Life Changing Loaf of Bread

This ‘Life-Changing’ loaf uses whole grains, nuts, and seeds. It’s high in protein and incredibly high in fiber. It’s gluten-free, dairy-free, wheat-free and vegan. Everything gets soaked for optimal nutrition and digestion. This bread is good for you and has made its mark worldwide being served at top restaurants and health food cafes. If you two haven’t met, it’s definitely time – introducing Sarah Britton’s The Life Changing Loaf of Bread, from My New Roots.






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Life-Changing-Loaf-of-Bread

Life Changing Loaf of Bread

Prep Time

10 minutes

Cook Time

1 hour

Servings

20 slices

Ingredients

  • 1 cup / 135g sunflower seeds
  • ½ cup / 90g flaxseeds/linseeds meal
  • 1 ½ cups / 145g quinoa flakes
  • 2 Tbsp. chia seeds
  • 3 Tbsp. psyllium husk powder
  • 1 tsp. fine grain sea salt
  • 1 Tbsp. maple syrup
  • 3 Tbsp. melted coconut oil or ghee
  • 1 ½ cups / 350ml water

Instructions

  1. Preheat oven to 175C and line a loaf tin with parchment paper.
  2. Combine all the dry ingredients into a bowl and mix well.
  3. In a measuring jar combine the wet ingredients including the maple syrup, water and oil and then pour into the dry ingredients and mix well. Make sure everything gets soaked and the dough is thick.
  4. Spoon the mixture into the loaf pan and smooth out the top with the back of a spoon.
  5. Allow to rest on the kitchen counter for 2 hours, all day or even overnight
  6. Place loaf pan in the middle rack of the oven and bake for 20 minutes.
  7. Remove the bread from the pan and place it upside down to brown the other side onto a rack and back for a further 30 – 40 minutes. To check the bread is done give it a gentle tap and it should sound hollow.
  8. Remove from oven and allow to cool completely before slicing.
  9. Store bread in a sealed container for up to 5 days or store in the freezer and toast slices as and when desired.

Recipe Notes

Allergy Information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Tree Nut Free, Soy Free.

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6 Comments

  1. Dianne on May 7, 2020 at 7:16 pm

    Hi Sharon, don’t have some ingredients in the pantry. What would you suggest as quinoa flake substitution (we have quinoa, but not flakes and almond meal, rice, tapioca and coconut flours) ?
    Would doubling the chip seeds work in place of the psyllium husk powder do you think? Thanks 🙂

    • Sharon Selby on May 7, 2020 at 8:22 pm

      Almond meal would make a great substitute. Not sure about omitting the psyllium husk though. It could work but Ive never tried. Keep me posted if you do! Sharon xx

  2. Diane on May 15, 2020 at 1:15 pm

    Your bread is absolutely delicious…. thank you.

    • Sharon Selby on May 17, 2020 at 12:58 pm

      I wish I could claim this recipe. It’a an adaptation of ‘The Life-Changing Loaf of Bread’ by Sarah Britton from her blog ‘My New Roots.’ I encourage you to check it out. xx

  3. Anju on June 10, 2020 at 2:32 am

    My husband can’t eat quinoa (nor almond meal). What’s a good substitute for this please?

    • Sharon Selby on June 12, 2020 at 5:45 pm

      You could try oats. Traditional rolled oats. Is that an option? xx

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