Eat More Plants Eat More Plants
Eat More Plants Eat More Plants
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  • 225 kcal
  • 7.8 g
  • 16.7 g
  • 15 g
  • 7.9 g

Life Changing Loaf of (seedy) Bread

Lunch
Oil Free
Snacks
Life changing load of seedy bread by Phe Ledwell from Eat More Plants

Yield

12 servings

Prep time

10 min

Cook time

60 mins

Diet

Plant-based

Method

Make the Life Changing Loaf of (seedy) Bread

Get the seeds ready

  1. Pulse the sunflower & flax seeds in a blender to break them down slightly. They don’t need to be a fine flour, just broken down.

Make the dough

  1. Combine all the dry ingredients in a bowl and mix really well.
  2. Mix a few tablespoons of the water with the peanut butter to make a paste. Once you have a paste, mix in the rest of the water and the maple syrup.
  3. Mix the wet ingredients into the dry until well combined. If it thickens too quickly, you may need to mix it with your hands.
  4. Put the mixture into a loaf tin. If it’s silicone, it can go straight in, if it’s not, you’ll need to line it with baking paper.

Wait until the dough is ready

  1. Leave the loaf to rest for 2+ hours, so that the dry ingredients can fully absorb the moisture.

Cook the bread

  1. Heat the oven to 175°C (This is the temperature for a fan oven. If you don’t have a fan oven, or you have an electric oven, please convert this as needed).
  2. Place the bread tin on the oven shelf and cook for 20 minutes.
  3. Tip the loaf out of the pan, place it back in the oven (directly on the shelf) and bake for a further 35 – 40 minutes.
  4. It’s ready when it sounds hollow when it’s tapped.

Cool & store the bread

  1. Allow the bread to cool completely before slicing.
  2. Once sliced, the bread keeps for 3 – 4 days on the side. You can freeze it once it is sliced. It defrosts in a couple of hours, and can be toasted from frozen.

Phe's notes

This recipe is inspired by the original Life Changing Loaf of Bread recipe from Sarah Britton from My New Roots.

The title says it all really. It’s not actually life changing, but it’s snack changing, that’s for sure. We almost always have some of this in a container on the side in the kitchen, and a backup supply in the freezer. It toasts well. It freezes well. It travels well. It goes well with peanut butter or hummus. I could carry on, but I think you get the point.

As I’m writing this, there’s two loaves on the side in the kitchen, waiting to go in the oven. We always make two loaves – one goes in a silicone bread “tin” and the other goes in a Le Creuset oven dish that’s lined with baking paper. Both work well and take the same time to cook.

Anyway, onto why this is good. This loaf is packed with goodness and totally free from gluten, flour, yeast and oil – but you’d never guess from the way it tastes. It’s full of seeds and nuts that do far more than just add texture. Flax and chia bring a generous dose of omega-3s and fibre, which are brilliant for your heart, brain, and digestion. Sunflower seeds are rich in vitamin E and magnesium, while flaked almonds offer healthy fats, a little calcium, and a lovely delicate crunch.

Rolled oats – the chunky kind, not the fine porridge ones – help keep blood sugar steady and give the loaf that hearty, satisfying bite. Psyllium husk is what binds it all together, and it’s great for gut health too. And instead of oil, this version uses peanut butter, which adds richness, a subtle nuttiness, and a little extra protein. The maple syrup brings just enough sweetness to round it all out, without making it feel like cake.

It’s also crazy simple to make. The hardest thing is waiting for it to cool completely before slicing it. I slice it into roughly 8mm-1cm slices, which makes around 24 slices per loaf. This recipe assumes that one serving is two slices.

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