I recently came across a recipe called "the life-changing loaf of bread." The title was intriguing, yet I was skeptical of the hyperbolic use of "life-changing." We food lovers tend to exaggerate. How many times have you heard (or said): "That was the best meal of my life!" or "I could eat this last bite and be happy forever!"
After reading a bit more about the bread on Sarah Britton's genius blog (mynewroots.org?) I immediately wanted to make a loaf. I even had almost all of the ingredients, but I was lacking a silicon loaf pan, which is very helpful in making this particular bread (you have to unmold it before it's fully baked). So life got in the way and I put off making this for months until I finally bought a flexible silicon pan. Why did I wait so long? I wondered, after taking the first bite. The minute I unmolded that first baked loaf, I started the next one.
There are so many things to love about this bread, which happens to be vegan-friendly and gluten-free. Full of nuts and seeds, the magic happens with the addition of psyllium seed husks, which offer both soluble and insoluble fiber, but more than anything acts as a binder so there's no need for flour or egg. Psyllium is available at health food stores and in the health food section of larger supermarkets. Either the raw husks or the powdered form work, but powdered dissolves more easily in water.
Also, as Britton promises, this bread does not require a handful of bowls or utensils -- everything gets mixed right in the pan, which is life-changing in itself. Overall, this loaf is pretty amazing and tastes delicious -- moist, dense and nutty. In the original recipe, Britton calls for coconut oil, which I tried (and liked) when making the first batch. I also made loaves with avocado oil and one with fruity extra virgin olive oil, which I preferred over the coconut oil. You can mix up the seeds and nuts to suit your tastes; I like adding toasted pepitas.
The slices are even better toasted and paired with everything from roasted eggplant dip to honeyed ricotta and sour cream topped with smoked salmon. For me, nothing is ever going replace a lovely crusty warm baguette from Fire Island Rustic Bakeshop in downtown Anchorage, but life is about evolving and trying new things, especially in the kitchen. I'm not sure this is "life-changing" per se, but I brought a loaf to my acupuncturist, who took a bite and aptly named it after a stomach point, "Abundant Splendor."
The Loaf of Abundant Splendor
Makes 1 loaf
1 cup sunflower seeds or pepitas (pumpkin seeds)
1/2 cup flax seeds*
1/2 cup hazelnuts, almonds or walnuts (coarsely chopped)
1 1/2 cups rolled oats, such as Bob's Red Mill
2 to 3 tablespoons chia seeds
4 tablespoons psyllium seed husks (3 tablespoons if using psyllium seed husk powder)
1 teaspoon fine grain sea salt (or 1 1/2 teaspoons coarse)
1 tablespoon maple or birch syrup or liquid honey
3 tablespoons extra virgin olive oil (or avocado or melted coconut oil)
1 1/3 cups water
*Note: If using ground flax seeds, increase the water by 1/3 cup.
1. Place all dry ingredients in a flexible, silicon loaf pan; stir well to combine. Whisk syrup, oil and water (add 1/3 cup water if using ground flax seeds). Pour liquid over dry ingredients and mix until everything is soaked and dough becomes thick, adding a bit more liquid if it's too thick. Smooth out the top with a spatula or back of spoon. Let sit on the counter for at least 2 hours (or all day or overnight). The dough is ready when it retains its shape when you pull the sides of the loaf pan away from the dough.
2. Preheat oven to 350 degrees. Place loaf pan in oven on the middle rack and bake for 20 minutes. Remove loaf from pan and place directly on the rack or on a rimmed baking sheet. If placing directly on the rack, place another pan below it to catch any seeds or crumbs or oil as it bakes. Bake another 30 to 40 minutes. Bottom of bread will sound hollow when tapped. Let cool completely before slicing.
3. Store bread in a tightly sealed container for up to five days, or freeze up to one month. Some add-ins to try: a handful of golden raisins or chopped dates; chopped black olives and thyme; chocolate chips and walnuts
Recipe adapted from Sarah Britton's "The Life-Changing Loaf of Bread."
Kim Sunée ate and lived in Europe for 10 years before working as a food editor for Southern Living magazine and Cottage Living magazine. Her writing has appeared in Food & Wine, The Oxford American and Asian American Poetry and Writing. She is currently based in Anchorage. Her most recent cookbook is "A Mouthful of Stars." For more food and travel, visit kimsunee.com.
