My New Roots' Life-Changing Loaf of Bread

By • June 10, 2014 • 79 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!
Jump to Comments (79)

Comments (79) Questions (6)

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1 day ago Karjana

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

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14 days 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?

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17 days 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?

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22 days ago corinna

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

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23 days ago Joana

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

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8 days 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?

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4 days ago Joana

oh :) good idea
thank you !

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27 days 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.

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27 days 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?

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27 days ago Olivia

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

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about 1 month 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?

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about 1 month 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.

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8 days 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.

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about 1 month 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. :)

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3 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!

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3 months ago Julie Love

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

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5 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.

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5 months ago Jenny

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

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5 months ago Jenny

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

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6 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!

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6 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)

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2 days 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!!

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2 days ago Manhattan Tart

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

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6 months ago Atlanticgull

I loved this. I've made it at least three times (slightly altering the nuts each time) and have given out the recipe at least twice that. My favorite use so far has been slicing it as thin as possible, with out it crumbling, putting it back in the oven for a few minutes and turn it into a cracker. Add it to a cheese board. Pear and ginger chutney with any soft cheese on top? Died and gone to heaven.

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6 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Atlanticgull, that's a great idea, to bake it. I've had some difficulty toasting in a standard toaster, though that has not prevented me from trying. I've been enjoying this with almond butter and sliced strawberries (or banana, or apple) for breakfast. Yesterday I had a slice, toasted, with mashed avocado, Maldon salt and freshly ground pepper -- my new favorite lunch. Thanks for the tip! ;o)

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7 months ago Nita

I made this bread for the first time yesterday. I think it's great! I toasted a small slice, spread it with my pear preserves and had it with coffee this morning. I know tastes differ but maybe some who do not have to be gluten free may not understand what a big deal this is. I have Celiac disease and have been completely gluten free for almost two and a half years. Finding good gluten free bread is almost impossible unless you make it. It is possible to make a good loaf but to mimic wheat breads there is usually little fiber. This is more like some of the hearty, rustic whole-wheat breads I've had in years past. I will definitely be making it again and will experiment with adding dried fruits and other nut and seed combinations.

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7 months ago cookinalong

I really wanted to like this. I have been missing bread so much lately. Don't know why. I've been gluten free 3 years now and thought the bread cravings were gone for good. But sadly, this does not satisfy the bread craving. It reminds me of the "health breads" of 1970's vintage. I could almost smell the patchouli. In addition to being unpleasantly heavy & dense, it's extremely bland and very high in calories. If I'm going to splurge on the calories, give me ice cream! None of the ingredients by themselves are unpalatable, but this just doesn't come together. Glad others have found their new love, but I'll keep looking.

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7 months ago CarlaK

Just love this bread! Did fid it easier to mix all in a bowl and then dump into parchment-lined loaf pan. I am enjoying a slce now every morning toasted with a little butter and feeling very virtuous.

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8 months ago nycnomad

I want to start by thanking you for sharing this recipe. I have already eaten up the first loaf which I made last week. I don't tolerate oats well so I swapped them out for millet and though the flavor is very neutral, it made my day, especially with honey! I am now on a second loaf which I have made with millet and walnuts and instead of the maple syrup I added a few figs which I soaked in the water and then blended so that the flavor would saturate the bread. It just came out of the oven and I am thrilled with it. No this bread isn't going to make anyone forget about croissants, but for those of us who struggle to find an alternative to "regular" breads, and lets face it, most pale bread tastes like sawdust (I can't eat them anyway because I'm allergic to egg yolks), this is a great find. Thank you again for introducing me to this recipe. PS it is also lovely crumbled over yogurt and fresh fruit ;)

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8 months ago katrinaballerina

SO in love with this. Instead of 1 1/2 cups of oats I used 1 cup oats + 1/2 cup almond meal - it makes the bread more 'bread-y' and a little sweeter too. Cannot wait to try with a little coconut flour too :)