My New Roots' Life-Changing Loaf of Bread


Test Kitchen-Approved

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
Prep time: 48 hrs
Cook time: 1 hrs

Ingredients

  • 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
In This Recipe

Directions

  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!

More Great Recipes:
Bread|Maple Syrup|Grains|Serves a Crowd|Make Ahead|Summer|Christmas|Fall|Spring|Winter|Vegetarian|Vegan

Reviews (153) Questions (8)

153 Reviews

Elizabeth October 27, 2018
I have been making this bread for several years. I now use Cassava instead of the oats to be grain free, I use pumpkin seeds instead of sunflower, I omit the sweetener, add 2 to 3 scoops of grass-fed beef gelatin and 2 cups of water. I usually use my homemade ghee from June butter to get the nutrients. I also bake it for 45 minutes after I flip it. I saw below someone added raisins - I will try that for my son. Has anyone tried herbs or grated carrot or zucchini? Always looking to add more veggies! So grateful to mynewroots for this bread!
 
Amy R. October 15, 2018
I made some changes and bread turned out beautifully. I used:<br /><br />olive oil instead of coconut oil<br />food processed most of the oats and nuts so bread would be lighter and less chunky<br />half oj and half water -plus a little extra oj to make bread dough more wet<br />2 T of maple syrup instead of 1<br />Cooked in pan the whole time (1st time was a disaster trying to flip bread)
 
Mary A. October 24, 2018
Hi what exactly is oj? Thanks
 
Amy R. October 24, 2018
sorry - Orange juice.
 
Mary A. October 24, 2018
👌
 
Christiane July 24, 2018
I double the recipe in order to get a full size loaf of bread. Also, instead of 1 cup sunflower seed I add unsweetened coconut for half of it. For the water I used coconut water or part orange juice with the water. For the oats I cut that part in 3 by using a third rolled oats, a third raisins and a third craisins. Loaf turns out every time.
 
Laurie M. March 11, 2018
is there an oil free option ?
 
Matti N. February 3, 2018
I'm now making this almost every other week. It's perfect - almost no mess, infinite substitutions on seeds and nuts (the loaf resting right now is pepita and cashew), and goes with sweet as well as savory. All time fave, though, is toasted with fresh chevre and honey. Bonus, too, that I can feed it to my vegan friends (not with chevre and honey, duh) as well as my fellow celiacs and just people who like good food.
 
jelloooojen June 29, 2018
toasting with chevre and honey sounds absolutely amazing <br />going to make some for some of my friends who are gluten-free and dairy free!! :)
 
Jen September 17, 2018
Thanks for thinking out for us vegans! I wish my friends and family would do that lol!
 
Renee January 7, 2018
This is a wonderful "bread". Perfect in every way. I also slice it and then dry the slices in the dehydrator... Another trick is take away the almonds and replace it with pumpkin seeds. Make two or three balls and then roll each one between two sheet of parchment paper. Then cook or dehydrate. Wonderful crackers.
 
Sandra H. December 29, 2017
This is pretty good! I followed some of the suggestions here, such as adding more salt, oil, and sweetener...also mixed it in a bowl and packed it into the pan as someone mentioned. It sliced well and didn’t crumble at all. This is my first time making it but it seems to me that toasting the slices is a given. It is so dense, I can’t see it ever getting done in the middle without burning the crust. Im glad I tried it and am enjoying it although I don’t think I’ll be making it again anytime soon. It is rather expensive to make...I bought what I could in bulk which probably was a bit cheaper.
 
betty W. December 7, 2017
Does anyone have the nutritional information for this bread?<br /><br /><br />
 
Matti N. January 7, 2018
When I plug it into MyFitnessPal.com, it comes out to about 2800 calories for the entire loaf. Depending on how many slices you cut, you can calculate.
 
Margoes November 2, 2017
I just made this amazing nut bread. I am keto and have not had any “bread” since June.<br />I substituted the oatmeal for 3/4 c super fine almond flour + 3/4 c coconut flour. I used 1tablespoon Swerve in lieu of maple syrup and let it sit over night . I also used the longer baking recommendations of 35 mins in loaf pan and 35 mins on pizza stone and although a little crumbly it is such a treat! Next time I will add more water + bit more coconut oil.<br />My son and I just toasted and slathered it with butter, grainy mustard then broiled with a slice of organic Swiss and uncurled salami! Roll your eyes back GOOD. I’m a happier keto girl for it! Thank you!❤️
 
I was just going to ask for a substitution for the oats! Did you make it again with more water + coconut oil? How did it turn out?
 
Also (sidenote) omg gimme with that grainy mustard and swiss and uncurled salami! :)
 
Margoes June 25, 2018
It turned out great!<br />I’m not a huge coconut flour, I find it to lack taste & texture. I now use almond flour. I increased oil by using olive oil & added more water and it turned out perfectly!<br />I highly recommend a silicon loaf pan.<br />My friend makes this recipe as muffins using her silicone muffin pan and they freeze beautifully.<br />Don’t be afraid to experiment!
 
Margoes June 25, 2018
Side note: that was uncured, not uncurled salami!🤪
 
Catherine October 28, 2017
I tried this and must have done something wrong, as it collapsed in on itself and looks like a twisted pancake. Any ideas what I might have done wrong? I thought perhaps I could save it by slicing it and grilling each slice.
 
Catherine October 28, 2017
I tried this and must have done something wrong, as it collapsed in on itself and looks like a twisted pancake. Any ideas what I might have done wrong? I thought perhaps I could save it by slicing it and grilling each slice.
 
jaki September 18, 2017
<br />Isn't this an original recipe by Sarah Britton of MyNewRoots.org. You are saying it is by Genius Recipes. Is this plagiarism? Please give her the credit she deserves. You have many bread recipes with people's names in the titles. Why did you not do it with this recipe? Please correct this error.<br />Thank you.
 
Des November 18, 2017
The credit Ms Britton and New Roots in the Authors Notes
 
G F. September 3, 2017
Why does the parchment paper stick onto the bottom of the loaf?
 
emma September 2, 2017
Is there any other substitutes for the coconut oil to make it oil-free?
 
Robin G. August 18, 2017
Can sorghum be used as a replacement for the rolled oats?
 
Yolanta S. July 31, 2017
I've been making this for years. Love it as a morning staple that carries me through till lunch, toasted with nut butter on and a few dried bluberries or cherries on top. Modifications I made to ensure it nicely fills an entire loaf-pan: really heap all the ingredients, increasing the coconut oil and maple syrup by a bit. Also have learned to add quite a bit more water and leave it longer for good absorption. No crumbling any more. Struggled earlier with the rack dents. Now I just stick my baking stone in the oven to pre-heat and flip it onto there when it's time to turn it out of the pan. Have also increased baking time - 40 mins first side and at least 35 mins after flipping over. Never used silicone pan, just lined metal pan with parchment paper and it works like a charm
 
Pieter July 10, 2017
I love this recipe... Have started eating keto and want to substitute coconut flour for the oats. Any idea which amount of coconut flour to replace 145 grams of Oats? I was thinking perhaps 50 gram and an egg? Anyone? Thanks...
 
Janne B. October 27, 2018
What about quinoa flakes?
 
arcane54 April 26, 2017
This is an amazing bread! I toast it and top with nut butter, bananas and fruit. I've made it three times and I increase the maple syrup, add raisins, and chop the hazelnuts. I was a bit frustrated with cutting the loaf shape and mine seems to stick relentlessly to the parchment. So the last time, I spread the batter into a quarter-sheet pan (abut 1/3 inch thick) and baked it for 30 minutes. It worked beautifully and, because I toast it, all I had to do was cut it into bars. Next time, I'll try spreading it VERY thin to make some crackers.<br />
 
BakerMary January 7, 2018
Clever!
 
Annette March 23, 2017
I've baked this bread every week ever since I first found the recipe and absolutely love it. Now I find out I'm sensitive to coconut oil and I can't use ghee instead cos of a dairy sensitivity. So I'm wondering has anyone tried it with olive oil instead and if so, how did it work out?
 
Anna C. August 23, 2017
Ghee is clarified butter, you shouldn't have any problems with lactose intolerance when using it :)
 
Matti N. January 7, 2018
You might just try vegetable shortening. I would imagine you'd want something that was a solid fat at room temperature to help it stay set.
 
Janne B. October 27, 2018
How about organic pork lard?
 
Lauren O. February 17, 2017
Loved this loaf. As per comments, I doubled the salt and maple syrup. I used the same weight of ground LSA (linseed, sunflower seeds and almonds) in place of the nuts, and added a teaspoon of caraway seeds into the dry mix. Delicious!