Sarah Brighton over at My New Roots has got it going on. I was initially introduced to her blog by a friend from Toronto who went to Havergal – Sarah used to be her art teacher! She’s since gone on to write for Martha Stewart’s Meatless Monday, has an amazing blog and cookbook and advocates for a healthy, plant based diet. If you haven’t heard of her Life Changing Loaf of Bread yet – you’re probably going to want to make it, with or without my customizations.
I like this bread so much that I have about 6 zip-locs in my freezer with all the dry ingredients portioned out, so when I have a craving I’m only an hour and a half away from enjoying it however I please. I just add water, sweetener (maple syrup or honey), and a fat (coconut oil, butter, or olive oil), let sit for 20min (longer if I have time), and bake.
When I first made this in medical school, my roommates made fun of it. One because that is what they did, and two because it looked so healthy / rustic. I can’t remember exactly how this conversation went, but it was something like, “That looks like something out of [George Orwell’s] ‘1984,’” with the other crowing with laughter and responding, “Victory Bread!” Hilarious (insert eye-roll emoji). Anyway, I actually like the name and I've stuck with calling it Victory Bread.
Sarah recommends maple syrup – I’ve used it and honey, both work. She recommends coconut oil or ghee but I usually use regular butter, avocado or olive oil. I really like the flavour of it with coconut oil, but I find it restricts the bread’s use to more of a breakfast / toast situation. Lately, I’ve been making Victory Bread and Deliciously Ella’s Superfood Bread into croutons for my Caesar Salad. You do need a flexible silicon loaf pan – let me know if you have success without it, but I tried and didn’t. Its worth it though – you can get them fairly inexpensively on Amazon, and at least 3 people I’ve made this for have immediately gone out and gotten the pan so they could make it at home!
- 1 cup sunflower seeds
- 1/2 cup whole flax seeds
- 1/2 cup almonds
- 1 1/2 cups oats
- 2 Tbsp chia seeds
- 4 Tbsp psyllium husks (3Tbsp if psyllium husk powder)
- 1 tsp salt
- 1 Tbsp maple syrup or honey
- 3 Tbsp olive oil OR melted coconut oil OR butter
- 1 1/2 cups water
- Preheat oven to 350F.
- Combine dry ingredients in a bowl and mix.
- Pour wet ingredients on top & stir well to combine.
- Transfer to flexible silicon loaf pan & let sit for at least 20min (Sarah says at least 2 hours or overnight - the least you can get away with is 20min).
- Put loaf pan in the oven and bake for 20 minutes.
- Open oven, flip pan (with oven mitts), so that bread is directly on rack. Remove loaf pan from oven.
- Bake for another 30-40 minutes, or until bread sounds hollow when tapped with a butter knife.
- Let cool completely before slicing (difficult, but important).
Bread keeps in a sealed container for about 5 days. Freeze individual slices for toasting.