If you’ve been looking for bread recipes, or gluten-free breads, or have just been spending a lot of time on Foodgawker and scanning through Pinterest (like me), you may have come across the “Life Changing Bread.” There are several variations, but it is essentially a gluten-free bread that is packed with nutrients, healthy fats and protein, made with lots of seeds, nuts and whole grains.
This is my version of life changing bread. Not because I set out to make my own version or to add another to the large selection already available, but because for me personally, it is actually life changing.
I don’t know if you know about my previous obsession with bread. I say previous because I have decreased my intake dramatically over the last several months, and by that I mean, I stopped eating bread. For a girl who could make a fresh loaf and devour it within a few days, this is huge.
But a combination of knowing that it wasn’t the best life choice to do said thing, and the fact that I’ve had a lot of gut and digestion issues over the last several months, led me to decide that bread as we know it had to go.
And to be honest, it was way easier than I expected. I concluded I like the act of baking bread and the smell it emits through the house and then having that first fresh, steaming hot, crusty piece more than I love just having bread at home and eating it. If those were the only 3 parts I had, I’d be satisfied. And so, months later, I hardly even notice it is gone and really never miss it.
But naturally, I jump at the chance to find an alternative and make it. And that’s why this was life-changing bread. It’s a fermented bread, which means that there is a higher number of healthy bacteria within the bread and the grains and sugars within the bread are already partially digested, by these beneficial little bugs! This process is partly what constitutes fermentation. It’s also made with mostly seeds instead of grains. Yes, millet and buckwheat are actually seeds. And it’s also made with whole foods – everything either starts in its whole form and is then ground up, or it stays in its whole form in the bread.
And then, let’s just talk about the result. It’s this perfectly dense bread that tastes so hearty and has a nice crunch from the pumpkin seeds. If you are familiar (or crave) that delicious fermented, sour flavour in foods, like in sourdough, or fermented vegetables, that’s what this is all about. It’s perfect as toast, eaten fresh and steaming hot, or is so perfect for dunking into soups.
Oh, and don’t worry, it tastes incredible slathered in nut butter. Or you can just dunk it straight in the jar. Been there done that. Because then, it really is life changing.