The Life Changing Loaf of Bread

My dear friend, Kathryn appears on the blog today, with a lovely guest post. I have whipped up this recipe myself, and it really did take me less than 5 minutes to prepare.

Kathryn is a recent graduate of Chiropractic at RMIT. She is very in tune with wellness and movement, and their practical applications in daily life. In her spare time, she loves the great outdoors, Cross Fit and functional movement, and even speaks a little French on the side. She is such a multi-talented person!

life changing loaf of bread2


I have been wanting to make this little gem for quite awhile – and with the end of University and a post-wisdom tooth recovery on the horizon I finally had an opportunity!

I was a little hesitant at first as I tend to avoid all grains (it has oats in it), but I let that slide as my curiosity won out.

In fact, I used organic raw rolled oats (which have had less processing in them than regular raw oats), and was informed by the nice man in the health food shop that they are actually quite nutritious.

In terms of effort this is a one bowl wonder that takes about two minutes to whip together.

Definitely let it sit in the tin for at least a couple of hours before you bake it, it make sure it goes nice and dense.

If you can be patient, it really is best to let it sit for a good few hours to cool before you cut it, as it will be crumbly. In fact the next day after some time in the fridge is best.

I have had it with poached eggs and avo, with tahini, peanut butter, cold roast potatoes – really the sky is the limit.

I tried it toasted this morning as well, very very scrummy!

Go – Make It – Enjoy.



The Life-Changing Loaf of Bread
Makes 1 loaf

1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
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

1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well.
2. 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).
3. Smooth out the top with the back of a spoon.
life changing loaf of bread
4. 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.
5. Preheat oven to 350°F / 175°C.
6. Place loaf pan in the oven on the middle rack, and bake for 20 minutes.
7. Remove bread from loaf pan, place it upside down directly on the rack in the oven and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped.
8. Let cool completely before slicing (difficult, but important).
9. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

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