The Life-Changing Loaf of Bread

By on April 7, 2015

There is no way I could write a cookbook and not include the famous recipe that launched My

New Roots into the blog stratosphere. The life-changing loaf of bread continues to circle the globe, convincing skeptics everywhere that healthy food can also taste delicious. 

 

To change things up a tad, I added a couple of my favorite things: caraway seeds and black olives. These little flourishes really make the bread special and even tastier. Makes one delicious loaf.

 

INGREDIENTS

1 cup sunflower seeds

1⁄2 cup flax seeds

1⁄2 cup hazelnuts or almonds

1 1⁄2 cups gluten-free rolled oats

2 tablespoons chia seeds

4 tablespoons psyllium seed husks (3 tablespoons if using psylliumhusk powder)

1 teaspoon fine sea salt

1 tablespoon caraway seeds

1 tablespoon pure maple syrup (for sugar-free diets, substitute a pinch of stevia)

3 tablespoons coconut oil or ghee, melted

1⁄2 cup Kalamata olives, pitted and chopped

 

DIRECTIONS

In a flexible silicone loaf pan (or a parchment-lined loaf pan) combine the sunflower

and flax seeds, hazelnuts, oats, chia seeds, psyllium seed husks, sea salt, and caraway

seeds, stirring well.

 

Whisk the maple syrup, oil, and 11⁄2 cups / 340ml water together in a measuring

cup. Add this mixture plus the chopped olives to the dry ingredients, and mix until

everything is completely soaked and the dough becomes very thick (if the dough is too

thick to stir, add 1 or 2 teaspoons of water until it is manageable). Smooth out the top with

the back of a spoon. Let sit out on the counter covered for at least 3 hours, or overnight.

 

Preheat the oven to 350°F / 180°C. Bake the loaf on the middle rack of the oven for

20 minutes. Remove the bread from the loaf pan, turn it upside down directly onto the oven

rack, and bake for another 30 to 40 minutes. (The bread is done when it sounds hollow

when tapped.)

 

Let the bread cool completely before slicing; to slice it easily, use a very

sharp, smooth knife instead of a serrated bread knife. Store the bread in a tightly sealed container in the refrigerator for up to 5 days. (It freezes well, too, so slice before freezing for quick and easy toast!)

 

PSYLLIUM SEED HUSKS

This bread does not contain any flour, so the binding agent used is psyllium. Psyllium seed husks are one of nature’s most absorbent fibers, able to suck up over ten times their weight in water. For this reason, psyllium helps to reduce cholesterol levels, aid digestion, and augment weight loss.

 

Excerpted from My New Roots: Inspired Plant-Based Recipes for Every

Season by Sarah Britton. Copyright ©2015 Sarah Britton. Published by

Appetite by Random House®, a division of Penguin Random House

Canada Limited, a Penguin Random House Company. Reproduced by

arrangement with the Publisher. All rights reserved.

 

 

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