An Angel in the Kitchen is a real food and family recipe blog.
A place to be able to find our recipes again & remember how we made stuff!

Sunday, October 4, 2015

The Life Changing Loaf of Bread

A week or two ago I can across a recipe entitled "The Life Changing Loaf of Bread". 
An entirely different approach to making bread, one that doesn't use any flours or yeast & is amazingly easy to make.
Filled with seeds, nuts, psyllium husks & linseed this loaf is really weird & truly delicious.
It's so tasty as it is & even more fabulous toasted.
It fills you up but digests really nicely too.
And...there's a whole pile of actual nourishment in it.

Here is the original recipe:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups /145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Many thanks for the recipe from here at My New Roots!!

My version:
~1 cup of sunflower seeds
~1 cup of broken cashews
~1/2 cup linseed (flaxseeds)
~1 1/2 cups oats or rolled oats
~2 tbsps chia seeds
~1/2 cup psyllium husks
~1 tsp good salt (not refined crap)
~1 tbsp honey
~3 tbsps melted coconut oil or ghee
~1 1/2 cups warm water...otherwise the oil won't dissolve

In a large bowl put the oil, warm water & honey. Stir to dissolve.
Add all the dry ingredients & work it all through thoroughly.
Press in to a greased loaf tin.
Sit for at least two hours or overnight if it's more convenient.

Bake in a pre-heated oven at 175 degrees for around 20 minutes.
Turn out the loaf on to an oven tray & continue baking for another 30-40 minutes
Cool before slicing.
Fantastic toasted.

I like to prepare my sunflower seeds properly before eating them, which is to soak them in water overnight, tip away the water & dry them well in a low oven before storing.
There were quite a few comments about the yucky taste of the sunflower seeds on the My New Roots page, this didn't happen at all with my loaf so I suspect it was the soaking that was useful.

Do ensure that all the ingredients are fresh when you go to use them, as even one item that has gone rancid will really spoil the loaf.

I'll post new photos as I make it again.


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