Sarah Britton's Life-Changing Loaf of Bread

5 from 1 vote
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 Time Cook Time Total Time

12 hrs 1 hr 13 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
1. 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.
2. In a medium mixing bowl, combine the dry ingredients and stir until evenly mixed.
3. Add the wet ingredients to the mixing bowl and stir until the water is absorbed.
4. 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.
5. Wrap the pan with saran wrap and leave in the fridge at least overnight, or up to 24 hours.
6. Two hours before you plan to bake the bread, remove the loaf from the fridge so it can
come up to room temperature.
7. Preheat the oven to 350ºF, making sure the rack is positioned in the middle of the oven so
the loaf will cook evenly.
 8. Bake the loaf for 20 minutes, then remove it from the oven.
9. 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.
10. Return the loaf to the oven and bake for another 40 minutes, or until it sounds hollow
when tapped.
11. Let the bread cool for at least two hours, or up to overnight.
12. 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