Are you a bread lover?
Sarah Britton”s “Life Changing Loaf of Bread” is ideal for anyone on a gluten-free and/or vegan diet who still doesn’t want to give up bread.
Delicious and easy to prepare, it is also good to bake in stock and freeze.
135g sunflower seeds
65g hazelnuts or almonds
2 tablespoons chia seeds
4 tablespoons psyllium husks
1 tsp fine sea salt
1 tablespoon maple syrup
3 tablespoons coconut oil or ghee, melted
Line a loaf pan with baking paper.
Put all dry ingredients in a bowl and mix well.
Mix maple syrup, oil (or ghee) and water, add to dry ingredients and mix well to make a compact dough.
Pour the mixture into the baking dish and smooth it out. Let stand at room temperature, covered with a cloth, for at least 2 hours – or better overnight.
Preheat the oven to 180°C convection oven. Bake the bread for 20 minutes. After 20 minutes, remove from the pan, turn upside down and bake directly on the rack for another 30-40 minutes. Test if the bread is good by tapping it: when it is done, it will sound hollow. The bread must be completely cooled before it can be cut – preferably with a sharp, smooth knife.
Can be kept for 5 days in a well-sealed container. Alternatively, it is good to freeze sliced and then toast.