Bread and Sexual. Two words that maybe don’t go super well together? You’ll see.
This recipe has been doing the rounds on the blogosphere, originally from a blog called My New Roots. Some might call it a viral bread, but that doesn’t sound too tasty so I’ll call it sexual. I am shamelessly taking it and sharing with my followers because I think you all deserve to know that bread can be healthful and also delicious (and pretty easy, which is kind of my priority when it comes to baking.)
Its vegan, gluten free, dairy free, flour free,preservative free, free free etc etc. Its very good for digestion, and the thing I like about is that most of the ingredients you can mix and match depending on what you have in your cupboard or what you do and don’t like.
Psyllium husks are the magical ingredient, binding everything together, and they have an amazing effect on the old digestion, by binding everything in your digestive tract together and sweeping it on out your bum hole, like an internal caretaker! Its good for eliminating toxins and if you’re backed up, it gets things moving.
The best thing is that its really cheap, which is pretty important, because sometimes these things can be a bit pricey. Nobody got time for that. Initially to buy all the ingredients (most of them you probably have at home) its a little investment, but you only use a handful or two of everything per loaf, so it lasts ages. I think per loaf mine costs about 4 or 5 dollars, which is no more than a loaf in the supermarket, and is way more nutrient dense and filling!
This recipe has no flour, gluten free or otherwise, which is wonderful, because most commercial flours have been over-processed and stripped of all their fibre-y goodness.
Everything in this sexual loaf is soaked for easy digestion and assimilation, so your wee bod doesn’t have to work too hard. It already does enough, amiright?
The Life-Changing Loaf of Bread
Makes 1 loaf
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds (linseeds)
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats (use gluten free if thats better for you)
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
1 ½ cups / 350ml water
1. In a flexible, silicon loaf pan 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 it.
2. Preheat oven to 350°F / 175°C.
3. 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).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
When I make mine, I use honey rather than maple syrup, and sometimes I use quinoa flakes, which absorb a bit more water, so make sure you adapt the ratio as needed. Sometimes I add a little extra salt.
This is how my first loaf turned out, I felt quite pleased with myself.