You might not think you have the time or baking skills to make whole-grain, nutty, seedy bread at home — the sort you can feel propelling you through your day, a dense, rugged loaf like you’d expect to find in a bakery somewhere in Scandinavia where everyone is beautiful.
But you do! With this loaf, there’s no kneading, or proofing, or tending to a starter, and no special equipment required. You can mix it together faster than most quick breads, and it has a whole lot more substance than a muffin or scone.
All you have to do is measure out a handful of wholesome ingredients and stir — which you’ll do directly in the loaf pan. (Why have we never tried this before?) The mixture then sits in the pan for 2 hours, give or take, and swells into a loaf-like shape, ready for baking.
No wonder this recipe was such a smash after Sarah Britton published it on her blog My New Roots under the name "The Life-Changing Loaf of Bread" — the loaf went viral because it's healthy and gluten-free and dead easy. We love it mostly because it makes excellent toast.
How does stirring and abandoning get you something that makes such stand-up bread, without gluten? You can thank psyllium seed husks: an ingredient you probably don’t know well, that’s sitting near the vitamins in your local natural foods store (and if not, there’s always the internet).
“Psyllium seed husks are one of nature’s most absorbent fibers, able to suck up over ten times their weight in water,” Britton says. Mix a small amount with water, and it gets sticky enough to help loose ingredients cling without crumbling.
Gluten avoiders love psyllium seed husks because they’re a friendlier, more natural alternative to baking with binders like xantham and guar gums; the rest of us like it because it does its job well and we don’t notice.
Other than the husks, which you can use in powder or intact form but are otherwise non-negotiable, this bread is adaptable to your mood and your pantry. Swap in like for like (nuts for nuts, grains for grains, and so forth), and your life can change a little bit differently every time.
What you get is a nubbly brick, seasoned with tiny amounts of maple and salt and coconut oil, but mostly thick with the jumbled textures of nuts and seeds, softened just enough to be sliceable, and crunchy and browned at the edges (and even more so when you turn it into toast!).
Put avocado on top, or sliced tomatoes with lots of pepper, or almond butter or jam or creamed honey. Every way you serve it, the loaf will make you feel strong and smart. Try to get a muffin to do that.
My New Roots’ Life-Changing Loaf of Bread
Adapted slightly from Sarah Britton of My New Roots
Makes 1 loaf
1 cup (135 grams) sunflower seeds
1/2 cup (90 grams) flax seeds
1/2 cup (65 grams) hazelnuts or almonds
1 1/2 cups (145 grams) rolled oats (if making gluten-free, make sure to get certified gluten-free oats)
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 tablespoons if using psyllium husk powder)
1 tsp. fine grain sea salt (add 1/2 teaspoon if using coarse salt)
1 Tbsp. maple syrup
3 Tbsp. melted coconut oil or ghee
1 1/2 cups (350 milliliters) water
- In a flexible, silicon loaf pan or a standard loaf pan lined with parchment, combine all dry ingredients, stirring well. Whisk maple syrup, oil, and water together in a measuring cup. 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 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 or lift the parchment.
- Preheat oven to 350°.
- 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 to 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!
This article originally appeared on Food52.com: http://food52.com/blog/10575-my-new-roots-life-changing-loaf-of-bread
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