There are now so many versions of the Life-Changing Loaf of Bread out there that it is hard to pinpoint its origin. So let’s just go with where I first came across it.
The My New Roots was founded by Sarah Britton back in 2013. And has been providing the internet with “how to make healthy choices every day.” The bread is filling, really filling. Is it life-changing? Well, kind of, yes.
It smells insane whilst baking - like toasted nuts and oats and warmth and homeliness.
The recipe is below for you, though I’ve found it is as interchangeable as you wish. Don’t have hazelnuts? Use pecans instead, peanuts even. Oats can be switched for quinoa flakes and maple syrup for whichever sweetener you so wish. Sunflower seeds can be pumpkin seeds which can be sesame seeds. As long as the psyllium husk and chia seeds (the binders) are there and the wet to dry ingredients are roughly the same - you’ll be fine.
I can recommend pimping out the flavours with chopped rosemary and extra sea salt. Caraway and fennel seeds turn this into an even more flavourful accompaniment. You can up the sweetness or turn more savoury.
And how to consume? As part of a cheese platter is perfect. Topped with avocado and goat cheese is an easy breakfast. Vegemite is great for on the go and eaten with a soup
The Life-Changing Loaf of Bread
Makes 1 loaf
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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
- 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.
- Preheat oven to 350°F / 175°C.
- 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).
- Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!