In my last post I linked to a recipe for the Life-Changing Loaf of Bread. I made it yesterday.
I made a few changes to the method. I used honey instead of maple syrup. I don’t have one of those fancy flexible silicon pans, so used an ordinary (small) loaf tin, but lined it with baking paper. I mixed the dry ingredients in a bowl instead of the tin and added the liquid phase (water, honey & coconut oil). If I was doing it again (and I definitely will), I’d use my Thermomix to blend the oil onto the dry ingredients first, (a food processor would do it as well). This is the way I make my mueslii, which has coconut oil in it. The reason being that coconut oil is solid at room temperature and I warm the jar in the microwave to be able to measure it out. In the recipe it has to be added to the water and honey and so the water has to be warm so that the oil doesn’t solidify again. When you whisk it up and pour it into the dry mix, you end up with oily smears over the inside of whatever you use to mix it in. Therefore much easier to blend the oil onto the dry ingredients and then add the water/honey mixture.
Anyway…..what happens is that the water is rapidly absorbed into the mixture. I think it’s the psyllium husks that take up most of it, but linseed also forms a gummy layer when water is added to it. So if you’re doing it this way, you have to get it into your tin reasonably quickly. Don’t take a toilet break before you do it, otherwise you’ll find the whole lot has congealed into a sort of seedy jelly. All the water will be absorbed as it stands. I left it a couple of hours before baking.
The mix in the tin, ready to bake. It’s quite solid and gelatinous:
I had a slice with my morning coffee. The flavour is bland. It needs either something in the mix to pep it up or something tasty spread over it. A herby cream cheese something-or-other, or vegemite if you’re desperate.
The original writer says it’s delicious toasted. Read her blog, especially the Q&A’s for the comments. I’ll try it toasted next. I’ll also put a couple of tablespoons of dried pumpkin into my next batch. Should give it a few colourful flecks.
There’s no doubt that this is seriously healthy stuff. A couple of loaves in your pack the next time you go trekking in Nepal and you’ll sail effortlessly to the top of Everest. Well…almost.
I toasted it under the griller. Takes a while to brown, but verrrry nice, with real butter, not that imitation stuff with the trans fats (margarine, in case you didn’t know).