Make Ahead

My New Roots' Life-Changing Loaf of Bread

by:
June 10, 2014
4.3
60 Ratings
My New Roots' Life-Changing Loaf of Bread
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

What You'll Need
Watch This Recipe
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
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!
Tags:

See what other Food52ers are saying.

  • 2tattered
    2tattered
  • MaryAlice
    MaryAlice
  • Christine Ragsdale Storm
    Christine Ragsdale Storm
  • FrugalCat
    FrugalCat
  • Lisa Moore
    Lisa Moore
Genius Recipes

Recipe by: Genius Recipes

Popular on Food52

260 Reviews

Mary H.
Mary H. October 23, 2024
This is a fabulous recipe! If you’re looking for healthy protein filled bread, it’s definitely the one for you! Been making it forever…
 
2tattered
2tattered October 9, 2024
It was quite an ‘adventure’ sourcing the ingredients! Just took it out of the oven. Hard to tell if it’s done - an internal temperature would be good to know. I’m an experienced baker of sourdough, but this type of dense bread is new to me.
 
2tattered
2tattered October 23, 2024
Inedible. Huge waste of time and money.
 
Tannisz
Tannisz July 1, 2024
I do love this bread but I wanted to point out that the psyllium seed husk is actually negotiable. I've made the recipe verboten but always now adjust to my preferences. I don't use the psyllium husk but grind the flax and chia and that has worked for me as a binder. Today, I was out of rolled oats and instead used some steel cut oats that I first ground (coffee grinders are very useful), and instead of maple syrup, water and oil, I blended dates with water. It all worked out; I probably slice the bread a bit thicker than others may do, but I get to use in ingredients that I have on hand, and it's all 'whole foods' stuff.
Or does grinding a whole food make it not a whole food? I'm not sure, but I think of it as such.
Too, I was hungry, it was lunchtime, and the bread was still slightly warm.
I love that the recipe is adaptable.
 
Daphne
Daphne April 30, 2024
I love this recipe, but don’t use the metric measurements; they are inconsitent.
 
ImContrary
ImContrary April 30, 2024
luckily, it isn't one where you have to be too exact. I have made it many times, subbing this or that, as the same may be. always turns out good, no matter. I love it with some finely chopped dried fruit included... lately I have found that dried cranberries goes well with chopped pecans and the maple syrup. I also add a dash of cinnamon and some vanilla and maple extract for a bit more flavor. I also prefer pumpkin seeds to the sunflower seeds, but if I don't have either, I just just some kind of chopped or crushed nuts instead. sometimes I sub some oat bran for some of the rolled oats, for extra fiber.
 
brushjl
brushjl April 22, 2024
Complete fail for me.
 
susan
susan April 6, 2024
Where can I find nutritional information? Thank you
 
ttandersonabq
ttandersonabq January 10, 2024
Tasty bread. I use flax seed meal by weight instead of seeds. This results in dough that is ready for the oven immediately.
 
ImContrary
ImContrary August 29, 2023
I have been making this stuff for many years. I usually use pumpkin seeds in place of the sunflower seeds and add other kinds of nuts. I also love to add some dried fruit like raisins or cherries. I'll use sorghum molasses instead of the maple syrup, too. I love this stuff topped with some soft brie or even cottage cheese. it is good spread with peanut butter or peanut butter and jam.
 
jenncc
jenncc August 3, 2023
I have made this many times using different nuts/seeds and even adding a bit of died fruit. I usually cook mine longer initially (about 30 minutes) and it has never crumbled or fallen apart during the "flip". I mix in a bowl, then scoop into my loaf pan where it sits several hours or overnight. When it's time for the flip I carefully pull it out with parchment and gently lift the bread, if it starts to break apart/crumble at all I put it back down in the pan and cook another 5-10 minutes. I also usually cook mine a little longer on the rack to get a nice crusty outside. I do like Josey's Adventure Bread recipe as well, and his use of olive oil. I often skip the chia and just add ground flax.
 
KELLE E.
KELLE E. July 2, 2023
Just made this bread and it turned out perfect. I didn't change a thing. I read the other review re tips/tricks. I used a parchment liner for my pan, mixed the ingredients in a bowl first, then added to the parchment lined pain and patted it down firm. I left the pan out overnight and just baked it. When I turned the bread over after the first 20 minutes, I placed in a piece of folded foil. I just slided it and it's firm, did not crumble and is just a wonderful, nutty-flavored bread. Love it!
 
KELLE E.
KELLE E. July 2, 2023
* Placed ON a piece of folded foil. :-)
 
MaryAlice
MaryAlice June 24, 2023
It looks just like David Lebovitz' recipe for Josey Baker's Adventure Bread.. I've made that one and so this should be good, if credit is given. It changes olive oil for coconut oil.
 
Lisa M.
Lisa M. June 30, 2023
I was curious about this after reading this comment. Turns out there's a note on the David Lebovitz posting of this recipe stating that Josey Baker actually credits this recipe as his inspiration for the Adventure Bread.
 
Christine R.
Christine R. June 22, 2023
This is an excellent base recipe where you can successfully sub ingredients depending on taste preferences and pantry availability. I found grinding 1 cup oats to almost flour consistency and using 1/2 steel cut oats helped keep the loaf from crumbling along with 2 table spoons of honey. My favorite subs include pumpkin seeds, hemp hearts and adding dried cranberries. Breaking seeds/nuts also helps with bread stability.
 
TinaSMay
TinaSMay April 4, 2023
Can I leave out the psyllium seed husk or powder? I don't want to spend a fortune when I just need a little bit. Thanks.

 
red135
red135 June 27, 2023
No it really does need the psyllium- if you have a food coop or zero waste store near you they might have some in their bulk department and you can buy just what you need.
 
sfchicken
sfchicken August 6, 2023
If you live near Trader Joe's they sell the husks for cheap
 
FrugalCat
FrugalCat April 4, 2023
Psyllium seeds? You mean Metamucil?
 
catalinalacruz
catalinalacruz April 4, 2023
No. Metamucil has a list of other ingredients, including maltodextrin.
 
Babyblue
Babyblue January 5, 2023
I followed the recipe exactly as explained and it came out AMAZING.
I am doing it again tonight and I think I will be adopting this bread as my only bread.
Next time I will probably add dried cramberries
 
BarbieBenton
BarbieBenton October 27, 2022
So good so simple
 
Aperson
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
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
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
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
Aperson July 24, 2022
No extra water added....other than what the recipe stated.

I baked 40 mins before flipping.
 
L
L April 23, 2024
if you have a kitchen scale - i really recommend using it. measuring in grams is more accurate than cups.
 
Shirajm
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
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!
 
TamaraP
TamaraP June 29, 2023
Try Josey Baker’s Adventure bread. Almost identical but you don’t remove from loaf pan (and doesn’t require silicone).
 
Laurel
Laurel May 22, 2022
I've had this and it is truely delicious!!