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5 from 5 votes

Sarah Britton's Life-Changing Loaf of Bread

Dense as you might expect a loaf of whole grains, nuts, and seeds to be. It's delicious toasted, served without adornment or topped with a shmear of butter, jam, or cheese. This is my adaptation of Sarah's fantastic recipe.
Prep Time12 hrs
Cook Time1 hr
Total Time13 hrs
Course: Bread
Cuisine: Gluten-Free
Servings: 12 slices
Calories: 200kcal
Author: Coco Morante

Ingredients

Dry ingredients

  • 1 1/2 cups 145 grams old-fashioned rolled oats
  • 1 cup 135 grams raw sunflower seed kernels
  • 1/2 cup 90 grams golden flax seeds
  • 1/2 cup 65 grams raw almonds
  • 4 tablespoons psyllium seed husks
  • 2 tablespoons black chia seeds
  • 1 teaspoon fine sea salt

Wet ingredients

  • 1 1/2 cups 350 ml warm water
  • 1 tablespoon grade b maple syrup
  • 3 tablespoons ghee or coconut oil I used ghee
  • 2 teaspoons water

Instructions

  • Line a loaf pan with parchment paper, letting the paper hang over the long sides of the pan by an inch or two. Set aside.
  • In a medium mixing bowl, combine the dry ingredients and stir until evenly mixed.
  • Add the wet ingredients to the mixing bowl and stir until the water is absorbed.
  • Transfer the dough to the lined loaf pan, patting it into a flat loaf. Sprinkle the two teaspoons of water evenly over the loaf, to prevent it drying out while it rests in the fridge.
  • Wrap the pan with saran wrap and leave in the fridge at least overnight, or up to 24 hours.
  • Two hours before you plan to bake the bread, remove the loaf from the fridge so it can come up to room temperature.
  • Preheat the oven to 350ºF, making sure the rack is positioned in the middle of the oven so the loaf will cook evenly.
  • Bake the loaf for 20 minutes, then remove it from the oven.
  • Use the parchment paper as a sling to carefully lift the loaf out of the pan. Place a cooling rack on a baking sheet, then tip the loaf onto the cooling rack and discard the parchment paper.
  • Return the loaf to the oven and bake for another 40 minutes, or until it sounds hollow when tapped.
  • Let the bread cool for at least two hours, or up to overnight.
  • Use a bread knife to cut the loaf into thin (1/3 to 1/2-inch) slices, then store the sliced loaf in an air-tight container in the fridge for up to five days, or in the freezer for up to two months. Toast individual slices as needed.

Nutrition

Calories: 200kcal | Carbohydrates: 16g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 199mg | Potassium: 191mg | Fiber: 7g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg