Our Favorite Recipes: Life-Changing Bread
Most visits to the Milkweed Mercantile revolve around food - we just can't help it! A few years ago, while searching for an edible gluten-free bread, I found this amazing recipe. We originally baked it for the gluten-free folks attending seminars and workshops, but as soon as the other folks tried it there was no going back. EVERYONE loves this bread. It's even better toasted. Yep, heaven on a plate.
Sarah B. of My New Roots blog had this bread at a friend's in Copenhagen. She finessed it a bit, and put it on her blog, which is where I (and zillions of other fans) found it. The bread isn't traditional "bread." It has no yeast, doesn't have to be kneaded, and is held together by psyllium husk powder and chia. Sarah's blog post is filled with information and is absolutely charming. To read it, click here.
For those of you who are, like me, just a wee bit impatient, here is the recipe. I've made a couple of tiny changes that made it work better for us. Our recipe makes two loaves, since one is never enough! ~Alline
NOTE: I try to make these loaves in smallish bread pans (8" x 4" 2") so that the bread is a little "taller." If you use a BIG bread pan (9" x 5" x 3") it tastes just the same but is quite flat.
The Life-Changing Loaf of Bread Makes 2 loaves
Ingredients: 2 cups raw sunflower seeds 1 cup flax seeds 1 cup hazelnuts or almonds 3 cups rolled oats (not "quick" or "instant") 4 Tb. chia seeds 1/2 cup psyllium seed husks (1/3 cup. if using psyllium husk powder) 2 tsp. fine grain sea salt (add ½ tsp. if using coarse salt) 2 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia) 1/3 cup melted coconut oil or ghee 3 cups water
Directions: 1. In a large bowl combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a large measuring cup or separate bowl. 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).
2. Butter or grease two bread pans.
3. Scoop the dough into to bread pans. 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. 4. Preheat oven to 350°F. 5. Place loaf pan in the oven on the middle rack, and bake for 20 minutes.
6. Remove bread from loaf pan, place it upside down onto a baking sheet
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!
Answers to questions about ingredient substitutions can all be found on My New Roots Blog - here at the Mercantile we make it exactly like the recipe, above.