The Life Changing Loaf

The loaf was sitting just where I left it this morning. It looked like it had risen by about a centimetre but that was obviously all the seeds and physllium swelling as there ‘s no yeast nor raising agents involved. I popped it into the oven and cooked it for twenty minutes, as instructed, then tipped it out of the bread tin and onto a baking tray for the final thirty-forty minutes of cooking. I checked it after thirty minutes but it took the full forty minutes before it sounded hollow when tapped.


I left it to cool as the recipe said to be sure it was totally cold before slicing but in fact it was still a little tepid when we chanced the first slice as a customer was curious to taste it.

It sliced perfectly and is a very interesting loaf to eat with the hazelnuts , all the seeds and a slight oaty flavour.  Something like a pumpernickel bread and very good with butter and marmite.

One of the main attractions of making a loaf like this is to cater for all the gluten free/dairy free/yeast free customers but this loaf isn’t actually gluten free as the recipe states, as it has oats in it. I am going to try making it with quinoa flakes next time which would solve that problem and up the protein hit even more.

Definitely a recipe to play with!


About lettercollumkitchenproject

A cook that gardens. Sun addict. Not a good addiction in West Cork hence the travel addiction. Add in a splotch of kitchen snooping while away, a big walled organic garden while home and a kitchen full of a bit of everything. Runs an organic bakery/delicatessen/food shop with her husband using food from the garden and the years of accumulated kitchen snooping. Check out the shop and garden at View all posts by lettercollumkitchenproject

4 responses to “The Life Changing Loaf

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