Make Ahead
My New Roots' Life-Changing Loaf of Bread
Popular on Food52
223 Reviews
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?
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.
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 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/
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.
-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?
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.
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.
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.
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.
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?
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.
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.
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?
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
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
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