Make Ahead

My New Roots' Life-Changing Loaf of Bread

June 10, 2014
28 Ratings
Photo by Mark Weinberg
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

Watch This Recipe
My New Roots' Life-Changing Loaf of Bread
  • Prep time 48 hours
  • Cook time 1 hour
  • Makes 1 loaf
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!

See what other Food52ers are saying.

  • Mathieu Garcia
    Mathieu Garcia
  • Devon Thom
    Devon Thom
  • rose
    rose
  • nycnomad
    nycnomad
  • Kathi M. Roisen
    Kathi M. Roisen
Genius Recipes

Recipe by: Genius Recipes

216 Reviews

Draghigirl February 26, 2021
Make this all the time! No, it's not bread per se, but it substitutes well. Always make a double batch as it will go fast and freezes well. Melt cheese on top. or add cashew butter, or smashed avocado. A great recipe!
 
Mathieu G. February 26, 2021
Very, very good! I followed the recipe with a few changes (from the review notes) and replaced part of the water with a mix of sourdough discard (100g + 380g water), to give somewhat a "rugbrod" twist to it. The loaf is perfectly crunchy and super, super tasty. Will make it again!

Ingredients:
135 grams sunflower seeds
90 grams flax seeds
65 grams hazelnuts or almonds
108 grams rolled oats (or 145 grams if not using a combination of rolled and steel cut oats)
35 grams steel cut oats
1 tablespoon chia seeds
1 tablespoon sesame seeds
3 tablespoons psyllium husk
1.5 teaspoon sel de Guérande
1 tablespoon maple syrup
36 grams melted ghee
350 milliliters water or 100 grams sourdough starter and 280 milliliters warm water

And added a few steps before the original recipe instructions:

Toast the sunflower, flax seeds and almonds ~10 minutes 160C.

Break down flax seeds in a food processor or coffee grinder.
 
Mathieu G. February 26, 2021
Edit: 100g + 280g water is the right amount.
 
Devon T. February 13, 2021
I love this recipe, and have made it dozens of times (exactly as it’s written)! I’m not sure how it could go wrong if you follow the recipe... I’ve made it with both toasted and un toasted sunflower seeds and in my opinion it really doesn’t make a difference. I mix my dry ingredients right in the loaf pan I’m making the bread in. I mix my wet ingredients in a glass measuring cup before mixing into the dry. Make sure to mix the dry ingredients really well before adding wet, and mix well again once wet ingredients have been added. Letting it sit overnight usually yields the best loaf! Also, it is great fresh, but it’s the best toasted with some nice salty butter or whatever your preferred toast topping may be.
 
bianca February 11, 2021
Love it and make it often. Now I'm looking for alternatives, some different flavors. Can I add pureed organic pumpkin to this and get a more moist seed bread? Any ideas for pumpkin or banana or something else to make variations of this recipe would be great! Thanks in advance.
 
JoFalcon May 30, 2021
I add cumin seed or fennel one or 2 tsp, it gives a nice flavour and sometimes add ground black pepper.
 
chikchikaboom January 7, 2021
I was a little worried about this recipe based off of reviews and the number of ingredients I needed to buy, but this bread is amazing! After thoroughly reading all reviews these were my mods:
-Used pre-toasted sunflower seeds (would have toasted if mine were not already)
-Toasted and then pulsed my flax seed in a spice blender
-Used Ghee instead of oil
-Added sesame seeds
-Added about 1/2 tsp more salt
-Went with the 'let sit overnight before baking' option
I think this will be a fairly forgiving recipe in the future and I will do more experimenting, but this is such a delicious, healthy seed bread that is now in my permanent rotation.
 
Kylie S. January 13, 2021
It's so easy - I use whatever I have at the time! I mix the oats with hemp flour, use sunflower seeds and pepita mix, ditched the flax (can't tolerate) and added more chia, sometimes add some dried fruit, cinnamon and extra maple syrup, used pecans instead of almonds - I change it all the time!
 
rose November 25, 2020
I ended up with bird food. The only thing I can think of is that I put in water when I didn't need it? I found those directions--adding water if it's "too thick to sitr"-- perplexing. Still not sure what it means. But I'd love some clarity because even as bird food, I get the flavor of bread when I taste it. Someone else suggested that mixing dry and wet in the pan did not work. I agree. I did let it sit overnight before baking. Someone said they refrigerated but that was not in the directions. Clarity there too would be great. Thanks.
 
Samg November 25, 2020
I have not had any problem with the mixability and always mix it in a bowl with a rubbber spatula. I would imagine that trying to mix in a bread pan would not allow the ingredients to come together. I have not needed to use more water than called for. I have found that whirring the flax seeds in the blender first gives a better texture and I also prefer replacing some of the flax seeds (which have a bird seed quality to me) with sesame seeds. OK to let it cure on counter overnight
 
Lawre November 25, 2020
When adding the water I add enough so that the dough holds together when squeezed, but no water can be squeezed out. Adding more oatmeal if the dough is too wet works well. I think letting it set awhile helps with the holding together as well. The oats and chia seeds get sticky like glue. I have never refrigerated it, just let it sit on the counter for a couple of hours.
 
Mallomar June 30, 2020
This recipe resembles that of an amazing bread I had in Prague several years ago, that I have been unable to duplicate. Thanks so much! Is there anything I can substitute for the almonds?
 
Normandy A. July 1, 2020
hazelnuts work great
 
Kylie S. January 13, 2021
Pecans are great too
 
JoFalcon May 30, 2021
cashew nuts work well. I have added more sunflower seeds and pumpkin seeds if I'm short of nuts.
 
nycnomad June 4, 2020
Another option is to add cinnamon and raisins. I find it makes an excellent hummingbird bread.
 
Samg May 21, 2020
First, a thank you to all the previous reviews. The first time I made this I found the bread to have a "wormy" taste, sweetish without being sweet, but in an unpleasant way. Here is what I did based on others' reviews. The loaf came out amazing, and of course is better toasted, but was OK un-toasted with these mods:
1. Toast the sunflower seeds
2. Toast the flax seeds and whir in a food processor to loosen a little
3. Replace 1 tbsp of chia seeds with 1 tbsp sesame seeds (not toasted, too lazy)
4. Toast the almonds (would love to try hazelnuts, did not have).
5. Replace 1/4 of the amount of rolled oats with steel cut oats
6. Replace the coconut oil (which I felt lent a waxy taste) with butter - acknowledging this makes it not vegan
7. Increase salt by 1/4-1/2tsp
8. Added 1 tbsp caraway seed and 1 tsp cumin seed for savory flavor
9. Replace the maple syrup (which I felt gave a "wet" taste) with 1 tsp table sugar -- again, refined sugar, feel free to ignore.

The step of patting (really patting it down, like tamp it down) this into the loaf pan -- an 8" not a 9"! with some parchment, and then letting it sit in the fridge overnight is key.

Also, I cooked this way longer than suggested, to really get a hollow sound, solid non-waxy/wormy texture, and toastiness.

Amazing recipe. Thank you to all the people who provided advice on this -- with these mods, if you like a savory bread and are put off by the waxy texture if you tried it without mods, this may be helpful.
 
Samg May 21, 2020
First, a thank you to all the previous reviews. The first time I made this I found the bread to have a "wormy" taste, sweetish without being sweet, but in an unpleasant way. Here is what I did based on others' reviews. The loaf came out amazing, and of course is better toasted, but was OK untoasted with these mods:
1. Toast the sunflower seeds
2. Toast the flax seeds and whir in a food processor to loosen a little
3. Replace 1 tbsp of chia seeds with 1 tbsp sesame seeds (not toasted, too lazy)
4. Toast the almonds (would love to try hazelnuts, did not have).
5. Replace 1/4 of the amount of rolled oats with steel cut oats
6. Replace the coconut oil (which I felt lent a waxy taste) with butter - acknowledging this makes it not vegan
7. Increase salt by 1/4-1/2tsp
8. Added 1 tbsp caraway seed and 1 tsp cumin seed for savory flavor
9. Replace the maple syrup (which I felt gave a "wet" taste) with 1 tsp table sugar -- again, refined sugar, feel free to ignore.

The step of patting (really patting it down, like tamp it down) this into the loaf pan -- an 8" not a 9"! with some parchment, and then letting it sit in the fridge overnight is key.

Also, I cooked this way longer than suggested, to really get a hollow sound, solid non-waxy/wormy texture, and toastiness.

Amazing recipe. Thank you to all the people who provided advice on this -- with these mods, if you like a savory bread and are put off by the waxy texture if you tried it without mods, this may be helpful.
 
Sally April 22, 2020
I used beer instead of water because I wanted a more yeasty bread and hoped it would rise a bit but it didn,t.I am absolutely hooked on this bread, love it.
 
Kathi M. March 15, 2020
I have made this many times and always modify it because it is too dry and bland otherwise. Some additions/modifications I’ve use are:
Add a few tablespoons unsweetened apple sauce
Use pineapple juice or Unsweetened liquid from canned Pineapples
-Soak a handful of raisins in water mixed with vanilla extract and toss those in.
Helps a lot.
 
lenabanzer March 24, 2020
If it was by itself I'd probably find it bland too. But toasted with savoury ingredients (Avocado, tomato, onion and lemon is a fave of mine) is really good.
I like your idea though as a yummy stand alone/sweet version.
 
Kathleen K. January 26, 2020
I am avoiding oats and used quinoa flakes instead. You have to increase the water by at least a 1/2 cup. I also added some hemp seeds too. I love this bread. Toasting it is best for your first try. I use walnuts or almonds most of the time.
 
Karen M. January 22, 2020
I subbed almond flour for the oats and a drop of Swerve for the maple syrup to make it lower carb. I also used pumpkin seeds instead of the flaxseed because i think flaxseed tastes fishy. I let it sit for 7-8 hours and flipped it after 20 minutes in the oven but used a sheet tray instead of the oven rack. It spread a lot after flipping it and ended up more like a biscotti than a loaf. It also doesn’t have the seeded look of the photo either. I’m not sure why since it is very seedy. In any case, I find it delicious with butter and much more bread-like than I expected (I make seed crackers with psyllium husk regularly) and will work on the form for my next loaf. I may just bake it for longer before removing it from the loaf pan. If anyone has had similar issues and resolved them, please let me know.
 
lenabanzer March 24, 2020
That sounds really yummy too, I've been wanting to make an almond bread!
I think a possible reason it didn't hold is that the flax seeds act as a binder along with the chia. Also possible with the oats too, I imagine they soak up a bit more and glue to the other ingredients more than the almond meal. I guess the original recipe is more nut loaf/seedy bread substitute.
With flaxseed tasting fishy do you find that all the time? I'm wondering as I've made this recipe before and wondered what the off, almost metallic taste was. Turned out my flaxseed had gone rancid which is common. Just a thought :) If it's flaxseeds themselves maybe try this with more chia seeds to act as binder, like 50% of the flax as chia and 50% as pumpkin seeds.. I haven't tried it but maybe it would work?
 
D M. January 3, 2020
Would this recipe be considered keto friendly?
 
Pieter January 3, 2020
yes if you substitute ground flax seed for the oats... I use coffee grinder to roughly grind flax seeds (=fresher) I have even eliminated the pysillium, add a tbsp or two more water or an egg..(flax binds well)
 
D M. January 3, 2020
Thank you. I kinda jumped the gun because I read in the earlier comments someone advised substituting almond flour for the oats as well.
 
Karen M. January 22, 2020
Almond flour was a delicious substitute for the oats.
 
Jon Q. December 27, 2019
The bread looks good, I’ll give you that. I eventually tossed it to the compost bin because it was so bland. I even tried it with fresh ground peanut butter, and it was still boringly bland.
 
Kathleen K. January 26, 2020
I thought the same the first time a friend gave be a slice. But than she told me to toast it and I was sold.
 
Normandy A. December 23, 2019
I just made this recipe with walnut pieces, orange and lemon zest, juice from an orange as a partial substitute for the water, and dried cranberries. It was everything I hoped it would be an more! Also, other times I have forgotten to add the oil and didn't have a problem. Another discovery I've had: I add 2 Tbsp collagen powder (okay, it's no longer vegan) and the bread holds together a LOT better when slicing. Hope this helps someone else!
 
catalinalacruz December 23, 2019
Sounds perfect for the holidays! I'm making this version tomorrow. Thanks!
No, wait! I'll get up and make it right now, so I can bake it tomorrow for a Christmas Eve appetizer with goat cheese.
 
Pieter January 3, 2020
great thanks! good tip! replacing psyllium with collagen makes it even more keto - great tip!
 
Keri C. March 2, 2020
Hi there,

Do you replace the psyllium with Collagen or is it in addition? And do you know if gelatin would work the same as collagen?
 
Normandy A. March 3, 2020
I add both the psyllium and collagen (You can find buy grass fed collagen on amazon...) . I've never tried gelatin, but worth a go.
 
Lawre November 24, 2019
I love this bread and have been making it for years. I have learned a few things along the way....
1: don’t mix everything in the pan. I mix the dry ingredients in a large bowl, heat the water and coconut oil to melt the oil, stir in the maple syrup, and then mix the liquid into the dry ingredients.
2: I always have to add a handful more oats to dry the mixture a bit, being sure to mix it all together really well because the psyllium wants to go to the bottom.
3: Then I pack it really well into the pan.
4: I don’t start packing until it all is in the pan because doing the packing in stages seems to form layers that then fall apart. I also make sure to let it set overnight.
5: Slicing it thin and toasting makes all the difference in the end.
It has truly changed my life
 
Savory November 8, 2019
This is a traditional seed loaf from northern Europe, and not American in origin.

The flavor is much improved if the nuts and sunflower seeds are toasted before adding. (I used a cast iron skillet)

Flaxseed are not digested unless you grind them to a meal in a blender or food processor. The meal combines with the liquid to form a binder, which makes the loaf less crumbly.

I also ground half the oats.

 
dnkil October 27, 2019
I followed the recipe to the letter and in all honesty...I don't get it. This "bread" is leaden, oily, and the oatmeal leaves a somewhat slimy texture. Given all the rave reviews, I kinda' feel like this is an Emperor's New Clothes moment.
 
Samg May 21, 2020
Hi there. Your comments really stuck with me, so I made some mods based on your feedback and others' ideas.