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.
Delicious as toast also
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.
Over the last week we have had many a disturbed night as both kids have been unwell so the brain is a little frazzled in the morning to say the least. Add to that the fact that we used Rice Flour for some fortune cookies on Friday and you have the recipe – well the reason – for my accidental recipe over the weekend.
My latest loaf of bread.
You see in preforming my usual task of bread making I now almost work on automatic. The flour is in the front of the cupboard and I just pull them out and go, that is unless you have left the Rice Flour in the front where the White flour jar usually is??!! It wasn’t until I began kneading that I realised the texture was a little strange. Hmmm…. the brain started processing as I slowly moved to the cupboard to check the labels on the jar to confirmed that I had indeed made our bread 1/2 wheat flour and 1/2 rice flour!
The proof was in the cutting and eating…
It didn’t rise quite to the same as an all wheat loaf however it did rise and the result is not too bad. It passed the ‘lunch’ test – as in it was actually eaten at lunch 🙂 – at least. So I guess it is true that sometimes the universe brings you little surprises that you never imagined were possible.
Hope this finds you with lots of lovely surprises of your own this week.
So yesterday was the grand tasting day of my first ever kombucha and……. it was delicious!! The kids loved it too and so that it can last till next weekend, when the next batch is ready, we are limiting it to a drink a day. The alternative would be the whole 2 litres drunk in one sitting! I think this is probably a bit too much good in one go 🙂
On the subject of making kombucha, I have to say that the tutor said that she had the best results with just ordinary store bought tea and sugar. However ever the ‘trier’ I decided to alter things a little on my first attempt. Now it has to be said that this is common practice with me; I get a recipe and then go about changing it before I have even tried the original out! This time though it worked, thankfully, and my SCOBY was not lost. The changes? Well I used dextrose instead of sugar and organic red bush tea instead of ‘gumboot’ black (as we often call it here in NZ). It didn’t seem as effervescent as the tutors, though the taste however was similar and yummy, so all good. For this batch I have conformed and made it with sugar and ‘gumboot’ black tea so we’ll see how the taste test goes next weekend.
All inspired by my kombucha, I also embarked on making some Rewena. This is a traditional Máori bread using a fermented potato and flour starter. As it is Matariki (the beginning of Máori New Year when the Matariki cluster of stars can be seen in the sky) I decided to give it a go again. You see I did try to make some last year however without the understanding that I was trying to ferment something things went a little awry. Fingers crossed this time as I have a better consistency already and a nice warm place.
I also made my first jar (well half a jar) of sauerkraut today. I know!! Am I busy or what 🙂 It was so simple and quick I can’t understand why I haven’t made any earlier, aside from my fear of creating a toxic dish for the family that is. With just half a cabbage, some salt and a bit of bashing I had my sauerkraut ready to pop in the jar in no time at all. I can’t wait to taste it; only time will tell how patient I can be.
Hope this finds you discovering new things in your life too.