How to make healthy choices every day

The Life-Changing Loaf of Bread

The Life-Changing Loaf of Bread - My New Roots

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… but the Life-Changing Loaf of Bread will do just that. 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. Psyllium come from the plant Plantago ovata and is related to the common garden dweller Plantain (not to be confused with the fruit!). 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, 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 packaged grocery-store 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 refined carbohydrates and most times, low in protein and healthy fats. Most breads require gluten-containing flours for texture and leavening, which many 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 of Bread features whole grains, nuts, and seeds. High in protein, incredibly high in fiber, and 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.

4.79 from 42 votes

The Life-Changing Loaf of Bread


  • 1 cup / 135g sunflower seeds
  • ½ cup / 90g flax seeds
  • ½ cup / 65g hazelnuts or almonds
  • 1 ½ cups / 145g rolled oats
  • 2 Tbsp. chia seeds
  • 4 Tbsp. psyllium seed husks 3 Tbsp. if using psyllium husk powder
  • 1 tsp. fine grain sea salt add ½ tsp. if using coarse salt
  • 1 Tbsp. maple syrup for sugar-free diets, use a pinch of stevia
  • 3 Tbsp. melted coconut oil or ghee
  • 1 ½ cups / 350ml water


  • In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
  • Preheat oven to 350°F / 175°C.
  • Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
  • Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!


Makes 1 loaf
Sarah Britton
Click here to print this recipe

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; the Life-Changing Loaf of Bread 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?

For the visual learners out there and for those who’d like to come hang with me in my kitchen, the Life-Changing Loaf of Bread is just one of many cooking classes both live and recorded featured on my wellness platform, My New Roots Grow. Check it out!



Q & A

I’d love to answer the number of questions about substitutions for the Life-Changing Loaf of Bread coming into the comments section! 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 a post about a specific ingredient, it is because THAT is the point of the recipe and I like to highlight 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.

2,615 thoughts on “The Life-Changing Loaf of Bread”

  • 5 stars
    I love this recipe and have made it many times over the years. I’m curious about the phytonutrients from the soaked nuts.. is it possible to soak the nuts, discard the water, and then make the loaf? How do you think I would need to adjust the recipe?

  • Hi,
    What size silicone loaf pan do you recommend using? Also, has anyone used a glass loaf pan and it worked out just fine popping it out of the pan? Third, what do ya’ll prefer using–psyllium seed husks or the powder and why?


    • Hi Holly! We sent an email as well, but a standard 9×5 loaf pan works great, and we have no trouble not using a silicone so long as you grease the whole thing and at least parchment paper the bottom of the pan. We have made with both types of psyllium, though we use the powder most often! Hope this helps 🙂

  • 5 stars
    The Life-Changing Loaf of Bread has truly transformed my relationship with food. It’s not just bread; it’s a revelation! This wholesome, hearty creation has become a staple in my daily routine, providing sustenance and satisfaction like no other. It’s more than a recipe; it’s a game-changer for anyone seeking a healthier, more fulfilling way to enjoy bread. I’m forever grateful for this culinary gem!

  • 5 stars
    Love this recipe! I swapped out nuts for pumpkin seeds and it worked really well. My only issue is that I can never flip it on the rack after the first cooking period. I tend to have to get to 40-45 mins before it won’t fall through the cracks :).

    I’m hoping to try a smaller pan in the future because my current attempts have not been tall enough to put anything on it (although I love eating it plain!). One thing I’ve noticed that seemed odd was, right out of the oven the ghee taste comes through really well but when I reheat the frozen pieces that flavor fades. Still tasty, but I miss the buttery taste. Anyone have any ideas?

    • 5 stars
      Delicious!! I was extra chuffed that I had all the ingredients in the cupboard already so no shopping required. I’ll definitely be mKing this again!

  • 5 stars
    I think I have never been so invested in an article about bread :’) This is wonderful. Also the photos. I’ve made bread myself once or twice, but usually i find it quite boring and prefer cakes or more “fun stuff”. But this one – i will give it a try. Thanks for sharing! Greetings from Berlin

  • “The Life-Changing Loaf of Bread” is an incredibly popular recipe from the website “My New Roots”, where it has garnered a huge following of health-conscious individuals who are seeking a nutritious and delicious alternative to traditional bread.

  • 5 stars
    “I just had to leave a comment and express how much I enjoyed this blog post. Your writing not only educates but also entertains. It’s rare to find a blog that strikes the perfect balance between informative and engaging. Keep up the fantastic work!”

  • 5 stars
    I love this recipe and have made it many times over the years. I wondered if you could cook in an air fryer?

  • 5 stars
    I make this bread once a month. My husband and I love it. I occasionally substitute the nuts depending on what I have on hand. It does freeze so easy.

  • 5 stars
    Hi Sarah, I have made this many times over the years and it has indeed been life changing – inherently due to its deliciousness! My husband now has to go Grain Free and is missing bread terribly. I had forgotten about this wee gem and am now wondering if you might have a suggestion for the oats please that would still ensure the bread worked? Thank you so much. Warm wishes, Jo

    • 5 stars
      I am wondering if you figured it out. I am starting grain free diet soon and would like to find the substitute for oats.

      • Do you find you need to add more water using quinoa flakes? Glad to hear your make it this way – excited to try this recipe 🙂

    • Jo & others
      Perhaps try cassava flour &/or tigernut flour. Both are actually tubers, and I use them in the AutoImmune Protocol/the Autoimmune Paleo foods I eat.

  • I’m baking it right now but… I realised I put the wrong quantities ! I speak french and I thought that tbsp meant teaspoon (I know, why the b then ?) instead of the big spoon. Well… I hope it doesn’t crumble too much.. next time I’ll get the measuring right :p

  • 2 stars
    Was expecting this to be closer to the texture of vollkornbrot. Not so much. Ingredients were all very expensive where we live. Maybe I’ll try pulsing in the food processor a few times before adding the wet ingredients, just too big of pieces in it.

  • 4 stars
    My loaf is extremely flat. I used psyllium seed husk powder, but otherwise everything exactly the same. Soaked it overnight. Baked more than recommended, and is still very crumbly. Any thought?

    • Hi Emily! Thanks for leaving your comment. The loaf is not intended to rise much with no leaving agent, but if you’d like it to be thicker, you could try a deeper / shorter pan. As for the crumbly texture, since you’re soaking overnight, the ingredients may be absorbing more liquid. You could try adding a few extra splashes of water, shorten the soak, or add a bit more psyllium husk powder (1/2 Tbsp at a time). The bread should look well-hydrated before baking, if not, I would add more water. I hope this helps!

      • 5 stars
        Hi Sarah,
        Would love to know if you have nutritional information for this bread. Its lovely and is definitely changing my life!

        Thanks in advance.

      • Hello! That’s correct, it’s either 4 Tbsp. psyllium seed husks or 3 Tbsp. if using psyllium husk powder, hope this helps!

  • 5 stars
    Just made this recipe this morning exactly as described. Turned out perfectly. Prior to baking, I let it soak about 7 1/2 hours (overnight). Sliced beautifully although I will take one commenter’s advice to slice a bit more thickly to avoid a bit of crumbling. I will be making this again.

  • 5 stars
    A friend referred me to this recipe when she found out I needed to go gluten free. I love it, mostly I have toasted it. Made it in regular metal loaf pan, as do not have silicone one, and just greased it really well with coconut oil and it worked well. I wonder how stevia liquid would work instead of powder, I have just added stevia liquid to my kitchen, but not used to how it works.

    • Hi Heather, great idea! I haven’t tried liquid stevia in this recipe, but it could work! To replace 1 Tbsp of maple syrup, I would use 6-9 drops to start. You can add it right along with the other ingredients. Let me know if you give it a go. 😊

  • 5 stars
    This bread is absolutely delicious — thank you! I have a question about the texture, though: the inside of the bread was a bit soft even after the baking was done. Should I soak it for longer before putting it into the oven (I did only the bare minimum of 2 hours because I was so eager to eat it!), or should I bake it for longer in order to make it more solid and less crumbly?Thanks.

    • 3 stars
      I love this but have the same question about the sense that the middle is uncooked. I tried making the bread in Brownie tins, but I’m really not sure what to do about it. I guess adding baking powder wouldn’t work because flour isn’t the base…

  • 5 stars
    Loved this loaf. I used pumpkin seeds and almonds. It had a yield of 12 slices at 198 cal per slice using a recipe nutrition calculator.

  • 5 stars
    I get best results when using a bowl to mix ingredients. The mixture is periodically stirred until no liquid remains at the bottom of the bowl. This ensures even rehydration. Then it goes into a small, parchment-lined bread pan (4.5″ x 8.5″) to rest overnight. The longer time, opposed to a 2-hour rest, further ensures complete hydration. Be sure that when baking is done, you hear a hollow sound when the bread is thumped on the bottom. If there is no hollow sound, bake longer. Slice thickly, not thinly. All of this results in a non-crumbly bread.

    My son just asked me for the recipe. Thanks!

  • I accidentally substituted Konjac root powder (glucomannan) for the psyllium husk powder because somehow I bought it a while ago and was dumb enough to not check the label. That being said, the bread held together beautifully and the Konjac root seems to have similar properties to the psyllium husk. This is my new favorite breakfast for on-the-go nutrition. Thank you so much for this recipe!

    • I am answering this question as a non-medical person, but I can tell you that my husband’s cholesterol went down 50 points after eating this bread regularly. Three of the main ingredients — oats, psyllium, and flax seed — are all associated with lowering cholesterol and a host of other benefits to the health, so it’s worth a try.

  • 5 stars
    Delicious bread recipe for sure! Looking at your writing though: “…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.” As a medical professional I can confirm that nothing of that sort actually happens in the body. There’s no such thing as ‘detoxing’. In medical terms, it’s a nonsense. It’s a pseudo-medical concept designed to sell you things. The healthy body has kidneys, a liver, skin, even lungs that are detoxifying at all times. There is no known way – certainly not through detox treatments – to make something that works perfectly well in a healthy body work better. If toxins did build up in a way your body couldn’t excrete, you’d likely be dead or in need of serious medical intervention.

  • 5 stars
    Thank you for this recipe; I’ve made hundreds of loaves throughout the years since you first shared it. I typically swap out the nuts for almond milk pulp and adjust the liquid ratio to get the right consistency for the dough. It’s a wholesome and satisfying loaf that is a favourite in our home.

  • 5 stars
    I’m not a vegan. I’m not orthorexic. I don’t “detox” or do cleanses. I don’t hold with much of the woo stuff.
    But I needed to use up some ingredients and, on searching, found this recipe. It’s great! Amazed I hadn’t come across it before. I look forward to tinkering with it and making lots of different versions in future: sweet, savoury, with raising agents, ground smooth, with added fruit/veg, substituting the various nuts and seeds etc. It’s a winner. Congratulations to your Danish friend!

  • 5 stars
    This is wonderful bread and so very easy to make. I made the odd alteration – oil (light taste olive oil) instead of coconut oil, no nuts but added pumpkin seeds and also a bit of millet and a little less psyllium but added a little ground flax seed.
    I do have a query – I wondered if the time (overnight) this lovely loaf sits prior to baking plus the amount of water allows the flax seeds to soak and soften enough to release their benefits – from what I understand soaked flax seeds are as digestible as ground flax seeds …………… or perhaps they need soaking separately and then adding. I wonder if you have any idea regarding this
    Thank you so much for posting this wonderful recipe.

  • 5 stars
    This bread is amazing and I have been making it every other week! I like how a small slice is enough to keep me full and satisfied. The only thing I have tweaked was reducing sunflower seed to 1/2 cup, replaced hazelnut/almond with pumpkin seed, added a handful of black sesame seed and seasoning (ground turmeric, ginger, cinnamon and black pepper). Since I was baking it in a toaster oven, I began baking the loaf at 350F for the initial 20 mins as instructed then reduced to 300F until it’s done.

    Thank you for sharing this recipe!!

  • Hi I just wanted to say thank you for this recipe. I make it almost every week – have a loaf in the oven now! We all love it. I do not eat oats so I alternate the recipe with different flours like Quinoa (which works really well – I add a little less than the amount of oats) and Teff. Thanks again!

    • Sounds beautiful. So happy you’ve modified to make it work for you and your loved ones — that’s what it’s all about!

      • Hi can you tell me the carbohydrate content of their lovely bread, I’m on a reduced carb diet allowing 45 g a day of carbs . I want a healthy loaf this tastes define but I’m sure I can’t have much of it even though it’s very healthy!

      • Hi Sandra! I don’t run nutritional panels on my recipes though I recommend plugging this one into a nutritional website (just google!) and you should get the information you’re after 🙂 Be well!

    • 5 stars
      Do you sub out exactly the same amount of teff flour or quinoa flour for the oats? 1 1/2 cups? I’d like to replace the oats with something.

      Thank you!

  • Whenever we praise someone, we give him a number, like if I appreciate your post from one to 10, I would like to give you the full number of 10 because you wrote your post very well. The word is very beautiful. I hope you will keep writing such excellent posts in your life and we will definitely comment by reading these posts.

  • This bread was a delight to eat. I did need to sub hemp seed powder for the psyllium husks as that is what I had and it is similar. I followed the recipe for everything else. Thank you for the great recipe. I will make this again.

  • This is really an excellent bread! In its texture, it’s like a dense German Vollkornbrot, but gluten-free. It’s easy to put together, and delicious…. just what I’ve been looking for over the last few years of missing decent gluten-free bread. Thanks for publishing this recipe!

  • Hi, I am looking for informaiton on the recipe variations including the cinnamon raisin and garlic versions of this Life Changing Loaf. I read in the comments about it but I cannot find any information on how to make these variations. Thank you!

    • Hi Jessica!
      I’d add 1/4 cup or so of raisins or currants to the mix with 1 Tbsp. of cinnamon (adjust up or down to suit your tastes!) and for a garlic / savoury version check out the Everything Bagel Spice Loaf recipe on The Substitute Baker.

    • I am using grams to measure out the ingredients. Just curious…using cups measuring seems like less quantity?? Would the results be the same? How can 90g and 65g both be 1/2 cup?

      • It is a comparison of volume and weight. So the 90 g ingredient weighs more, with the same amount of volume as a 65 g half cup

    • 5 stars
      I substituted blackstrap molasses for the honey and added a few raisins, and it was delicious. The raisins got a little burned on top, so next time I will try pushing any on top down into the dough. I also vary the types of nuts and seeds I use (some in our family are sensitive to almonds (subbed pecans and sesame seeds) and sunflower seeds (subbed pumpkin seeds). All delicious. I will try different dried fruits next.

  • Hello! I have a quick question about storing the bread after it has baked and cooled. The recipe in My New Roots states to store in a tightly closed container in the refrigerator but the recipe here doesn’t mention refrigeration. I suspect the moist kalamata olives make it a prime candidate for refrigeration however, I am wondering your opinion / experience on leaving it out so long as it is not steamy weather. I’d like to send a loaf to a friend (who serendipitously gave me your cookbook!) and am wondering if it could withstand a couple of days in the post. Many thanks!!

    • Hi Christina! It can withstand a couple days in the post wrapped well (and without olives, correct!). Under normal circumstances I do keep it in the refrigerator or sliced in the freezer just to extend the shelf-life but if we’re talking 2-4 days it should be okay in the post as long as the portions not eaten right away are frozen upon arrival. Hope this helps 🙂 All love to you!

  • I love this. It forgave me for only having half the amount of psyllium and flax and compensating with extra chia. I loved the whole almonds. Maple syrup is expensive in Australia so I used golden syrup! I’m looking forward to trying with no sweetener and less oil like others have done. Thank you

  • I posted almost 4 years ago and back to say THANK YOU again for this amazing, versatile,forgiving recipe! I share it every time I make it on media and get lots of thank you’s! Just remember to use psyllium! And, I have never owned a silicone baking device and have always used a well-oiled glass bread pan. The loaf pops out easily (run a knife around sides, invert–it pops right out). I then bake it in the oven. After it cools, I slice it and freeze the slices. Pop in toaster or oven and it’s wonderful! Today, I used the full amount of psyllium, and I found Konsyl carries ORGANIC psyllium, which I just ordered from their website. It’s way more finely powdered, and has lighter flavor, than the red-capped Konsyl they have in stores (not organic). Anyway! I used more water, because it seemed to want it, and this time used the maple syrup I said I don’t bother to use because why not? Maple syrup is delicous, and I am not skerred of any ingredients since I have a new, deep appreciation for experiences, foods and activities during COVID. So, I used 2 T of maple syrup and 2 T of organic Carapelli unfiltered extra-virgin olive oil in lieu of 3 T of coconut oil. It’s on counter awaiting baking. Thank you again for this marvelous recipe. I have it bookmarked but should probably save the page and email it to myself for extra-safekeeping. Please let us know if you’re still enjoying the loaf as well. Stay well, healthy and happy everyone. P.S. DO NOT eat more than two then slices. This is like a supercoloncleanser and thus healthy for our systems. Meant to be rationed a bit and enjoyed. Easy to put together another loaf 🙂

    • Hello! I’m so excited to eat my first loaf, having just transitioned to a wheat free diet! Unfortunately, the loaf kind of fell apart in places – I couldn’t put it on the rack directly. Too much water? Not enough water? I followed all the ingredients and instructions!

      • 5 stars
        Johanna – that happened to me the first time too! Here is how I tried it the second time around and it didn’t happen again. I love this bread! Once mixed, I let the mixture sit overnight before baking. Also increased the baking time to 30 -35 minutes for the first half.
        Not sure which of these two things makes it work, so I continue to do both and it really works for us.
        Sometimes we even do 35 minutes for the last half – if we want extra crunch.

  • I tried this recipe today and what can I say: I LOVE it! I didn’t expect that it would taste this good! I don’t need margarine or any kind of spread with it – it’s delicious, flavorful and rich! My loaf gave 16 slices and I had to stop myself after 2!
    I made some minor alterations: I didn’t add the syrup/any sweetener or the oil and just added an additional splash of water. For “65g of hazelnuts or almonds” I added half whole hazelnuts and half ground almonds and for the flax seed I added half whole and half ground flax seeds. I let it sit for about for about 10h and baked it for a total of 50min.
    It came out perfect – it’s holing together very well, it’s slightly crunchy on the outside and soft, chewy on the inside.
    Thanks for this recipe!

    • I made this recently and I love it! It is so much better than the pricy similar things I’m seeing in the fancy shops these days. SO MUCH BETTER. I will say I did not use a silicon pan and that WAS A HUGE MISTAKE as you may imagine. I will be investing in one as I plan to make this often.

  • Made it today for first time. Added 1 mashed banana, 2 shredded carrots and some almond flour. Came out perfect. Just not sure why we’re calling it bread. Looks and taste more to me like a granola bar?

    • Your carrots and banana sound lovely! I think it’s called a nut loaf, or bread, beacuase it simply can be a “bread”–although not a typical but delicious one–as it can be sliced, toasted and otherwise enjoyed as a bread with a spread of avocado, butter or meat/fruit/veg of choice. I’ll let the author speak though–but that was my assumption in reading through her article. Some say it could more aptly be categorized as a nut loaf. The psyllium adds moisture, as would your banana and carrots, but mine has never turned out dry enough to be even remotely like a granola bar…it’s a bread for sure…like a German sunflower seeded bread or hearty banana walnut bread texture, in my experience…. but like a true bread. I slice and freeze mine though to enjoy whenever I want–pop in toaster oven for a few minutes, flip over once…delicious and yummy. I’m going to note your recipe because I love carrots and using banana. Thank you!

  • Hello?
    I have a question: Psyllium seed husk is it the seed, or the peel of the seed. Here in germany you can buy both (Flohsamenschalen and Flohsamen) they have different properties. The google translation isn’t helpful . So i don’t know what you mean…

    Greetings Michaela

    • Hello! This recipe used the husk and we have access to the psyllium husk in both a flaked and powdered form. Either work for the recipe but in different quantities noted in the recipe! Hope this helps you.

  • I’ve given up counting how many times I’ve made this and am so grateful I stumbled across the recipe years ago. I always use seeds and not nuts so my son can take it as a school safe snack. The two favourite flavour variations in my house are cinnamon raisin and garlic. I just throw a little powdered garlic in, sometimes with herbs or a little cinnamon, nutmeg and raisins (I typically add an extra tbsp or so of water for the raisins to soak up) The base recipe is still my favourite with a little honey and variations are favourites for quick lunch and school snacks. Thank you so much for such a great and versatile recipe!

  • Amazing recipe – i never make it the same way twice.
    I like to add buckwheat and millet.
    Recently tried it with some baking powder with good fluffier results.

    To help hold the bread together i blender about 1/4 of the flax, buckwheat and oats into flour.

    Curious if anyone has tried yeast or fermentation on this bread. That might be my next experiment.

    • Hello! I have added about 2 Tbsp. of a sourdough starter to the loaf as it rests before baking and I love the result! Let me know how it goes for you!

      • Hey Sarah! I have sourdough starter at home, did the loaf raise more when you added it? And it did you just add it at the end?

      • Hello! I stirred a couple tablespoons into the base mix before it sat out to rest and it did add a bit of levity to the loaf!

      • I first made this bread 7 years ago after my mom raved about it and I love that so many people are still coming to discover it for themselves.

        This recipe (and you) are what inspired me to try a plant based diet and I’ve never felt better. Thank you so much!

    • Hi Tash, first time bread baker : ) – it is cooling and I’m looking forward to trying. like the idea of if being a little fluffier. How much baking soda did you add?

  • Wow – the interest in this recipe has real longevity! I’m just stumbling across it and will make today. My question is : what about pumpkin seeds? Sounds like substitutions are pretty liberal. So – are there any cautions around subbing some pumpkin seeds (pepitas) for the sunflower seeds? Thanks!

    • Hi Tracy! Not at all sub some or all of the sunflower seeds for pumpkin seeds or for a nut-free version use pumpkin seeds instead of the nuts — all add-ins can be easily mixed and matched!

  • I didn’t think this was going to work. I live at 8300 ft altitude and any bread that requires rising usually flops, badly. This bread worked great, tastes amazing and is super healthy. All things I love!!!

  • Hi, I am intolerant to oats 🙁 is there something I could sub that would still make this bread work?

    Thanks so much!

  • This has become a staple in my house from when you first posted it and I can’t tell you how many times I’ve been asked for this recipe from friends and I’ve shared your link. I prefer hazelnuts to almonds. At times I’ve substituted olive oil for coconut oil and chickpea flour, sweet potato flour , and cassava/manioc flour for the oats. They have all worked and are good. Thank you for this amazing recipe!

  • This is certainly a life changing loaf of bread. Thank you, Sarah. I love eating something that is so nourishing and tasty at the same time.

    My second attempt was even better than the first. Both times i part-baked it in the bread maker before up-ending it and completing it stand-alone in the oven as briefed.

    This time i doubled the quantities (all except for the honey, of which i use half the recipe amount as a personal preference) because my bread maker tin is large. I increased the part-cooking to 30 mins and then gave it 30 mins in the oven, expecting it to need more but it didn’t. I also left it to stand for 4 hours beforehand.

    Each time i’ve used psyllium husk powder, and ground flaxseed, of necessity, but haven’t added extra liquid and both loaves have come out fine. Better than fine. They slice well, they toast well, the slices aren’t crumbly and they go with everything. I’ve eaten them with all sorts of pesto, with banana, with peanut butter and jam, and toasted on their own.

    With the second loaf i pre-toasted the almonds and hazelnuts (i mixed them in the recipe) and pre-toasted half the sunflower seeds. I love toasted seeds and nuts. I also added a tbsp of tapioca flour ‘just in case the 6 tbsp of the psyllium wasn’t enough to hold it together, but i may not have needed to. I’ll omit it next time and see.

    So happy. Many thanks indeed.

    • Hi there
      I was wondering if anyone knows why the bread I baked has a very weird flavour and smell ? Has anyone had that experience? but otherwise it came out beautiful
      All the ingredients are super fresh as I use them everyday in my diet therefore it can’t be anything wrong with the ingredients
      Please help ??

      • 4 stars
        I wish I had not used coconut oil. It gave a repellent taste and smell. That may be the source of the problem for you too

    • Amazing. Loved it. So easy. Just swapped olive oil instead of coconut and honey instead of maple syrup as I didn’t have them. Gave some to my friends they loved it. Thanks so much for sharing that great recipe. X

  • Is it possible to get the life changing loaf of bread recipe with the correct water amount for using ground flax seed? I have read in many places that unground flax passes through undigested so I always use ground.

    • Hi Pamela! That is true. If you chew well you will crunch through some of them and any of them that remain whole will be excellent fiber for digestion. I haven’t tried with the ground but I’m sure someone out there has! 🙂

      • I had whole flax and just ran them for a couple of seconds in a coffee grinder I use for herbs. They became partially cracked, in larger pieces, some even still whole, not finely ground like flax meal.

    • I tried it with ground flax seed and added an extra 1/3 cup of water. It seems to be holding together well after baking a slicing. I let it sit overnight though just in case it was too much water added to give it more time for the loaf to soak up the liquid.

  • First attempt with this recipe and it turned out great. I think I shorted the salt a little as some comments mentioned the bread being salty to their taste. Next time I will reduce the amount of coconut oil a bit and maybe add dates. But absolutely delicious as written too. It’s difficult to not go back for another slice…and another…and another… 🙂

    • Is there an alternative to use in this bread instead of coconut oil as I need to lower my cholesterol level,.could I use benecol and if so how much or what would you recommend in place of the coconut oil?

  • I not that much of a internet reader to be honest but your blogs really nice, keep it up! I’ll go ahead and bookmark your site to come back in the future. Many thanks

  • This bread is truly life changing – I made it with oats and with buckwheat flakes and they both turned out delicious. My husband even loved it! THANK YOU SO MUCH <3

  • A friend shared your blog with me in 2014 when I was in Japan feeling homesick. I’ve made this bread countless times since then and love it so much every time. I lovreto have this in my fridge for a quick snack or a quick breakfast. It’s so satisfying especially with butter and jam. Your whole blog is amazing, life-changing, and your food makes me feel so good. Thank you for sharing so much and making it accessible to all of us. Being able to use your recipes during these difficult times has given the ability to , in one small way, do something nourishing for my body and soul.

    • Thank you so much Ivonne! I appreciate your sweet note so very much and hope to continue to create recipes and inspire every body to nourish themselves a little better everyday. Be well, and take good care!

  • Usually I don’t learn post on blogs, but I would like to say that this write-up very compelled me to take a look at and do so! Your writing style has been amazed me. Thank you, quite nice post.

  • Maybe this bread really is life changing! Because I am the queen of messing up recipes and all my bread baking so far has been a real disaster. This one made me laugh, I did it all ‘right’ (substituting lots of things according to what I had in the cupboard, but I was following along the quantities etc), but right at the end I was talking on the phone while I poured in the water and started stirring – what!? Mine was like soup, nothing like how it sounded it should be – I realised i had added 3.5 cups of water not 350ml or 1.5 cups. But I was able to rescue it by adding 1 cup of coconut flour and 1 teaspoon of xanthan gum, and divided it into 2 loaves. I had to bake it for 1 hour all up and the ‘upside down on the rack’ was only possible with baking paper underneath, I leave it to you to imagine the mess when I tried without the paper! But, result! The bread is good!! Overall it lacked a bit of salt, probably because I turned 1 loaf into 2. But with butter and vegemite, it’s actually tasting amazing! Thanks so much for the recipe and for giving me something I can feel proud of in my baking!

  • This recipe is amazing!! I don’t eat bread often because it can leave me bloated, but this one is so delicious, nutritious and high in protein. I love it so much. I’ve had it for breakfast toasted with some coconut yoghurt and chia jam. Even for lunch with some humous and avocado on it. I had to stop myself eating too much! Thanks for a great recipe

    • I love this bread, especially when it’s toasted!
      Has anyone ever made it into muffins?
      What changes need to be made?

  • used and got the following. I need clorie calculator as a diabetic

    Nutrition Facts
    Serving size: 1 slice
    Servings: 8
    Amount per serving
    Calories 334
    % Daily Value*
    Total Fat 23.4g 30%
    Saturated Fat 4.8g 24%
    Cholesterol 12mg 4%
    Sodium 12mg 1%
    Total Carbohydrate 25.2g 9%
    Dietary Fiber 12.1g 43%
    Total Sugars 1.1g
    Protein 10.3g
    Vitamin D 0mcg 0%
    Calcium 73mg 6%
    Iron 5mg 30%
    Potassium 342mg 7%

    • Love this bread! Especially toasted!
      Has anyone ever made this into muffins? Suggestions for doing so???

      • Because there was an option to use ghee instead of coconut oil. I suppose they added the ghee

    • 5 stars
      I love this recipe, so I recreated a recipe using nutriely recipe builder and got the following nutritional values. You can check more details on the recipe here –

      I used all vegan ingredients, so this recipe is vegan (as to my liking).

      Serving size: 94 grams (loaf of bread sliced in 10 pieces).
      Energy 297kcal (1,244 kj) 18%
      Carbohydrates 10g 5%
      Protein 8g 8%
      Fat 22g 44%
      Fatty acids, total polyunsaturated 8 g
      Fatty acids, total monounsaturated cis 6 g
      Fatty acids, total saturated 5 g
      Cholesterol (gc) 0 mg
      Sterols 61 mg
      Alcohol 0g 0%
      Water 38g 2%
      Iron 2mg 25%
      Calcium 70mg 7%
      Chromium 4ug 11%
      Sodium 204mg 14%
      Iodine 15ug 10%
      Copper 0mg 0%
      Salt 520mg 23%
      Selenium 6ug 11%
      Zinc 2mg 18%
      Manganese 1mg 43%
      Magnesium 133mg 33%
      Potassium 314mg 10%
      Fluoride (fluerine) 0mg 0%
      Phosphorus 297mg 42%
      Molybdenum 0mg 0%
      Vitamin d 0ug 0%
      Vitamin e alphatocopherol 6mg 40%
      Vitamin c (ascorbic acid) 0mg 0%
      Vitamin b-12 (cobalamin) 0ug 0%
      Vitamin a retinol activity equivalents 0ug 0%
      Thiamin (vitamin b1) 0mg 0%
      Riboflavine (vitamin b2) 0mg 0%
      Vitamin b6 pyridoxine (hydrochloride) 0mg 0%
      Vitamin k 2ug 2%
      Niacin equivalents, total 3mg 19%
      Folate 28ug 7%
      Fibre, total 11g 3%
      Starch 8g
      Polyols 0g 0%

  • Among all of these positive comments about this bread I feel alone because I am one of the few whose life this bread did not change. After I saw it on the archives of Meghan Markle’s old blog, The Tig, I had to try it. And I did. Three times as a matter of fact. I made it twice with coconut oil and once with ghee. The first two times it came out like soft bread, it crumbled and had seeds flaking from it with every move. The third time it came out more dry and held together which is how it looked in the pictures and how I hoped it would come out but I still didn’t like it. Maybe it’s my spoiled tastebuds but I didn’t enjoy eating it. I imagined myself replacing the baguette I get from Raley’s with this bread that everyone adored but it didn’t work for me. I spent about $70, more or less, on the ingredients like ghee and psyllium husks that I don’t see myself using any time soon. Everyone’s comments made me so excited for this bread and I really wanted it to work so bad that I made it three times. Oh well, I hope it works for everyone else.

    • Hello! Sorry to hear that it wasn’t what you were hoping for. Hardly a replacement for a baguette, the texture and flavor are quite different but certainly delicious and nutritious. Did you use weights for your measurements? That may help a bit if you decide to give it another go! Best of luck, thanks for trying 🙂

      • Yes, I did make the recipe with measuring cups and by using a scale to weigh the ingredients. It never once sounded hollow though. The last time I made it I pressed on it to make it firm and it helped but still no hollow sound.

      • Hmmm… yes, the packing is a must so happy that helped! Maybe try cooking a bit longer?

      • May be a stupid question but are Steel Cut Oats the same as rolled oats? Can I use the steel cut oats? Thank you!

      • Hello! Steel cut oats are the whole oat groat that is chopped (they look ragged and chunky) whereas rolled oats are the whole oat groat that has been rolled flat. You want to look for the rolled oats (and not the quick-cooking ones!) for this recipe!

  • Hello, I’m a huge fan of this bread and have made it many times. But now I started soaking the nuts and seeds before use, and I find it difficult to determine how much water I should use. Have any tried with pre soaked nuts and seeds before? Cheers

    • Did you ever figure this out? I would like to pre-soak the nuts and seeds and oats as well, in more water than the recipe calls for. Then strain them. But then I’m not sure how much water to use!

  • Hi there!
    This recipe truly looks life changing and I really want to make it.
    I have run out of oats… can I sub buckwheat groats/flour for the oats or would this not work?

    • Hi Bianca!
      Oats are very much integral to the recipe but buckwheat flakes could work? Groats or flour wouldn’t work here, I suggest you make as written on your first attempt and then play to suit your needs and taste from there!

    • Hi Bianca,
      scroll down, you will find at least 2 recipes with buckwheat.
      I myself replace just some of the oats with buckwheat.
      Good luck

  • Thank you very much for this Sarah 1
    I have made this loaf many times meanwhile and toasted slices are absolutely delicious!
    All in all I do follow this recipe.
    I wonder why oil and some sweet is added. What are the thoughts behind adding the two to this loaf?
    I made many kinds of bread from baguette to pizza, tortilla , chapati and more. On some, oil helps to make the bread softer, what is desired. However, for pizza or flat bread, oil is not needed.
    So why here?
    I will try anyway.
    Thanks for any input.

    • Hello Berta! The oil keeps the bread moist and tender, and the maple is there to add balance to the flavour. I have tried without the syrup but never without the oil. Do let me know if you try and how it goes 🙂

      • Hello Sarah and all,
        made it witout oil and without sugar.
        Changed it a bit:
        roasted the hazelnuts and 30g of buckwheat for 10 minutes at 200°C. Crushed the hazelnuts coarse in a blender.
        Mixed the water with psyllium seed husks and chia seeds and salt( as described further down ), using a whisk, and added the buckwheat. Let it soak for maybe 5 minutes. Add the well mixed rest to it, subtracting the 30g of buckwheat from the rolled oats. Baked it the next day for 70 minutes at 180°C, and 5 minutes at 250°C.
        Compared a “classic” loaf (I replaced maple syrup with palm sugar, since I am in Thailand) with this one.
        Both slices I toasted for 10 minutes (oven) until crip.
        The “classic” loaf is a bit softer and it tastes a bit more balanced. However we (my friend and I) did not really miss the oil or the balance(sugar). We both enjoyed the even more nutty taste added by the roasted buckwheat. We both are in favor of the better mixed ingredients by desolving the psyllium seed husks and chia seeds first, no cracks at all with less mixing.
        Conclusion: next time I will add oil and palm sugar (15g) again and we both love the extra crunch added by the roasted buckwheat.

        Stay well and thanx again

      • Now after we have finished that loaf, I will go back using oil, my friend prefers that and 15g of palm sugar, it suits me better. Had to try it 🙂

      • Hi Sarah, just wanted to say thank you, it’s certainly life changing for me. I have been feeling terrible that I couldn’t seem to make a bread substitute for my egg, gluten, peanut, milk (& some other foods) intolerant 10 year old daughter. I used almondmeal instead of oats and omitted the sweetener as she is on a strict diet to try heal her digestive tract…(high protein, keto type avoiding triggers). She can finally have avocado toast with the family again! thank you.

      • Ohh that’s so nice, so touching! So happy to hear this and that you are able to enjoy a shared meal together.

  • So, in your post you mention that commercial yeasts should be avoided at all costs (either a quote or paraphrase, going from memory here cause I’m so far down on the page!). Is there a post where you elaborate on this more? As an enthusiast of bread and baking and all of it, I’d love to know more about your thoughts on the matter. I’m learning about sourdough but the easy access of commercial dried yeast is hard to resist, although I have to admit to a similar amount of confusion regarding the kneading and waiting that you referenced, and a huge amount of mess as well! Are other leavening agents also topics of concern, for quick breads and baking?

  • Wonderful recipe Sarah, thank you, it is better than the loaves I’ve been buying from the local Polish grocery shop.
    I branched out and made an Easter “Simnel” version adding: 125g of rasins; almonds instead of hazelnuts, 50 g of cut mixed peel; 4 Tbsp of Stevia; an extra 1 1/2 Tbsp of psyllium husk; 2 Tsp almond extract; a little extra water and a pack of marzipan.
    I mixed everything (except the marzipan) up in a bowl and put half in the loaf tin followed by 1/2 the marzipan in a layer. Then put the remaining mixture in and left it for about 6 hours. I baked for 25 minutes in the tin then 40 out of it. I then topped it with another layer of marzipan and the apostles.
    It turned out OK, to the extent that my wife ate a whole chunk. I think I would probably bake at a lower temperature for a little longer next time.
    Thanks again, delicious!

  • Pingback: SeedSational Bread
  • If you cannot have or don’t like oats you can use quinoas flakes. You just have to double the water because they really suck the water up.

  • Love this bread and I made it multiple times but I have the same problem every time: when I flip it over after 20 minutes, it’s stuck in my pan. I end up baking it still in the pan (because I can’t take it out) for another 30-40 minutes and when it’s baked, some of it is still stuck to it so there are some pieces. I use US measurements. Any idea what may be going on?

    • I just received the Lekue bread bowl 100% silicone Check it out
      You can mix, knead, proof and bake in it. Worth its weight in gold
      I still use my kitchen aid for the mixing ?

    • I made the loaf in a metal bread pan, and was able to keep it from sticking was by mixing it in a bowl, and then pouring it into the very well greased pan to set up before baking. Maybe this would help?

    • 5 stars
      My loaf gets stuck in the tin too, I just cook it in there and don’t worry about flipping. I do line my tin with baking paper though. I love this bread, it’s the 4th time I’ve made it now 🙂

  • Hey ! Do you know how much calories ? Fot the chole bread or per 100gr ? Love this bread <3 Thx a lot 🙂

    • Hello! Though I don’t recommend getting too caught up on calorie counts–especially when it comes to something as delicious and nutritious as the LCLOB–there are online tools that you can use to approximate the nutritional facts. So happy to hear you love the bread!

  • Hi 🙂 If not using a silicon loaf pan, would I need to line and/or grease a regular loaf pan? Or would it be ok without either of those? Thanks so much! Can’t wait to make this on the weekend

    • Hello! I would suggest lining at least the bottom with parchment as it will make the process seamless–enjoy!

  • This is my FAVOURITE bread – thank you for an amazing recipe! I like to slice the whole loaf and keep it in the freezer for toast – amazing with hummus, avo and a slice of tomato. I’ve made only one small change for myself and that is to roughly chop the hazelnuts otherwise I find they just fall while out of the bread when I slice it (maybe my knife, but anyway saving me some losses).

    • Hello! Thinking you may be able to cut the maple syrup and add banana but start by reducing the water by only a bit as it is quite a dense, seedy loaf. You can absolutely add dried fruit! Start with small adjustments and work from there–let me know how it turns out 🙂

  • Hello, I have been making this bread for so long, and love it. My students have asked for the recipe, would it be alright to post it on my FB – of course mention your name and website?


  • I LOVE this bread and make it often! I made it again last night and did one little thing different and I think it’s better than ever. It was a fluke, really. I couldn’t find my loaf pan (still can’t find it… odd) so I made this in an 8×8 baking dish where it spread out flatter. Oh my! I will make it like this every time from now on! It’s crispier and SO delicious! Love it! I also LOVE how versatile this one is! For example, I had brazil nuts instead of almonds and it turned out great. Can’t recommend this bread highly enough!

    • So happy to hear that, and what a happy accident! Sounds like it would be a cross between the loaf and the crackers… what a thought! Thanks for sharing and for your support 🙂 enjoy!

    • Hi Lotus,

      I would just leave it out, and replace with the same amount of water. I hope that helps!
      xo, Sarah B

  • urdough starter (this takes days to make) or commercial yeast (which should really be avoided if possible). This bread doesn’t. Great.

    Just on this.why should commercial yeast be avoided? Tks

  • I have made this many times with the oats but I am giving them up. I tried it with quinoa flakes. You have to up the water by at least 1/2 cup. I love it this way.

  • I’ve been making this constantly for several years. I pretty much follow the recipe, but I usually use olive oil and honey, not coconut oil and maple syrup, because olive oil is healthier and maple syrup is very expensive where I live. I often swap for walnuts or almonds depending what’s in the cupboard. I sometimes add some dried fruit. I found out that you can make it with ground flax instead of psyllium husk because once I got halfway before I realised the psyllium was finished! That also turned out fine. It’s quite hard to get it wrong, though it turns out much better if you give it a good mix in a bowl and then tip it into the loaf pan. My whole family likes it, even the teenage boys.

    • A family-friendly recipe is a win in my book! So glad that you’ve found substitutions that work with what you have on hand and with your lifestyle and preferences. Enjoy, be well!

    • Hi Rebecca, what was the proportions you used to replace the psyllium husk with ground flaxseed? How much more water do you add? Can’t find psyllium husk where I live but have a good amount of ground flax seeds and would like to give this recipe a go using what I have on hand at the moment. However, Im open to purchasing psyllium husk online to make the original recipe. Thanks

  • I made this bread several years ago and found that my body COULD NOT tolerate psyllium husk. At all. I finally spent time reading all the comments from your readers, and encouraged by a few people who have tried substituting chia for the psyllium husk, I jumped in and tried it. It worked! Here is what I did; Increased chia seeds to 3 tablespoons and subbed 3 tbsp ground chia for the ground psyllium husk. No other changes. It was quite goopy when I put it into the pan but by the next morning it had solidified and baked with no issues. Tastes exactly the same. I’m so thrilled – now on to the Life Changing Crackers!! Yay! Thanks Sarah 🙂

    • Hi Diane! So happy to hear that the chia substitution worked for you. So honored that the MNR community is open to sharing and commenting, and to making my recipes their own to suit their needs. Good luck with the crackers, hope they’re life-changing 🙂

  • 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.

    • Hi Hanna!

      Sure thing 🙂 The flavour with molasses would probably be quite interesting and delicious! I should also mention that you don’t need to add any sweetener at all. I just like the balance it creates.

      Hope you enjoy!
      Sarah B

  • Obviously very different to ‘normal’ bread but, IMG, so delicious! Thank you for sharing this recipe. It’s a keeper!

  • I have made this so many times and it is always a hit! Adding pumpkin seeds is my favorite variation. It is SO easy to make and such a hit. Love it with some quality butter. Love it with greek yogurt, and love it plain! My one note is to mix everything in a bowl then pour into baking pan, and other than that this recipe is perfection.

    Question regarding amounts on this step: 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)

    is that 3 TBSP of Psyllium SEED husk powder, or just the psyllium husk powder? When using Seed Husk Powder should it still be 4 tbsp? I found both Psyllium husk powder and psyllium seed husk powder at my local Natural Grocers/Vitamin Cottage and bought the seed husk powder but was unsure about the amount. Also, can both seed husk powder and husk powder be used interchangeably? Thank you!

  • Rather than use the silicone loaf pan, I use a Fat Daddio push pan . The round loaf is easily sliced into wedges, which I freeze for toasting straight from the freezer. The loaf slips right out of the push pan!

    • Do you know the approximate dietary value of this bread, such as carbs, calories, protein, etc?
      By the way, I made this bread and followed the recipe closely. It came out perfect. I do love it. Thanks!!!

      • yes I would like very much the nutritional break down since I am diabetic and have to keep check on carbs, fiber etc.

    • Am I reading the recipe correctly? When you remove the loaf after 20 minutes of baking, then turn upside down and place directly on the rack…not using a pan?

  • Hello! Just wanted to let you know I made this awesome loaf yesterday – but had no psyllium. It was an awesome success anyways 🙂 You actually can replace the psyllium with extra chia seeds. In moisture, they form a sort of gel-like substance. I used three extra tablespoons of chia – one tblspn I ground into powder and chucked in dry ingredients, then the other 2 I added whole to the wet ingredients first. I made the water hot to help the chia goo along – chucked in chia, honey and maple syrup and let stand until cool. I also added a tablespoon of Amaranth flour for density – it’s totally gluten free, and even better than quinoa in healthy content values. The bread held together amazingly well – my hubby even sliced it warm 😀 Absolutely love this recipe – thank you! – it’s going to be part of our staple diet from here on. We live on a boat, so all recipe ingredients need to be foreign country friendly and able to withstand long storage – this hits the sweet spot :))

    • Hey Piper!

      That is great to hear! Thank you for sharing 🙂 Your boating adventure sounds like a hoot – thrilled the Loaf can be on bard with you <3

      xo, Sarah B

    • Hi! I just came here to say I made this yesterday without psyllium and saw your post. It came out great. I ground some of the flax seeds and oats and they became very sticky, which held the whole thing together.

  • Hi. I tried it today and it came out very sticky. I din’t like it. I baked it for about 1hour and 10 minutes but still it was very gooey and sticky. What should I do please tell me.

  • Baked this and love it! Would it be possible to incorporate some mashed banana? I would love a nut/seed/banana loaf!

  • I’ve got this soaking as I type, and it just occurred to me…could the water be substituted with whey from yogurt making?

  • So this has been life-changing for us and for now I am month I’ve been making this bread every day or every two days. It has become staple. So I don’t want to use a silicone loaf pan, because I don’t really trust the silicon. I have been using parchment paper… But would love to find something that is non-stick and non-toxic. If anybody has any suggestions I’d love to hear them… Do you butter a glass pan? Do you use a stone ware? Do you have to butter or grease? what are your tips?

  • Hello, I am working on a food-based approach for relieving constipation in my 9-yr old and we need to keep track of fiber intake each day. I would love to know (approximately) how many grams of fiber are in one slice of this bread. Anyone know? I’m following the original recipe for now.

    • I don’t know the answer but it raises the question which crossed my mind which is how big is the tablespoon? In UK it is the largest of the three at 15ml but in USA I think it is the same as a UK dessertspoon at 10ml. And then is it a rounded or level spoonful, level being half the size of a rounded. I am making this bread for the first time using UK spoon size somewhere between level and rounded to my uncertainty

      • Lee Leatham the measurements are not for “tablespoon/teaspoon” used on the dinner table but rather measuring spoon; we level them off unless it says something like “rounded tablespoon” then it would be just that. I hope this helps

  • thank you so much for creating this recipe! since my cousin introduced me to this bread several years ago it has become true to its name…
    and our constant companion, carefully cut and frozen in our freezer for the perfect ready to eat breakfast each day!

    a friend of mine is GF and grain-free so i adjusted the recipe and now it’s her favorite too…
    if her husband doesn’t devour it before she has a chance. i love baking for our family and friends and it is always a cherished gift.

    my adjustments for GF and Grain-Free LCB
    replace the 1-1/2 cups oat flour with 2 cups Almond Flour (add 1/2 cup for best consistency)
    add DATES (an israeli friend of ours loved the bread and then suggested this addition… now i always make it with dates,)
    bake for 30 minutes in the pan, then flip over on the rack, just as you would the original recipe and bake 25 more minutes or until done. FABULOUS. thanks again so much.

    • Thank for the grain free adjustment. The almond flour worked out very well. Cannot have dates or raisins so added walnuts and dried cranberries…absolutely gorgeous! Used a glass loaf pan with parchment paper and coconut oil…very successful.

    • I have just read your suggestions. However, the recipe calls for rolled oats, and you suggested replacing the “oat flour” with gr almonds. I wonder if the oats should be ground into a flour, as the recipe didnt say to do that.

  • I really want to try this recipe but I have intestinal issues and am concerned about using psyllium. I have seen many recipes
    for Nordic Stone Age bread that this recipe is based on and they all call for eggs as the binder. Aside from the cholesterol
    factor with eggs, is there another reason why you have chosen psyllium as a binder? I would rather not use eggs but it may
    be a choice between cholesterol or psyllium side effects in my case. Thank you.

    • I can’t comment on the question of preferring psyllium v. eggs, but if you go with egg the pasture-raised eggs are significantly lower in cholesterol and are more nutrient dense by far than conventional eggs. Some people balk at the price; pastured eggs typically run from $4 to $7 per dozen. Personally I’d way rather spend more for eggs that taste way better, rather than spend more money on vitamins to supplement those missing nutrients.

    • Hi
      Can I make this without flaxseeds? Will it still hold together or do you think I will need something to bind it? Egg?
      I can’t eat Flax 🙁
      I have Coeliac disease and a massive wheat allergy so this bread looks good to me apart from the Flax seed

  • Hi there, I’m just wondering how this bread would go on a Ketogenic Diet. From what I can see, it would be a great addition. What’s your thoughts?

    • there are lots of keto recipes on the web that are nut and seed bread type things with any number of variations that are similar to this 🙂

    • Yes I was thinking the very same as oats are good for you and the carb count is relatively low if you work it out. I have recently come across OAT FIBRE (not bran /flour but FIBRE) that has equal carbs to fibre so comes out zero net carbs so I am going to experiment with substituting half the rolled oats with oat fibre which would reduce the carbs even more. I guess you could use almond flour and oat fibre but I don’t like that marzipane flavour . I think its about experimenting perhaps all the oats could be replaced with oat fibre to really push the carbs down. Food for thought :))

    • I made this delicious bread exactly as Sarah ‘s and it id delicious . I then thought to reduce the carbs by replacing half the oats with oat fibre (thats not bran but fibre ) this has a value of zero net carbs . You could not have told the difference but the carb count was very reduced. There are lots of people tweeking this recipe and it is really one of the very best on the internet .Thank you Sarah. Just experiment to reduce the carbs till you get what you want.

    • I was wondering the same Tracey. I suspect not because of the oats. I wonder if I could substitute oats with almond flour.

  • I’ve made this bread many times and since I started a cholesterol lowering diet, it’s become a staple in my diet! I love making avocado toast with it, topping with smashed avocado, everything bagel seasoning and fresh tomato slices. Another thing I love to do with this bread is spread a slice with peanut butter and put blueberries on top (with more berries on the side). I’ve modified the recipe a little to add sourdough starter since I’m on a sourdough kick and I always need ways to use up my sourdough starter. It turns out great every time! (Here’s my sourdough version, in case you’re curious: )… thanks so much for this fabulous recipe!

    • Hi Ann!

      Thank you so much for the recipe modification with sourdough starter!
      So happy it’s a staple in your diet too – that is wonderful <3

      All love,
      Sarah B

  • My doctor prescribed this bread as part of treatment for a parasite . It is INCREDIBLE! I made exactly as described except used pepitas instead of sunflower seeds. So delicious, so wholesome! I have a plain slice for morning snack or before the gym, it’s that good it doesn’t need toasting or topping. That said, it’s delicious for brunch toasted with avocado or hummus. I’ve shared the recipe with so many people already and will continue to make this long after my treatment is over. Thank you!

  • I’ve made this without psyllium husk! I simply replaced it with ground flax seed and added 1 Tbs of egg replacer. It came out great!

    I also added dried dates, figs, and cranberries to my bread. It was amazing.

    Thanks for the recipe!

    • Hi there
      Not sure how to write a comment on here so i hope this works.
      My bread crumbled when i sliced it even though i waited until it was completely cooled.. do you know why this would happen?
      Thank you

      • Use sliced almonds/nuts! I’ve been making this bread since Sarah first posted the recipe. The first few times I made it I had this problem. Then I started using sliced nuts. Problem solved!
        Sometimes I lightly grind the flax seed too. But then as Sarah suggests, you might need a bit more water.

      • Hi Traci,

        Yes, if you’d like, but you can also use flaked almonds if you don’t have whole. Enjoy!

        xo, Sarah B

      • For anyone else wondering about whether or not to use whole almonds, I have found the bread slices better if the almonds are roughly chopped. Whole ones make it just a tad more difficult to slice. Enjoy! So delicious.

  • Going to try this bread recipe- have experimented to make fermented buckwheat bread with seeds (sunflower and pumpkin) added abit salt- everytime comes out different- the fermentation process is itself asks for caring (1-2days)

  • Love this bread. Have made it many times. It’s particularly good with dates.
    One questions, I let it sit out overnight and didn’t cook it until 3… ooops. Is it okay to eat?

  • I made delicious bread like in the recipe and it does not fall apart at all. You have to press very hard and cut with a sharp knife. I would recommend.

  • Great recipe tx for sharing. I want to go ahead and try it right now. Its 7.30pm here. Is it ok to leave the dough overnight as mentioned in your recipe? I have to go out tonight so cant bake it off today. Thanks in advance for replying 🙂

    • I’ve made this and it’s AWESOME! Super filling and really helps keep your system erm, regular! 😉
      Also, the freezing suggestion was super helpful as I made a double batch and, because I’d pre-sliced it before freezing, I only had to take the 2/3 slices needed and after popping them in the toaster it was as good as straight from the oven. I add extra nuts to mine but can say that the bread is flavoursome (not bland like many flour substitute recipes) and with the high nut content reminiscent of a wholesome grain bread. Seriously though, two slices of this (which looks like half the size of a normal sandwich), with my usual cold meat, salad mix and cream cheese filler, and I was sorted for lunch – keeps me going all day.

    • I have used almonds, hazelnuts, macadamia nuts, and pecans, alone or mixed, depending on what I have. I LOVE this bread. I slice it, then freeze it. Microwaving it about 22 seconds, then toasting it for 4 to 5 minutes finishes it up. I used to toast it less. Do what works for your taste.

  • 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?

  • It looks terribly pretty, but I’m wondering if there isn’t a way to do this and still be able to eat the cranberries? Maybe with toothpicks? And at the end of the party you just slice the wreath and each guest takes a slice home? It’s just that I hate wasting food, plus cranberries, if I manage to find any fresh ones, are horribly expensive in France…

  • This is soooo good. I am NOT a baker at all, and this came out perfect. How long will it stay fresh before it needs to be frozen? What’s tbe best way to keep it fresh?

    • Hi Alex,

      Congratulations!!! So happy it worked out for you 🙂 The bread should be kept tightly wrapped in the fridge for five days (beeswax wraps are ideal) and I’d freeze whatever portion you’re not going to eat right away for optimum freshness. I hope that helps!

      All the best,
      Sarah B

      • Hi Sarah

        Is there any way the bread will come out just as good if you omit the coconut oil/ghee?

  • I have been making this bread for several years. I now use Cassava instead of the oats to be grain free, I use pumpkin seeds instead of sunflower, I omit the sweetener, add 2 to 3 scoops of grass-fed beef gelatin and 2 cups of water. I usually use my homemade ghee from June butter to get the nutrients. I also bake it for 45 minutes after I flip it. I saw below someone added raisins – I will try that for my son. Has anyone tried grated carrot or zucchini? Always looking to add more veggies! So grateful to mynewroots for this bread!

    • That’s amazing to hear, Elizabeth! And thanks for the cassava tip! I’ve never tried adding veggies, but great idea 🙂

      Big smiles,
      Sarah B

    • Elizabeth- do you use straight up Cassava FLOUR (or does it come in some sort of flake form)? Do you use an equal 1:1 sub for the oats?

  • it’s almost 2 am at my part of the world, and I just finished slicing this up. Had to try it, and it. Was. Amazing.

    That would actually be an understatement.
    It was LIFE CHANGING indeed!
    And to think that I already use ALL these ingredients (aside from the coconut oil) in my overnight oats! This recipe has been right under my nose, and I didn’t even know it!
    Thank you for the incredible recipe!!!

    • Wahoooo! That is so awesome, Zed. I hope you enjoy it for the rest of your long life!!! 😉

      Much love,
      Sarah B

  • I love this bread. Here is my twist on it: I reduced the coconut oil to one tablespoon and added 1 tablespoon hemp seeds and 1 tablespoon goji berries. Works perfectly with the reduced oil . The hemp seeds add a nice crunch, and the goji berries add nice bursts of flavour.

    • Hi Ronni,

      Thanks for your twist! It sounds really great and I love the addition of hemp seeds, yum!

      All the best,
      Sarah B

  • I love nut/seed breads. So good for you. Filling and I never feel bloated.
    While this recipe is technically vegan, the suggestion of using ghee is not. For new vegans be aware Ghee is made from butter. So definitely stick to plant based oils.

  • Believe it or not, I found your recipe looking for something to make that was healthy for my parrot! After I found the recipe and it said I could eat it too, I sent my husband to the store with the recipe. As soon as i got home from work, I whipped it together. I’m using parchment paper in a regular pan and it’s sitting there melding together as we speak! I’m so excited to try it because I LOVE bread and should NEVER eat it! I shared the recipe on FB so my family and friends could find it and try it. I’ll let you know how it goes over with me, my husband and Oscar, my parrot! Thank you for sharing! Bookmarking this site so I can try more of your awesome sounding recipes!

  • I didn’t have sunflower seeds or hazelnuts so I subbed pumpkin seeds and walnuts – it’s so good. I think this is my favorite bread ever. Thank you so much for this beautiful gem.

  • This bread if for lack of a better phrase ‘life changing’. As a Naturopath I commonly see clients with no enough fibre in their diet which drives up their cholesterol. This loaf is perfect for adding good fibre to the diet which also improves my clients digestion. AMAZING!

    I love combining it with my homemade chimichurri and fermented sriracha

    Thank you Sarah!

    • Not intended to be medical or nutritionally directed
      Basic calculations based on original recipe:
      Total loaf:
      2800 calories
      184g fat
      212g carbohydrate
      78g protein

      Divide by number of slices your loaf yields
      8 slices equals per slice:
      348 cal, 23g fat, 26g Carb, 10g protein

  • Sarah!
    Believe it or not, but I found your bread in our supermarket here in Germany.
    Did you know?

  • 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. Even i, Sasha Grey, don’t eat oats. Why? You know why.

  • I make this bread all the time. Sometimes I slice it thin and dry in 200 F. oven to make crackers. I use a metal loaf pan lined with parchment paper. It’s a treat to share with company!

  • Sorry if someone already asked this…. You mentioned that children shouldn’t take psyllium….. So does that mean this bread is unsafe for kids? I have a four year old. Thanks!

    • Its only dangerous for children in the dry form. Once it is incorporated in the loaf and cooked ,it is no longer a hazard as I understand it.

  • I have made this a few times with a mix of hazelnuts and almonds. And based on a comment I created a slurry of the chia/metamucil/wet ingredients before adding to the dry ingredients which has been really successful. I have made it in 2 mini loaf pans since it’s quite a dense and calorie-rich treat.

    I just made it again with approximately 1 1/2 c of almond flour (trying to reduce grains in my diet) and while the loaf looked a bit misshapen, it tasted delicious and I was able to slice and toast it with no issues. I’ll likely make it again and fiddle with the measurements for the almond flour and the baking time.

    Thanks for the great recipe!

    • Hi there!

      I’ve never actually taken the internal temp before. The important thing is that it sounds a bit hollow when you tap the bottom…that is about as technical as I can get! Haha…I hope you try it, and if so, let me know what the temperature is!

      All the best,
      Sarah B

      • Is it supposed to be moist on the inside? When I cut mine it crumbled apart. What went wrong? I used olive oil instead of coconut oil. Could this be it?

  • Has anyone made this in an unglazed stone loaf pan? If so, do you still have to take it out of the pan?

    • I make mine in an unglazed stone loaf pan and I do still tend to take it out after 20 minutes. I would think it would be fine if you left it but it gets really nice and toasted on all sides when you take it out.

  • Hello health community, I love the idea of this bread and I have made it twice, with the correct ingredients. However both times the bread has given me stomach ache and digestion problems (as in too much digestion). Does anyone have any ideas how I could tweak the recipe to avoid this problem? For example, leave out the flax seeds and increase the oats? Thanks a lot in advance.

    • Nina: I have always heard that ground flax seeds are the way to go, simply because you can’t digest them well. I make this bread using the ground flaxseed. Hope this helps! Susan.

      • Susan, you are correct about ground flax being the way to go. Whole flax seeds may pass through your intestine undigested, which means you won’t get all the flax seed health benefits. Are you just substituting 1/2 cup ground flax meal for 1/2 cup flax seed? Are you making any other adjustments because of the change?

    • You could have low stomach acid or it could be the lectins in the nuts and seeds that are giving you a problem. As healthy as this bread seems/looks, does not mean it will work for everyone. My bet is on low stomach acid though…we need that for proper digestion and assimilation.

    • I eat flax seeds and flax meal all the time and never have a problem with digesting them but when I made this bread – I noticed it was harder on my tummy so figured it was the psyllium husk since that’s a fiber bomb. Perhaps it takes some getting used to (like beans).

      Love the bread though and I know you can’t omit that ingredient.

    • Hello Nina, yes, try to alter the recipe. I make it only with these things:
      Oats, sunflower seeds, psyllium seed husks and/ or psyllium husk powder, salt, bread seasoning (caraway, coriander and fennel) and water. Maybe I will soon add almonds.
      But at this time this is the best recipe for me and my family. Maybe you find your recipe, too. Wish you the best!

      • When using psyllium, it is best to start slowly, otherwise it can cause digestive distress. Reduce the psyllium to 2-3 teaspoons, then 1 tablespoon, etc, increasing each time you make it. I found a sliced life changing recipe and I prefer it, leaving out the oats and substituting for 1-2 cups finely chopped nuts. Less carbs too. Let it sit in the bowl for an hour or two. pack into 1/4 cup and drop out onto a parchment lined baking sheet. Flatten to 1/4 inch. bake 30 min. Then turn over with a spatula and bake another 30 min. You will get chrisp cracker slices that can be toasted or eaten right out of the oven. Freeze great too.

  • I’m not one to think of foods as life-changing, but wow, this bread is delicious! I left the dough out during the evening and cooked it in the early afternoon. The texture is perfect. I can’t wait to expirement with berries and different nuts. Thanks for sharing! btw, I found you through Deliciously Ella 🙂

  • I love this bread – and I can’t believe that it has taken me until just now to read the rude (bread snobbery) comments which made me think of Seinfeld’s Soup Nazi character. Wow. Snooty bread peeps: move on.

    I digress, I love this food blog and the community & ideas I find in the comments, (and the unique recipes that are much respite from animal-cruelty-filled recipes elsewhere). I have made this loaf many times over. All my GF friends love it. All my vegan friends love it. Basically, all my peeps love it. I have made it subbing oats with quinoa, as well as quinoa flakes. The best combo by far is Quinoa Flakes w/GF Oats – 1c. of Quinoa Flakes + 1/2 c. GF Oats. It is a perfect consistency – straight Quinoa was too crumbly. I have tried Amaranth, but it too was a little too crumbly. Because Quinoa Flakes are expensive (as is almond flour), I will try Amaranth Flour and see how it goes.

    My favorite sweet version (as mentioned above) is adding 1T. cinnamon and 1/4t. cardamom with raisins – cranberries have too much sugar.

    A more “herb-y” version – skipping the maple syrup – is adding 2t. caraway seeds 1/4 t. nutmeg 1/4 t. dried thyme. It’s lovely toasted with miyokos vegan butter or a cashew butter spread on top.

    Thank you Sarah!

    • The sweet version sounds DREAMY! I’m making the original(ish) version this way – although coconut & almond flour instead of oats – and can’t wait to try your sweet version!

  • When I read the name I was doubtful. Really? LIFE CHANGING? I worried the whole time I was mixing it because I had to substitute avocado oil for the ghee and some pumpkin seeds because I was short on sunflower seeds and I also worried that it would fall apart when I flipped it . All that worrying for naught. Nothing bad happened and the house smelled heavenly! This is by far the easiest, healthiest and best tasting bread I’ve ever made! Perfect name. It IS life changing! Can’t wait to try the crackers!!!! Thanks for rhe outstanding recipe!!!!

  • I have been making this bread for about 3 years. I love it more than any other gluten free bread I have made at home. Thank you so much! It’s truly fantastic.

  • Hello! I’m so excited to try this bread and i have it in my oven currently! A few concerns have already popped up.
    1. Flipped the bread over directly on the oven rack – allll the tasty ghee and water started dripping and burning at the bottom of my oven (smoky and bummer!)
    2. The bread being kind of soggy started oozing down the oven rack – is this normal?

    Any suggestions?
    Thank you!

    • Hi, Jasmine. I just made this for the first time yesterday, but it sounds like your bread didn’t sit long enough before going into the oven, to give time for everything to bind. Your water and ghee should have been absorbed into the other ingredients before going into the oven. I lost a few of my nuts and seeds to the bottom of the oven when I flipped it, but the rest of it was a pretty solid mass. (I let it sit for about 3 hours before putting it into the oven.)

      • Hi Shokufeh, I would think that was the problem also but I let the bread sit for over 24 hours so it definitely had plenty of time to sit, i did substitute the the oats for almond flower after reading another commentor who did the same.. Still need to retry. :/

  • Hi, just wanted to say I love this bread and it is a total game changer! I did substitute pumpkin seeds for sunflower, sprinkled the top with hemp and sesame seeds, used honey instead of syrup and used ground psyllium instead of husks just because it’s what I had on hand. I also baked it for 35 minutes as I wanted it to be really browned. Turned out fabulous, thank you!

    • I love this recipe and am so grateful that I found it! I only eat this bread (or flatbread) in various variations exchanging the ingredients apart from physillium husks and chia and it’s delicious every single time.

  • Incredible bread!
    I used quinoa flakes instead of oats, flax meal instead of seeds, and hemp seeds instead of chia seeds. I used walnuts instead of sunflower seeds only because I eat a lot of sunbutter and didn’t want to over do it. I also used almonds and hazelnuts. I doubled the salt and maple syrup as well. I needed about a half cup more water, let sit for 24 hours and it baked up beautifully. Can’t wait to add dry fruit or olives next time!
    Thank you for this recipe!

  • I didn’t take the time to go through all 2,000+ comments to see if anyone else has experienced this, but I am a nursing mom and I have noticed that on the days that I have a slice of your bread for breakfast I am able to pump more! It’s like magic! For a mom who struggles with pumping, thank you so much for sharing this recipe! I am going to share it with all my new-mom friends!

    • Hey Katie!

      Ummm….that is INCREDIBLE! Wow. I hadn’t noticed a difference in my breastfeeding with this recipe, but I’ll take note if there is a “next time” 😀 Thanks for your comment. I’m totally thrilled to hear this.

      Lots of love,
      Sarah B

      • I noticed the advertised ingredients in those “supply enhancing cookies” are oats, flax, and brewer’s yeast. I have been making and eating this bread for years and I thought I sure like my morning fiber toast way better than some nasty processed dry crackery cookies…… So I added a few Tbsp of brewer’s yeast to the loaf and baby stays happy.

      • Thank you so much for this recipe!
        I am a bread novice and this hit the ball out of the park. I was wondering as the ingredients are not you typical bread making ingredients maybe the rules are different. Can you slow bake this bread under 50degrees celcius for a much longer time with the same outcome? Could somebody maybe enlighten me also about basic bread making? Will it hold better if the dough is more wet if dry? If there is the same amount of physllium and flax for example….. thank you! Max

    • It’s probably the flax seeds!! They stimulate milk production for breastfeeding mums (as does Brewers Yeast). Those things are both usually in lactation cookies too 🙂

  • I am eating a ketogenic diet so I can’t use oats, was thinking of subbing hemp seed hearts 1:1 Do you think that would work?

    • Hey, just to give you another option – I cannot eat oats so I substitute them with equal parts of almond flour, and it works like a charm. I have also used hemp hearts to replace sunflower seeds when I have run out and it works equally well and is just as tasty!

    • Has anyone’s on Keto calculates the carbs of this if done exactly as written? Or with any adjustments? My husband is doing Keto and needs to know before I take the time to make this. Thx!

  • I have made that bread and it is the best one I have ever had but…it crumbles and it’s difficult to cut (fall apart). I have done exactly as the recipe says (same ingredients, amounts, waited 24 hours and baked for 50 minutes) and was wondering what else I could do to fix it?? Please help as I really like the bread.

    • I have been making this loaf for about a year and always found the same problem until recently when I introduced a new method of combining the ingredients:

      Step 1. Combine oats (I use whole oats rather than rolled oats as they are less crumbly), sunflower seeds, almonds (I chop them so they don’t break up the loaf later when slicing) and flax/linseeds in the loaf tin.

      Step 2. In a separate bowl, combine the water, salt (dissolve it), then add the chia seeds, psyllium husks, coconut oil and maple syrup (if using, I never have). Mix well and let sit a few minutes to start to thicken up. Once thickening, add to the dry ingredients and combine well.

      This method has made a HUGE difference for me, as it enables me to evenly distribute the binding liquid throughout the dry ingredients. The loaf sticks together so well now I can even slice it warm from the oven with a good bread knife and eat hot with butter!

      Hope this helps.

      • Hello Catherine,

        Thank you very much for the updated directions! I’ve never had a problem with mine, but I know that some others have, so your changes will probably help a lot of readers.

        Big gratitude!
        Sarah B

    • Hi Justyna,
      I think it is the type of oats you used that can cause the bread to crumble. There are stabilised and unstabilised oats you can buy. The stabilised ones are treated with heat and more dry and therefore a bit more chewier. They can not absorb much liquid as they ‘skin’ is sealed and stays kind of dry. I think Sarah B has used the fluffy, soft unstabilsed oats which can absorb moisture better, which is the key for holding the bread together as the seeds keep the bread crumbly enough. I had the same issue when I used stabilised oats. You shall be able to check this either on the package or if you buy them in a healthy store ask staff. The difference is actually noticeable when you have both oats types in your hands. Hope this helps everyone to get around the crumble issue.

    • Today I tried giving the dry ingredients a quick blitz in the food processor to make everything a smaller/similar size before mixing with the wet ingredients. Not too much, not blitzed to a powder or anything. Worked for me – the bread is much less crumbly this way!

  • I’m sad after reading all the other success stories with this loaf, my first attempt hasn’t worked so well. After baking for well over 70 minutes when slicing the loaf the texture inside is still squidgy, almost ‘doughy’. It’s also shiny which makes me think it needs more time in the oven. But I’m thinking how much longer! I used a 9×4 inch non stick loaf tin, allowed the mixture to sit for 8 hours and baked in a fan assisted oven. Does any experienced bakers have any tips?

    • Hi Laurent,

      Sorry to hear your first loaf didn’t turn out as expected! It sounds like you may need less water or more psyllium in your mix. Try either one of those and I hope it works! And remember that this makes really good toast, so if you leave it in the fridge for a few days, then slice and toast it, it should dry out a bit. Hope that helps 🙂

      xo, Sarah B

    • Hi Laurent,

      It looks like you have also used the stabilised oats that do not absorb liquid very well. Maybe it is a combination of both, stabised oats, too much water or not enough psyllium husk or chia seeds? I think you should give it another go with unstabilsed soft oats. Keep an eye out on the type of oats you buy next time you buy them 😉

  • This recipe worked out very good for me! I had ground flax seed rather than whole so I just used 1/2cup ground, let everything sit overnight on the counter and baked in the morning. I don’t have a silicone pan so I put some parchment paper in my glass bread pan and had no problem lifting it out. Topped with ricotta, tomatoes and basil. Addictive!!!

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  • Hello Sarah, yesterday I tried your recipe for this bread for the very firat time. I sticked to the recipe and everything worked fine til I tried to cut it. It crumbled extremly. Not one slice stay together. No chance to toast it or put something on the top (like butter). Do you have an idea what went wrong? I would love to give it a second try. Thank you.

    • Did you use this recipe full-on? The ingredients keeping it together are psyllium and flax, they both become a kind of gluish pulp when moist. Also, if you subsitute oats for quinoa, it will be gooier, less keeping together.

      • Also, I have baked it for more time than in the recipe to create the hard crust, usually 60-70 minutes. You knock on it to see when there is a crust with hollow sound.

    • I make this bread pretty regularly and can offer some help with the crumbling problem. When you put the “dough” in the loaf pan spend a few moments pressing everything down and smoothing it all out, compacting it. Sarah does mention to do this and I have found it to be a crucial step. Air pockets = crumbles, in this type of recipe. Hth.

  • Love this bread! Have made it with orange juice and water mixed for the liquid, with fennel and orange zest added to the basic recipe. USe chopped al onds as my nut.

  • Hi.. I tried the recipe and followed it to very step but the loaf did not bake properly.. it’s turned to be be very thin.. does not hold is whitish is color still.. only the base became crusty after I flipped and baked on the tray directly. The top is still whitish and I don’t know what to do.

  • Hi I made the bread the first time yesterday. I used olive oil instead of coconut but otherwise same ingredients but when I added the wet ingredients there was too much liquid so I added a little more of all the dry ingredients. I left it over night. I didn’t have a loaf pan so made it in a cake tin. So now to my questions: the bread is very difficult to cut and just breaks and crumbles – I can’t get a good slice. Even after cutting it in half first. Also very dense and heavy to eat. Any suggestions on how to improve for next time.

    • Hi there Enza. The psyllium and flax seeds absorb the water while the dough rests, so your bread has most likely crumbled because you added the extra dry ingredients. Working with psyllium and flax requires a different technique to normal bread baking. I suggest trying again and following the directions exactly, and hopefully you’ll have a better result. 🙂

  • Hi! Imm new to bread making, can anyone tell me what size loaf pan to use (for x1 recipe)? can’t seem to find any responses in the comments.

  • Wow! made a couple of these already. Very good. I put a little buckwheat flour in one, still fantastic. Thank you very much for this.

  • Sarah,

    My boyfriend made this dish yesterday as we were spending our time together!

    One of the best nut bread I have ever tried in my life. It is delicious by itself, along with butter, toasted or eating it as a snack during the leisure times.

    We have tried your Raw Cashew Dream Cake too. Loved it!!!

    Looking forward to trying out more dishes.

    ~ Jenn

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  • Best. Thing. Ever.
    I make this with whatever nuts and seeds are left over in the bags in the cupboard. Yes, the Chia/Flax/Psyllium triad is necessary, but everything else can, and does, change. I make this several times a month, freeze and then toast the frozen slices and it is perfect – every time. Thank you SO much!!!

  • Question for Sarah or any of the rest of you, from a newby: I have read that soaking nuts, seeds, and grains helps increase their nutritional value or make the nutrients more available. I’ve also read that flax needs to be ground for you to get most of its benefit, because of the coating on the seeds. So I am curious:
    – does the ‘resting’ part of this recipe after you mix the ingredients have similar benefits to sprouting, even though the seeds and grains are fully sitting in liquid? Would this increase if you let it sit for more time as opposed to two hours, and would it be worthwhile to look for raw almonds, etc. that can sprout?
    – does this work with flax also, and make the nutrients more available without grinding? Or would it be best to grind the flax if you want the most nutritional bang for your buck?

    Thanks for the great recipe! I have made it once and am looking forward to doing so again. I gave my flax seeds a quick grind in the coffee grinder and let the loaf sit overnight; it wasn’t until afterwards that I started wondering if maybe grinding wasn’t necessary to make the flaxseeds’ nutrients accessible because of the time that the dough sits before it’s baked.


    • My husband loves this bread! Fairly miraculous. I am curious about flax too. Can someone weigh in?

  • I found this recipe about 1 year and a half ago but was reluctant to try it despite it look in very interesting. finally, 6 months later I tried it and failed. It was too moist and not like bread at all. so, I did not try again for another 6 months…..when i revisited the recipe I tried again and it worked perfectly…..realizing then that i must have done something wrong the first time.

    But, im writing to tell you that i never……ever… comments. so, why am i writing? i am a homecare nurse and thé family i work for are from germany. The man I care for was taking 3 kinds of medications for his bowel movements plus fiber powders in his drinks and yet hé continued to have problems. I showed them thé recipe and they said it looked alot like german style breads…, I gave it a try. hé now is only taking 1 of thé medications which we are considering to stop. all is going perfectly for about 6 months now.

    I have played with ingrédients some….adding raisins, usine half thé flax, more or less oats, 1-2 tbls more of psyllium (with a tbls more water),sometimes double salt or more ?, and now adding sweet dried fruit rinds to make a sweeter version……but always keeping to the ingrédients in thé original recipe ….. it seems to do what ever i want so long as thé recipe has psyllium, flax, chia (these hold it together).
    i tried to use less water to make it drier like réal bread but it did not hold well….it crumbled some in thé toaster. Thé exact amount of water, oil, and syrup (Maple, pancake, or honey) works exactly perfect for one loaf ….even if i add more psyllium, flax whole, or chia…..i dont usually change the liquids.

    Thank You for all thé time and effort you put into this post.
    this bread is now a staple in my daily menu…….

    btw…….it truly tastes amazing…..
    -Scott (up north in Québec)

    • I read other comments and took notice that it is truly important to drink water with this bread. about 1 loaf per week . i slice it and keep half in fridge and half in freezer. i make thé slices about 1/4 inch or slightly thicker and we eat 2 – 3 slices each morning. always toasted ?…..sometimes i toast i slice then chop into small cubes and throw onto à salade.

      Just thought i would add this……i could talk about this bread forever…..
      btw ….. i call it nut/seed loaf ….. because it is so much more than bread??

    • Hi Scott , I’m attempting my first try making this recipe. I stuck to the recipe, and let it sit for a little over 3 hours. It’s in the oven now and continuing to rise… it was too wet to flip it over and by the time the moisture let up, it was rising a lot. It’s the size of a regular loaf of bread now :/ not sure what happen… ideas? I still can’t flip it as the top is like a balloon :/ Have you seen that before?

      • Lmao cancel that… in making a second batch I realized I put the oats on the counter but never did measure them into the above ‘rising’ loaf … lol. Take 2!

  • This bread is amazing!! I’m coeliac so used buckwheat instead of oats and it worked perfectly. Thanks so much for the recipe! 🙂

    • Hi! I just made this bread! It tastes quite good but it did not rise at all!! Very thin loaf, even though I I stuck to the recipe exactly! Any tips? thank you!

      • Hi Mariah. I have made this bread many times and it doesn’t rise. Its possible the loaf pan you are using may be too large.

      • This bread isn’t meant to rise. It’s a dense wholesome loaf and has no rising agent.
        So don’t worry if it doesn’t rise – it’s not suppose to 🙂

  • Thank you Sarah for all your wonderful recipes, books, and information!
    Life Changing Bread…indeed…
    I think I have shared on this post in the past but I must share again… I’m in love ; )
    This recipe is phenomenal! I also think its a bit magical how it all comes together so well. No dairy, gluten, soy or eggs – magic. And I I believe that the one thing that is a must is the psyllium – to bind naturally. I’m a really “clean” eater so my body can handle all the scrubbies ; ) However, I do drink tons of water so as one poster commented, water is key if you are not used to eating this way. I believe this is a must in one’s recipe repertoire.
    I make a loaf every month or so. I froze this loaf. Ate a toasted slice this morning spread with a little coconut oil (instead of butter) with a small sprinkle of sea salt. Heaven!

    • Hi Alena…. I know the dilemma! You have to actually LEAVE THE HOUSE….. to run errands, meet friends , walk around the block or go to work after it comes out of the oven bc it’s impossible to wait while in the house in front of the bread. If you cut into it too soon, it breaks apart. I know all this from experience…. 😉

  • I have read hundreds of these glowing comments and feel like there must be something wrong with me…but I just cannot agree. This bread, while easy to bake and tasty to eat, just tore me up inside! I have never been as uncomfortable as I was in the days after eating this bread. I was literally doubled over with cramps and pain. I tried three days in a row…just a small piece with butter and jam. Each day I had the same horrible reaction. I can actually say I was in pain. As soon as I stopped eating the bread, the gastric discomfort went away. This bread was indeed life-changing for me, but in the worst possible way. It appears I may be among a minority here, but I had to speak up.

    • Hi Susan I have the same reaction unless I drink a lot of fluids when I eat this bread, have no problem then and find it fantastic for digestive system! Might be worth a try??

    • Hi, unfortunately, some people do have negative results with psyllium. If you haven’t had it before, or if you haven’t been clean eating on a “regular basis” then you may find it doubling you over. There are a few folks that are allergic. If you want to find out if it is the cause try a small small pinch in a glass of water. Drink all the water. Then you could consider trying the recipe with more chia and ground flax with the possible addition of a small amount of xanthium gum or guar gum. No garuntee on the results.

    • It sounds like you might be allergic or sensitive to something you put in it. It is possible to be allergic to psyllium seeds. Or, you may be unused to eating whole grains, and when you make the switch to a higher fiber diet it’s best to do it very, very slowly or else you will initially be very gassy. It would get better with time, if this is the case. If it’s an psyllium allergy it would only get worse.

  • Chiming in again b/c I’ve made this bread MANY times over the years. Aside from the psyllium, which is a must, I’ve made almost every substitution known (I always use oats) and add dried fruit, coconut, etc. I also add spices and usually leave out the maple syrup, using no sugar at all (plenty sweet from dried fruits).Today, I used walnuts, cashews, almonds and I always use ground flax seed, never adding extra water. For those questioning the psyllium, yes, it’s required but it easy to find. The Big Box Store near you carries, in the laxative section, a product called Konsyl, which is 100% powdered psylium, and gluten and sugar free. Think Metamucil, without all the crap added. It works fantastically. A 15.9 oz bottle (with burgundy cap) runs about $14-$15 and will last you MONTHS, even with baking this recipe. Oh! I also cut back on my psyllium to 2 T since I’m using ground flax seed already. 3 T is whopping bunch of psyllium to ingest, esp. if you mistakenly (!!) –whoops—eat more than one piece of this delicious nut loaf (bread, I still call it). Wonderful!

    • I just wanted to confirm that I almost always use ground flax instead of whole flax and it always turns out perfectly. I do not adjust the water. I’ve been making this recipe for a few years now and it is a go-to for me! Just made my most recent loaf to freeze to have on hand once my baby arrives. It makes for such a filling, satisfying snack (toasted with butter….oh my!) I made it for the postpartum period after my first daughter was born and loved it, so am doing it again this time 🙂

    • What ever king of sugar you used will have the same result have been making this bread ever since Sarah post this you can trust me! Have a good day and enjoy 😉

  • This bread lives up to its name in every way. Does not disappoint. I’ve made it every time with ground flax seeds and didn’t use extra water and it turned out great. It freezes beautifully. my preferred way to eat it is toasted out of the freezer with coconut oil and flaked sea salt. It’s fabulous!! I prefer to mix it in a separate bowl instead of the loaf pan bc it mixes more evenly

    • I love this bread – the nutty flavor, texture, great base for toppings – but I have been feeling pretty bloated since making and eating this bread for about a week and a half now. I usually have a piece in the morning for breakfast. Has anyone else dealt with bloating from this bread?

  • This bread is just wonderful. One of my absolute favorites:) We make it almost monthly. We have experimented, and have made a couple very slight changes to it and always found it works quite well. I did a hazelnuts instead of almonds as I prefer this type of nut (easier for my stomach). I also used ground flax seed as opposed to chia seeds.

    Turns out amazing every time I bake it!

    • Hi! Baking it for the first time and I just pulled it out after the first twenty minutes. I had to be very gentle when turning it out. I can’t place it back on the oven rack upside down because the grates started cutting right through the loaf as it’s not quite solid. I had to put it on a cookie sheet. Is this normal?

      • Yes. Mine too cracked and a lump from the centre fell down. What happens if we bake in a pan itself?

      • I baked it for 20 minutes, put a cooling rack over it, turned it out, and put the whole cooling grid in the oven for the rest of the baking time. Easy to take out on the rack, too.

  • This is quite honestly the yummiest loaf I have ever made/tasted! Thank you for sharing!

    I love the idea of mixing it in the loaf pan to save dishes but I’ve found that I don’t mix it that well and end up with an uneven mixture, usually with a slightly gluggy top and all the hazelnuts concentrated towards the bottom. Plus I make a hell of a mess with stuff flicking out and all around the loaf pan! So this time, I tipped everything into a large bowl and mixed it up in there before transferring to the loaf tin and it looks like a more even mixture.

      • Hey Sabine, I found it a bit soapy too but not too unpleasant. Have you tried to toast it? I found that fixed everything! In fact I even toast it so that the corners get quite crunchy and yummy! Hope this helps, good luck! 🙂

      • Hey Sabine, Have been making this twice a month since Sarah post this on her website and never had that experience….the only thing that could make this bread taste bitter & soapy is that one are more of the ingredient you used wasn’t fresh or on the border of the expire date. To avoid that I suggest that you but all your nuts in the freezer, the chia seed, flax & psyllium seed husk in the fridge. If your not a big oat eater I suggest that you do the same. Hope that help.

      • Hi there
        The first time I tried this bread I was too lazy to melt the coconut oil so I used an “already liquified” coconut oil. (It doesn’t say fractionated on the bottle but I suppose it was) It smelt bad when cooking and the taste was horrible, soapy and of chemicals. Toasting the bread had no effect, it was still inedible.

        The second time I tried I used melted ghee and it was delicious!

        I will try again with melted coconut oil (which I will melt myself) and see if that changes things.

        Hope this helps!

    • I know you commented months ago, Ray, but I used apple pectin instead of psyllium husk. Like psyllium, it is also a gel-forming fiber. I haven’t tried psyllium yet, and it may work better, but the apple pectin was at least passable.

  • Hi there Sarah, I just wanted to ask how much extra water should be used if using ground or milled flax seeds instead of whole flax seeds? Your notes say to add a “lot” more water. How much more water would you suggest?

  • Healthy, satisfying,easy, versatile, love this entire website. This bread recipe is one of the best. Thankyou Sarah for sharing and helping so many.

  • Oh, My Goodness! This bread is so wonderful! I changed out the chia for millet and I was concerned that it might crumble, but it’s holding together perfectly. I can’t tell you how pleased I am to have such a healthy protein packed bread. It’s going to be my new breakfast favorite~

  • Its been life changing. I love the original recipe and have now successfully substituted rice flakes for oats (sponger and needs extra water), also worked with cooked buckwheat rather than oats. Have used olive oil instead of coconut oil, have left out maple syrup. It all works and tastes great.

    • Hi there,
      Could you please tell me how much water (extra) you used when you replaced the Oates with rice flakes? I’ve just been diagnosed with coeliac disease and the Australian coeliac guidelines suggest not eatin Oats so I’m excited to see your rice flake substitute worked. Hope to hear from you soon.
      Kind regards,

      • Hey Kylie,

        As an (Australian) coeliac I make this loaf all the time with quinoa flakes and never add extra water (I never add or replace the maple syrup either).


  • I absolutely LOVE this bread! I’m gluten intolerant and allergic to eggs, it seriously makes breakfast a bummer. This is so perfect! I’ve made it per the recipe (except I chop up the hazelnuts to spread the love around) with great results. My 2nd batch I ran out of flax seeds and used ground flax with the addition of a little extra water. Still perfect results. Then I tried adding a little extra maple syrup, cinnamon, and golden raisins. UH.MAY.ZING. Another thing I figured out… I have a tiny stomach (gastric sleeve surgery) and I can’t eat very much at all. Like half a cup at a time. I make this in muffin form instead of a loaf since that’s about my stomach size. I make it in a bowl, let it rest 2-12 hours, squish handfuls into the muffin pan, and then keep the 2nd bake phase to 30 minutes. It still works perfectly. I LOVE THIS BREAD! Thank you!

  • Hi there, I made a loaf of this and froze it whole without slicing and am regretting it now! (late night baking brain fog lol!) Would it be okay to defrost, slice, and feeze 1/2 the bread again?

    • Hi, it’s important to NEVER re-freeze anything. So no, please don’t freeze again anything that at been defrost. 🙂

      • HI, Vinz, I refreeze a number of things. Is your suggestion to “never re-freeze anything” related to cooking safety or taste and texture, or other reasons? I need educating. Thanks.

      • Hi Tiana and Suzanne, the “never re-freeze” thing is supposedly for sanitary/safety reasons. I grew up in a never re-freeze family, BUT a biologist friend of mine, who loves examining colonies of bacteria under her microscope, told me it was BS, and that there’s no problem with re-freezing food (unless, obviously, it has been defrosted in an unsanitary way – like, not in the fridge or cooked while frozen – or if it’s very sensitive “food”, like dead animals…). With bread in general, and this one in particular, the main reason to avoid re-freezing would be the change of texture, a weird freezer taste that could possibly appear, and the coconut oil could turn rancid . Try toasting the slices before re-freezing them, to evaporate the extra moisture and avoid any change in flavours.

  • 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! uyee

  • I’ve made this 5 times now with variations. It is genius. Psyllium replaces yeast to bind and eliminates the need for so much grain and opens the door to more seeds, nuts and fruit than ordinary bread. I am a fruitarian, which (for me) means 80% fruit/lettuce and 20% “cheats” — this is high on my cheat list. I add 1 oz each of raisins, dates and goji berries to “fruit” it up a bit — adds sweetening without syrups. Also I add lots of pumpkin pie spices — cinnamon, allspice, cloves, nutmeg, ginger. Awesome, thanks!

  • Hello….I stumbled across this bread when it appeared on my FB feed. It is definitely on my to do list for this week. I’ve tried to read as many comments as possible, and they are great. However, I didn’t see if anyone had tried to make this bread using farro. If I wanted to add farro to this bread, not removing any other ingredient, what other adjustments would I need to make?

    • Let us know how using farro worked out PLEASE. My first loaf is in the oven as I type. I DID use farro. I cooked (boiled) it just a little to soften it up just a bit. I’d test it as is boiled slowly to keep it al dente. HOWEVER, I’m sure I messed it up in more ways than one. I had to use Flax powder instead of seed which means, I think, more water was necessary BUT I used a little less water because I also I cut back a little on the oatmeal thinking it would all balance out. As I tried to get it onto a cookie sheet it began to fall apart & separating into several cracks. I didn’t have a loaf pan. (I had left it over night wrapped in plastic wrap holding it together. This morning when trying to take the plastic wrap off it was wanting to just fall apart. One end did fall off, I pushed it all back together, squeezed a bit & told it to “stay there”. I’m sure I’m going to now end up with granola instead of something I’d be able to slice. Oh well, if it tastes good….no problem. If it turns out ok I’ll post here again but I think it’s safe to assume that I’m now making granola.

      • Follow up! MEH! Actually I love the taste & feel healthy eating it..ha ha….but all of my substitutions messed it up a bit. I needed more liquid. Next time I’ll do that. I did end up with some extra cooked Farro & I’d never had it before….I like it a lot; in a cold salad, or soup or oatmeal. Adaptable in the same way rice or quinoa might be…or barley.

  • Hi Amber, you can use honey or coconut nectar, but some people have left it out completely and still think it tastes great 🙂

    Happy loaf-making!
    xo, Sarah B

  • Waw! After reading this I went to the kitchen to make this no-bread immediatly! Are the psyllium seeds really necessary? That’s the only thing I’m missing 🙁

    • I also immediately “went to the ovens” all I had was some bentonite powder WITH psyllium husks from wilderness family and I used that and it made FABULOUS bread with the addition of a substance that can take substances you might not want in your body out. I’m not saying everyone should do this, I’m just saying it worked for me – LOVED it – and have made 2 more loaves since, varying the seeds, putting in spices and as I prefer to bake in metal, I used a well used metal bread pan with some coconut oil for grease in it. wondering what the carbohydrate content is, if I figure it out, I’ll post! THANK YOU THANK YOU THANK YOU!

  • Hi! I am excited to bake this loaf of bread! I am baking mini loaves as gifts for my clients this year with a homemade side of fall harvest butter. Has anyone had any experience with mini loaves and baking times? I was thinking each mini loaf would be half of one loaf, but I’ll have to see how it goes. Any feedback would be much appreciated. Thank you!

  • Hi! We have just launched a blog about activities from our everyday lives in the Arctic. It is great to be able to blog and chat with people around the world even when we live in sparsely populated parts of the world. Our new blog we have chosen to call for Wealth and Work in the Arctic – An Northern Dimension. We have very much benefit from your tips to promote our blog. Thank you and welcome to visit, comment and share our blog too.

    / Roger and Alina

  • Hi everyone, I tried this and after the first 20 minutes of baking removed the loaf from the pan and placed it upside down directly on the rack. It sort of oozed around and I had to remove it or it would have fallen through the rack. What did I do wrong? Any help appreciated, thanks.

  • I do not use grains and would love to make this. Any suggestions of what I can use instead of oat? (not quinoa etc)
    What would something like coconut flour do?

  • It is amazing to find such a great recipy from yourself.
    We have been developing a bread of that type for some time and has come to fantastic results.
    The Heart of Nature we call it and we have created it as vegan and vegetarian friendly.
    It is really great to see your article because it makes us feel right about what we do.
    By the way…the bread is really life changing 🙂

  • Hi – I am so thrilled to have found this bread – and everyone seems to love it!
    Can I ask – why do you turn it out of the pan half way through baking?
    And if you keep it in pan, what difference is there?
    Many thanks – Bec

  • Thank you so much for this recipe!! I have been making 1 life-changing bread every week for the last 6 weeks; I will never go back to regular bread! This recipe is so easy, the bread is juste so tasty, and the toasts… the toasts!! The nuttiest toasts ever!! I do have to bake it longer than what is was recommended – 25 minutes in the silicone loaf pan, than around 45 minutes on the grills. A must! 🙂

    • Hi Marilyne!

      So thrilled you’re enjoying it! Thank you for the positive feedback – it means a lot!

      Sarah B

  • Love this bread! I don’t eat any oats so I tried the recipe with red quinoa. Wow, it was amazing, nutty and crunchy and really delicious. Love your book and your blog, keep it up.

  • Thank you so much for an awesome recipe. My brother loves it. I have always thought, I wanted to make this for him. This guide helped me a lot in preparing it and my bro just loved.
    Keep posting recipes like this.

    • Omg, this recipe looks so promising! But can I just say something about your writing style? I think I’ve never read a food description with so much attention! So much flow! Your climax moment when you meet the loaf for the first time… It just made me horny for bread! This is real food porn 😉
      I’m hooked to your blog!
      Sorry for all the exclamations, I’m just so excited. If it wasn’t 3 am I would run to the kitchen and bake this handsome piece of bread <3

  • Love this bread! Have made it with orange juice and water mixed for the liquid, with fennel and orange zest added to the basic recipe. USe chopped al onds as my nut.

    Have used cinnipamon and cardamom 1T cinnamon and 1/4 t cardamom and 1 cup of dried cranberries.

    I friend makes it into a flat bread with dried coconut and raisins.
    Love the olives and carraway addition as well.

    Suler recipe, thanks so much!

  • This is the best recipe I’ve made in a very long time, can’t wait to experiment with different nuts too! Has anyone tried a sweeter version, maybe adding cinnamon and nutmeg? Might be good! Thank you for this again.
    p.s. psyllium is amazing for digestion!

    • I have tried using mixed spice (Ingredients Coriander, Cinnamon, Ginger, Nutmeg, Clove).
      These are the modifications I have made to the original recipe (qty is for 2 loves of bread):
      1) I add 2 tsp mixed spice
      2) I add 2 tsp frozen chopped orange & lemon peel (I find it useful when oranges are in season in the winter & I save all the rind & chopped them & freeze them allowing me to use throughout the year for my carrot & this bread & muffin)
      3) I omit maple syrup but use 1 small ripe mashed banana for 2 loaves
      4) I omit coconut oil but use olive oil & add 2 tbsp desiccated coconut
      5) I use 12 tbsp ground flax seed stirred into 3 times the amount of water ie 36 tbsp water
      in a mixing bowl . When most of the water is absorbed by the flax seed I add the other
      wet ingredients like oil, frozen peel & mashed banana.
      In another bowl I mix all the dry ingredients together. I find it easier to gradually add the dry ingredients to the wet ones in a mixing bowl. When all the mixture are completed mixed, I scoop them to the silicone loaf pans.
      In my 1st attempt, I found the bread not cooked completely using the times specified & I had to put them back in the oven for a further 15mins. Being that I use ground flax seed, I
      increase the total cooking time by 15mins, ie, 1st half of baking in silicone loaf pans by 5mins (25mins) & 2nd half of the cooking on the rack by 10mins (50mins).
      Now my 3rd attempt is perfect. I also reduce the sunflower seed to 1 & a half cup & add
      4tbsp sesame seeds.
      Thanks very much Sarah for sharing the great recipe with us. I have stopped buying supermarket bread. I love this bread & my carrot bread.

      • Thank you so much for this amazing recipe. I have been making, and eating this wonderful bread since November, 2013. Hemp hearts and sunflower seeds are wonderful additions. This recipe is very forgiving….just add more water.

      • I use ground Flax seed and am surprised at your suggestion of using the seed whole as they are indigestible and have no benefit unless ground.

  • Is sugar (maple/honey/stevia) really important from ‘turning a bunch of nuts and seeds into a loaf of bread’ point of view or is it about a balance of taste? I would like to leave it out all together. Has anyone tried?

  • wow, what an amazing loaf bread recipe I have been looking around on the internet and I found this great recipe. I love this loaf bread I will come back again for picking up any recipe from your site thank you.

  • I have made this bread many times, and now double the recipe, baking in two pans that measure 8 1/4″ by 4 1/2 ” (measured at top of pan). I substitute 1/2 cup of yogurt or kefir for an equal amount of water (for doubled recipe) to break down phytic acid, which makes grains more digestible. The “dough” is packed into parchment paper lined pans, covered with parchment paper loosely, and rests for 24 hours at room temperature. We especially like it toasted and spread with ricotta cheese and homemade raspberry jam. Be sure to refrigerate or freeze, as it gets moldy in a warm kitchen.
    For soaking grains:

    • Generally, you need 3 times of water for the amount of ground flax seeds eg, for 2tbsp of grd flax seeds you need to stir in 6tsbp of warm water & let it sit for 10mins.

  • Made this today, but used buckwheat instead of oats. I also added some lingonberries I had in the freezer.
    It turned out perfect. This recipe is beautiful. Haven’t tried toasting or anything yet but it’ll probably be even better.

  • I made this last night and had some for breakfast, delicious ! This recipe is definitely a keeper, thanks Sarah 🙂

  • Thank you, thank you for this recipe! I have been making it weekly for the past 4 months or so and cannot remember life without a loaf in the fridge! It’s my daily staple for breakfast.

    To anyone wanting to try substitutions – just try, the recipe is so forgiving. Every single week I do something different, depending what I have on hand. If I add lots more nuts (common – this week I added a cup of pecans in addition to the almonds) then I add a touch more water until it feels right. I also tried cacao nibs this week. Delicious! They perfectly complement the coconut oil.

  • This bread is amazingly wonderful, a God send! I make it with rolled Rye as I have intolerances to so many grains, I substitute the maple syrup with Malt, delish! It means that I can eat some carbs again, I have energy to get past lunch time again, a real bonus, it has healing properties too where it matters. Well done truly life changing.

  • I’m a runner and have been looking for a bar. bread, or cookie recipe that contains all the ingredients us runners need for “fuel” before a long run. Your recipe has them! (Note: The only substitution that I will have to make is replacing the almonds for pumpkin seeds since I have a nut allergy). Your recipe rocks, I’m really excited to try it…thanks!

    • Great Jeanette! It is such perfect fuel this bread! Just finished a slice myself 😉 Happy baking <3

      xo, Sarah B

  • I made this and it was good! I am looking for a quick portable breakfast, so I put mine in a muffin tin. I followed a comment’s advice and blended the dry ingredients in a food processor and added .5 extra cup of water. I made 6 muffins the first time, then put the dough in the fridge and kind of forgot about it. More than a week later, I baked the rest of the dough. I did add more water. Instead of putting them directly on the oven rack, I used a pizza tray with holes in it. This made 18 short muffins. BTW, I really like that the ingredients were in weights!

    Question: I used roasted sunflower seeds b/c that’s all that I could find. Do you use salted or unsalted? I used unsalted, and I am thinking you may have used salted b/c this definitely needed more salt.

    • I use organic unroasted sunflower seeds. I always double the recipe and thenI put 1 tablespoonful of salt – but even more could be used! If I put only 2 teaspoonfuls like in the recipe it would be way too low-salted for my taste. But also this can be adjusted. When you bake, you notice what changes you personally need. 🙂

      Ps. This bread really changed my life! Virpi Mikkonen in Kiitos hyvää blog (a Finnish health blog) wrote the recipe in Finnish and I found it there like a year ago or so. Since then my breakfast problems have been solved!

  • Dear Sarah,
    this IS definately a really amazing and tasty bread, for sure.
    But after realising how many calories it has, I was shocked!! It might be good fats and carbs and lots of fibre as well, but at the end of the day, there are people (like me) who have to look down for the calories. Having 180-220 calories per slice (and I definately have to eat at least two slices to eat myself full, this is a huge factor and has to be pointed out!

    It might be a healthy alternative to usual bread with flour, but definately with health restrictions for some of us as well.

    • Hi Lynn,

      Thanks for the feedback! Yes, I know this is a very calorie-dense food, but they’re all GOOD calories! If the rest of your diet is full of low-calorie plants, then you have found the right balance. For anyone who is on a seriously calorie-conscious diet, this may be best eaten occasionally as a treat 🙂

      Glad you enjoyed the recipe!
      Sarah B

    • Maybe put in less coconut oil (and sugar)… I made this loaf about a year ago or so and found it a tad bit too oily and sweet, but still yummy. I will try to make it again in the couple next days and will try to put “just” one tablespoon oil in it and less sugar…

  • I just finished eating my first slice and it’s delicious! Thanks for developing and share this recipe.
    It’s pretty flexible. (I forgot the 1 1/2 cups oatmeal till after it sat for an hour but I added 1 cup at that point and it mixed in fairly easily; I let it sit overnight).
    I baked it in one of those glass convection table top ovens, 320 degrees F for the times given. Condensation all over the glass sides of course, a little concerning at first — loaf a bit moister than expected but that is so much better than too dry and crumbly! And it may be from the convection oven, heating it longer would have dried it some. Also as noted I didn’t have the entire 1.5 cups of oatmeal.
    ps: Toasted a second slice…crisped up a bit, very nice. Hope the psyllium plays gently on my system but 3 Tablespoons of the powder in the entire loaf should not be a problem.

  • I finally tried this and it turned out amazing!

    Here are the changes I made:
    I cannot process almonds and I don’t like sunflower seeds so much, so i did 1 full cup Hazelnuts + 1/2 cup Sunflower seeds instead. I also used Ground Flax Meal which i normally keep stored in the freezer to help keep it fresh. The flax meal simply meant longer baking time by about 10 mins.

    I used a regular loaf pan lined with parchment paper that hung over the sides so i could easily lift it out after 20 mins. I also placed mine on a SILPAT and flipped it halfway through the 2nd round of baking.

    THANK YOU!!!

  • Has any one tried to make this without coconut oil or ghee? My husband hates the taste of both of these oils. He does not mind any other oil (ironically) but I cant think of another oil that is solid at room temp, so maybe they wont work? Any other thoughts? I tried it with coconut oil but he immiditaly tasted it and would not have it.

    • I left the oil out by accident once and the bread turned out just fine. I now just add 1 Tblsp. of
      oil and it still is good. I don’t see why olive oil wouldn’t work as my coconut oil liquifies in the
      heat and I have used it that way in the bread.

    • Hi. I use Suma’s odourless organic coconut oil that neither smells nor tastes of coconut, at all. I have to point out that there are plenty of other reputable brands of odourless coconut oil out there, but I find this one to be very good value for money. Hope it helps.

    • Yes..I added NO oil. Perfect results. This is such a high fat recipe. Oil is not necessary. The end result is much better without that extra added grease. Eliminating good the oil reduces calories as well.

      • Hi Julie and Ahsa,

        Try expeller-pressed coconut oil. It has no flavour but has been processed properly.

        Hope that helps!
        Sarah B

    • This happened for me, too, as I hate the taste of coconut oil. At first I used olive oil, and it worked well. Nowadays I don’t use oil at all. I only put oil in the pan before putting the dough there, to avoid it sticking to the walls of the pan (though it makes it anyway, maybe I should use baking paper). So for me olive oil and rapeseed oil work well, the only change I noticed was better taste!

  • Amazing recipe! I’m trying to do the same bread for my mother-in-law but the result is quite different! Lol
    Probably the quality of my psyllium is not so great!

  • This recipe uses Psyllium seed Husks. In a lot of places online, they sell Psyllium Husks
    not seed husks. Can Psyllium Husks be used?

    • I subsitituted ground hemp seeds in place of the psyllium and the bread came out perfectly fine and tasted delicious. Hemp is a lot easier to find and has a lot of health benefits.

      • Thanks for this. I don’t use psyllium on account of the cancer risk and have been feeling very frustrated at the number of interesting recipes that use it.

    • Orla, so happy to come across your comment. My daughter can’t have oats, so was thinking of substituting with quinoa. How much water did you use? Is it much more than in the original recipe? TIA

    • Oh that is good to hear as I have Coeliac Disease and can not tolerate oats at all even if said to be GF Oats.

  • Hi,
    Can I use extra virgin olive instead of coconut oil & can I use 1 ripe mashed banana
    isstead of maple syrup to get the sweetness?

    • Coconut oil and ghee are important because they’re solid at room temperature and have very high smoke points. Olive oil would probably cause your bread to not firm up properly or burn.

      • Olive oil won’t burn at these temps, but consider using avocado oil if you can find it (Costco carries it around here). Avo oil has a high burn point and a buttery taste.

  • I really understand about the psyllium which has no substitute, but I couldn’t find it at all. I must say that 4 tbs of ground flaxseed meal, I used the red mill kind and worked perfectly, to those who can’t find psyllium, give it try.

  • Can I use ground flax seeds instead of chia seeds? or what else could I use instead of chia? Thank you! Ran out this morning 🙁

  • I don´t quite understand this part of the recipe:
    ´Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes¨. ´

    Do you mean you bake for a further 30-40 mins without the loaf pan & do you bake it on the rack?
    Will the bread come out of the pan easily in the 1st part when you bake for only 20


  • What a wonderful looking recipe! At the moment I am completely grain free, is there any way to make this paleo? I was thinking about substituting the oats/quinoa flakes for almond flour – do you think this would work?

  • I love this recipe, and your whole site! Great stuff! To make this grain-free (I just found out I’m allergic to gliadin), what would you recommend to replace the oats?! Thanks in advance!

    • I made this with cooked rice (a mix of brown, red, white) instead of the oats and it worked really well.

      • So good to hear Ash! Very cool idea – thanks for sharing 🙂

        xo, Sarah B

  • I like this bread a lot but I’m not always crazy about the giant pieces of nuts and seeds. Has anyone tried food processing the mix into a flour-y consistency before adding the wet ingredients? I would love to try this and want to know if it’s worked for anyone else!

    • My husband makes this for us every week (it really IS life-changing!) and he puts all the dry ingredients into the food processor first to reduce them to a more flour-like consistency. It works fabulously!

    • I am like you, not a fan of big chunks, so I ran the rolled oats, nuts and seeds in the food processor. Not until flour, but just to break it up a little. Maybe five one-second pulses. Worked great.

  • I made this bread a while ago and loved it! But I wonder if it can be made without oil as I’m now eating oil free. Thanks.

  • Thanks so much for this recipe, I absolutely love it!
    I made this bread with quinoa flakes instead of oats as well and it turned out great, no need to add extra water.

  • So you just put the bread upside on the actual rack in the oven? I just did that, but it was very difficult to handle. Is there an easier way? Thanks!!

  • The bread turned out really dense. I cannot have more than half a slice.

    Will the recipe still work if I made a flour out of all the nuts and seeds.

    • Puja
      I blend all the dry ingredients to a flour consistency and add an extra 1/2 cup of water. I works really and this way my 3 year old loves it.

  • I started making this bread once a week, several months ago. Because I can’t eat sunflower seeds I use raw hemp seeds. I take a couple of slices to work with me every day, and have them with cheese, almond butter, cream cheese and lox – it’s all good! A week or so after I started making and eating this bread I realized that my craving for sugar had almost disappeared. I was able to walk by the plates of cookies or cake that often end up in the break lounge, and I didn’t feel deprived. This is life-changing bread!

    • Thanks for this comment. I was thinking about adding hemp seeds (I was going to half the chia and add the other half hemp). I am out of sunflower seeds do I was going to run to the store. Now I’ll just use the hemp seeds I have on hand to replace the sesame, you’re a life saver!

  • I make this every week and I love it. During the fall I make a pumpkin spice variation using nutmeg, ginger, and cinnamon. I substitute the sunflower seeds for pumpkin seeds. (I also decorate the to with a handful of these seeds too.) The pumpkin itself becomes half of the water. So I use 3/4 cup organic pumpkin puree and 3/4 cups of filtered water. Also instead of maple, I use molasses. It’s ridiculous.

    • I can get about 20 thin slices out of a loaf, so it’s not too bad.
      Also, the high amount of fibre in the bread probably reduces the actual number of calories we absorb (unless you chew your food very very well, i suppose).

    • I’ve put this into MyFitnessPal and at 12 slices, it’s 220 calories. If you add a teaspoon of butter (which is really all that will fit!) it’s about 253. Not bad! I love this bread and can’t wait to try the pumpkin version this fall.

  • Could you potentially double the amount for one loaf without ruining the consistency of the final product? I was thinking of using the toasted bread for veggie sammies, but the pieces of bread end up being a little too short. Thanks!

  • Can I bake this whole grain bread in a bread machine, or is that really Really not needed? Am super psyched about making dark whole grain Scandinavian bread,

    • My bread machine warns that using a lot of nuts and seeds will damage the non stick pan in time so best to not use your machine, I know I am addicted to mine !

    • Yes, I always use honey instead of maple syrup for this recipe. You can probably sub flax seeds with sesame seeds.

      • Heating honey is not indicated since it will destroy lots of it’s health qualities.
        “Honey should not be heated rapidly, over direct heat. Basically, the hotter you heat it, the more potential for reducing nutritional value. Excessive heat can have detrimental effects on the nutritional value of honey. Heating up to 37°C (98.6 F) causes loss of nearly 200 components, part of which are antibacterial. Heating up to 40°C (104 F) destroys invertase, an important enzyme. Heating up to 50°C (122 F) for more than 48 hrs. turns the honey into caramel (the most valuable honey sugars become analogous to sugar). Heating honey higher than 140 degrees F for more than 2 hours will cause rapid degradation. Heating honey higher than 160 for any time period will cause rapid degradation and caramelization. Generally any larger temperature fluctuation (10°C is ideal for preservation of ripe honey) causes decay. -John Skinner, University of Tennessee “

    • I replace half of the flax seeds with millet. I also toast all the seeds and oatmeal in a cast iron pan on top of my stove. This breaks the husk of the flax and makes the seeds pop ( making this even more nutritious…

      • You could try dates and perhaps other diced and dried fruit or molasses for its iron content, coconut syrup or stevia like Sarah mentioned with spices. This bread would be great as a savory, stuffing bread with sage in it and thyme.

  • Private note:
    Feel free to eliminate the last sentence in my comment (/awaiting moderation); about adding the meat..after reading more about your ( beautiful blog)…seems more appropriate.
    ((I was once, in the late 70s, a non meat, whole foods person… I eventually in the course of spiritual development began to see the power of grace and gratitude in all things including food. While remaining much the same, I do include some meats, depending on the source…))
    Thank you.

  • Just fabulous. My student brought in some that her father made and now we are all addicted. We add dried fruit to the recipe and don’t change anything else –like a half a cup of chopped dried pineapple or three quarters of a cup of dried blueberries. I over load mine with the slivered almonds and cut back a tiny bit on sunflowers. Thank you!!!
    I am also working on turning it into a savory loaf by adding more savory spices salted nuts and a little tiny bit of Italian sausage. A work in progress…

  • A few questions – I scrolled down for like an hour (maybe not that much) and didn’t see anyone ask yet. And I don’t see that Sarah responds, so I’m hoping someone with a nutritionist back-ground will see and respond-
    Soaking the seeds/nuts – isn’t the point (in addition to kick off germination, resulting in a more digestible medium) to remove the phytic acid? And then the phytic acid and other anti-nutrients and just in the water than then gets cooked into the bread. So that goes agains Sarah’s love of pre-soaking seeds and nuts.
    Flax – isn’t it majorly heat sensitive? Cooking kills all good stuff about it. And also, when it’s not ground, we can’t actually access any of the nutrients – so ground flax would be better than whole – but then again it’s getting cooked… And someone said that ground flax was not healthy – why?
    General questions – not just for this post:
    Chia – anyone know how to get phytic acid off of chia?? Soaking it just turns it into goo. And eating it without soaking it just binds all other good micronutrients to which just get pooped out.
    And has anyone heard about regular chia consumption causing leaky gut symptom?
    And Sarah has mentioned that hemp hearts do not need to be soaked because they are already really digestible, but what about the anti-nutrients? Should they be soaked too?
    What about eating nuts regularly – we’ve been eating raw nuts forever, and soaked almonds are just yuck! Should we be soaking all our nuts? Walnuts too? Any way to make them yummier? Can you roast them after soaking, or would that kill the good stuff?
    Thanks anyone who can teach me a few things on these topics!

    • To answer the soggy nut query – from what I have read, I understand you can soak and rinse nuts then dehydrate them at a low enough temperature to bring back the crunch without damaging nutrients.

    • You know, you just asked ALL the questions I was confused about…theres really so much of info to absorb.. I hope someone responds!!

    • Great questions on nutrition since there’s so much info out there. I suggest soaking most nuts and seeds then draining that water before drying the nuts and seeds on a very low oven temp or dehydrator to retain nutrients. Roasting reduces phytic acid while the bread is baking. Flax is heat sensitive so yes, some nutrition is lost in roasting the bread. Ground flax oxidizes quickly so if you want to use this form, always grind some yourself to use right away. Never buy already ground flax.
      Sprouted chia, flax and hemp are actually beneficial for leaky gut due to the great fiber that supports good gut bacteria.
      After soaking and drying nuts, you get a yummy crunch. Hope that helps.

      • For anyone who’s interested in phytates. Soaking activates an enzyme (phytase) that neutralizes phytates. That’s why soaking works. You are not soaking out the phytase. Here is an article that explains it relatively simply. It’s mostly about the benefits of phytates (yes, really). But if you scroll down to ;’Overcoming phytic acid as an anti nutrient,” you can read about how the enzyme action works in soaking, fermentation, and sprouting.

    • Hello! Do you have a breakdown of calories, carbs, fiber, protein, etc., for the Life Changing Bread? I can’t wait to try it!

    • I thought the same about the phytates so I soaked everything beforehand and it was much sloppier as expected (I didn’t dehydrate – that’s where I went wrong).
      It baked ok in the oven but ended up very crispy and raised on the outside and sloppy inside, so basically just too much water – hard to avoid with the soaked oats.
      I think i’ll next try soaking the nuts and seeds and draining and going with the rest of the original recipe and letting the oats soak in the mixture, that will at least reduce the anti-nutrients considerably.

    • Once you grind flaxseed, it begins to become rancid, so only grind it right before use. Or simply use it whole 🙂

  • Great recipe! Came out just as in the picture and tasted delicious. I substituted pumpkin seeds for the nuts, which worked really well. Only thing: I found it crumbles quite a bit when I tried to cut some slices to freeze (it had cooled completely) – so I ended up eating three instead of one (oops). Should leaving it in the oven longer make it less crumbly?

  • i love this!! thank you!!! the first time i was making it, it never made it to the oven… i kept eating it each time i went by it.. yum! this is now the third time i made it and i am thrilled with it!! could you please provide the nutritional analysis? i realise it would vary with which nuts or seeds are used but it would be a great help to see the nutritional content of the nuts and seed that you have picked here.

  • I have had this recipe book-marked for a while and finally tried it. Brilliant! It is just the hearty addition I need to go with my soups and salads for lunch. I halved the recipe and made a mini-loaf, no silicon loaf pan so I lined my metal pan with parchment paper. I’ve made it twice now, the second time with ground flax seed instead of whole and I think it held together better. Love this recipe. <3

    • I just made it today! I think I will try it with the ground flax next time. I like the taste but the texture bothered my son. Maybe the ground flax will help that. 😉

      • Ground flaxseeds contains thio-cyanate—a cyanide-like compound and should never be given to children. Some of it will be gone by hearing it but it’s still not recommend for children.

      • I can’t find documentation that flax is detrimental to children (actually quite the opposite starting at ages 7-8 months). Would you mind sharing the source of your information? Thank you!

  • I have been searching for a hearty breakfast option that didn’t include anything but a toaster. I grew up on homemade bread, toasted every single day however sadly I seem to be in the gluten intolerant camp so life with morning toast now means I often skip breakfast and have a second coffee instead (ahem.. i know i know). This turned out beautifully. I found everything i needed at the Bulk Barn but didn’t have a silicone pan so I used a metal loaf pan but lined it with parchment so that I could pull it out easily after the initial 20 minutes. I put some butter and a bit of honey and OH MY! This bread is life changing and so easy to make ( I can see myself pre-mixing the dry stuff into ready to go portions so all i have to do is all the wet ingredients). Thank you EVER so much for sharing this truly life changing bread!!

  • Do you grease the pan? I don’t have silicon so I’ll be using a glass one. I’m worried about it sticking.

  • Could you substitute any type of seed for the chia seeds? Such as pumpkin seeds or sesame seeds? Also, could you chop up the almonds? And, what about honey instead of syrup?

    • Hi, I have tried a few recipes since I came back from a holiday in Copenhagen, they were expensive and ridiculously laborious. I tried also making my own sourdough, don’t even go there unless you have some knowledge. Some friend put the link to your recipein her page before Christmas. Yesterday I prepared the loaf for first time, this one of the things you say WHY somebody didn’t tell me before. I didn’t have the pacience to wait overnight, my fault…, but I felt amazed I just ate two slices and felt so full, I have a horrible weakness for bread, but my digestion does’t help, so this is Perfect . Thank you so much for sharing this!!!

  • Hi. I baked my first loaf and absolutely love it. I am wondering though, if pureed fruit could be used instead of – or with the water to make a sweeter loaf as a cake/cookie alternative. I tried reading through all the comments to see if someone has already tried it but they go on for days 🙂
    I’m loathe to use dried fruit because of the high concentrated sugar content.

  • I felt like I wanted to comment about this bread…I’ve been making it regularly (always have a loaf in the fridge) for at least two years now and I still LOVE it! I take two slices to work and toast it up for a snack. I’ve raved about it to numerous people. Unfortunately, some people haven’t learned the glory that is shopping in the bulk foods section :/ But just wanted to say THANK YOU! This bread just might have been ‘life-changing” for me 😉

  • I have made this wonderful bread and substituted the rolled oats with quinoa flakes. I use a nonstick pan as I will not use silicone and otherwise following all instructions. Unfortunately, the bread comes out looking beautiful but is still very damp inside, even after cooking for much longer. I love the taste and will persist but can someone please tell me what I can do to remedy this?

    • Wonder if, after baking time is done, leave the loaf in the oven after you have turned it off and let it cool in the heat a bit longer. Would that possibly help to make the center less damp? Also, have you checked your oven temp to make sure it is right? I keep reading/hearing about making sure our ovens are making the right temps! Just another thought as I typed!

      • Follow the instructions in Sarah’s recipe! You have to remove it from the pan after the first 20 minutes and bake it further (not in pan). this should sort out the dampness.

    • I made it the other day for the first time,I love it, and what I did, I used a regular breadpan but used parchment paper in it and baked it for the 20 minutes, then I lifted it out of the pan, easy with the parchment paper , took that off and placed just the bread on the rack in the oven and baked for 40 more minutes, not damp at all after that, hope that helps you.

      • I followed the instructions exactly and also checked my oven temperature was correct. I cooked it until it looked burnt on the outside but still wet inside. I did replace the oats with quinoa flakes as I can not eat oats and think this may be causing the problem. I just do not know how to fix it!

  • I’ve just baked it and it’s delicious! A bit crumbly, but I’m sure my second try will be better! This bread really deserves its name, it’s to die for and full of goodness. Thank you for this amazing recipe!

  • Hi this is a fabulous recipe and we make it every week – especially great as I am intolerant to yeast and sour dough so this is the only bread I have been able to eat regularly for ages.

    TIP – I discovered by accident that if you use boiling water you do not need to soak the recipe overnight, or at all. Works perfectly every time. I also never bother with the maple syrup, or chia seeds as they are really expensive here.

    • I think it mean an additional 1/2 tsp of salt, on top of the 1 tsp. So that would be 1-1/2 tsp. coarse salt.

  • I so much love this bread. I’m going to make a batch for the coming Christmas holiday right now. Thank you for sharing all your wonderful recipes Sara. And by the way – many thanks for your book that I have so much appreciated this year 🙂

    • Holiday joy with this bread! I also am so in love with this recipe which a New friend bestowed to me on our first meeting. I thank her every time we meet for such a gift. Inspiration runs wild and I spiced it up with orange juice and orange zest with cranberries and a bit of cinnamon for a holiday sweet bread. My family loves it, even the kids. I love the sweet and fresh smell on a crisp snowy morning. Happy Holidays to All!

  • This looks yummy yummy, and surely is the real deal healthy! This bread is gonna be my favourite one along with the super quick and easy favourite here at home , a vegan gluten free protein bread found here
    especially for my 4yrs old little duder son. Bless and thx for a great work.

  • Hi all! Okay, I’ve made this bread with both flax seed and the exact same amount of hulled hemp seeds, and I have to say I enjoy the hemp seed version better. They seem to be a better binder for the bread and less annoying when eating (flaxseeds always get stuck in my teeth!). That being said, this bread definitely IS life-changing. Two slices in the morning with the fruit + chia jam (which I’ve made with all sorts of fruits) keeps me full longer than any other breakfast I’ve tried! Super duper filling, healthy, and delicious when toasted.

    Happy eating!

    • Has anyone ever tried this without the oil? Any substitute work for it? Can it be left out? This bread meets the requirement for everyone in an extended family that has numerous dietary restrictions/needs except that it has oil. I hate to waste these expensive ingredients… Thanks for any feedback.

      • Be careful and don’t cut out all oil in your diet, your body needs fats to regenerate especially your brain cells. Friend who used to do weight watchers and is now doing it again mentioned to me that they have changed the diet, it now includes fats but cuts way back on the carbs. She has lost more weight this time than ever before and finds it is much easier to keep to the diet.

    • Omgosh I would love some vegan recipes for Jams and spreads for this bread ♥️ My mother and grandparents used to makes jams and relishes but I’ve never it would be good to start especially ones that would accompany this bread ♥️

  • I love the simplicity and versatility of this recipe. I have been focusing on reducing some of my symptoms for Hashimotos, adrenal fatigue and leaky gut. I love the fact that this recipe doesn’t have any gluten (provided we use gluten free oats) and is low in sugar / fructose. I am using rice malt syrup as the sweetener substitute and adding in a pinch of nutmeg, cinnamon and vanilla too! Thank you!! X

  • Just found your website and would love to make your bread. What size is the loaf pan you used, because I have a silicone one but it may be too big and I don’t want a flat loaf.

      • I have made this with whole almonds but have also used pecans. Once the bread is baked and well cooled (I usually store overnight in the fridge before I slice) it slices nicely but you still do need to be a bit careful. Love this bread and would say it does change your perspective on eating “regular” bread after you have tried it. Yum!! Thanks Sarah!!

  • This bread is truly wonderful. We make it almost every week. We have experimented, adapted and played around with it and always found it works well (unless you accidentally omit the psillium or leave it to soak in the bowl rather than pressed down in the pan ready to cook). We usually double the recipe, omit the sweetener altogether (and often the chia too – not really needed for the recipe to work) and bake one in a silicone pan and one in a normal loaf pan. Seems to work every time.

    Thanks for the recipe!

  • Hi Sarah!
    I made this bread for the first time and it was much more crumbly than how I suppose it should be. I used a metal pan and parchment which got the loaf out fine, but all of it’s edges were falling apart. Barely able to slice it but still a delicious breakfast! Can you let me know where I went wrong? Thanks!

    • I worked out the calories (multiply by 4.2 to get kilojoules).
      I also checked out hemp seeds, dehulled, as I wanted to put those in my version.
      I made this twice. Needed more water both times, and left to stand overnight.
      Next time, I’m going to crush the flaxseeds and soak.
      And, I am not a vegetarian, and am going to use butter, yeah, from cows.
      Here are the calories, Be afraid, be very afraid! (and thanks to Jax, for pointing me to this site. She is a student of Nutritional Medicine here in Sydney).

      135gm Sunflower hulled seeds 825 kCals or 3400kj
      90gm flax seeds 426 kCals or 1800kj
      65gm almonds 380 kCals or 1600kj
      145gm rolled oats (113kCal per 28gm/one ounce) 508 kCals or 2200kj
      2tablespoons chia seeds (at 14gm per tabsp) 137 kCals or 550kj
      4 tabspns psyllium seed husks COULD NOT FIND THIS, BUT IT’S NOT HIGH.
      1 teasp salt
      1 tablespn maple syrup (any sugar about the same) 61kCal or 300kj
      3 tablespn coconut oil (any fat about the same)(1tab=18ml) 155 kCals or 700kj.
      350ml water. 0, zip, zilch kCals.
      (if you add in hemp seeds, 28gram/1 ounce is 161 kCal or 700kj. I used instead of nuts)

      TOTAL kiloCALORIES PER 800/900gm loaf = 2,492 kCals. 12 slices =208 kCal per slice.

      • I just got the loaf out of the oven after the first bake. its very hard seeing going back inside for the next 30mins. LOOKS SO GOoD! (i cheated and had a tiny little slice of “tester”…tastes: WOW)

    • BC, I’ve made this recipe several times and though I’d say it’s definitely more crumbly than a traditional loaf of bread, it should still be sliceable (when it cools). I think getting it to the right consistency/texture while mixing everything together is quite important – it should super thick, almost pasty. Also, I press it down very firmly (I always use parchment paper + a metal loaf pan as well) into the pan, especially the corners and edges. I’ve baked it after letting it sit for only 6 hrs as well as overnight with similar/great results. The only other thing I can think of as to why it turned out so crumbly is if you didn’t stick to the ingredient list precisely (the pysllium husk for example)? Definitely give it another go though – it’s beyond good when you get it right! Good luck! And PS – the cracker version of these (found elsewhere on this site) is equally amazing and has become an essential food item when I go back country hiking! Cheers.

      • I made this bread yesterday. I used metal bread tin. I sprayed with olive oil and then mixed in tin and followed rest of instructions. I guess I left it for about 7 hours.
        It came out easily for the 2nd cooking and it is great.
        I halved the hazelnuts.
        Thanks for the recipe.

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  • In my humble opinion this very popular and wonderful recipe needs to be amended. Non organic psyllium husk is very terrible. Comes with a health warning in the States. I’d specify this, I think.

    Best wishes.

    • Thanks for this info. I checked my bottle of non-organic psyllium husk powder and it does indeed have a warning. “This product contains a chemical known to the State of California to cause cancer and birth defects or other reproductive harm. For more info about Prop 65, see” (My powder is Yerba Prima brand.)

  • Dear Sarah,

    I am in the process of completing my first attempt of your recipe. The bread looks amazing! I had a bit of trouble to remove the bread from the pan before the last part of the cooking. I am using a regular pan, so that’s probably why there is a difference with your recipe. Maybe you can suggest me something to put on the pan (dairy and flour free, if possible!) so I have less trouble. Thank you!

  • LOVE LOVE LOVE this bread! I make it as is, except I use a ceramic bread dish to bake and double the recipe so the bread slices are larger. I also use honey or raw agave to sweeten, as I don’t keep maple syrup on hand.
    Sincie discovering your bread online, I make a fresh loaf every 3 weeks, chill overnight, thinly slice then freeze the sliced bread. I toast 1-2 slices a day with peanut butter and honey for breakfast. Because it’s frozen, I toast at maximum heat two times. Leaves bread crispy a the edges and the nuts and seeds well toasted to being out all the flavors. It truly has changed my life… no need for scones, muffins, flour-based morning breads anymore! It’s perfectly delicious!!!

    • Sounds delicious!! will try out soon.
      Theresa I like the idea of a ceramic bread dish.
      Way to Go . . . !

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  • Dear Sarah,

    Love your comments to the recipe.

    I baked this bread today and had a few problems which I thought I’d share. First of all, I was working with a German translation of your recipe, so I didn’t have all the background information and thus was unaware that it’s supposed to be flour-free.

    Since I already had all the ingredients except the oats, I decided to substitute them with a gluten-free baking mix (rice, corn starch, millet, guar gum). Big mistake! After 20 minutes of baking I couldn’t get it out of the (metal) bread form, and it was clearly too unstable to scratch out with a knife. I left it in the form and baked it another 40 minutes. After cooling, I was able to get it out of the form, but when I cut it open, it was still completely wet inside. I put it back into the oven in a shallow baking pan at low temperature, checking every 20 minutes or so, and finally after two more hours(!), I said this is enough. It still seemed too moist in the middle, but it was nonetheless edible…and delicious!

    Another thing that may have contributed to my problems was that I had ground both the nuts and the flax seeds, since this is how I had always baked in the past, although one would think that should have made it drier and not wetter.

    Another theory is that I had left the dough out overnight, but covered in plastic wrap, so that might have prevented some of the water from evaporating.

    As you can tell, I’m no baking expert, but I’ll try it again soon with some gluten-free oats and this time I won’t grind the flax seeds. I’ll probably still grind the nuts though, since I think this more uniformly distributes their flavor. I also thought I’d line the bread form with baking paper for easier removal, and I’m glad someone already mentioned in the comments that this works.


    P.S. I love the ideas in the comments about using hemp or sesame seeds, or leftover juice pulp instead of the oats.

    • Hi Sarah,
      I made this fabulous bread this morning. I put the ingredients together yesterday afternoon and cooked it this morning. Your instructions for cooking worked perfectly well. I used a non-stick loaf pan and it worked for me. Thank you very much for sharing such a delicious and healthy recipe.
      Nathalie, Vancouver

  • I am beyond excited to try this recipe. Purchased the last of what I need today, and will start on Monday. I hear you all laughing–lol—I will–swearswearswear ! I may try making this into crackers also—wine pairings please !!!!!!

  • So many comments but no one is raising my question….I followed the recipe exactly, kept it in the fridge for about 4 hrs, baked it, unmolded it and waited two hours…very yummy but the oatmeal remained sort of damp- the loaf toasts up nicely …but I’m not sure…. I put it in my fridge and now its almost a week old. still tastes good, i like it with nut butter, cheddar or orange marmalade. Please someone let me know if the loaf is supposed to sort of ……remain damp.Thanks,Erica

    • The problem may be that it sat in the fridge for a couple of hours before baking it. Since the bread was cold when it went in the oven it would have taken longer to bake. Try leaving it on the counter instead.

  • Hi All,
    Love this bread! Made it a few times between myself and other family members. Made a batch just the other day – and the loaf for some reason has this BITTER bizarre taste… its kind of like a rancid taste, Could anyone offer me some assistance of what it could be, followed the recipe as I always do and added in just as normal but for some reason its just got this yucky taste, mostly after taste.
    only thing I can think of that it could be;
    – the silicon dish, I got a new one and this is the first time using it
    – the Psyllium Husk
    – The coconut oil
    all ingredients used as the same as when I normally cook it and all organic.


    • the sunflower seeds give it an unpleasant taste. I toasted them and it made no difference. I now use 1/2 cup sunflower seeds and 1’2 cup cashews, rest of nuts the same. I also added lots of cinnamon and 1/3 cup dried cranberries and it tastes wonderful – every who tastes it is a fan and following this recipe

    • Have to checked your flaxseed? Flaxseeds/linseeds go off very quickly and taste disgustingly rancid once this happened. Have a look into the shelf life of Flaxseeds and how to best store them

  • This bread is Amazing, I have tried to do this from a different site of another foodblogger and turned our simply unedible. A shame because I had to toss the whole loaf away.

    What amaze me of the NEw Roots book (from where I took the recipe) is that every recipe turns out just grat, as the ones of the blog.

    By the way I did this on sunday and it came out great. I left the batter to rest in the microwave overnight and in the morning I baked it. It slices perfectly and toasted is even better!


  • I tried this recipe this weekend for the first time. I didn’t have flax seeds, but I had flax meal, and it worked just fine. It was very easy. and delicious. I am recommending it to my clients, and I will be making a loaf for myself every weekend. Thank you!

  • I love this bread! I have made it at least 12 times already and it has been wonderful addition to my low carb. gluten sensitive diet. Tip: When I mixed the ingredients in a separate bowl before placing it in the loaf pan, and then slowly add the liquid at the same time, the bread became more sturdy and not as crumbly. I’ve also added cardamon powder and black pepper to add an Ayurvedic touch!

  • Has anyone had problems with bitter psyllium seed husk powder totally destroying their bread? I made this previously quite successfully with another brand and today I made it again with a new brand and it’s horrific, completely bitter and inedible, I’m so disappointed at the waste.