Making bread was soo quarentine 2020, but last night I made this Life-Changing Bread from Food52 and it’s the best thing I've had all year! (mind you it is only January 3rd…but still!). It hits all the healthy buzz words (GF, Vegan, etc.) plus it’s super easy to make, has a ton of nuts and seeds, which contain all the good fats and Omega-3s we need for our brain health, and it’s just really tasty and good!
What You Need:
1 cup sunflower seed kernels (not in the shell)
1/2 cup whole flax seeds
1/2 cup slightly chopped hazelnuts or almonds
1 1/2 cups old fashioned rolled oats
2 tbsp chia seeds
3 tbsp psyllium husk powder
1 tsp fine grain sea salt (add 1/2 teaspoon 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 1/2 cups water
How To Make:
Use a flexible, silicon loaf pan or a standard loaf pan lined with parchment
In a large mixing bowl, combine all dry ingredients, stir well.
In a separate bowl, whisk together the maple syrup, oil, and water together. 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).
Transfer mixture to bread pan. 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.
Once ready to cook, reheat 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 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!