My New Roots' Life-Changing Loaf of Bread

By • June 10, 2014 • 63 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 (63)

Comments (63) Questions (5)

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Stringio

29 days 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!

Stringio

29 days ago Julie Love

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

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3 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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3 months ago Jenny

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

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3 months ago Jenny

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

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3 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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4 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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4 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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4 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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4 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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5 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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5 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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6 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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6 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 :)

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6 months ago deebuchner

First time I've commented on any recipe I've tried but had to say how much I dislike this bread. Can't say what it tasted like as it really had very little taste. Tried it toasted and found no real difference. Will try again adding some other ingredients. Can't for the life of me understand what the peeps praising this recipe are tasting.

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6 months ago Ken Levett

A very big disappointment . Probably one of the worst results from online recipes. Turned out like muesli bars . Expected a "Loaf " .

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6 months ago Luciemom

On the advice of a friend who tweaked the recipe a couple different ways, I added about 1/2 c golden raisins & chopped dried figs that I soaked in the water, added a very ripe banana and swapped some of the oats for quinoa flakes. Toasted the sunflower & pumpkin seeds first. I think otherwise it might have been closer to cardboard than bread!

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6 months ago Kim Pawell

I finally got around to making this bread. "Life-changing" is not an exaggeration. I am more gluten-limited than gluten-free and one of the hardest things to find is great gluten-free bread. This loaf is fabulous and very filling. You will feel like the instructions are crazy when you mix the loaf in the same pan you cook it in and you bake it in the pan for 20 minutes and then another 30-40 outside of the pan, but persevere it is worth it. I made mine with macadamia nuts and it is phenomenal. Thank you!!!

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6 months ago George H

Just a couple of notes.

First it is pretty high in calories, despite all the healthy ingredients.

Second, the recipe may be too ambitious. Whole flax seeds can be digested by the human digestive tract and will simply pass through (unless grounded). Chia seeds are probably a bit better, but without soaking first, some may just pass through without being absorbed.

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6 months ago Yvonne

Why did mine crumble in the oven? Made it exactly as directions only using 2 sm. pans. It sat all night, then put in cake pans...baked but when I put them on rack they began sinking! Oh my! A mess but good to the taste. Now what do I do w/ the crumbles?

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6 months ago MZSmith

Just made this morning. Health on a plate-- delish! This will be my new "long run" reward. Thanks for sharing!

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6 months ago DebbyB

The bread is fantastic! Like many others, it will be a staple in my house from now on! And so easy to make. I let it sit overnight in the refrigerator before baking. It took longer than the recipe said (probably because it was cold). I used raw cashews since I had plenty on hand. Will experiment with other nut combinations and possibly dried fruit as well in the future. Endless possibilities! I also used a pizza peel to do the flipping and transferring to the rack. Not so scary that way!

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6 months ago aarin

I found this really delicious and easy! It is so satisfying and healthy feeling. I don't care for it untoasted and since I have been toasting each slice I don't think it's worth the trouble to toast the seeds before making it. I will be making this frequently. I can see how this wouldn't be for everyone but I am so glad to have found the recipe!