Apricot Jam & Nuts, Seeds & Grains Loaf of Bread

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I love bread in any and all forms and am constantly trying to find a way to make it a healthier habit.  At bakeries, I tend to pick out loaves with lots of grains, seeds, and nuts, but I've never attempted to replicate a loaf like that at home.  

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The Life-Changing Loaf of Bread as it is called on   caught my eye for a number of reasons andJackie's ringing endorsement confirmed that I had to make it.  First, it looks delicious.  Second, you mix the bread in the loaf pan itself so you really only create one dish in making this bread.  Third, the bread doesn't need to be kneaded, nor does it need to rise at a certain temperature for hours on end.  While you may need to track down a few ingredients to make this, it will be worth your while to do so.  I ordered my psyllium husk powder on Amazon.  My only complaint about the bread is that with a standard toaster, it's a bit hard to toast because you lose hazelnuts and seeds into the toaster... a toaster oven would be a much better bet.

This is actually rhubarb jam - also a delicious option to spread on this bread. 

This is actually rhubarb jam - also a delicious option to spread on this bread. 

The nutty, seedy, grainy slices of bed are even better with a little dollop of apricot jam on top!  I went a bit overboard with my apricot purchasing at the farmer's market last weekend and didn't want them to spoil.  This jam is light on the sugar, but the apricots are sweet enough that you really don't need much.  The jam is also great on plain yogurt and atop ice cream.  Apricots will be out of season before you know it - make this while you can!

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Nuts, Seeds & Grains Loaf of Bread
Recipe from My New Roots as recommended by Dessertification
Yield = 1 loaf

Note - If you are looking for variations on this bread (e.g., sugar free, nut free), check out the comments after the recipe here

Ingredients
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds (I used hazelnuts)
1 ½ 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 ½ tsp. if using coarse salt)
1 Tbsp. maple syrup 
3 Tbsp. melted coconut oil
1 ½ cups / 350ml water

Preparation
1. If you have a flexible, silicon loaf pan, I'd recommend using that.  If you don't, a regular loaf pan will work just fine - I greased mine and inserted a piece of parchment paper for easy removal from the pan.  Combine all of the dry ingredients in the loaf pan, stirring well.  In a measuring cup, whisk maple syrup, oil and water together.  Add the liquids 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.  Let sit out on the counter for at least 2 hours, or all day or overnight (I let mine sit overnight).  To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.

2. Preheat oven to 350°F / 175°C.

3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. 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).

4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!  

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Apricot Jam
Yield = approximately 4 cups
By the way, I love my Weck jars!  

Ingredients
7 cups of sliced apricots (approximately 15 small apricots)
2 cups sugar
1/4 fresh lemon juice

Preparation
1.  In a medium saucepan,combine the apricots, the sugar and the lemon juice and bring the mixture to a boil over medium heat, stirring often so the jam doesn't stick or burn.  Simmer the jam until it’s thick but some chunks of fruit remain, approximately 30 minutes.  

2.  Remove the pan from the heat. Let cool, transfer to a plastic container with a tight fitting lid or jars, and refrigerate.  The jam will keep in the refrigerator for approximately a week.

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