Thursday, March 13, 2014

Recipe: Life-Changing Bread

I mixed up my first batch of Life Changing Bread last night and left it covered on my kitchen counter overnight. I didn't want to go to bed with the scent of baking bread in the house. The directions said I could do that. I just learned about this viral recipe on Instagram and couldn't wait to try it. It actually looks like a suet cake for the birds since it's all seeds and nuts and no flour. You are supposed to mix it in the same pan you will be baking it in but it calls for one of those silicone loaf pans and I don't have one. And I never will. I am very skeptical about such things and that goes for Silpat too. I'm so old fashioned. Anyway, let's get back to this bird bread. I think I'm going to bake it downstairs where I have an electric oven in my mom's old kitchen. The oven in my kitchen is gas and the heat is very uneven. I'll give you a full report later.  Recipe below from My New Roots. I found the odd ingredient that replaces flour at Whole Foods. Cost $6.99 and a box has enough for 14 loaves. That comes out to 50 cents per loaf. Not bad. I used hazelnuts and chopped them coarsely first. I didn't want my bread falling apart trying to slice through a whole nut. Next loaf, I'll use slivered almonds.

The Life-Changing Loaf of Bread
Makes 1 loaf
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, silicone 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!

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itztru said...

Looking forward to a full taste report!

Sue said...

I'm with you on the silicone pans. How long before they come out and say it leaches toxins.....
I'll stick with my stainless or glass pans!

SarahBTT said...

A slice of this is like a meal!

Content in a Cottage said...

Sue....It's just a ploy to get us to replace our old stuff. hasn't been around long enough to stand the test of time. I guess the young cooks that graduate from using a toy Easy Bake Oven love them. Smile. If my grandmother didn't have it, I don't need it.
xo, Rosemary

Content in a Cottage said...

SarahBTT -- Have you had it? I know I am going to love this bread. I just peeked at your new blog and it is beautiful.
xo, Rosemary

Stacey Snacks said...

Wow, looks delicious! I love baking bread, and that smell is like no other.

Content in a Cottage said...

Stacey...I doesn't smell as good as regular bread in the oven but I know I'm going to love it. I just updated my blog post with a picture of the Psyllium Husks box.
xo, Rosemary

The Queen Vee said...

I'm sure it is going to be very healthy. I know from the ingredients that it will be high in protein something we more mature women need more of. I'm with you on the pans. I keep wondering if I need a kitchenaid mixer but feel I don't as I have managed to cook without one for more than half a century. Yesterday I dropped off some cupcakes at a church dinner and one of the YOUNG mothers commented how clean my muffin tins were. They're just the good old aluminum ones that I got when I first married and they are still very clean. I'm all for old things for this more mature older lady.

Content in a Cottage said...

Victoria...That flexible cookware will never become vintage, just landfill. Who in the world ever thought that one up? I love things that can be passed down and I know you do too.
xo, Rosemary