Life Changing Loaf of (seedy) Bread

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.