Every week -- often with your help -- Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius.
Today: The whole-grain, gluten-free, no-knead, no-mess, life-changing loaf of bread.
You might not think you have the time or baking skills to make whole-grain, nutty, seedy bread at home -- the sort you can feel propelling you through your day, a dense, rugged loaf like you'd expect to find in a bakery somewhere in Scandinavia where everyone is beautiful.
Shop the Story
But you do! With this loaf, there's no kneading, or proofing, or tending to a starter, and no special equipment required. You can mix it together faster than most quick breads, and it has a whole lot more substance than a muffin or scone.
More: 8 Quick Breads & Muffins to Share or Freeze
All you have to do is measure out a handful of wholesome ingredients and stir -- which you'll do directly in the loaf pan. (Why have we never tried this before?) The mixture then sits in the pan for 2 hours, give or take, and swells into a loaf-like shape, ready for baking.
No wonder this recipe was such a smash after Sarah Britton published it on her blog My New Roots under the name "The Life-Changing Loaf of Bread" -- the loaf went viral because it's healthy and gluten-free and dead easy. We love it mostly because it makes excellent toast.
How does stirring and abandoning get you something that makes such stand-up bread, without gluten? You can thank psyllium seed husks: an ingredient you probably don't know well, that's sitting near the vitamins in your local natural foods store (and if not, there's always the internet).
"Psyllium seed husks are one of nature’s most absorbent fibers, able to suck up over ten times their weight in water," Britton says. Mix a small amount with water, and it gets sticky enough to help loose ingredients cling without crumbling.
Gluten avoiders love psyllium seed husks because they're a friendlier, more natural alternative to baking with binders like xantham and guar gums; the rest of us like it because it does its job well and we don't notice.
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.
What you get is a nubbly brick, seasoned with tiny amounts of maple and salt and coconut oil, but mostly thick with the jumbled textures of nuts and seeds, softened just enough to be sliceable, and crunchy and browned at the edges (and even more so when you turn it into toast!).
Put avocado on top, or sliced tomatoes with lots of pepper, or almond butter or jam or creamed honey. Every way you serve it, the loaf will make you feel strong and smart. Try to get a muffin to do that.
My New Roots' Life-Changing Loaf of Bread
Adapted slightly from Sarah Britton of My New Roots
Makes 1 loaf
1 cup (135 grams) sunflower seeds
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 tablepsoons 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
3 tablespoons melted coconut oil or ghee
1 1/2 cups (350 milliliters) water
See the full recipe (and save and print it) here.
Got a genius recipe to share -- from a classic cookbook, an online source, or anywhere, really? Please send it my way (and tell me what's so smart about it) at [email protected]. Thanks to Ali Slagle for this one!
Photos by Mark Weinberg
Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.
Listen Now
Written by: Kristen Miglore
Popular on Food52
99 Comments
irfanshah
May 31, 2023
Boost your digestive health with whole psyllium husks. Packed with fiber and natural goodness, these husks are an excellent source of dietary fiber that supports regular bowel movements and aids in overall digestion.
whole psyllium husks
whole psyllium husks
Steven W.
February 14, 2018
I am just guessing this is not recommended for anyone who may be prone to diverticulitis?
Jules
February 3, 2015
I have made this loaf often and I find it delicious. You can also roll the mix flat on a baking sheet and make crackers rather than a loaf, flavouring it with some fresh herbs, also delicious.
Joyce P.
January 23, 2015
I was so excited to make this loaf and so disappointed.. I did all as directed and it turned out perfectly; the trouble was the taste and oiliness of the linseed (flaxseed) which I totally hated.. I do however have the happiest birds in the neighbourhood as they are getting to eat it. I will certainly be making again with a substitution and more added fruit and will update on completion..
PJ P.
January 8, 2015
Delicious but a bit crumbly. Needs a bit of a binder. I'm going to mix the water with the chia and flax next time first to get them to gel. I'd rather add an egg than dates, though if I did I'd use date paste or put dates in the water, microwave to soften and then process it for more even distribution in the bread. Very interesting recipe, great toasted with honey.
Beehive A.
December 30, 2014
Kayla, I have used quinoa flakes when I ran out of oats.... Not all quinoa, maybe 1/2 quinoa, 1/2 oats. It turned out fine. Not sure if the flavor will be the same, but if you have access to the quinoa flakes, they might work for you.
For those that had crumbling issues, I only use POWDERED psyllium husk and flax seed. I think they hydrate more fully and lend the "glue" to the mix. I would also not recommend skimping on salt and maple syrup. Use the full recipe amount.
For those that had crumbling issues, I only use POWDERED psyllium husk and flax seed. I think they hydrate more fully and lend the "glue" to the mix. I would also not recommend skimping on salt and maple syrup. Use the full recipe amount.
Kayla N.
December 30, 2014
Any recommendations for a substitution for the oats? I would really love to make this!!
Auntie L.
October 24, 2014
I've made this several times and love it. This version of the recipe is easier to follow than the original. I don't like maple syrup and leave it out and is always fine. I have substituted honey with success also.
Elena
October 1, 2014
This bread is the best and most delicious I"ve tasted. Plus, can it get any healthier? I've been baking this bread for about a little less than a year, and I love, love, love it! I never had problems with the recipe, just follow the steps. I have it for breakfast every day. It tastes great with anything!!!
taxidog
September 10, 2014
I wonder if the crumbling issues could be remedied by a very brief spin in a processor for some of the chunkier ingredients. It is an expensive recipe to play around with much. I have been holding off hoping to learn a few things from the early adopters. And I have, as always. I like the almond meal idea. I am curious if it worked for Antonia.
Jan M.
August 27, 2014
This recipe came together and baked perfectly, I'm not sure what could have gone so wrong for you. I love this bread so much and have recommended it to so many of my clients. Try again! It is great toasted.
sevey
August 26, 2014
Well, after spending probably $30.00 getting all the ingredients (expensive loaf of bread!), I am sad to say I'm so disappointed. I followed this recipe - left it sitting for 8 hours after combining the ingredients, had problems flipping it out, it wasn't in any kind of stay together shape, so I kept baking it in the pan. It never solidified into any kind of something I could slice. It's more like chunks of granola.
It needs something taste-wise - more salt or more maple syrup? - it tasted like cardboard pieces.
I clearly did something wrong - mine didn't look like the photo at all.
I wanted to love this but I don't even like it. However, since I have all these ingredients still, I guess I'll try it again except modified. Or keep eating fruit and yogurt with tons of chia/flaxseed/almond/sunflower seed/psyllium powder sprinkles....
It needs something taste-wise - more salt or more maple syrup? - it tasted like cardboard pieces.
I clearly did something wrong - mine didn't look like the photo at all.
I wanted to love this but I don't even like it. However, since I have all these ingredients still, I guess I'll try it again except modified. Or keep eating fruit and yogurt with tons of chia/flaxseed/almond/sunflower seed/psyllium powder sprinkles....
Garlic, Z.
August 22, 2014
Genius indeed. I can't wait to try it! I see grab and go breakfasts for back to school.
Frances B.
July 9, 2014
It sounds good and healthy so i love the recipe and i will try it so when i do i will post a picture of it and i will definitely post a comment about it !! Thank you for sharing this healthy recipe !!
Andrea
June 25, 2014
I was hopeful and not disappointed. I'm a fan. I'll probably change some of the ingredients up a bit next time vis a vis nuts/seeds and the comments and suggestions here have been great. I especially liked the idea of mixing up a few batches of the the dry ingredients in advance and storing them in baggies.
One question, and maybe it was just because it was my first time making it, but I had a hard time easily flipping the whole thing over on to the oven rack (it came out just fine - it was the mechanics of it that were hard), and then getting the loaf out while hot. Any suggestions there?
One question, and maybe it was just because it was my first time making it, but I had a hard time easily flipping the whole thing over on to the oven rack (it came out just fine - it was the mechanics of it that were hard), and then getting the loaf out while hot. Any suggestions there?
CFrance
June 22, 2014
mainesoul, how many dates total will yoube adding next time?
mainesoul
June 22, 2014
This may sound like I am exaggerating but I am not. I love dates. When I make date nut bread, I add at least 30 percent more dates. This recipe needs a lot of dates for me. I will add 2 cups chopped dates to my next loaf. It will be fantastic.
mainesoul
June 22, 2014
I followed the recipe but added lots of chopped dates. I let is sit overnight. It is very good. I find myself looking for the dates. Next time I will double the dates so that I will be sure to have a date in each bite.
lalf
June 22, 2014
Nice idea... I think I will try a loaf with chopped figs, one of my faves in baking.
lalf
June 19, 2014
Wow… just wow. This really is life changing, and delicious. I know I will be making this amazing loaf regularly. Beautiful rich, nutty flavor that I’m itching to pair with Montrachet and fresh snipped chives, or a good ripe brie, or my own almond butter with sliced green apple. Ooo, I can’t wait! But this first time, we sliced it 1/4 inch thick, froze half, and are having a hard time keeping our hands off the remaining half. I did make a couple of changes, only because I love variety: For the one cup of sunflower seeds, I used 1/2 cup sunflower seeds and 1/2 cup pumpkin seeds. For the amount of hazelnuts, I used half hazelnuts and half almonds. I toasted all of the seeds and nuts (seeds separate from nuts) before baking. I used all of the gram measurements where shown. I may add a bit more salt next time. Frankly, I don’t see how this could last very long in any household, so I’m sure I’ll be making it again quite soon!
Jan M.
June 16, 2014
I toasted my soaked almonds. I made the recipe as you wrote it. It sat on the counter for 2 hours, then baked and it was GREAT. I love the flavor the coconut oil gave the loaf. It toasted beautifully for what ever toppings I have chosen to put on it. Thank you for another great recipe
Taunya
June 15, 2014
I just tried this recipe today, with a couple of small differences that seem to have made a big difference. It came out moist and dense and very flavorful. Notes, I did bake it on the upper middle rack so that may have helped. I also used the ground almond pulp left over from making almond milk instead of whole almonds. I also added a handful of chopped dates to soak with everything else. Fwiw it was slightly sweet and chewy and really delicious. Gonna make it this way for now because it came out so nicely. (wish I could post a photo)
Eve L.
June 13, 2014
More door stop than bread...we tried to like it but it was just too dense and boring. Like my middle school algebra teacher but not as mean.
TrevorC
June 13, 2014
I respect the GF community's effort to find something good to spread peanut butter on, but this shouldn't be called "bread." Bread has a range of flavors and textures, but this falls well outside that. It's as much a bread as a tofu wiener is a "sausage." The meaning of words matter. Let's not be frivolous.
But "loaf"? By all means.
But "loaf"? By all means.
CFrance
June 13, 2014
You are right. This is not bread; it's a nut loaf. Bread is something you could make a sandwich out of.
Taunya
June 15, 2014
Actually, according to Merrium-Webster it is since oatmeal counts as a "meal" :" a usually baked and leavened food made of a mixture whose basic constituent is usually flour or meal" The leavening being psyllium in this case.
CFrance
June 15, 2014
I disagree with you. Lots of food items have leavening and are not called bread. Actually, Miriam Webster defines bread as food made from flour, water, salt, and something to make it rise (leavening). Psyllium is a binding agent, not a leavening.
Taunya
June 13, 2014
I'm going to try this, but add some chopped dates to it as well for energy. I'll let you know how it works out. :)
AntoniaJames
June 13, 2014
Is it possible for this to soak too long? I've heard that traditionally, it was allowed to sit for a few days (to really ferment, thus developing tremendous flavor). ;o)
mainecook61
June 13, 2014
I baked it. I tasted it. Hmmm. I tried it as toast. I tried it as toast with jam and butter. I contemplated the three-quarters of a "loaf" that was left. I stepped outside and called the hens. Cluck cluck! They loved it.
Kate S.
June 16, 2014
You and me both, mainecook61. Three times, three loaves in compost and all those ingredients wasted. I was not impressed.
Kate S.
June 13, 2014
I think I may be the only person who tried this bread, multiple times in fact, and never liked it. I wanted to love it, as I love all the nuts and seed used in it, but the combination never tasted quite right. I found it bland and flavorless, and when toasted, simply crumbled and fell apart. I made it exactly as the recipe states first, then tried some variations for a second and third time. Each time the majority of the loaf went in the compost bin. Not everyone found this bread to be 'life changing'.
Ingrid L.
June 13, 2014
Hi Kate, let me tell you what happened to me: I put the loaf in the lower rack .... and I got it crumbled! I leave it 24 hours resting... like Sarah Britton's - my new roots recipe says....but 2 hours is also OK. The last 4 loafs I used the middle rack and I got perfect breads!
AntoniaJames
June 13, 2014
Calling it "life-changing" is one way to get people's attention, or it least it was, until it caught on as a trendy new term in this great echo chamber of the food blog world, so now, you see it everywhere. It's kind of like "Genius", which has become so over-used (and incorrectly used) as to have become practically meaningless. ;o)
AntoniaJames
June 13, 2014
Ingrid, your advice is helpful. I'll keep it in mind when I make a loaf this weekend. ;o)
Kate S.
June 16, 2014
Thanks for the feedback, Ingrid. I always bake in the middle of the oven, especially breads and anything that I want browned evenly. The mixture rested for more than 24 hours the first time, too. I always follow a recipe to a 'T' the first go-round, so I knew it wasn't me, nor the method. It was the flavor of it; I found it so bland and flavorless. So I tried toasting all the nuts and seeds to help enhance the flavor and it didn't help. I swapped out multiple ingredients and that didn't help create more flavor. So I gave up. Not everyone, like I said, found it to be life-changing.
frances85221
June 13, 2014
Last month David Lebovitz posted a similar recipe on his blog: http://www.davidlebovitz.com/2014/05/josey-bakers-gluten-free-recipe-adventure-bread/
I noticed there's no salt in this recipe and I find he struck a perfect balance as far as sweet and salt is concerned.
I noticed there's no salt in this recipe and I find he struck a perfect balance as far as sweet and salt is concerned.
Kristen M.
June 13, 2014
frances, thanks for your note -- this recipe actually does include 1 teaspoon of fine salt. It was listed on the actual recipe page, but went missing on this page (I just updated the article page too).
I_Fortuna
June 12, 2014
I think I would sprout many of these ingedients if only to lessen the phytic acid content. I also would use almond meal (flour) or coconut flour to add some lightness to the loaf. It seems too dense and chewy as it is although I am sure many people would like it. It is perfect for us diabetics, so thanks for the recipe that I just may tweak a little. : )
CFrance
June 12, 2014
I thought that in order to get the nutritional benefit of flax seed, it has to be ground.
Andreas D.
June 12, 2014
That's correct. Unprocessed flag will just pass through your system. I also wish people would stop associating gluten free with health. Unless you're a celiac, eating gluten free has zero health benefits.
CFrance
June 12, 2014
Don't blame me, I never said that!
There are many who would disagree with you, however, about the benefits of eliminating wheat from the diet, whether you're a celiac or not. Much has been written about it. Your comment seems off-the-cuff. Back it up?
There are many who would disagree with you, however, about the benefits of eliminating wheat from the diet, whether you're a celiac or not. Much has been written about it. Your comment seems off-the-cuff. Back it up?
Andreas D.
June 12, 2014
Sorry, I didn't mean to say that you were equating gluten free with health - I was referring to the article. I should have made that clearer, apologies.
As far as the gluten/health relationship is concerned, almost all dieticians I have spoken to who aren't trying make a living from sensationalist book sales have categorically stated that there is absolutely no connection between gluten and health.
As far as the gluten/health relationship is concerned, almost all dieticians I have spoken to who aren't trying make a living from sensationalist book sales have categorically stated that there is absolutely no connection between gluten and health.
I_Fortuna
June 12, 2014
Just wanted to mention that 1 in about 100 people are affected worldwide regarding gluten sensitivity or celiac autoimmune disease. About 2.5 million people in America are undiagnosed. Even the smallest amount of gluten can be dangerous and trigger an immune defense in the small intestine destroying the villi and the body's ability to absorb nutrition. Celiac disease can lead to many health problems like osteoporosis, Type 1 diabetes, Multiple Sclerosis, intestinal cancers and other disease. These days doctors can screen patients to see if they have celiac disease which can surface at any time in life.
http://celiac.org/celiac-disease/what-is-celiac-disease/
http://www.mayoclinic.org/diseases-conditions/celiac-disease/basics/definition/con-20030410
http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/
You may have noticed that my sources are not looking to sell books or looking for sensationalism.
I would be interested in knowing how many dieticians you spoke to and how up to date their knowledge is. How many is "all". Not even all doctors keep up with new or even established medical science.
http://celiac.org/celiac-disease/what-is-celiac-disease/
http://www.mayoclinic.org/diseases-conditions/celiac-disease/basics/definition/con-20030410
http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/
You may have noticed that my sources are not looking to sell books or looking for sensationalism.
I would be interested in knowing how many dieticians you spoke to and how up to date their knowledge is. How many is "all". Not even all doctors keep up with new or even established medical science.
Andreas D.
June 12, 2014
I would love to know how these numbers were collated - if 2.5 million people are undiagnosed, then where does that number come from?
But be that as it may, of course celiacs need to avoid gluten - that's nothing new. What I am questioning is the automatic assumption that gluten free products, or a gluten free diet, has automatic health benefits for people not suffering from gluten sensitivity.
An excellent research review article in the September issue of the Journal of the Academy of Nutrition and Dietetics tackles this topic: Gluten-Free Diet: Imprudent Dietary Advice for the General Population?
Written by Glenn Gaesser and Siddhartha Angadi, the article looks at the data and makes the following conclusions:
While a gluten-free diet is important for individuals with celiac and gluten sensitivity, there’s no evidence to support that gluten-free diets are beneficial the general population.
Some studies suggest gluten-free diets may actually make be linked to an increase in BMI
Research shows that gluten-free diets can be inadequate in essential nutrients (linked to deficiencies in B vitamins, iron and folate)
Gluten-free baked goods are often high in fat and calories
But be that as it may, of course celiacs need to avoid gluten - that's nothing new. What I am questioning is the automatic assumption that gluten free products, or a gluten free diet, has automatic health benefits for people not suffering from gluten sensitivity.
An excellent research review article in the September issue of the Journal of the Academy of Nutrition and Dietetics tackles this topic: Gluten-Free Diet: Imprudent Dietary Advice for the General Population?
Written by Glenn Gaesser and Siddhartha Angadi, the article looks at the data and makes the following conclusions:
While a gluten-free diet is important for individuals with celiac and gluten sensitivity, there’s no evidence to support that gluten-free diets are beneficial the general population.
Some studies suggest gluten-free diets may actually make be linked to an increase in BMI
Research shows that gluten-free diets can be inadequate in essential nutrients (linked to deficiencies in B vitamins, iron and folate)
Gluten-free baked goods are often high in fat and calories
liz
June 12, 2014
The modified version that i just made came out great! Modification: some salt (~ ?1/4 tsp?) and 2++ TBS maple syrup- still not salty or sweet. This is European style dense bread- it holds together like a dense European seedy nut bread. Before making it, i wondered how crunch it would be- the 2+ hour pre-bake sitting means that the nuts and seeds were soft (in a good, non-mushy way).
Katie @.
June 12, 2014
This bread is awesome!! I've made it several times and it's incredibly easy too.
scott
June 12, 2014
The recipe calls for whole flax seed, I guess soaking and baking makes the flaxseed crunchy, never cooked with whole flax seed before?
Kristen M.
June 13, 2014
The soak softens them, but they still add to the nubbly texture of the bread (which does get crunchy at the edges!).
Christine M.
June 11, 2014
And also, yes it may be hard on your digestive system.................if you eat a whole loaf???? Come on people, think out of the box please?
Christine M.
June 11, 2014
People! Really? It is what it is? Either you like this sort of thing or you dont? Its healthy, yes you can sub other stuff, especially nuts, use your brain, and your brain will work better after eating this I assure you!!! Think about it? It is way to add a party to your mouth instead of chewing on a handful of nuts, and no it is not like wonder bread????? Wh said it would be? And why did u think it would? lol sorry, but love this recipe and thanks for posting!!!!
conduke23
June 11, 2014
As pretty as that looks, that's going ti wreak havoge on the digestive system. No thanks.
CarlaCooks
June 12, 2014
The bread here in Denmark (even the gluten-based one) are filled with nuts and seeds, and we manage to get off the toilet long enough to get stuff done :) Psyllium seed husks are great for the system so long as you drink enough water.
Katie @.
June 12, 2014
If you're used to eating proper amounts of fibre on an everyday basis and don't eat more than a couple slices a day, I should think you would be okay! :) It's really good, you should try it! :)
I_Fortuna
June 12, 2014
If there is havoc in the digestive system then the digestive track needs healing and things that help that I have tried are fermented foods like yogurt, kefir, or lacto-fermented veggies. If those aren't up your alley, try cucumbers and cabbage. These two veggies help create flora in the intestinal tract. The more fiber I eat the less havoc there is.
elise M.
June 11, 2014
Anyone want to weigh in on whether ground flax seeds mixed with water to bind instead of psyllium? I try, but I'm not a purist.
Carcajou
June 11, 2014
I regularly use ground up flax seeds as an addition to my flour when making bread. I haven't noticed that they create any more 'bind' than when the dough doesn't have any in. Using whole flax seeds is probably going to get you almost precisely nothing except a little colour and texture.
Marian B.
June 11, 2014
I've used ground flax as a binder before, but always in place of eggs in vegan baking -- I don't have the exact science to back it up, but unfortunately, I'm pretty sure they wont hold everything together here. Buying the psyllium husks is worth it, though -- this bread really lives up to its name.
LysiaLoves
June 16, 2014
In this particular case, since there is nothing else in the recipe that holds itself together, I think you'll really need the psyllium. In traditional GF quickbread recipes, you're using a very small amount of psyllium (instead of xanthan gum) to add that extra bit of hold lacking from the flours and starches you're using that don't quite hold themselves together all the way. So in those recipes you could get away with subbing with flax meal (a larger quantity tho) but it probably won't hold together *quite* as well. This is just from my personal experience (many, many, many batches of GF quickbreads & muffins ;)). In this recipe though, they're using a very large amount of psyllium (4 Tbsp vs ~1 tsp in a standard recipe using whole grain flours & starch) because otherwise you'd have a pile of granola! So while I am generally not a purist, and love creating my own recipes and subs, in this case I'd stick with the original rec of the psyllium.
Note, I have not made this bread so can't speak to it's tastiness ;)
Note, I have not made this bread so can't speak to it's tastiness ;)
Carcajou
June 11, 2014
How are Psyllium seed husks more 'natural' than xanthaN and guar gums? They are both completely 'natural'. Xanthan gum is a largely indigestible polysaccharide from bacteria and guar gum is from guar beans. How's that not 'natural'?
Psyllium's use here is to produce mucilage (sticky stuff) to help bind the ingredients together.
I'm not knocking the use of Psyllium or the recipe. It sounds great and I'm definitely going to have a go at making that. I'd just prefer that the woo-woo stuff was left out.
Psyllium's use here is to produce mucilage (sticky stuff) to help bind the ingredients together.
I'm not knocking the use of Psyllium or the recipe. It sounds great and I'm definitely going to have a go at making that. I'd just prefer that the woo-woo stuff was left out.
I_Fortuna
June 12, 2014
Okra provides lots of mucilage. Just stick one in water that has part of the wall cut out and overnight mucilage, lots of it, is created. This might work well instead of psyllium for those who don't want to use guar gum or xanthan gum. I think any of these would be great personally.
Kelly A.
June 11, 2014
psyllium seed husks have gluten. Not much but they have gluten. I wanted to get more fiber and looked into this and it says there is gluten.
LysiaLoves
June 16, 2014
Huh? That's really strange because it is fast becoming a favorite binder in the GF community. I first learned about using it in baking from Gluten-Free Girl & Chef, a blog VERY conscious of gluten. Maybe get a second opinion/facts?
Vitor H.
June 11, 2014
Interesting idea, but let's just face it: it isn't bread. Maybe a giant cereal bar. Nothing wrong with that, but "loaf bread" can be a bit misleading, no?
And little careful about oats: FAO/FDA consider it as gluten cereal because the cross-contamination in the factory. It doesn't have a large concentration of gluten (almost 0%), but has another protein (avenin) which could trigger the sensitivity response in celiacs or gluten-sensitives.
And little careful about oats: FAO/FDA consider it as gluten cereal because the cross-contamination in the factory. It doesn't have a large concentration of gluten (almost 0%), but has another protein (avenin) which could trigger the sensitivity response in celiacs or gluten-sensitives.
CarlaCooks
June 12, 2014
This is definitely a bread loaf! The bread we have in Denmark is very similar to this, filled with lots of nuts and seeds. We use it every day to make smørrebrød (open faced sandwiches). Just two thin slices will fill you up for lunch.
LysiaLoves
June 16, 2014
You could also use quinoa flakes instead. I also find them much easier to digest than oats. They'd also give the bread a softer texture. Haven't tried it yet though!
Beehive A.
June 11, 2014
I LOVE this "bread"!!!
To save time, I usually make up 4-5 dry mixes and then just add the wet ingredients when I need to make a loaf. I use one gallon ziplock bags, which I use over and over again and measure all my dry ingredients. Zip it closed and give a good shake to mix. I vary my nuts and seeds but try to keep the overall proportions the same. When it is time to make a loaf, I measure my wet ingredients into an 8-cup measuring cup then add the contents of a bag of dry ingredients, mix, and pour. I find it easier to mix outside the baking pan to ensure that it is all moistened and mixed.
To save time, I usually make up 4-5 dry mixes and then just add the wet ingredients when I need to make a loaf. I use one gallon ziplock bags, which I use over and over again and measure all my dry ingredients. Zip it closed and give a good shake to mix. I vary my nuts and seeds but try to keep the overall proportions the same. When it is time to make a loaf, I measure my wet ingredients into an 8-cup measuring cup then add the contents of a bag of dry ingredients, mix, and pour. I find it easier to mix outside the baking pan to ensure that it is all moistened and mixed.
susancbagley
June 11, 2014
Oh no, you misunderstand Michelle. I in fact love dense, highly textured foods. They are my favorite. I tried this a couple of ways and was sooooooo excited for it. I had a sad face afterwards and could not figure it out so I redid it 2x's. So glad you enjoy it. I make a nut n seed bar that has all of the ingredients and then some and that works for me. Just giving the other side of the story.
HalfPint
June 11, 2014
@susancbagley, try Josey's recipe, http://www.davidlebovitz.com/2014/05/josey-bakers-gluten-free-recipe-adventure-bread/
His recipe does include salt and more maple syrup. I think you will like his version because, though he uses more sweetener and a little salt, it is not sweet tasting at all, but those 2 additions really bring out the flavor of all the other ingredients.
His recipe does include salt and more maple syrup. I think you will like his version because, though he uses more sweetener and a little salt, it is not sweet tasting at all, but those 2 additions really bring out the flavor of all the other ingredients.
michelle
June 11, 2014
This bread is awesome! If you expect it to be fluffy wonder bread then you haven't read the ingredients! Love, love it! Sliced and toasted....lovely!
susancbagley
June 11, 2014
I made this bread. A couple of times and let me tell you I am very tolerant of all sorts of crazy food combos and this bread is AWFUL!!! Sorry everyone who likes it but I found it unpalatable from a taste and consistency perspective. I however use most of the ingredients in this bread and make amazing nut n seed bars that even my children enjoy.
marcellatp
June 12, 2014
Hey Susan, I'm with you. I made this and it just wasn't for me even though I normally love all things extra seedy and nutty. Even toasted it just had a texture (gummy almost) that I could not abide. Almond butter couldn't save it for me :-) Not every recipe will please everyone and that's ok.
AntoniaJames
June 11, 2014
I'm so glad you posted this. I've been thinking lately about this very type of bread, as I seem to have a copious supply of seeds and nuts on hand for Genius N. Davis granola, and I was remembering how I consumed as much of a bread like this as I could when traveling through Scandinavia as a young student. Just this weekend, I'd made a note to ask the Hotline for recommendations for recipe! I look forward to starting a loaf of this within the next few days. ;o)
susie
June 11, 2014
Is there an alternative for the psyllium husks? OR....can I leave them out and add less water? Thanks for any help
Anita
June 11, 2014
Hi Susie! My first thought is that you cannot leave out the psyllium because of its unique liquid absorption ability. Fortunately, I've always been able to find it at places like Whole Foods or even online, both at excellent prices. However, maybe if you up the chia seed quantity that would maybe work. I'm not sure though. Sorry that I cannot give you a definite answer.
LysiaLoves
June 16, 2014
I also commented on this above. In this recipe, the psyllium is the only thing holding everything together. The chia that's already in it will help some, but not nearly enough. Without the psyllium you'll end up with granola :( My local health food store has psyllium husk and powder in bulk and you can find it the digestive aid section of regular grocery stores and pharmacies. Just make sure to check that the ONLY ingredient is psyllium!
june C.
June 11, 2014
Kristen ~ i am making this today to go with my whipped blackberry coconut sugar and cinamon butter yum!
All winter i make an extremely healhy veggie soup with legumes for my lunch which provides up to 10 of my veggies for the day plus the beans i use tomatoes and chicken broth for the liquid? i can feel it give me energy! But its summer and i dont want soup? do you have a salad recipe or any ideas that has my nutrition for the day so dinner and breakfast can be simple?
All winter i make an extremely healhy veggie soup with legumes for my lunch which provides up to 10 of my veggies for the day plus the beans i use tomatoes and chicken broth for the liquid? i can feel it give me energy! But its summer and i dont want soup? do you have a salad recipe or any ideas that has my nutrition for the day so dinner and breakfast can be simple?
LysiaLoves
June 16, 2014
Whipped blackberry coconut sugar cinnamon butter?!?! holy moly, recipe PLEASE!!
PS there are tons of meal salads. I just made one with butter lettuce, chicken, apples, green bells, avocados & Dubliner cheese, with a little basil and a balsamic vinaigrette. I also love Greek-style salad with kalamatas, whole-milk (sheep's) feta, green bells, cucumbers, tomatoes, chicken and sometimes organic nitrate/nitrite-free salami with a simple vinaigrette & a little lemon. There are tons of options! I like having some sort of carb thing so I'll usually have a slice of GF toast or a homemade GF corn muffin or some Glutino multigrain crackers with it.
PS there are tons of meal salads. I just made one with butter lettuce, chicken, apples, green bells, avocados & Dubliner cheese, with a little basil and a balsamic vinaigrette. I also love Greek-style salad with kalamatas, whole-milk (sheep's) feta, green bells, cucumbers, tomatoes, chicken and sometimes organic nitrate/nitrite-free salami with a simple vinaigrette & a little lemon. There are tons of options! I like having some sort of carb thing so I'll usually have a slice of GF toast or a homemade GF corn muffin or some Glutino multigrain crackers with it.
rusti C.
June 18, 2014
I'm with LysiaLoves..... Whipped blackberry, coconut, sugar and cinnamon butter! My taste buds are doing back flips! Yes! Yes! PLEASE!
As for commenting on the bread (or not bread), I love crunchy nutty seedy stuff so I'm hoping that I'm going to love it. It's sitting on the counter as I write, so I'll likely have an opinion tomorrow. Re psyllium and intestinal track havoc... another Yes Please! It looks like a far more pleasant solution than Metamucil. :~D
As for commenting on the bread (or not bread), I love crunchy nutty seedy stuff so I'm hoping that I'm going to love it. It's sitting on the counter as I write, so I'll likely have an opinion tomorrow. Re psyllium and intestinal track havoc... another Yes Please! It looks like a far more pleasant solution than Metamucil. :~D
Anita
June 11, 2014
This bread is delicious! I have made Sarah's recipe many many times and it is always fantastic! It's practically a meal when eaten plain. Enjoy! Just be sure to floss your teeth after you eat it ;)
Auntie L.
June 11, 2014
I find it less messy to mix the ingredients in a large bowl, then put into the pan...And I don't like maple syrup so use honey instead, or no sweetener - is still fine!
Monica B.
June 11, 2014
Really looking forward to making this. It not only looks like it would taste soooooooo delicious, but it's BEAUTIFUL ?
Aminah H.
June 11, 2014
Can there be alternative to sunflower seeds?
rusti C.
June 18, 2014
I used pumpkin seeds. I just made it tonight and I can tell you how it come out tomorrow.
rusti C.
June 19, 2014
Hi Aminah,
I finally got to taste the bread this afternoon. The pumpkin seeds worked fine. The loaf was delicious. I can't wait until tomorrow to try it with a cream cheese and a dab of blackberry jelly. Mmmmmmmm
I finally got to taste the bread this afternoon. The pumpkin seeds worked fine. The loaf was delicious. I can't wait until tomorrow to try it with a cream cheese and a dab of blackberry jelly. Mmmmmmmm
HalfPint
June 11, 2014
Josey Baker's bread book has a similar recipe (I believe he adapted Sara's recipe) and it is DELICIOUS and incredibly easy to make. The only difficult part might getting all the ingredients together. I rarely find GF baked goods that are great, but this bread is exceptional.
See what other Food52 readers are saying.