The Life-Changing Loaf of Bread

bread

It took me a long time to settle on the title for this post. Why? Because it’s quite a statement to suggest that a humble loaf of bread will change your life.
I am willing to be so bold.

bread4

When I began eating healthier, bread was definitely on my hit list. Not because bread is inherently “bad” (in my books nothing is that black and white), but that I knew when I was basing three meals a day around a loaf of crusty, white French loaf, something had to give. I realized that if I replaced a few slices of bread a day, I could make room for things like greens, fresh fruits, legumes, and that I would be getting more nutrients from the same amount of calories. Light bulb moment.

Now, that isn’t to say that my love affair with bread ended there. Oh no. When I moved to Denmark four years ago I fell head-over-heels for bread all over again, except this time, it wasn’t light and fluffy – it was kind of like the weather – dark, deep, and intense. The Danes are excellent bread makers, especially when it comes to sourdoughs and of course, rye. Bread here is hearty, filling, and a single slice is almost like a meal in itself. I love going to the bakery on Saturday morning and getting a loaf of rye that has naturally risen for days, been baked for 24 hours, and looks and feels like a brick.

People often ask me why I don’t bake my own bread, and the answer is simple: the Danes just do it better. And I like the ritual of walking down the canal to the bakery (rye bread is one of the few things I actually purchase “ready-made”). This way I appreciate bread on a whole other level and it becomes special. I savour every slice instead of making it every meal.

bread3

It wasn’t until I went for lunch at a friend’s place a couple weeks ago that my life changed. When I walked into her apartment I could smell it. Something malty and definitely baked, toasty, nutty…when I rounded the corner to her kitchen, there it was. A very beautiful loaf of bread, pretty as a picture, studded with sunflower seeds, chia and almonds, golden around the corners and begging me to slice into it.
She served it with a number of spreads; pesto, lentil hummus, some veggie pate. It magically seemed to compliment everything I slathered across its speckled flesh. Moist, dense, chewy. Hints of sea salt here and there, nestled between the oats, around the corner from a golden flax seed. So beautiful and more than tasty, this was a revelation. “Please tell me this is good for me!” I begged her.
She smiled.

Friendly Fiber: Psyllium Seed Husks
You’re probably asking yourself how the heck this bread holds itself together without any flour. Nice observation, and the answer is psyllium seed husks.

Psyllium seed husks are one of nature’s most absorbent fibers, able to suck up over ten times their weight in water. For this reason, you’ll often find psyllium in over-the-counter laxatives, stool-bulking agents and colon cleansing kits; basically anything having to do with poo. I just came back from running a detox course in Lisbon where I got all the participants in-the-know about this amazing little supplement that also helps to reduce cholesterol levels, aid digestion and weight loss, and alleviate diarrhea and constipation.

Psyllium seed husks contain both soluble and insoluble fiber. The soluble fiber dissolves in water and soothes the digestive tract with its mucilaginous properties, while the insoluble fiber acts like a broom to sweep the colon free of toxins. Taken during a detox, juice cleanse, or fast, psyllium can greatly improve the body’s ability to eliminate impurities. But the good news is, you can take it anytime – many people find that a daily dose of a teaspoon or two in a glass of water really helps them get their bowels moving, (or slow them down if necessary).*

But what does this have to do with bread? Well, the idea here is to use psyllium to bind all these lovely ingredients together without resorting to flour. There have been some low-carb bread recipes floating around the ‘net as of late that take advantage of psyllium and I think it’s a great idea. Eat delicious bread, have good poops. I’m in!

Psyllium is available at health food stores and most pharmacies. It comes in two forms, the raw husks themselves, and powdered, which are just the husks that have been pulverized. It is easier to take the powdered form as it dissolves easier in water, but that is not important in the case of this bread – either type work just fine. 

bread5

Now, allow me to explain the title. I know you’re just burning for me to back this up with a few good reasons, so here we go.

First of all, when I make bread, there are bowls, spoons, measuring cups and flour everywhere. There is always a mess to clean up, and my biggest pet peeve is trying to get the very last bit of dough unstuck from the mixing bowl. Serenity now.
The only thing this bread leaves you with is a used spoon and a measuring cup. Everything that you mix, you do so right in the loaf pan. Genius.

Secondly, bread almost always requires some kneading, then some waiting, and then perhaps more kneading. Maybe more waiting? I’m confused already.
This bread, on the other hand, is kind of brainless. Dump all the ingredients into the loaf pan, stir, and let it sit for a couple hours. Or overnight. Or all day. Or however long or short you find convenient. Whatevs. You rule the bread, not the other way around.

Third. Bread recipes are specific. Use this kind of flour, and that kind of yeast…
What if I told you that if you don’t have hazelnut, you could use almonds? If you don’t like oats, you could use rolled spelt. Out of maple syrup? Use honey! See where I am going with this? The only thing I will emphasize is to replace the ingredients in the same proportion and with a similar ingredient for the best results. The rest if your call.

Fourth, breads require a rising agent, whether that is a sourdough starter (this takes days to make) or commercial yeast (which should really be avoided if possible). This bread doesn’t. Great.

Fifth reason, your typical loaf of bread is not really that healthy. It uses flour, which has often been stripped of much of its fiber, bran, essential fats, and unless milled mere hours before baking has lost most of its nutrients through oxidation. It is high in carbohydrates (often refined ones at that) and low in protein and healthy fats. It is high in gluten, something many of us are trying to eat less of. And sometimes bread has kooky ingredients like corn syrup and food colouring. Seriously. Read those labels.

The Life-Changing Loaf uses whole grains, nuts, and seeds. It is high in protein. It is incredibly high in fiber. It is gluten-free and vegan. Everything gets soaked for optimal nutrition and digestion. I will go so far as to say that this bread is good for you.

Sixth, this bread makes the best toast. Ever.

bread2


I realize that few pleasures in life will ever be able to compete with tearing open a fresh baguette, or slicing into a thick-crusted country levain, and I am not suggesting that those pleasures be forgotten. On the contrary, let’s let those things be what they are and enjoy them from time to time. And for now, and hopefully the better part of your bread-munching days, I offer my latest and greatest pleasure to you; a loaf with no down-side, a bread with personality, a triumphant flag raised high exclaiming that deliciousness and health are not exclusive.

This bread changed my life. Will it change yours too?

Q & A:
To answer the number of questions about substitutions coming into the comments section, I will answer some here. Please be advised that I cannot guarantee any results beyond the recipe above. To help out, if you do make a successful substitution, let me know in the comments! Thanks!

1. There is no substitute for the psyllium husks. Whenever I write an entire article about a specific ingredient, it is because THAT is the point of the recipe, as it highlights one way you can use it. For those of you who can’t find psyllium, buy it online. It’s cheap.
2. For nut substitutions, the bulk of this bread is nuts and seeds so you’ll have to skip the recipe. If it is JUST a nut allergy and seeds are okay, replace the nuts with seeds.
3. You can use ground flax seeds instead of whole, but you’re going to need a lot more water as the ground flax seed is highly absorbent.
4. Substituting the oats with quinoa flakes may work, but again, they absorb a lot more water than oats do. Add more water accordingly.
5. Oats are inherently gluten-free, but if you have a sensitivity to gluten, make sure to purchase certified gluten-free oats.
6. For sugar-free or low-sugar diets, use a pinch stevia to replace the maple syrup.
7. A flexible, silicon loaf pan is best because you can test to see if the dough is holding together, and it’s easy to remove the loaf from the pan, BUT, a regular pan should be fine.
8. This bread is not raw. I haven’t tried drying it out. If you want to make it raw I suggest *trying* to slice it before you bake it and dehydrating the slices individually.

 

* if you are interested in taking a dietary psyllium supplement, please read the instructions carefully. Do not give psyllium to young children, as it can be a choking hazard.

1,557 comments

  1. Pingback: Ein Brot der ganz anderen Art | Strickpraxis
  2. Steph

    Thanks for this great recipe. Tried the bread today. Even though I failed (did not add enough water) I will definitely make it again. And even my boyfriend liked it!

  3. Jen

    I’m currently in Denmark, having just discovered Rugbrød, desperately wondering how I can make this at home. After scouring the web, I remembered this recipe. As I typed in your name, I willed it to be modeled after the delicious bread. I can’t wait to make this and be reminded of my visit to your wonderful city.

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  9. Kristin

    Can’t wait to make this loaf!! I was curious if you soaked all the nuts, seeds and oats beforehand. :)

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  14. Swati

    I always wanted to bake a perfect loaf for me but never tried due to lack in baking experience…this wholesome bread makes me tempted to try now…thanks for this simple and easy recipe…

    Swati

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  19. taylor

    I like this vegan bread recipe, but because of the concentrated fiber we need to have it with an enormous amount of water. Surprisingly, this bread is reminiscent of the Danish nut bread that was created by chef Thomas Andersen, the difference being that you have swapped out the eggs for the chia and psyllium husks. When he created his recipe a while ago, it was a rave. Other than that, both are very similar. I would think for anyone who eats eggs or follow a paleo diet, both are suitable.

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  21. bonnie

    i live in trinidad do not have psyllium in our country what can replace this i am interested in trying this bread

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    • sharon

      I use 1/2 pumpkin and 1/2 sunflower, so using all pumpkin will be fine. Each time I make it I experiment with different seeds and nuts, as long as the proportions stay the same

  27. Lee

    I made this recipe today and it is delicious, moist and so easy to make. Someone had put this recipe on facebook last week and was saying how great it was. My partner who is very fussy gave it 9/10. Thank you so much for this amazing formula.

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    • Danielle

      just wondering if you just added the fruit as extra or substituted the fruit with something else, like nuts? thanks….such a good idea to use fruit!

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  36. Laura

    Hi Sarah,
    This looks fabulous. One question…I have celiac disease, and even gluten-free oats trigger the autoimmune response (the protein in oats is similar to gliadin so it affects some celiacs…I’m one of those unlucky ones). Can you think of a substitute that might work in this recipe? Wanting to purchase your book, but hoping to find a replacement for the oats in the recipes first. Thank you.

    • Pia-Marie

      Have you tried oat bran instead of rolled oats? I bake my low carb bread with oat bran. There should be very few gluten in there … or try quinoa. That should work. Maybe crack it a little.

    • Gillian

      Hi! I also have coeliac disease and cannot eat oats, so I tried it with the same quantity of brown rice flakes and it worked really well. Good luck :)

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  40. Margareta

    Hi Sarah,
    just baked this loaf this morning for the first time EVER and I AM LOVING IT. As you said super easy to make and tasted incredible… I used only one cup of oats and added half a cup of millet… since I love millet in bread. It is wonderful… I am just having a slice with avo and radish…nomnomnomnom

  41. Carissa

    Hi Sarah, I have been hearing about this bread for so long now and I think it is time it got a run in the kitchen. I have issues with flaxseeds, they react badly in my gut making me feel really sick for a few hours after. Do you have a recommendation for what I can replace them with?

    • Jessica

      I left out the flax because I couldn’t find it in my cupboards (despite having bought it especially for this recipe only last week!) and the bread turned out fine (more than fine – delicious!) without the flax. I added a few more hazelnuts to make up for it. So I’d say flax is not necessary, and you can just add a little extra of the other ingredients instead.

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  44. Jo Perez

    I love this bread! Have been making them every time I finish them (almost weekly) and have since then shy away from the staple bread in our house, brioche, which is not very healthy! I’ve just finished making them tonight but made some variations. I milled a cup of oats and added half a cup of spelt flour. I’ll bake it tomorrow and I hope it turns out well! I’m waiting for the cookbook this Thursday!! Thanks a lot Sarah

  45. Faith

    I have made this amazing bread almost every week! Your cookbook is on its way to me! Pre ordered it in sept 2014

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  47. IloveCookingPL

    I try not to eat too much in the way of bread but have been craving something to dunk in my soup and to bulk out my salad at lunch time, this seems like the perfect nutritious, whole foods solution. Thanks for sharing!

  48. Kelli

    I LOVE this bread! I make it often and slice it before throwing it in the freezer. Then when I want a couple slices, I toast them up and top them with home made hummus, cucumber, tomato and sprouts for a quick lunch. Yummy! As a side note, I am avoiding oil in my diet, so I add applesauce instead of the oil and it is perfect. Thank you for such a wonderful recipe!!

    • Brittany

      Hi lovely, I see that you bake this often so I was wondering if you could help me out a little. I have baked this a few times and each time it either crumbles or the bottom sticks to the pan… Is there something special that you have done to make it look like Sarah’s? I have stirred it all in really well, use a tin because I don’t cook with silicone, or left it for about four hours before cooking.
      Would love it if you had even one tip for me.
      Kindest,
      B.

      • Michele

        If using a metal pan, you might try mixing the “dough” in a mixing bowl, then dumping it into the pan whose bottom you have lined with a piece of wax paper or parchment paper cut to the size of the bottom of the pan. Then at least it would be easy to unmold, but would not help with the crumbling issue. Maybe you need a little more moisture (water) in the dough to keep it softer and easier to slice.

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  51. Cathy Hawkins

    Hello Sarah.
    I would like to thank you for this recipe. I have been making this for over a 3 weeks now and just loving it. I eat it all day long and it’s very filling to me.
    Again, thank you!

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  56. helen kurth

    hello!
    the bread Looks great!!
    i have a question about the chia seeds – do you soak them before use? or add them straight from the packet.
    the packet i have says to soak???

    • Julia Wharton

      If you were to soak the chia seeds that would become like a pudding and make the dough unmanageable. Dry is the way for bread. Chia soaked does make a fabulous thick drink that you can gulp straight from the jar or add some juice or add it to a smoothie…I fill a quart jar with water then add 4 TBSP of chia seeds, seal the lid and shake shake shake. Then put in the fridge overnight. In the morning you’ll have your chia drink! It’s super hydrating and very nutritious.

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  59. Juju

    I am in love with this bread. Thank you for sharing. I made my first loaf with pumpkin seeds instead of sunflower and added rosemary. It was amazing topped with tomato and basil. I have a loaf resting to which I added a dash of vanilla, cinnamon, some cacao nibs and shredded coconut. Can’t wait to try it.

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  67. monica

    I loved this bread.
    I made it this week, and it is delicious and healthy.
    Instead of Marple I used Sugar Cane Syrup,
    Instead of hazelnuts I used Brazilian Nuts
    Instead of Coconut Oil, I used Extra Virgin Olive Oil

    Thank you so much for sharing this recipe!

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    • Kathy

      I cannot tell you how many times I have made this bread. It’s so delicious and really has been life-changing. I don’t eat oats, so substitute with quinoa flakes and it’s perfect every time. I don’t add the maple syrup and it’s great without. It’s really filling and I feel nourished afterwards. Thank you so much for creating this amazing bread!

      • Belinda

        Kathy, do you add more water when you use quinoa flakes or just follow the recipe as written ?

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  72. Megan

    I am so obsessed with this bread. I have it every morning with mashed up avocado and sriracha on top. I haven’t had any other bread since.

    THANK YOU!

    • Donna

      I love this bread! I’ve added 1/4 cup of coconut flour, with an additional 1/4 cup of water. This helps hold the read together better and tastes great!

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  79. Lyn

    I LOVE this bread. It was prepared for me in Tasmania on two occasions…
    Just wanted to say that too much of a good thing can have side effects though…
    The first time I ate this bread it was after a very vigorous 8km uphill walk and I was FAMISHED! The bread was delicious so I just kept on eating… in all about 5 slices, which was the equivalent of the number of times I had to go to the loo next morning, with terrible tummy aches.
    But all the same, it didn’t put me off eating it again… and I still loved it!

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  88. moncheechee

    I LOVE THIS BREAD!!!! I have tummy issues but I’ve been scared to try things like Psyllium because I have a lap band and I’m scared I could choke. This “bread” is perfect and has helped my health in so many ways. The recipe has now become a base for so many variations. I’ve added dried fruit, both savory and sweet spices, baking chips, and many different variations of nuts. My favorite is simply adding cinnamon and 2 tablespoons of brown sugar, then crumbling onto a baking sheet. I let it dry overnight and then bake to make my own granola to sprinkle on yogurt or eat as an afternoon snack. Thanks again! There is always a batch of bread or granola on my countertop!

  89. Laurie

    Do you have the nutrient contents of this amazing recipe? I make it all the time and love it but would like to know the official count of calories, fiber, protein, carbs, etc? If you’ve done the analysis, please share. Thanks!

    • Thez

      Hello! Based on what came up on myfitnesspal when I had this for breakfast, it comes up with the following…
      Per slice (based on 16 slices per loaf):
      Calories – 156
      Fat – 12g
      Carbohydrates- 7g
      Fibre – 3g
      Sugars – 1g
      Protein – 5g
      Hope this is of some use! :-)

  90. Margaret Fort

    Love, Love, Love this bread, I had some Lupin flakes and Lupin flour so added, turned out great, of course added more water. as it was bigger i cooked for 1 hour 15, not crumbly cuts perfect. In my opinion, forget all other bread recipes (cakes if you want to be precise) this will be my staple bread.

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  100. Emma

    I am so excited about this bread! My sister-in-law sent it to me a while back and I fiiiinalllyyy made it last night and my bf and I absolutely loved it. He is from Sweden and bread is a staple there, but he does not tolerate it at all. I added hemp and pumpkin seeds for an extra punch of protein. Thanks so much for this super inventive recipe!

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  104. Nancy

    We love this recipe and I decided to experiment with it a bit this week. I doubled the maple syrup (to 2 T), and added raisins, unsweetened coconut, and cinnamon. Double yum!

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  112. A

    Hey Sarah
    I’ve baked this bread for the first time yesterday. The taste is wonderful and the idea of it being healthy even better.
    Now i have some problems cutting the bread. It just crumbles and i’m unable to make proper slices. Is this due to the amount of Psyllium or water? or maybe i didn’t whisk it enough? not sure… I have to say i didn’t really have a firm dough when everything was mixed. Parts were still separated.
    Would love help on this! Just trying to get it right would be nice.
    Thanks

    • Katy

      No need to whisk. All ingredients as recipe suggests just mixed together in the loaf tin and leave for a couple of hours. When doing the second part of the baking I just put back in the oven switch it off and leave it over night. I have been making this for over a year now and its the best thing I have ever done! Occasionally I haven’t made it and I know all about it soon enough! Just out from surgery where my inside “switched off” for several days. Soon as I got some of this made and inside me my body was right back on track. Thank you so much for sharing this. X

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  116. Joyce

    Hi Sarah,
    Just baked a loaf this morning after letting it rest overnight. When I uncovered the dough it had a faint alcohol smell and after baking it’s still there but less so. Is this ok or should I chuck the bread? All the ingredients were bought fresh yesterday. I mixed the batter around 3pm and then baked it around 9 this morning. Could I have rested it too long? Thanks for all your help. Joyce

  117. Bryony

    Just made this bread, left it to sit for 24hours (as that was my only option during the week!). Worked really well, a sliceable loaf and I’ve shared half with a coeliac friend. Next time I’ll add ground salt rather than guessing how many twists of the grinder equal a tsp!
    Thanks so much for this… Now off to make some crackers :-)

  118. Thivi

    If I use ground flaxseed how much additional water should I use? I’ve read varying articles on ground versus whole flax seed, will the whole flax seed be digestable?

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  125. Ms. Warchene Saunders

    This bread is the bomb!!!! I LOVE IT! I LOVE IT! Thank you for such a lovely and wonderful bread. I may leave all store bread for every and stick with The Bread That has the potential to Change my Life! Thank you!

    • d56854

      Alternative binding agents that you could try are ground chia seeds or ground flax seeds (although the latter will impart a stronger flavour). If you do use any of these, I suggest you omit the whole seeds from the recipe to avoid overkill! You may also have to play with the quantities a little, but I think a 1:1 substitution will be pretty close to what you need to bind the ingredients together. I would also recommend that you leave the “dough” to sit overnight to give the best chance of it all coming together. Good luck!

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  129. heidi

    I made it and as soon as someone got the last bite I was asked to make it again. While everyone was busy chomping on the second loaf a couple of days later, I was told how great it is that our family will no longer EVER buy bread! So, yes, this loaf is LOVED.
    Here are some, possibly helpful, details. I used a 9×5 nonstick pan. The loaf does NOT stick, no need to oil the pan or anything. I stirred the dry in a big bowl while I shook the wet in a container with a lid. I combined the two and then put them in the pan. They were better incorporated this way. Patted the loaf down and cover with wrap and let it sit overnight. (First loaf sat hours, not overnight, and wasn’t as good.) Our choices were chopped walnuts, freshly ground flax meal (1/4 cup), maple syrup, coconut oil, and husk powder. We added 1/4 cup unsweet shredded coconut as well, just because. Dough needed a touch more water, but not much.
    Baked 1st 20 minutes on lower rack and remaining on middle rack. Cooling completely is necessary but challenging (everyone wants to dig in!) It’s amazing served as toasted slices smothered in Irish butter, or avocado with salt and pepper.
    You have changed our family’s life!

    • happy

      I’m a knucklehead. I mixed up everything EXCEPT the psyllium husk (I’ve got powdered). Did the first 20 minutes of baking, realized my error. Dumped everything back in bowl and add psyllium husk, let it sit a few minutes then tried again but the bread isn’t holding together. Should I add more psyllium? Add some water? Let it sit longer? Can it be saved?

      Also, how come you have to take the loaf out of the pan and flip it upside down? Just wondering.

  130. Misha

    Hi! I am making this delicious-looking loaf right now, and wondered if you are supposed to cover it or not as you let it sit? Thank you!

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  137. Nadine

    Hi, I made this bread last night. It was super easy. I toasted a piece this morning and I love it. I think it would be really good with avocado so I will have that later. Thanks for this recipe, I will definitely make it again…..many times !

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  139. Amanda Lewis

    Oh my God! Your loaf bread is amazing!
    I follow your instruction and it turns out perfectly nutritious and yummy. And one more thing it helps me on my diet. Thank you so much. Your loaf bread really changes the world. :)

    • Doris Dorner

      Liebe Sarah, ich finde dein Rezept genial und ich kann bestätigen, dass es wirklich die Verdauung fördert und ausserdem sehr gut schmeckt. Kompliment an dich!
      Lg aus Österreich

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  153. Uta

    Has anyone tried blending or food processing the ingredients first??? We tried the recipe this morning, and adults found it AMAZING. My 6 year old son, however, commented that it is too seedy and grainy. I wondered how it would turn out with a floury texture??? :)

    • Chrys Marco

      I was wondering the same thing as Uta concerning the ingredients being processed. A family member has
      great difficulty with digestion of solid matter due to stomach lining issues. Everything needs pureeing or
      processing to the finest point. This bread sounds too wonderful to pass up.

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  155. Brittany

    Oh my gosh! I made this bread just today. Literally the most amazing loaf I’ve ever had! Being a 14 year old health freak leaves me with high standards for bread. I love that it’s low carb and SO filling!! I ate the first slice from the oven with avocado, and I was literally in heaven. Thank you so much!!!

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  163. Savannah F.

    I love this bread but am having trouble getting it to cook all the way through. The first time I baked it in a 9×5 pan and had no problems, but the bread too short for it length (the slices would break in half easily and it was difficult to spread jam). The remaining times I baked it in an 8.5×4.5 pan, but no matter how long I bake it, it’s a little wet in the middle. Any suggestions?

    • Sally

      Hi Savannah, I’ve made this bread successfully many times. Perhaps it was the time you let it stand before baking? I usually leave it overnight, perhaps that’s part of the success and I have used coconut oil with a silicone pan, removing it from pan and flipping it for more cooking as Sarah suggested. Hope you’re encouraged to try again, as it’s such a fab recipe and freezes well too.

  164. Artisan Enthusiast

    I stumbled across this blog and recipe during some Google searching and felt compelled to make some comments which may or may not be well received. My intention is not to disparage or be grumpy or be negative, just to try to open your thinking a little and put straight some of the “lesser informed” points that you made. Understand that I love and fully support all attempts at healthy eating and lifestyles so what you have done is great, but . . . and here goes . . . . !

    This is not bread !

    There I said it.

    What this is, is nothing more than a seed cake. A collection of good, healthy nuts and seeds bound in some kind of medium (here psyllium and water). To justify this you then make a number of statements about it and bread in general, some of which I need to address.

    1) “when I make bread, there are bowls, spoons, measuring cups and flour everywhere. There is always a mess to clean up”
    Then you are doing it wrong and are making bread in a dinosaur age. Get yourself uptodate with great modern healthy bread making techniques. I can make a great loaf with 1 bowl, 1 jug and a measureing scale. No fuss, no mess, really simple.

    2) “bread almost always requires some kneading, then some waiting, and then perhaps more kneading”
    Aside from the fact that some breads don’t require any kneading at all, there are modern techniques that make kneading an absolute doddle. I knead in a bowl and do just 10 seconds of it, let the dough rest 10 mins and repeat that 4 times. So just 40 SECONDS of gentle kneading over a 40min period during which I can relax, drink a cuppa, read a newspaper completely serenely. All done in that one bowl.

    3) “breads require a rising agent, whether that is a sourdough starter (this takes days to make) or commercial yeast (which should really be avoided if possible).”

    The “leavening” agent is there to develop good crumb structure via production of CO2 and also to promote good flavour. A SD starter is ridiculously easy to make and whilst it’s initial creation takes 4-5 days, once done it can be kept indefinitely with a tiny bit of regular feeding. Citing this as some kind of negative and reason not to use it is like saying “I can’t be bothered to water my growing vegetables so lets not use vegetables at all”. Just plain silly. Additionally there are bio-yeasts available if you don’t like “commercial yeast” as you put it.

    4) “your typical loaf of bread is not really that healthy. It uses flour, which has often been stripped of much of its fiber, bran, essential fats, and unless milled mere hours before baking has lost most of its nutrients through oxidation”

    Again a rather silly, out-dated and mis-informed statement. No-one will argue that crappy supermarket bread is terribly bad for you and laden with poor ingredients. Pitching your “life bread” against supermarket bread is like trying to say how great a Ferrarri is by comparing it to a Reliant Robin ! The truth is there are tons of great sports cars out there up with a Ferrarri and by the same token there are lots of great nutritious healthy breads to be had that are a world away from supermarket fare.
    Great bread needs only 4 things, flour, salt, yeast and water. It CAN be really nutritiuos, really healthy, really tasty, wholsome and satisfying . . . . .IF you can be bothered to understand how to make it.

    Milling your own fresh flour is ridiculously easy and allows for 2 great advantages. Firstly a MASSIVE saving on the price of buying flours in small quantities. A huge 25kg sack of say Wheat grains costs just £18, a sack of Spelt maybe £30 and so on. Grains will store indefinitely in airtight and vaccuum sealed bags and so are a great long term food solution.
    Secondly, grains can be sprouted, and the modern bread making world is now milling sprouted grains to make sprouted flours. The grains having been sprouted are absolutely jam packed with nutrition and goodness, just like sprouting mung beans or alfalfa. I sprout my own grains at home. It’s yet another simple and easy process.

    What do I conclude from your article here?

    1) Your “Seed Cake” is obviously wholesome and nutritiuos due to it’s ingredients but it isn’t bread and you could just as easily sprinkle all the dry ingredients inc psyllium in a bowl to eat as muesli. You could also just nibble seeds and nuts from a bag !

    2) Your perception and knowledge of making bread is probably about 5-10yrs out of date and lacks experience of modern domestic bread making techniques and methods. Ideas that bread making involves long periods of heavy hard-work kneading are just pre-historic now. Notions that “normal” bread (i.e. made with flour, salt, yeast/starter and water) are not good for you, or have poor nutritional value are simply untrue.
    Making your own breads is a good thing to do, it’s easy, no-fuss, healthy, satisying and wholesome. It requires very minimal equipment (a bowl, a jug, a scale). Learning to make good bread and milling your own flour removes your dependency on shops and puts you in control of what goes in your bread. If/when a national disaster occurs and the shops run dry, you’ll be able to keep making great breads for many months whilst everyone else goes into panic mode.

    Take time out to understand simple 10 second kneading techniques, sprouted grains, sprouted flour, the reasons and health advantages of long dough fermenting and why so called “gluten intolerance” is often not actually about gluten itself, but about the way commercial bread is fast-tracked and mixed with additives.

    Best of luck

    • Artisan Baker

      Thank you. Thank you. Thank you. The idea of the “bread” (which it is not, but I understand that to you Americans, everything that goes into a long square pan is considered a ‘bread’) is quite nice, but the description left me feeling that real, honest bread (a.k.a. sourdough based or similar) is something sick and the people who make it are complete idiots. If you insist on raising your bread quickly by putting too much yeast in it, yes, we can discuss digestion problems, but if you produce bread that has been tamed during the course of several days, you’re quite mistaken.
      Dear author of this blog, please change the description of your ‘bread’ to something serious. Real artisan bread is NOT unhealthy at all, but with your post being very dogmatic and missionary, you make it look like millions of people are have been trodden an evil path for the past centuries. Thank you.

      • Rosanne

        Have had recent very good luck with lazywoman’s sourdough, Artisan in 5 style.
        substitute 1 and 1/2 cups starter and subtract 3/4 cup flour and 3/4 cup water from basic recipe. Doubling and rising times are longer – depending on temperature of room, in winter can be much much longer. But the bread is delish and healthy healthy healthy and does not take a lot of effort, once your sourdough starter is settled and active.
        Just made a batch with part bread flour and part white whole wheat King Arthur flour. Will let you know how that turns out.

      • Artisan Enthusiast

        It’s good to see someone else sees all the glaring discrepancies in this article. I have nothing against the creation of a “seed cake” or for that matter just muching on a bag of seeds or simply putting all those same ingredients (minus the psyllium) in a bowl as muesli. However to exonerate this “creation” as a loaf of bread is utter utter nonsense and to try to justify that position by trying to “put down” bread as something difficult to make, or unhealthy to eat is at best awfully naive and at worst, horribly ignorant.

        Simple, long fermented bread is nutrious, healthy and tasty. Flour, salt, yeast and water. Nothing else needed. No additives, chemicals, enhancers or improvers. Just 4 simple ingredients which can create an endless variety of super tasting, healthy breads. Of course if one’s experience of bread is limited to store bought monstrosities and if one hasn’t educated oneself as to what long fermented breads are all about, then perhaps it is understandable that incorrect and misleading statements ensue. It’s so sad that a significant % of people out there believe themselves to have allergies to gluten or bread products when in fact their allergies are due to all the chemicals in the poor bread they are buying and from the methods used to create it. Many of them could be eating great, tasty, nutritious breads if only they took time out to educate themselves about bread making. They could be making their own breads simply and easily with all the satisfaction that brings to the soul, not to mention all the cost saving !

        Good food and nutrition is about education. Take nothing for granted, read, learn, experiment and take control of your food. DO enjoy your seed cake or bag of seeds or muesli (however you want to eat those ingredients), but DON’T for a second consider it as “bread” and don’t think that simple bread is in any way difficult to make or unhealthy to eat. Bread is, and always will be, the staff of life !

    • Paige

      Why do you care if it called bread or seed cake. What does it matter if you use the seed cake as bread? Although you start you very winded comment by saying “My intention is not to disparage or be grumpy or be negative” that is exactly what you are doing. This sentence as a prelude to your nit picking does not change that. Your comments seem self congratulatory. As if reading this article gave you the perfect segue you have been waiting for to let everyone know just how much you know about bread. Honestly your information on how to make bread seemed tiresome at best. It did not inspire me to make bread it only inspired me to reply to your comment. As far as the “staff of life” I think you may be reaching.

      • Artisan Enthisiast

        Hi Paige

        Let me see if I can answer your points.

        “Why do you care if it called bread or seed cake”

        I guess because one of the key problems with researching healthy foods is having consistency of terminology. If science tells us that drinking Tea is a good thing then we need to understand what is meant by Tea. If someone creates some brown coloured solution that is not actually made from tea leaves and calls it Tea then that’s a problem. So same goes with bread. A bunch of nuts and seeds bound together by psyllium husk, is not bread. The “loaf” has a rectangular shape and you can cut slices of it, but it is no more bread than a mars bar is butter.

        You go on to call my comments “nit picking” which to be honest is pretty darn silly. The author makes 5 long statements in explanation of her reasoning. She opens with the statement “I know you’re just burning for me to back this up with a few good reasons, so here we go.” and then sadly proceeds to make some completely incorrect statements and displays a significant lack of knowledge and understanding of bread, bread making, and bread science.

        She states that for her, bread making is a messy business. Yet, it need not be. It is lack of knowledge and practical understanding that results in her messy experience.

        She states that “bread almost always requires some kneading, then some waiting, and then perhaps more kneading. Maybe more waiting? I’m confused already.”

        This is simply untrue. Bread does not always require kneading. Yes, it requires some waiting depending on the type of bread and that is down to Nature. Healthy food requires that you allow Nature to do its thing. Healthy bread requires that you let Nature act upon the dough.

        She says “Bread recipes are specific. Use this kind of flour, and that kind of yeast…
        What if I told you that if you don’t have hazelnut, you could use almonds? If you don’t like oats, you could use rolled spelt. Out of maple syrup? Use honey!”

        Utter nonsense. Bread recipes are versatile. If you have no wheat flour, use spelt, or rye, or kamut or quinoa. What if I said you could use semolina, or ground oats etc. These are uninformed statements made by someone with no understanding of real bread making. I am simply correcting those statements.

        She continues:
        “breads require a rising agent, whether that is a sourdough starter (this takes days to make) or commercial yeast (which should really be avoided if possible). This bread doesn’t. Great.”

        Again not true. You can make a variety of breads without raising agents. Our ancestors did it for 1000s of years before us (unleavened bread). A sourdough starter is simple to make and to maintain and is very healthy. Yeast waters can also be used made from nothing but water and fruit skins. Totally natural, very healthy, very easy to do. As I said, author is lacking in knowledge and understanding of bread and bread making.

        And finally she sums up with “your typical loaf of bread is not really that healthy.”
        This statement I could agree with if she were to clarify that she is talking about typical commercial store bought bread. Those loaves really are bad, unhealthy and best avoided. But “real” bread, made with good flour, prepared according to Nature’s ways, with long fermenting is very healthy. Many of those who are bamboozled into thinking they are gluten intolerant are in fact not. That’s the result of pseudo-terminology, mis-information and bunkum. A great many such people can in fact eat real breads made with high gluten flours so long as they are made correctly with long fermentation times. Commercial bread is not made that way of course.

        I’m sorry you are not inspired to bake your own bread. That’s your choice. Believe what you will. But I assure you there is a fantastic world out there of real bread making with a plethora of methods, bread types, shapes, ingredients and processes. Fun, often simple, hugely satisfying and above all healthy and nutritious. I applaud author for designed her seed cake. It is what it is. Just a shame she went off on tangent about bread matters which she clearly needs to gain more understanding of.

      • Kaela

        Who the hell cares what you think about this bread ‘artisan enthusiast’. More like ‘jackass enthusiast’. You must be a frigging BLAST at parties.

    • Alison

      Wow ‘Artisan Enthisiast’… you are probably the most egocentric, narcissistic and the crudest person I have ever come across on the internet. Why don’t you just mind your own business? So you like your bread – that’s great. There is no need to be so utterly disrespectful to someone who has put a great amount of time and effort into making this recipe for everyone else to enjoy, bread or not. It was obviously made for people who would like to be creative and try something different than your typical bread. Who cares that she just happened to call it bread. Get over it! And yes, perhaps she didn’t do as much research on traditional bread than she ought, but that gives you no reason to give her some massive lecture, like you are so much more superior than her.

      Your lack of manners and respect disgusts me. I completely agree with Paige, in that you have completely contradicted yourself when you said, “My intention is not to disparage or be grumpy or be negative.” You are obviously not aware of the smug, cynical and plain cockiness of your tone. Imagine putting all this time and effort into creating a recipe of your own, only to have it chastised for the whole of the internet to see. Have some empathy and common courtesy.

      And no, you may not answer any of my points.

      • Lola

        glad you said this right to Artisan. i don’t have to reiterate. Artisan may be some kind of expert on bread making (although I see a few points I could also argue with, but won’t), but the condescending and bitchy attitude is definately not called for.

      • Artisan Enthusiast

        “and no, you may not answer any of my points”

        Hi Alison. I’m sorry you feel this way. Since this is a public and freely open site I shall answer your points. If you don’t want views then make the forum a private one. You are always going to get a variety of views and posts on such sites. In life we have to learn to tolerate and engage with people with contrary views, it is in fact very much a life skill. Resorting to disparagements is just silly, a very poor defense of argument and gains little credibility. e.g. “you are egocentric, narcissistic and crude, therefore I am right in what I say”.

        I’m afraid not. I’ve stated plainly, and amicably, and reasonably why you were entirely wrong in your comments regarding bread making. You seem overly defensive and unable to accept criticism, citing such as being disrespectful and bad mannered. It isn’t. It is simply public discourse, the exchange of views and opinions. I learned from a young age (thanks to listening to others) that it is always best to argue from a position of fact rather than from emotion. Hence my comments regarding the bread issues.

        Let’s be wholly clear here. Your recipe is great, I said that. It’s clearly nutritious and of great benefit to many people. I have not in any way criticised the recipe. All I have done is picked you up on your poorly informed statements regarding bread making. I have responded with facts and with views based on strong personal experience of bread making. It’s no big deal. It’s not personal. You have a choice. You can take the opportunity to learn more about bread making as a result, to acquire the information you are missing and become better informed or you can hide behind your disparagements of me. It matters not to me.
        I am NOT in any way superior to you or anyone else here and I have no great axe to grind about what you choose to call your recipe. My comments were simply about the false statements made in regards to breadmaking. If you think my views were wrong, why not challenge my points with a rational counter-argument?

      • Annods

        I would just like to point out that there is plenty of room for differing opinions on bread. It is the staff of life. To Artisan Enthusiast: I firmly believe you are wrong in deciding that bread is only the type you make. The original breads were flat breads and had no yeast at all, and often very little kneading. They are still breads. While it is traditional to make breads from grains, one could point out that a grain is a seed of certain plants, so in effect all breads are made from seeds. Granted, traditionally very specific seeds, but seeds nonetheless. Australian Aborigines for many thousands of years, have made what is called Bush bread (also called seedcakes!). Artisan leavened bread bakers do not own the name of bread; there are many types of bread.

      • Alison

        Artisan Enthusiast: Firstly, this is not my site nor is it my recipe… I just decided to join in on the discussion.

        Secondly, I apologise, for I should have made myself more clear. The problem wasn’t the fact that you voiced your opinion (everyone has the right to an opinion), but the way you voiced it. I never said that I disagreed with your points, as I probably don’t know enough about the wonderful art of yeast bread making to do so. It’s great that you have learnt to argue from a position of fact, but you obviously haven’t learnt how to do this with some manners.

    • Laura

      I read these snarky comments as I was happily and excitedly writing down the ingredients to the recipe. All I have to say is I have grown up with store bought, unhealthy bread. It is addictive. Maybe some of you bake healthy bread, but a good portion of us don’t and eat too many unhealthy breads. So this recipe is a a wonderful bread recipe. And one more thing. This IS bread. Otherwise, you are also, in fact, criticizing every raw vegan bread out there as well as anything different from what you are used to and your description of it. My point is, if you don’t like this BREAD, go bake bake your own bread and please keep your snarky comments to yourself. It was so unpleasant to read.

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  166. florence

    Been making this bread for over a year. My favorite thing to do is slice it thin, and bake it low and slow to make crackers. Serve with blue cheese and fig jam. Add pecans, walnuts, dates or coconut. Truly amazing. Have shared it many times with friends.
    Sunday afternoon ritual. Bread for the week.
    Thanks.

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  172. Jasmine

    I’m 20 and live in Australia, and I must say that I love this blog and especially this bread! Having made it plenty of times exactly to the recipe, I’m now experimenting with adding cinnamon, extra honey, and diced dates for ‘raisin toast’- it smells amazing already!

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  180. Eleanor

    Oh WOW! Made, but baked without a pan on cookie sheet. Baked for 40 minutes one side only. Wonderful moist sliceable and so worthwhile.

    I toast in coconut oil and serve with maple syrup for a delectable french toast.

    THANKS FOR WHOEVER FIGURED THIS ONE OUT AND SHARED IT!

  181. Catherine Karas

    I love this bread. I added 1/2 cup raisins, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves and substituted raw cocunut nector for maple syrup. Thank you so much.

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  187. Anna

    AMAZING! I never comment on posts but I just had to add my two cents here. I used quinoa flakes instead of oats. Came out perfect and tastes divine. THANK YOU, THANK YOU, THANK YOU!!!!!!!!!!!!

    • Ruth

      This bread is fabulous! I made it exactly as stated and it was great. Subsequently, I have substituted chopped walnuts for the hazelnuts and occasionally honey for the maple syrup. I personally prefer the walnuts, since it seems to slice a little easier, and I prefer the flavor. I have also made a batch and a half, since my pans are slightly larger, with the same results. This is now the only bread we eat. It toasts beautifully in a toaster oven.

    • Kat

      Anna – did you have to put in more water? Did you use equal parts quinoa flakes to oats? I made it this morning as is but oats have been upsetting my tummy lately so I probably should have tried it with quinoa flakes but I’m a stickler for making most recipes as is first time.

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  196. Joanna

    Thank you, thank you, thank you. My son has anaphylactic allergies to wheat, dairy and egg… and he is enjoying his first slice of bread ever with a grin on his face.

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  199. akanksha

    hi…thanks for posting this..increadible recipie. I wanted to know as I am from India and maple syrup is not avialable easily can u suggest something else that we can use as a replacement.

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  205. Jessica

    I doubled the maple syrup and added a cup of raisins and a heaping teaspoon of cinnamon. Topped with a little peanut butter and honey. Woah baby. I also made a regular loaf which was insanely delicious. Thanks for the recipe! :)

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  210. Mandy D

    Hey Sarah!

    I made this Life Changing Loaf of bread the other day and we ate it already. My husband ate 4 pieces yesterday and the day before, with a bit of coconut oil and unpasteurized honey and he loves it. He wants more bread for lunch today! My husband doesn’t eat bread, he is a marathon runner, and he said your loaf agrees 100% with his tummy. It was really good! I toasted the hazelnuts to remove the skin because I have a slight allergy to them, and plus I wanted to remove the enzyme inhibitors. I had a pack of psyllium husk powder in my cupboard just begging to be used so thank you! You did indeed change our lives with this bread. Thank your friend as well for us! ♥ your blog!

    Mandy Dugas @ MandysHealthyLife.com

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  221. Ivy

    I made this loaf successfully in the winter and adored it! We live tiny and I’m doing my best to figure out slow cooker baking in an attempt to keep the heat inside down while still enjoying some of my favorites. Has anyone considered or tried this loaf in that manner?

    • Casey

      Have you tried in a crock pot? Maybe cook it long enough to be sure it’s done with the lid on, and then with the lid off to dry it out? Or with the lid on crooked the whole time?

    • Nina

      I don’t think a Crock Pot is the best way to cook this loaf. The heating element usually is in the back side of the pot and maybe you won’t have a nice even temperature all the time, also I think it won’t brown the sides of the loaf. But if you try, let us know it it works!

    • astrid

      I would like to make your fabulous receipt. Did you translate it in french ? and can I find your book in french translation ?
      Thanks a lot for your answer.

  222. Corinna

    I love this bread, as it’s tasty and so nutritious, but what amazes me about it, is that it keeps you fill for such a long time! thanks so much,

  223. Erna

    I made this bread last night and it’s amazing… even though I am unable to get half the ingredients for it as I live in Cambodia and the organic health shops sell Spam. I didn´t have enough almonds and threw in some cashews, do not recommend having cashews in the bread, they get soggy. Syrup is so expensive and no stevia to be found so I used honey instead.
    I´ll definitely be using this as a base for other breads that I make. Thanks for sharing the recipe.

    • Lorie

      I only got Pysillium seeds as a whole and not only the husks. I decided to shred them before use, but I wonder if I need more water, like you do for the powder?

  224. Alexandra Medley

    Incredible recipe. I made it but added dry buckwheat groats which were and incredibly delicious addition. Do not use almonds over hazelnut. Despite cost, go for the more yummy nut! I also cooked 43 minutes, not 40. Buckwheat groats though….. Those need to be in the recipe. Add two more tbs to compensate.

  225. Wendy

    OMG why did I wait so long to make this! It is very scrummy and so quick and easy to make. Thanks for sharing the recipe x

  226. Georgie

    This sounds great! But I was wondering if you could substitute the coconut oil and glee for extra virgin olive oil? I can’t have coconut oil or butter

  227. Barbara

    Hey there, I think the recipe is great and I would like to try doing it but as I am in Spain I don’t think I will find all the ingredients for example can I do without the chia seeds and psyllium seed husks or are they absolutely necessary?…or I can put more of the other? and maybe instead of putting the maple syrup can I use honey or malta? what about the coconut oil or ghee…may I use virgen extra olive oil o simple melted butter or nata?

    Thank you very much for you kind help!
    ;)

  228. SR

    Fantastic bread, ‘been hacking it with a couple of my own additions, cranberries specifically, and raisins. Travels well, packs well, freezes well, keeps well AND keeps me well.
    I know where I first saw this bread, it was in the Hammacher Schlemmer catalog, under
    “The” Life Changing Loaf of Bread…;-)

  229. heather rolfe

    Thankyou for this recipe, it is fantastic, made it 2 different ways, the way set out in the recipe but I didn’t leave out for 4 hours, I threw it straight in the oven.. Perfect.. then I made another loaf substituting half the sunflower seeds with pepitas and all the nuts with a fruity trailmix, to die for, (fruit loaf) I took these both to one of our cooking days at my trainers house for the gym members to try and they all loved it, served with a homemade spicey tomato chutney on the plain loaf and a ricotta and honey pot on the fruit loaf.. this will be a regular occurrence at my house.. many many thanks for this..

  230. Kristen

    I made this bread this morning, and while it looked perfect, as soon as it started cooking I could smell that it was going to turn out sour! Sure enough when I cut off a piece it was sour and disgusting and I unfortunately had to throw it out. I’m not sure what I did wrong as I followed the recipe exactly, though I’m wondering if the seeds were over activated by resting it overnight. Would it have been better if it only sat for a few hours before baking?? If anyone has figured out the problem I’d love some help! Thanks

  231. Barbara

    I just realized the recipe calls for whole flax seed and I added ground, without adding more water! Should I take it out of the pan, add water and start the 2 hour wait again???? If so, how much more? Help?

    • Evelyn

      Barbara, I have found that I just add more water and let it sit longer (overnight in the fridge). Then I bake longer at a lower temperature.

  232. Dani

    A.M.A.Z.I.N.G.

    Absolutely thrilled to bits with this recipe. I am relatively new to holistic way of live but thanks to you and this recipe this feels like an incredible journey so far! Bread is my Achilles’ heel, the only thing that could make me abandon any diet plan. Not anymore! Keep up with what you do, please, you are such an inspiration to me Sarah!
    Lots of love, Dani Balkanska

  233. onfoodandfilm.com

    I love this bread! I’ve made many loaves and am addicted. Thank you so much. I do have a question… the silicone pan is a must (I’ve tried both and non-silicone does not work well.) Even with silicone, though, when I flip it, the entire bottom layer sticks to the bottom of the pan. It’s not a huge deal as I smooth out the top and bake it and it still looks and tastes fine. But I wondered if there was a way to get it not to stick, or if I should cook it a little longer, or…? Thanks! This is life changing indeed.

  234. Angimw

    LOVE this bread! My most recent batch I used an extra T of maple syrup and dried cherries. Can’t wait to toast it up! Thanks so much!

  235. Hannah

    Hi All – I have made this a few times now and its worked really well, delicious! I don’t digest oats too well so I substituted with buckwheat flakes (which are wheat/gluten free btw despite the name) and it worked perfectly.

  236. Katherine

    I’ve made this bread twice already!
    Has turned out perfectly each time.
    I didn’t have a silicone bread pan, but a metal pan worked just fine and the second time I doubled the recipe so it would fit in my pan better and it turned out great!

  237. Loren

    I made this bread with walnuts (which I lightly toasted before adding) instead of hazelnuts/almonds and added a 1/2 cup of dried cranberries. I also increased the maple syrup to 3 tablespoons instead on 1 to make it a little sweeter. It came out perfect. For those that are gluten free, do you think you could substitute cooked brown rice for the oats? I am excited to try it again, but use sesame seeds instead of the hazelnuts/almonds.

  238. HELENA

    Hello this is great recipes, i have celiac diasese, and i cant eat oat. what can be used instead oats. thank you

  239. Bina

    This bread is AMAZING!!!! Is it life changing- 100% yes!!! I made it today and had it with homemade dairy free pesto, hummus and then with avocado- it tasted phenomenal with everything. And toasted its super delicious too. My children loved it and claimed it is their new favorite bread. Thank you so much- at last an easy bread recipe- i cannot wait to try different variations of this.

  240. Karen

    I add cranberries and an an additional tablespoon of coconut oil. I also use honey instead of maple syrup. Also, I find that this bread keeps in the refrigerator for a couple of weeks if you wrap in wax paper and then foil. Two things this recipe doesn’t mention that I do – grind the flax seeds and use sliced almonds.

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  242. Susan Grandinetti

    This looks SOOOOOOOOoooooo exciting, I cant wait to try it. I have been struggling with missing ‘breads’ and plan to try it raw one day too. I will let you know what happens. In the meantime, thank you and best wishes always!

  243. Ms Brown

    I make this weekly & it comes out consistantly perfect everytime! Effortless & can be flexible with substitutions. THANK YOU FOR THIS AMAZING RECIPE!!!

  244. Pingback: BERRY & CHIA SEED JAM | Sophie Craves...
    • Joyce

      Hi Tracy,

      I have made this bread several times and wondered the same thing about the nutritional value. I broke down the total amounts for Calories, Fiber, carbs and protein. Of course this is not an official statement but this is what I found for the total loaf of bread made per instructions:
      Whole loaf:
      Calories 2458
      Fiber 90
      Carbs 225
      Protein 79
      Of course you will need to divide by how many slices are in a loaf to get individual serving. I usually end up with approx. 17 slices per loaf, which comes out to be per slice:
      Calories 145
      Fiber 5.3
      Carb 13.3
      Protein 4.6
      I would be interested to see if anyone else has come out with their own assessment.
      Joyce

      • jonna

        I cam eup with 2700 calories.
        I cut into 19 smaller slices.
        Love it, but can’t eat too much!

  245. AustinElsie

    Thank you so much for this recipe. Much more tasty than any other bake at home gluten free bread (bleck!). So quick to put together when using a kitchen scale. Plus the nutritional profile is great: protein, fiber, potassium, good fats.

    I substituted equivalent weight (90g) to replace the flax with chia (all flax smells rancid to me… Once you smell bad flax it’s hard to go back) and didn’t add the 2 TB chia. I’m allergic to oats so I used whole quinoa (not flakes) at the same weight (145g), which crisped up beautifully. I couldn’t find psyllium seed husks at my local WF, but found psyllium seed flakes in the health & wellness aisle.

    When I did the flip directly onto the rack I placed foil on the rack to keep with my avoidance to oven cleaning.

    Love the flexibility. Can’t wait to try variants… Hemp seed, rosemary, herbes de Provence

    • Emma

      Thanks for the comments re using quinoa instead – I’m intolerant to oats (awful, really!) and was just wondering whether that would be an ok substitute!!

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  252. Jessica

    Hi, I just wanted to know if I can use normal butter instead of Ghee or Coconut oil? Coconut makes me sick and Ghee is really hard to get around where I live. Thanks for your help. :D

    • Steph

      You can easily made ghee yourself, Jessica. Just simmer butter on low heat to clear it. use a siff when pouring into a container – what hardens in the end is ghee = clarified butter. Keeps in the fridge for some weeks.

  253. Robin

    High in fat and calories – 1/10th of a loaf:
    Nutrition Facts
    User Entered Recipe
    10 Servings

    Amount Per Serving

    Calories 228.6

    Total Fat 16.1 g

    Saturated Fat 4.6 g

    Polyunsaturated Fat 5.3 g

    Monounsaturated Fat 4.0 g

    Cholesterol 0.0 mg

    Sodium 235.4 mg

    Potassium 170.5 mg

    Total Carbohydrate 19.0 g

    Dietary Fiber 6.0 g

    Sugars 4.5 g

    Protein 6.1 g

    Vitamin A 0.0 %

    Vitamin B-12 0.0 %

    Vitamin B-6 5.1 %

    Vitamin C 0.3 %

    Vitamin D 0.0 %

    Vitamin E 37.4 %

    Calcium 4.0 %

    Copper 15.0 %

    Folate 7.6 %

    Iron 10.4 %

    Magnesium 8.5 %

    Manganese 22.2 %

    Niacin 4.5 %

    Pantothenic Acid 9.0 %

    Phosphorus 18.2 %

    Riboflavin 5.1 %

    Selenium 14.5 %

    Thiamin 0.9 %

    Zinc 4.5 %

    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  260. Cindy

    For those of you looking for Psyllium Husks…try your local feed store. You know, where people by feed for horses, goats, chickens, etc. Psyllium is commonly fed to horses to prevent sand colic. They sell it in little tubs, (very expensive,) but some places also sell it in bulk, (cheap.) Our store even has organic P.

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  264. Natasha

    Oh my god, the Life Changing Loaf is spreading like wildfire!! David Lebovitz (pause to hear choir of angels) just posted a recipe from a baker in SF for “adventure bread” from his new cookbook and I took one look at the pic and thought, “hey, that’s the life-changing loaf!” Apparently, this goodness has crossed the ocean and made it to America. Woohoo!, healthy bread is catching on and perhaps you inspired the trend :)

    • johanna

      the guy in SF making Adventure Bread that Lebovitz posted was making it a long time (years) before My New Roots (Sarah) posted this.
      Could be where Sarah and others have gotten the idea from–not to take anything away from Sarah’s bread..

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  270. Paula

    This bread is incredible and I Substituted the oats with buckwheat flakes and this works perfectly. THANK YOU for this awesome recipe truly delicious toasted, absolutely yummy.

  271. Sara

    Pregnant and Zinc deficient, my natropath recommended this to me (with a partial substitution of pumpkin seeds for some of the oats). It took me all of 3 hours to gather the ingredients and bake my first batch – well worth the effort. I have recommended this to several friends already and shall be keeping some in the freezer at all times to have toasted (heaven!). The good things it seems to be doing for my body are too numerous to list but suffice to say, even in seemingly small quantities it has changed my life!

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  273. Claudia

    Dear Sarah,
    I made this bread yesterday and I did put it in the toaster like you suggested. It’s delicious!!! I will make it again and I posted and shared your blog a lot. I ate the bread with avocado-“nutella” (raw, vegan, yummy!!). Heavenly :) I also posted a picture of the bread I made on my instagram. :D Thank you very much for this brilliant recipe!! <3
    Love, Claudia

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  275. Tereze

    Hi Sarah,
    I’m so pleased to say that I’ve been introduced to your blog through this fantastic recipe. I’ve been diagnosed with Insulin resistance over a decade ago. Unfortunately, that meant I had to give up my beloved bread among other things. Just made a batch of this recipe last night as I had all the ingredients on hand, yay! I baked it this morning and just had my first slice and love it. I’ll certainly be making this again and again. What I love about it the most is that I no longer feel deprived of bread. That is such a liberating feeling. Certainly life changing for me. Forever grateful to your ingenious and generosity.

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  277. Severin

    Just tried the recipe – it is brilliant, thanks so much for sharing!
    I used more flaxseeds instead of chia, honey instead of maple syrup, and olive oil instead of coconut oil. Worked like a charme.

    I figured out the nutritional value, thought this might be useful for others:

    per 100g:
    8.2g protein
    22.6g carbohydrates
    22.5g fats
    315kcal
    10.6g dietary fiber

    A whole loaf has about 900g.

  278. Kay L Ford-Sollimo

    This sounds amazing. I’ll be shopping for the “unusual” ingredients to give this a try. Thank you.

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  289. Terrie

    I tried to make this in a metal pan. Now I will be converting it into granola tomorrow. It did not turn out. Very disappointed because now my hubby is talking about how delicious it smells and we won’t be able to eat it as bread.
    I followed the recipe and made no substitutions. It solidified on the bottom but the top was still very crumbly. I assume that means that the psyllium sank to the bottom and wasn’t well stirred into the whole. Not sure how that can be prevented since it is more ground than the other ingredients and sifts through everything. Even after stirring well, it evidently didn’t stir back up to the top.
    I will try the recipe again but the next time I will stir in a bowl and use foil or parchment in the pan. Looking forward to enjoying the bread.

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  302. InTolerant Chef

    Hi there! I just want to apologise and tell you that I posted your recipe without permission :( I was sent this recipe from my mum without any info, then saw it on another blog. I did seek approval from both mum and the other blogger, but wasn’t aware at the time that you were the author of it originally. I’m putting a link to your post on my post so you get the recognition for your wonderful idea and all your hard work in creating such a yummy recipe. I really am sorry, and wasn’t trying to steal your intellectual propety. I do want to say though, how much I’ve enjoyed this bread! I made a variation with dried cherries and coco nibs in it and it was great. I just had to be careful not to use to much fruit or it would be very crumbly. Anyway, I do hope you will forgive me, Rebecca, The InTolerant Chef

  303. Kate

    I studied abroad in Copenhagen Spring of 2013 and fell in love with the rogbrod! Since being back in the US I have found it at specialty stores but it is just not the same to the brand I had in Copenhagen. I can’t wait to try this break out for some smorrebrod!

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  312. Teal

    I love this bread, but it always comes out somewhat crumbly and I put those on top of salads or in yogurt, but I would love to be able to slice it and put in the toaster. Any suggestions?

  313. Heidi

    Hi
    Just wanted to drop a quick thumbs up on the recipe. Sounds delish :-) But remember never to heat oven to more than 160 celsius when using nuts. All the good fats are destroyed when cooked at higher temperatures. :-)

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  317. Bernadette

    Hi there, I have made this loaf twice and it has been so lovely, my third and 4 attempts have been disastrous! The bread has a horrible, horrible aftertaste to it, sooo disappointed, it’s numbing to the mouth…I ditched the last loaf and just made another the same…grrrrrr……any suggestions why this might be, have followed recipe exactly? Please help me…..I really loved this loaf!

    • Katya

      Very nice, BUT: I think there’s something about the flax seed that can give it a strange aftertaste. Especially if they aren’t fresh or if you happen to be sensitive to flax. I liked the bread (and the idea of the bread!), but found the whole flax seed hard to take. There seemed to form a slimy — I don’t know what to call it — envelope? — around each seed. I kept finding them in my mouth, whole and slimy and not very pleasant. And I did feel a not so pleasant, lasting aftertaste after eating the bread. I have a new loaf sitting on the counter; I replaced most of the flaxseed with sesame seeds (I know, not the same health benefits and all that!) and ground up a couple for table spoons of flax just to see if the makes a difference. If not I’ll try sans flax next time. Wonderful recipe in all other respects.

  318. Anne De Beus

    I just tried making this wonder-bread and it turned out so yummy!!! It was really easy making it by just following your recipe. In my oven it had to cook much longer before it sounded hollow.
    Next time I will be creative in giving it my favorite flavors in addition.
    Thank you so much for sharing this!!!!
    Anne
    Belgium

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  320. Mo Carlson

    WOW! This looks like something “straight from heaven” to me. I will arm myself with a shopping list for the ingredients this week and bake it as soon as possible. One reader had the idea to keep ingredients according to recipe in mason jars, so new loafs can be made quickly. As she also mentioned…these would make wonderful gifts. I will pick up that idea once I have tried it out myself, and share it via mason jars and little recipe print outs attached with special friends. Thank you for sharing this incredibly delicious looking bread with us!

  321. Silvia

    Hi,
    thanks for a great recipe. I made the bread on Sunday, and we all loved it.
    Definetely, I will make this bread very often now. ;-)
    By the way, I didnt put any psyllium husk there, and it turned out great. :-)

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  323. holly

    I have tried twice and my bread will not stick together. Do I stir after I add all the ingredients and how much water do I add if I use ground flax seeds? I keep trying but haven’t had success yet….. Thank you!!!!

  324. Lynda

    This bread is truly life changing. I was sceptical before I made it – it is absolutely wonderful. Thanks for developing the recipe and moreso for sharing it!

  325. Jana

    hello dear Sarah:-) I am a bit late on this one, but it took me some time before I found the physillium husks…HOWEVER now (my Monday morning spoil-yourself-activity) the dough is ready& resting…backing of the/your bread is scheduled for tonight after work:-))) very curious…HUGS+love to you&family in Canada or Copenhagen!
    PS: btw I am SOOOOooooooooo gratefull for having you+your incredible recipes, THANKS a zillion to you, the health-gourmet-angel!+big bunch of TULIPS too:-)

  326. Jaqs

    I have made this recipe for the last few months. I have experimented with both quinoa flakes and amaranth flour as substitutes for the oak flakes. As quinoa flakes are expensive I have settled on the amaranth flour which does the job really well. Its lovely. Thanks so much. I eat it with combinations of boiled eggs, avocado, dahl and saurkraut with umeboshi and olive oil dressing…Yummy!
    Jaqs

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  328. Bettina

    Hi,
    I saw this recipe in German and thought I’m gonna give it a try.

    but what surprise to finde out that it was completely bitter. hardly eatable.
    what went wrong?
    which of the nuts and seeds does taste bitter?
    Please drop me a note or search me in Facebook. https://www.facebook.com/bettina.wohlert so get in contact.
    I really would love to finde a solution for this prob.
    :D

  329. Jeanne Patti

    I love this bread! It is so easy and healthy. In addition to the ingredients listed, I also add raisins, dried cranberries and dried blue berries and a pinch of cinnamon. Oh so good toasted .

  330. Pingback: Life Changing Loaf of Bread + Rawvocado Spread | Life Is Like A Dumpling
  331. Pam Barber

    I am addicted to this bread! I’ve made it 10-12 times and am finding I need it every day. Soooo good! Had fun reading through the comments today and found some interesting variations I may try. Thanks so much for sharing this recipe!

  332. Pingback: Gluten free bread – SaJe <3 Food
  333. Linda

    Hi Sarah,

    after a year of making and eating this lovely bread I wrote a blogpost about it on my gluten free blog. Hope you like it ;-)
    And thanks again, this bread changed my life too!!

    Namaste, Linda

  334. Pingback: “life changing bread” – wird dieses brot dein leben verändern? | Maria mag Törtchen
  335. kathi roisen

    Have now prepared this bread 4 times and varied it a bit. First time was too dry. I used ground flax seeds and forgot to increase water content. Second time added a finely grated zucchini for moistness. (nice!) Third time used a few TBS of unsweetened applesauce for moistness (very nice). Fourth and best:
    ]Soaked 1/4 cup raisins in 1 1/2 c water. Microwaved for 30 sec. Used the “raisin water” as the water for the recipe (naturally sweeter) and threw in the raisins. Also, I chop (just a bit) the almonds and seeds (I mix sunflower seeds with pumpkin seeds and roast them for a few minutes first, brings out flavor.
    Over all we really like this bread for breakfast and I enjoy playing with these variations.

  336. Pingback: winter {blues}. | The offbeat Chronicles of a TuTu with Tea
  337. Eileen Gapko

    I just made this bread and love it. I use coconut butter on it and it’s divine. Take 1 cup coconut oil, 1/2 agave, 1 tea turmeric and pinch of Himalayan salt and blend. Taste so great!

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  342. Alicia

    We have been baking a loaf of this bread every week since we stumbled across the recipe. I love my breakfast of life changing toast with yogurt and fruit on the side. It starts my day right. My only complaint is that we never manage to get it to last an entire week. I guess I will have to make it twice a week. At least it’s easy!!!

  343. michelle

    the bread came out perfectly. I greased my trusty metal bread pan and the results were great. The bread has great chew and is filling. Super recipe!

  344. daiva

    Best bread ever, even for not bread eater like me… I used mixed sunflower, pumpkin, poppy seeds and pine kernels instead just sunflower seeds and came just brilliant!

  345. Epicticurus

    Fantastic! My kids, one of whom is on a special diet with no eggs, dairy or gluten, loves this bread as does my wife and I. I also make a variant with 2 bananas instead of water and pecans for the nuts. I tried another variant with almond flour instead of oatmeal and while it tasted great it was too crumbly to be a real bread. The kids loved it though. My next experiment will be with buckwheat in place of oats. I suspect my kid is having adverse reactions to the oats. Thanks for the recipe! It really did change some lives.

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  348. Pirkathrin

    I discovered your recipe yesterday and just had to try it. Even my spouse loved it – although he might die now from an “healthy and vegan breakfast intoxication” ;-)

  349. Pingback: CARROT PULP BURGERS WITH A SECRET INGREDIENT | hairway to vegan
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  352. Ann

    I loved it! But even though I left it in the oven for much longer, it was too moist. I didnt add extra water and I had the impression after mixing that it was quickly stiff enough. I left it on the counter for 4 hours at least. So I sliced ut the bread (well… rather an attempt to, since it fell apart) and continued baking for 10 minutes longer. But even after all this time in the oven I found it really hard to slice it, it fell apart. I have no idea why my bread stayed too moist (the sides were very crusty, on the other hand) and too crumbly. Should I put more psyllium husk in (and a little more water to compensate for that)? The taste was really good.

  353. Lori

    Can you substitute honey for the maple syrup? I’m not a fan of maple syrup and I usually use honey in other recipes and works fine. Just wondering if this will work too.

  354. Lauren

    Wow, such a fantastic recipe! The first time I baked it I was so thrilled at the results that I toasted three hearty slices to pair a Sunday breakfast. … Afterwards, I realized I had just consumed half the day’s calories in a few pieces of bread :0 Knowing that the whole loaf is about 2740 calories, I have determind that if divided into 15, one slice (approx. 180 cal.) is a reasonable serving size and incredibly filling. I’m positive that with a better knife I could get 20 slices from the loaf. All these calories are the good kind, so that makes me happy to indulge. :)

  355. Ineke Chabot

    I discovered your website through a Dutch girl ‘s blog about good foodrecipies without sugar,gluten and dairy.She recommended your recipe and mentioned your website.
    I am very grateful for finding you and you sharing your knowledge like this fantastic recipe which helps me dealing with my IBS(irrattable bowl syndrome). I allready cut out all wheat some time ago learning how bad it is(for everyone) and after that even other starch and grains. Baking my own bread with pseudo grains like buckwheat and quinoa but your Lifechanging Bread is THE solution to it all. Easy,extremely healthy, versatile, ,nourishing and very very tasty. I love it and have passed the recipe and your website on to my daughters and friends.I make different varieties now sometimes with a ‘sweet’touch with stevia and raisins and some cinnamon or dried apple pieces etc. or just plain regular and also a savoury one with tiny bit more seasalt,onion,sundried tomatoes and little herbs provencale or italian herbs. Lovely as a treat with slice of goat’s cheese and a glass of wine!!

    Thank you from The Netherlands

    Ineke Chabot

  356. Pingback: Sunday rituals | the divine family tree
  357. C. Roper

    I omitted chia seed and psyllium as tummy can’t handle. Also used ground flax seed instead of whole, and baked the full time in a regular “Grandma” baking pan, and it turned out nutty and wonderful. Thanks for a great recipe!

  358. Pingback: Saturdays… | diary of a flâneuse
  359. Jane

    I made the original recipe and it was a little too much for me (i’m using most of the first loaf for salad crunch, like croutons). So I ground the individual ingredients first in my little coffee grinder – enough just to “open” the seeds, and I still have chunks of almond. And I used a bowl to mix it all together. OH MY, it’s a wonderful experience to have something bread-like with some crunch. The sunflower seeds overwhelm the flavor a bit, so next time I’ll try more almonds. So many possibilities!! I agree with the name – truly LIFE changing.

  360. Pamela

    I let mine sit on the counter for about 5 hours and baked it as directed but when I tried to remove it from the silicone pan and put it on the rack to finish baking it went all gooey and fell through the rack. It held it’s shape before I baked it just fine. I am not sure what went wrong. Does it have to be removed from the pan or can it just be baked entirely in the pan?

  361. Heather

    At last…a trip to the mainland where I found a fantastic health shop who stock the psyllium and my first loaf is busy ‘proving’ in the loaf pan prior to the baking. I am really excited about the outcome!!

  362. Ulla

    Thanks for sharing this for the public!!! It really changed my life :) Since few weeks I have been baking it for myself, and my stomach is feeling good. Better than since last over 10 years. I don*t like coconut oil, and I use rather olive oil for the mix. And add also pumpkin seeds, dried fruits inside, and instead of syrup, indian sugar. Wonderful – I am feeling good. Thanxxxx!!!!

  363. Katie @ Whole Nourishment

    This bread is amazing. Love it! It is so easy to put together the night before and bake off in the morning and I love that it can be completely seed based (used pumpkin seeds in place of almond or hazelnuts). Thanks Sarah!
    And Victoria: Unless you are very sensitive to the flavor of one of the seeds or nuts (as the flavor only becomes nuttier and intensifies during the cooking process), or one of the ingredients went rancid and you didn’t realize it, I wonder if your pan or something else was contaminated with leftover soap residue, etc. This really is wonderful bread and I hope the next time works out for you!

  364. Victoria Rose

    Seems like I am the only failure … boo hoo.

    My loaf tasted VILE or should I be more precise and say ‘tasted like soap!”
    Threw the loaf in the rubbish bin.
    Sad, sad … such promise.

    Not sure what I did, but will give this recipe one more go … fingers crossed.
    Any hints on what may have given my effort the soap taste?

  365. Michelle

    I made your bread for the first time, and it was absolutely wonderful!!! Next time, I am going to make it savory by leaving out the syrup (i used agave) and adding garlic powder, pepper, red pepper flakes and oregano. Thanks so much for sharing!

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  367. Mamachandra

    I have had this recipe bookmarked and finally had a chance to make it yesterday. I made it as written using the almonds (no hazelnuts, but I always have almonds on hand) that I coarsely chopped, and roasted sunflower seeds (because I had a ton on hand). I do not have a silicone loaf pan so I just lightly rubbed some more coconut oil all over the inside of the pan. I mixed everything in a bowl and then put it all in the prepared pan. It sat on the countertop, covered by a tea towel all day, about 8 hours. I baked as directed and it came out of the pan perfectly. It did seem ever so slightly fragile so I baked it the remaining time on a silpat lined pan, flipping once more for the last 5-10 minutes and cooled completely on a wire rack before slicing (it sliced beautifully!) and toasting a piece to have with dinner. It’s amazing. Let me say that again. It. is. AMAZING! What a wonderful recipe. So crunchy and delicious. I smeared a bit of fig preserves on it last night and then again this morning, topping it with some sweet potato hash for breakfast. I cannot wait to make this again and again and even play with the nuts and add dried fruits and herb mixes to give various flavors. Thanks SO much for posting this. This will surely become a staple in our home.

  368. Pingback: The life-changing loaf of bread | My KiTCHEN Spot
  369. Cat

    I have made this twice and it is really delicious. This is a wonderfully versatile recipe. I did use pecans the first time, and also increased the maple syrup to 3T. The second time, I increased the salt as I felt the first one was really bland (but that is me and all of my nuts were unsalted to begin with). I also did a combo of maple syrup and honey, and added a few dried cranberry chopped up the second time. The pysillium husk is truly a necessity since it works like glue.
    Since I didn’t have a silicone pan, I used a loaf pan lined in both directions with parchment paper. Worked like a dream. I also sliced with a good serated knife. As pretty as the picture!
    I did notice a few additional trips to the bathroom but not a big deal (who doesn’t need that?), and absolutely no sick stomache or vomiting as mentioned by another poster. However, I did only let the ingredients meld together for about 5 hours (not overnight).
    I highly recommend making this recipe, use what works for you and your tastebuds.
    Thank you for such a wonderful, filling, and truly healthful bread recipe!

  370. Pingback: "Life changing loaf of bread" oftwel een brood (zonder meel) met haver, noten, chia en lijnzaad | I'm a FoodieI'm a Foodie
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  372. Laura

    I love your blog. Your food is so gorgeous and healthy. I tried making this life changing loaf of bread but I don’t have a silicone bread pan so it didn’t turn out beautifully. Any tips for using a metal pan?

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  375. Richard Hudak

    This bread is very intriguing, and I want to try it.

    I have been tending to soak and drain my nuts and grains before cooking and consumption, if possible. I would be interested to experiment with soaking overnight and draining the nuts, seeds and grain before combining with the other ingredients. If anyone else is so inclined, I’d be interested to learn of your experience.

  376. Pingback: Nut and Seed Bread | Foods I Like
  377. Lynn

    In the last paragraph of your fifth reason …”The Life-Changing Loaf uses whole grains, nuts, and seeds. It is high in protein. It is incredibly high in fiber. It is gluten-free and vegan. Everything gets soaked for optimal nutrition and digestion. I will go so far as to say that this bread is good for you.” what exactly do you mean by everything gets soaked? Do you mean soak all the nuts and seeds individually beforehand and then mix everything together before allowing to sit or is the sitting part what you mean by soaking? Thank you! Just in case my nuts and seeds are soaking right now, I can’t wait to try this! :)

  378. Pingback: WIAW: Fruit, Fat, and Bread | Actually Living
  379. Lottie

    tried it today. Let it sit for 2 hours, not overnight and used a glass bread pan. It fell apart and I had to dig it out of the pan. Really bad experience.

    Perhaps next time I’ll let it sit overnight and get the silicon baking pan. Had to toss the mess I baked.

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  384. Karen

    Made this three times now. Silicone loaf pan certainly helps. I used ground flax seeds and needed no extra liquid. This last batch I added cinnamon, ginger and nutmeg and rough chopped the almonds. Once the loaf was cooled I cut into slices and baked again like biscotti. Easier to reheat/toast from the freezer. (This will mold if you don’t consume quickly so freeze it). This might be more fiber than most consume so don’t go overboard! It’s simple and delicious. I use goat cheese and fig jam on mine:))

  385. Anita

    Found the recipe yesterday… mixed it last night and let it set overnight. Baked it first thing this morning. Absolutely LOVE it! I had eliminated most bread from my diet… so excited to have this now! Making a second loaf to ship to my daughter in college. I also included hemp and sesame seeds (1/4 cup each) and used pumpkin instead sunflower seeds. I love my breadmaker and realized I could put everything in there… use a custom setting to mix it all together (no preheat/no baking… just knead) for about five minutes then used a rubber scraper to scrape the sides and gently flatten the top. Then let it set in the breadmaker overnight (again… no heat). I used the bread pan from the breadmaker to cook the first 20 minutes in the oven… flipped it over on to the oven rack and it popped out beautifully. It finished nicely in the oven… having no will power I cut into it within minutes of taking it out of the hot oven… and Loved it! warm and nutty and delicious. Wonderful recipe! I plan to experiment to see if I can cook it completely in the breadmaker… but if not back to the oven… its so simple!

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  389. Suzann

    Sarah. I recently went through breast cancer treatments and am on a estrogen blocking medication for 5 years. They recommend that you not eat flax seeds while taking this medication. I am also not a very good or confident cook so am unsure of what I can use as a substitute for the flax seeds. I made the loaf w flax seeds before I was told about the flax seed restriction and loved the bread and want to continue to make it. I also want to thank you so much for you blog and recipes. You are very much a part of my recovery as your recipes have helped me prepare healthy foods that help my body continue to get stronger and stronger, to allow it to kick cancers butt!

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  391. Joy

    I have read unfavorable comments about oats; just wondering if I could replace 1/2 cup of the rolled oats with 1/2 cup of hemp seeds? Any thoughts?

  392. Marie

    I just made this today! It looks beautiful – just like the pictures. I used the hazelnuts and they give a wonderful sweet flavor to the bread. The only substitution I made was pumpkin instead of sunflower seeds because it’s all I had. So my bread is slightly more “blonde” colored than yours. All other ingreadients were as per the recipe. I think you are right Sarah: this bread is going to change my life. I love it!

  393. Pingback: WIAW – The Unscripted Version | Actually Living
  394. Pingback: Food Review: The “Nut Brick” (aka “The Life-Changing Loaf Of Bread”) | Scott C Lyerly
  395. Mel Anglin

    Just made this recipe finally after book marking it a while ago…amazing,as always with your recipes. Thanks for sharing your life changing loaf! Will have to make weekly from now on.

  396. Pingback: Breadless Bread | Essential Omnivore
  397. Betsy

    I’m a little surprised that few others have found the bread to be slightly bland. After tweaking it a bit, I’m really enjoying it, but, I add one apple, diced, about 2t. cinnamon and 1 t. vanilla. I think raisins would also be a great addition, or, just about any dried fruit. I was also out of maple syrup the last time I made it so tried coconut sugar and it worked fine. Also, a regular loaf pan works fine.

  398. Pingback: The Most Amazing Bread! | Madhupa Maypop
  399. Doug

    I decided to change up the original recipe. I cut the sunflower seeds in half and added a half cup of pumpkin seeds. I also used pistachios instead of almonds then added a half cup of raisins to give it a little more sweetness. This bread is excellent.

  400. Olga

    Just as I expected: it crumbled into a million yummy pieces. It doesn’t hold up together as you cut it or even if you try to flip it over to continue baking. I will try with adding an egg white (still trying to make it healthy) so it holds together at least somewhat.

  401. mari

    i made this and i loved it!
    thanks so much for the recipe!
    ps: I used parchment paper in my metal loaf pan and it came right out.

  402. Lucia

    It’s got another 15 minutes in the oven, then done for me! My roommate made a loaf a few weeks ago–mixed it in the metal loaf pan she was going to bake it in. I think that is the tricky part. Her loaf would not come out easily and precious nuts fell out (I’m looking at you, $$$ hazelnuts!) So I was able to learn from her and I chose to line the bottom of my metal loaf pan with a little oil and then a rectangle of parchment paper. That TOTALLY did the trick! When I took my loaf out at the 20 minute mark, I gently traced the edges with a long, slender knife just to be safe and then placed a cutting board over the top, sighed a nervous little prayer and flipped the whole thing over. The bread WANTED to come out, slipped onto the cutting board perfectly! I’m unfortunately much too excited to wait to post this comment until after I’ve tried the bread… but believe me, I know the taste from my roommate’s loaf and obviously I decided additional loaves must take permanent residence in our little duplex. So, thank you, Sarah (both of the roommate and B. variety), and I will take this special recipe with me to warm up future Sunday mornings.

  403. Ivy

    I’m in love! I haven’t gone a day without this bread since it was e-mailed to me last month. I have tried both ghee and coconut oil. I don’t have hazel nuts, I use sliced almonds. I ran out of flax seeds today, substituted psyllium for half the flax it turned out great as always. This is the only bread I crave!!! DAILY!!!

  404. Marion Roberts

    I made this loaf yesterday and I can really see how it is life changing. I make my own almond milk so end up with left over almond fibre/meal which I’m always looking for new ways to use. So … for my life I exchanged the oats for the almond meal and it worked a treat. It’s the best recipe ever and really is ‘bread-ish’ despite having no flour, no yeast, no sour dough cultures, no mess. A total winner !!! Thank you

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  406. Nancy

    I dont have a silicone loaf pan…and I own soo many I can’t see buying another if I don’t have to….what happens in metal…what are other suggestions

    • StellaDiva

      Mine fell apart in a metal pan. Bought a silicone pan and it came out perfect. But I wonder if you could just hand shape it into a loaf. Perhaps roll it up in plastic wrap overnight and then unwrap to bake.

  407. Tracey

    I made this bread last weekend. It is the BEST! I absolutely loved it and shared the recipe with my co-workers. I did not have any hazelnuts or almonds so I used pecans. I am making another loaf this weekend. And the recipe couldn’t be any easier. One tip: do not press the loaf down when smoothing the top, it will make it harder to remove from the pan. 1/4 of mine broke off when trying to remove it from the pan, but I was able to form it back together and all was well.

  408. Pingback: This bread really will change your life. I LOVE it. | http://www.6cupsbeforelunch.com
  409. Joan

    This bread is incredibly delicious- like a crunchy mouthful of grains and nuts and the toast is also excellent. However, healthy as it is, I calculated that there over 2700 calories in a loaf. I sliced mine into 25 relatively thin pieces and froze them in packets of 2, which is about 200 calories. I mention this because the bread is so good that it would be a snap to eat 4 or 5 of the slices and (while infinitely better than one measly brownie or donut) that’s still a lot. Be warned- this bread is hard to resist!

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  411. Heather

    I made the bread using ground psyllium. The psyllium flavor overwhelmed the flavor of the other ingredients. Do you have any experience with the whole psyllium having a more subtle flavor ?

  412. Carissa

    Qunioa Flakes worked perfectly for me with no extra liquid required. I used cold green tea instead of water and was beautiful! Thank you!

  413. Karen Branch

    Loved your post! I will definitely be attempting to make your bread. Furthermore, I will return to read your blog as I’m so interested in Denmark and the lifestyle that is much healthier than in the states.
    Smiles,
    Karen
    Great Job!

  414. sherry

    This is FABULOUS!!! I so miss hearty bread on a gluten free diet. I was raised on home made sour dough and rye breads. The gluten free flour breads just don’t do it for me. This has that almost yeast/sourdough smell and taste that makes me sigh with happiness. My body also responds really well with this bread, it gives me a steady energy level. I modified it by grinding all the dry ingredients to a grainy texture so not to have the whole almonds and sunflower and it gave me a nice textured dense loaf, albeit small in scale. If I were to do that again I would double the recipe and slice the bread thinner. This last time I just pulsed the sunflowers and almonds, and not the oats, in a food processor and mixed it in. That gave me the texture I was looking for. I can’t thank you enough for this recipe. Adding a savory healthy bread back into my life makes me a very happy and healthy person! Cheers!

  415. Lisa

    I added sesame seeds and hemp nuts, also substituted maple syrup with agave (which I will leave out next time) – I am absolutely hooked and can’t wait to experiment further. I would love to bake every day haha I’m thinking of adding herbs, too – rosemary or thyme would surely be lovely with olive oil instead of coconut. I love the coconut smell but it tastes a little too much of coconut for my taste… also thinking of adding/ substituting poppy seeds, millet flakes, buckwheat groats… SO EXCITED!!!!

  416. Amy

    *** YOU CAN SUBSTITUTE THE OATMEAL FOR GROUND FLAXSEED! I have made this twice now. First time I followed the directions exactly. I found the psyllium at CVS, by the way. It turned out perfect! The second time, I substituted ground flaxseed for the oatmeal to lower the glycemic index and again, it turned out perfect again! I added some dates, and some stevia, in addition to the syrup, because I wanted it a little sweeter. I am sooooo happy to have this recipe!

  417. Cath S

    You’re on my bookmarks bar so I am at a loss why it took me a year to discover this recipe. It’s a big thumbs up. As a celiac in China, access to GF bread is non-existent (and who wants to eat all the additives they put in anyway?). …and yes, makes the best nutty toast ever. Thanks Sarah – from Shanghai.

  418. PHCofNC

    I made this bread and it is very good. Can I make the following substitution – sunflower seed oil for the coconut oil or ghee? I’m not fond of the taste of clarified butter and my husband rebels at coconut oil. We don’t even put that that in our homemade soap!

  419. Pingback: » Nutty Oatmeal Loaf Sumptuous Spoonfuls
  420. Bababiz

    I followed your recipe as is; left it overnight in the fridge and then baked it the next day according to your instructions. When I turned it out of the silicone pan it fell apart partially and when it was done and I tried to slice it, it crumbled. What did I do wrong?

    • Ellie

      It says your supposed to keep it out on the counter at room temp. Being cold all night before baking may have altered the chemical properties for set up. Just a guess though. Good luck next time!

  421. marquis @realrawkitchen

    I made this this morning and now I’m waiting for it to cool completely. And it’s driving me CRAZY because it’s taking much longer than I expected (I sort of envisioned it cooling within 30 minutes and then me eating the bread all day …). This is an excellent recipe for patience because I’m dying to finally try it!

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  424. Jenn

    well Im currently baking my 3rd loaf of this bread. I have been eating one slice a day at work with my bowl of soup (gold rush soup and your borscht recipes). It fills me up and works with my allergies. Actually a lot of your recipes have been a lifesaver for me in finding tasty stuff to eat that don’t make me bloaty, gassy and crampy. Thanks!!

  425. Steve

    I’ve tried this twice now — the first time strictly according to the recipe (I even went to Whole Foods and found chia seeds, psyllium etc), which turned out nice and crunchy on the outside, with sort of a grey wad for the inside (split the loaf apart and re-baked); the second time, I thought maybe I’d used too much water, so I cut from 1-1/2 cups to 1-1/4 and got the same result. The outside of the ‘bread’ is still great, but even after lengthy baking it doesn’t sound hollow and the inside is gray, dense and sort of icky. What shall I try next?

  426. Allison

    Do you know the nutritional information? Serving size? I’m trying to figure out approximate weight watchers point value. Thanks – this recipe looks amazing!!

  427. Cherri

    I am doing a 1200 calorie diet.
    How many calories are in a slice or in this loaf?
    Very important if you are counting

  428. Joke

    Yes, this bread is going to change my life! Easier to make than normal bread and so tasty. This is making the step to eating less gluten so much easier, because now I can just take a quick slice of bread for lunch if I don´t have time to make a soup or salad. And it´s also amazing instead of a french stick with humus or tapenade and a glass of wine.
    Thanks Sarah, and for all the other amazing recipes. xx Joke

  429. Ang

    Has anyone tried making muffins with this recipe and if so is there an alteration to cooking time or heat (Celsius please)

  430. Trish

    I love all kinds of bread, love, love so I baked this bread – yum, I love baked nuts, seeds, etc. it’s filling, takes care of cravings & o boy does it clean you out. This will be my forever clean colon recipe. Thanks.

  431. Bonnie

    I looked up psyllium husks to see why there is no substitution. I take it it is because in a gluten free recipe, the psyllium husks help to bind moisture and help make the bread less crumbly. I also read, however, that it is not recommended for children or for people who have had bowel surgery. I have a family member who has had intestinal surgery and also have children in the family. I am wondering if this recipe is safe for them to eat? Also, I take it you have to drink a lot if you take psyllium so – do you recommend drinking a lot of water when eating the bread?

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  433. Ashley

    i just made this using flax meal instead of psyllium, which i couldn’t find yet. the texture seems to be great so far (it is still warm, but cool enough to attempt a first slice). definitely reminds me of what i have eaten in germany. i baked 10 minutes longer than the 40 because i wasn’t getting a hollow sound yet; it certainly is not overdone. i made in an ungreased nonstick metal pan and flipped it out with no trouble, the way i usually flip a cake layer: clapped a small cooling rack directly to the loaf pan and flipped the whole thing over, gave it a little shake and it popped out just fine. i put the bread, still on the cooling rack, back into the oven to bake for the remaining time. i like this as is! can also tell i’d love it with honey instead of maple, probably a bit less salt, and the dried fruit ideas so many others have mentioned sound divine.

  434. Ryanne

    Hi! I’m in love with your site! I am a terrible cook so you’ve completely inspired me. I made your bread last night and I love love the flavours but it hasn’t kept its hold and is a crumbled mess!! I followed all your instructions except for the silicon flexible loaf pan. Is that what holds it all together? I would LOVE your or anyone’s help on how to do it right :)
    Thanks!
    Ryanne

  435. Regina

    I am a diabetic on an insulin pump so I need the nutritional values, especially the carb & fiber counts.
    Thanks, can’t wait to try it.

  436. Mag

    Recipe sounded great. Pictures looked “yummy” and oh so healthy. Had all the ingredients on hand. Prepared it. Left it overnight. Baked according to directions. Cooled. Tired. Did not like it. Ete it anyway not to waste the ingredients. Not doing again. I will save my seeds for crackers, etc.

  437. Sheri G

    I read the article twice, printed it out, bought the ingredients at whole foods yesterday, soaked everything last night and baked it this morning. It was a disaster. I’m so disappointed. I followed the recipe and even put an extra oven thermometer in to make sure my temp was accurate. And I’m not a novice at baking. It fell apart when I took it out after the first 20 minutes. Just big mushy chunks. The flavor of the outside crusty edge tasted nice and it was a wonderful nutty smell but what a big waste of time and ingredients. :(

  438. jahnava

    Dear Sarah, I have been reluctant to use silicone cook/bakeware due to it’s potential hazardous effects on health and the sheer lack of research either confirming this or putting my concerns to rest. What is your take on it?
    Many thanks for you time and insights,
    Jahnava

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  441. Sue

    Made this bread today…actually baked it today…put it all together last night and let it sit over night for approximately 10 hours. I followed the recipe exactly using almonds and ground flax seed which I digest better than whole seeds (I buy whole seeds and use a coffee grinder to grind the amount I need). I baked the bread in the pan for the 20 minutes then took it out of the pan to put it directly on the oven rack. I checked it at 30 minutes but ended up leaving it in the oven for the full 40 minutes and it came out deliciously perfect! I drizzled a little honey over my first slice and it was so good. I can see where the toppings could be endless. And I love the easy clean up. This will definitely be my daily slice of bread! And the bread lives up to its name…it really is life-changing…such an awesome, delicious way to get our healthy nuts, seeds and fat. Thank you so much for sharing!

  442. Nathalie

    Thank you for this wonderful recipe! I loved the bread and it fits in perfectly with the healthy lifestyle changes I am making at the moment.

  443. Maria

    OK, so I read that I could substitute flax for the psyllium, I guess that was wrong, as my loaf was so crumbly, I could not risk taking it out of the pan after 20 minutes, as the crumbs would have just fallen all over my oven. Would that have made that much of a difference? It’s done now, and I’ve sliced it, (YUMMY) but still crumbly to eat. Any suggestions are valued! Oh and I did let it sit out for 12 hours.

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  447. eunice

    I made this today. I should have sprayed the pan with cooking oil first but otherwise this bread is amazing.
    I love this blog!!

  448. joan

    This was a very expensive bread to make, I followed the directions and let it sit for 4 hours, baked it and tried to get it out of the pan, fell apart, put it back, patted it and let it bake another 20 min., took it out, fell apart, reshaped on parchment and baked for an additional 30 min, it is still too moist, I am going to break it apart and add a little more syrup and put back into the oven to make a granola. I would not recommend making this!!

  449. SHARI F

    I made and loved the bread -shared the recipe and samples to my group exercise class-
    They loved it!!- Question- How many calories does it have per loaf or slice?
    Many in my class calorie count! Thanks for the great recipe and the comments were educational !

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  453. Toni

    Sarah… I’ve been wanting to make this bread for months now, but had a difficult time finding the silicone pan in local stores… (yay! for amazon)
    I’ve just made this bread and want to THANK YOU so much for a healthy, tasty alternative to wheat bread, and also for your sweet spirit and energy and enthusiasm. Watching your videos made me think that you are like an old friend, approachable, easy going and loving and that has to be at least partly why you have so many blog followers and online friends! Blessings and much creativity to you and your family this year!

  454. Ivy

    Didn’t have the psyllium husk when I was forwarded this e-mail from my mom. So o ran to the store to buy it yesterday, then assemble the ingredients. I made it tonight. Delish! One end broke off when I flipped it. I sampled that before it was cooled. Yummy!

  455. Pingback: “Life Changing?” Loaf | the platypus connection
  456. Anne

    My first loaf just came out of oven. I couldn’t wait for it to cool before slicing off the end and smearing it with butter. YUMMY! I love anything with nuts and seeds. I did have a little trouble finding psyllium husk flour at my local grocery store – it was in the bulk product area. I mixed everything in a bowl and used a glass pan sprayed with cooking spray. I used 4 T of psyllium flour instead of 3 and used sliced almonds and melted butter instead of ghee. I ran a knif around the edge after 20 minutes and had no trouble getting out of the pan. Thanks for a great recipe! I will make this again.

  457. Eng

    I tried the recipe yesterday, and had it for breakfast this morning with lemon curd. It is very easy to make and it tasted really good. I baked it in a non-stick metal loaf pan. I used both sunflower & pepita seeds, and honey instead of maple syrup. For the baking, I covered the pan with a metal foil and baked for 40 – 45 minutes, then removed the foil, and baked until the top turns brown – another about 20 minutes. It turned out really well. Thanks very much for the recipe.

  458. Francesca

    Made this tonight using the exact ingredients listed. The only thing I did differently was that I used a non-stick metal loaf pan instead of flexible silicone. This bread tastes incredible!! I had no problem getting the loaf out of the metal pan after the first 20 minutes of cooking and I cooked it for the remaining 35 or so minutes on a piece of tinfoil because I did not want to put it directly on the rack of the oven. It came out perfect! Thank you for this amazing recipe!!

  459. Emily

    Hi Sarah! Thanks for sharing your awesome recipe, it was delicious! I added peppitas instead of sunflower seeds and shredded coconut instead of the nuts – due to trying to avoid these things for a short time – still delicious!
    Thank you!!!

  460. Barbara

    Wonderful! I’m a raw vegan recipe developer, and I make a lot of breads and flatbreads out of nuts and seeds..but I also like some cooked foods. I love this and am going to try it for my daughter. I do prefer grinding the flax seeds. In order to get the nutrients from the flax, it must be grouned..otherwise, its just fiber..why waste the goods? I think I”ll add raisins to it as well. To make a raw version, you’d have to cut out the oats, as they are not raw..but you could SPROUT oats…or buckwheat and add them to the mix. It really looks lovely and I’m all for visual food porn! Great job!

  461. David Rojas

    Found psyllium at pharmacy with orange flavor. Will have to add orange zest. Neutral was very large container and expensive.
    Any substitute for gee or coconut oil. I don´t have either. Butter?

    Thanks, love your recipes. This year I discovered turmeric. Will share later some experiments!

  462. Janice

    Made mine last night and popped it in the oven this morning. The house smells like maple syrup. The texture is nutty crunchy. I’m having mine with date paste. Definitely grease the metal loaf pan which I failed to do but with my metal spatula and a little paste job, it came out beautiful. Thanks for the recipe!
    Tucson, Arizona

  463. Chris Nielsen

    I just ran the ingredients through calorieking.com and came up with the following. Please keep in mind that this isnt exact, but should be close enough for those that are interested.

    Per loaf as per the above recipe:

    3235 cals
    94g protein
    203g carbs
    197g fat

    Per slice, assuming 10 slices:

    320 cals
    9.5g protein
    20g carbs
    20g fat

    Overall these are really good numbers for me with a 20%p/40%c/40%f ratio. Can’t wait to try this!

  464. Sharmon Kitchens

    I love the sounds of your recipes but I never can find calorie counts per serving or serving sizes. I need this as I am closely counting calories. Thanks!

  465. Sandra Mansfield

    I am so, so glad that you are sharing this recipe with us. I’ve been looking for something that’s healthy, tasty, has lots of fiber and relatively easy to put together and here it is! :)

  466. Theresa

    Looking for nutritional value per slice; calories, grams of protein, etc. I didn’t see it anywhere in the article.

  467. Kevin Cottrell

    It looks like my new breakfast bar. Does anyone have any idea what the calorie content for a normal breakfast bar slice would be???? Anywhere from 100-350 kcal would be doable, much more than that might be sabotage with my diet. Thanks.

  468. Becky

    This recipe looks AMAZING!
    Is there a substitution for the flax seeds? I’m a nursing mom and their not save for the baby. Thanks!

  469. Elena Gold

    Hello Sarah,
    Thank you for a wonderful recipe! I wanted to share with you my experiments: added cinnamon and chopped dried apricots. Really nice! Left out sweetener second time and didn’t notice a difference, so leaving it out now. I also found lining a regular loaf pan with parchment paper with some overhang made it perfectly easy to remove bread from pan, and even easier clean up as loaf pan stays clean. I’m a long time reader but have never commented before. Much love to you from Oregon!

  470. Angela

    Since, I have all the ingredients I have made this bread and its sitting on my counter….I will let you know how it turns out!

  471. Jordan

    I made this bread and its mushy in the middle? Is it supposed to be mushy? I used ground flax seeds instead of whole, and baked it for 20 minutes in a normal loaf pan then 40 minutes on a pizza stone (i didn’t want to put it directly on the oven rack). Also I used macadamia nuts instead of hazel nuts or almonds. P.s. it was really hard to get the bread out of the loaf pan, I would recommend getting a silicone pan!!

  472. Erica

    I made this for the first time yesterday. I used the psyllium husk powder and a standard metal loaf pan, but mixed the ingredients in a bowl first (instead of in the pan as directed). I’m a rebel, I know.
    The pan proved to be perfectly fine and I had no trouble turning the loaf out. As far as the taste, I would call it more along the lines of a granola bar. It sort of falls apart into a pile of seeds & nuts as you chew. I much preferred it sliced thin and toasted, which really brought out the seed flavor. You can’t go wrong with toasted sunflower seeds in my book! I generally go bananas for hazelnuts but my fiancé and I both thought they tasted out of place here for some reason. I will substitute with almonds next time. Overall, I’d say great for toast. Very hearty. I have some in the toaster right now that will get topped with smashed avocado, cucumber slices, salt/pepper and alfalfa sprouts. I still say nothing can top your raw brownies (which I make every week), with the Best Lentil Salad Ever coming up a close second. :)

  473. Sonja

    I just discovered this recently and I must say – THANKYOUTHANKYOUTHANKYOU!!! I’m not sure I call it “bread” – “Loaf of awesomeness” is more apt in my opinion :)
    FYI – The Australian Coeliac society classes oats as non gluten free and apparently up to 1 in 5 coeliac’s can be sensitive to Avenin – the gluten like protein found in oats. Also it’s hard to find contamination free oats in Oz, as far as I know they are all imported from the US. So I used quinoa flakes, I only used 1 cup of quinoa flakes and added 1/2 cup pepitas. I didn’t change the amounts of water or oil, but I used Australian cups and spoons, so it would have ended up being a bit more of everything (Aust cup = 250ml & tbsp = 20ml) but it worked perfectly. I’m going to try again and add some dried fruit & do a pine nut & basil version (not together with the fruit though……)
    Again – Thank you!

  474. Pingback: Mojo » Seed Bread: Health Eating Resolution Step #1
  475. Matt B

    This loaf is truly amazing, I made it yesterday and have just about eaten the whole thing already.

    My only question: How did you get that nice golden brown crust on the outer edges? Mine is basically all the same color throughout after 20 min in pan + 35 min out of pan baking. I was thinking of upping the temp to 400?

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  478. pamb

    Made two loaves today on my first go-around. They turned out beautifully. I used teflon (boo!) coated metal pans and the loaves slipped out effortlessly. I mixed almond and hazelnuts, used millet to replace the chia seeds that I’d just run out of and my goodness, I’m not sure a recipe could get easier. Thank you so much for sharing! Blessings.

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  481. Samantha

    This bread is definitely life-changing- So simple to make, and very delicious!
    I love toasting it with some peanut butter during teatime.

    Thank you for all of the great recipes!
    Sam

  482. Anna M

    I made this today, after soaking the almonds (no hazelnuts) and sunflower seeds overnight. I also used GF oats, as I made this for my wheat and egg allergic daughter. It turned out beautiful! The inside is quite moist and chewy, but firm. Not sure if that is how it is supposed to be. I used a ceramic bread pan (Never again! Slippery s.o.b.) and had no issue with getting the loaf out after running a knife along the side. After removing the loaf from the pan, it was a touch moist still, so I placed it on the bottom of a spring pan for the first 10 minutes, then slid it onto the rack. Unfortunately, my picky 3 year old who loves nuts and seeds wouldn’t even look at it. But more for me. :) She’ll come around. I’m looking forward to making many more of these!

  483. Pingback: Quick Win: Breakfast made easy | Discipline and Grace
  484. Denise

    Hi!
    Sorry if you answered this for someone already. I am sensitive to oat gluten, as well as wheat gluten. If I use quinoa, any idea how much extra water to use? Do you think it might work just as well if I just soak the quinoa overnight instead?

    Thanks!

    • Sonja

      Hi, I used 1 cup quinoa flakes and 1/2 cup pumpkin seeds and didn’t change anything else – worked perfectly for me :)

  485. Joan Gale Frank

    I’ve made this bread twice now. Both times it turned out great and looked just like your pictures. I put it in the toaster and slather on some organic peach or raspberry jam and it satisfies even my most serious dessert cravings! I also like the fact that I can have it for breakfast or as a midnight snack and anytime is the perfect time to eat this treat.

  486. Janice

    I will definitely have to try this! Thanks for the suggestion on the quinoa flakes instead of oats I’ll give it a go! My husband an oats lover recently found out he’s allergic to them so our list of no nos has grown to gluten, dairy, oats, rye, celery and fish! That’s between my hubby and my daughter it makes life interesting to say the least!

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  489. Krista

    Sarah, thanks for the great recipe!

    When I started out making this I didn’t have a silicon loaf pan, and I found it was best to remove the soaked loaf with a spatula prior to any baking, then baking it on a cookie sheet and flipping it over midway through. Much easier than wrestling with a hot and slippery glass or metal pan.

    Where did you find your honey crockery in the first picture?

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  492. Ken

    Hi all. Just baked and tried my first one of these today – I like it! It didn’t come out as browned / crusty as the photo ones (you could still see some of the pale psyllium mix on the outside, even after going over time by 10 minutes), but I guess there really isn’t much that can spoil in it from appearing to be a little underdone. I didn’t want to go over any more than that as the exposed hazelnuts were already well roasted.
    It is very filling which I suspect it is supposed to be. Which leads me to ask, could it be an everyday food? (breakfast toast, soup bread, etc) Is there any reason why it couldn’t? (Too much daily exposure to any of the ingredients for example).
    This will help me determine if I need to freeze any of the slices. I think I ended up with 7 (now 6) thick slices, so if 5 days is the breadbox shelf life I may have to see if anyone else in the house might want one or two pieces (my creations from these sites mostly don’t go down well with the rest of the family – go figure?!)

    Oh, also, anyone know how long it would last frozen? I’d be willing to do two or even three loaves at a time if it keeps for more than a 4 or more weeks.

    Double Oh! Anyone know if cooking time / temp would need to be altered if I could fit three silicon loaf tins worth of dough in the oven at once?

    Thanks for reading,

    Ken.

  493. helen

    so yummy- had to force myself to stop at my 5th slice – when i was waiting for it to cool down i took a slither off one crust, oh my goodness how good is this? bang went the other crust, then two more small slices, then walked away but oh dear it was soo good i came back for one more!!, first two with tahini, the last 3 with butter, the only down side was that i wasnt meant to be having supper tonight…. but hey i told myself it will give me energy for that run first thing in the morning! thank you Sarah!

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  495. Amy

    I have this in the oven now. I can’t wait to try it. The photography is beautiful! I don’t have time to search through all the comments to see if anyone asked or if it was answered, but I would love to know what is on the bread when it was photographed. I’m guessing spinach with sweet potato and what else? Is the recipe in the index? Thanks!

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  498. mobile price

    Your blog is so inspiring! I came across it on instagram, and saw bread someone else made from this recipe! This post was the kick in the butt I needed to make my own bread, which is now in the oven, I can’t wait to try it – keep doing what you’re doing :)

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  502. jesse

    To the people harping on about the ghee not being vegan (etc etc), vegan ghee is readily available at most Indian and Fijian grocery stores and also on line. There are many brands but the one I use is called Aseel vegetable ghee.

  503. Pingback: The Loaf | theskepticalyogi
  504. Leah Sellers

    My, oh my ! Can you bake a loaf of Life Affirming Bread.
    Thank you for all of the Work you do, and for this wonderful recipe !
    It is Manna from the Land of Milk and Honey !

  505. Pingback: Fab Friday Links: from subway pics to woodland whimsy | ReStorying The Earth
  506. Maria Ilardi

    Wow, so many comments. Not surprising, my first try came out excellent.
    I substituted 2 TBS ground flax, 2TBS Chia meal for the 4 TBS Psyllium and it held together beautifully. Since ground flax is an ingredient in many baked goods I didn’t think there was a problem with heating it. Huhm.
    Big question like others have asked: Calories? Any estimate on that? And carbs?
    I guess we could all struggle and figure it out, but if you have an estimate, please put us out of our misery.
    And thanks for posting and plain just being there! very nice site.

  507. donna

    I just bought a bread at a craft market with these exact ingredients (it didn’t list salt and used honey instead of maple syrup; otherwise identical) and i LOVED it! I knew i had to make it so i plugged in the ingredients and your blog came up. Thank you so much for the recipe and the nutritional information. I have everything but the psyllium seed husks and then I’ll be good to go!

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  514. Kay Mason

    Tried the bread and it was difficult to wait untill it was cool … I was wondering if you have any recipe based on nuts and seeds, similar to this but sweeter, as a healthy candy bar for my 7 year old boy ? That would be so great, so looking forward for your advise …

  515. Michael Cole

    This bread is brilliant.

    My wife hates me cooking (she thinks it is possible to cook without making a mess, but I think a mess in inevitable from time to time and you just have to clean up afterwards). So, my daughter and I cook when my wife is away.

    We made the bread last weekend, and, by the time my wife got back, we’d cleaned up all our weekend mess (mostly caused by cooking other things).

    My wife loved the bread so much that she now wants me to bake another loaf – and I don’t even have to wait until she goes away again! That’s a result.

    Just one question though.

    I am using coarse salt, so, when you say:-

    1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)

    Does that mean ½ tsp. of coarse salt, or 1½ tsp. of coarse salt?

    Many thanks.

    Michael Cole
    London

  516. Pingback: ‘The Life-Changing Loaf of Bread’ by Sarah Britton | the holistic eye
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  518. JudyL

    The picture makes my mouth water! I would love to try this bread…..but – can anyone tell me if there is a substitute that would work in place of flax?
    I love flax, but I can’t eat it, it gives me the most terrible stomach pain!
    Thanks!

  519. Renée

    Fussy, Sarah, Amy, Ruth

    Like you I had concerns with flaxseed being heated as heat damages the omega 3s . Damaged essential fats can actually harm or cells especially the liver.

    So I did some research, turns out using whole flax seeds is Ok but using milled flaxseed is not a good idea.

    Check out: wwhfoods.org/genpage.php?tname=dailytip&bid=18

  520. Pingback: Citrus Beet Caviar on Labne and Life-Changing Bread • Sans [ceuticals]
  521. Susan

    I have to admit, I am completely enamored with this bread. I make it at least once a week. Thank you for the wonderful recipe! And you are right…I have worked in pumpkin seeds for sunflower, almonds for hazelnuts, etc. But I like it the best exactly the way you have the recipe!

  522. Geri

    OK, anyone have an idea about how many carbs in a slice of this bread. I like to stick to low carb and wondering if anyone tried making this with something other than the oats?

  523. naomi pine

    I’ve been wanting to make this for months and the ingredients arrived the other day so its now in the oven.I’ve replaced half the sunflower seeds with pumpkin seeds and simply can’t wait for it to be done. I’ve made it in a metal pan with baking parchment and have turned it out and am waiting for the second bake to finish. Going to try it with Armenian red lentil and apricot soup tomorrow if it lasts that long

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  528. Portia

    Thank you for this amazing and versatile recipe!
    I adapted slightly, using quinoa flakes instead of oats, reduced the sunflower seeds to 3/4 cup, added 1/4 pepitas, and 1 Tbs of sesame seeds.
    I used flaxmeal instead of flax seeds and found I only needed to add an extra tablespoon or so of water.
    I also used macadamia oil in place of coconut oil/ghee, and it worked fine in a loaf tin lined with baking paper.
    Looking forward to experimenting to make a fruit loaf!

  529. Amber

    Made this bread a couple of days ago and have to tell you it’s Amazzzzing!!!! Have passed on details of your website to my mum so she can sus out your great recipes too! Thank you!

  530. Melanie

    I made this yesterday and substituted the psyllium husks for coconut flour.
    Given that coconut flour soaks up moisture and I also ground the flaxseeds, I upped the water from 350ml to 440ml and it turned out beautifully. I’d chop the almonds roughly next time though.

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  533. KayTee

    AH-mazing. Eaten within 12 hours and now a second loaf is about to go in the oven! Because it already has almonds, flaxseed and oats, if you added some brewers yeast this would make a *spectacular* breast feeding supplement. :)

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  539. susan

    Hello! I thought a few people would like the nutritional info. It all depends on how you slice the loaf, of course. Obviously, this is a very calorie dense bread, which is great if you are an active person. If not, a thin slice or two on the side of a bowl of soup would be more reasonable portion. The whole loaf has 3256 cal, 234 g fat, 98 g protein, 99 g fiber. If you get 10 servings out of it, each would have 326 cal, 25 g fat, 10 g protein, 10 g fiber. If you get 12 servings, 271 cal, 20 g fat, 8 protein, 8 fiber.

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  543. Leia Duggan

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  545. Sonja

    Hi,
    I just wanted to say that I made this bread right now, and wow! I imagined it to be tasty, but this is really delicious! My man found it to compact and grainy, but I don’t mind at all. This will be a staple of mine from now on!
    Thank you for the recipe!
    Sonja

  546. Nelly

    Hi,
    I a really interested in healthy eating and lifestyle. All your recipes and pictures are great and I really love your blog. I made this bread and it is sooooo delicious. What do you think about adding eggs in the bread (for more protein)?

  547. Katherine

    Made this today for the first time and boy was it beautiful! The hardest part was trying to keep my hands off of the loaf while it cooled! Next time I think I will consider chopping the almonds…the slices that contained too many almonds seemed to crumble a bit but the slices without almonds stayed together.

  548. Pingback: Back-seat cooking | This thing's got legs
  549. ilse-maria

    Cacciaguida’s Prophecy of Dante’s Banishment.
    Thou shalt have proof how savoureth of salt
    The bread of others, and how hard a road
    The going down and up another’s stairs…..

    but experiencing something new means adopting new ideas, better if homemade !

  550. Pingback: Simple tips for staying healthy every day |
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  552. Michael Babcock

    (Whoops. Typo above. I meant to say that “I notice that note of your nuts or seeds in the recipe are soaked.)

  553. Michael Babcock

    I notice that none of your nuts or seeds in the recipe are not soaked. Without soaking (and in some cases, fermenting) them, they will still contain all the phytic acid, which interferes with mineral absorption, particularly calcium, magnesium and zinc and can lead to bone loss. After reading an article on phytic acid, recently (link below), I’d be a bit nervous about eating this bread if it is made with untreated nuts and seeds.

    http://www.westonaprice.org/food-features/living-with-phytic-acid

  554. Ilovemaki

    Just tried your recipe. I was my first time cooking bread and i LOVED IT. I’m eating it at breakfast with coffee, butter, marmelade and croissant, or at lunch with smoked salmon and salad ! All the grains are so good but it falls down a little bit when i cut a slice of bread. Thank you for sharing ♡

  555. Pingback: Nut and Seed Bread (Flourless) | quarteracrelifestyle
  556. Wendy

    I just wanted to let you know I made this yesterday and loved it. I have put this on my own blog with a link to you, thanks so much for this recipe – I shall be making it often!!

  557. Pingback: honey&salt | hope and love
  558. Clare Giammusso

    Do you have a replacement for the oats in this recipe. I like to keep carbs low and oats are high in carbohydrates.

  559. Pingback: test kitchen: life changing bread (or so they say) | Ballpoint + Pen
  560. Pingback: A Few Of My Favourite Things – ‘Not Bread’ Bread | The Green Rabbit
  561. Ruth

    I have recently heard that nuts and seeds are really unhealthy if exposed to heat. The fats become unhealthy fats and the is an amino acid which produces carcinogenic substances when heated? Is this true?

  562. Pingback: The Life-Changing Bread? | Sanae Ishida
  563. Nicolette

    I have made this bread many times – alwats a success. I have learned that you can substitute the specified seeds and nuts with virtually any others and I always use 1 cup of ground almonds and 1/2 cup of coconut flower in place of the oats. The last time I made it I whizzed up all the seeds and nuts in a Vitamix and used more liquid (water some buttermilk left over from a butter making session) – the result was a smoother bread which appealed to my husband as he didn’t get any seeds stuck between his teeth!!

  564. gail

    This bread is TO DIE FOR. My sister was with me for a few days and we made the recipe THREE TIMES already. I chopped up the sunflower seeds somewhat along with the nuts and used coldpressed flaxseed meal which I bought by mistake some time ago. It is great either toasted or untoasted; the second time we made it, it ended up in the oven a little longer and the crust got a bit crusty, and it was even better!!! I am so happy to have this recipe. we love it. Thank you for posting it.

  565. marrrta

    I am so incredibly happy to find this recipe… any suggestion on a substitute for the oats, though?… I am completely off grains and I’ve been using psyllium husk for a lot of things but cannot have oats! Thanks!

  566. Pingback: Vegan Mofo 16: Q is for pretty pink breakfast Quinoa in pink guava soup :: Living in the Pure
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  570. Morgan

    I noticed a similar recipe for ‘Paleo Bread’ on Green Kitchen Stories. There are a few differences between the breads- but basically the same concept. They offer alternative instructions for baking in a muffin pan. I was wondering if you think your recipe would also work well this way, or if you have any suggestions . I like that your recipe isn’t quite as calorie dense, but the little biscuit shapes you get from a muffin tin would be lovely for a picnic or camping.

    Thank you for posting delicious recipes that never fail to inspire!

  571. Pingback: Delicious Gluten Free Nut and Seed Loaf | Pure Life Nutrition and Wellness
  572. jb

    I’ve made this multiple times. Works perfectly as written. The only substitutions I’ve made are the various nuts and seeds. Excellent. I love to slice, spray lightly with coconut oil, and toast in a cast iron skillet.

  573. Elliott

    I don’t know whether it’s just me or if perhaps everyone else encountering
    issues with your website. It seems like some of the text in your content are running off the screen.
    Can someone else please comment and let me know if this is happening
    to them too? This might be a issue with my
    web browser because I’ve had this happen previously. Kudos

  574. din s.

    I made this bread pretty much just like written.
    But I soaked it for 24 hours. I left to cool for another 24 hours.
    My nuts and seeds were all soft in the end! There wasn’t
    anything crunchy about this bread, I must have soaked for too long
    because the picture looks totally crunchy. I will make it again for sure,
    but I will only soak for an hour or so.

  575. al

    I made the bread. It was delicious, but very, very crumbly. With every slice, I lost 30-40% of the slice mass to crumblage. Should I slightly increase the wet ingredients? Any other suggestions? Or just try again with no changes? I’d really like to be able to slice it so I could toast it. Thanks!

  576. Pingback: Your best breakfast: 6 great alternatives to cereal | CHAMPAGNE CARTEL
  577. Pingback: Rugsėjo mėnesio kąsniai. | Spicecoat's Blog
  578. Kelsy

    I made this loaf and used my dehydrator to try and keep to raw. I followed directions except I had pre-soaked my almonds and sunflower seeds overnight (also had some pepitas in there soaked), so I only added one cup of water.

    I then left it on the bench for a few hours but put it in the fridge overnight as it is a little hot where I am and I didn’t want it to turn weird. The fridge actually firmed it up quite a bit and I was able to slice it with a super sharp serrated knife I have.

    I then put it in the dehydrator on around 41 degrees for about 2.5 hours. It came out like semi-dry bread consistency, tasted nice. I’ve also put some in the toaster which was even better and probably how I will eat it, with a bit of coconut oil (no butter for me) and jam. :)

  579. Pingback: Superpower Granola Bars | meatless in a mcworld
  580. Pingback: Vegan Mofo 16: Q is for pretty pink breakfast Quinoa in pink guava soup | Early Morning Oats
  581. Laura M

    PS – I use buckwheat flakes because I can’t find gluten-free oats, and it works great.

    Sometimes I add applesauce, cinnamon and an extra tablespoon of psyllium… or banana, pecans, etc etc – so adaptable. I am SO GRATEFUL for this recipe – thank you!

  582. Laura M

    New, even easier way to make this bread! Put dry ingredients in one of those large freezer bags and shake to mix. Add the liquids and squish thoroughly, hands clean outside the bag, until well mixed. Then shape it into a loaf – right in the bag. Let sit, and do its thing, 2 hrs +… take the loaf out of the bag, wet your hands and smooth it out a bit, and bake directly on the oven rack at 350 for an hour and ten minutes.

    No timing issues, removing from the pan, etc… a super easy recipe made super dooper easy! I make two loaves, slice one and freeze it. I discovered this shortcut when I stayed at a friend’s house and left my silicone loaf pan behind (having made them the bread – we are all addicted!).

  583. Pingback: Seeded Bread | Practise Wellness
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  585. Pingback: Fall Baking Season: 10 nuts, seeds and grains combine in 1 crazy good super seed bread | canada.com
  586. Stian Haklev

    Made this twice, the first time I didn’t have a bread form, so I just let it sit overnight in a bowl, and then tried to shape it into a bread on a piece of baking paper. It worked, but was quite crumbly. We still loved it. This time I bought a bread form (not silicone, but that was fine) and followed the instructions. Worked perfectly – much better shape etc (see picture: https://plus.google.com/107702703184747130690/posts/E8XKDTBX9QU).

    This thing is perfect, so compact and healthy, keeps you full for ever, just had two slices with hardboiled egg for lunch.

    I’m wonder if I could add hemp hearts somehow, perhaps replacing some of the oats?

  587. Pingback: 5 things I’m loving lately… | meatless in a mcworld
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  589. Pingback: MoFo childhood fave: PB and J on toast | Lymie eating coconut
  590. Daniela

    Comment number million-and-one
    I tried it, it’s wonderful! Hubby takes every day a couple of slices with him to work, as a snack. He shared it with others too. A colleague sends him a link (“if your wife likes this kind of bread, she should read this”). It was the link to THIS VERY RECIPE! :) that’s how popular it is!:)
    Thank you, thank you, thank you!

  591. Pingback: Spiced Orange Chia Seed Marmalade | meatless in a mcworld
  592. Pingback: The Life-Changing Loaf of Bread | My New Roots | Vegan,Vegan
  593. Pingback: Friday finds | yours julie
  594. Amanda

    Hi Sarah-

    Thank you so much for this fabulous recipe! I make it all the time. Sliced extra-thin and toasted, with yogurt and tart jam on top… perfection! It’s also great on a cheese plate. Thank you, thank you!

  595. Pingback: Trail Mix Loaf - Fueling Endurance Performance
  596. April

    OMG – I have made this twice now, and it BLOWS. MY. MIND! Thank you for posting this. I have a quick question though, I live in Melbourne, Aus – and both times I’ve made it, it tends to sag a little in the middle. I dunno if its because of the weather or what. Do you have any recommendations?

  597. Tina

    Just a tip for any scandinavians: For readers in Norway or Sweden it seems the brand “FiberHUSK” is the same as psyllium husk powder.

  598. Allison

    I accidently left my loaf in the oven for nearly an hour longer than the recipe stated, but it was still fine. Maybe slightly crunchier? What a great recipe! So flexible and forgiving :) Thanks Sarah.

    My tip… drink plenty of water otherwise the psyllium might be a bit slow moving *rubs tummy*

  599. Pingback: Big brekky | paradisepantry
  600. Pingback: Weekend Getaway – Kiwi Style | nothing in particular
  601. Nicolette

    I have made this three times now and each time it has worked perfectly! It is a brilliant recipe! The last couple of times I used 1 cup of ground almonds and 1/2 cup of coconut flour is place of the oats to make it more low carb and is still works brilliantly although you need to add a little more water. I just add whichever nuts and seeds I have around now in the knowledge that most combinations seem to work! So nice to have found some bread which is not only low carb but very tasty too. Thank you

  602. Pingback: Almond, Quinoa & Pumpkin Seed Bread | Deliciously Ella
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  604. Pingback: Which bread is best? | CHAMPAGNE CARTEL
  605. Pingback: nuts & seeds bread | dAAn
  606. Shannon Rae

    yummmmmmmmmmm I just made a loaf of this bread, and it is incredible. I forgot to buy flax seeds, so instead used sesame seed. If you like sesame, I highly recommend trying that variation sometime. I’m loving it toasted with mulberry jam, or just butter, or honey. Thank you!

  607. Cathy

    I am not a good cook but I made this bread and it was fantastic. Beautiful toasted with feta cheese (for those who can have dairy)

  608. Christina

    Hi Sarah,
    I’m loving all of your recipes and the information on the nutrients. This was the first recipe of yours that I tried, and came out great! Thanks.

  609. Abby

    I’ve made this bread before and it is so delicious.
    I’m wanting to make it again and I was wondering, I have some millet seeds and buckwheat groats, do you think adding these would work? would I have to toast of soak them separately first?
    Anybody have any advice ?

  610. Pingback: house sitting delights | still being
  611. Anna

    Hello! Big thanks for this recipe! Just tested, and it as tasty as it looks like. Real great discover. I’ve just replaced flax seeds by poppy seeds, because of intolerance for the first one.
    Take care!

  612. Pingback: Seedy Breakfast Bars | Homespun Seasonal Living
  613. Pingback: The life-changing loaf of bread… | lovecookandpaint
  614. Pingback: The life changing loaf of bread… | lovecookandpaint
  615. Pingback: Lebensveränderndes Brot oder….. | tomatenblüte
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  617. Monica

    I made this bread and it is truly amazing!! Truly Life-Changing. Seriously easy to make. No effort at all. As you mentioned, the only hard part is waiting for the loaf to cool so that it can be eaten. Thank you to all the people in the world who share their recipes!!

  618. Nina

    I got this recipe and website from my naturopath. I made the bread it is great. I do not have a silicone pan so I mixed everything in a bowl then transferred it to a parchment paper lined glass loaf pan, Left it out for 5 hours then baked it per the recipe. It turned out great.

  619. ForumOzMum

    I think this bread is fabulous and I’ve told many women about it. Like many others, I made changes in each version though! I have added cranberries and macadamia nuts, to make it like a healthy muesli bar. I would also like to find a way to make the bread much taller, more like a traditional loaf. I am happy to add whichever seeds, nuts, meal or grain it takes, to do that. Any suggestions?

  620. Franziska

    This bread is delicious! I am from Germany, currently living in New Zealand and it is the hardest thing to find good bread anything close to German bread. And now I find this life changing loaf of bread and it is even bettern than usual German bread! A true life saver. :-)

  621. Pingback: A new favourite blog and a life-changing loaf of bread | The Difficult Dinner Guest
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  623. Pingback: Day 7: Tossing Garden Fresh Pizzas! | Lilly's Table Blog
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  625. Pingback: “Life changing loaf of bread” | Recipe Reverie
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  627. Pingback: not quite life changing – but amazing bread nonetheless
  628. Richard

    After a costly purchase I was finally prepared to make this. So far I’ve made the dough, and even in it’s uncooked form it’s delicious. I could seriously eat it like that. That being said, I am looking forward to the finished product, and am so far very happy with my investment.

  629. Pingback: Day 3: Life-Changing Bread and Book | Lilly's Table Blog
  630. Beth

    Thanks so much for this recipe. I Love it!!! I’ve made it four times with smaller loaf pans (6 x 4 inches). I double the recipe which is perfect for (4) loaves. When I made it for the first time, I didn’t have sunflower seeds in the house so I subbed pumpkin seeds. And because we enjoyed it so much, I’ve continued.

    The name you gave the loaf seemed like hyperbole. But it changed my life for the better. Thanks again.

  631. Pingback: WIP Wednesday… | joie de vivre (The Joy of Living)!
  632. lsaspacey

    I’m not sure if you are aware but a columnist for the Decor8 blog, Julia Cawley, has reposted your recipe there. There is a mention that she got the recipe from you but then she has created a Vimeo video showing the preparation of it. In addition, she has marked the image with a “pin” sticker to encouraging others to pin the image to Pinterest, which will bring traffic to her site and not yours as the originator of the recipe. She claims that she has altered the recipe but she made no significant changes in ingredients, no new additions or subtractions just minimal changes to the amounts. The changes she made were to add 1/3 cup more almonds, 1/2 tsp more salt, and use 2 tbsp less maple syrup. I thought you should know.

  633. Joanne Rothwell

    Sarah, thank you so much for the wonderful recipe, I just made the bread and it is only gorgeous. Thank you for being so generous with your recipes on your blog. Joanne

  634. Pingback: Food pyramid meals? | I'm not obsessive nutrition compulsive.
  635. Ursula

    Thanks so much for this fantastic recipe!!!! Finally got to making it, and it turned out great. Didn’t have a silicone loaf pan, but it still all came together nicely (left overnight) and popped out easily, and tastes wonderfully wholesome! Love how quick and easy it is!

  636. Pingback: Free Friday {healthy grocery haul} | healthninja
  637. Marie-Christine

    Bonjour de Bruxelles !

    A voir le nombre de commentaires sur votre pain, il est vraiment urgent pour moi de faire cette recette : il a l’air tellement appétissant !
    Merci pour votre partage !

    Marie-Christine

  638. Pingback: Green Kitchen Stories » Paleo Bread + Quick Pickled Fennel
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  642. kendall

    This bread is AMAZING!! it does not compare to normal bread, its is delicious and so easy to make, i also added dates, a few apricots and pumpkin (pepita seeds). I have also made the recipe and times it by 1.5 to fit in a bigger loaf pan and it came out perfect! I now make one at least every week…. If it lasts that long, its normally eaten before I even have the chance to put it in the freezer. Cannot recommend this more highly! FANTASTIC it really is life changing bread!

  643. Virginia

    This bread brought tears to my eyes…what a joy, wonderful therapy for me:)
    Any ideas on doubling recipe and buying a larger pan. Times etc?

  644. tess

    I finally made this bread last night. I love how easy it is, one pan to mix and bake in. I know it defeats the yeast free purpose, but it is super delicious toasted with vegemite! I will make this every week from now on.

  645. Pingback: 100 new recipes: part six | O Frabjous Day
  646. Amy G

    This was amazing. The title is so appropriate too. It literally is life-changing. We are following a strict anti-inflammatory diet and this fills the bread void deliciously!! Sooo incredible slathered with goat cheese and berries, or just toasted the slices in a pan with a little coconut oil. Mmmmm, I want more.

  647. Suzanne

    I lined a glass loaf pan with parchment paper since I didn’t have a silicone pan. Worked great. My 14 yr old son said the bread tasted good, but was really weird. He ate 3 slices with peanut butter and honey.

  648. Angie

    Made it and let it set overnight. Only thing I changed was that I added a couple tablespoons of gluten free sourdough starter to the mix. Awesome. Healthful. Delicious. Versatile- I’m already thinking of fun variations. Thank you so much!

  649. RubyCacchione

    just eating my first slice of this amazing ‘bread’, oh my, it’s been a long time since I’ve had anything this yummy! When I made this I did a few things differently, I used parchment paper as I did not have a silicone loaf pan, so I just lined my old bread pans with the paper and a bit of butter, and then I cooked my bread at a lower temp for much longer, more along the raw food temps… under 200 degrees and 4+ hours. Super delicious!!!

  650. Pingback: Incredible Nut & Seed Gluten-Free Bread Recipe - Vibrant Wellness Journal
  651. caitlin

    I made this over the weekend. So good! I have a super sensitive stomach and I was worried the psyllium husks would mess with it, but no! I have been eating with goat cheese and honey or avocado, mmmmm.

  652. Pingback: Amazing Banana Bread | Chocolate and Chickpeas
  653. David

    Made a loaf yesterday and I love it! Will make another one with cinnamon and raisins for sure!
    I also used a regular pan and it turned out fine.
    Thank you so very, very much! I’ve just discovered your blog and I love it!

  654. Bee

    Hurrah the bread is now sticking together much better. Since my previous comment (above) I have added more husk (1-2 tbsp), mixed all ingredients in a separate big bowl and left overnight (as opposed to 2 hrs). Not sure which of the above is stopping the massive crumble! Now I’m ready to experiment with adding fruit! Any suggestions???

  655. Trixie

    WOW! I have wanted to make this bread since I first saw the recipe 2 months ago. Finally tonight I made a loaf, it was spectacular!!! Tasted exactly as I had imagined and looked beautiful! I changed nothing from the original recipe and in fact baked it after it had sat for only 2 hours, it just looked like it was ready, and it was! So delish! Thanks!!!

  656. Bee

    I’ve made the bread twice and MUCH prefer ghee to coconut oil (perhaps the half Dane in me feels that coconut doesn’t suit a Danish style loaf).
    Although delicious both times it has been impossible to slice without losing the majority of the loaf to the kitchen table or left burning in the toaster. Any suggestions?

  657. Nanna Chel

    Hi, I have been reading about your bread on a few blogs this week so have just made a loaf myself and it is great. I will add a little more salt next time as I may have skimped on it today. I have just featured it on a post on my blog and just wanted to thank you for such a great recipe.

  658. Emily Preece

    Back to my first comment re: slicing. The bread slices beautifully, when using a bread knife. Also, I figure you can get about 20 slices per loaf. At someone’s previous calculation of 2,700 calories per loaf, that’s 135 calories per slice…. Not ‘diet’ food; but very, very filling, and good for you!!!

  659. Emily Preece

    It’s 6:00 AM, and I just had my first bite of ‘heaven’!!! Made the loaf yesterday, and let it sit overnight while I was in ‘dreamland’ before slicing this morning… The only change I made was using ‘blackstrap’ molasses instead of maple syrup. I also combined and mixed the ingredients as instructed; but used a bowl. Then, I formed the loaf and wrapped it in Saran Wrap before letting it sit, prior to baking. Every half hour I rotated the ‘loaf’ so any liquids could disperse within the loaf. There really was no liquid to speak of, though. When baking time came, I lined a glass loaf pan with parchment (down one side, across the bottom and up the other side), and set the pre-formed loaf in the dish. (The loaf was just a bit smaller than the glass pan, so it fit right in.) When the time came to take the loaf out from the pan, I just lifted it out using the edges of the parchment paper, then set the loaf directly on the rack for the remainder of the baking time. I did turn it (upside down) once half way through the baking time. It passed the “hollow tap” test when the baking time was done. I then turned off the oven, and l just let it cool with the loaf still inside. (Less temptation that way!!!) One other note: I am at 7,000 ft elevation, and noticed no adverse effects when following this recipe. i.e. no changes for altitude should be necessary. This dense, heavy bread is fabulous! Thanks for the recipe!!!

  660. Emily Preece

    In the photographs, the slices look so ‘perfect’. What is your suggestion/secret for slicing this bread and not having it crumble when doing so???

  661. CM

    This bread is divine! The easiest, most delicious “non-conventional” bread ever. I made coconut/buckwheat flour “bread” a few weeks ago and actually wanted to cry because it tasted so awful and was so far in texture from my distant recollection of conventional bread. Only tears of joy with this recipe!

  662. Pingback: The Life-Changing Loaf of Bread | foreverNOSHing
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  665. Laura

    I grew up and lived in Germany, before we moved to the US, UK and then France.There are about 500 different breads available in Germany. Now I live in France. I love to live in France. But … need I say more.
    There are several ÖKO-bakers in Germany who will ship their bread to France (such as http://www.brotbote.de) It usually arrives within 2 -3 days and tastes like Manna from Heaven. A dark bread will not lose its taste, instead, it gets better. Last time I visited I met with a new bread, called Essener Brot. (http://en.wikipedia.org/wiki/Sprouted_bread). An incredible, rich taste! Thank you SO MUCH for your recipe! I am baking my own bread with ingredients from a local French health food store. And I will certainly add your recipe to the top of the list of my most favorite breads!

  666. Eileen

    Thank you for a superb recipe! For English-based fans, all the ingredients can be found in health food stores, but are not cheap. I am going to check out online sources. My vegan brother visits from France several times a year and won’t touch supermarket bread. He’s certainly in for a treat next time he visits and I can sit back and feel virtuous as we all share your great loaf and a dish of lentil hummus.

  667. Caia

    FYI, psyllium husk can sometimes be found at Indian food stores under the name Sat-Isabgol, in a green box. It’s exactly the same as the stuff I get at the health food store.

  668. Shelley

    I just baked this today and it turned out great except it tastes like bird food. I used honey instead of maple syrup, but everything else was the same. I even put butter and honey on top to liven up the taste. I can eat nuts on their own without the waiting and baking so I’m curious what’s so life changing about this. I also now own a huge container of psyllium husks that I don’t think I’ll use again. Will syrup make that much difference? I’m glad everyone else enjoys it.

  669. Pingback: Seed-Nut-Oat Loaf | Amanda Scothern
  670. Britt Petrovich

    I just made this loaf yesterday and it’s already nearly gone! I love the psyllium seed husks, such a nice sweet, earthy flavor. Thank you so much for your wonderful posts. I’m inspired by your perspective on food and nutrition. I’m making my second loaf as we speak! Cheers

  671. Pingback: 313. “The Life-Changing Loaf of Bread” recipe by Sarah Britton | 9 Days, 8 Nights
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  674. Laura M

    This bread has indeed changed my life! After going paleo a year ago I made a lot of almond bread – (gluten-free supermarket breads are full of rubbish) till I discovered the problems of eating too many nuts, with their goitrogens, oxalic acids etc etc. I’m able to buy sprouted pumpkin and sunflower seeds so I use them – the quantity of hazelnuts is fine and they give such wonderful flavour.

    I often substitute quinoa flakes for the oats if I can’t find gluten-free oats, and have absolutely no problems, just adding a couple of ounces more water.

    I’ve also made sweeter versions with dried fruits, cinnamon, mashed banana (plus more psyllium in that case) and they’re always heaven. This wonderful recipe is quite accommodating.

    The friend who introduced the recipe to me slices it thin and then bakes it for another 20 minutes – she makes really yummy versatile ‘crackers’ this way.

    The biggest problem I have is getting the loaf out of the silicone mould after 20 minutes. This is a major operation! I’ve tried it in a greaseproof paper-lined tin but it really stuck to the organic-y paper I used and when I pulled it off it took a layer of the bread with it! I end up cooking it for longer, which seems to help – but I have to be careful to push all around the silicone before trying to remove the loaf, otherwise chunks of bread separate from the main loaf all too easily. I’d be interested in anyone’s tips on that one.

    In general I do find that the cooking times are not long enough to prevent it being too gooey inside. Maybe it’s just my oven, but I find an extra 20 minutes to make a better loaf of bread. Thanks for this fantastic, much-cherished recipe! My whole family love it.

  675. alpen

    this is just coming out of the oven right now, first time making it, and holy s it is a masterpiece. the smells wafting round the house are what i imagine a bakery tucked in a mystical woodland would smell like. thanks for the recipe- can’t eat gluten and gf breads on the shelf are just never that appealing to me. plus i love getting seeds this way, and who doesn’t love making (incredibly easy) homemade bread!? XO

  676. Katia

    I made this on Monday and it turned out perfect – just as expected. I was loving every slice, but yesterday (Wednesday) it turned sticky in the middle for some reason. I’ve been storing it on my counter in an airtight container and was just about to freeze some slices, but on finding the stickiness, threw it out. Any ideas what happened?

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  678. camille

    I made this following Melissa Taylor’s grain-free suggestion above (thank you!), using coconut flour and almond meal in place of the oats. I let the batter rest overnight.

    As many others, I had to bake the loaf much longer than indicated (more than an hour, but I lost track after a while), and it still turned out gummy in the center. Edible, but too gummy to be life-changing. :)

    My hunch is that I added too much water: I added more than indicated in the recipe (about 2 cups) because coconut flour absorbs more than oats and I wasn’t sure what the target texture was. But I may have overdone it, which meant there was too much moisture trapped inside the crust for it to evaporate properly as it baked. I’ll add less for my next batch!

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  680. Katia

    this is amazing – I specifically bought all the ingredients and made it exactly as directed and it is the best thing I’ve ever tasted. I cannot believe how good this is! Thanks so much!!!

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  682. Heather

    The more I eat this, the more I like it. Just made my fourth loaf. The original recipe is so good I have not yet gotten around to trying any variations.
    btw, I have a glass loaf pan, so the first couple of times it was tricky to get the loaf out–I had to bake it longer in the pan. Now I’m using parchment paper, and it comes out easily.

  683. Jenneke

    Great website and recipes, I enjoy it a lot! And it did changed my life. Thank you.
    What I wanted to ask is if you know if psyllium is safe to take when you are pregnant?
    I find all kinds of answers on the internet.. So I was hoping you would have a definitive answer?
    (I hope I didn’t overlooked the answer in the comments here)
    All the best!

  684. Janelle

    Sarah, this is absolutely delicious!! It has changed my life!;). Love you blog, will be trying many more of your recipes. Thank you so much for sharing!

  685. Natasha

    I finally found psyllium and made this last night. This really is life-changing. My boyfriend had it at a friend’s house, but he says the one I made is more bready. We think it’s because I used ground flax seed and it’s more floury than the whole seeds. I didn’t even need extra water to mix it. I love this bread.

  686. Susan

    I’m not quite sure how I found you but I am so excited!!!!!! The recipe looks fantastic!!! 3 words I love Easy, Healthy and Yummy ……………………….ok I have to add a 4th …………and Bread!!!!!!!

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  688. Elizabeth

    How about a little veggie juice pulp mixed in and instead of the maple syrup and water, some fresh apple juice?

  689. Julia

    Although I followed the instructions and didn’t replace any of the ingredients, my bread was falling apart at one end as soon as I had to turn it – did anyone else of you have this problem? Maybe 2 hours of resting is not enough? Help!

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  691. rox

    Hi, made it but one problem it was wet inside and crunchy on the outside. I would really want to try again because it is simply great!

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  693. Victoria T

    Also, for the few comments are calorie counts… I feel like these calories would be good calories (since they are coming from nuts and seeds) rather than the empty calories one would get from store-bought-crap-bread, and would keep you fuller (preventing calorie intake later?) Anyways, just an opinion.

  694. Victoria T

    I just made this, and it is AMAZING! Definitely life changing. I tried it toasted with peanut butter (YUM) and margarine (YUM, though not as healthy). Thank you for the great recipe. It’s so easy I’m going to make it every week.

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  698. naomi

    I’ve made the bread 4 times now and it’s incredible, i love it. However since reading the comments about the calories i did a count and it’s calorie dense. Mental note to be careful eating too much of this bread.
    Definitely will make a loaf on a weekly basis.

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  702. Ella

    Bread with oil may stay moist longer (as someone previously said) but for me it’s not a factor. My bread comes out perfect and it’s done in a matter of days anyway, so I am never concerned about it losing it’s umph. The first few times I made this bread, I did so just as it’s written but now have been making it without the oil and do not notice a difference at all.

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  704. Katie

    Doo you know how many calories in a slice of the bread in your post? Just wondering since I recently was put on a special diet by my doctor. thank you !

  705. Sarah

    Delicious!! I had it for breakfast this morning with avocado and rocket, I’ve already passed the recipe and your wonderful blog onto a couple of health minded friends.

  706. Hasti

    I made it, loved it and love you for it for posting it! :) I grew up in Denmark and the danish Rugbrød was what we ate everyday. This almost tastes better!!! It’s become a regular stable in our home. Thanks again for sharing your recipe!

  707. Barb

    Allen, I usually lightly toast nuts before baking – it makes a huge difference in flavor. Also, if you prefer honey over maple syrup, you might try one of the stronger tasting ones such as buckwheat.

  708. Lorelai

    Thanks for sharing this!!! I can’t wait to try it. I’ve been hunting for bread recipe that uses psyllium husks instead of flour, but I didn’t think I’d find one that doesn’t contain ANY flour. This is totally boss. I’m so excited :D

    P.S. For anyone having difficulty finding psyllium husk, you can buy it from Amazon.com. I pay ~$13 for a big bag.

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  711. ALLEN

    For the life changing bread: i used honey vs maple syrup. basically the bread has no taste. any suggestions as to what and how much to add to improve the taste?
    Thanks,
    Allen

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  713. Sarah R.

    Carlabelle- I calculated the calorie content per loaf and got 2,553, so pretty close to what you came up with. It doesn’t say how many slices each loaf yields, but assuming a dozen or so, you’d get around 200 calories per slice. So, yes, it is quite high compared to traditional bread, but you are getting a lot more nutrition,protein, and fiber per slice so it should be much more filling slice for slice compared to regular bread too. I’m going to give the recipe a try- it sounds too good to pass up, and knowing the calorie count, I’ll plan my meals accordingly.

  714. Tamara

    Your bread looks delicious – it reminds of a nutty seedy bread I would travel into Tokyo’s Shibuya to go to the famous Isetan Department store to buy in the 90s. How would you suggest to make this loaf GF (gluten free)? I.e supplement the oats for a GF option? Half of my son’s class at school are GF and I’ve been experimenting more in the kitchen with GF cooking.

  715. Elisabeth Withaness

    Ohmygod, my friend Erin served me a couple slices of your life-changing bread the other day, and I nearly had an orgasm in my mouth. Everything about it is amazing. (I grew up on dark, dense German breads — LoveLoveLove!). Erin’d made hers with almonds, and biting into one of those every couple of bites? A surprise, every time. Anyway, just wanted to say thank you. I have a pre-baked loaf sitting for a few hours as we speak. It’s about 100 degrees where I live today, and I don’t care: I still woke up and knew that I’d just have to bake me a loaf of your bread.

  716. Carlabelle

    Hi! This bread looks super duper amazing but I have one question – I worked out the calorie content of the recipe (using online sources) and got a WHOPPING 2700 CAL (not kj) per loaf. Now this seems shockingly high to me, if a loaf yields