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.

1,225 comments

  1. 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!

  2. 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.

  3. 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!

  4. 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.

  5. HELENA

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

  6. 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.

  7. 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.

  8. Pingback: June 23 breakfast | keeping track
  9. 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!

  10. Ms Brown

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

  11. Pingback: BERRY & CHIA SEED JAM | Sophie Craves...
  12. 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

  13. Pingback: Rival the Rose
  14. Pingback: Joogabrunssi ja Hesarin juttu | masulla
  15. Pingback: Five Alive Friday | Checks and Spots
  16. Pingback: Supporting Our Healthy Workplace - Talk Shop Media
  17. Pingback: Homemade Seven Seed Coconut Bread | [hand-meyd]
  18. Pingback: My New Roots’ Life-Changing Loaf of Bread | Customer
  19. 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

  20. 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.

  21. Pingback: The Life-Changing Loaf of Bread – Lavender and Olive
  22. hungry shark evolution hack

    Then medicine evolved moving from cottage industry to commercial
    empires. Put 3-4 players at one end of the pool and give them one rubber duckie apiece.
    Sharks are generally large and few people would be able to fend one off successfully if the
    shark decided you were his next meal.

  23. Yahoo

    Wonderful beat ! I would like to apprentice while you amend your website, how could i subscribe for a blog website?
    The account aided me a acceptable deal. I had been a little bit acquainted of this your broadcast provided bright
    clear idea

  24. Pingback: Green and groovy broccoli pizza
  25. Pingback: Day 21 (25th May 2014): Race day & Sunday Afternoon Cooking Class | A Personal Trainer's Blog
  26. Online Pharmacy

    I comment when I especially enjoy a article on a site or if I have something to valuable to contribute to
    the conversation. Usually it is caused by the sincerness displayed in the post I
    read. And on this article The Life-Changing Loaf of Bread | My New Roots.

    I was actually moved enough to post a comment ;) I do have
    2 questions for you if you usually do not mind. Is it just me or do some of these
    responses come across like written by brain dead people?
    :-P And, if you are posting on other online sites, I would like to keep up with everything
    new you have to post. Could you list every one of all your communal pages like your linkedin profile, Facebook page or twitter feed?

  27. 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.

  28. Pingback: LIFE-CHANGING-BREAD by My New Roots | guga's kitchen
  29. Pingback: 20 Easy Ways To Detox Daily | intheLoop | Yoga . Pilates . Health . Fitness | Singapore
  30. Pingback: Day 13 (17th May 2014): Let’s Talk About Strikes | A Personal Trainer's Blog
  31. 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 :)

  32. Pingback: the life changing loaf of bread | nichtnochsoeinlifestyleblog
  33. Pingback: Seeduction Muffins | megg salad
  34. Pingback: A Healthy Choice For Your Easter Weekend - My Website
  35. Pingback: friday favorites edition 2 | a smidgen of adventure
  36. Pingback: The most amazing bread | BY LOUISE*SK
  37. 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.

  38. 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!

  39. Pingback: sage roasted butternut & spring onion soup | Cortado Chronicles
  40. 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

  41. Pingback: Alternaloaf (or, the “life-changing loaf of bread”) | andcuriously.net
  42. 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.

  43. Pingback: Chleb bez mąki | Vegerunner.pl
  44. 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.

  45. Kay L Ford-Sollimo

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

  46. Pingback: A Day at the 'She is Wild Relaxation Retreat' | Bespoke-Bride: Wedding Blog
  47. Pingback: breakfast breads
  48. Pingback: My Foodie Inspirations | Practise Wellness
  49. Pingback: Green Spirit Breakfast Bowl and One Year Anniversary! | Green Spirit Adventures
  50. games Genre

    For playing online you don’t have to spend money on accommodation and transport.
    Your team will work to meet the requirements within the deadline, and if you make it
    then the payout is all yours. Every mission is different, you will experience
    different game styles as you progress through the game.

  51. Pingback: Life Changing Bread á la Helena (glutenfrei und vollwertig) | HelenaNature
  52. Pingback: Voorproefje: Supergezond Paasbrood! | Mr Daily Dishes
  53. Forest

    I’ve been exploring for a while for top quality articles or blog posts on this kind of area.
    Exploring in Yahoo I finally stumbled upon this site.
    Looking over this info made me uncovered just what I needed.

    I will visit your site often.

  54. jaskra

    An impressive share! I’ve just forwarded this onto a coworker who has been doing a little homework on this.
    And he actually ordered me lunch because I discovered it
    for him… lol. So let me reword this…. Thank YOU for the meal!!
    But yeah, thanks for spending some time to talk about this subject here on your site.

  55. Pingback: Change your life with Life Changing Loaf
  56. 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.

  57. Pingback: Sabbatical log: Day 20 | vaughnda
  58. Pingback: A Healthy Choice For Your Easter Weekend - Toronto City Gossip - Toronto City Gossip
  59. Pingback: Kale, Broccoli & Spinach Pesto Soup | The Sensitive Foodie
  60. Pingback: Food Crave | Favorite Recipes & New Recipes | DIY Tutorials
  61. Pingback: The Bread of Life, or "That's Life" Bread | Bring It!
  62. games

    The player who can accumulate the highest number of points at the end of the selected number of rounds is the winner.
    Her mission was after all was to annoy the guy so that she can be the center of all attention.
    Many games can be played absolutely free which obviously makes them extremely popular for people of all different ages not
    just the younger generation.

  63. Pingback: Kjøttproduksjon og fem vegetarblogger | firesesonger
  64. Pingback: Bezglutenowy Chleb z samych ziaren – Chleb zmieniający życie | BeMam
  65. mobile rpg games

    I am really impressed with your writing skills and also with the layout on your blog.
    Is this a paid theme or did you customize it yourself? Anyway keep up the nice quality writing, it’s rare
    to see a great blog like this one today.

  66. Pingback: Naan, Nachos, & Nuts | Coffee Stains
  67. Pingback: Bijzonder brood (zonder kneden) | Dijkstra bakt ze groen
  68. Arnoldo

    I’m curious to find out what blog system you have been utilizing?

    I’m experiencing some minor security problems with my latest blog and
    I’d like to find something more secure. Do you have any solutions?

  69. 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

  70. 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!

  71. Pingback: Flohsamen-Brot für ein anderes Leben? - Heilfasten Blog von Heilpraktiker Gräber
  72. Pingback: Karkkia! Herkkua! Makeaa! Mullenytnytnyt! |
  73. Pingback: Can CarameloRomesco + Flourless Bread » Can Caramelo
  74. Pingback: Ein Laib Brot, der Ihr Leben verändern könnte? | Energie und Kraft im Leben
  75. Pingback: Heute mal Brot statt Kekse. Nuss statt Gluten. Geschmack statt Krümel. - KeksTester
  76. Pingback: My First Loaf | The Nourishing Cupboard
  77. Pingback: Sarah Britton: la guru del cibo buono e sano – La ricetta del suo pane senza farina – Maccarese Stazione
  78. Pingback: Sarah Britton: la guru olistica del cibo buono e sano - Non Sprecare
  79. 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?

  80. 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. :-)

  81. Pingback: Brot again – DAS Brot « Sonnennest
  82. Pingback: [LIFESTYLE] The Life-Changing Loaf of Bread - WHAT I BOUGHT TODAY
  83. Pingback: Miriam Betancourt Rezept: Brot mit Brennnesselsamen | Auf dem Dao-Weg
  84. 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!

  85. 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

  86. hulahens.com

    Link exchange is nothing else but it is simply placing the
    other person’s weblog link on your page at suitable place and other person will also do similar for you.

  87. 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!

  88. 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. :-)

  89. Pingback: 5 Feel Good Tips for the Senses - The GOODista
  90. 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!!!!

  91. 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!

  92. 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:-)

  93. 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

  94. Porsche 911 turbo for sale

    The number 14 entry piloted by Rolf Stommelen and Kurt Ahrens retired a little earlier in
    the race with oiling issues. This car could attain a top speed of 172
    mph and accelerate from 0-60 mph in a mere 5. In 1966, the Can Am’s first actual season, the European factories had little interest in a series that only lasted from September
    to November and was comprised of just six events.

  95. 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

  96. 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 .

  97. Pingback: Life Changing Loaf of Bread + Rawvocado Spread | Life Is Like A Dumpling
  98. 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!

  99. Pingback: Gluten free bread – SaJe <3 Food
  100. 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

  101. Pingback: “life changing bread” – wird dieses brot dein leben verändern? | Maria mag Törtchen
  102. 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.

  103. Pingback: winter {blues}. | The offbeat Chronicles of a TuTu with Tea
  104. 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!

  105. Pingback: 5 breakFAST maaltijd ideeën
  106. Pingback: This bread WILL change your life! | A Leaf Less Ordinary
  107. Pingback: Walking — it’s for the birds! | Detroit Area Rambling Network
  108. Pingback: Baked It: Liked It | GOLO blog
  109. 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!!!

  110. 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!

  111. 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!

  112. 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.

  113. Pingback: Sunday Snack | ELISON BROOKS
  114. Pingback: Serce na talerzu: Chleb bez mąki i bez drożdży i bez zagniatania
  115. 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” ;-)

  116. Pingback: CARROT PULP BURGERS WITH A SECRET INGREDIENT | hairway to vegan
  117. Pingback: gratitude-a-thon day 350: small bites friday | *the gratitude-a-thon
  118. Pingback: Life Loaf – an edible love story. |
  119. 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.

  120. 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.

  121. 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. :)

  122. 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

  123. Pingback: Sunday rituals | the divine family tree
  124. 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!

  125. Pingback: Saturdays… | diary of a flâneuse
  126. 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.

  127. 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?

  128. 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!!

  129. 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!!!!

  130. 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!

  131. 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?

  132. 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!

  133. Harold U. Yang

    We’re a group of volunteers and opening a new scheme in our community.
    Your site offered us with valuable information to work on.
    You have done an impressive job and our entire community will be thankful to you.

  134. 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.

  135. Pingback: The life-changing loaf of bread | My KiTCHEN Spot
  136. 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!

  137. Pingback: "Life changing loaf of bread" oftwel een brood (zonder meel) met haver, noten, chia en lijnzaad | I'm a FoodieI'm a Foodie
  138. google plus api

    Great article! That is the type of info that are supposed to be shared across the internet.
    Disgrace on Google for no longer positioning this publish upper!
    Come on over and seek advice from my website . Thanks =)

  139. 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?

  140. Pingback: Granola Bars for Morgan | Backyard Cooks
  141. Pingback: Life-Changing Loaf of Bread |
  142. 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.

  143. Pingback: Nut and Seed Bread | Foods I Like
  144. 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! :)

  145. Pingback: WIAW: Fruit, Fat, and Bread | Actually Living
  146. 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.

  147. Pingback: Gluteeniton siemen-pähkinäleipä : Gurmee
  148. Pingback: AnaChronica: Nuevas Aventuras Gastronómicas / New Gastronomic Adventures | eCRAFTic
  149. Pingback: Hello world! | lala lulu & fletch
  150. Pingback: the fiber loaf | brooklyn bites
  151. 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:))

  152. 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!

  153. Pingback: Spill It, Sundays | Actually Living
  154. Pingback: Chleb bez mąki i bez drożdży i bez zagniatania | Kuchnia w formie
  155. Pingback: Life, lately. | jessicanada
  156. 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!

  157. Pingback: Weekend Links for 2/7/14 | Big Girl Life
  158. 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?

  159. 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!

  160. Pingback: WIAW – The Unscripted Version | Actually Living
  161. Pingback: Food Review: The “Nut Brick” (aka “The Life-Changing Loaf Of Bread”) | Scott C Lyerly
  162. 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.

  163. Pingback: Breadless Bread | Essential Omnivore
  164. 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.

  165. Pingback: The Most Amazing Bread! | Madhupa Maypop
  166. 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.

  167. 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.

  168. 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.

  169. 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.

  170. 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!!!

  171. 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

  172. Pingback: A Sunny Day in Dallas! | The Weight of My Weight
  173. 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.

  174. 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.

  175. Pingback: This bread really will change your life. I LOVE it. | http://www.6cupsbeforelunch.com
  176. 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!

  177. Pingback: Полезный хлеб с семенами | Lana.Moskalyuk.com
  178. 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 ?

  179. 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!

  180. 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!

  181. 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!

  182. 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!!!!

  183. 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!

  184. 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.

  185. 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!

  186. Pingback: » Nutty Oatmeal Loaf Sumptuous Spoonfuls
  187. 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!

  188. 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!

  189. Pingback: Life Changing Bread - Glutenfrei selber machen › www.gruene-smoothies-rezepte.de
  190. Pingback: All Things Danish: Bikes, Bowls and a Book Review | Home & Hand Recordings
  191. 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!!

  192. 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?

  193. 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!!

  194. 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

  195. 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

  196. Ang

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

  197. 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.

  198. 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?

  199. Pingback: Chleb, który odmienia życie | Czasopismo "Kąsek"
  200. 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.

  201. 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

  202. 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.

  203. 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.

  204. 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. :(

  205. 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

  206. Pingback: Life Changing Bread, Life Affirming Day | Home & Hand Recordings
  207. Pingback: The Life-Changing Loaf of Bread Has Already Changed My Life – After Just One Day! | ClassyHippi Blog
  208. 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!

  209. 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.

  210. 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.

  211. Pingback: The Life-Changing Loaf of Bread - FatArmy
  212. Pingback: Homemade no-knead bread courtesy of the Beekman Boys | Adventures in pasta making
  213. Pingback: The Life-Changing (and possibly cholesterol-lowering) Loaf of Bread | Kang Dao Acupuncture Health Center
  214. 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!!

  215. 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!!

  216. 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 !

  217. Pingback: SO MUCH HAPPY!!! | nothing in particular
  218. Pingback: Manna from Heaven | DIYmere
  219. Pingback: Inspiration: My New Roots | PURE by Evie
  220. 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!

  221. 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!

  222. Pingback: “Life Changing?” Loaf | the platypus connection
  223. 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.

  224. 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.

  225. 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!!

  226. 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!!!

  227. 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!

  228. 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!

  229. 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

  230. 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!

  231. 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!

  232. 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! :)

  233. Theresa

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

  234. 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.

  235. 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!

  236. 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!

  237. 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!

  238. 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!!

  239. 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. :)

  240. 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!

  241. Pingback: Mojo » Seed Bread: Health Eating Resolution Step #1
  242. 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?

  243. Pingback: The Life Bread
  244. Pingback: Pain 5 grains à l’érable et aux dattes / sans farine / sans gluten
  245. 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.

  246. Pingback: Gluteeniton herkkuleipä | Jolie
  247. Pingback: Chleb pełen orzechów i pestek bez mąki | Żona zrównoważona
  248. 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

  249. 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!

  250. Pingback: Quick Win: Breakfast made easy | Discipline and Grace
  251. 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 :)

  252. 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.

  253. 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!

  254. Pingback: Accidental healthiness: bird seed loaf | Saucy gander
  255. Pingback: Snow Day Soup and Life-Changing Loaf of Bread | French Gardener Dishes
  256. 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?

  257. Pingback: amo's food | this is how we brunch + apple butter recipe
  258. Pingback: Thursday 2nd January | Rabbits Nest
  259. 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.

  260. 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!

  261. Pingback: Almonds and adapting | COSECHA
  262. 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!

  263. Pingback: here & now › THE LIFE-CHANGING LOAF OF BREAD
  264. Pingback: Cracker Bread | Ready to make food amazing?
  265. 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 :)

  266. Pingback: thinking thursday. | 37days.com - Home of Patti Digh 37days.com – Home of Patti Digh
  267. Pingback: My lentil-hazelnut festive loaf | meatless in a mcworld
  268. Pingback: Life Changing Loaf of Bread | The Strands Of Me
  269. 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.

  270. Pingback: The Loaf | theskepticalyogi
  271. 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 !

  272. Pingback: Fab Friday Links: from subway pics to woodland whimsy | ReStorying The Earth
  273. 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.

  274. 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!

  275. Pingback: BLOG POSTS I LOVE
  276. Pingback: Links We Love | Roost Books
  277. Pingback: Staff Recipe Pick: The Life Changing Loaf of Bread | The Ridge Buzz
  278. Pingback: Time to Be Healthy | HAO CHIC
  279. Pingback: Hoe lunch je makkelijk, gezond en zonder brood? - Insalatina.nl
  280. Pingback: Pain énergie aux graines | Sérénité Gourmande
  281. 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 …

  282. 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

  283. Pingback: ‘The Life-Changing Loaf of Bread’ by Sarah Britton | the holistic eye
  284. Pingback: ‘Living lighter…’ | Cherries & Chisme
  285. 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!

  286. 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

  287. Pingback: Citrus Beet Caviar on Labne and Life-Changing Bread • Sans [ceuticals]
  288. 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!

  289. 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?

  290. 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

  291. Pingback: A Life Changing Loaf Of Bread! | Awesome Åshild
  292. Pingback: Nourishing Nut & Seed Bread
  293. Pingback: 100th Post Celebration!hello, veggy!
  294. Pingback: The Life-Changing Loaf of Bread | YOU CAN BE GOOD
  295. 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!

  296. 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!

  297. 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.

  298. Pingback: Heavenly Paleo Bread | YOU CAN BE GOOD
  299. Pingback: Recept: overheerlijk tarwevrij brood | Lichter leven
  300. 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. :)

  301. Pingback: How to Kick your Sugar Habit + A Feel-Good Sandwich | gratitude food
  302. Pingback: Vegan Caesar Salad (+ Gluten Free) – Still as Indulgent as the Original | The Vedge
  303. Pingback: Recently Recipes | Coffee Stains
  304. Pingback: The Seed of Life Bread (nutless and raw)Nouveau Raw
  305. Pingback: Simple Happiness.. with Tomato & Avocado Sandwich | YOU CAN BE GOOD
  306. 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.

  307. Pingback: Life changing bread hey… I better try it :) | daisyflowers
  308. Pingback: Inspiraciones del día (food lover) : mekitchen
  309. Pingback: Granola bread |
  310. Leia Duggan

    Excellent beat ! I wish to apprentice while you amend your web site, how can i subscribe for a blog site?
    The account aided me a acceptable deal. I had been
    tiny bit acquainted of this your broadcast offered bright clear concept

  311. Pingback: Bread – Paleo & Vegan friendly | The paleo way
  312. 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

  313. 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)?

  314. 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.

  315. Pingback: Back-seat cooking | This thing's got legs
  316. 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 !

  317. Pingback: Simple tips for staying healthy every day |
  318. Pingback: Chleb z ziaren | Krzepki Maluch
  319. Michael Babcock

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

  320. 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

  321. 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 ♡

  322. Pingback: Nut and Seed Bread (Flourless) | quarteracrelifestyle
  323. 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!!

  324. Pingback: honey&salt | hope and love
  325. 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.

  326. Pingback: test kitchen: life changing bread (or so they say) | Ballpoint + Pen
  327. Pingback: A Few Of My Favourite Things – ‘Not Bread’ Bread | The Green Rabbit
  328. 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?

  329. Pingback: The Life-Changing Bread? | Sanae Ishida
  330. 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!!

  331. 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.

  332. 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!

  333. Pingback: Vegan Mofo 16: Q is for pretty pink breakfast Quinoa in pink guava soup :: Living in the Pure
  334. Pingback: Prix Fixe: Tea Time | liquid yolk
  335. Pingback: The Life Changing Loaf aka Bird Seed Bread | Bloom & Nourish
  336. Pingback: lebensverändernd | stepanini
  337. 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!

  338. Pingback: Delicious Gluten Free Nut and Seed Loaf | Pure Life Nutrition and Wellness
  339. 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.

  340. 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

  341. 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.

  342. 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!

  343. Pingback: Your best breakfast: 6 great alternatives to cereal | CHAMPAGNE CARTEL
  344. Pingback: Rugsėjo mėnesio kąsniai. | Spicecoat's Blog
  345. 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. :)

  346. Pingback: Superpower Granola Bars | meatless in a mcworld
  347. Pingback: Vegan Mofo 16: Q is for pretty pink breakfast Quinoa in pink guava soup | Early Morning Oats
  348. 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!

  349. 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!).

  350. Pingback: Seeded Bread | Practise Wellness
  351. Pingback: favourite food blogs | ayoungvoice | can
  352. Pingback: Fall Baking Season: 10 nuts, seeds and grains combine in 1 crazy good super seed bread | canada.com
  353. 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?

  354. Pingback: 5 things I’m loving lately… | meatless in a mcworld
  355. Pingback: 10 Amazing Chia Seeds Recipes You Must Try! — A Harmony Healing
  356. Pingback: MoFo childhood fave: PB and J on toast | Lymie eating coconut
  357. 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!

  358. Pingback: Spiced Orange Chia Seed Marmalade | meatless in a mcworld
  359. Pingback: The Life-Changing Loaf of Bread | My New Roots | Vegan,Vegan
  360. Pingback: Friday finds | yours julie
  361. 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!

  362. Pingback: Trail Mix Loaf - Fueling Endurance Performance
  363. 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?

  364. 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.

  365. 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*

  366. Pingback: Big brekky | paradisepantry
  367. Pingback: Weekend Getaway – Kiwi Style | nothing in particular
  368. 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

  369. Pingback: Almond, Quinoa & Pumpkin Seed Bread | Deliciously Ella
  370. mark

    Mark Moel prêt MAISON

    Nous offrons des prêts privés, commerciaux et personnels avec de très faibles taux d’intérêt annuel aussi bas que 3% en un an à 50 ans la période de remboursement partout dans le monde. Nous offrons des prêts allant de 5000 $ à 100 millions $.

    Nos prêts sont bien assurés pour une sécurité maximale est notre priorité. Perdez-vous dormir la nuit se soucier comment obtenir un prêteur de prêt légitime? Vous ronger les ongles si vite? Au lieu de vous battre, communiquez avec Paul William Home Loan (services de prêt), maintenant, les spécialistes qui aident les prêts d’arrêt mauvaise histoire de crédit pour trouver une solution que la victoire est notre mission.

    Les candidats doivent remplir un formulaire de demande de prêt ci-dessous:

    Demande de crédit FORMULAIRE
    demandes de prêts
    Votre nom complet *
    Votre e-mail *
    Votre téléphone *
    Votre adresse *
    Votre ville *
    Etat / Province *
    pays *
    * Fax
    Date de naissance *
    Vous avez un compte? *
    Avez-vous demandé avant? *
    Le montant du prêt est nécessaire *
    L’espérance de vie *
    Le but du prêt *
    Envoyez-moi une copie scannée de votre passeport: *

    Créancier: M. Mark Moel.
    Le prêteur E-mail: [email protected]

  371. Pingback: Raisin & Spice Bread | dAAn
  372. Pingback: Which bread is best? | CHAMPAGNE CARTEL
  373. Pingback: nuts & seeds bread | dAAn
  374. 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!

  375. 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)

  376. 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.

  377. 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 ?

  378. Pingback: house sitting delights | still being
  379. 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!

  380. Pingback: Seedy Breakfast Bars | Homespun Seasonal Living
  381. Pingback: The life-changing loaf of bread… | lovecookandpaint
  382. Pingback: The life changing loaf of bread… | lovecookandpaint
  383. Pingback: Lebensveränderndes Brot oder….. | tomatenblüte
  384. Pingback: Come cook with me | Cherish Your Body
  385. 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!!

  386. 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.

  387. 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?

  388. 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. :-)

  389. Pingback: A new favourite blog and a life-changing loaf of bread | The Difficult Dinner Guest
  390. mark

    Hello,
    This is to inform the general public that Mr. Mark Moel, a private loan lender already open financial opportunity for all needs any financial help. We give loan at 2% interest rate to individuals, companies and companies under a clear and understandable terms and condition. contact us today by email at: [email protected]

    Borrower’s DATA

    1) Full Name: ………..

    2) Country: ………….

    3) Address: …………..

    4) State: ……………..

    5) Sex: ……………….

    6) Civil Status:…………

    7) Occupation: ……………

    8) Phone Number:……………

    9) Currently position in place of work: ……

    10) Monthly income:………..

    11) Loan Amount Needed: ……..

    12) Loan Duration:……………

    13) Purpose of Loan:…………..

    14) Religion: ……………………

    15) Have you applied before ……..

    16) Business name(If Any):……..

    17) Date of birth:…………….

    18) Marital status:…………….

    19) Next Of Kin:………………..

    20) Monthly Income:………………

    21) Phone:……………………….

    22) Fax:…………………………

    23) postal code:…………………..

    24) Mobile/cellular:………………

    25) Internet at home……………

    thank you,
    Mrs.Mark Moel

  391. Pingback: Day 7: Tossing Garden Fresh Pizzas! | Lilly's Table Blog
  392. Pingback: Scrambled Tofu with Black Beans, Chilies, and Cilantro - Three Many Cooks
  393. Pingback: “Life changing loaf of bread” | Recipe Reverie
  394. Pingback: 5 HTP Dosage | Fitness Training Set
  395. Pingback: not quite life changing – but amazing bread nonetheless
  396. 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.

  397. Pingback: Day 3: Life-Changing Bread and Book | Lilly's Table Blog
  398. 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.

  399. Pingback: WIP Wednesday… | joie de vivre (The Joy of Living)!
  400. 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.

  401. 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

  402. Pingback: Food pyramid meals? | I'm not obsessive nutrition compulsive.
  403. 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!

  404. Pingback: Free Friday {healthy grocery haul} | healthninja
  405. 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

  406. Pingback: Green Kitchen Stories » Paleo Bread + Quick Pickled Fennel
  407. Pingback: Friday Feeling | Double Trouble Running
  408. Pingback: Cheese I can eat! | The good, the bad, and the ugly of MSPI
  409. Pingback: Get Bread and Squirrel | FarOuterHebrides
  410. 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!

  411. 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?

  412. 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.

  413. Pingback: 100 new recipes: part six | O Frabjous Day
  414. 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.

  415. 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.

  416. 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!

  417. 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!!!

  418. Pingback: Incredible Nut & Seed Gluten-Free Bread Recipe - Vibrant Wellness Journal
  419. 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.

  420. Pingback: Amazing Banana Bread | Chocolate and Chickpeas
  421. 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!

  422. 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???

  423. 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!!!

  424. 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?

  425. 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.

  426. 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!!!

  427. 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!!!

  428. 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???

  429. 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!

  430. Pingback: The Life-Changing Loaf of Bread | foreverNOSHing
  431. Pingback: breakfast friday | the girl who lived (on the prairies)
  432. Pingback: Life-Changing-Bread | Tsavorite
  433. 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!

  434. 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.

  435. 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.

  436. 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.

  437. Pingback: Seed-Nut-Oat Loaf | Amanda Scothern
  438. 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

  439. Pingback: 313. “The Life-Changing Loaf of Bread” recipe by Sarah Britton | 9 Days, 8 Nights
  440. Pingback: Gingery cucumber carrot recovery salad | tasteslikewhoa
  441. Pingback: Life-Changing Loaf of Bread | e a t n i k.
  442. 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.

  443. 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

  444. 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?

  445. Pingback: Chleb z ziarnami , same ziarna www.brygidaibartek.pl
  446. 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!

  447. Pingback: Political Hummus - Fish and the Lemon Tree
  448. 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!!!

  449. Pingback: blüte auf brot. | milas-deli. photographs, sweets and coffee
  450. 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.

  451. 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!

  452. 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!

  453. 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.

  454. 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!!!!!!!

  455. Pingback: Grain Free Zone | conscious-foodie
  456. Elizabeth

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

  457. 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!

  458. Pingback: The Life-Changing Loaf of Bread | My New Roots - 4Just2Day
  459. 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!

  460. Pingback: Practise Wellness – Seeded Bread
  461. 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.

  462. 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.

  463. Pingback: Healthy bread and good poop – win! - the in between is mine -
  464. Pingback: The Getting Things Done Show | Breakfast in Chinatown
  465. Pingback: The Health Food Store, Chia (Pets?) and Birdseed | Connecting the Black Dots
  466. 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.

  467. Pingback: How Not to do Carb Load Day | My Journey to Health & Happiness
  468. Pingback: Life-Changing Bread- My New Roots | meg & veg
  469. Pingback: It’s June! « loquaciouslaura
  470. 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.

  471. Pingback: Nuts and Seeds Loaf | dessertification
  472. 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 !

  473. 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.

  474. 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!

  475. 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.

  476. 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.

  477. Pingback: Blueberry Bread (gluten free)
  478. Pingback: Raw Asparagus Salad/ Asparagus, Avocado and Goat Cheese Open-Faced Sandwich | Big Sis Little Dish
  479. 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

  480. Pingback: Cayuga St. Kitchen - The Most Amazing (Gluten-Free) Bread, that Everyone will LOVE!
  481. 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.

  482. 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.

  483. 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.

  484. 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 about 10-15 slices. That would mean 200-300 Cal per slice and if you eat 2 slices in one go it doubles that :(. Sorry for being anal about this. Can someone please tell me I worked it out wrong? Would LOVE to make this bread, but that calorie price seems a bit too high to pay for me….

  485. Hanna

    Just have to say that this bread is absolutley amazing! I´m totally addicted. Have been reading your blog for a long time now, you are such a great inspiration! Love your style. Thanks!

  486. Jacqueline

    Hi Sarah! I have been checking in and appreciating your blog for quite a while now. Thank you so much for all the informative dietary info and amazing recipes! A question about this bread: how far in advance would you say it can be made? Is it best when baked and eaten the same day? I know it’s okay to make the “dough” (term used loosely) ahead of time, but just not sure how quickly the bread dries out (or if it can be stored) when made in advance. Thanks for any thoughts/suggestions.

  487. Jim

    I made this recipe today and used almonds instead of hazelnuts and honey instead of maple syrup. It came out AMAZING. Thank you so so much for posting this! I am so glad that someone submitted this recipe to StumbleUpon where I “stumbled upon” it. Fantastic, absolutely!

  488. Catalina

    An update to share how well this bread turned out. I let the mixture rest on the kitchen counter, covered with a paper napkin, for 17 hours before being baked. I baked it in a metal bread pan (8.5″ x 4.5″ across the top) lined with parchment paper. I guess you could use wax paper if you don’t have parchment paper. The texture is perfect — not too damp, not too dry. It slices wonderfully, is not crumbly one bit. I recommend following the recipe exactly until you feel comfortable making substitutions. Be sure to test for doneness by tapping the bottom of the loaf for a hollow sound. With practice, you will learn to recognize this sound. Next time, I am subbing in some pumpkin seeds for the sunflower seeds, and adding dried cranberries.

  489. Maria

    Thanks a lot for posting this! I got a Finnish translation for this bread from another blog, and just loved the recipe. I replaced the maple syrop with blackstrap molasse, which is more healthy and less sweet, and it works out really great!! I have done this bread two times now, and this really might change our life.. !

  490. Pingback: brunch for the mamas | kitsch+camera
  491. Pingback: Baking Bread | mint peonies
  492. Angela

    Thank you for a wonderful recipe!
    I couldn’t get psyllium, so I substituted 4T chia seeds plus 2 T flax meal (I also used quinoa flakes instead of oats and added an extra 1/4c water) and it turned out beautifully. I will definitely be making this bread again! (Next time, I’m going to try with cooked quinoa instead of the flakes) Again, thank you for a truly beautiful bread solution in our gluten, oat, corn and egg free household!

  493. Pingback: Gluten Free Seed Bread | Please Pass the Recipe
  494. Pingback: Friday I’m in Love…with Easy & Healthy Recipes | Parenting Success
  495. Jenny Righetti

    I made this bread and absolutely loved it! I tried with a metal bread pan first and didn’t have much success with the form and consistency, but when I used the silicone bread pan, it worked perfectly. I also swapped out half the sunflower seeds for pumpkin seeds. Thanks for sharing this AMAZING (IMO – in my opinion) recipe.

  496. Jana

    I’m not one for commenting on every recipe I try, but this bread deserves a comment. SO DELICIOUS!! To be quite honest, I was a little skeptical when I first read the recipe. (My mother was even more skeptical…”where’s the yeast?!?!”). But I decided to have a little faith. In this case, faith = good call. So simple, and healthy, and delicious. I even made it in a regular glass loaf pan, and it was perfect. The first slice was cut this morning, and now, at 10pm, there might be 2 slices left. It’s just THAT good.

  497. Catalina

    I just mixed everything together, following the recipe exactly. Now it is sitting on the counter, looking very interesting. It is quite possible that wild, airborne yeasts, the same critters that add leavening to sourdough bread, will be attracted to the waiting loaf. Has anyone detected a slightly sour flavor?

    John, as to your oven temp. being right, most ovens are not right-on with the temp. and need annual adjustment. Did you test for doneness by tapping the bottom of the loaf (remove from pan first) and listening for a hollow sound? This is a sure-fire way to make sure bread is ready to come out of the oven.

    Ella — bread with oil stays moist longer.

  498. John

    This completely did not work for me :( i used hemp seeds, pumpkin seeds, walnuts, almonds, and flax seeds. The inside was way too wet and like raw dough, but I baked it to the max time and my oven temperature was definitely right. Any suggestions??

  499. Olga

    This bread for sure is very healthy. How many slices of bread should I eat per day? Are there any restrictions? Thanks a lot.

  500. Hilary OJ

    Hi Sarah,

    I just wanted to say that this bread really has changed the lives of a few of my family members. My aunt has started reading your blog after I gave her this recipe, and by changing her diet, she has been able to lower her cholesterol significantly. Thank you for all your nutritional advice and creative recipes. I strive to emulate your expertise in my blog and my practice as a personal trainer/health coach.

    Thanks!
    -Hilary
    eatingtrainingliving.com

  501. Pingback: How to turn your butt into a machine gun. | bentouttashape
  502. Craig Spenceley

    Today will be the second time I made this bread. I’ve been trying to find something filling in the morning that doesn’t rot my stomach and this is it. It’s really a wonderful recipe. Delicious, healthy and filling! Thanks alot.
    Craig

  503. Libby

    I barely cook and I certainly never imagined myself baking bread. Never. And then I saw this. And I just made it, and it’s absolutely delicious. And I just wanted to say BLESS YOU, Sarah B.

  504. Marcie

    I made this bread yesterday, posted a photo on Facebook and everyone wants the receipe.
    When making the bread for the first time,, make sure all ingredients are soaked as part of my load collapsed but seed were used on porridge. Also I did not let is stand, maybe that is why part collapsed.

  505. Pingback: Testing out the life changing loaf | Information, Yoghurt and Fruit
  506. Pingback: THE LIFE CHANGING BREAD | 2 diet or not 2 diet
  507. Deb

    The first time I made the bread, all I had was ground flax so I increased the water I guess too much because when it started to bake in the oven, it collapsed pretty much flat. I kept baking anyway and ended up slicing the finished product into “biscotti” slices, lol… still good toasted.

    I’m going to try again tomorrow sticking to the original recipe. Wish me luck! :)

  508. Trish

    This bread quickly became a staple in my home and we all love it. But is it possible that it’s got me putting on weight? I eat a couple of slices (about 1/2″ thick) a couple of times a day usually with coconut oil on top and often with a superthin smear of honey and then mostly consume juices yet I’ve just found I can’t get into a single pair of jeans in my closet! I’d love the nutrition facts!

  509. Pingback: Food In Motion: German Style Gluten-Free Vegan Bread | Uber Patrol - The Definitive Cool Guide
  510. Pingback: Life Changing Bread - Hartshorn Portraiture
  511. Pingback: The Life-Changing Loaf of Bread | HFR Living
  512. Pingback: ‘The Life-Changing Loaf of Bread’ and Some Gluten-free Tips! | lifeaftergrains
  513. Dini

    Thanks Shaz, but that’s exactly what I did… really upset, the few times it didn’t taste like metal it was wonderful. Not sure what’s going wrong here;( Maybe the loafs hang differently down under, lol.

  514. Lu Quade

    Hey. Great recipe: )

    Was interested in the gluten free oat statement so checked it out (from Coeliac Australia website):

    Oats will never be gluten (i.e. avenin) free [even if they are described as gluten (i.e. gliadin) free]. As mentioned in The Australian Coeliac magazine on several occasions, Dr Robert Anderson has found that approximately 1:5 people with coeliac disease react to pure uncontaminated oats i.e. they react to oat avenin.

    Link here: http://www.coeliac.org.au/coeliac-disease/faq.html

  515. Pingback: Rethinking the Bread Basket: Flourless Nut and Seed Bread (Vegan and Gluten Free!) |
  516. Inna

    Hello,

    I baked the bread for about 1.15 hr. It tastes great, but it’s a little wet inside. Is it supposed to be this way or should be completely dry? Thank you.

  517. nancy

    Hi there,
    I love this bread. Thank you!
    Do you have any idea of the nutritional breakdown per serving? I know, probably overkill, but just wanting to try to stick within my daily calorie count and this bread is definitely going in there!
    Thanks!

  518. Pingback: Taste The Health Gluten-Free Bread. This Ain’t Your Mama’s Gut Bomb Bread. | Bee Baby Blog
  519. Pingback: Superzdrowy chleb bez mąki | Zdrowie na deser
  520. Alexis

    I couldn’t wait to make this last weekend! I used Earth Balance Coconut Spread (although next time I will use regular coconut oil — the version I had listed unslated butter, for some reason, which is why I subbed in the first place), which worked perfectly. I also added six tablespoons of unsweetened shredded coconut. The smell as it was baking was unbelievable!!! And it tasted amazing. Next time I will probably do half flax seeds half flax meal just for nutrient absorption purposes. Can’t wait to try some of your other recipes!

  521. Pingback: Top 7 Healthy Coarse Cereals Breakfast - All Fresh Recipes
  522. Neha

    Thanks for this recipe. I tried it but turned out a bit gooy inside not that crisp – is that how it’s meant to be ? Mine also kept breaking a lot when I tried slicing it :( :( could you possibly suggest some solutions or where I might have gone wrong ?

  523. Pingback: I Heart Hazelnuts | Lila
  524. Pingback: Seriously healthy stuff | Foodnstuff
  525. Pingback: Practise Wellness – My Foodie Inspirations
  526. Pingback: Seeded Loaf of Bread | rhicreate
  527. sarah

    Im so excited about this bread that i’m ready to be your ambassador….. Im on my second loaf now and I don’t feel deprived anymore about missing out on bread. My second loaf was left out to sit over night and baked for 30min then turned over for 30mins. Turned out slightly better that extra 10 min at the start. I love pintrest for introducing you to me. Your ideas are the best thing ever!!

  528. Pingback: In a rush! | Dancing With Frogs
  529. Ella

    I have since made this bread with no coconut oil and it comes out just fine – no problems at all. Love this bread. I make it once a week.

  530. Shaz Pierre

    Dini – try putting all the ingredients in a mixing bowl and using parched paper (brown baking sheets) instead of putting it directly into the metal tin. Let it set overnight in the brown paper in the tin and stick it straight in the oven when you’re ready. That’s how I do it so I have less scrubbing to do afterwards.

  531. Karina

    Hi Sarah,

    I made the bread this morning and it turned out amazing (even though I left out the chia seeds). Thank you for this wonderful receipe! I paired it with your beet tartine with marinated caper berries – it was such a delicious lunch and I will definitely make more of it in the weeks to come.

  532. Dini

    Hi Sarah,
    I’ve tried this bread recipe 7 times. Twice it was awesome and to die for and to repeat every day,the other five times it had such an awful metallic after-taste that it ended up as duck food… I’ve tried different tins, leaving it just for two hours, and then over night, with and without baking foil… I have no idea what’s caused it… any idea? Have you had similar feedback from anyone else? Thanks so much in advance for taking the time… Best wishes from down under, Dini

  533. Pingback: Bits’n’pieces | Foodnstuff
  534. Tzippi Longstockings

    This didn’t hold together very well last time – I’ll try cooking it longer this time ’round.

  535. Pingback: Current Obsessions: Must Tries and Haves « A Day In The Life « OHMYDALIA – bringing blogs together
  536. Liz

    My naturopath wants me off starches and gluten for skin problems I have so I changed the oats for almond meal in this bread and it worked perfectly! I think I even like it better than I did with oats!

  537. Pingback: Fröbröd | Maten och jag
  538. Pingback: A “Life-Changing Loaf of Bread” | A Work in Progress
  539. Ella

    I do love this bread and have been making it about once a week. I have never used salt or any sweetener. This time, though, I want to see about not using oil. I wonder what the purpose is of the oil and whether omitting it will create any problems.

  540. Sharon

    This has become one of my favorite recipes! Very versatile too. Keep them coming!! Love your site!

  541. Pingback: The life-changing loaf of bread.
  542. Pingback: Gluten Free Seed Loaf
  543. Rachael

    I love this bread. It’s so incredibly delicious – especially straight out of the oven, or toasted. So good for me – so easy to make – !
    My sister says it looks like birdseed, so now we call it “Birdseed Bread.”
    It’s quickly becoming a staple in my diet. I like it with a little all-fruit strawberry jam, or raw honey and cinnamon.
    Thank you so much for sharing this recipe.

  544. Pingback: My New Root’s Life Changing Bread with Smashed Avocado & Eggs | Yeah…imma eat that.
  545. Pingback: Bread | minimal + lovely
  546. Pingback: The Life-Changing Bread | Not Your Typical Dietitian
  547. Dominic Londesborough

    What an awesome post. I’ve cut right down on bread eating since the beginning of this year. Not cut it out completely, because in moderation there’s no harm in wholemeal bread, and it’s great in restaurants, and a sandwich on the go.

    I do eat a lot of sunflower seeds, pumpkin seeds, and nuts. The ingredients in this bread post look mega-healthy.

  548. Pingback: This Bread is Nuts | Miller, Baker, Mead-Maker
  549. Irina

    Hi Sarah,
    Thanks a lot for the recipe. I followed your instructions, however the dough is not holding together well. Should I bake it more?

  550. Carly

    Are the nutrition facts about this bread available somewhere? I love it and eat it regularly but trying to track my calories so want to know what to estimate for a slice. (I slice the pieces about 1/2 inch thick, giving me around 13 servings per bread. Thanks!

  551. Pingback: Gluten-free Life-Changing Bread | Mixed Greens Blog
  552. Linda

    Absolutely love this recipe. It is so much fun to experiment with substitutions. Have made several different variations, substituting fresh non-sweetened juices for the all or part of the water (orange, apple, pineapple, lemon), using walnuts instead of hazelnuts, pumpkin seeds for sunflower seeds and adding citrus peel and/or chopped dried fruit(cranberries,currents, apricots) etc. A dash of cinnamon or ginger can also add sparkle to the taste.

    Have used it as a breakfast substitute 5 or 6 days a week for the past 6 weeks and feel great.

    Thank you for sharing this truly “life changing ” bread

  553. twitter password

    Wow! This could be one particular of the most beneficial blogs We have ever arrive across on this subject.
    Actually Magnificent. I am also an expert in this topic therefore I
    can understand your effort.

  554. Pingback: It’s all in the cards; Life-changing bread & babies | Lucy in the Larder
  555. Pingback: 4.17.2013/manna and jam | Lindley Battle
  556. Jacquie

    Sorry but rolled oats are not ‘gluten free’. The alternative of rolled spelt isn’t gluten free either. This bread isn’t gluten free and for coeliacs eating this would be problematic

  557. Lily

    I baked this without any coconut oil (or any other replacement fat) or maple syrup (or any other replacement sugar) and it still turned out great :) I made the original recipe first so that I would know if my modifications screwed something up. One thing for me was that if I let either version sit for longer than 2-3 hours, the bottom starts to turn black (even before cooking). The first time I left it sitting for 8 hours (my workday) and it was very black at the bottom and did not hold together well. The second time I baked it without oil or sugar, I made sure to let it sit for only 3 hours, and the bottom had started to turn a liiiiiiiittle bit black but I guess I caught it before that progressed too far, and it held together perfectly.

  558. Lora

    I am totally hooked. Making at least 2 loaves a week now. I smear it with fresh avocado for the perfect breakfast. Thanks for this amazing recipe!

  559. Pingback: Nuts About Nuts (& Seeds) | swensonfoods
  560. Pingback: Monday Mentions: Wedding Weekend Ed.
  561. Pingback: 4.16.2013/the best thing ever | Lindley Battle
  562. Ashley

    When I make this with flaxseed meal it takes 2 1/2c of water. Just thought this might be helpful to others who make it with meal instead of whole. :)

  563. Judith

    This bread is astonishingly good. I have made it twice and substituted the maple syrup with two or three chopped up dates. You like more salt than I do: I added a pinch. It was enough.

    This bread is a game changer and I am forever grateful that you’ve posted such lucid instructions. Thank you, thank you, thank you!!

  564. Vita

    I have never commented on blog, or web page or anything of that matter. I made this bread the other and lets say it blew my mind! It’s an amazing.. beautiful, tasty, toasty thing. My son, (he’s six) is also just crazy about it. i’m thrilled to have this one up my sleeve. thank you so much!
    Vita

  565. Pingback: (Genius!) Gluten Free Seed & Nut Bread | My Food Storage Cookbook
  566. Shaz Pierre

    Made this for the first time and totally loved it! Would like to try a sweet version maybe with driedfruit – it must be good right?!! Has anyone tried it? I’m yet to try it with Cheese, so far I’m having it with Avos and Bananas – separately of course – not mixed together!! It – is- YUM!

  567. Anja Moen

    I used flax meal instead of seeds,I used regular pan.
    Very good! I bake very good healthy bread twice a week, but this will be my favorite bread for now. So easy to make and came out from pan with no problem
    Toasted with Norwegian goat cheese, our brown cheese, oh, like heaven….
    Thanks!
    A

  568. Pingback: This bread changed my life too | 07:30am
  569. Leah

    Thank you for sharing your recipe. I’ve recreated it and I think I’m in love! I’ve reposted the recipe and linked it to your site. It was too good not to share, I hope you don’t mind.

  570. Stefanoir

    Oh MY!!! I just made this. And you are so right. It totally changed my life. It is amazing. Thank you. Im very grateful for your talent. x

  571. Veronique

    Hi Sarah,

    When I made this bread I found it a little bit crumbly (difficult to cut without some outside bits falling off). I made it exactly as per the recipe, but used a metal pan lined with parchment. Maybe I should have pressed down on it more before leaving it to sit? Maybe I should have covered it when leaving it to sit? Any thoughts you have would be most welcome!!

    Thanks

  572. Pingback: Discovering The Life Changing Loaf of Bread | sharing the food (and other stuff) we love
  573. Fannie

    This loaf is a amazing! I’ve been gluten and dairy free for over a year, and biting into a piece of this bread topped with Earth Balance spread and a cup of coffee makes for a perfect Sunday morning! Thank you a million times!!!

  574. Pingback: The Life-Changing Loaf of Bread | Keen On Greens
  575. Pingback: Whisper Thin Sandwich | Finch & Wallace
  576. Amy

    I’m confused!!!! I also thought ( along with fussy and one of the Sara’s), that heating flax changed it’s chemical composition and therefore loses any omega 3 benefits?! Can someone clarify this heating fats and oils thing….. Please!

    Bread is delicious! I need to know if I can still make it!!!! : )

  577. Smelly Nellie

    I have been eating this bread for a couple of weeks now and I love it. However, I’ve noticed that my body odor has changed since I started eating it (nothing else in my diet or lifestyle has changed so I’m sure it’s the bread). What could cause this, the chia seeds? The psyllium husks? I’m not extatic about my new “personal perfume” so if it’s due to an ingredient I can replace with something else, I’d rather.

    Has anyone else experienced this?

  578. Janine

    Made this and it turned out great but tasted very bland. I also found it too hard when toasted. I wonder about changing the oats with something else, plus need to add flavour to it – any ideas?

  579. Pingback: Wholesome Muffins | Make & Bake from Scratch
  580. Verena

    I made this bread a few days ago an I must say – I love it! :) Seeds are so delicous, I could eat them all of the day. My favourie topping is nut butter. Now I’m going to try some of your other recipes!!! :D

  581. Pingback: The Bread Everyone Is Talking About | Adela Stoulilova
  582. Pingback: Foodblog-Radar | Schlaraffenwelt - Expedition Genuss
  583. Siobhan

    This bread is incredible. I replaced the coconut oil with olive oil and it worked just fine. My only concern now is how much psyllium is too much…I could live off this stuff! Thanks for a wonderful recipe.

  584. Pingback: * Embas Bread * | Super Foodie Adventure
  585. Pingback: My New Roots’ Life Changing Loaf of Bread – bLANk’s Edition | abLANkblog
  586. Doris

    Have made this incredible bread three times already, and love to top it with something sweet or savory. I replace the maple syrup with 1 tbsp. of xylitol. The loaf keeps well pre-sliced in fridge or freezer and is a blessing for people following the wheat belly diet. I’d never be without a loaf – since I found it on your site. EVER!!!

  587. Nicola

    My loaf is in its pan right now, and has been sleeping for around 2 hours. I’m about to preheat the oven and I am beyond myself with excitement to taste this! This loaf has been on my ‘to do’ list for almost three months now and I have finally had time to make it.

    I’ll send you my blog link for the reference to your recipe once I post my photos! It’s really easy to find Psyllium husks in South Africa – most big chain stores and health shops stock it. I love finding out about a new ingredient to use – I would probably have overlooked it on the shelf every time had I not seen your recipe!

    Thank you for running such a fabulous blog. I love cooking from it and recommend it to all the South African vegans that send queries to me about recipes!

    <3

  588. Nika

    This bread is soo simple to make and sooo amazingly delicious! Everything you said about this bread Sarah is 100% true! I made a toast with goat cheese and avocado this morning and it is out of this world…I also have to tell you, my digestion is LOOOOOOOOVING it :).

  589. Pingback: Retreat recipes part one! | A year in West Cork
  590. Stefanie

    Hi
    just waiting for the postman bringing me my physillium seed husks.
    I shared your recipe on my facebook site an got many responses- may I translate it and share it with my german friends?

  591. Pingback: Nut, seed, oat, garlic, rosemary crackers | rosemarysruminations
  592. Gwen

    Oh my, this is a wonderful recipe. I added currants and dried cherries. Fabulous. So delicious toasted with peanut butter. I increased the salt slightly in my second loaf, and I also toasted all the seeds slightly before mixing them in. This added a toasty nutty flavor. But even without these adjustments for my family’s taste, this is a knockout recipe. Thank you!!

  593. Anne

    WOW is this good! I made some last night, and this morning I had an absolutely fantastic breakfast. I live in a nut-free household, but even just making mine with a mixture of pumpkin, sunflower, sesame and flax seeds was fantastic. The next time I make it I will be doubling the recipe for a slightly taller loaf. The seeds in mine settled so it’s only about 3 cm high.

  594. Pingback: Coming up | The Vegaquarian Times
  595. Tzippi Longstockings

    I found all the necessary ingredients at my local co-op, and my silicone loaf pan (I’ve been wanting an excuse to buy one) has just arrived, courtesy of an unused Amazon gift card. As soon as I’ve finished my homework, I’m mixing up a batch.
    I found this website through Food in Jars, and you’ve become a new favorite and daily inspiration. Keep it up!

  596. Pingback: Magic seed and nut loaf | Leaf + Grain
  597. Mette | Feriehus i Frankrike

    I finally made this yesterday and I am so delighted with the result! The first loaf will definitely not be the last. I had to leave it in the oven for a lot longer than indicated, but when it sounded hollow it was done indeed. Thank you so much for this life-changing recipe!

  598. Kelly

    Hmmm I may have done something wrong. Mine is gummy and it cooked over an hour! Doesn’t taste very good. Smelled wonderful but tastes awful because of the gummy.

  599. Kris

    I’ve fallen in love with this bread and now have it every morning for breakfast. It’s so easy to make, and I’ve just made it easier for myself. I was making the loaves one at a time until today when it occurred to me to just divvy up a second set of dry ingredients to put aside in a baggie for next weekend. Now all I have to do next time is add the wet ingredients and it’s ready for baking :o)

  600. Deanna

    I think the salt conversion is wrong. Converting from fine to coarse would require more volume, not less. The fine grains of salt take up less space. A teaspoon of fine sea salt weights just shy of 5 grams. The same weight in coarse salt is 1 1/4 teaspoons.

  601. Pingback: Baking this week | Paradise enow
  602. Maggie

    I’ve made this three times and it is super! The recipe is solidly in my “use” file (versus the “to try” file). As I don’t have silicon pans I simply lined a loaf pan with parchment paper. Pops out perfectly (the first loaf that was in an oiled pan didn’t come out nicely).

  603. Chiara

    This recipe is very promising! I have just finished to mix the ingredients, can’t wait to bake the loaf and taste it!
    I have a very serious allergy specifically to oat, not gluten, so I used teff flakes instead, which it is said to be the perfect substitution. I never tried it before, so it’s an experiment within the experiment. I also used sugar-beet root syrup instead of maple. Most unfortunately, all the shops I entered today had finished chia seeds supplies, so I added a little more of the other seeds: I really had to try and bake this loaf today ;)

  604. Lorraine

    This bread looks amazing. Could you make it with almond flour instead of psyllium husk powder? I have all of the other ingredients and almond flour. Thanks!

  605. Sonia

    Thank you so much for sharing this recipe. It is incredibly satisfying. I plan to make another loaf when this one is gone. Thank you for making bread healthy and accessible again.

  606. layla

    Made this DELICIOUS treat last night.
    Subbed Hemp Hearts for flax seeds as it was what I had in the pantry. Turned out perfect… and it might just very well be changing my life! :)

  607. Xintia Preda

    This bread is tastes amazing, it’s a shame it falls apart when you slice it. I made it twice: first with extra chia seeds and flax seeds as I didn’t have psyllium husks at that time, and the second time I used psyllium husks – but it still fell apart… Not sure why, but it’s an amazing bread anyway, it tastes and looks great! Thank you for sharing the recipe with us :-)

  608. Pingback: 8 healthy gluten & wheat free bread options + the life-changing bread by My New Roots | The Mindful Foodie
  609. carol

    I see so many posts about the center being gummy. It happened to me — What do you suggest? Followed recipe to a T, the Crust is golden. Sounded hollow. I am at a loss.

  610. Linda

    I made the bread, but it all fell apart after cooking. What did I do wrong? I stirred and mixed it really well, but it came out very dry. I crumbled up the pieces and add some almond milk so I can eat it as cereal in the morning. But I do want it to work as toast. Do I need to add more water? I followed all the directions closely, so I don’t know what went wrong. Please help!

  611. Katherine Rankin

    Thank you so much for this recipe! I have made this bread 3 times already and it gets better each time. I also add raisins, pumpkin seeds, and cinnamon. I also double up the psyllium to 8 tbsp as I feel it holds everything together better.

    This is a staple in my household!

    Thanks a million :)

  612. abby

    so excited, i’m actually making this today, measured out all the ingredients and everything.

    thank you for sharing

  613. Jocelyn Lukow

    This loaf of bread really is life-changing. Two months ago I gave birth to a beautiful baby girl and found myself even more ravenously hungry than usual (I’ve always loved to eat!!!) with the rigorous breastfeeding schedule that ensued. I make this loaf twice a week and with a pile of almond butter on top, it is the best thing for those late night snack sessions that every breastfeeding mama knows about!!!

  614. Pingback: Sesame and honey spread
  615. Sally

    Could this be mixed up then spooned into and cooked in a muffin pan? If I did try would I have to reduce the cooking time? I just happen to have two flexible muffin pans but not a loaf pan…

  616. Pingback: SUPERBRØD: supergodt & supersunt | ØKOLOGISTA
  617. Cindy

    I’m glad to report that there’s one more life changed here in Curitiba (Southern Brazil). I didn’t plan it that way and I’m not religious, but thought it was a poetic coincidence having “the life changing loaf of bread” for the first time on Easter. I used honey instead of maple syrup and a regular teflon pan (because that’s what I had), it looks great and it’s delicious! Can’t wait to try different versions with dried fruits, herbs and other nuts. Thank you!

  618. Pingback: In like a lion, out like a lamb-roast. |
  619. Sophie C

    I finally got hold of psyllium husks and gave this bread a try 3h ago, just replaced the oat flakes by hazelnut flakes (I’m sensitive to gluten, I just happened to learn it a few weeks ago). It is amazing! though I forgot it in the oven for a very long time (deeply brown crusty on the outside…but still tender and fresh inside).YUMMY!!!! I was so miserable to “let go” bread (I’m French…try to survive around here without bread and cheese; and sorry to say this, but glutenfree bread tastes like…well, NOT bread to me). And here the sensation got back to me. I made a nice “tartine” with raspberry jam on top of my first slice. SO enjoyable and thrilling!!! I might try to put olive oil instead of coconut next time. I’m not sure Roquefort Cheese will blend well with the hint of coconut. But then, I might give it a try and get astonished one more time! Thank you. I’m finally not feeling punished, but truly curious and expectant for what’s and will be in store for me in my new gluten free cooking life :) and that’s life changing, for sure! “Merci beaucoup !”

  620. Gabriele Taghizadeh

    I have made this bread already several times: the original version or with diff. dried fruits like cranberries, apricots, dates, figs (you get the picture). It turns out every time so good. The only bummer for me is, that I can not manage to get a nice slice (like the ones in this post), it always breaks or crumbles. Am I doing something wrong? I even cut the nuts in smaller pieces in order not to “hit” a hazelnut when slicing. Any suggestions?

  621. Pingback: Pan de 5 semillas — mil ocho mil
  622. Pingback: TWELFTH AVENUE
  623. Lorri H

    Just pulled the loaves out of the oven and they smell heavenly. It IS going to be so difficult to wait for them to cool! I doubled the recipe and took some liberties with the recipe – used both almonds and hazelnuts, sunflower and pumpkin seeds, and added a cup of organic currants. The result is a kaleidoscope of textures and colors! Used regular baking pans – greased with coconut oil – and they popped out a-okay! Thanks so much for this wonderful bread recipe!

  624. Pingback: The wheat free loaf of bread that will change your life - Well Central
  625. Pingback: I Tried the Life Changing Bread | anxietyandcoffee
  626. Pingback: The Life Changing Loaf of Bread |
  627. Sarah

    My only issue with this is the Flax seeds. the oils turn rancid when you cook them… and heat kills off any omega 3 benefit.

  628. Pingback: Zelf brood bakken met vlozaad (psyllium husk) | Zoett.nl | Zoett
  629. Petra

    Thanks for this great recipe. Never thougth making bread could be so simple, and could taste so yumyum-good without flower. I banned bread from my diet (or reduced to 2-3 slices per week) since the start of my eat healthy quest, just over a year ago. I posted this recipe on my Dutch blog – a nation where people a truly addicted to bread, so lets see if we can start a bread revolution!

  630. Pingback: The Life-Changing Loaf of Bread | Hysterical Runner
  631. laura

    this really is life changing. and agave works well in place of maple syrup (since i didn’t have any). thanks!

  632. Alice

    This recipe is perfect and so simple! I ended up using Molasses instead of syrup as thats what i had in and it tastes great…on my third batch now, completely and utterly addicted! Thank you!

  633. Pingback: A bread for the birds « Missio Dei Latte
  634. Sarah

    Was very excited to make this bread, even with my boyfriend saying it resembled bird food! =)

    When I was baking it though it was difficult for me to decide if it was done enough. The inside was a bit “gummy” as a few others described above.

    Was still delicious, but was wondering if perhaps I wasn’t cooking it long enough? I’m thinking of trying the dried fruit addition a few others have mentioned next time!

  635. Rachel

    Goodness, I made this bread today. I could hardly wait to get it in and out of the oven, then I impatiently twiddled my thumbs as it cooled off. I wasn’t disappointed, but it’s a LOT of bread. One slice is practically a meal. I froze about 3/4 of the loaf because there’s no way I’d get through the whole thing before it went bad. Thanks for this recipe! I’ll be making it again.

  636. Pingback: Bread with no Flour «
  637. Dana

    You mentioned that children should not be given husks. Do you mean on their own or is it ok as in this recipe? I would love to make this for my family. We are experimenting with a non processed eating life. We have cut out flour and sugar but bread cravings are hard to get over! Thanks!

  638. Stephanie

    If you make this bread with a regular pan, make a sling out of aluminum foil or parchment paper. Also, to give this bread some extra zing, mix a cup of your favorite dried fruit to the dry ingredients.

  639. susan herbert

    Wow! my daughter found you and then passed this recipe onto me – I have made it every 2 days for the last 2 weeks and everyone that passes though my studio gets a taste and the recipe, this is the best and easiest bread recipe I have ever done – well done and thank you :)

  640. Carole rennison

    just made your bread -love it!
    So tasty with the coconut oil and the crunchy hazelnuts – and healthy too
    Ps love your raw brownies tooooo!!! Made them loads of times – they really satisfy that sweet fix!

  641. jurand

    I made this two times, once with psyllium husks and once with minced flax seeds as substitute for the psyllium husk and both worked beautifully. I translated your recipe into Polish for my blog. I hope this is ok :).

  642. Pingback: A few things | For the love of bookshops
  643. Pingback: WEDNESDAY THINGS | The Healthy Everythingtarian
  644. Pingback: Curried Egg Salad and Two Years of Relishing It | Relishing It
  645. Pingback: Magiskt bröd | Ilovefruktsallad's Blog
  646. jody

    Fabulous bread, and thank you! Two things: Had the same questions as two other posters and it is NOT addressed in the great addendum you have regarding trouble shooting. Number 1; any reason this bread must “wait” until it is cool? Like all good breads, the joy of fresh out of the oven and that first warm bite is the best. Just curious why this is addressed as something to wait for. Number 2; why does this bread need to sit for a few hours/overnight? Would love to know nutritional reason. (i also soak nuts, but then drain. No draining here, obviously…..) Have tried the bread several times. No problems. Tastes fabulous. I eat it 5 min out a’ the oven. Would love to be enlightened as to the two questions. Thanks!

  647. Pingback: Delicious Inspiration | ERIN M. DESIGNS
  648. Ella

    I thought I was going to make this around March 13 (see my earlier post) but I ran into a roadblock of sorts because no local supermarket had the psyllium seed husks. I ended up finding them this morning at a health food store in the next town over. I will start making this tonight and finish it tomorrow; I can hardly wait!

  649. Ming-Zhu

    I honestly don’t know how to say thank you enough for this bread. I finally got around to baking it this evening. We took it out of the oven before we took our asses off to yoga, came home to a cooled loaf, tucked in and died with joy. It. Is. Exquisite. Thank you. Thank you. Thank you.

  650. Pingback: onto baking : no flour + no knead nut bread | Whole Grain Foodie
  651. Melissa Taylor

    I’ve made this four times in the past two weeks. I’m in love!!

    I did find that, in order to “paleo-ify” the recipe, I could replace the oats with one cup of coconut flour + a half cup of almonds.

    This gluten free gal salutes you!!!!

  652. Pingback: This Artsy Life: Weekend 11 [ Artsy & Mr. Forager Daydream ] | artsy foragerartsy forager
  653. Tuula

    Oh my lord! You are not lying, this bread is mind blowing – thank you so much! Am new to the blog but an avid fan already!

  654. Jill

    I have been having a blast making different versions of this amazing bread! Today I made a chocolate/coffee/cinnamon loaf. I used less quinoa flakes, a bit of mesquite flour, raw cocoa powder, konjac powder instead of psyllium and lucuma powder for sweetening. I have to watch sugar and carbs, so I try for ingredients that pack in a lot of protein/fiber with little starch and sugar. Thank you so much for your brilliant bread recipe!

  655. Lucy Mathers

    I love the bread. And today I added some garlic and basil and made into pizza crust. Turned out pretty good and is so good for me I might eat the whole pizza. Thank you.

  656. Imogen

    I made this last night, and it worked BEAUTIFULLY. A friend of mine tried it and said her loaf fell apart, so I’ll share what I did:

    - I pretty much just followed the method as it is written
    - I used coconut oil not ghee, and also substituted date syrup for maple syrup (both due to what I had in the cupboard)
    - used a metal tin, as I didn’t have a silicone one (to test it’s readiness I just ran a knife up the side and pressed in on it a bit)
    - I actually found it much easier to mix this in a bowl and then pour it into the tin
    - I sprayed a tiny amount of ricebran oil on the tin just in case it stuck (it didn’t, but perhaps it wouldn’t have stuck anyway)
    - getting the loaf out of the tin to put it in for it’s second bake was seamless- it just feel straight out and held it’s shape perfectly
    - my oven is on the hot side, so the first 20 minutes I did on 175, and then once I turned it over I did it on 150 for 30 minutes. It was already browning and hollow sounding.

    And it’s delicious. Seriously delicious. With Nuttelex and homemade baked beans for dinner last night, and today with avocado and tomato for breakfast. Toasts well.

    Have fun!

  657. Sonia

    This is now my favorite breakfast toast. Good for you, very satisfying and tasty. Plenty of fiber, protein and other good stuff to get me through the morning until lunch. Thanks for the recipe!

  658. Pingback: Vícezrnný bochník | Maškrtnica
  659. kennat

    thank you so very much for this recipe! i made this gorgeous bread and brought it into work. everyone loved it. it is so so good with some jam and almond butter on it.

  660. Anna

    Al, I actually used Metamucil capsules once for baking. I had to cut all the capsules in half and empty out the powder. Look on the ingredients label. If it is 100% psyllium husk, I think it doesn’t matter if it is a “supplement” type preparation.

  661. Jane Buchanan

    Thank you Sarah for your beautiful blog, this bread has certainly changed my life, as have many of your recipes. To say I was excited several weeks ago by this post would be a gross understatement, I have made this gorgeous bread so many times now & savour every delicious bite – I am spreading the word to everyone who will listen. Thank you for your generous offerings.
    Jane:) xx

  662. Bec

    Just made this, and you’re right, changed my life!
    Super easy to make, and eat.
    Thank you for posting this recipe, and congratulations on your wonderful site.
    xBec

  663. Braker

    The first time i made this in a non-silicone pan, it was really hard to get out. But today I lined just the bottom with a cut-to-fit piece of parchment paper and the bread came right out when it was time to flip. Just FYI.

  664. catie

    I have made this bread twice. First time: followed the recipe exactly, it was delicious and so easy. Second time: was out of almonds and sunflower seeds, used chopped walnuts and raw pumpkin seeds instead, and added rosemary. Delicious!!!

  665. Al

    Hi,

    I can’t wait to try making this, looks and sounds amazing. One question – I can only find psyllium seed husks near me in the suppliment form (not specifically made for baking). Is there any difference? Is it ok to use the suppliment version?
    Thanks! So excited!

  666. yoko

    i’m gluten intolerant and hubbie is type 1 diabetic so this bread is pretty life-changing for us too :) the bread is happily baking right now..the smell in the house is incredible. i’m already dreaming up a hot cereal version using the same ingredients. and the fact that it creates so few dishes..there could not be a better recipe out there

  667. Kat

    I made this bread and it is awesome. My husband, an avid sourdough-rye-spelt bread maker, loves it, too, although he sees it more as a granola bar than a bread.

    My one complaint: it’s so hard to cut! I followed the directions, did the almond version, no other subs. I was able to slice about half the loaf into very delicate slices. The rest crumbled.

    I don’t mind the crumbled bits – I can toast them for granola, but I would love to have more full slices. Any tips?

  668. Hannah

    I baked this bread yesterday an I L-O-V-E it!! Thank you so much for all your recipes! You keep my kitchen from becoming anything but boring. ;)

  669. Marissa

    You sold me on this bread before I even tried it! Now that I have, I don’t know what I did without it in my life ;) Right now, I’m making my second loaf in a week. My partner and I can’t get enough of it. My favorite way to eat it is toasted with nut butter, jam, or even plain. Thanks for the recipe!

  670. Pingback: Getting Spiritual and shit | Tresor de Jour
  671. Katy

    Just finished baking my THIRD one. I love it, thank you. Slightly adapted due to only getting some of the ingredients in powdered form so the water quantities are needing a bit more experimentation. But so far regardless of condition it has been delicious.Thanks for sharing

  672. Ariel

    Made this and it was truly phenomenal! It’s not only a wonderful health bread, but it tastes better than just about any bread I can think of and really leaves nothing to be desired.

    I baked it in a metal loaf pan and left out the chia and flax, used 4 Tbsp of powdered psyllium (it was sweetened, so I left out the maple syrup as well), and used olive oil instead of coconut. Thanks for sharing this recipe!

  673. Pingback: Hellisbúabrauð | Hugskotið
  674. Pingback: Is Bread Life? Thoughts on Pesach 2013 | judyrefuah
  675. Pingback: The Life-Changing Seed Filled Bread - EatSeed.com
  676. Pingback: Things making me happy |
  677. Thermal Cameras

    Youre so cool! I dont suppose Ive learn something like this before. So nice to search out somebody with some unique thoughts on this subject. realy thanks for beginning this up. this web site is something that is wanted on the internet, someone with a little bit originality. helpful job for bringing something new to the internet!

  678. Or Carmi

    So i saw this recipe yesterday (can’t believe i didn’t discover your blog earlier:) and just HAD to go buy the ingredients and bake it right away.
    i did so and this morning sliced the first slices, it is absolutely wonderful! tastes great, love the texture too and can’t wait to try it with Avocado, Ricotta and honey, some nut butter or really anything else! it’s so easy to make too, love it!! thank you!
    i went Gluten Free more than 5 months ago and it’s nice to have a healthy option for a ‘bread’ now :)

  679. Deb

    This is amazing. I never post comments but this time I had to tell you how great this bread turned out. I used a glass loaf pan with parchment, let it sit out overnight before baking and baked for approx 38 minutes (the second session). I used wire cooling rack and flipped it onto the rack, then set the rack in the oven for the last 38 minutes. I also mixed my ingredients in a bowl then transferred to the pan. Thank you so much for this great recipe!

  680. Ella

    I will make this bread tomorrow and can hardly wait!!!! I think I will try it with a slather of unsalted butter….yum!

  681. Jesse @OutToLunchC

    Thank you so much for sharing this recipe Sarah, this bread is AMAZING!!!!!!!!!!! I’m seriously addicted. I’m on a bit of a Candida diet so I sweetened it with 5-10 drops of setvia and used 1 cup of quinoa flakes and 1/2 cup of oats and it worked out perfectly! Used a glass loaf pan and I had a bit of trouble getting the loaf out of the pan but it worked in the end. I think I’ll look for a silicone pan because I think I might be making this on a regular basis!

  682. Angela

    I made this bread with Quinoa flakes instead of oats and flax meal instead of seeds (only because that’s what I ha in the cupboard) and it worked fine without adding any extra water. I used the 1 1/2 cup measurement of water though, not the 350mL measurement (1 1/2 cups is 425mL of liquid).

  683. Melissa

    Hi! I’ve heard incredible things about this recipe and am dying to make it. My only concern is that you said “everything gets soaked for optimal nutrition and digestion,” but the essential components of soaking – acid and warm temperature – aren’t included in the recipe. Correct me if I’m wrong, but I’m not sure the soaking method you describe here will actually boost nutrition and ease digestion. Do you recommend adding an acid like kefir or apple cider vinegar and heating the water slightly? Thank you!

  684. Pingback: Feed Me! | Eat, Run, Travel
  685. Pingback: Superhero Nut & Seed Bread | My Healthy "RECIPE" Cravings
  686. Chaotic Vegan Kitchen

    With a title like, “Life Changing Bread,” I had to make this. And, I’m super excited about it! I followed the recipe exactly (used half sunflower and half pumpkin seeds), just to make sure I was getting it right. It is super delicious, but a bit slimy in the middle, even when toasted. I think next time I’ll grind some of the flax seeds, and that should take care of that. But I love that it is so healthful and gluten free and EASY! I wasn’t sure if I should cover it while it sat, so I just put a big pot lid loosely over my bread pan. (Maybe I should have left it open in the air, and it wouldn’t have been so slimy in the middle?) But, overall, yum. And, I’d say along with life-changing, it can also be called, “world’s messiest bread”. I usually bake my bread with tons of seeds and nuts, but the gluten holds them in place. With this bread, eat bite had a small downpour of seeds onto my plate. :-)

  687. Pingback: .march inspiration. | .erin gets gone.
  688. Annie

    I took a harder route to making this bread by using my food processor for all the ingredients except the sunflower seeds and the almonds. I “ground” all the dry ingredients first in the food processor and then added the wet ingredients–I was using steel cut oats that needed to be pulverized as well as ground flax and ground psyllium. Then I just folded in the seeds and nuts after the dough was pretty much formed. AMAZING. And since I haven’t had any bread in months, this sure seems like the real thing to me. THANK YOU SO MUCH FOR THIS!!!

  689. Pingback: The Life-Changing Loaf of Bread (It’s True!) | The Veganator
  690. Pingback: Super-Hero Bread! | My Healthy Cravings
  691. Hilda

    I used melted butter instead of coconut oil, skipped the chia seeds and a baked it in a normal loaf pan without any problems…l.o.v.e.l.y bread!

  692. Mary C

    Made this over the weekend…………FABULOUS!! This will be a staple for me. Thank you so much. I am going to try it with cocoa nibs and shaved coconut for a treat.

  693. Chloe

    I came across your blog last night and this loaf looked so stunning I couldn’t wait to make it! I just pulled mine out of the oven and it looks nearly as beautiful as yours. I also try to avoid eating bread in favour of fruit and vegetables so this loaf is definitely something I am drawn to; full of goodness.

    I am so happy I found your blog! Thank you from Perth, Australia :)

  694. Pingback: Daily food: Plant-based no-oil | Finding Ikigai
  695. Susan

    I made this last night and it was great! I know I will keep making it and trying different substitutions. I let my loaf cool completely, but it is gummy to the touch. Is that the way it should be or did I need to cook it longer? Thanks.

  696. Hella

    I made this using millet, quinoa, and buckwheat (instead of oats) that I lightly ground in a coffee grinder. It turned out delicious. Also, psilium husk actually comes from the seed stalks of an extremely common lawn weed, Plantain (or Plantago spp. botanically). I guarantee that over 90% of readers have it in their yard. I’m going to start gathering it to make this recipe again!

  697. Sara

    Hello all! I made this the other day and while I did really enjoy it, I found that it was slightly gummy–not so much “wet” to the touch or anything, but just kind of gummy when I eat it (which makes sense given the mucilaginous nature of flax, chia, and psyllium). Not necessarily a deterrent, but maybe something to be aware of when making it. Perhaps others have found a way to avoid this?

  698. wendy

    just finished. It taste good , although I forgot to add the salt. a few problems though.. It feel apart when I sliced it . Any suggestion ? I used the psyllium powder rather than husks. Should I add a bit more water? I will make it again.
    PS. I love your website

  699. Micron the Cat

    In your pictures, there’s a grain that is long and white – looks like rice, to me. What is that?
    I have my first loaf of this in the oven now – crossing fingers!
    Thanks!

  700. Ann

    Just made this bread (and after waiting 10 minutes as suggested, ate 2 slices with some extra virgin olive oil, sea salt and black pepper). I must agree wholeheartedly, this recipe is life-changing! having recently eliminated all gluten, corn, diary and eggs from my diet I have been struggling with trying to find some kind of bread/scone recipe I can enjoy and most importantly- feel good about eating :) So thank you, thank you, thank you a million times over. this recipe has opened up a whole new world of possibilities for me! Finally bread I can eat- PS. Totally LOVE the inclusion of psyllium husks!! Sending love all the way from Malta, Europe!

  701. Cécile

    Absolutely delicious and so easy to make! My 5yr can do this on her own and just loves to pull out all the different ingredients needed.
    Once cut and toast it is out of this world! Made it again adding some pumpkin seeds and dates.
    And starting using psyllium with my daughter to help with some longstanding digestive issues.

    Thanks for a great recipe!

  702. Pingback: Kinners, das Brot ist fertig! | foodsandeverything
  703. Casey

    Hi! Can you sprout the seeds first? Or would it not be bread like then? Just because I’ve read that sprouted seeds are better. Thanks for such amazing recipes!

  704. Kerry

    Quick question please…the recipe says at the very end that psyllium is a potential choking hazard for small children. Does that include being baked in this bread? I’d live to make this for my 2 and 4 yr old, If considered safe. TIA!

    • Natalia

      It would be a choking hazard if swallowed dry and/or with not enough water to chase it down. The idea is it would get stuck in the throat and then swell up. That’s why when used as a supplement/laxative they are very clear on mixing it with water first and lots of it. It should not be a hazard in this as it’s already mixed with water and left to absorb it for some time.

  705. Alex L

    I think I might just cry! Having recently been diagnosed with Irritable Bowel Syndrome and an inflamed stomach, I have been advised to go on a low FODMAP diet. This means that even commercial gluten free bread can make the symptoms flair up. But this Life-Changing bread has not a single ingredient that I can’t eat! I am soooo excited and will definitely be making it first thing tomorrow!!!

  706. Jane

    Brillant recipe! And I never ever leave comments. So easy and shockingly held together so well from start to finish. I subbed sesame seeds for the flax, brown rice flakes for the oats, and took out the sweetener/ stevia completely. Thank you thank you thank you!

  707. Athanasia

    Thank you Sara for sharing this wonderful recipe. I baked my first loaf and it disappeared in less than a week. I did a double dosis on the second one and came out lovely.

  708. Laura

    LOVE THIS!!!! Substituted oats with quinoa (just because!) and it’s turned out beautifully. Thanks so much for a gorgeous and inspiring blog…. Btw, I rarely comment on blogs but this loaf is so amazing I just had to let you know :-)

  709. Kelsey

    Yeah, just made this and IT’S AS GOOD AS IT LOOKS AND THAT MEANS INCREDIBLY DELICIOUS! Next time I’ll probably try subbing out some of the coconut oil… the flavor is a little too strong for my taste, but that’s totally a personal preference. And I can’t wait to try messing around with additions to the recipe! I’ve had dark Danish rye before with dates, raisins, and currants in… probably going to try that next chance I get!

  710. Chelsea Carroll

    Thank you so much for this amazing recipe! I made it last week and it was awesome! So delicious and fulfilling. I will definitely be making it again and experimenting with different nuts and seeds.

  711. Pingback: Nut cheese | rosemarysruminations
  712. angie

    I saw this and got so excited that I could finally have bread on an alergy program I’m doing for 40 days. I made this last night, it was simple and easy to make and is delicous! So delicious, that I’m making another loaf today!

  713. Eva

    Great recipe. Made it twice and will make it again. To answer the oil question above, the second time I made it with 2 tbs. cold pressed sunflower oil instead of coconut oil (the boyfriend doesn’t like coconut oil) and it worked perfectly. I live in France and I confirm there is a “nation wide shortage of organic chia seeds” so I replaced with poppy seeds also replaced Maply Syrup with Agave because I had it handy. The second time I also replaced flax seeds with sesame seeds and baked it 15mn longer, worked like a charm. I also find that it slices better after 1 or 2 days.

  714. Andrew

    I made this earlier this week and am a total convert. It’s delicious! My favourite treat breakfast is now 2 toasted slices of this with lashings of sliced strawberries and banana over, drizzled with good maple syrup. Thank you for sharing, and thanks to your friend for kicking this all off with the original loaf!
    Andrew – Sydney

  715. Pingback: Re-Imagine Bread
  716. Jessica

    I imagine I just didn’t let it bake quite long enough….but mine came out with an ever so slight wet/glue-y quality on the inside. Do you think I can just throw it back in the oven for a bit?

  717. Pingback: EXTRAORDINARY LOAF | *BiteSize-Thoughts*
  718. Carmel

    Utterly, utterly AMAZING loaf of bread. Having a second go now, with double the ingredients. I substituted rice malt syrup with the maple syrup as I can’t tolerate fructose. My friend accidently called this my ‘change of life’ bread. Well I’m in my mid-50s so that works too. Thankyou Sarah. This is beyond sublime.

  719. sheryl

    I have been wanting to try this loaf for a while, but could not find a silicone loaf pan in any store, wound up ordering one online. Made a big pot of soup tonite and was looking forward to having this bread with the soup. The loaf is delicious! Only problem I had was that the bottom got burned while in the silicone pan.Wound up cutting off most of the top (the bottom burned part). I am going to place the silicone pan on a baking sheet next time and see if that helps. I liked some of the different flavor suggestions that others posted, too.

  720. Pingback: MonkeyFood » 50 Shades of siemenleipä (Leijonan gluteeniton)
  721. Pingback: Amy Palanjian
  722. Elisabet

    Hi,

    So any comments, i tried to read through them all to see if someone have asked the same question but i couldnt find it. Can i use any oil for this, like olive oil? The question goes for the sweet potatoe fries, i did them yesterday day and my daughter LOVED them and so did i but then didnt become crispy at all so im thinking that it might have to do with that i used olive oil instead? Thank you for an amazing blog that i have just found.

  723. JF

    Indeed amazing bread! I am at my 2nd version…
    ….but I had to use psyllium seeds instead of psyllium seed husks. It’s all I could find in the local shops!!
    Doesn’t seem to be a problem to me! ;-) I could order online the seed husks but what difference would it make?

  724. Pingback: Crazy Bread « irenekly
  725. Bridget

    I have made FIVE loaves of this bread since you posted this amazing recipe……and I live alone. So yes, all five loaves have been eaten by ME. ;) I have seemingly endless food allergies and intolerances and had absolutely given up on ever eating bread or my favorite–toast–ever again. To say that this bread is life-changing is 100% accurate. THANK YOU, THANK YOU, THANK YOU!!!!! p.s. I use 1 cup oats and 1/2 cup quinoa flakes to mix things up a bit and the bread is a bit moister and tastes fabulous!