More than a handful of my friends have made this bread. Nearly all of my fellow let’s get in the kitchen, anytime, anywhere friends have made this bread. And pretty much my entire food blogging world has mentioned, created, and/or featured this recipe in some form.
Published a little over two years ago, it was about time I tried this illustrious Life-Changing Loaf of Bread for myself. Here I am. Another blogger to declare this recipe is awesome. And despite it’s cult following, I admit it was a bit to my surprise.
Sure, I’ve heard everyone rave about how great this is. But as I was stirring up a bread pan’s worth of nuts and seeds, I found myself a bit skeptical. I knew this thing was going to be dense, and what I didn’t know was how that would play out into its finished form. I wasn’t even sure how it’d come together to ever fully form a loaf. I mean, what was this foreign psyllium husk ingredient, anyways? Could a few Tbsp. really bind a bunch of nuts into a loaf of bread? After finding it in the supplement aisle, the lady at Whole Foods told me psyllium husk is often used to help make you go..
Anyway, when I finally got my first loaf out of the oven and cooled down enough to eat, it proved itself in no time. Yes, it’s dense, but incredibly delicious. Especially in its toasted form, as many other food blogs assured me prior to making. “Toast it!” So toast I did, and slathered it with jam. I would recommend you do the same.
The toaster (I’d recommend a toaster oven, if you have one) pulls out an extra intensity of flavor from the already slightly browned nuts and seeds. Delish. Again, pair with jelly, or go for the savory route with some crisp radishes and a very thin spread of avocado.
This bread + spring + good cup of coffee + morning breakfast spent outside…now that might just make it to a life-changing status. Head over to My New Roots for the recipe!