My New Roots' Life-Changing Loaf of Bread

By • June 10, 2014 91 Comments

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Author Notes: The whole-grain, gluten-free, no-knead, no-mess, life-changing loaf of bread. Psyllium seed husks are available at natural food stores or online. Other than the husks, which you can use in powder or intact form but are otherwise non-negotiable, this bread is adaptable to your mood and your pantry. Swap in like for like (nuts for nuts, grains for grains, and so forth), and your life can change a little bit differently every time. Adapted slightly from Sarah Britton of My New Roots.Genius Recipes

Makes 1 loaf

  • 1 cup (135 grams) sunflower seed kernels (not in the shell)
  • 1/2 cup (90 grams) flax seeds
  • 1/2 cup (65 grams) hazelnuts or almonds
  • 1 1/2 cups (145 grams) rolled oats (if making gluten-free, make sure to get certified gluten-free oats)
  • 2 tablespoons chia seeds
  • 4 tablespoons psyllium seed husks (3 tablespoons if using psyllium husk powder)
  • 1 teaspoon fine grain sea salt (add 1/2 teaspoon if using coarse salt)
  • 1 tablespoon maple syrup (for sugar-free diets, use a pinch of stevia)
  • 3 tablespoons melted coconut oil or ghee
  • 1 1/2 cups (350 milliliters) water
  1. In a flexible, silicon loaf pan or a standard loaf pan lined with parchment, combine all dry ingredients, stirring well. Whisk maple syrup, oil, and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it or lift the parchment.
  2. Preheat oven to 350° F / 175° C.
  3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30 to 40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
  4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
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Comments (91) Questions (6)


17 days ago Rosemary

I have found that by blitzing the dry ingredients except the oats VERY briefly in the processor improves the texture, as it seems more bread-like, and doesn't crumble apart when sliced. I have also doubled the recipe successfully to achieve a bigger , more regular bread sized loaf that when sliced doesn't get lost in the toaster! Of course, just increase the baking time.
Some other additions caraway seeds, sesame seeds,any other nuts,and pumpkin seeds.


about 1 month ago Sandy Kienzle

I can't say enough good things about this delicious bread. I'm hooked. Just baked my first loaf yesterday and WOW!! its the best, I can't wait to try all the different variations. I liked the idea of slicing it thin and making crackers out of it. Can anyone tell me if there is any nutritional info on this, calories, fat, etc. Thanks.


about 1 month ago Surati

I have made this bread 3 times now. I think it is great and I love it ! But I found it too bland, I added one half of a tsp More of fine grain salt, and one half a Tbs MORE of the maple syrup. I leave the bread batter in the loaf pan overnight, then bake it in the morning. I like the brad much better with these two small changes, it has a less slimy texture and the nuts and seeds blend in better, texture wise. And I LOVE the way it cleans the colon, it is life changing, indeed ( ha ha ) And using a silicon pan is not necessary. My friend is on the blood type diet and can't have sunflower seed ( or sesame or pumpkin ) - she is going to make it with shopped up walnuts as a replacement for the sunflower seeds. I hope it works as well.


18 days ago Katina Temme

When you leave bread batter in the loaf pan overnight, do you put it in the refrigerator?


13 days ago Surati

Katina, No I do not refridgerate it. I just put the batter in the lightly oiled pan, cover it with plastic wrap and let it sit on the kitchen counter overnight, then bake it first thing in the morning. That way the seeds and nuts get sort of soaked, which has added health benefits.


about 1 month ago Ingrid

My husband quipped that this was more along the lines of something one would buy at Wild Birds Unlimited, than bread. I have to agree. I love seedy bread, but this isn't really bread. It is a seed loaf. Which, I suppose is fine, if you like seed loaves.


3 months ago Emily

Has anyone tried adding a leavening agent?


4 months ago Kim

I'd like the nutrition facts - calories, carbs, sugars, etc. Is that available somewhere?


4 months ago Karjana

I have fallen in love with this loaf bread! I added some coconut flour and pumpkin seeds and I am addicted


5 months ago pattydykstra

Has anyone tried doubling this recipe so that the bread pan is fuller, giving better sized slices? I made it once and liked it a lot, but the slices, as another cook observed, were more biscotti like in shape, rather than bread like. I have a second loaf resting right now, which I added currants to and am excited about, but would ideally like to make a deeper loaf. Does anyone have any recommendations on how to adjust temp and timing for a double batch in the same pan?


5 months ago Shéila Yoga Bessette

Instead of oat flakes, I do have soy & spelt flakes... (more iron, less glute!)... do you think the oats can be replaced with these flakes instead?


5 months ago corinna

This is one of the best recipes! I just made the bread today and absolutely love it! Thank you for sharing!


5 months ago Joana

what can I use as a substitute of psyllium ? since we haven't got it here


4 months ago Noelle

Unfortunately I think psyllium is the only non-negotiable ingredient in this fabulous bread. I'm not sure where you live but I can't get it where I live either so I bought a large container while traveling. I had to do the same with the chia seeds. Or maybe someone visiting can bring it from elsewhere?


4 months ago Joana

oh :) good idea
thank you !


4 months ago Sugar23

You can order it online too!


about 1 month ago Pieter

I used oat bran and that seemed to work well


5 months ago Nita

The psyllium helps give structure to the bread. I use it in some of my gluten free baking, especially with yeast, to provide similar of the structure you get from gluten. Substituting ground flax seed wouldn't give the same result.


5 months ago Elaine

I made this for the first time today. The large crumbles are delicious, but it's not even possible to slice it!! What did I do wrong? The only thing I did different was to leave out the psyllium and replace it with ground flax seed. I let it sit over night and baked it today. Followed your recipe to the T. Any ideas for how to avoid this in the future?


5 months ago Olivia

As it says in the header, leaving out the psyllium is non-negotiable--it is crucial to the structure of the bread.


3 months ago Andy

Pack the mix layer-by-layer into the pan. Not compacting the mix, or compacting only after dumping everything into the pan, will result in the bottom half crumbling.


6 months ago Jane Quigly

Made my third loaf. I get a nice crust now by baking at 325 with a convection oven. My problem which I need help with: can someone suggest a flavor to add that would offset the taste of the oil? In my case I am using Red Palm oil which has a rather industrial taste. It's so healthy I don't want to use another oil. I need a flavor to add which would not affect the consistency of the loaf, which is perfect. Any ideas?


5 months ago frenchcaroline

Jane try using cinnamon to add a little flavour. I made my loaf with walnuts, added some raisins and cinnamon and changed the maple syrup to honey. It tasted delicious and my family loved it.


4 months ago Noelle

I flavor mine with turmeric and I just made a loaf with turmeric and cardamon - haven't tasted it yet, though. I gotta say, though, the coconut flavor is part of what I love most about this bread.


6 months ago Julie Utley Shehata

Love it. I used pumpkin seeds and hemp hearts instead of the sunflower & flax, since I had them on hand. It's heavy and simple and nutritious, and it will make a great breakfast. Next time, I'm going to bake it in mini loaf pans for more yummy crunchy sides. :)


7 months ago Julie Love

I made this bread and really liked the taste but not the consistency -- it was a little slimy/rubbery. I cooked for the max recommended time - would this be fixed if I cooked it longer or is that the nature of the ingredients? I tried posting this as a question, but it cut off the beginning of my question. Thanks!


7 months ago Julie Love

My question was already answered :) I'm going to try baking longer and toasting the slices.


9 months ago Honor Hill

I made this loaf and added dried cranberries. It really helped with flavoring a simple tasting bread. The loaf was so small and the bread was a bit heavier than I expected so I decided to thinly slice the loaf into cracker-sized pieces and placed them in the oven at 325 degrees turning occasionally. It took about 45 minutes. They turned out great! I think this is more a cracker recipe than bread.


10 months ago Jenny

Does anyone have ideas for psyllium replacement? I found that it throws off my digestion.


10 months ago Jenny

Sorry, just saw the thread regarding this under "Questions". Please disregard!


10 months ago ReeceAmy

Wow! This loaf is quite a revelation - both in preparation method and taste. I kep thinking is was going to be a disaster as I was making it - I was SO wrong. It's really yummy, especially toasted with a little honey. Thanks!


10 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I've made this twice now in the past two weeks or so. The first loaf was extremely flat, using a standard 9" x 5" loaf pan, resulting in slices that were long rectangles, about the size of biscotti. The second time, I made a taller loaf in the same pan by pushing it all to one end.

Specifically, I let the combined ingredients sit in the loaf pan for about 1/2 hour to hydrate; then I removed them, dried the pan and lined it with parchment, and repacked it about using only half of the loaf pan, piling it to the top of the pan and pressing firmly. (This was a standard 9" x 5".) It was stable enough to stand on its own. I let it dry for about four hours, and then baked at 350 in the middle of the oven for 45 minutes; I removed it and baked open on the rack for another 45 minutes. It worked perfectly. The loaf is nearly twice as tall as the first one I made. (I posted a question to the Food52 editors about this; a few minutes ago I posted a photo to that thread within the Q&A/Hotline area of this site. You can see it if you click through "Questions" linked above the first comment here. Mine is the fourth question.) ;o)


4 months ago Manhattan Tart

AntoniaJames- Thanks for the detailed "Question" submission with photo. Very helpful. Two questions: you say "I removed it and baked open on the rack," which I understand to mean outside of the pan (ergo the bread is holding together adequately to be removed & baked without slumping/falling); is that correct? Also, I was thinking I'd make this and toast it to serve w/ Cambazola on a cheese plate; do the flavors seem conducive to that sort of thing, or is it more of a breakfast-y item? Have you made any substitutions with which you've had success? Many thanks!!


4 months ago Manhattan Tart

...and I thought I'd read all of the pertinent comments. Atlanticgull, you're a genius!