This bread is of course another entrant to the healthy category (surprise surprise!) ..... don't worry carbs and fat, I have not forgotten you entirely but this was one recipe that is worth writing about simply because it challenges every thought and perspective on what food should be in so many ways. Firstly, you stop thinking about your daily slice of bread as a carb loaded, high GI food that is best avoided or atleast not made a part of your diet plan. Secondly, the amount of nutrition packed into one slice of this bread will help you compensate for a lot of other nutritional sins that you may commit consciously or not. The bread is nutty, toasty and full of flavor. Its full of everything that is good for you and keeps carb induced energy crashes at bay. Agreed, that calorie wise, you can now eat only half the bread that you could before but the good news is that this bread is twice as satisfying as your usual loaf so the only thing you miss is a number.

My husband guided me to this recipe on the internet by Sarah Britton on her blog My New Roots and she calls it the life changing loaf of bread. I still think that the title is a bit dramatic as in being life changing but it is definitely full of new perspective and challenges a lot of notions ..... a bread without flour ..... is that even possible? And the answer is a resounding yes. By using the most unusual of ingredients ..... psyllium husk. Commonly available in India under the name Sat Isabgol, it is a source of soluble dietary fiber. Psyllium husk is hygroscopic and is used for the treatment of constipation and diarrhoea depending on how it is consumed. As a child, my opportunities to consume this was rare (thankfully!) and I hated each one of them. So when I found out that psyllium husk holds this bread together, it was curiosity more than anything else which made me try out this loaf on top priority.

That said, I'm in love with Sarah's blog. It is brilliant and very helpful for those who are trying to go healthy in everyday life. I have picked up so many interesting ideas that I want to try out. Getting some of the ingredients may be a bit of a challenge in India but the benefits seem worth it. I will share more as I discover and experiment but for now, lets focus on this brilliant bread. Sarah has explained very well in her entry why this bread is so good for you and I don't think I could repeat it even half as well. I will focus on the recipe here which I did change a bit based on the ingredients I had at hand. Try this out, it such an eye and palette opener ..... and it is indeed very good for you.

Ingredients:

100 g sunflower + pumpkin seeds (you can also use sunflower seeds only)

90 g flax seeds

175 g rolled oats

4 tablespoons psyllium husks

2 tsp sea salt

2 tablespoon olive oil

1 tablespoon honey

1 1/2 cups water

Directions: 1. In a flexible, silicon loaf pan or a separate mixing bowl, combine all dry ingredients, stirring well. Whisk honey, 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). Transfer to the silicone pan (if mixing it outside) and smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it. 2. Preheat oven to 350°F / 175°C.

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