The Life-Changing Loaf of 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.


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.


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. 


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.


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.


    • Julia

      Stevia is a powerful sweetener. A couple of drops of liquid stevia extract usually works for me, but it depends on your preferred level of sweet. Xylitol is another sugar free (non-artificial) sweetener that you can use just like sugary things. Perhaps some lemon juice if you’re just looking for flave? Perhaps sub some poppy seeds for a nutty lemon poppy seed bread?

    • Caroline

      Hi there, so the bread was awesome except I think it made me extremely sick. Has anyone else tried it and then had to go the bathroom so many times? It also caused me to vomit last night in the middle of the night… Anyone else super sensitive to the psyllium husk too?

    • Karen

      For candida, I’d go with stevia All and any other sweeteners are simple carbs, so they convert to sugar in our body. Xylitol is the other sweetener that could be used, but does have a sugar content. It is, however, low GI and around 40% less calories per teaspoon compared to cane sugar, as far as I know.

  1. Teresa

    I loved this but a question is bouncing in my mind. I’ve been reading Tim Ferriss’s book of 4 hour body. It exckuses all kinds od cereals and although you feel yourself losing weight, to me is impossible to folllow because I have a spleen deficiency and need cereals on a daily basis. But you, as an expert on food an ealth, what do you think about it?

    Kiss and thanks

    • KassieP

      These are not white, processed carbohydrates. They probably would not interfere with a weight loss diet at all. Personally, I avoid any diet that says “all carbs are bad”. That is too extreme and ultimately very unhealthy.

  2. Carina Cristina

    This bread looks beautiful! I have to try it.
    And I also love love LOVE rye bread.

    Thank you so much for your beautiful blog and your delicious recipes.
    Love from Copenhagen <3

  3. Drew

    Ah! This looks outrageous! I was jonesing to make some bread this week and now I have an even better excuse to. Thank you for the inspiration!

  4. christyn

    Yum! i have tried so many of your recipes and LOVE them all. so thankful i found it.
    can you substitute psyllium with anything? thank you

  5. Laura Thomas

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

  6. Anna

    Thanks so much for this, this bread looks simply wonderful! One question about the oats; I am gluten-free, and thought that oats contain gluten. Is this true, and if so, is there a gluten-free option?

    • Helene Loper

      You must buy certified Gluten Free Oats, available at Natural Health food stores. They are grown in a oat only field without the chance of cross contamination of being grown in the same close fields as wheat, barley, rye etc. Do ask your doctor if consuming oats is right for you. A small number of people cannot eat them.

    • Simone

      It depends on how sensitive to gluten you are. I can’t eat any form of gluten, even the related form that is in oats. If you can, gluten free oats from a health food store is a must.

    • Regena Heilmann

      You can find certified gluten free oats at Whole Foods and Trader Joe’s. I’m sure you can probably find it at most of the better stores.

    • Ajne

      Oats ARE technically gluten free but many of the oats you buy in the stores are not gluten free because the farmers usually – not always but usually plant wheat and oats during the same season and use the same threshers. In that way there *may* be particles of gluten from the wheat that gets processed along with the oats. If they are certified Gluten Free that means that there is no contamination between the two crops and should be safe to eat for us that cant have gluten. that being said, I get the same gluten response from Certified Gluten Free oats that I do from regular oats so I try to avoid oats at all costs.

      Is there an alternative besides quinoa that can be used? Where I am the only source I have for Quinoa says that it may contain wheat. :(

    • Krista

      If you like hearty breads this one of the tastiest breads Ive ever had! Thank you so much for the recipe! :) I was able to get all of the dry ingredients at the bulk store (bulk barn) – including the psyllium husks for 18 dolars which was enough for 3 loafs with some left over. I’ll admit that I was concerned with everything sticking together but it worked like a charm. Next time I will have the mixture in the pan for a little longer before fliping it out onto the rack though, maybe for an extra 5 minutes. Or ill buy a silicon one as suggested. Thinking of doing batches of the dry ingredients in big mason jars, every time I want to make bread id just have to add the wet and let it sit. The mason jar versions would also make wonderful gifts. :) thanks again! I do beleieve that this bread will change my life – good call on the title.

  7. ola

    looks amazing! I actually used to use husk for some gluten free baking some time ago but stopped it at some point as I wasn’t really sure if I can trust that stuff (kept forgetting to make a proper research about it;). now I’m convinced I should get back to that old habit, thanks for the info and a great recipe!

  8. Hannah

    Your last paragraph is bang on the mark for me…I adore freshly baked crusty bread! But this bread looks amazing – I’m really wanting to move towards a healthier diet so I can’t wait to try this out :)

  9. S

    Anna, I’m not sure where you live, but in Canada & the USA you can purchase certified wheat-free oats (Only Oats, Bob’s Red Mill, Lara’s.) Conventional oats are not considered gluten-free (below 20 ppm.) I hope that helps!

    This bread looks delicious and easy; I can’t wait to try it out for myself.

  10. valina

    Oh my Gosh!! I’m a sourdought lover, but this recipe… *__* I also received my first psyllium seeds one week ago… I need to try this bread!!!! A big hug from Italy

  11. Lil

    Oats are GF (though it’s a good idea to buy ones labeled as gluten free, since they’re often processed too close to gluten products to be safe), however many folks who have just gone GF find that they have a sensitivity to oats. Over time that sensitivity usually diminishes, so take it slow and give it a try!

  12. Eimy Fi.

    THIS. LOOKS. AWESOME! I’ve been trying to go GF for a while because of my hypothyroidism and one of the things I miss most is a loaf of bread. Will definitely try this soon!

  13. Selvi

    You saved my day! I am from northern germany and we take our bread very seriously as well. I just came back to switzerland a couple of days ago, and though swiss bread is nice, it nothing compared to a nice dark, crunchy, full of seeds loaf of a bread i grew up with. so. i’d love to try this recipe!

    and i love the new layout of your blog! beets are one of my favourites!

  14. Georgie Alexander

    Hi this looks amazing but i was wondering if there was something else i could use instead of the Psyllium seed husks, could i potentially use flour?
    Thanks, Georgie :)

      • Pamela

        I made this bread without the psyllium and just exchanged it by adding the difference with extra ground flax seed and chia seeds. ( 2 TBSPS of each… You could also just do one or the other too). Add more water ( very warm) … I added approx 2 1/2 cups… But just kind of look at it and you can tell. Anyway, it worked fine. I left it out overnight and baked next morning. I didn’t have a silicone bread pan so I just put it in my stone bread pan sprayed with no stick spray and cooked for full time without taking it out, etc… It came out of pan fine and looks just like the pic above. Hope this helps :)

  15. Ann-Louise

    I am sooo making this bread as soon as I get my hands on psyllium seeds. Ages ago I studied architecture at the architecture school on Amager & I remember the amazing rye bread one could buy at this one bakery not far from Christiania.

  16. valerie

    Bread looks amazing. Reminds me of the vollkornbrot we ate in Germany, only better! Could I use quinoa flakes instead of oatmeal?

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  18. Chiara

    This bread is awesome! I really want to try it, but I can’t find psyllium seeds husk. I’ll keep looking for it though! Love your blog, thanks for the great information you are sharing, I learn so much reading it!

    • Sarah Britton

      Hello All!

      Wow – amazing response this bread is getting! Thanks for your enthusiasm!
      Okay, to answer questions:
      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. Its 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 for 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 gluten-free oats.

      Good luck friends! Let me know how it goes :)

      xo, Sarah B

      • JJones

        Hi and thanks for this wonderful recipe. Anxious to try it. However, I do not have one of the silicon pans and don’t really need to spend the money on one. Would a regular old pan like Grandma use not work? Please let me know right away as I have all the ingredients waiting on me.

      • Cathy

        After reading all the great reviews, I had to try this. Followed the recipe exactly and used the ingredients listed. Sorry to say, I wasn’t impressed. Thought it was heavy and tasteless. Can’t figure out if I did something incorrectly or that maybe this bread is just not for me.
        Thoughts? Suggestions?

  19. Ashley

    Cracked up at the part about “good poops!” ;) I’ve heard of psyllium husks but had no idea what they were used for. This bread is stunning + I can’t even imagine the texture created by these ingredients. I’m ALL in on this one. Nicely done and always love your informative + easy to understand explanation of new ingredients.

  20. Abbie

    I can’t wait to make this bread. I had a question about sprouting the seeds and nuts before hand in the bread tin. I thought when a nut was soaked/sprouted that the hard to digest enzyme was released from the nut into the water. Throwing out the soaking water meant you were throwing out the unwanted enzyme. If the seeds and nuts in this bread are soaked in the water that is used in the bread, does that mean the hard to digest enzyme is still there in the bread? I hope this question makes sense!

  21. Dana

    I have been looking to make my own bread for ages but honestly don’t have the time for all that waiting. Thank you for answering my shout out to the universe. I may even have time to try this today as I have 90% of the ingredients on hand.
    I don’t know about other countries (I am in Australia) but psyllium husk is super easy to find here they even sell it in the local supermarkets in the healthy section.

  22. Phoo-d

    So I just bought psyllium husk powder this week in hopes of finding a good vegan gluten free bread recipe. This hits the mark on so many levels. Can’t wait to give it a go!

  23. karissa

    this looks amazing! I was wondering if the nuts needed to be soaked prior to mixing the bread or if the soaking is good enough while it sits and hangs out after mixing the ingredients all together?

  24. Maya

    One more question – another reader asked also:

    When do the maple syrup and coconut oil get mixed in? With the dry ingredients or with the water? Thanks!

  25. Marie

    Wow! Just saw your post and immediately went on Amazon to order the psyllium husks! Will arrive on Valentine’s day, how convenient for my romantic dinner for hubby! Is it ok to use a normal non-flexible bread pan, or is there a reason it has to be flexible? I have so many tin pans already, I don’t want to add to the collection! Many thanks!

  26. Laura

    Users of psyllium should be sure to consume plenty of fluids. Another great feature of psyllium (or of any soluble fiber) is that it reduces LDL (bad) cholesterol. We buy it in industrial quantities, 55 lbs. at a time, and use it every day.
    I do know of one substitute for psyllium, but it is even more difficult to find: Konjac. If you manage to find it, and you may in Asia, use about 2/3 the amount of psyllium. Konjac powder is used to make noodles found in Asian markets; the noodles have no usable calories.
    I am looking forward to trying your bread!

  27. .tif smith

    “Eat delicious bread, have good poops. I’m in!” – Me, too. Me, too.

    This sounds like so much fun. I just bought a big bag of raw mixed nuts and may actually have all the other necessary ingredients already in my house (yup, even the psyllium … some of us need all the help we can get to go). I have a feeling no one else will want this bread in my family (unless I don’t tell ‘em), but it excites me. It looks aaaahhhhmazingly delicious!

  28. Sarah

    By “flexible loaf pan” do you mean the size may vary or use a silicone one because it’s hard to pop out after being baked?

  29. Diane Strackbein

    I’ve been surfing around the net today trying to find recipes that will be suitable for a diet change I am making to address a health issue … Bread would have been completely out – pretty sure you just changed that! Thanks ;-)

  30. Angela @ Eat Spin Run Repeat

    Oh wow! This bread sounds absolutely amazing, and your photos have me drooling. Luckily I have zero sensitivities to any of the ingredients and know where to find them all, so now I just have to go shopping! If any Canadian readers are wondering where to find psyllium husk, I know that it’s definitely available at Bulk Barn. Thanks so much for sharing this recipe Sarah!

  31. Karen M.

    Sounds terrific but I have one problem: By flexible loaf pan do you mean one of those silicone ones? Maybe this is blasphemy, but could it be done in a disposable aluminum foil pan? I have those good old Pyrex glass loaf pans and find it difficult to justify buying the silicone ones…

  32. Steph

    Hi, I was so excited, and I had most of the ingredients in the house already, that I whipped it all up, and its just waiting the 2 hours or more :) One question though, I take it you combine the maple syrup and melted coconut oil when the water goes in? As it didn’t specifically mention. I added in some hemp seeds to the mix too! Hope that’s a good addition. We shall see !

  33. Sandy

    You write that we need to use a flexible loaf pan….do you mean a silicone loaf pan?
    …such a beautiful loaf. will try it for sure!

  34. Shanna

    Mine is mixed up sitting on the window sill waiting to bake tomorrow morning. I mixed the oil and maple syrup in with the water before I added it. I found paper loaf pans at the grocery store by “If You Care”.

  35. Annaliese

    I read this post & made a list for the grocery store. The dough is sitting in the pan overnight & I can’t wait to see how it turns out! Thank you for this amazing recipe!

  36. Jacqui

    This is Genius!!! I’ve been cutting back on bread/gluten in a major way for the past year now and its definitely made more room in the veggie department, but this “bread” recipe sounds right up my ally! Not sure how thinly it will slice, but I wonder if you could toast thin pieces, toast in oven and make crackers too! Either way I’m so making this, thanks!

  37. Ninja Neil

    I was eating my killer beef chili with my partner last night who was lamenting that we weren’t allowed any bread to soak up the gooey broth … And then your post came through. You are an angel!!!

  38. Angie

    I couldnt wait , let it cool a little and am having a slice now with a smear of raw honey OMG, this will be on my menu daily, I think I will spice it up and add raisins, sour cherries for a fruit and nut loaf, thank you soooooo much XOXO

  39. Nicola

    Hi Sarah!
    ohhh lovely bread! Best part is I already have all the ingredients in my pantry: could this life changing loaf really be so easy! Ok time to have a go.

  40. Sebastian

    Thanks for your fantastic recipe, I’m crazy about baking breads. I have a very little question, could you obviate the sirup or honey for diets without sugar?

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  42. nuran

    AMAZING! I was erratically overwhelmed with excitement upon seeing glimpses of this bread on your beautiful Instagram feed. I am SOO happy you posted the recipe! Ingredients prep and soaking will commence today, followed by the joyous act of baking tomorrow :)

    With love,
    Nuran x

  43. Anna

    This is serendipitous in so many ways! I’ve been making a similar bread – without the oats, as I am carb intolerant. In a silicone loaf pan, removing it from the pan for the last part of the baking time. I got the idea of using psyllium husk in breads from a Scandinavian blog. I can only concur, this bread is life changing! You think one of the cornerstones of your culinary lifestyle has been wiped out, and then you find grace in this beautiful homemade bread. Also note that I find your poo talk inoffensive and quite down to earth, so please continue just being yourself.

    I found psyllium husk at the local Indian grocer. Asian stores sometimes carry it too. And, as you point out, it is easy to get online, depending on where you live and it is totally worth it. Don’t bother substituting.

  44. Mar

    Hi Sarah, thank you for sharing with us this beautiful recipe. I will try it for sure.

    Sorry to ask more about unconventional replacements. I would like to replace the flax seeds (maybe more chia?) and the coconut oil (or ghee) for any other oil (maybe olive?) Could you give me advice on this?

    Thanks a lot again!

  45. Elenore Bendel Zahn

    THAT third picture proves that food just might be the most awesome model EVER. You rock, my love. Plus. Ehhh, this bread was SO amazing as toast – agree, but I think it was mostly because of you, mikkel and fabian sitting next to me <3

  46. mel

    Dear Sarah, thank you very much for this awesome recipe, my bread is in the oven right now :)

    To those without a flexible loaf pan: I lined my tin pan with parchment paper, so I could just lift the batter a bit to see if its ready, and it made turning the bread over very easy as well :)

  47. Melissa

    Hiya! I’ve been following you very silently for quite some time..FB, IG, your blog…and have been incredibly inspired. BUT, I must say this post really rocked my world. Being a big lover of nuts, seeds and gluten free..I was beyond excited to try this. Thanks a bunch for sharing…can’t wait to take mine out of the oven:))

  48. Pia

    I made this bread today and it is really excellent. I will use less salt next time though and am thinking of adding coriander seeds. Chopped up dried apricots would go very well with the hazelnuts. It’s great that the ingredients can be modified so easily. Thanks for sharing your wonderful recipes with us, Sarah, and congratulations on your newly designed website!

  49. Sara Louise

    I rarely comment on blogs but yours is so utterly beautiful, it is completely inspiring. I have this in the oven now; I am horribly impatient, added too much ground pysillium and possibly not enough water, and I added some hemp seeds to make up the quantity of sunflower seeds, but I want that photo to be reality in my kitchen right now. I love bread and I am a bread baker but bread does not love me; but toast made of oats and seeds, bring it on NOW. x

  50. aaem

    i would like to soak my nuts and seeds prior to making this bread, i’m wondering if i need to dehydrate them prior to mixing it up or if i could use them straight from their soaking?

  51. Sally

    I made this as soon as I saw it. I’m a new follower of your blog and love your recipes. Your spiced pumpkin pies at Christmas time were a hit with our family. This bread is incredible. I had some with smoked salmon and avocado for breakfast, my son enjoyed it with honey. An absolute winner and I will make again. All of the ingredients easy to track down here in Australia. Thank you!

  52. Åsa

    OMG. This is the bread I’ve been looking for all my life – or at least for a year and a half.
    You are a genius.
    I know it because your raw brownie is the one thing I can’t live without – it is the holy ingredient in a perfect Saturday.
    Love and light,

  53. Muriah

    This bread is SO amazing! I admit I was a little bit skeptical when I first read this recipe but WOW, not any more! I managed to find psyllium seed husks at the grocery store in the organic food section (Superstore, for those in Canada). I also used a regular pan and it worked great! Thank you so much for this – definitely a keeper:)

  54. Nikki

    You can buy psyllium husks at Bulk Barn in Canada.
    This bread is just sitting on my counter now, getting ready to be baked!

  55. Katieoutdoors

    Amazing!!! I’ve just tried the bread and its lovely, I was surprised to have all the ingredients in the cupboard so just had to make it and definately not disappointed this is my new bread so easy the only hard bit is waiting for it to be cool enough to cut !! Thankyou for your amazing recipes

  56. Heather

    Hi, Sarah.

    I just wanted to let you know, I ran out to my local co-op this morning to buy the ingredients I didn’t have in the house to make this bread – I was so excited.

    Well…I just cut my first piece (topped it off with a little organic honey). It was absolutely delicious. I. AM. IN. LOVE.

    Thank you so much for sharing.

    BTW…I make so many of your recipes. I adore the RAW tacos! :)

  57. angela

    Thanks for the wonderful recipe Sarah. I made this bread yesterday and it really does rule.
    I spent a year abroad when 17 in Copenhagen and although it took me months to grow to love it… Rugbrod is what I really miss. So happy to have a recipe that will make me feel good, tastes good and hits the nostalgia mark all in one.

    I was so stoked to make the bread since I had all the ingredients already, and I made two batches- one true to your original recipe, except I used flax meal + extra water because I have a huge bag in the fridge that will not end. Delicious.

    The second batch I made a fruit + nut version by adding millet, ground almond meal, dried walnuts, subbed dried prunes and dates for honey, lemon zest, and a little extra water + coconut oil to offset the changes. It’s totally scrumptious.

    I think your recipe is the best possible kind of recipe- adaptable to what one has in the pantry.

    Thank you!

  58. Anna silkoff

    Just ate my first slice topped with butter and blueberry jam..absolutely delicious!! I went and bought a new loaf pan that is fluted to give even baking…

  59. Heather

    I made it! Today! It took me 5 minutes and it looks just like it does in the picture. I used parchment paper because I don’t like using silicone bakeware, plastics or anything with teflon. I think I would use a mixing bowl next time because it was extremely difficult to properly mix this thick ‘dough’ while in the small loaf pan.
    Thanks for another tasty, nutritious, recipe. You could live off of this bread for weeks on a desert island.

  60. Julie PHYSIOGA

    A-M-A-Z-I-N-G! Sarah, you just won me over. Again. I’ll bake my first (seriously!!) bread when I return to Denmark. Being a Dane I grew up with all the fuzz about ‘The Perfect Bread’. All the bowle (and dishes to wash), measuring and accuracy (and room for massive failure!) never inspired me eventhough I’m a huge fan of bread. Thanks once again.

  61. nikole

    As someine who has gluten intolerence, lactose intolerence, and an issue with yeasts, I have to say thank you for this. I am making it right now. And I just cannot wait, cannot wait I tell you, to try this. I have missed toast, so very much, and I have been needing a better way to add more grains and nuts to my diet. This is perfect.

  62. Julie

    Just made the bread mix.. sitting on the counter. We’ll see tomorrow:) It looks amazing! Thanks so much for sharing these great recipes. Love, from Canada:)

  63. Sarah

    Just has my first toasted slice. My freezer will never be without a sliced loaf for easy toasting. I was nodding along with every word of this post, but could only hope the taste/texture test would come through. I should have known. Life changing is so, so true.

  64. Fussy

    I’m a little wary about the flax seed. Although I see it included in many baked goods, supposedly for its health giving properties, heating it will make the oil become rancid. Some may say that if it is not crushed, it should be okay, but I think that it really should not be exposed to heat at all. But the bread looks beautiful!

  65. Fussy

    I’m a little wary about the flax seed. Although I see it included in many baked goods, supposedly for its health giving properties, heating it will make the oil become rancid. Some may say that if it is not crushed, it should be okay, but I think that it really should not be exposed to heat at all. But the bread looks beautiful!

  66. Carla in Copenhagen

    The is the first time I’ve seen your blog and it looks lovely! I am an American living in Copenhagen and would love to try this recipe. Do you know what the Danish name is for psyllium seed husks? And where do you buy it? Thanks for the help and a great recipe!

  67. Katherine

    This just changed my life. Thank you for the incredible recipe! I made it with the following substitutions: Quinoa flakes for the oatmeal, additional almonds since I did not have enough hazelnuts, a mix of poppy seeds and amaranth grains for the chia (apparently there’s a “rupture on bio chia seeds” in France), AND I forgot the salt. I did add about 2-3 tbsp more of water, just to be sure it was moist enough with the addition of quinoa flakes. I made it in a metal pan, but greased it well with coconut oil before mixing the ingredients and let it sit overnight. It turned out beautifully. I love how versatile it is (next time I might try it with chestnut flakes and dried cranberries). Perfectly delicious with a cup of tea and a bit of rasberry jam.

  68. Ann

    I just tried it using a non-flexible loaf pan. When I wanted to get the loaf out to bake upside-down, some parts of the bottom remained in the loaf pan. I guess if you oil your pan before that should help getting it out much easier.
    For my part: I just scratched the remainings and build something that will surely turn out to be a great bread crust!
    Thanks for all this inspiration and this great black bread recipe for lazy people!

  69. Katie

    I noticed this recipe was pinned from another blogger, I took a look at your blog & I’m so happy I stumbled across it! I made this bread yesterday & its my new favorite! :) Just wondering if I were to use a 1/2 group flax instead of seeds, how much extra water I would need? Thanks again for the life changing recipe! :D

  70. parasol

    Ann – the same thing happened to me, I used a metal pan and it didn’t come out in one piece when I flipped it. Definitely use parchment to line the pan first!

  71. Veronica


    This looks amazing!! I can’t wait to make it.
    Can the bread be frozen (we don’t eat much bread in our house, I know…this might change with this bread!) and do you think we can transform the bread loaf into muffins (adjusting the baking time, of course)? Thanks!

  72. Ketmala Phoumalavong

    It’s truly a BEAUTIFUL loaf and I cannot wait to bake it over this upcoming long weekend. I love artisan breadmaking, which is actually one of my popular class to teach, though it does require planning ahead with long resting time. Your life-changing loaf sounds like an easy, healthy and gluten-free bread to bake! I bet you used this loaf for your Beet Tartine with Marinated Caper Berries, right? Thank you much Sarah for continuing to inspire us. You are the best! Happy LOVE day!!!! :-)

  73. Alexis

    I made this and it is a hit! It is delicious. I had it with some raw curry cashew spread, sliced avocado, and kale. I used almonds instead of hazelnuts and I also added some rosemary. I included the wet ingredients with the water – the recipe is ambiguous and I’m not sure if this was correct? Next time I would like to make a sweeter loaf with dehydrated cranberries and hazelnuts.

    I used a metal pan and it was a bitch to get the bread out, so if yours isn’t made out of silicone, make sure it’s well greased!

  74. Molly

    I made this bread yesterday – it is fantastic! It holds up well and, indeed, toasts fantastically. Next time I make it, I will reduce the sunflower seeds. This is purely a personal preference, as I don’t love sunflower seeds. I would love to try adding some chopped dates, raisins, or dried cranberries. Thank you so much for the recipe!

  75. Gina

    I just made this!!! It looks amazing so far, I haven’t tasted it yet since I’m just in the middle of waiting for it to cool down. It is taking every inch of self control to stop me from cutting off a slice; instead i’m slowly picking off the seeds from the crust.

    I also used half pepitas and half sunflowers, just add that touch of green colour to the loaf. :) Thanks for the recipe.

  76. Lynde

    wow…..just stumbled upon this on pinterest……I cannot wait to try this…and yes I am sure it will be life changing……I am allergic to everything……no really……yeast, corn, soy, milk, & eggs. I have been making a type of soda bread but it really leaves something to be desired and it’s basically just flour and water….no nutrition, although I do add ground flax seed and wheat germ. I had a similar bread to this several years ago at a cafe in Germany….so happy to have a recipe to recreate that little slice of heaven!!! Thank you!!!
    Love your blog…can’t wait to try more of your recipes!!

  77. Emma

    I also can only get whole psyllium seeds (in Switzerland, sold from the Apotheke) how do I use these? Should I whizz them in the food processor? Someone please reply – desperate to try this!

    • Sarah Britton

      Hi Emma,
      Try whizzing them up in a coffee grinder – it should work fine.

      To Loretta,
      If you roast the nuts yourself at home that is okay. I would discourage you from purchasing nuts and seeds that have already been roasted, as this means that they have been fried in oil.

      Sarah B

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  79. goboroot

    Hi Sarah. There was no other recipe that made me run to a local organic store and grab a bag of psyllium seed husk! And the result? The bread was so amazingly delicious and fun to eat due to the texture of each seed, and of course, its complex flavour. I feel lighter than yesterday and more energetic. Thank you for sharing and changing my life for better!

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  82. Karen Beth

    Just baked it up and it made the house smell amazing!
    Tried it with a bit of fig jam and wow… LOVE IT! It is so delicious!
    This one is a keeper and best of all… bread with a little protein in it!

  83. Margot

    I just made this recipe and it truly is life changing! I became almost giddy when I tried it. It’s so simple, so good, and has none of the downsides of flour-based bread. It’s definitely going to become a regular part of my kitchen repertoire! I found all the ingredients at Trader Joes and it was inexpensive. Try it with homemade jam and chai! Yum! Thank you Sarah!

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  85. Elroy eats

    Lo Han is a sweetner made from monk fruit which does not feed candida, it can be brought in a syrup form so would probably work here. I have no idea what it tastes like though. You could also make a small test batch and try leaving the syrup out altogether.
    I have made this bread with other substitutions, as stated in this recipe; just replace with a like ingredient (think texture – the flavor might change but you want the structure to remain the same – I wanted to omit the oats so used rolled brown rice flakes instead, we didn’t have maple syrup so I used half honey and half black molasses – even my teenage son who has an aversion to what he perceives as ‘health foods’ like it, in fact he ate most of the first loaf).

  86. Elroy eats

    oh, and we don’t own any silicon cookware, I used an ordinary bread pan and greased it up with extra cocoanut oil and it released from the pan just fine.

  87. Linda

    I am eating this bread right now……oh my so good – thank you so much for sharing this!
    I have Candida and wasn’t sure of my organic oatmeal so I used quinoa flakes & stevia, I used a glass pan lined with parchment paper & let it sit over night. This morning I tested it by lifting up the sides of the paper and pulling it out – it was perfectly set! I love the texture of this bread, the taste, the smell – it’s so good!

  88. Tammy

    Thank you for sharing this, it is so easy to make. I let mine soak for 24 hours and then I baked it for 20 minutes in a glass bread pan. I turned it onto a parchment paper and threw this back in the oven for 40 minutes. The worst part is waiting for this bread to cool, it smelled so delicious and was very tempting. This bread is LIFE CHANGING, and I will make it again and again.

  89. Molly Brennan

    My “dough” is resting right now… Bought most of my ingredients at Trader Joes this afternoon (sans flax seed (on hand), coconut oil (which I have on hand because I made lip balm and solid perfume with it), and maple syrup.

  90. Bee

    Thanks for the fabulous recipe! I made a loaf swapping out the rolled oats for cooked brown rice (sweet short-grain) and it’s really tasty! The outer rind gets pretty crusty, and the inside still holds individual rice grains which is okay…but next time I’ll probably overcook the rice to more of a mush (or mash it up some) and reduce the water by a 1/4 cup or so.

    I’ve been bread free for almost six months…and I cannot WAIT to put my eggs on this! Thanks again!

  91. Caroline

    Ooh, thank you, I’ve been looking for a recipe full of seedy fibrous goodness for a long time. I’m pregnant now and especially need the fibre as much as I can get. I’m currently munching on my toasted bread for breakfast and it’s deelicious. Albeit slightly less perfect-looking than yours (I was a bit impatient and really should have let it rise a little more). But it’s wonderful. AND my two year old loves it, which feels like angels singing!
    Btw, this is only my first time commenting (although I’ve been following your blog for months now… and I love it), and I have to ask: what is the restaurant you work at? I live in Brussels and am planning a weekend in Copenhagen and would love to eat there and taste your creations!
    Again, thanks for your blog, and even though I don’t normally comment, I really appreciate your recipes and your very informative explanations on everything. It has definitely helped me eat healthier (and yummier) on a regular basis.

  92. kaleigh

    Sarah – thank you so much for this recipe! The bread is beautiful and delicious. My boyfriend has decided to call it “Victory Bread” because he thinks it looks like something out of “1984″ haha. Either way, its a winner!

  93. Samantha

    I live in australia and most/if not all oats here aren’t gluten free, and most oat packs here are filled with nuts and other additives.. I’m not too keen on the taste and not knowing completely how much water I should add to the quinoa.. Is there remotely anything that can be substituted for either two?

  94. Ksenija @ Health Ninja

    I made the bread today and it is amazing – it was so hard to not dig into it directly, since the smell was heaven made!

    Oh, and for those who are seeking a substitute for the psyllium husks: I just used flax meal and I also used 1/2 rolled oats and 1/2 oat bran. The result is perfect.

  95. Ann

    I’ve made this bread twice and love it. The second time I used a cup of toasted almond flour instead of the hazelnuts and half of the sunflower seeds. This made a lighter loaf, and the toasted flavors (I toasted the seeds too) was very nice. Great, flexible recipe!

  96. Anne-Sofie Thomsen

    Dear Sarah B.
    Another beautiful recipe!

    I just wanted to say to you and other Danish residents, that Husk is a brand. The ingredient is called Loppefrø or Loppefrøskaller – Urtekram makes it in an organic version and I just got it today in Irma. Going to make that loaf tomorrow!

    Best, Anne-Sofie

  97. Julie

    Thank you for this recipe! I’m gluten free and I do make my own gluten free bread but I don’t make it often because of all the starches and gums that you need to make it. This loaf was so easy and looked exactly like your picture which is gorgeous! I will be making this often.

  98. Roch

    The underside of the loaf is kind of black grey, top part looks like the loaf in your pic, very strange. I hope it tastes good anyway! Any idea what could be causing the colour is, I used all the ingredients as per your your recipe (used stevia as sweetener). E

  99. Jocelyn

    I made the bread and it broke coming out of the metal pan. Next time I will line the pan with parchment paper. I also gave the sunflower and flax seed a light roast in a frying pan before adding to the mix. I suggest putting the oil and maple syrup in with the water just to make sure it is evenly distributed.

  100. Jess

    This bread sounds delicious, will definitely be making this soon :)
    I’ve just discovered your blog recently and have spent hours looking through all your recipes, I just want to try them all! Your love for food really shows

  101. Kirke

    I’m making this as soon as I find some psyllium :) I con’t wait!

    I’m curious though, why does it have to sit for so long, if it doesn’t have yeast or something similar in it? Oh, and could I sub the chia for more flax seeds/poppy seeds/sesame seeds?

  102. Emma

    Thank you Sarah. Just made it with seeds whizzed in a coffee grinder. It is AMAZING. Thank you for everything you do to help us eat better and be healthier.

  103. Kristen

    After a semester abroad in Copenhagen in the fall, I’ve been missing Danish bread! I just made this last night for dinner with some dear friends who have been traveling. We all made some of our favorite foods from the respective places we traveled to. Gato gato from Indonesia, potato & leek soup from Ireland, kale salad, and this deliciousness!

    You weren’t lying, it really is life-changing! So yummy and so easy to make. (My gluten-free friend was especially thrilled.) My roommates and I have decided it will be a staple in our apartment, and I’ve successfully gotten them hooked on your beautiful blog. Thank you for continually inspiring us to lead healthy, happy, full lives :)

  104. Ellen Regan

    My daughter is not only GF, soy and dairy free, but also a vegetarian. So I am so excited to try this bread recipe! But I was wondering if you know the amount of protein grams in a slice? Or the loaf? She is currently working out 5 days a week and not getting enough protein.
    Thank you!
    Ellen Regan

  105. julia

    its true! this is the most amazing – and most delicious bread i have ever eaten. thank you. i am almost ready to make the next loaf. even my two year old loves it… x

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  107. Sara Wiseman

    I made the bread yesterday and it is excellent. Thank you so much for posting! I didn’t have a silicon loaf pan, so instead I lightly oiled my glass loaf pan with coconut oil and lined it with parchment. After the first 20 minute bake, I just lifted the loaf out by holding onto the two ends of the parchment paper. Instead of placing it directly on the oven rack, I left it on the parchment paper for the second bake.

    Today I made your black bean cookies with chocolate and cherries; also delicious!

    (come to Toronto soon!)

  108. Meagan

    I absolutely love your site – the photography and recipes are so beautiful and I especially appreciate the nutritional info you give about each creation. I have made this bread and it’s delicious but I was just wondering about your view on the nuts and seeds going rancid by being baked? I have read that heating nut and seed oils makes them unstable and therefore toxic for the body. Some light on this subject would be great!
    Thanks again for the gorgeous and inspiring recipes x

  109. Lucy

    Dearest Sarah B, you are a STAR! Thankyou for this delicious amazing recipe! I made it on the weekend, exactly as above except I replaced the maple syrup with honey. It is AMAZING! And came out looking exactly like yours. I can’t believe this can be made with no dairy, egg or gluten! Thankyou so much for this and all the brilliance you share here – you’re the best. x

  110. steph

    Wow Sarah!
    I’ve been reading your blog for over a year and never commented, but this just looks so simple, delicious and AMAZING! I can’t wait to try it! Yummo! Thank you!

  111. Belle

    Made it last night, outstanding!

    I made two small tweaks to the process. (1) I mixed it all in a big bowl, because I could mix it well in something large rather than poking it around in the loaf pan itself. Then I poured it into the loaf pan to sit and mould itself. (2) I also used a non-flexible metal loaf pan, lined with parchment/baking paper. This was great because after 20 minutes baking, I could pull it straight out of the pan, and the flip it over on the same paper to continue its baking. No mess. No fuss. Perfect results. Very happy.

  112. Carla

    Hi Sarah! Thanks for the life changing bread, I just substituted the hazelnuts with cashews and it is really delicious! I love it as toast.And so easy to make! I didn´t have a silicon pan but the metal pan worked just fine.

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  114. Belinda

    I haven’t made the bread yet but it looks delicious. Is it better to use activated nuts and seeds or will the resting period do that job? What size loaf pan did you use?

  115. Leah

    hi everyone!
    thank you sarah for this beautiful recipe! i’m a smoothie girl in the morning. now waking with a baby before dawn, i’ve been in need of something more substantial to keep me going until lunch. i baked mine in a metal pan lightly greased with coconut oil, no parchment. just before baking i went around the edges with a knife and then a spatula separating the batter from the pan on each side. came out perfect! enjoyed my first slices with almond butter, bananas, a few raisins and a drizzle of honey. heaven….

  116. Emily

    I sent this recipe on to my twin sister who is in the process of changing her diet drastically for health related reasons. She made the bread recipe yesterday and absolutely loved it. My loaf is resting on the counter now, cannot wait to slice it up for lunch. Thank you so much for a great recipe, it came at the perfect time xx

  117. Teresa

    Looks fabulous. I am an 8-year gluten free person who absolutely cannot eat oats (even certified gf), but I am already scheming on how to replace them in this recipe.

  118. Laura

    Wow – I was hooked from the photo and all through reading was hoping that by the end there’d be the recipe … now I can’t wait to try it out myself! Thank you!

  119. Hayley Webster

    I made this amazing Bread yesterday and its safe to say it will become a regular staple in this household yummo!!
    I substituted quinoa flakes instead of rolled oats with same quantities of the other ingredients and it turned out perfecto.
    Quite a few of my friends have also made this bread with nothing but praise all round.
    And to finish on a high…. I was in my local health food store this evening when I heard a lady asking the assistant for all the ingredients included in this recipe, I asked her if she was making ‘The Bread’ and she was!!!!!! We both had a giggle what are the chances!

    Keep up the amazing recipes x

  120. Skye

    Wonderful, delicious! Made it last night and I can’t believe that a recipe filled with all of these healthy ingredients can taste so delicious. I accidentally messed up the baking temp and it was still great. Can’t wait to try it with more toppings. Next up is hummus and spicy, garlicy, sauteed carrots. Yum!

  121. buckwheattobutter

    YES! Ever since a trip to Zurich years ago I have been periodically trolling the internet for a recipe that might come close to mimicking the heavenly dense, dark, health-packed bread I ate every morning there. I am SO excited to try this. And I am already sold. I think it’s going to be a life changer. :)

  122. Manon

    Ok, seems like a conventional non-stick pan didn’t work. I tore the loaf apart trying to get it out of the pan for its second step of baking. So I had to lay it on a cookie sheet, crossing my fingers that it will have magically “welded” itself back together!

  123. Girl on Bike

    I followed this recipe exactly (exchanging walnuts for the hazelnuts) and it came out very crumbly around the bottom edges. I had trouble with it sticking to the pan. I let it sit for the suggested 2 hours but perhaps it should have sat longer?

    Also, it’s not specified wither the flax seeds should be ground or not so I ground most of them and left some whole. What did you do when making the bread?

    I really like the idea of this “bread” but think I’m going to experiment a bit more with it. Thanks so much for the inspiration.

    (btw, I’ve been using psyllium seed husks for a while now and love love love them as a thickening alternative. They are great for gluten free veggie patties)

  124. Michelle

    I made the bread today and it smells so great! I’ve been gluten and dairy free for seven months now and this will be the 1st bread I’ve had for a long time. So excited!!!! Thank you for sharing!

  125. Tessa

    I recently went on a trip to Copenhagen and I was surprised to find out that the Danes have as much of a ‘bread-culture’ as we Germans do! Your bread looks delicious though! Will have to try it :)

  126. Cathy

    Flax seeds are not digestible unless ground. Are they used for a filler in this recipe? I made the bread and love the bread. Slightly disturbed by my flax seed poops!!!

  127. Carolyn

    I made this last night, and of COURSE I had to buy everything but the maple syrup and the salt.

    I only had a glass loaf pan, and I didn’t want to/have time to wait two hours to set up, so I put my loaf in the microwave for 6 minutes at 3 power. Don’t know if it did anything, but I was satisfied.

    I realized I hadn’t greased the pan, so I slid a plastic frosting spatula between the loaf and the glass, then slid in some un-melted coconut oil; that seemed to do the trick.

    It slid out almost perfectly at 20 minutes, just a bit of the bottom stayed where it was. And it was BEAUTIFUL after the next 35 minutes.

    I had two toasted slices for breakfast, and am bringing more for lunch.

    Thank you, Sarah, for spreading the word on such a simple and amazing bread!

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  129. Frances

    I absolutely love your blog, it is always inspiring to me!!
    Luckily I have almost everything to make your scrumptious looking bread except for the psyllium! I noticed there are 2 kinds of psyllium on the market, one of them much less readily available…the psyllium Blond, the other, psyllium noir ,in whole grain form seems to be popular here in the french health food stores,( less effective in the colon dept. and more irritating ). Which one did you use in your recipe pls?

    • Sarah Britton

      Hi Frances – I used the blond type, but powdered. Use a coffee grinder to pulverize the seeds.

      Cathy – you are right, the whole flax seeds are not digestible but are used to bind the bread ingredients.

      xo, Sarah B

  130. Camila

    Hi Sarah, I can’t wait to make this bread but am having a hard time finding psyllium. I live in Barcelona, and have only been able to find psyillium husk fiber (expensive!) and capsules. Can you recommend an online resource to buy it? THanks!

  131. Marie

    I made this amazing bread in a pan that was quite wide (in lack of something more suitable) but ended up with the most faboulous “bread bars” cut in app. 2 x 2 x 10 cm. – PERFECT to bring to school or work for a quick healthy lunch/snack along with some fruit or salad. Thank you for sharing this genious recipe!
    And for the danes – surprisingly, I found “loppefrøskaller” in Matas.
    Love from Copenhagen

  132. acruthi

    Fantastic bread and so healthy! I did not have psyllium seed husks and substituted it with a handful of dates crumbled in a food processor. That really helped the bread stay together.


  133. Nancy

    Love it, love it, love it. I have made it twice so far. The second time I added dried cherries and other dried fruits so my kids would like it. They did! My girlfriend is coming over tonight to try it. I’m almost positive I’ll have to make a loaf just for her too!

  134. Maria

    I made this bread twice. The first time I didn’t mix the dough enough, which left me with a very crumbly bread, but it was still good. So good I actually ate half of it. In one sitting. I calculated that when you cut nine slices out of the bread, each slice contains about 300 kcal.
    Today I made it again, but this time I added dried fruit (raisins, apricots and goji berries) and I added my own chai spice mix.
    It turned out really well and is absolutely delicious!
    Because I could only find whole psyllium seeds and didn’t have anything to grind them up in, I used them whole, which worked out just fine.

  135. Mrs G

    Great recipe! Just made this bread and it’s really good.
    Sarah, quinoa flakes DO reall work. Just need to add 1/4 cup more water. I used a regular bread tin, lined with baking paper.
    So good, I’m going to try another slice right now…

  136. Rebecca Lynn

    Thank you so much for this recipe! My husband has been asking for me to try a hearty bread recipe and I didn’t know where to start. When I saw your post I knew it was perfect! I made it exactly as you wrote it and it came out delicious. With a little strawberry jam it is divine with a cup of tea.

  137. Bethany

    YAY! I’ve been trying SO hard to find a recipe similar to the raw bread at Simple Raw in Copenhagen (went there on your recommendation, thanks by the way!) and this is perfection.

  138. Renae

    Hi. I made this yesterday and am really pleased with the results. I sliced it this morning for breakfast and added peanut butter and a drizzle of honey. Delicious. My next batch will have some chopped dates in it. This is one recipe I can not wait to make again and again.

  139. Tania

    This bread is so amazing that it has prompted me to post a comment, first time ever! I can’t thank you enough for this. I always love reading your post as a vegetarian it means so to much!

  140. nikki

    Mine tasted soapy & Im so disappointed as was looking forward to it,so much. What ingredient could have caused that,as it also happened to a friend too ?

  141. Deirdre

    This is an amazing recipe, it is exactly what I have looked for, made it tonight, and it is DELICIOUS! To all those with questions ~ she answers almost ALL of them if you just read through the entire recipe mindfully! There is no psyllium substitute, look for certified gluten free oats if you are gl free, leave mixed ingredients out on the counter, mix the sweetener and oil into the water before dry ingredients, if using ground flax use more water, so on and so forth. She has done all the work and the favor of developing, testing and publishing this recipe, on her own time and dime. The least we can do is read before asking redundant questions. When in doubt, READ the directions, these are very specific and excellent.

  142. elroy eats

    hi Nikki,
    it might have been the type of coconut oil you used. I don’t buy coconut oil often because it costs so much more than grapeseed or olive oil but recently thought I had solved that problem when I stumbled on a cheaper version – however it gave everything a slightly burnt taste and that unpleasant sensation/taste in the back of the throat. I thought it was because the oil may have been off but a friend said it is because it is not sufficiently refined, apparently if you’re cooking with coconut oil get the expensive stuff that doesn’t smell toasted. If soy is not a problem there are some half/half products (kremelta in New Zealand, Copha in Australia) which are odorless and are also cheaper.

  143. Mercedes

    This looks wonderful!!! I will be making it this weekend! Just a couple of questions what do you think about adding dried fruit? Like cranberries or raisins? Will I need to add more water? Should I substitute some of the nuts or seeds for the dried fruit? Should the nuts be chopped or whole?? Thanks for your help!

  144. mirella bruno

    I loved this very inspired and super delicious as always…….I supplemented some of the fat with walnut oil which tasted yum and I used golden linseed infused with fig and prune extract super yum….thank you :)

  145. Ray

    Great looking loaf. I want a version suitable for a coeliac so no grains in the wheat group (wheat, oats, rye, barley). I thought maybe millet or corn or rice or perhaps a combo would work to replace the oats. It looks so good it will be worth experimenting. Thanks for posting it.

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  147. Wendy

    Hi Sarah, love your blogs & recipes. Made your amazing bread a couple of days ago and it was so easy…. everything went into the bread pan, ( added 1/4 cup of Kefir) the water in last and mixed it well. Let it sit for a couple of hours, then baked. My husband John hasn’t stopped raving about it.. I’ve never seen bread disappear so fast!!! So made another one yesterday, and this time i doubled the quantities and used ground flax, cranberries a couple of dried figs, macadamia nuts as well, 1/2 cup of kefir, blackstrap molasses and hazelnut and almond meal with the whole hazelnuts too. Left it overnight and baked this afternoon…Absolutely delicious, addictive, versatile, wholesome, and it’s perfect with all the healthy nourishing toppings to partner it with.
    May your “Life-Changing Loaf Of Bread” travel the world and and be a ” Healthy Life -Changing” experience for everyone who comes across it… I have in Australia :)

  148. Hilary

    Thank you! This is indeed life changing. I made a loaf last weekend, and I’m craving it everyday! I love the crunch, and it’s so pretty to look at. I omitted the coconut oil and maple syrup since I wasn’t sure exactly when to add it, and it still is great. I might try adding them back in next time…and oh, there will be a next time. :)

  149. Pingback: The Life-Changing Loaf of Bread | Kathryn's Recipes
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  151. Jacquelene

    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 :)

  152. Alethea

    I have made this twice now, the first time I made it to recipe and let it sit for 2 hours. I hadn’t mixed the liquids through thoroughly enough so the top half of the loaf was a little crumbly. It was still delicious!

    Now, the second time I made some changes, I substituted the oats for rolled quinoa, only put 1/2 Tbs of maple syrup, 2 Tbs coconut oil and left out the salt. I mixed all of the ingredients in a bowl before pushing into a flexible pan. This loaf is delicious too, I found it more bread like and reminds me less of a biscuit or slice like the one with oats. A hit with my partner too!
    Thank you so much for sharing this recipe!

  153. Pakmobileprice

    When I tell people I am into bread baking, people often respond by telling me that they wish they could bake bread but it just seems too complicated. I find this discouraging, because baking a basic loaf of bread is about the easiest thing you can do in the kitchen. Once you understand what is going on in a simple loaf of bread you should be able to look at 90% of more difficult bread recipes and have a sense of what that loaf will taste and feel like.
    Mobile Price Pakistan

  154. Chelsea

    This bread is amazing! I am so glad I came across this post. I had most of the ingredients on hand and just had to go out to get the psyllium which I was happy to find in bulk at Whole Foods. I substituted pumpkin seeds for half the hazelnuts and I forgot to get chia seeds at the store so I just left them out. It seemed to work fine anyway, I did add some poppy seeds in to give it the crunch of the chias. I used blonde flax because that is what I had on hand. I also was a bit worried about getting the loaf out of a metal bread pan but it came out with no problems. I ate it this morning with toasted with goat cheese and homemade meyer lemon marmalade, delicious and super filling! This bread really is a game changer since it is so easy, flour-less, gluten free! A perfect replacement for the german rye bread that I love to have for breakfast but bothers my stomach and is pretty expensive.

  155. Pingback: Favorite Food of the Week ~ Life-Changing Bread | Happy Brain Movement
  156. Camilla

    Thank you for sharing this amazingly delicious recipe! Filling and tasty, perfect to tuck into my bag for a midday snack. I gifted slices to my GF friends and got rave reviews! I recommend toasting it with a thick smear of cream cheese.

  157. Amy

    Decided to make this the very next day and ran into a friend at my local market – she was on the same mission as myself! The bread is delicious. I mixed all ingredients in a bowl first, and lined my tin, as I don’t have one in silicone – it worked out fine. Had to make another two days later as it was such a hit in my house!

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  159. Sienna

    Hi Sarah! Made this delicious nutseed loaf this morning – turned out perfect – thank you! Quick question for ya: for the next loaf, I bought carob chips – do you think this will work out? Any tips for success? Thanks again – you are such an inspiration!

  160. jules

    thank you Sarah! I had been trying to make flourless bread reminiscent of the heavy German bread of my childhood, but it always ended up a little… weird. This is great – chewy, moist and dense. I used carob syrup to sweeten instead; it was delicious.

  161. Anna

    My chia seeds arrived in the mail (there is a chia seed shortage in Berlin) and I was finally able to try out this wonderful recipe! Since I am grain free, I had to replace the oats with something, and came up with soy flakes. I don’t know if the bread is supposed to be this moist or whether the soy flakes soak up less water than the oats. For this reason the loaf did not hold its shape and became squat under its own weight. However, it still tastes amazing and I’m sure that with a few tweaks my slightly adapted version will be perfected. And I will have plenty of opportunities to experiment because I will be making this bread again and again. Thank you Sarah!

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  163. Kathryn

    In the U.S. you can find psyllium husk at Whole Foods. I baked the bread in a metal pan and when I flipped it out of the pan, I noticed gray discoloration in the bottom of the bread, it appears to be just on the bottom, not through the bread. I left the bread sit overnight in the pan, do you think this is from the pan? Is the bread still o.k. to eat?

  164. Christine H

    Just made this, it was EXCELLENT! Wow. The flavor is just wonderful, and Sarah’s right, it’s even better when toasted!! I subbed pumpkin seeds for 1/4c of the sunflower seeds, as I had run out of sunflower seeds….the pumpkin worked just fine. Also, I did use ground psyllium husk and did add more water, but wasn’t sure how much more to add (at what point do you stop adding??)..finally decided to add it until it came together, versus being more dry, and this seemed to work out well. I left it out overnight. I also used my stoneware loaf pan, it was a little tough to get out but not too bad. I think next time I will use parchment paper and see how that works. Thanks Sarah for a great recipe!

  165. Celina

    This bread is great!! Even my boyfriend asked for a second slice- which is a huge compliment as he never enjoys any of my vegan baking “experiments”!

    I used a metal pan coated with a little safflower oil. The loaf practically fell out of the pan! So easy to make.

    I can’t wait to try adding spices and dried fruits for an autumn loaf! Or maybe cinnamon and raisins for a healthy “cinnamon swirl” bread…

  166. joy

    i’ve made this twice already. the first time i added chopped up pieces of dried apricots and it was great. the second loaf is just cooling down and this time around i added shredded coconut in addition to the coconut oil. it’s definitely plenty to eat one or two slices in a sitting with whatever you want to throw on top of it. it lasted for days and made great toast. this more coconut-y version is going to get sliced and frozen, as recommended, to see how easy it is to satisfy a toast craving this upcoming week.

  167. Pingback: Day 54 – flour free bread? | 365 Days To Unstuck
  168. Tina

    I couldn’t find a silicon loaf pan anywhere, so I used a disposable aluminum loaf pan and it worked wonderfully. It took the entire 60 minutes of baking and still wasn’t as nicely browned as yours, but it tasted divine, and a little time in the toaster browned it right up. I’m going to try slicing it very thinly and dehydrating it to make crackers. I might sprinkle some sesame seeds on top before dehydrating. I will make this again and again.

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  170. Barb

    Made the bread without psyllium and it turned out great. I soaked most of the flax seeds in half the water about two hours and let them get gunky before mixing up the other ingredients … and was enough to hold the bread together (but won’t slice thinly)… still in a pinch will work. Brilliant recipe!

  171. Amber

    I am waiting for the bread to cool now. So excited to slice into it! I love your blog and also am interested in following it via email

  172. Pingback: Soft & fluffy coconut cream pancakes | Two Spoons
  173. Daria

    I made it twice and can’t wait to make it again! this is an absolute winner!
    though it is delicious, it didn’t really turn out. the problem I had both times: to soggy on the bottom (I used metal pan, let set overnight, it didn’t stick to the bottom or edges while taking it out) and crumby on top. so it wasn’t one whole loaf. I’m going to keep it longer than 20 min in the oven for the one side, may be it will help..

  174. Aimee

    Just made this for the first time and all I can say is wow!!!! The texture, flavour and smell of this bread was amazing. I decided to omit the maple syrup/stevia all together. I had a piece for breakfast this morning, toasted, with a thin smearing of Vegemite on top and it was to die for. Thank you for another amazing recipe!!

    Love from Australia xx.

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  177. k

    i admit i’m not always full of common sense, but it might be useful to say warm water instead of just water. i used water out of the tap, which although wasn’t super cold, still managed to solidify my coconut oil into a clumpy mess the instant the two were mixed together. once i get that sorted out, i’m looking forward to making what sounds like a delicious loaf! thanks for the recipe.

  178. H

    Awesomeness! I didnt put in any flax seeds but my seed mix was sun flower seeds, pumpkin seeds and pine nuts. Also used hazel nut flour instead of whole nuts.

    I didnt let it “sit” before oven, and eventually baked it 40 min in the pan plus 20 naked :) worked out perfect.

    BUT MOST IMPORTANTLY i dont understand why one should let the bread cool down, mine was Delicious warm! (and it was easy to cut too) yammy with butter and cheese, i just love the melting butter on a warm piece of bread :) Or did my changes make that big difference..?

  179. Pingback: Links: Bread, Cake and Marmalade + the Bee's Wrap Winner - Food in Jars | Food in Jars
  180. Lucy

    Thank you Sarah for posting this AWESOME bread recipe! I made it last week and added pumpkin seed for a bit of green colour in the loaf. Super easy to make and tastes really good! This will be my everyday bread from now on.

  181. belinda/gretchenmist

    i made a slightly different version~
    instead of oats i used quinoa flakes and 2 c of water
    instead of linseeds {can’t have them due to estrogen content ~ not because i don’t love them!} i used 1/4c sesame seeds and 1/4 cup pepitas.
    not too bad at all!! i put it in the fridge overnight, it’s hot here. possibly it might go better with a little less water.

  182. Marian

    Can’t wait to this! Quick question about the salt. I’m on a restricted diet that only allows my to have 1500 mg of salt per day, I keep it to about 500mg. Is the salt just for flavoring?

  183. Pingback: The Most Interesting Thing I’ve Ever Baked | Gab White
  184. Rose

    What size pan was used? Mine came out only about an inch high-but still delicious. The pan I used was 9X5. I added some orange zest and raisins-Yummy!

  185. Alice

    I’ve just taken my loaf out from the oven. It smells and looks delicious. Now I’m fighting myself so as not to try it right now and wait until the morning. It’s going to be a tough evening!
    Thanks for sharing this wonderful recipe (I’m sure it’s wonderful even though I haven’t tasted it yet ;)).
    I’ve heard that psyllium in this recipe can be suplemented with ground flaxseed (just in case with 2 more tbs). It has similar properties to the psyllium when it comes to the volume increase and gel qualities when in presence of water. I’ll try it one day and let u know how it worked :)

  186. Paola

    This is too good….. I’ve baked (and eaten) two loaves in a week – it’s sitting on the kitchen counter and every time I walk by… a slice with some cheese, another one with apple and pear spread, then the next one on its own… no wonder I can’t lose weight! :)))
    I had run out if Chia and made it with some hemp seeds, love the crunch in them, a chocoholic friend suggested the addition of cacao.

  187. andrea

    I made this on Sunday morning and had many life-changing moments throughout the day. This bread truly is exceptional- and my friends thought so too! We decided that it would be best with a ‘flavor direction-’ we’re going to try a sweet version with some raisins and cinnamon and then a savory version with some rosemary, caraway, and garlic. love, andrea

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  190. George H.

    This looks delicious. Great idea to hold all these things together. Definitely want to try this.
    However, it’s not really bread. Soaked shortcut nut loaf, maybe? Making good healthy bread at home is hard to do, as you pointed out. It’s not for the lazy or the absentminded. But it can be done and it’s worth it. To those who have done that, this recipe isn’t really a bread recipe at all, and this isn’t really bread. I guess I just don’t think this is the best thing since sliced bread, but it looks great. Thanks for sharing!

  191. Pingback: Buckwheat Salad & “Life- Changing Bread”… | Green & Leithy
  192. Anne

    Made this bread last night and had a piece for breakfast – very beautiful and tasty. My stomach didn’t do so well with it – for some reason it was hard to digest – but I’m not giving up. I’m wondering if it’s because of what Abbie said in her comment about the enzymes. Next time I might try pre-soaking some of the seeds and nuts, discarding that water, and then mixing them with the rest of the ingredients and more water. If anyone else has insight, I’d be interested to hear! Many thanks.

    • Karen

      I have read a lot of comments here and no one seems to be pre-soaking their nuts. My raw foodie teachers all teach this. Rinse and Soak all the dark nuts, and not the light ones (cashews, pine). This is to remove the phytic acid natural to the outside of the nut. It is Nature’s own pest control and is what most people are sensitive to about nuts. Phytic acid not only grabs on to or chelates important minerals, but also inhibits enzymes that we need to digest our food, including pepsin. Google Phytic Acid for yourself. Soaking also reduces the fat content and increases the protein and digestibility. Anyways, Almonds are rinsed and soaked 4 times (48 hours). Rinse well and drain in a large sieve and then add soak water (use clean filtered water, esp chlorine free). Begin this in the morning or evening. Then in the next morning or evening, rinse, drain and add fresh soak water. Repeat 2 more times. So you have a rinse, drain, soak in the AM, then PM, then AM, then PM, then next AM you are ready for the next step. If you plan to use them within the next 3-4 days you refrigerate them. They will be somewhat soft. If this is the case just do what you know you will use up. OR you can dehydrate them at 95-100 degrees F in a dehydrator such as an Excalibur. To keep the enzymes viable, keep your temperature 95-105 deg F. Some sources will say up to 115 deg F. I think this is pushing it. If your oven can go this low, use it. This is in the US. I do not know what is available in other countries. The nuts will re-crisp and be crunchy and will have self life in a glass mason jar. My nuts get used pretty quickly and I usually do 3 lbs at a time. This reduces the fat content and increases the protein value, though I do not have the exact figures. It takes longer to explain than to do. Doing is pretty quick, really. You can also start with a Great Harvest dehydrator. They are less expensive. Dehydrate until crisp, usually 24 to 36 hours. Almonds are the longest. Walnuts, Hazelnuts (filberts), Pecans you can rinse, drain, soak overnight and dry the next day. With walnuts I find I rinse and drain them until the really dark brown water goes light, 4-6 times. Just a thought!

  193. Lee

    I’ve made this three times now — third time was the charm. Didn’t love the coconut oil flavor and oiliness so I switched to ghee and reduced the amount to 2T. Like others, I have not yet achieved the deep golden brown exterior and will crank up the temperature next time. I’ve been using compostable loaf pans (from “If You Care”). They are perfect for this loaf.

  194. lauren

    Thank you so much for sharing this recipe with us. I made it two days ago and almost burst down the door when i got home from work to get it into the oven. Resting it for 20 hours meant it was dense and amazing. Your blog is truely inspirational. Thanks again,

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  197. Loa

    This bread is so beautiful. I will try it soon, even if I am not very much “into bread”. It would be so nice to be able to print the recipe with a photo on it ! Do you think it coud be possible ? Thanks in advance.

  198. Pingback: Carrot and Roasted Garlic Hummus | Growth by the Season
  199. kim murphy

    I just tried my first loaf and it is amazing and easy to put together. Even my German exchange student was gushing saying it was just like the bread she ate at home, but better! For those worried about using a flexible loaf pan – I didn’t. I lined a regular pan with parchment and it came of fine – just lifted it out of the pan with the paper and kept it in the paper to finish baking it (so that it was easy to slide out of the oven)

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  201. Doris Affeldt

    I made this amazing bread this morning. I changed a lot, used no flax seeds. Here is what I used: dry ingredients: 1 cup sunflower seeds, 1 cup chopped walnuts, 1/2 cup spelt flakes, 1 cup quinoa flakes, 3 1/2 tbl spoons psyllium husk powder, 1 tea spoon fine sea salt. wet ingredients as in the original recipe. And it worked. and tastes great. Am inspired now to play some more with this recipe. Thank you Sarah!

  202. Sonia

    I see you already got a billion comments… :)
    Well THIS BREAD is absolutely amazing, I’ve just shared your blog with another billion people… I had to bake it in a gas oven and didn’t know temperature I was baking with – it still turned out absolutely delicious.
    Thank you so much!

  203. Annie Stiefel

    ok…so i made it and it totally fell apart when i took it out of the pan…i followed the recipe exactly except that my almonds were chopped up instead of whole. I let it sit over night. I made it in a metal pan, really packed it tightly…parts of it kinda stayed together, but mostly just loose seeds and nuts! what is supposed to hold it together? when you say to add the wet ingredients till everything is completely soaked and dough becomes thick…well i would not have called what i had a “dough” as there was nothing really acting as the gluten or glue! i can eat it like granola, but would really like to try again to get a sliceable loaf…any suggestions? mahalo, Annie

  204. Holly

    (12 servings)

    Calories 231.8
    Total Fat 15.9 g
    Saturated Fat 4.2 g
    Polyunsaturated Fat 6.9 g
    Monounsaturated Fat 3.9 g
    Cholesterol 0.0 mg
    Sodium 201.8 mg
    Potassium 238.7 mg
    Total Carbohydrate 17.5 g
    Dietary Fiber 7.6 g
    Sugars 1.7 g
    Protein 6.8 g
    Vitamin A 10.7 %
    Vitamin B-12 0.0 %
    Vitamin B-6 17.8 %
    Vitamin C 0.2 %
    Vitamin D 0.0 %
    Vitamin E 34.8 %
    Calcium 10.6 %
    Copper 14.8 %
    Folate 15.4 %
    Iron 19.5 %
    Magnesium 13.0 %
    Manganese 42.3 %
    Niacin 14.6 %
    Pantothenic Acid 9.0 %
    Phosphorus 22.3 %
    Riboflavin 10.3 %
    Selenium 19.7 %
    Thiamin 14.2 %
    Zinc 8.1 %

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  206. Cathy

    Best way to eat in my humble opinion. Toasted with sweet potato, over easy fried egg and franks hot sauce!!!

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  208. Laura

    Sarah, can you let me know how much extra water I should use if I am using ground flaxseed? Cannot find whole seeds anywhere. Thanks

  209. Pam

    Genius! Seriously it needs an award. I’m going to do a post on it in next week with a link back to you for the recipe so all twelve of my readers see it.

  210. Svenja

    Today I tried to combine it with sprouted grains and baked it for 7 hours on 90°. It’s crispy like heaven and feels even more healthy ;-)
    Thank you for the constant inspiration and hopefully your way comes through Berlin at some point, cheers – Svenja

  211. Martina

    I made this bread this Wednesday and it is almost completely gone in just two days. I am saving the very last bit to use as a base for your high vibe sandwich with that INCREDIBLE almond and sage pesto.

  212. Cherie

    I make this bread several times a week now, love it and so do my 4 kids! A little avocado and sauerkraut and pea shoots…. yuuum! Today we added some chopped fresh mejdool dates and a teaspoon of organic cinnamon to the mix, was like the worlds best date scones. :)

  213. kittee

    I made a loaf last week and it disappeared! So delicious and so easy to make. I can’t wait to play around with variations. I see a pizza version and a date cinnamon nut in my future. And maybe something with raisins. Thanks so much for this recipe, my vegan gluten-free tummy thanks you.
    xo kittee

  214. Cecilie Gave

    This bread is definitely life changing. I just made it yesterday, and it’s the most delicious thing I have ever tasted. I can’t eat yeast or sough dough, so you can probably imagine my joy eating this wonderful bread. Thanks SO much for sharing :-)

  215. Dalida

    Thank you so, so very much for this recipe! The BEST bread I have ever had and I will be making it again and again and again. I almost cried, I loved it so much! Life changing? Absolutely!

  216. Eva Brencicova

    Amazing! Just made this for the first time, and what a success! I used mixed nuts (cashews, almonds, pecans) and it works very well. The only minor objection I have to the recipe is that it’s impossible to mix the ingredients well in a 2lb loaf silicon tin. I had to transfer to a bigger bowl, mix everything and then put it back into the tin. The dough fits in perfectly, it’s only the mixing that needs a bit more space.
    Thank you so much for sharing, this will be a staple of my diet from now on!

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  218. Nicole

    Priscilla, scroll up, Holly posted it a few days ago.

    I made a loaf with one substitution that other people might be interested in.
    I omitted the oats and instead used one cup of almond flour. To be more specific, the leftover almond pulp from making almond milk, dried, then ground into flour.
    Everything else stayed the same.
    The loaf took longer to cook through 20+45 on the rack. It is very moist, possibly more dense but very bread like.

    I’m curious to know if anyone else tried to make this substitution…

    Thank you Sarah for this very flexible recipe.

  219. nikki

    Hello again
    I just tried to make this for a 2nd time as the 1st time it tasted like soap. It was suggested that I dump the coconut oil & try copra which i did & it still tasted like soap. Am desperate to try this bread that everyone has raved about but can’t work out what would make it taste soapy – it even smells soapy when cooking !!! Any help ???

    • Natalia

      Am wondering if it might be the flax you are using? Try tasting it alone, or mix with water and taste (I realize this post is old, but maybe someone else has this issue.)

  220. Sara

    A million replies before me, but I still have to say, thank you for this recipe! I do not have a gluten-allergy, however I’ve been avoiding wheat and longing for a healthier alternative to bread. I can see so many ways to play and have fun with the recipe. Inspiring!!!

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  223. 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!

  224. Pingback: Crazy Bread « irenekly
  225. 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?

  226. Elisabet


    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.

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  229. 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.

  230. 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.

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  232. 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?

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  234. 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

  235. 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.

  236. 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!

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  238. 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.

  239. 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!

  240. 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 :-)

  241. 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.

  242. 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!

  243. 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!!!

  244. 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.

  245. 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!

  246. Pingback: Kinners, das Brot ist fertig! | foodsandeverything
  247. 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!

  248. 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!

  249. 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!

  250. 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

  251. 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?

  252. 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!

  253. 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.

  254. Pingback: Daily food: Plant-based no-oil | Finding Ikigai
  255. 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 :)

  256. 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.

  257. 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!

  258. Pingback: Super-Hero Bread! | My Healthy Cravings
  259. Pingback: The Life-Changing Loaf of Bread (It’s True!) | The Veganator
  260. 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!!!

  261. Pingback: .march inspiration. | .erin gets gone.
  262. 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. :-)

  263. Pingback: Superhero Nut & Seed Bread | My Healthy "RECIPE" Cravings
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  265. 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!

  266. 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).

  267. 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!

  268. Ella

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

  269. 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!

  270. 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 :)

  271. 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!

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  274. Pingback: Is Bread Life? Thoughts on Pesach 2013 | judyrefuah
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  276. 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!

  277. 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

  278. Pingback: Getting Spiritual and shit | Tresor de Jour
  279. 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!

  280. 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. ;)

  281. 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?

  282. 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

  283. Al


    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!

  284. 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!!!

  285. 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.

  286. 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.

  287. 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

  288. 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.

  289. 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.

  290. Pingback: Vícezrnný bochník | Maškrtnica
  291. 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!

  292. 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!

  293. 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.

  294. 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!

  295. 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!

  296. Pingback: This Artsy Life: Weekend 11 [ Artsy & Mr. Forager Daydream ] | artsy foragerartsy forager
  297. 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!!!!

  298. Pingback: onto baking : no flour + no knead nut bread | Whole Grain Foodie
  299. 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.

  300. 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!

  301. Pingback: Delicious Inspiration | ERIN M. DESIGNS
  302. 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!

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  307. 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 :).

  308. 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!

  309. 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 :)

  310. 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.

  311. 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!

  312. Pingback: Bread with no Flour «
  313. 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.

  314. 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!

  315. Pingback: A bread for the birds « Missio Dei Latte
  316. 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!

  317. laura

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

  318. Pingback: The Life-Changing Loaf of Bread | Hysterical Runner
  319. 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!

  320. Pingback: Zelf brood bakken met vlozaad (psyllium husk) | | Zoett
  321. 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.

  322. Pingback: The Life Changing Loaf of Bread |
  323. Pingback: I Tried the Life Changing Bread | anxietyandcoffee
  324. Pingback: The wheat free loaf of bread that will change your life - Well Central
  325. 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!

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  328. 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?

  329. 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 !”

  330. Pingback: In like a lion, out like a lamb-roast. |
  331. 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!

  332. Pingback: SUPERBRØD: supergodt & supersunt | ØKOLOGISTA
  333. 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…

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  335. 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!!!

  336. abby

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

    thank you for sharing

  337. 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 :)

  338. 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!

  339. 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.

  340. Pingback: 8 healthy gluten & wheat free bread options + the life-changing bread by My New Roots | The Mindful Foodie
  341. 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 :-)

  342. 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! :)

  343. 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.

  344. 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!

  345. 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 ;)

  346. 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).

  347. Pingback: Baking this week | Paradise enow
  348. 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.

  349. 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)

  350. 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.

  351. 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!

  352. Pingback: Magic seed and nut loaf | Leaf + Grain
  353. 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!

  354. Pingback: Coming up | The Vegaquarian Times
  355. 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.

  356. 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!!

  357. Pingback: Nut, seed, oat, garlic, rosemary crackers | rosemarysruminations
  358. Stefanie

    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?

  359. Pingback: Retreat recipes part one! | A year in West Cork
  360. 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 :).

  361. 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!


  362. 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!!!

  363. Pingback: My New Roots’ Life Changing Loaf of Bread – bLANk’s Edition | abLANkblog
  364. Pingback: * Embas Bread * | Super Foodie Adventure
  365. 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.

  366. Pingback: Foodblog-Radar | Schlaraffenwelt - Expedition Genuss
  367. Pingback: The Bread Everyone Is Talking About | Adela Stoulilova
  368. 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

  369. Pingback: Wholesome Muffins | Make & Bake from Scratch
  370. 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?

  371. 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?

  372. 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!!!! : )

  373. Pingback: Whisper Thin Sandwich | Finch & Wallace
  374. Pingback: The Life-Changing Loaf of Bread | Keen On Greens
  375. 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!!!

  376. Pingback: Discovering The Life Changing Loaf of Bread | sharing the food (and other stuff) we love
  377. 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!!


  378. 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

  379. 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.

  380. Pingback: This bread changed my life too | 07:30am
  381. 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….

  382. 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!

  383. Pingback: (Genius!) Gluten Free Seed & Nut Bread | My Food Storage Cookbook
  384. 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!

  385. 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!!

  386. 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. :)

  387. Pingback: 4.16.2013/the best thing ever | Lindley Battle
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  389. Pingback: Nuts About Nuts (& Seeds) | swensonfoods
  390. 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!

  391. 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.

  392. 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

  393. Pingback: 4.17.2013/manna and jam | Lindley Battle
  394. Pingback: It’s all in the cards; Life-changing bread & babies | Lucy in the Larder
  395. twitter password

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  396. 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

  397. Pingback: Gluten-free Life-Changing Bread | Mixed Greens Blog
  398. 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!

  399. 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?

  400. Pingback: This Bread is Nuts | Miller, Baker, Mead-Maker
  401. 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.

  402. Pingback: The Life-Changing Bread | Not Your Typical Dietitian
  403. Pingback: Bread | minimal + lovely
  404. Pingback: My New Root’s Life Changing Bread with Smashed Avocado & Eggs | Yeah…imma eat that.
  405. 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.

  406. Pingback: Gluten Free Seed Loaf
  407. Pingback: The life-changing loaf of bread.
  408. Sharon

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

  409. 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.

  410. Pingback: A “Life-Changing Loaf of Bread” | A Work in Progress
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  412. 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!

  413. Pingback: Current Obsessions: Must Tries and Haves « A Day In The Life « OHMYDALIA – bringing blogs together
  414. Tzippi Longstockings

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

  415. Pingback: Bits’n’pieces | Foodnstuff
  416. 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

  417. 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.

  418. 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.

  419. 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.

  420. Pingback: In a rush! | Dancing With Frogs
  421. 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!!

  422. Pingback: Seeded Loaf of Bread | rhicreate
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  426. 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 ?

  427. Pingback: Top 7 Healthy Coarse Cereals Breakfast - All Fresh Recipes
  428. 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!

  429. Pingback: Superzdrowy chleb bez mąki | Zdrowie na deser
  430. Pingback: Taste The Health Gluten-Free Bread. This Ain’t Your Mama’s Gut Bomb Bread. | Bee Baby Blog
  431. 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!

  432. Inna


    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.

  433. Pingback: Rethinking the Bread Basket: Flourless Nut and Seed Bread (Vegan and Gluten Free!) |
  434. 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:

  435. 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.

  436. Pingback: ‘The Life-Changing Loaf of Bread’ and Some Gluten-free Tips! | lifeaftergrains
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  438. Pingback: Life Changing Bread - Hartshorn Portraiture
  439. Pingback: Food In Motion: German Style Gluten-Free Vegan Bread | Uber Patrol - The Definitive Cool Guide
  440. 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!

  441. 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! :)

  442. Pingback: THE LIFE CHANGING BREAD | 2 diet or not 2 diet
  443. Pingback: Testing out the life changing loaf | Information, Yoghurt and Fruit
  444. 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.

  445. 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.

  446. 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.

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  448. 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.


  449. 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.

  450. 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??

  451. 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.

  452. 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.

  453. 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.

  454. Pingback: Friday I’m in Love…with Easy & Healthy Recipes | Parenting Success
  455. Pingback: Gluten Free Seed Bread | Please Pass the Recipe
  456. 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!

  457. Pingback: Baking Bread | mint peonies
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  459. 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.. !

  460. 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.

  461. 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!

  462. 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.

  463. 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!

  464. 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….

  465. 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.

  466. 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.

  467. 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.

  468. Pingback: Cayuga St. Kitchen - The Most Amazing (Gluten-Free) Bread, that Everyone will LOVE!
  469. 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?

  470. Pingback: Raw Asparagus Salad/ Asparagus, Avocado and Goat Cheese Open-Faced Sandwich | Big Sis Little Dish
  471. Pingback: Blueberry Bread (gluten free)
  472. 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 I pay ~$13 for a big bag.

  473. 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.

  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. 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.

  476. 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 !

  477. Pingback: Nuts and Seeds Loaf | dessertification
  478. Ella

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

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  480. Pingback: Life-Changing Bread- My New Roots | meg & veg
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  482. 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.

  483. Pingback: The Health Food Store, Chia (Pets?) and Birdseed | Connecting the Black Dots
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  486. 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.

  487. 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.

  488. Pingback: Practise Wellness – Seeded Bread
  489. 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!

  490. Pingback: The Life-Changing Loaf of Bread | My New Roots - 4Just2Day
  491. 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!

  492. Elizabeth

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

  493. Pingback: Grain Free Zone | conscious-foodie
  494. 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!!!!!!!

  495. 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.

  496. 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!

  497. 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!

  498. 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.

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  500. Katia

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

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  502. camille

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

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

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

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  504. 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?

  505. 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

  506. 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.

  507. Pingback: Life-Changing Loaf of Bread | e a t n i k.
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  509. Pingback: 313. “The Life-Changing Loaf of Bread” recipe by Sarah Britton | 9 Days, 8 Nights
  510. 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

  511. Pingback: Seed-Nut-Oat Loaf | Amanda Scothern
  512. 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.

  513. 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.

  514. 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.

  515. 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 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. ( 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!

  516. Pingback: Life-Changing-Bread | Tsavorite
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  518. Pingback: The Life-Changing Loaf of Bread | foreverNOSHing
  519. 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!

  520. 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???

  521. 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!!!

  522. 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!!!

  523. 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.

  524. 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?

  525. 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!!!

  526. 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???

  527. 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!

  528. Pingback: Amazing Banana Bread | Chocolate and Chickpeas
  529. 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.

  530. Pingback: Incredible Nut & Seed Gluten-Free Bread Recipe - Vibrant Wellness Journal
  531. 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!!!

  532. 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!

  533. 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.

  534. 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.

  535. Pingback: 100 new recipes: part six | O Frabjous Day
  536. 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.

  537. 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?

  538. 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!

  539. Pingback: Get Bread and Squirrel | FarOuterHebrides
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  543. 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 !


  544. Pingback: Free Friday {healthy grocery haul} | healthninja
  545. 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!

  546. Pingback: Food pyramid meals? | I'm not obsessive nutrition compulsive.
  547. 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

  548. 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.

  549. Pingback: WIP Wednesday… | joie de vivre (The Joy of Living)!
  550. 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.

  551. Pingback: Day 3: Life-Changing Bread and Book | Lilly's Table Blog
  552. 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.

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  558. mark

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  559. Pingback: A new favourite blog and a life-changing loaf of bread | The Difficult Dinner Guest
  560. 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. :-)

  561. 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?

  562. 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.

  563. 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!!

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  569. 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!

  570. Pingback: house sitting delights | still being
  571. 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 ?

  572. 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.

  573. 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)

  574. 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!

  575. Pingback: nuts & seeds bread | dAAn
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  578. mark

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  579. Pingback: Almond, Quinoa & Pumpkin Seed Bread | Deliciously Ella
  580. 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

  581. Pingback: Weekend Getaway – Kiwi Style | nothing in particular
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  583. 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*

  584. 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.

  585. 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?

  586. Pingback: Trail Mix Loaf - Fueling Endurance Performance
  587. 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!

  588. Pingback: Friday finds | yours julie
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  591. 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!

  592. Pingback: MoFo childhood fave: PB and J on toast | Lymie eating coconut
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  595. 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:

    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?

  596. Pingback: Fall Baking Season: 10 nuts, seeds and grains combine in 1 crazy good super seed bread |
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  599. 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!).

  600. 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!

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  603. 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. :)

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