{"id":6937,"date":"2013-10-16T05:00:57","date_gmt":"2013-10-16T12:00:57","guid":{"rendered":"http:\/\/sanaeishida.com\/?p=6937"},"modified":"2013-10-16T10:06:49","modified_gmt":"2013-10-16T17:06:49","slug":"the-life-changing-bread-attempt","status":"publish","type":"post","link":"https:\/\/sanaeishida.com\/?p=6937","title":{"rendered":"The Life-Changing Bread?"},"content":{"rendered":"

\"\"<\/a><\/p>\n

I don’t know about you, but when a photo of a hearty-looking bread with the label “Life-Changing Bread” enters my Pinterest feed, I immediately pin it and decide to make it the next day.<\/p>\n

\"\"<\/a><\/p>\n

Lucky for me, when I checked the ingredients I had almost everything in my pantry except the chia seeds, psyllium husks and sunflower seeds. Somehow, without realizing it, I’ve become the kind of person who usually\u00a0does<\/em> have chia and sunflower seeds on hand, but I’d used them up. So I went to my local grocery store for the needed items, and this being Seattle, naturally they carried six different kinds of whole psyllium husks. That’s what they look like up there. And according to the recipe<\/a>, this is the star ingredient due to the multitude of health and digestive benefits contained herein.<\/p>\n

\"\"<\/a><\/p>\n

I got home, noticed with dismay that I had skipped the chia seeds when I got distracted by the dark chocolate covered raisins (not part of the recipe, but I just wanted some), but no worries! I had hemp hearts and figured that would be a fine replacement. You too have hemp hearts lounging around in your cupboards, right? The only other changes I made were to add almonds in place of hazelnuts and to use honey instead of maple syrup, just because I prefer the taste of honey. The recipe couldn’t be easier and I just mixed everything up and though a silicone bread pan is recommended, I don’t have one of those so I just used my ancient pan and let the mixture sit overnight. The raw mixture is what you see above. And this is what it looked like when it came out of the oven:<\/p>\n

\"\"<\/a>Not bad<\/em>, I said to self as I took a nibble of the crumb. It looked like a gigantic granola bar. Side view:<\/p>\n

\"\"<\/a><\/p>\n

So I sliced the loaf up, artfully layered some gouda cheese and avocado, and bit into the bread. I waited for my life to change. I chewed (and chewed and chewed). Then, ugh, a slimy texture emerged. Bad<\/em>, I said to self. Concerned that maybe I hadn’t baked the bread long enough, I threw a slice into the toaster, slathered some butter and tried again. Chew chew chew. Slime.<\/p>\n

\"\"<\/a><\/p>\n

I think I did something wrong. Or maybe the hemp hearts replacement was a misguided move. With enough butter and jam, it’s more than passable I’m sure, and I’ll be testing that out tomorrow morning. Alas, that seems to defeat the point of the bread and my life hasn’t been altered in a noticeably positive way. I still have high hopes that maybe if I follow the recipe to the letter, the bread will live up to its name next time…I will report back when I attempt life-changing loaf #2!<\/p>\n","protected":false},"excerpt":{"rendered":"

I don’t know about you, but when a photo of a hearty-looking bread with the label “Life-Changing Bread” enters my Pinterest feed, I immediately pin it and decide to make it the next day. Lucky for me, when I checked the ingredients I had almost everything in my pantry except the chia seeds, psyllium husks and sunflower seeds. Somehow, without realizing it, I’ve become the kind of person who usually\u00a0does have chia and sunflower seeds on hand, but I’d used them up. So I went to my local grocery store for the needed items, and this being Seattle, naturally they carried six different kinds of whole psyllium husks. That’s what they look like up there. And according to the recipe, this is the star ingredient due to the multitude of health and digestive benefits contained herein. I got home, noticed with dismay that I had skipped the chia seeds when I got distracted by the dark chocolate covered raisins (not part of the recipe, but I just wanted some), but no worries! I had hemp hearts and figured that would be a fine replacement. You too have hemp hearts lounging around in your cupboards, right? The only other changes I made were to add almonds in place of hazelnuts and to use honey instead of maple syrup, just because I prefer the taste of honey. The recipe couldn’t be easier and I just mixed everything up and though a silicone bread pan is recommended, I don’t have one of those so I just used my ancient pan and let the mixture sit overnight. The raw mixture is what you see above. And this is what it looked like when it came out of the oven: Not bad, I said to self as I took a nibble of the crumb. It looked like a gigantic granola bar. Side view: So I sliced the loaf up, artfully layered some gouda cheese and avocado, and bit into the bread. I waited for my life to change. I chewed (and chewed and chewed). Then, ugh, a slimy texture emerged. Bad, I said to self. Concerned that maybe I hadn’t baked the bread long enough, I threw a slice into the toaster, slathered some butter and tried again. Chew chew chew. Slime. I think I did something wrong. Or maybe the hemp hearts replacement was a misguided move. With enough butter and jam, it’s more than passable I’m sure, and I’ll be testing that out tomorrow morning. Alas, that seems to defeat the point of the bread and my life hasn’t been altered in a noticeably positive way. I still have high hopes that maybe if I follow the recipe to the letter, the bread will live up to its name next time…I will report back when I attempt life-changing loaf #2!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[18],"tags":[],"class_list":{"0":"post-6937","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-cooking","7":"entry","8":"has-post-thumbnail"},"_links":{"self":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts\/6937","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6937"}],"version-history":[{"count":14,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts\/6937\/revisions"}],"predecessor-version":[{"id":6957,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=\/wp\/v2\/posts\/6937\/revisions\/6957"}],"wp:attachment":[{"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6937"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6937"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanaeishida.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6937"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}