{"id":1883,"date":"2015-02-15T20:56:55","date_gmt":"2015-02-15T19:56:55","guid":{"rendered":"https:\/\/www.1akitchen.com\/?p=1883"},"modified":"2019-07-13T13:21:36","modified_gmt":"2019-07-13T12:21:36","slug":"the-life-changing-bread-and-some-butter","status":"publish","type":"post","link":"https:\/\/1akitchen.com\/en\/the-life-changing-bread-and-some-butter\/","title":{"rendered":"‘Life-changing Bread’ and some Pink Pepper Butter"},"content":{"rendered":"

\"Life<\/p>\n

In the past years different versions travelled thru the internet of this \u2018Life changing loaf of bread\u2019. I love the basic recipe of the fantastic Sarah Britton with a twist, I skip the chia seeds (which I’d rather eat pure) and roast the nuts and seeds first. Although this requires a little bit more time in preparation, the extra effort is worth it by the more nutty taste due to the roasted flavors \u2013 a 1a trick!<\/p>\n

This goes quite excellent with a pink berry butter or vegan butter. Toasted is this bread showing really off by the way, so you should try that, too. It also keeps a relatively long time (probably due to the coconut oil?) and can also be sliced and frozen. Did I mention that it tastes deliciously toasted yet?<\/p>\n

\"Life<\/p>\n

 <\/p>\n

So get ready to check your pantry! It makes no difference which flakes, seeds or nuts you use just keep the proportion. Flax seeds are highly recommended because of their high polyunsaturated omega-3 fatty acid content, plus they should be used shredded, uncrushed you get nothing of their oils, but they do improve your digestion.
\nCoconut oil is one of the most extraordinary fats ever and it contributes in many ways to your health \u2013 what should be mentioned here above all
\nis its cardioprotective ability, its support of the important functions of the brain and its anti-inflammatory and antimicrobial property. If you don\u00b4t like the (here really light) coconut flavor, simply use a refined tasteless brand like this<\/a> mild coconut oil e.g..<\/p>\n

However not replaceable is the psyllium husks, they not only have a positive effect on your blood sugar levels and digestion, but also keep the bread together. A warning, however, said the bread is very satisfying, but also very tasty. People who eat more than two slices of it should make sure to drink enough fluids as psyllium husks (also in the body) bind liquids.
\nThe maple syrup in my opinion is not absolutely necessary, I have also baked it without any sweetener and have not missed anything. For completeness, it is listed with the recipe.<\/p>\n

Another tip for making: its recommended in the original recipe to use a silicone mold. However I have baked the bread in a paper lined standard box shape numerous times \u2013 and it works great!<\/p>\n

\"Life<\/p>\n

 <\/p>\n

\"Life<\/p>\n

\n

Life Changing Bread (modified from here<\/a>):
\nRecipe for a standard bread box<\/p>\n

Ingredients:
\n_ 2 cups sunflower seeds, dry roasted
\n_ 1 1\/2 cup hazelnuts or almonds, dry roasted
\n_ 1 cup flax seeds, shredded
\n_ 3 cups spelled, oat or buckwheat flakes (or a mix)
\n_ 6 Tbsp levelled: psyllium husks, eg. these<\/a>
\n_ 2 tsp fine good quality salt (rock salt, virgin salt or sea salt)
\n_ 4 Tbsp chia seeds (optional)
\n_ 2 Tbsp maple syrup or honey (optional)
\n_ 6 Tbsp melted coconut oil
\n_ 3 cups warm water<\/p>\n

preparation:
\n_ Roast sunflower seeds and nuts\/almonds in a dry skillet over medium heat while moving over again. Set aside.
\n_ Meanwhile melt 6 tablespoons of coconut oil and place in 700ml warm water, add sweetener as you prefer.
\n_ Line a loaf tin with baking paper (silicone mold will not need it) and combine all the dry ingredients in it.
\n_ Add the liquid, mix all ingredients with a spatula or wooden spoon (if necessary add a little more water) and rub the surface smooth.
\n_ Now leave the bread at room temperature at least for 2 hours or overnight, until the mixture has settled. In a silicone mold, you can move the mold and the bread remains stable.
\n_ Preheat oven to 175 degrees
\n_ Bake bread for 20 minutes, then carefully remove from the mold (pulling on the baking paper) or flip the silicone mold. Bake for another 40-50 minutes, until the bread sounds hollow when tapped.
\n_ Let it cool completely (yes, that’s hard), slice and enjoy!<\/p>\n

Tip:<\/span> This<\/span> recipe<\/span> can also<\/span> be adjusted<\/span> to a<\/span> great<\/span> fruit and nut<\/span> bread<\/span> –<\/span> like<\/span>, I will show you<\/span> next week!<\/span> Or you indulge into some<\/span> inspiration<\/span> here<\/a>, I’ve<\/span> just discovered<\/span> on Instagram<\/span>. And<\/span> psst<\/span>…<\/span> as you can see<\/span>, I’m not alone with my<\/span> toasting trick<\/span>.<\/span><\/p>\n

\"Life<\/p>\n

Let\u00b4s get to the topping: actually this needs no real recipe, it\u00b4s just flavored butter with pink peppercorns, which is actually not real pepper, but we don\u00b4t mind \u2013 it\u00b4s that delicious.
\nTime: 5 minutes.
\nEnjoyment factor: Bomb!<\/p>\n

Butter with Pink Peppercorns<\/p>\n

Ingredients:
\n_ A packet of butter or vegan butter
\n_ Spicely%20Organic Peppercorn Pink – Compact” target=”_blank” rel=”noopener”>Pink Peppercorns<\/a>
\n_ Good salt to taste<\/p>\n

and here’s how:
\n_ Take butter \/ vegan butter best ahead of time out of the fridge.
\n_ Crush pink pepper in a mortar (I usually start with 1 tablespoon and then go to my taste), alternatively you can chop the berries with a large flat blade.
\n_ With a hand mixer stir the butter\/vegan butter, add pink berries and salt to taste.<\/p>\n

Voil\u00e0!
\nThis not not only tastes great on bread, baguette or brioche, but also with potatoes or vegetables. When bottled airtight in the refrigerator it keeps for several weeks.<\/p>\n

\"Pink<\/p>\n

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In the past years different versions travelled thru the internet of this \u2018Life changing loaf of bread\u2019. I love the basic recipe of the fantastic Sarah Britton with a twist, I skip the chia seeds (which I’d rather eat pure) and roast the nuts and seeds first. Although this requires a little bit more time […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[123,125],"tags":[78,180,182],"class_list":["post-1883","post","type-post","status-publish","format-standard","hentry","category-1a-recipes","category-1a-recipes-en","tag-bread","tag-gluten-free","tag-lifechanging"],"_links":{"self":[{"href":"https:\/\/1akitchen.com\/en\/wp-json\/wp\/v2\/posts\/1883"}],"collection":[{"href":"https:\/\/1akitchen.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/1akitchen.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/1akitchen.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/1akitchen.com\/en\/wp-json\/wp\/v2\/comments?post=1883"}],"version-history":[{"count":3,"href":"https:\/\/1akitchen.com\/en\/wp-json\/wp\/v2\/posts\/1883\/revisions"}],"predecessor-version":[{"id":2172,"href":"https:\/\/1akitchen.com\/en\/wp-json\/wp\/v2\/posts\/1883\/revisions\/2172"}],"wp:attachment":[{"href":"https:\/\/1akitchen.com\/en\/wp-json\/wp\/v2\/media?parent=1883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/1akitchen.com\/en\/wp-json\/wp\/v2\/categories?post=1883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/1akitchen.com\/en\/wp-json\/wp\/v2\/tags?post=1883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}