Some months ago, Sarah posted her recipe for her life-changing loaf of bread. I was very very interested as I read through the list of ordinary yet extraordinary ingredients and I was stunned when I read the method, this bread is not only a nutritional powerhouse, it is so easy to make a child of seven could do it.
On Sunday afternoon I mixed up the ingredients in a couple of minutes, popped them into the loaf pan and let them sit overnight as advised. I preheated the oven when I got up and a little while later the most extraordinary smell of nuts, coconut and grains was wafting around the house. At lunchtime, I sliced off two little slices topped them with lettuce leaves and a good cheese, opened my mouth and bit in ... and thought I'd died and gone to heaven.
Sarah was not overstating when she said this was life-changing bread, it is full of good things, it is over-the-top wonderfully nutty and toasted and so little is so filling. And
and it tastes like the best darkest nuttiest of European breads.
- it's wheat-free
- it's dairy-free
- it's vegan
- there's no kneading
- there's no rising, it just sits ...
- it's dense with nutrition
- it tastes wonderful
- it's preparation is mess-free
- everything can be substituted
- the grain
- the seeds
- the liquid
- the oil
Nobody else in this house will eat this bread and that's fine with me, there's more for me.
Ingredients: © Sarah Britton of My New Roots
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1½ 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
Sarah mixes her dough in the container she cooks in, I found the dough heavy going and I was willing to mix it in a bowl. I dumped the whole lot in the silicon loaf tin and left it to mature overnight. The baking took the best part of forty minutes, next time I'll lower the temp a little and cook it for fifty minutes.