The best way to describe this is to quote the author exactly, “The Life-Changing Loaf uses whole grains, nuts, and seeds. It is high in protein. It is incredibly high in fiber. It is gluten-free and vegan. Everything gets soaked for optimal nutrition and digestion. I will go so far as to say that this bread is good for you.” Borrowed from My New Roots, I will forevermore have a loaf in my freezer – enjoy!
Life-Changing Loaf of Bread – makes 1 loaf
1 c. raw sunflower seeds
1/2 c. EACH flax seeds AND almonds (I used sliced)
1 1/2 c. oatmeal
2 T. chia seeds
4 T. psyllium seed husks (or 3 T. psyllium powder, I used the husks)
1 t. fine sea salt
1 T. maple syrup AND 3 T. melted coconut oil (or ghee)
1 1/2 c. water
In a flexible, silicone loaf pan, stir together all of the dry ingredients, and in a separate small bowl or measuring cup, stir together the maple syrup, coconut oil and water. Add the wet to the dry and mix very well until everything is soaked and the ‘dough’ is very thick. You may need to add a bit more water, it should never be too thick to stir. Smooth out the top with a spoon, cover it loosely and leave it to sit for 2 hours or all day or overnight – I left mine overnight. When the dough is ‘ready’, it should be able to hold it’s shape when you pull the sides of the loaf pan away from it.
Preheat the oven to 350 and place an empty baking sheet (covered in foil), on the rack underneath the rack that you’ll be baking the bread on. Place the loaf (still in it’s loaf pan) on the middle rack and bake for 20 minutes. Now carefully remove the loaf from it’s pan and place it directly on the oven rack (above your pre-placed baking sheet, the loaf may drip, but it won’t fall apart). Bake for another 30 to 40 minutes – when the bread is done, it will sound hollow when it’s tapped (this is difficult to determine, but 30 minutes worked for me). Leave the loaf to cool completely before slicing, then enjoy as you wish. If you’re going to keep it in the freezer, make sure that you slice it first!