It seems only fitting that the woman who helped me bring my daughter into the world and hence changing my life forever would then give me this recipe for ‘Life Changing Bread‘ 10 years later, almost to the day. Thank you to the most amazing Douala in Ireland, you know who you are.:)
This recipe for ‘The Life-Changing Loaf’ is so, so delicious and worked just like the writer said (even the original photo and mine look similar!) that even though I have only made it once I had to share. I did change it …. of course you already knew that I would … only because of my lack of checking that I actually had enough sunflower seeds and because I wanted it nut free. The thing is that it worked perfectly anyway which just goes to show how great this recipe is. I did find it interesting that she considers this loaf pretty much gluten free even though it has oats in it as I have always believed that oats do contain gluten. I did include them in my loaf as oats are something I can tolerate more than other grains however the person I got the recipe from used quinoa flakes instead. I’ll leave that decision up to you.
Please check the original blog for the recipe of ‘Life Changing Bread’ and guidelines that they give however below I will put the recipe which I used and the modifications I made. In the original recipe they use a silicone loaf tray however as I don’t have one of those I simply lined my regular loaf tin with baking paper. In doing this I was able to lift the paper to check if the loaf was staying together before baking. The down side of this was that I did have to mix the ingredients in separate containers first before pushing down into the tin.
1/4 cup sesame seeds
1/2 cup sunflower seeds
½ cup whole linseeds
3/4 cup pumpkin seeds
1 ½ cups rolled oats (jumbo ones not the ‘quick’ or fine ones)
2 Tbsp Black chia seeds
4 Tbsp. psyllium seed husks
1/2 tsp coarse sea salt (actually I just ground a bit in)
1 Tbsp honey
3 Tbsp melted coconut oil
1 ½ cups water
- Melt coconut oil and honey in a large pot then whisk in water.
- Combine dry ingredients really well and then pour the wet ingredients over.
- Mix everything thoroughly until everything is completely soaked and dough becomes thick
- Tip into a lined loaf tin. Press in and smooth down with the back of a spoon.
- Let sit out on the bench for 2 hours. 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°F / 175°C.
- Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down on a baking paper lined tray and bake for another 30-40 minutes.
- Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
- Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
So there it is!! Experiment, play, bake and enjoy lots of nourishing goodness. One thing is for certain … I will be making this again and again.