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.

Ingredients:

135g sunflower seeds

90g flaxseed

65g hazelnuts or almonds

145g oatmeal

2 tablespoons chia seeds

4 tablespoons psyllium husks

1 tsp fine sea salt

1 tablespoon maple syrup

3 tablespoons coconut oil or ghee, melted

350ml water

Preparation:

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.