The So Called “Life Changing Bread” A review and a baking attempt
I first came across this recipe a few months ago, but it wasn’t until now that I had a chance to trial the recipe and see just how “Life Changing” it is. No idea what I’m on about? Let me start from the beginning
A quick google search of The Life-Changing Bread will give you the recipe from My New Roots, a qualified nutritionist in the US who coined the title. Why is it life-changing? She explains that taking steps to eating healthier led to a reduction in nutrition-less refined grains and consequently little to no bread. Enter: The Life Changing Bread. Made from nuts, seeds, some himalayan salt and the magical psyllium husks. Magical? Yes magical! It is one of those things that are kind of like food, kind of like a supplement and kinda like a medicine. A healthy poop needs enough water and enough binding agents as well as just the right amount of time in the intestines for it to eliminate toxins that are built up everyday. Anyone who hasn’t had a poop in a few days will tell you how awful it is and how important a healthy poop is to make you feel good.
With Fibre being the key to keeping your bowels in tip top shape, and aiding your body in getting rid of nasty toxins, it has been suggested that it could be the vitamin we are all missing out on. Spouting health benefits like lowering cholesterol, cleansing the intestines, binding stools together, picking up some of the detoxification process to give your liver a break and making you feel lighter, we could all do with more fibre. But how? Metamucil says take their sugar and chemical laden product, but it is essentially just made out of. You guessed it. Psyllium husks. See now how this bread can be so life changing!
So let’s get to it then
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds – I used hazelnuts as my Mum’s name was Hazel 😉
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia) I didn’t have any maple syrup and swapped it for honey, works just as well but only use 1 tsp as it is sweeter
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. I don’t trust baking with those plastic things but a $5 loaf pan from Coles did just the trick Whisk maple syrup, 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.
2. Preheat oven to 350°F / 175°C.
3. 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).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
So the verdict? Unlike many other recipes I have tried and tested, my final resut looked remarkably like the recipe example above, even down to the perfectly in half hazelnuts. First I smeared beetroot dip all over 2 slices.
Soft on the inside, crusty on the outside. Solid to smudge hummus on, but not a solid brick that can’t be sliced into. I’m sold so far! Stand by to hear about my life-changing results, in the mean time, start throwing this gem together today
**some photos and recipe are courtesy of the owner’s