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
Ingredients:
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
Directions:
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!
