This is it! Probably one of the most delicious breads I’ve tasted! This vegan-friendly, whole-grain, gluten-free, no-knead, no-mess ‘life-changing loaf of bread’ has been doing the rounds on social media for some time now and I knew I just had to try it for myself.

The bread sure lives up to it’s reputation. It’s nutty, crunchy and so, so full of nutritiously dense ingredients. It is delicious as is, or smothered with homemade hummus, avocado, tomato and greens. This loaf also makes incredible toast!

Mmm, I do need to make another loaf … and soon! But next time I’ll activate the nuts and seeds before baking, and may even add olives and herbs.

Method

Preheat oven to 350°F / 175°C.

In a flexible, silicone loaf pan (or lined loaf tin) 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. Let it sit out on the counter for at least 2 hours. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.

Place loaf pan in the oven on the middle rack, and bake for 20 minutes. 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.

Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Notes

Recipe from My Good Roots.