Like so many people, I have been inspired by Sarah Britton and her outstanding book, My New Roots. I have always loved dense breads. My Danish mother held tight to her tradition of eating rye bread with almost everything, so maybe that is why I found Sarah’s Life Changing Loaf to my taste.
I have made this variation many times, always to much appreciation from family and friends. I have chosen to use rice flour and goji berries. The goji berries resemble little red jewels bringing this nut and seed bread to life. Whole rice flour lightens the bread at the same time maintaining its gluten free status.
The bread could not be more simple to put together, however it does need to stand for a minimum of 3 hours or overnight before baking. Mix and match the seeds if you like. I have made this nut bread using 70 grams of sunflower seeds and 70 grams of pumpkin seeds. The green pumpkin seeds add another sparkle of colour to each slice.
Enjoy this bread sliced and topped with hummus, or cilantro pesto and dressed with tomatoes and olives. Children and adults alike love this goji berry & nut bread toasted and spread with homemade hazelnut and cacao nut butter and sliced bananas. A tea time treat just doesn’t get better!
Makes 1 loaf
Time: 20 minutes preparation. Then minimum of 3 hours to set before baking for 50 – 60 minutes.
70 grams, ½ cup hazelnuts
120 grams,1 cup sunflower seeds or ½ and ½ pumpkin and sunflower seeds
150 grams, 1½ cups thick rolled oats or gluten free oats
70 grams, ½ cup whole rice flour
50 grams, ½ cup ground linseeds (flax seeds)
2 tablespoons chia seeds
3 tablespoons psyllium husk powder
1½ teaspoons salt (vanilla salt if you have it)
45 grams, 1/3 cup goji berries
1 tablespoon date syrup or agave nectar
3 tablespoons almond butter
40 dl, 1⅔ cups warm water
Poppy or sesame seeds to sprinkle on the top (optional)
What to do
Oven: 180°C or 350°F
Line the base and narrow sides of a bread tin with parchment paper.
1. Place all the dry ingredients along with the nuts, seeds, and goji berries into a bowl.
2. In a measuring jug, whisk together the warm water, almond butter and date syrup or agave nectar until combined.
3. Pour the liquid mixture into the dry ingredients and stir until a dense dough is formed. Add a little more water if the mixture is too stiff.
4. Turn the dough into the loaf tin and smooth the top. Sprinkle with seeds of your choice.
5. Cover with a clean towel and leave the bread to sit out in the kitchen for a minimum of 3 hours or overnight.
6. Preheat the oven and place the bread in the center of the oven and bake for 30 minutes.
7. After 30 minutes turn the bread out of the tin and remove the parchment paper. Return to the oven, directly onto the rack and bake for another 20 – 30 minutes. The bread is ready when it sounds hollow when tapped on its bottom!
8. Allow the bread to cool completely before slicing with a serrated knife.
9. The bread will keep for up to 5 days when kept in a sealed container in the refrigerator. It also freezes beautifully. Cut into slices and wrap individually to grab and pop in the toaster for a quick snack.
Whole Food Plant Based Tip: Not only is this bread gluten free, if you choose to use gluten free oats, it also contains psyllium which helps to move things through the gut at a steady rate as well as possibly lowering cholesterol levels. So why not eat a slice or 2 everyday!