Life Changing Bread

I stumbled across the recipe for Life Changing Bread some time ago on Pinterest, and I've made it several times since then. The original recipe was developed by Sarah over at the My New Roots blog, and I highly suggest reading her original blog post, simply because her photos are beautiful, and she provides more information on the ingredients.

I can relate to her love of bread. Like, if I had no self-control I would happily sit down with a sweet loaf of French, or a rustic crunchy baguette, and a stick of butter, and just nom myself into a carb-induced coma.

Part of me deciding to become vegetarian/vegan and eat healthier included reducing the amount of bread I was eating. I knew that I was eating too much bread, so I have made a very conscious effort to cut back. I realize now that it is very much an addiction. Breads, pastries, tortillas... even rice and pasta; they are sneaky. How many slices of bread have you eaten today? How many white carbs take over your meals? It's hard cutting down, but it's necessary. I find that when I get into the habit of eating too many of these things I crave them more. See, addiction.

This loaf of bread is one you can feel good about eating though. It has no flour and is very low in sugar and salt. Plus, it's packed full of nutrient-rich ingredients that are extremely good for your body. It is extremely good topped with avocado and tomato, or with peanut butter and banana. Or Nutella and strawberries, or hummus and bell pepper... or basically anything really!

The Life-Changing Loaf of Bread

Ingredients:
1 cup sunflower seeds
½ cup flax seeds
½ cup hazelnuts or almonds
1 ½ cups rolled oats
2 Tbsp chia seeds
4 Tbsp psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp fine grain sea salt
1 Tbsp maple syrup
3 Tbsp melted coconut oil
1 ½ cups water

1. In a bowl combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a separate bowl. Add wet ingredients to the dry 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). Spoon into a foil-lined loaf pan and 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
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!