A few weeks back I posted a photo of My New Root’s life-changing loaf of bread on eatnik’s facebook page. I received a really positive response: everyone thought the loaf looked fantastic and I definitely agreed, so I made this afternoon on this rainy saturday.
I’ve got a bit of a cold at the moment which has perfectly aligned itself with the start of my uni holidays of course, so combined with the miserable weather, I was feeling particularly glum. Nothing improved my mood more than a slice of toasted bread and a cup of tea.
This bread is a giant prism of healthy, exploding with seeds and nuts galore. I used extra virgin macadamia oil in replacement for the coconut oil as I had run out and the loaf turned out beautifully. Below is the recipe I used, but check out My New Roots for the original.
Life-Changing Loaf of Bread
1 cup sunflower seeds
½ cup flax seeds
½ cup hazelnuts
1 ½ cups rolled oats
2 tbsp chia seeds
4 tbsp psyllium seed husks
1 tsp fine grain sea salt
1 tbsp maple syrup
3 tbsp extra virgin macadamia oil
1 ½ cups water
In a bowl, combine all dry ingredients, mixing thoroughly. Whisk together the maple syrup, oil and water and add to dry ingredients. Stir till everything is soaked and the dough becomes thick. Line a loaf tin with baking paper (or use a silicon pan) and smooth out the top with the back of a spoon. Leave out on the counter for at least 2 hours (or all day). The dough is ready when it retains it shape if you pull the baking paper away (or the silicon pan). Preheat your oven to 165C (fan forced) and place the loaf tin in the middle of the rack. Bake for 20 minutes before removing the bread from the tin and placing it upside down directly on the rack. Bake for a further 30-40 minutes. The bread is cooked when it sounds hollow when tapped. Allow to cool before slicing and enjoying!
Absolutely delicious bread, holds together perfectly and really simple to make. Give it a go!
Recipe from My New Roots0