*Kelly's recipe says to bake 60 minutes. I baked mine 50 minutes and it was still a little brown on the outside, so watch it closely during the last minutes of baking time.
I often bake this bread the night before and serve it the following morning for breakfast or brunch. Simply let the loaf cool in the loaf pan for an hour after baking, cover it with foil, and refrigerate overnight. It makes slicing the bread much easier and makes mornings a breeze!
Recipe from Superfoods at Every Meal, shared with permission by Fair Winds Press