This amazingly simple and delicious bread was originally created by Canadian cookbook author and nutritionist Sarah Britton. She calls it The Life-Changing Loaf of Bread, and it truly is a miraculous creation, a wholesome mixture of grains and seeds, held together by little more than pysllium husks. As it is not actually bread in the traditional sense, there is no kneeding required and the most difficult part of making this wonder is gathering and measuring the ingredients. At a time when supermarket shelves are increasingly devoid of flour (hopefully a sign that people are learning to bake their own bread!), this is a great alternative. It is also a chance to get more nuts, seeds and whole grains into your diet, key ingredients in a healthy, plant-forward, planet-friendly diet.

The below recipe is only a slightly adapted version of the original. We have opted to replace the ghee or coconut oil with local olive oil, which has a lower carbon footprint, and have omitted the maple syrup from the recipe as we found it perfectly balanced without it. Don’t skip the psyllium powder however as this is a crucial ingredient holding the seeds and grains together.

This base recipe lends itself to all sorts of variations. We’ve had a lot of fun turning it into a fruit loaf by swapping out the hazelnuts for pistachios, adding half a cup of chopped apricots and figs, adding back in the tablespoon of maple syrup or even better, local honey, a teaspoon of ground cinnamon and 1/2 teaspoon of ground cardamom.

For a savory twist that produces a slightly lighter, springier loaf, swap out the 1/2 cup of flaxseeds for 1 cup of sprouted lentils.

Amazing All-Grain Bread
(or The Life Changing Loaf)

Makes 1 loaf | Equipment: A 1 quart (1 l) nonstick baking pan, lined with parchment; a baking sheet

Ingredients

1 cup (135 g) sunflower seeds
1/2 cup (90 g) flax seeds
1/2 cup (65 g) hazelnuts, coarsely chopped
1 1/2 cups (145 g) rolled oats
2 tablespoons chia seeds
3 tablespoons psyllium husk powder (see note)
2 teaspoons fine sea salt
3 tablespoons extra-virgin olive oil
1 1/2 cups (350 ml) water

Method

1. In a large bowl, combine all the dry ingredients, stirring well. In a measuring cup, combine the oil and water. Add the liquid to the dry ingredients and mix for about 1 minute, until the dry ingredients absorb the liquid and the mixture is cohesive. (At first you will be convinced that the dry ingredients will never evenly absorb all the liquid. Be patient and keep mixing until the grains have fully absorbed the liquid.)

2. Transfer the dough to the prepared pan, smoothing out the top with the back of a spatula. Set aside at room temperature for at least 2 hours and up to 12 hours.

3. About 20 minutes before baking the bread, center a rack in the oven. Preheat the oven to 350°F (175°C).

4. Place the loaf pan in the oven and bake for 20 minutes. Remove the bread from the loaf pan, remove and discard the baking parchment, and return the bread to the baking sheet. Return to the oven and bake until the bread is deep golden brown, about 40 minutes more. Let cool completely before slicing. Store loosely in a fabric bag for up to 2 days or freeze up to 2 weeks. Do not store in a closed plastic bag, for the bread is very moist.

NOTE: Because this bread contains no flour or yeast, the psyllium husk powder is used as a binding agent. It is the fiber-rich covering of a seed from a plant grown in Asia that can absorb more than ten times its weight in water.

Nourish the Planet is a collaborative series by Patricia Wells and Emily Buchanan. Find our more here about why we think it’s important.