Make Ahead

My New Roots' Life-Changing Loaf of Bread

June 10, 2014
4 Stars
Photo by Mark Weinberg
  • Prep time 48 hours
  • Cook time 1 hour
  • Makes 1 loaf
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.

Helpful tools for this recipe:
- Staub Cast Iron Loaf Pan
- Five Two Essential Kitchen Knives
- Five Two Double-Sided Bamboo Cutting Board
Genius Recipes

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My New Roots' Life-Changing Loaf of Bread
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

234 Reviews

Aperson August 1, 2022
Ok.....third time lucky with this delicious bread!!!

Attempt one and two crumbled.....this time, finally, it held!

This time i followed the recipe except for mixing in a bowl, allowing a little longer before flipping (waited 26mins to flip) and used the husk instead of powder. I left it for 24hours before baking.

Cant wait to try cutting it ! Even if it crumbles its still delicious and can be used as great addition to salads.

Thanks for the amazing recipe!!!
 
Aperson July 23, 2022
Hi! Signed up just for help with this recipe please!!

Ive made it twice.
-Both times left around 24 hours.
- mixed in pan first time, mixed in bowl second.
- baked for 40mins before turning both times
- used ground flax instead of psyllium husk on second attempt
- did not add water for either attempt.

Both times the loaf crumbled into pieces when flipped!!!!

Very sad as using organic and expensive ingredients......

What am I doing wrong!!!??? It tastes amazing and I would love to get it right next time....please help
 
texbasque July 24, 2022
psyllium is an essential ingredient. so is water (or other liquid)! read the original recipe from the “my new roots” website. lots of tips and comments from the recipe’s author. it’s pretty foolproof if you’re using the right proportions!
 
Aperson July 24, 2022
Yes sorry! Wrote it wrong.....I meant that no extra water was needed.

The first time i used husk powder the second time flaxmeal....
 
Aperson July 24, 2022
No extra water added....other than what the recipe stated.

I baked 40 mins before flipping.
 
Shirajm May 28, 2022
I followed the recipe, every detail. I left the mixture in the silicon loaf pan for over six hours. The first baking went well, but the mixture didn't come out clean when I tried to turn it upside down on the oven rack. That was a mess, and waste to lose so much of the wonderful ingredients. But I did manage to bake the remaining mass, for almost 40 minutes. Now I have to wait until the oven is cool before I can clean it. What would happen if the loaf was baked entire in the silicon or even a metal loaf pan? I love the combination of the ingredients, and trying to avoid most grains, and trying to eat very healthy with my IBS, I would love to beable to make such a loaf, but cleaning ovens is not on my list of fun things to do. Love to hear from you!
 
shelbyisme May 30, 2022
So sorry that happened! I flip it over onto a folded piece of tin foil! And sometimes I leave it in a little longer than the 20 minutes at first ..would help with it falling apart on you. Good luck, I pretty much make this continuously!
 
Laurel May 22, 2022
I've had this and it is truely delicious!!
 
Dmw May 1, 2022
Yummy bread. It smelled so good I didn’t wait for it to cool enough so a bit crumbly. I do have a question. I used tin foil as I didn’t have parchment. I turned it upside down and left the pan on top. It didn’t seem to be cooking so I took it off. Which is the right way? Thanks for the recipe
 
Draghigirl May 1, 2022
Use parchment paper. Wouldn’t suggest foil.
 
Claire J. February 27, 2022
I love the taste of this bread, my problem is it crumbles and I can't make nice slices. Any suggestions?
 
shelbyisme May 30, 2022
I just end up broiling it, so no issue them of it crumbling because iced too thin, or getting stuck in the toaster!
 
Lojo December 10, 2021
I want to love this! Mine came out slimy. Initially, I thought I hadn't cooked it long enough, so I toasted it. Same - as soon as I started to eat it, it goes slimy. Any hints?
 
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.
 
Miche February 9, 2022
Hi Mathieu,

Hw do you do your sourdough starter ? Tks, Micheline
 
Mathieu G. February 9, 2022
Hi there! I will direct you to Maurizio's blog post about starting a sourdough starter. It takes a bit of patience at first but this will open so many possibilities to bake bread, cakes, etc. in the future. Here's the link:

https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
 
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.
 
Jennifer.Walker January 13, 2022
I also make it with dried fruit - cranberries and blueberries are great. Raisins would probably be good too!
 
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.
 
Sipa December 17, 2021
Thank you. I wish I had seen this comment before I made this. Why mix it in the bread pan. Not sure how it will taste since it clearly didn’t get completely combined in the pan I mixed it in.
 
Tessa January 22, 2022
You put in 359 ml water AND only put a tiny bit more water in, if the dough is too stiff! No wonder you ended up with bird seed!!!!
 
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.