The Life-Changing Loaf of Bread

Page: mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/

Cuisine: North American | Course Type: Breads

(2 reviews)

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Recipe Review

I have made this recipe twice, and the second try came out much better than the first. For the most successful loaf, I made the following modifications to the recipe: instead of 1 cup of sunflower seeds, I used 1/2 cup sunflower seeds, 1/4 cup pepitas, 1/4 cup sesame seeds; I used ground flax meal in place of flax seeds and followed the weight measurement; in place of 1/2 cup of almonds I used 1/4 cup almonds and 1/4 cup walnut halves; I used psyllium husk powder. I let the unbaked mixture sit out for close to 7 our 8 hours before baking. I baked the bread in a regular bread pan, not a silicone one and had a little bit of trouble getting it out for the second half of the baking. Next time I will try lining the pan with parchment paper. When I returned the bread to the oven for the final baking, I baked it the full 40 minutes. This resulted in a bread with a nice crispy crust that was not too moist inside. I let the bread cool on the counter for a few hours and then refrigerated it over night before cutting it. When it is cold, I have been able to slice the bread very thinly. Then I toast it. It is delicious topped with almond butter and cinnamon sugar; a mashed banana; jam; cream cheese. I have also melted mozzarella cheese on it. Delicious!

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