The Life-Changing Loaf of Bread

bread

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

bread4

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

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

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

bread3

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

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

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

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

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

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

bread5

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

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

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

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

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

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

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

Sixth, this bread makes the best toast. Ever.

bread2

 

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

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

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

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

 

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

2,110 comments

  1. Chilla

    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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  9. Petra

    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.
    Petra

    • Thomas

      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.

      • Thomas

        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.

  10. IosifPascu

    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.

  11. Tania

    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 together..it 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.

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  13. Enza

    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.

  14. Upasana

    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.

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  21. Pierre Filiatreault

    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.

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  30. Jennifer@ App Store Optimization Services

    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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  54. Susan

    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!!!

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  62. LizzieB

    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.

    Thanks!

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  69. Scott J McGonigal

    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…..post 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…..so, 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)

    • Scott J McGonigal

      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😀😀

    • Chrissy

      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?

      • Chrissy

        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!

  70. Alex

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

    • Mariah

      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!

      • Kathryn

        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.

      • Jodie

        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 🙂

  71. Christine Finkelson

    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!

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    • Toni

      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…. 😉

  74. Susan

    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.

    • Brid

      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?🤔

    • Glynis T

      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.

    • Nicole

      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.

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  79. Greener Goods

    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!

    • Vittoria

      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 🙂

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  91. Kelli

    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

    • olivia

      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?

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  95. Sarah

    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!

    • JoAnna

      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?

      • Elsie Mathew

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

      • Anne Williams

        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.

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  103. Heather Chambers

    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.

      • Annika

        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! 🙂

      • Patricia

        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.

      • Maria

        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!

    • Laura

      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.

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  107. B

    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?

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  109. Jeanne

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

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  114. Janet T

    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~

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  117. Kate Simpson

    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.

    • Kylie

      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,
      Kylie

      • S

        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).

        Cheers.

  118. Kati

    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!

  119. Tiana

    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?
    Thanks

    • Vinz

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

      • Suzanne McNabb

        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.

      • Celia

        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.

  120. Kpopost

    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

  121. Steve Wagar

    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!

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  128. Chris

    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?

    • Trish

      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.

      • Trish

        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.

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  131. Hilde

    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 🙁

    • N

      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!

  132. Samantha Browell

    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!

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  134. Roger K. Olsson

    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

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  138. Elle

    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.

  139. Anne

    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?
    Thanks

  140. Robert

    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 🙂

  141. Bec

    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

  142. Marilyne

    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! 🙂

  143. Fee Reid

    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.

  144. Raagavi

    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.

    • Anna

      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

  145. Meera Censor

    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!

  146. Ana

    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!

    • Sandra

      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.

      • Joan

        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.

      • Rosemary Jenkins

        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.

  147. Maz

    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?

  148. Vick

    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.

  149. Kathleen

    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:
    http://wholelifestylenutrition.com/health/is-soaking-grains-and-legumes-necessary-and-how-to-properly-soak-and-prepare-them/

    • Sandra T

      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.

  150. Eleonora

    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.

  151. Olivia

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

  152. Kate

    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.

  153. Fiona

    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.

  154. Jeannette

    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!

  155. ACR

    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.

    • Taida

      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!

  156. Lynn

    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.

    • Sarah Britton

      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!
      Best,
      Sarah B

    • Alex

      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…

  157. KC

    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.

  158. Emily

    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!!!

  159. Asha

    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.

    • Marilyn

      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.

    • Mamino

      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.

    • Donna

      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.

    • Taida

      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!

  160. Laurren

    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!

  161. S Tay

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

    • DB

      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.

      • J Matheson

        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.

    • Aliya zaboroff

      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

    • Jibs

      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.

  162. S Tay

    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?
    Thanks

    • Simone

      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.

      • Deb

        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.

  163. Ana

    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.

  164. Gen

    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 🙁

  165. S Tay

    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
    mins?

    Thanks.

  166. Moana

    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?

  167. Jessica McNeil

    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!
    Jess

  168. Amy R

    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!

    • Lora

      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!

    • Tonya

      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.

  169. Anna

    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.

  170. Joanna

    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.

  171. Christy

    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!!

  172. Puja

    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.

  173. Tamar

    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!

    • Cherri

      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!

  174. Heather Marie Graham

    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.

    • Anna

      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).

    • Samantha

      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.

  175. susanne

    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!

  176. Mandy

    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,

    • Kate

      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 !

    • Gigi

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

      • Oliviu

        Heating honey is not indicated since it will destroy lots of it’s health qualities.
        See http://articles.extension.org/pages/44460/at-what-temperature-does-honey-have-to-be-heated-too-too-destroy-the-health-benefits-for-humans.
        “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 “

    • pam O'Connell

      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…

      • Kerri Buckley

        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.

  177. Mary Todd

    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.
    MT

  178. Mary Todd

    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…

  179. Katie

    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!

    • Hilary

      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.

    • Shaazia

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

    • Doris

      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.

    • Jacqueline Mahoney

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

    • Gilly

      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.

    • Dianne

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

  180. Celine

    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?

  181. Tazmin A Shariff

    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.

  182. Larissa

    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

    • Krista

      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. 😉

      • Camilla

        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.

      • Jen

        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!

  183. Janine Morrison

    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!!

  184. Karen

    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?

    • Patricia Gellon

      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!!!

  185. Sheryl

    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.

  186. Dana

    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 😉

  187. L

    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?

    • Brenda

      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!

      • Anneliese

        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.

    • Lone Muchow

      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.

      • L

        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!

  188. Claire Hastings

    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!

  189. Kali

    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.

    • Claire Tompkins

      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.

  190. Kristine

    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 🙂

    • Cynthia

      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!

  191. Chris Argus

    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
    http://goo.gl/BfaZ3q
    especially for my 4yrs old little duder son. Bless and thx for a great work.

  192. Grace

    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!

    • Cassandra

      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.

      • Julie W

        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.

  193. Jo | The Mindful Morning

    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

  194. Lesley

    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.

      • Heather

        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!!

  195. Emily

    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!

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  198. BC

    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!

    • Millie MacDonald

      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.

      • jasmine

        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)

    • Loren

      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.

      • Lynette

        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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  206. Jon Bauer

    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.

    • Rosemary

      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 http://www.yerbaprima.com.” (My powder is Yerba Prima brand.)

  207. Maryse

    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!

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  209. Theresa

    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!!!

    • Anita

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

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  220. Arif

    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.

    Thanks!

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

    • Nathalie

      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

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  222. Cawfee Kath

    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 !!!!!!

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  226. Erica

    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

    • Anna

      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.

  227. Caitii

    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.

    PLEASE HELP!!!
    thanks!

    • h tavernier

      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

    • Kristina

      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

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  229. Tay

    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!

    Tay
    http://www.tayrepublic.com

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  232. Ann Keating

    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!

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  236. Nishat Ruiter

    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!

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  239. Del

    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.

    • C

      Yes, I love this bread, but the psyllium husk left a bitter taste. It is organic (Organic India is the brand). I will have to try again with a different brand.

  240. TheMaxXx

    This Bread sucks… I tried LIKE U WROTE IT … THREE Times… DIDNT WORK… I SPEND MUCH MONEY ON THE F****** INGREDIENTS… You owe me that me… THIS SUCKS!!!

    • Yvonne

      This is the best bread ever! I have made it numerous times, swapped ingredients and it always comes out nicely! Thank you so much for your beautiful recipes!

    • Cornelia

      There is absolutely no need for your explicit nastiness TheMaxXx ( nothing max about you but a horrific waste of human!). You suck and this bread is absolutely delicious. Clearly you are doing something wrong ( in life in general!)

  241. Jill

    Instead of sunflower seeds, today I substituted hemp and sesame seeds. It came out even better than before with the sunflower seeds! Toasted better — and had a more bread like flavor. This recipe has really “changed my life” as you said. It really has made a difference!

  242. Pingback: Gifts From The Garden | KateWares
  243. Finn

    Hi Sarah and all,

    I have tried making this a few times but it’s always very crumbly, it tastes great and it’s fine for me but I would love it to look like the pics above! Any tips? Am I doing something wrong?
    Thank you,
    Finn

    • Anika

      Try adding more water and then really mash it with your hands until it all starts sticking together. When the oatmeal absorbs all the water the bread will be more cohesive.

  244. Pingback: This week, in the jungle … Vol. 11 | spidermonkeywrites
  245. Jackie

    Loved this bread and will make again. I used some leftover pulp from a veggie juice I had made (mostly carrots/beets) instead of the oatmeal, just to have a bit less carbs and throw in some vitamins (and use up my pulp!). It turned out great!

  246. Rebecca

    This bread is AMAZING!!! I have made it 3 times now and it always come out great. I don’t understand how some of the comments say there is no taste-I totally disagree! Especially when you make toast with it! It’s packed full of nutrition and keeps me full for hours because of all the fiber. Thank you for this recipe and all your others! Every recipe I have made from your sit has been fabulous!!!

    • CJ

      I made this today and followed the recipe to a T. It had nice texture and tasted pretty good with jam. It was super easy to make and not much of a mess to clean up. Next time I’d add some dates or dried cranberries. Definitely will try variations made by other viewers.

  247. Pingback: A Life-Changing Loaf of Bread (Redux) | the bona fide farm food journal
  248. David

    I found this while hunting for replacement ideas for bread, as I’m currently on a low refined sugar/low carb diet. As the recipe stands, not for me unfortunately. The loaf looks amazing, but it lacks flavour (for my tastes anyway). I make my own granola, with similar ingredients, and suppose expected it to be something like that. But it just … wasn’t.

    I can, though, see the potential in this recipe. It needs tweaking for my tastes – perhaps by toasting the seeds and nuts before mixing, using some pumpkin seeds, maybe adding freshly grated/ground nutmeg or cinnamon, and a spoonful or two of raw honey. And as I’m not vegan, I’ll likely replace the coconut oil with butter. I quite like the idea of using dried fruits too, as previously suggested, to give this a good natural sweetness. I’m certainly not dismissing this recipe – if it suits your tastebuds, great! But for me, definitely one to play with!

  249. Mary Fit and Fed

    Finally made this, mixed the ingredients yesterday and let them sit for about 24 hours, baked the loaf today. It turned out really well, tastes good and I can’t believe how well it sticks together considering the ingredients! I used a loaf pan lined with parchment paper

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  257. marianne

    would like to know if you really use whole hazelnuts? no instructions to chop them up, so I guess so, but it surprises me. thx.

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  263. Joan Doyle

    I am trying to lose weight by eating healthy. It has been working very well. I find that nutritional information is the best way for me to make healthy choices. If you can share the nutritional information, I would appreciate it. I find that I am just not trying recipes that don’t have the nutritional facts for me. It is too easy to make bad choices unless I have the nutritional information.
    Thank you!

    • Karen Green

      Using calorieking.com.au, I calculated out the following nutritional information (carbs, fibre and protein, as that’s all I care about 🙂 )for the whole loaf. The second value is per 100g so you should be able to work out for your sized slice.
      Carbs: 133.6g/22.5g
      Fibre: 90.6g (Therefore nett carbs: 43g)/15.2g (Nett: 7.2g)
      Protein: 85.2g/14.3g

  264. Pingback: Nut bread topped with almond cream cheese and sprouted lentils | GreenFoodie22
  265. Signe R.

    Hi Sarah,
    I’ve sometimes wondered how you could possibly know just HOW life-changing this recipe would be? You were pretty prophetic there! Life-changing for you & for us… I’ve followed you for four or five years now, and this is not the only post that’s been life-changing for me. I hope you have the most amazing summer!
    Xxx,
    Signe R.

  266. Pingback: Life-changing seed bread | Eat Love Flourish
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  269. Nicole

    Someone gave me this recipe and I’ve made it a couple of times now and I love it too. I’ve done a fruit variation which was absolutely delicious. Replaced the flax seeds and most of the hazelnuts with a mix of organic raisins, dried apricots and inca berries, and added a handful of slivered almonds too, just for good measure. A gorgeous breakfast fruit loaf. Delicious!

    • Debbie

      Written above
      Using calorieking.com.au, I calculated out the following nutritional information (carbs, fibre and protein, as that’s all I care about 🙂 )for the whole loaf. The second value is per 100g so you should be able to work out for your sized slice.
      Carbs: 133.6g/22.5g
      Fibre: 90.6g (Therefore nett carbs: 43g)/15.2g (Nett: 7.2g)
      Protein: 85.2g/14.3g

  270. Emily Moore

    Hi

    Just wanted to say that I absolutely love this bread and never go without having one on hand in the freezer. I’ve just started the Candida Diet which means absolutely no sugar of any kind to begin with. Will the bread still be ok if I omit the maple syrup?

    Many thanks

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  272. Vicki Bangs

    I LOVE THIS BREAD !! I have been experimenting with it and have found that the recipe is pretty forgiving. if i don’t have one ingredient i just add extra of another. I have also made it with herbs and spices to give it a distinct flavor. Italian was my favorite with fresh crushed garlic, basil and oregano.

  273. Payton

    I made this bread last night with a few substitutions and it turned out well! I used melted unsalted butter 1:1 in place of the coconut oil/ghee and extra chia seeds 1:1 in place of the Psyllium husks. I also used a glass bread pan. Surprisingly the loaf held together well, I would describe the texture much like banana bread….dense and moist in the middle. Thanks for sharing!

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  276. Maryanne

    Just made this and while it smelled great I did not like the texture or taste as much as I hoped to. I think the slippery flax seeds are what bothered me the most. And I had to chew forever to get it down. I may try the life changing crackers instead. It seems like it would make a better cracker. I agree with a commenter who said this is better described as a seed loaf rather than bread.

    • Jonesy

      The trick is to slice it thin and toast it for a long time. Otherwise it’s a bit slimy as you chew it.

      Fantastic bread! So easy to make and delicious.

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  284. Steph

    I made this bread in a tin loaf pan, and it crumbled apart after baking. I then made it again in a silicon loaf pan ($5 at Kmart, for those of you in Australia) and it came out perfectly, and looked exactly like the photos on this blog! It tastes amazing and is really filling.

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  288. Sandra

    I’ve wanted to eliminate standard breads from my diet for quite a while, and when I found this blog and recipe I was delighted. So I made the bread, followed the directions, measured carefully, let it sit for around 5 hours. While baking it smelled so good. I waited until it was completely cooled to try it. Anticipation!!! I’ve wanted to eliminate standard breads for ages, and when I found this blog and recipe I was delighted. Finally, my first taste of the bread – it was awful, tasteless and disappointing. I’m not a great cook but I thought by being careful to follow the recipe and instructions I would have the same results as so many of the people who commented. Any idea of might have gone wrong?

    • Tereze

      I’ve made this bread numerous times in the last year and it always turns out amazing. My family and friends are in love with it too. I suggest you don’t give up on this yet. I once left out the salt by mistake and it turned out tasteless. I’m not sure if perhaps that’s what happened here. I also add some dried cranberries sometime.

    • Susan

      The first time I made it I found it a bit bland too. I added walnuts the second time (and reduced the sunflower seeds) and used coconut milk instead of water. That added some much needed flavour. The third time I added a 1/2 a banana (blending the banana with the coconut milk first) and 1 tbsp of cocoa powder – delish! The nice thing about this recipe is that it allows for so many delicious variations, you just have to play around with it, knowing what flavours you prefer. Some may find it perfect as is, others may like to add a bit more sweetness (or cinnamon?) and different kinds of nuts. I also toasted my hazelnuts first and removed the skins. Good luck!

    • Jenny M.

      I second the toasting it comment…slicing it as thin as you can and toasting it is essential in my opinion. I also always top it with a little something like natural peanut butter too. It’s very satisfying, and will leave you feeling energized, not all heavy and blah like regular toast and PB will.

    • Helena

      Did you soak the ingredients (nuts and seeds) over night, and rinsed them well before mixing them? The author of the recipe only mentions that briefly in the recipe but this is actually a very important step for health and flavour. Hope this helps! 🙂

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  290. Loraine

    I made this amazing bread and it came out perfect!!
    I left it overnight and the next morning there were a chemical smell in the bread. Even after baking it had a funny smell and tasted a bit “soapy”….
    Any ideas why???

    • nancy

      Maybe it’s the chia seeds which help hold the loaf together. They have a weird smell. I’ve got a batch ready to bake right now in which I left out the chia and slightly increased the psyllium.

    • Tereze

      I’ve made this numerous time and never had this problem but my guess it’s one of the ingredient. I suggest you mix a table spoon or so of each ingredient with water, leave to rest and taste. Hopefully you can figure out which brand you need to switch.

  291. Francis

    OK. I have to admit I was a bit sceptical about that bread. I mean, it looks DELICIOUS but is it really “life-changing”?

    My boyfriend decided to make it yesterday and OMFG! It is life-changing! It is the best nut bread I’ve ever tried!!! It is good by itself, with butter, toasted or just as a snack in the office! And what a snack!!!

    I’m sorry for having been sceptical!

    Everyone has to taste this bread!!!!!

    Thanks!

    Francis

  292. Pingback: Do you struggle to Bake Gluten-Free? Tips & Tricks |
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  294. Jasmine

    Oh man. I love this bread, and obviously I am not alone. Whenever I meet anyone with egg, gluten or dairy allergies I send them this recipe.
    What I’m really doing here commenting (on the longest line of comments in history) is to tell you about a new use for this incredible recipe!
    One night, while trying to decide what to do for dinner and craving (as always) pizza, I thought to myself “I wish there was a GF vegan pizza crust as delicious as that bread over on MNR” and than it struck me: if you spread the “batter” out on a cookie sheet it can be!! I chipped up the nuts but otherwise kept everything the same.
    The beauty of this hack is that the waiting time is much quicker (I believe I let it sit for an hour before baking).
    I baked it for 30-40 minutes at 375, flipped it over and spread on some pesto, roasted butternut squash, caramelized onions, and a sprinkle of goat cheese before baking it an additional 15 minutes on high heat (450). Top it with some arugula, and you’ve got a hearty meal there.

    *pro tip- spread your dough out on parchment paper, lay another sheet on top and roll with a rolling pin to get it very thin without making a big mess!!

    Talk about life changing. Thank you Sara for being such an inspiration and for approaching wholistic food in a way that feels approachable and utterly doable! Xoxo
    Jasmine at Whipped

  295. Jeremy

    1) Do you have any suggestions for someone who can’t eat starch, period? Oatmeal raises my blood sugar too much. So does quinoa. So does anything starchy. 2) That’s “silicone,” not “silicon.” They are not the same thing. That’s rather like saying “carbon” (the element) when you really mean “polyethylene” (a molecule made from a long chain of carbons).

    • Agathi

      Hello Jeremy,

      I am doing a paleo challenge which will not allow me to eat any grains, so I actually made mine with shredded coconut and it turns out well.

    • Margarita

      Jeremy, use very green bananas. They are full of splendid resistant starch (no gluten, fixes your digestion, won’t mess up with your blood glucose). They must be very very green though. Good luck with trying it!

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  301. Steph

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

  302. Jen

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

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  308. Kristin

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

    • Nicole

      Depends on why you are soaking them. When I have made it I haven’t bothered. My understanding is that the longer you leave it between mixing and cooking the better as it helps make the nuts easier to digest (activation). But you could easily soak the nuts first if you wanted to and then reduce the resting time.

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  313. Swati

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

    Swati

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  318. taylor

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

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  320. bonnie

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

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    • sharon

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

  326. Lee

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

    • nathalie

      Hello, what a wonderful Recipe. I love the pictures !! I have an autoimmune disease so I cannot have oat,noe quinoa
      What else can I try instead of these two?

      Thank you!!

      Nathalie

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    • Danielle

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

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  335. Laura

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

    • Pia-Marie

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

    • Gillian

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

    • Helena

      Read the comments above, that someone used shredded coconut instead of the oats and apparently it worked great for them. 🙂

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  339. Margareta

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

  340. Carissa

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

    • Jessica

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

  341. Pingback: Sarah Britton: "My best advice is to chew your food!"
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  343. Jo Perez

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

  344. Faith

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

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  346. IloveCookingPL

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

  347. Kelli

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

    • Brittany

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

      • Michele

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

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  350. Cathy Hawkins

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

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  355. helen kurth

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

    • Julia Wharton

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

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  358. Juju

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

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  366. monica

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

    Thank you so much for sharing this recipe!

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    • Kathy

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

      • Belinda

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

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  371. Megan

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

    THANK YOU!

    • Donna

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

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  378. Lyn

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

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  387. moncheechee

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

  388. Laurie

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

    • Thez

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

  389. Margaret Fort

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

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  399. Emma

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

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  403. Nancy

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

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  411. A

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

    • Katy

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

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  415. Joyce

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

  416. Bryony

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

  417. Thivi

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

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  424. Ms. Warchene Saunders

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

    • d56854

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

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  428. heidi

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

    • happy

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

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

  429. Misha

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

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  436. Nadine

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

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  438. Amanda Lewis

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

    • Doris Dorner

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

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  452. Uta

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

    • Chrys Marco

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

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  454. Brittany

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

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  462. Savannah F.

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

    • Sally

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

  463. Artisan Enthusiast

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

    This is not bread !

    There I said it.

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

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

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

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

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

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

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

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

    What do I conclude from your article here?

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

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

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

    Best of luck

    • Artisan Baker

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

      • Rosanne

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

      • Artisan Enthusiast

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

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

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

      • Airyfairycelt

        I really don’t care if you call it FRED!
        I need a good tasty bread I can toast because I like toast and hummus.
        I need an easy mix because I have arthritis amongst other issues. I find it hard to stir, mix and kneading is out of the question.
        I love the nutrition and have been very badly Ill and become disabled. A lot of things then have to be considered. This is perfect for vegan gf, older, disabled persons and I keep my independence and enjoy it!
        I know there is a lot of thinking around the globe about what is a bread or not. I also may horrify you more by praising roti, naan, and etc. To the skies as these are great to flip and lend themselves to sweet or savoury occasions. They are cheap (that matters too) and healthy. I like that bread too and I eat much in different ways.
        My weight is down by 3 stones plus, my b/p is down and so is my cholesterol. I am happy.
        Now, you be happy there is a lovely addition to the breads range and have a go, you might love it. Many seem to.
        Happy Xmas.

    • Paige

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

      • Artisan Enthisiast

        Hi Paige

        Let me see if I can answer your points.

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

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

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

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

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

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

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

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

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

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

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

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

      • Kaela

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

    • Alison

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

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

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

      • Lola

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

      • Artisan Enthusiast

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

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

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

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

      • Annods

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

      • Alison

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

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

    • Laura

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

    • Caroline

      I am sorry to see such vitriol heaped on you for POLITELY pointing out the fallacious statements. I think this “life changing bread” recipe is very interesting and I am keen to try it but I agree that it is not bread. People who want to attack you for what you have written need to chill out a bit.

      • Moe

        I agree, I didn’t think Artisan Enthusiast was at all snarky. Yes, anyone who wants to can call this, or something else you might slice and toast or use in a sandwich, bread. But I thought her/his response was polite and informative. Some overly sensitive souls on this site!

    • Airyfairycelt

      Well you know m, it is delicious to some, we have our different tastes, good too, plenty to choose from.
      I do not like the cotton wool breads myself, I am older than most here I think and I am still open to getting a good look,about and trying something that I think will be appreciated by my tastebuds.
      My cooking has improved no end as I am finding things I can do and enjoy too. I think the bloggers are great and they do us all a marvellous service and I really appreciate them.

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  465. florence

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

    • Jeanne

      I would love to hear more about the Baking time if you could share. Do you bake for 20 minutes, then slice the and remake? What temperature and about how long, thank you a bunch!

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  471. Jasmine

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

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  479. Eleanor

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

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

    THANKS FOR WHOEVER FIGURED THIS ONE OUT AND SHARED IT!

  480. Catherine Karas

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

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  486. Anna

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

    • Ruth

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

    • Kat

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

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  495. Joanna

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

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  498. akanksha

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

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  504. Jessica

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

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  509. Mandy D

    Hey Sarah!

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

    Mandy Dugas @ MandysHealthyLife.com

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  520. Ivy

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

    • Casey

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

    • Nina

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

    • astrid

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

  521. Corinna

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

  522. Erna

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

    • Lorie

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

  523. Alexandra Medley

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

  524. Wendy

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

  525. Georgie

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

  526. Barbara

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

    Thank you very much for you kind help!
    😉

  527. SR

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

  528. heather rolfe

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

  529. Kristen

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

  530. Barbara

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

    • Evelyn

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

  531. Dani

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

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

  532. onfoodandfilm.com

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

  533. Angimw

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

  534. Hannah

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

  535. Katherine

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

  536. Loren

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

  537. HELENA

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

  538. Bina

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

  539. Karen

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

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