The Life-Changing Loaf of Bread uses whole grains, nuts, and seeds. It is high in plant protein. It is incredibly high in fiber. It is gluten-free and vegan. It’s compatible with Elimination and Paleo diets. Everything gets soaked for optimal nutrition and digestion. What could the catch be?
Nothing! This bread is delicious. And it’s actually good for you. This is one recipe you want to have in your back pocket, and bring out regularly.
If you need it Paleo-ized, you can do that by using 1/2 cup shredded, unsweetened coconut and 1 cup of almond flour instead of the 1 1/2 cups of oats. Thanks to Cleanse Your Life for this tip!
This recipe originally appeared on My New Roots.
|The Life-Changing Loaf of Bread|
- 1 cup Sunflower seeds
- 1/2 cup flax seeds
- 1/2 cup hazelnuts or almonds
- 1 1/2 cups rolled oats Choose gluten-free oats as needed
- 2 tbsp Chia seeds
- 4 tbsp psyllium seed husks or 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 1/2 cups 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 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!
Sounds amazing! Cannot wait to try this at home. My kids loooove bread 🙂
I would suggest grinding the Flax seed before adding to the mix as your body can’t absorb/digest whole flax seed.
That’s certainly an option, Roberta. Thanks!
I would only eat flax that has NOT been ground. You won’t get any omega-3 fats from whole flax seeds because they are difficult to digest, but you also won’t get the astronomical amount of plant estrogens in it.
Are the nuts and seeds kept whole or ground? I have diverticulosis so if I eat nuts and seeds, I have to be very careful to chew both very well before swallowing them in order not to have an attack of diverticulitis. Would this bread be o.k. for me?
The recipe uses whole nuts and seeds. However, if you need to use ground nuts and seeds I would absolutely do that – Let us know how it works!
Great recipe! However I have been told not to take flax seeds as I have endometriosis. Is there an alternative or should I just skip it in the recipe? Thanks!
Flax seeds provide important binding properties in this recipe, particularly because it doesn’t use egg (the otherwise classic baking binder). You might try chia seed, which has similar binding properties and see if that works. Let us know!
“1 tsp fine grain sea salt add ½ tsp. if using coarse salt”
I would think this should be 1/2 for fine and 1 for coarse, as the smaller the grain, the more that fits in a given container.
The way I read it, the recipe is calling for an additional 1/2 tsp of salt if you are using coarse salt. So 1 tsp fine salt OR 1.5 tsp coarse salt.
A truly amazing recipe. But yes, about the flaxseeds– those seed coats are made to go right through your digestive system, so they can return to the earth and be planted elsewhere! You’d only be getting the nutrients of whichever ones you bit right into if they’re not milled first… most will be swallowed whole, and what a waste that would be!
Seriously this looks so delicious though 🙂
–Aria @ http://www.lamobilereiki.com
This is what I have been looking for, thank you! With food sensitivities to wheat, eggs and dairy, finding a bread recipe has been a challenge until now! I love the taste, texture and ease of this recipe. I will be sharing this fantastic recipe with everyone I know. p.s. I grind all of the seeds to break them up a bit, still allowing for some crunch and texture.
I would love to try this recipe using Himalayan Tartary Buckwheat flour. What are your suggestions for adding or substituting HTB?
Love HTB – we have not tried this particular recipe with that flour but what a great challenge!
i love it! it is also called caveman bread:) However i was wondering if baking in high temperature won’t damage omega 3/6 oils that are present in those seed? thank you
I think it’s wise not to overheat more delicate omega-rich sources. Luckily, research shows the seeds containing ALA other phytonutrients are surprisingly heat stable (unlike the oil extracts) so at a baking temperature of 350 should be fine.
This recipe is wonderful and I have been making it many times by now with a few amendments which work fine. The amendments are partly because of certain sensitivities I have:
I partially grind the seeds and nuts
I use pumpkin seeds instead of flaxseeds
I use hemp seeds instead of chia seeds
I use pecan nuts and hazelnuts instead of almonds
I use quite a bit more water possibly because the seeds are partially ground
I add a spoon of cinnamon and a bit of cardomon
Would homemade date paste be an appropriate substitute for the maple syrup? I see you don’t list them in your book as a suitable sweetener.
Nicole, that would be acceptable. – Team DrKF