Life-Changing Loaf of Bread - Nutrition for Performance & Recovery

If you've ever tried to make traditional bread before, you know it can be quite complicated and time consuming. This bread from Sarah Britton's Nutrition for Performance & Recovery series will truly be the easiest, most fool-proof way you’ve ever made bread! Give Sarah's Life Changing Loaf of Bread a try, and let us know what you think!

Ingredients:
- 1 cup / 135g sunflower seeds
- 1/2 cup / 90g flax seeds
- 1/2 cup / 65g hazelnuts or almonds
- 1 1⁄2 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 1⁄2 tsp. if using coarse salt)
- 1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
- 3 Tbsp. melted coconut oil or ghee
- 1 1⁄2 cups / 350ml water

Special Equipment:
- standard baking equipment
- oven

Directions:
1. In a flexible, silicon loaf pan (or a loaf pan lined with baking paper) combine all dry ingredients, stirring well. 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.
2. Let sit out on the counter for at least 2 hours, or all day or overnight. You'll know the dough is ready when it retains its shape even when you pull the sides of the loaf pan away from it it.
3. Preheat oven to 350°F / 175°C.
4. Place loaf pan in the oven on the middle rack, and bake for 20 minutes.
5. 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). Store bread in a tightly sealed container for up to five days. It freezes well too – slice before freezing for quick and easy toast!

Sarah Britton (BFA, CNP) is a Holistic Nutritionist and Certified Nutritional Practitioner. Following her philosophy of “making healthy choices every day” she has been creating recipes for her readers all over the world since 2007.

Winner of the 2014 Saveur “Best Food Blog – Special Diets Blog” Awards, Sarah currently teaches cooking classes, runs workshops on detoxification and cleansing, food as medicine, and nutrition fundamentals. She creates exclusive menu plans and recipes for various media and gives lectures and speaks in public forums such as TEDx.

Comment below to let us know how your recipe turned out. Subscribe to our channel for more Foodie Friday videos from Alo Moves each week!

Stay connected with us:

[virgolt]

Just made this, it’s A M A Z I N G !!!

[Michele_Ana]

I've made this so many times over the past few years. It's given me bread confidence and I've made my own variations. Thank you!

[mirigl]

Thank you from the bottom of my Heart for this Awesome Tasting Crunchy Life Changing Loaf of Bread!!! THE BESTEST EVER🙏🥰🙏

[maitrayee]

Thank  you so much for this healthy, crunchy, seeded, nut bread recipe! The loaf looks so delicious !
Much appreciated !

[alisaapaphattanakul]

I'm not a fan of bread but you bread was very very nice !
the best so far I had tired.
Thanks very much Sarah
all the best.

[mauimarcus]

Trying to imagine how great this must smell when it's baking 🤯

[eladan]

Love your kitchen 💕👌 Thank you for sharing Beautiful Lady 💖

[dieuvo]

Thank you so much for the healthy recipes video 😋😋😋yum. Please post more goodies video ♥️♥️♥️💐👍

[suzyjackson]

I see it! I didn'tscroll down far enough, thank you!

[steveb]

Rye Sourdough is not messy, You dont get flour everywhere, not complicated and easier and quicker than this to make, (mine takes about 3 minutes to make at most with prepared starter, , which is so so easy to please do not knock breads.... and as for this loaf, the seeds and grains are NOT soaked correctly... so this does not give the benefits you claim... they need an overnight soak in warm acidulated or salted water which simulates the ideal moist germinating conditions these foods wait for in you just have them in moist environment which will NOT activate them. a rye sourdough with soaked nuts etc..will have so much better digestive and health properties than this.... this has the potential of a good snack if done correctly but it is not a 'bread'... and I strongly urge to look into how easy Sourdough bread is to make...

[MrSprinklefairydust]

made this today and while I found it a bit slimy. my husband couldn't eat it - I cooked it for the required amount of time and it did sound hollow when I tapped it, but should I have cooked it longer? It did feel a bit 'damp' in the middle

[winwinstrategies]

Two questions
1. Can you grind the nuts into flour for the sake of those who can't chew or are not fans of crispness?
2. Can it be mixed with milk during consumption?

[kara]

This looks delicious, but why does it need to be sweetened? I'll try to make it without any sweetener

[sabadsantiago]

Psyllium contains traces of lead! Can I omit it in the recipe!

[WeGonLearnToday]

If you were to food process the nuts and seeds would the nutritional value still stand? I like fitness bread but am just curious if I could use these ingredients to make a "smooth" loaf as well? Asking because of the soaking. Thank you!

[joecaprani]

I have a fan oven, should the temperature for this recipe be 155C?

[emmagrace]

Last time I looked, this bread is Nordic Bread.

[dianahamister]

I don’t recommend mixing it in a tiny loaf pan. This works with no calorie sweetener also, like monk fruit.

[madelinehall]

What can you substitute if you can't have oats.

[KarenStewartclough]

Mine broke up when I tried to slice it. Any tips? Tasted delicious just all in bits.