My New Roots' Life-Changing Loaf of Bread

By • June 10, 2014 • 87 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 (87) Questions (6)

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10 days 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.

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11 days 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.

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2 months ago Emily

Has anyone tried adding a leavening agent?

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2 months ago Kim

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

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3 months 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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3 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?

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3 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?

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4 months 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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4 months ago Joana

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

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3 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?

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3 months ago Joana

oh :) good idea
thank you !

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2 months ago Sugar23

You can order it online too!

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5 days ago Pieter

I used oat bran and that seemed to work well

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4 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.

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4 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?

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4 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.

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about 1 month 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.

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4 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?

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4 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.

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3 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.

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5 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. :)

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6 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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6 months ago Julie Love

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

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8 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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8 months ago Jenny

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

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8 months ago Jenny

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

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8 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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9 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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3 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!!

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3 months ago Manhattan Tart

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

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9 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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9 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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10 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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10 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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11 days ago Ingrid

I have to agree - I found it very bland. And I can't even imagine the calorie count!

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10 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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11 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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11 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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11 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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11 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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11 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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11 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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11 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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11 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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11 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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11 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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11 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!

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11 months ago Tamiam88

I love the taste of toasted nuts with just a hint of maple sweetness. I used butter for the fat and pecans cut to sunflower kernel size instead of the seeds (personal preference) and made two small loaves instead of one large. Even with the smaller loaf size I cooked for 55 minutes and still had a touch of gummy inside. This is a keeper of a recipe. Next time I might try using a bit less psyllium and toasting the nuts.

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11 months ago TheAstonishing

Going to give this another shot, my first time I used a too-shallow-and-wide loaf pan, so not much height there (totally my own fault). Also I was out of rolled oats, so I used whole oats. Too crunchy, though it could have worked if I'd soaked them overnight first. Delicious taste, spread with the super-creamy hummus recipe from Yotam Ottolenghi (this link: https://food52.com/recipes...)!

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11 months ago Andrea

I made this the first time as the recipe stated, but will try again with a pinch more salt and some raisins....and one teaspoon of cinnamon.

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11 months ago ATG

I have made this three times. Two of my friends made it and can't stand it, but I like it and love how long it keeps me full. In my experience, it's all about toasting it (a loooonnngggg time), and about putting something great on it (eg hummus, pb&j, or avocado).

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11 months ago Marian

I have been making this recipe at least twice a month for the last year, and its so fantastic. I prefer to add half a cup of sunflower seeds and half a cup of pumpkin seeds, and to replace the hazelnuts with cacoa nibs, and to leave out the maple syrup. It's wonderful!

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11 months ago Susan Parran

24 hours and life goes on as usual. I didn't win the Lotto, and I haven't yet married the man of my dreams (not that I was expecting to get married in 24 hours!). Don't get me wrong: I'm very happy and appreciative that life has gone on as usual; but I did not, I'm sad to say, care much for this "bread." It just isn't what I was expecting--not that I prejudged the outcome--although it kind of sounds that way. I've renamed this nutty-seedy loaf, but will refrain from letting you all know the new name because it's too close to potty humor and probably wouldn't be well-received in here. My mother makes a chock-full-of-bran muffin that I've similarly renamed. For those of you who like this recipe, I'm glad you had a good result. For me, I found myself with leffover ingredients enough to make an apricot and roasted hazelnut tart with a granola crust (yay, oats!).

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11 months ago Monique

Okay, I had tried this bread recipe. I am one who do not leave comments whether it was good or bad. Today, I am breaking my silence. I had made the bread. All I have to say, "Where have you been all my life?" I love the bread. It will compliment my homemade blueberry preserves. Yes, I was skeptical about the recipe. All I can say, "OMGoodness" My bread turned out beautiful as your bread. Now I will give up my Ezekiel bread. THANK YOU VERY MUCH FOR SHARING THE RECIPE.

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11 months ago Shelia Cyphers

I never leave a comment, but I have to tell you what a great recipe.

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11 months ago Judy Gonzales

Oh my Gag! Totally gross. i gagged on the sunflower seeds. Expensive to make and hate tho I am quite curious about using roasted salted sunflower seeds instead of raw and even the maybe half the amount and half slivered almonds. Maybe.

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12 months ago Ingrid Lutzkat-Müller

Easy and delicious.... but follow the oven directions "middle rack"...because once I forgot and put the loaf in the lower rack..... it did not turn OK!!!! (crumbled)!

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12 months ago Scribbles

I can not wait to try this! My local co-op store and bakery makes a loaf similar to this - I'm thinking this will be a winner in our house.

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12 months ago Donna

I think you substitute anything oat-like.

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12 months ago Leslie

I am allergic to oats, could I substitute quinoa flakes for the oats in this bread>

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12 months ago Michelle

On the original post, she says that quinoa flakes should work, but you'll have to adjust the amount of water in the recipe.

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12 months ago Sue Holtz

my daughter has been making this regularly (or something almost the same) for quite sometime, it is very good.

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12 months ago Donna

You could add dried fruit and make a yummy fruit and nut bread.

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12 months ago Karen C

Can I just use Metamucil for the psyllium seed husks?

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12 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

Karen, check the ingredients on the package -- I've heard there's a variety that's 100% psyllium seed husks but I haven't confirmed that. You don't want to be adding the sugars and flavors (and colors) that come in some varieties of Metamucil.

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12 months ago Karen C

Thanks, Kristen...It's hard to get ingredients like this where I live, so lots of times I have to improvise.

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12 months ago leeptuck

So excited to try this I ran out and grabbed the ingredients I was missing. I'm in the sit & wait stage now. Kind of wishing I had added some dried fruit. Can't wait to taste!

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12 months ago Barb168

If anyone is curious about the nutritional breakdownof this yummy bread, check out Holly's comment under Sarah's recipe at http://www.mynewroots.org...

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12 months ago Barb168

I meant to say before, be sure to add the extra 1/2 tsp. salt if using coarse-ground. I forgot the first time and found the bread to be a little bland.

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12 months ago Patricia

Try pumpkin seeds/pepitas and/or pine nuts. Rice bran or quinoa flakes for the oats? Wonder about corn meal....

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12 months ago Burf

Can't wait to try this. The tip-the-whole-thing-over-and-put-it-directly-on-the-rack is scary and exciting.

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12 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

Yes!

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12 months ago joyce

Calories estimate? per slice.?
This recipe makes how many normal slices?
I try and calculate my daily calories, but never know how to judge homemade breads or bakery bought breads. This recipe would be great if I had SOME guess as to calories.

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12 months ago Burf

Try calorieking.com I don't work there and I'm not trying to promote anything, but I like that site for calculating nutritional info. Super fun!

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12 months ago Karen C

Try the calorieking website, and see if you can estimate. All the packages should also have the calorie count.

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12 months ago Michelle

Check the comments on the original post; someone entered the recipe into a nutrition calculator and gives the breakdown.

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12 months ago Susan Parran

Please don't use sunflower seeds as the recipe suggests, but sunflower kernals. Big difference. Most people probably know, but some will buy the seeds (with the soft kernal on the inside) and have to crack a whole lot of seeds to get to the kernal. I'm going to follow Barb168's suggestion and toast the seeds first. I can't wait to make this bread. It looks lovely AND delicious!

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12 months ago wietje

Is there any faster way than cracking the sunflower seeds one by one? And how to crack it anyway without breaking the kernels?

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12 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

wietje, you'll want to buy the kind of sunflower seeds that are already shelled (technically the kernel of the sunflower seed, as Susan mentioned), like this: http://www.amazon.com/Now...

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12 months ago Debbie

Do you have the nutritional info for this recipe?

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12 months ago Michelle

Check the comments on the original post--someone entered it into a nutrition calculator and has the breakdown.

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12 months ago Barb168

I made this after reading about it on Sarah's site. Really delicious! I like it best with the sunflower seeds and nuts lightly toasted first to give more flavor. And it is great toasted as is or served with butter, nut butters, or cheese.

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12 months ago Euro Kat

Wow, this has me salivating!! I am not allowed sunflower seeds or oats, but can have all seeds and nuts (except almond). Since it's cool to swap ingredients, can anyone suggest how to swap out those two ingredients? No grains please! Thank you in advance!! I want this so bad!!!

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12 months ago Michelle

In the comments on the original post, one commenter mentioned she subbed the oats for coconut flour and almonds. It's worth a try! It seems like it would be necessary to add more liquid since coconut flour is so absorbent.

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12 months ago Kim Pawell

I am very excited to try this. We need a great gluten-free bread!

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12 months ago SpaCook

Just purchased a few things for this online, an expensive 1st loaf, but I'm banking on this being a keeper! :-)

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12 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

i cant wait to read your column on this one.