I came across the Life Changing Bread about around the time when Sarah Britton first shared the recipe on My New Roots in February 2013. Like it’s been saved in my Evernote since March 2013.
I have no idea why it took me so long to make Life Changing Bread for the first time (back in 2015), because it’s so incredibly simple and easy to make and I pretty much always have the ingredients in my pantry. (Plus how did I ever ignore that promising name?!)
But the question is – will this so-called Life Changing Bread really change your life?!
Well yes actually, I think it will. Here’s why:
- It’s stupidly easy to make. Especially for bread. No kneading, rising or mucking around with gluten free flours and speciality ingredients trying to work out the exact scientific ratio for gluten-free-bread-success.
- It uses ingredients all from the pantry. So it’s great for baking any time and if you’ve got a decently stocked “healthy” pantry, then you probably have all of these ingredients.
- You can substitute a lot of the ingredients. Even if you don’t have the exact ingredients that Sarah used, you can swap the seeds and nuts for variations as well things like ground flaxseed instead of whole. I made a few of my own modifications to suit what was in my pantry and it still worked perfectly!
- It’s a great alternative to even store-bought bread. Even the gluten free stuff. Because you made it at home, so there’s no preservatives or additives. Plus I know you’re going to make it with love.
- It’s packed with fibre and healthy fats. The psyllium husk that basically binds it all together (that stuff absorbs liquid and turns gooey like there’s no tomorrow) is an excellent source of fibre for your digestion. But go easy on how many slices you eat of this …
- It’s freezable and toastable. I froze half my loaf (sliced first) and it’s still great – just pop it in the toaster. It makes the best toast ever too.
So don’t get the why-didn’t-I-bake-it-regrets and go and make this NOW.
- ½ cup sunflower seeds
- ½ cup pumpkin seeds (pepitas)
- ½ cup ground flaxseed meal
- ½ cup almonds
- 1 ½ cups wheat free oats (Freedom Foods)
- 2 tbsp chia seeds
- 3 tbsp psyllium husk
- 1 tsp Himalayan sea salt
- 1 tbsp rice malt syrup
- 3 tbsp melted coconut oil
- 1 ½ cups water
- In a silicone or glass loaf pan combine all dry ingredients, stirring well. Whisk rice malt syrup, coconut 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. (Note: mine was fine after about 2 hours using these ingredients).
- Preheat oven to 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!
Slather it in coconut butter! My fav is MaraNatha. Trust me, you will loveeeee.