Un-Bread.

One of my all-time favorite blogs, mynewroots.org, recently posted this intriguing “bread” recipe.  I make a lot of claims about things changing my life — typically, they’re true!  She made the same claim regarding this bread.  Naturally, I had to try…

As you know, while I love my kitchen time, I’m NOT into the baking.  So even more attractive was the fact that very little “baking” was required.  No mess, no measuring cups (mostly), no hundreds of different bowls, NO MIXER (worst. nightmare)…everything gets mixed in the same pan.  FINALLY.

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Life-Changing “Bread”

What you’ll need:

1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ 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

How to do it:

In a flexible loaf pan (this is important — I used metal loaf pans and wanted to scream. One loaf came out clean, the other mangled.  I will be investing this week) combine all dry ingredients and stir well.

Combine maple syrup, oil and water in a measuring cup, being sure to integrate everything evenly. 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 utensil. Let your mixture sit for at least 2 hours (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°

Place loaf in the oven on the middle rack, and bake for 20-30 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 (don’t cheat!)

Bread will keep for up to five days in an airtight container.

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