Life Changing Loaf of Bread
Last post was a cracker inspired by this loaf, Sarah Brittons Life Changing Loaf of Bread, packed with goodness, whole grains, nuts, and seeds. High in protein, incredibly high in fibre, and it is wheat-free/glutrn-free (read below) and vegan. Everything gets soaked for optimal nutrition and digestion. I will go so far as to say that this bread is good for you.
Is this loaf Gluten free…yes and no, avoiding wheat this loaf is great, if you’re a coeliac it a slightly more complicated story as is explained on Coeliacs Australia website
The toxicity of oats for people with coeliac disease is controversial and has led to differing recommendations as to its suitability as part of a gluten free diet.
The term ‘gluten’ is used to collectively describe the grain storage proteins (‘prolamins’) from wheat, rye and barley that are toxic to people with coeliac disease. The prolamins are called gliadin (from wheat), hordein (from barley) and secalin (from rye). In people with coeliac disease, ingestion of these prolamins is harmful. Oats contain a distantly related prolamin called avenin. There remains some uncertainty over whether avenin from oats is harmful to people with coeliac disease. Coeliac Australia’s current position regarding the suitability of uncontaminated oats (wheat free oats) is based on collective evidence from multiple studies over many years around the world that have assessed oat safety in coeliac disease. These have shown that most people with coeliac disease can safely consume oats. However, some studies have also shown oats can trigger potentially harmful immune responses. Therefore, in accordance with the position of Food Standards Australia and New Zealand, oats are not currently recommended for people with coeliac disease. It is important to note that most commercial brands of oats are contaminated with wheat, barley and/or rye. These contaminants will be harmful to people with coeliac disease.
Life Changing Loaf of Bread
INGREDIENTS
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts, cashews or almonds any nut really
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks
3 Tbsp. if using psyllium husk powder
1 tsp. fine grain sea salt add ½ tsp. 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 ½ cups / 350ml water
INSTRUCTIONS
In a flexible, silicon loaf pan combine all dry ingredients, stirring well, if you don’t have one just use a large bowl and place into loaf tin before baking
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 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 directly on the rack and bake for another 30-40 minutes.
Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
NOTES
I double this recipe often so I can have one in the freezer and one on the go
Makes 1 loaf