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Life-Changing Loaf of Bread - Nutrition for Performance & Recovery
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- Опубліковано 12 бер 2020
- If you've ever tried to make traditional bread before, you know it can be quite complicated and time consuming. This bread from Sarah Britton's Nutrition for Performance & Recovery series will truly be the easiest, most fool-proof way you’ve ever made bread! Give Sarah's Life Changing Loaf of Bread a try, and let us know what you think!
Ingredients:
- 1 cup / 135g sunflower seeds
- 1/2 cup / 90g flax seeds
- 1/2 cup / 65g hazelnuts or almonds
- 1 1⁄2 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 1⁄2 tsp. if using coarse salt)
- 1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
- 3 Tbsp. melted coconut oil or ghee
- 1 1⁄2 cups / 350ml water
Special Equipment:
- standard baking equipment
- oven
Directions:
1. In a flexible, silicon loaf pan (or a loaf pan lined with baking paper) combine all dry ingredients, stirring well. Whisk maple syrup, oil, and water together in a measuring cup. Add this 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.
2. Let sit out on the counter for at least 2 hours, or all day or overnight. You'll know the dough is ready when it retains its shape even when you pull the sides of the loaf pan away from it it.
3. Preheat oven to 350°F / 175°C.
4. Place loaf pan in the oven on the middle rack, and bake for 20 minutes.
5. 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). Store bread in a tightly sealed container for up to five days. It freezes well too - slice before freezing for quick and easy toast!
Sarah Britton (BFA, CNP) is a Holistic Nutritionist and Certified Nutritional Practitioner. Following her philosophy of “making healthy choices every day” she has been creating recipes for her readers all over the world since 2007.
Winner of the 2014 Saveur “Best Food Blog - Special Diets Blog” Awards, Sarah currently teaches cooking classes, runs workshops on detoxification and cleansing, food as medicine, and nutrition fundamentals. She creates exclusive menu plans and recipes for various media and gives lectures and speaks in public forums such as TEDx.
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I've made this so many times over the past few years. It's given me bread confidence and I've made my own variations. Thank you!
Thank you from the bottom of my Heart for this Awesome Tasting Crunchy Life Changing Loaf of Bread!!! THE BESTEST EVER🙏🥰🙏
Thank you so much for this healthy, crunchy, seeded, nut bread recipe! The loaf looks so delicious !
Much appreciated !
Love your kitchen 💕👌 Thank you for sharing Beautiful Lady 💖
Trying to imagine how great this must smell when it's baking 🤯
I'm not a fan of bread but you bread was very very nice !
the best so far I had tired.
Thanks very much Sarah
all the best.
Glad you enjoyed it!
Love it😋😋😋😊
I see it! I didn'tscroll down far enough, thank you!
Awe so cute 😍
Thank you so much for the healthy recipes video 😋😋😋yum. Please post more goodies video ♥️♥️♥️💐👍
made this today and while I found it a bit slimy. my husband couldn't eat it - I cooked it for the required amount of time and it did sound hollow when I tapped it, but should I have cooked it longer? It did feel a bit 'damp' in the middle
Mine broke up when I tried to slice it. Any tips? Tasted delicious just all in bits.
Two questions
1. Can you grind the nuts into flour for the sake of those who can't chew or are not fans of crispness?
2. Can it be mixed with milk during consumption?
Psyllium contains traces of lead! Can I omit it in the recipe!
If you were to food process the nuts and seeds would the nutritional value still stand? I like fitness bread but am just curious if I could use these ingredients to make a "smooth" loaf as well? Asking because of the soaking. Thank you!
What can I replace for a stove rack?
Always looking for new recipes… this looks amazing. We make our own sourdough bread, going on 3 years… store bought bread is not good for you.
Last time I looked, this bread is Nordic Bread.
Can this be prepared raw? With a dehydrator?
I have a fan oven, should the temperature for this recipe be 155C?
What can you substitute if you can't have oats.
Where can I find the amond of ingredients?proprtions etc how much water ?
This looks delicious, but why does it need to be sweetened? I'll try to make it without any sweetener
I made it the 1st time with syrup, but after that, only without. It tastes wonderful, don't miss any sweet flavour
I don’t recommend mixing it in a tiny loaf pan. This works with no calorie sweetener also, like monk fruit.
Love this video, but no waiting? 8 hours is no waiting? :)
I would like to make this loaf, but have a severe reaction to oats (also wheat and yeast so I can’t have bread normally). Is there anything I can use instead of oats please? I always soak seeds, nuts and grains like buckwheat and quinoa, plus lentils and beans, before using.
You can use any type of unsweetened, unsalted flakes of grains or pseudograins like buckwheat.
Thank you for the wonderful recipe. I have a question about replacing coconut oil with MCT oil, so will that replacement work?
I think not as you need the coconut oil to harden after the baking, to 'hold' the bread together with the other ingredients like chia & flax
I replaced with nutbutter. So yeah.
Do you ground the flax first?
Not needed, I never did that
The shell of flax seeds can't be digested by the intestines, so it should be grinded first.
Rye Sourdough is not messy, You dont get flour everywhere, not complicated and easier and quicker than this to make, (mine takes about 3 minutes to make at most with prepared starter,,which is so so easy to maintain....)......so please do not knock breads.... and as for this loaf , the seeds and grains are NOT soaked correctly... so this does not give the benefits you claim... they need an overnight soak in warm acidulated or salted water which simulates the ideal moist germinating conditions these foods wait for in nature...... you just have them in moist environment which will NOT activate them. a rye sourdough with soaked nuts etc..will have so much better digestive and health properties than this.... this has the potential of a good snack if done correctly but it is not a 'bread'... and I strongly urge to look into how easy Sourdough bread is to make...
My favourite sourdough bread. Human beings should learn to eat in moderation, carbs will not kill and not all ingredients is found in all parts of world. A park of nuts as bread is really bread.
Can I get the recepie for the rye bread you are mentioning please.
How do you add soaked nuts into your rye sourdough? I want to try that....sounds good. I'm guessing you have to adjust the hydration somehow?
Can you give the recipe please or make a video on UA-cam.
Flax and chia seeds should not be grounded?
Nope. They are added for binding, as eggs ;-)
This recipe comes from America's test kitchen cookbook. I just made it the other day using the cookbook.
It may be in there but it was Sarah Britton who originally created the recipe and published it in her book My New Roots.
Where are the amounts
Where is the recipe and quantité of ingredients!!
Where is the ingredients list ?😢
Add cranberries or dried cherries
Hello, what can i use instead of psyllium husk. I dont have it
go to a drug store or whole foods bulk area to purchase. I ordered mine from India organic
I am really allergic to oats, even the gluten free organic ones, that I have to use quinoa or millet to make bread instead which doesn't have the gumminess I like for bread. Oh well. For me, oats is surely unhealthy.
Unfortunately the coconut oil is high in saturated fat. Anyone trying to reduce cholesterol needs to reduce saturated fat. I’ve made this recipe using olive oil and it works well.
Where are the measurements for this recipe?
Look where all the links are. The measurements are all right there
This is 2500 calories for a loaf
Did you actually calculate that or are you making a joke?
@@patrick1001111 roughly, no joke.
Can you make a cracker out of this recipe?
Use celcius we are not all americans
Sorry but if it doesn’t contain a gluten grain like wheat, it’s just not bread. What you baked is called a protein-bar, love.
A protein bar? Naw... maybe more like a protein loaf of deliciousness lol
Get to the point already