My New Roots' Life-Changing Loaf of Bread

Complete fail for me.

Where can I find nutritional information? Thank you

Tasty bread. I use flax seed meal by weight instead of seeds. This results in dough that is ready for the oven immediately.

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.

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.

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!

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.

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.

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.

Psyllium seeds? You mean Metamucil?

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

So good so simple

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!!!

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

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!

I've had this and it is truely delicious!!

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

I love the taste of this bread, my problem is it crumbles and I can't make nice slices. Any suggestions?

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?

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!

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.

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.

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.

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.

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.

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?

Another option is to add cinnamon and raisins. I find it makes an excellent hummingbird bread.

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.

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.

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.

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.

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.

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.

Would this recipe be considered keto friendly?

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.

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!

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

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.

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.

I tried making this and had two issues: the first was basic - it browned a little too much (so obviously i'll turn the heat down a bit), the second was that when I took it out of the loaf pan and inverted it a lot of the topping just fell off into my oven :S It didn't seem like it needed more liquid when I mixed but perhaps it did! anyone else had this problem?

Anyone tried a substitute for the flaxseeds? Or reducing the amount of flaxseeds and using an egg or more chia seeds instead?

I tried the bread on a recent yoga retreat and loved it. I would like to make it but Ketogenic friendly. What would suggest to sub the oatmeal with?
Thanks!

WoW! Delicious!
I just made this seeded bread. I basically followed the recipe using almonds. All I can say is that it was wonderfully crunchy, chewy and delicious with cold butter, homemade raspberry quick jam and a sprinkle of sea salt.
Heaven!

I'd like to make this. Couple of questions - one, aren't seeds, nuts, and grains better digestable if soaked and sprouted? Also, does anyone know the nutritional values of the base recipe shown above? Counting macros for muscle building over here. Thanks!

I mixed all ingredients in a bowl and transferred to a parchment lined 8 inch glass bread pan. I sprayed the parchment with coconut oil first. I let it sit 10 hours before baking it at 325 for a glass pan. I used 4 TBSP coconut oil, 2 TBSP maple syrup and reduced the 1 1/2 c of water by 2 TBSP. I baked it for 35 minutes in the pan and another 35-40 minutes out of the pan. It turned out great, sliced nicely using a serrated knife. It was very tasty. I will be making it again.

I used a standard loaf pan and it was very thin. I loved the taste of the crispy ends, but not as crazy about the middle. I tried to toast it but couldn't get it out of the toaster in one piece. I liked it enough that I might fiddle with it, though - maybe grinding the dry stuff a bit to make it a little more cohesive, or baking it in a sheet pan to produce something more cracker-like.

I use walnuts in place of the hazelnuts, and olive oil for the fat. It bakes quite differently depending on the grind of the oats and the duration of the wait, but I’ve enjoyed the variations and surprises.

Just finished making this recipe; directly, as printed from Sarah Britton’s My New Roots. Loved it. But.... does anyone have any suggestions on how to make the sunflower seeds not feel like worms and/or maggots in the mouth?!?! I honestly love the bread but keep have this nagging feeling that I’m eating worms :P help!!!

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!

I made some changes and bread turned out beautifully. I used:

olive oil instead of coconut oil
food processed most of the oats and nuts so bread would be lighter and less chunky
half oj and half water -plus a little extra oj to make bread dough more wet
2 T of maple syrup instead of 1
Cooked in pan the whole time (1st time was a disaster trying to flip bread)

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.

is there an oil free option ?

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.

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.

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.

Does anyone have the nutritional information for this bread?

I just made this amazing nut bread. I am keto and have not had any “bread” since June.
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.
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 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.

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.

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.
Thank you.

Why does the parchment paper stick onto the bottom of the loaf?

Is there any other substitutes for the coconut oil to make it oil-free?

Can sorghum be used as a replacement for the rolled oats?

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

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...

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.

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?

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!

My husband and I are addicted to this and haven’t been without it since I made the first loaf in the spring of 2016. Not only is it absolutely delicious, it does wonders for regularity, your insides feel scrubbed clean as a whistle!! I change it up with cinnamon, dried cranberries, I sweeten 2 loaves (because I always double the recipe) with 9 packs of Truvia, and a little maple syrup, sometimes I leave oil out and sometimes I use Olive oil. I have never been disappointed!!

Love this bread! I make it every week so I can enjoy a slice of "toast" with almond butter before work. I add no added sugar cranberries, dates,
walnuts , cinnamon and nutmeg and ground flax seed. I increase the water another quarter cup and soak overnight

Do you think instead of oats that I could substitute with Almond Meal?

OH BOY! This is the closest I have come to a Danish rye bread without using rye! I used quinoa flakes instead of oats, as I don't do grains, and hazelnut meal instead of whole nuts. I also added extra salt and a teaspoon of apple cider vinegar to give a sour note. I let it sit overnight and then pressed more salt and caraway seeds into the top. My only isue was when I turned the loaf over to bake it teh second time and placed it directly on the oven rack, it had indents across it from the rack. I removed the parchment - could that be why? I baked it about 45 minutes after flipping it.

The first time I made this, I followed the recipe as is. Loved it, especially extra well toasted. It was a little crumbly though, so when I made it again yesterday I ground the 1/2 cup of flax seeds. Not only are they more beneficial in that state, but the texture was improved and held together well. After reading comments, I also bumped up the flavor by increasing salt to 1 1/2 teaspoons and 2 tablespoons of maple syrup. I let it rest overnight, rather than just three hours. I like the idea of adding yogurt next time to break down the phytic acid. I just have to limit my consumption or it can be a little too life changing. ;-)

I have made this bread many times, and now double the recipe, baking in two pans that measure 8 1/4" by 4 1/2 " (measured at top of pan). I substitute 1/2 cup of yogurt or kefir for an equal amount of water (for doubled recipe) to break down phytic acid and make grains more digestible. The "dough" is packed into parchment paper lined pans, covered with parchment paper loosely, and rests for 24 hours at room temperature. We especially like it toasted and spread with ricotta cheese and homemade raspberry jam. Be sure to refrigerate or freeze, as it gets moldy in a warm kitchen.
For soaking grains:
http://wholelifestylenutrition.com/health/is-soaking-grains-and-legumes-necessary-and-how-to-properly-soak-and-prepare-them/

Love love love this bread, turned out perfectly both times i made it but i want to make it for my mum who cannot have oats. Do you have any reccomendations on a substitution? Thankyou

I use boiling water for the dough - It cuts down the resting time to about 30 min, with no difference in texture in the bread.

Also try adding Nigella seeds (about 2 tsp) to the bread, for the best avokado toast you'll ever taste.

Delicious! I would add a little more salt. Was great toasted with hummus!

Just wondering what you "adapted slightly" from the my new roots website?
Thx

I have found that by blitzing the dry ingredients except the oats VERY briefly in the processor improves the texture, as it seems more bread-like, and doesn't crumble apart when sliced. I have also doubled the recipe successfully to achieve a bigger , more regular bread sized loaf that when sliced doesn't get lost in the toaster! Of course, just increase the baking time.
Some other additions caraway seeds, sesame seeds,any other nuts,and pumpkin seeds.

I can't say enough good things about this delicious bread. I'm hooked. Just baked my first loaf yesterday and WOW!! its the best, I can't wait to try all the different variations. I liked the idea of slicing it thin and making crackers out of it. Can anyone tell me if there is any nutritional info on this, calories, fat, etc. Thanks.

I have made this bread 3 times now. I think it is great and I love it ! But I found it too bland, I added one half of a tsp More of fine grain salt, and one half a Tbs MORE of the maple syrup. I leave the bread batter in the loaf pan overnight, then bake it in the morning. I like the brad much better with these two small changes, it has a less slimy texture and the nuts and seeds blend in better, texture wise. And I LOVE the way it cleans the colon, it is life changing, indeed ( ha ha ) And using a silicon pan is not necessary. My friend is on the blood type diet and can't have sunflower seed ( or sesame or pumpkin ) - she is going to make it with shopped up walnuts as a replacement for the sunflower seeds. I hope it works as well.

My husband quipped that this was more along the lines of something one would buy at Wild Birds Unlimited, than bread. I have to agree. I love seedy bread, but this isn't really bread. It is a seed loaf. Which, I suppose is fine, if you like seed loaves.

Has anyone tried adding a leavening agent?

I'd like the nutrition facts - calories, carbs, sugars, etc. Is that available somewhere?

I have fallen in love with this loaf bread! I added some coconut flour and pumpkin seeds and I am addicted

Has anyone tried doubling this recipe so that the bread pan is fuller, giving better sized slices? I made it once and liked it a lot, but the slices, as another cook observed, were more biscotti like in shape, rather than bread like. I have a second loaf resting right now, which I added currants to and am excited about, but would ideally like to make a deeper loaf. Does anyone have any recommendations on how to adjust temp and timing for a double batch in the same pan?

Instead of oat flakes, I do have soy & spelt flakes... (more iron, less glute!)... do you think the oats can be replaced with these flakes instead?

This is one of the best recipes! I just made the bread today and absolutely love it! Thank you for sharing!

what can I use as a substitute of psyllium ? since we haven't got it here

The psyllium helps give structure to the bread. I use it in some of my gluten free baking, especially with yeast, to provide similar of the structure you get from gluten. Substituting ground flax seed wouldn't give the same result.

I made this for the first time today. The large crumbles are delicious, but it's not even possible to slice it!! What did I do wrong? The only thing I did different was to leave out the psyllium and replace it with ground flax seed. I let it sit over night and baked it today. Followed your recipe to the T. Any ideas for how to avoid this in the future?

Made my third loaf. I get a nice crust now by baking at 325 with a convection oven. My problem which I need help with: can someone suggest a flavor to add that would offset the taste of the oil? In my case I am using Red Palm oil which has a rather industrial taste. It's so healthy I don't want to use another oil. I need a flavor to add which would not affect the consistency of the loaf, which is perfect. Any ideas?

Love it. I used pumpkin seeds and hemp hearts instead of the sunflower & flax, since I had them on hand. It's heavy and simple and nutritious, and it will make a great breakfast. Next time, I'm going to bake it in mini loaf pans for more yummy crunchy sides. :)

I made this bread and really liked the taste but not the consistency -- it was a little slimy/rubbery. I cooked for the max recommended time - would this be fixed if I cooked it longer or is that the nature of the ingredients? I tried posting this as a question, but it cut off the beginning of my question. Thanks!

I made this loaf and added dried cranberries. It really helped with flavoring a simple tasting bread. The loaf was so small and the bread was a bit heavier than I expected so I decided to thinly slice the loaf into cracker-sized pieces and placed them in the oven at 325 degrees turning occasionally. It took about 45 minutes. They turned out great! I think this is more a cracker recipe than bread.

Does anyone have ideas for psyllium replacement? I found that it throws off my digestion.

Wow! This loaf is quite a revelation - both in preparation method and taste. I kep thinking is was going to be a disaster as I was making it - I was SO wrong. It's really yummy, especially toasted with a little honey. Thanks!

I've made this twice now in the past two weeks or so. The first loaf was extremely flat, using a standard 9" x 5" loaf pan, resulting in slices that were long rectangles, about the size of biscotti. The second time, I made a taller loaf in the same pan by pushing it all to one end.

Specifically, I let the combined ingredients sit in the loaf pan for about 1/2 hour to hydrate; then I removed them, dried the pan and lined it with parchment, and repacked it about using only half of the loaf pan, piling it to the top of the pan and pressing firmly. (This was a standard 9" x 5".) It was stable enough to stand on its own. I let it dry for about four hours, and then baked at 350 in the middle of the oven for 45 minutes; I removed it and baked open on the rack for another 45 minutes. It worked perfectly. The loaf is nearly twice as tall as the first one I made. (I posted a question to the Food52 editors about this; a few minutes ago I posted a photo to that thread within the Q&A/Hotline area of this site. You can see it if you click through "Questions" linked above the first comment here. Mine is the fourth question.) ;o)

I loved this. I've made it at least three times (slightly altering the nuts each time) and have given out the recipe at least twice that. My favorite use so far has been slicing it as thin as possible, with out it crumbling, putting it back in the oven for a few minutes and turn it into a cracker. Add it to a cheese board. Pear and ginger chutney with any soft cheese on top? Died and gone to heaven.

I made this bread for the first time yesterday. I think it's great! I toasted a small slice, spread it with my pear preserves and had it with coffee this morning. I know tastes differ but maybe some who do not have to be gluten free may not understand what a big deal this is. I have Celiac disease and have been completely gluten free for almost two and a half years. Finding good gluten free bread is almost impossible unless you make it. It is possible to make a good loaf but to mimic wheat breads there is usually little fiber. This is more like some of the hearty, rustic whole-wheat breads I've had in years past. I will definitely be making it again and will experiment with adding dried fruits and other nut and seed combinations.

I really wanted to like this. I have been missing bread so much lately. Don't know why. I've been gluten free 3 years now and thought the bread cravings were gone for good. But sadly, this does not satisfy the bread craving. It reminds me of the "health breads" of 1970's vintage. I could almost smell the patchouli. In addition to being unpleasantly heavy & dense, it's extremely bland and very high in calories. If I'm going to splurge on the calories, give me ice cream! None of the ingredients by themselves are unpalatable, but this just doesn't come together. Glad others have found their new love, but I'll keep looking.

Just love this bread! Did fid it easier to mix all in a bowl and then dump into parchment-lined loaf pan. I am enjoying a slce now every morning toasted with a little butter and feeling very virtuous.

I want to start by thanking you for sharing this recipe. I have already eaten up the first loaf which I made last week. I don't tolerate oats well so I swapped them out for millet and though the flavor is very neutral, it made my day, especially with honey! I am now on a second loaf which I have made with millet and walnuts and instead of the maple syrup I added a few figs which I soaked in the water and then blended so that the flavor would saturate the bread. It just came out of the oven and I am thrilled with it. No this bread isn't going to make anyone forget about croissants, but for those of us who struggle to find an alternative to "regular" breads, and lets face it, most pale bread tastes like sawdust (I can't eat them anyway because I'm allergic to egg yolks), this is a great find. Thank you again for introducing me to this recipe. PS it is also lovely crumbled over yogurt and fresh fruit ;)

SO in love with this. Instead of 1 1/2 cups of oats I used 1 cup oats + 1/2 cup almond meal - it makes the bread more 'bread-y' and a little sweeter too. Cannot wait to try with a little coconut flour too :)

First time I've commented on any recipe I've tried but had to say how much I dislike this bread. Can't say what it tasted like as it really had very little taste. Tried it toasted and found no real difference. Will try again adding some other ingredients. Can't for the life of me understand what the peeps praising this recipe are tasting.

A very big disappointment . Probably one of the worst results from online recipes. Turned out like muesli bars . Expected a "Loaf " .

On the advice of a friend who tweaked the recipe a couple different ways, I added about 1/2 c golden raisins & chopped dried figs that I soaked in the water, added a very ripe banana and swapped some of the oats for quinoa flakes. Toasted the sunflower & pumpkin seeds first. I think otherwise it might have been closer to cardboard than bread!

I finally got around to making this bread. "Life-changing" is not an exaggeration. I am more gluten-limited than gluten-free and one of the hardest things to find is great gluten-free bread. This loaf is fabulous and very filling. You will feel like the instructions are crazy when you mix the loaf in the same pan you cook it in and you bake it in the pan for 20 minutes and then another 30-40 outside of the pan, but persevere it is worth it. I made mine with macadamia nuts and it is phenomenal. Thank you!!!

Just a couple of notes.

First it is pretty high in calories, despite all the healthy ingredients.

Second, the recipe may be too ambitious. Whole flax seeds can be digested by the human digestive tract and will simply pass through (unless grounded). Chia seeds are probably a bit better, but without soaking first, some may just pass through without being absorbed.

Why did mine crumble in the oven? Made it exactly as directions only using 2 sm. pans. It sat all night, then put in cake pans...baked but when I put them on rack they began sinking! Oh my! A mess but good to the taste. Now what do I do w/ the crumbles?

Just made this morning. Health on a plate-- delish! This will be my new "long run" reward. Thanks for sharing!

The bread is fantastic! Like many others, it will be a staple in my house from now on! And so easy to make. I let it sit overnight in the refrigerator before baking. It took longer than the recipe said (probably because it was cold). I used raw cashews since I had plenty on hand. Will experiment with other nut combinations and possibly dried fruit as well in the future. Endless possibilities! I also used a pizza peel to do the flipping and transferring to the rack. Not so scary that way!

I found this really delicious and easy! It is so satisfying and healthy feeling. I don't care for it untoasted and since I have been toasting each slice I don't think it's worth the trouble to toast the seeds before making it. I will be making this frequently. I can see how this wouldn't be for everyone but I am so glad to have found the recipe!

I love the taste of toasted nuts with just a hint of maple sweetness. I used butter for the fat and pecans cut to sunflower kernel size instead of the seeds (personal preference) and made two small loaves instead of one large. Even with the smaller loaf size I cooked for 55 minutes and still had a touch of gummy inside. This is a keeper of a recipe. Next time I might try using a bit less psyllium and toasting the nuts.

Going to give this another shot, my first time I used a too-shallow-and-wide loaf pan, so not much height there (totally my own fault). Also I was out of rolled oats, so I used whole oats. Too crunchy, though it could have worked if I'd soaked them overnight first. Delicious taste, spread with the super-creamy hummus recipe from Yotam Ottolenghi (this link: https://food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus)!

I made this the first time as the recipe stated, but will try again with a pinch more salt and some raisins....and one teaspoon of cinnamon.

I have made this three times. Two of my friends made it and can't stand it, but I like it and love how long it keeps me full. In my experience, it's all about toasting it (a loooonnngggg time), and about putting something great on it (eg hummus, pb&j, or avocado).

I have been making this recipe at least twice a month for the last year, and its so fantastic. I prefer to add half a cup of sunflower seeds and half a cup of pumpkin seeds, and to replace the hazelnuts with cacoa nibs, and to leave out the maple syrup. It's wonderful!

24 hours and life goes on as usual. I didn't win the Lotto, and I haven't yet married the man of my dreams (not that I was expecting to get married in 24 hours!). Don't get me wrong: I'm very happy and appreciative that life has gone on as usual; but I did not, I'm sad to say, care much for this "bread." It just isn't what I was expecting--not that I prejudged the outcome--although it kind of sounds that way. I've renamed this nutty-seedy loaf, but will refrain from letting you all know the new name because it's too close to potty humor and probably wouldn't be well-received in here. My mother makes a chock-full-of-bran muffin that I've similarly renamed. For those of you who like this recipe, I'm glad you had a good result. For me, I found myself with leffover ingredients enough to make an apricot and roasted hazelnut tart with a granola crust (yay, oats!).

Okay, I had tried this bread recipe. I am one who do not leave comments whether it was good or bad. Today, I am breaking my silence. I had made the bread. All I have to say, "Where have you been all my life?" I love the bread. It will compliment my homemade blueberry preserves. Yes, I was skeptical about the recipe. All I can say, "OMGoodness" My bread turned out beautiful as your bread. Now I will give up my Ezekiel bread. THANK YOU VERY MUCH FOR SHARING THE RECIPE.

I never leave a comment, but I have to tell you what a great recipe.

Oh my Gag! Totally gross. i gagged on the sunflower seeds. Expensive to make and hate tho I am quite curious about using roasted salted sunflower seeds instead of raw and even the maybe half the amount and half slivered almonds. Maybe.

Easy and delicious.... but follow the oven directions "middle rack"...because once I forgot and put the loaf in the lower rack..... it did not turn OK!!!! (crumbled)!

I can not wait to try this! My local co-op store and bakery makes a loaf similar to this - I'm thinking this will be a winner in our house.

I think you substitute anything oat-like.

I am allergic to oats, could I substitute quinoa flakes for the oats in this bread>

my daughter has been making this regularly (or something almost the same) for quite sometime, it is very good.

You could add dried fruit and make a yummy fruit and nut bread.

Can I just use Metamucil for the psyllium seed husks?

So excited to try this I ran out and grabbed the ingredients I was missing. I'm in the sit & wait stage now. Kind of wishing I had added some dried fruit. Can't wait to taste!

If anyone is curious about the nutritional breakdownof this yummy bread, check out Holly's comment under Sarah's recipe at http://www.mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/

I meant to say before, be sure to add the extra 1/2 tsp. salt if using coarse-ground. I forgot the first time and found the bread to be a little bland.

Try pumpkin seeds/pepitas and/or pine nuts. Rice bran or quinoa flakes for the oats? Wonder about corn meal....

Can't wait to try this. The tip-the-whole-thing-over-and-put-it-directly-on-the-rack is scary and exciting.

Calories estimate? per slice.?
This recipe makes how many normal slices?
I try and calculate my daily calories, but never know how to judge homemade breads or bakery bought breads. This recipe would be great if I had SOME guess as to calories.

Please don't use sunflower seeds as the recipe suggests, but sunflower kernals. Big difference. Most people probably know, but some will buy the seeds (with the soft kernal on the inside) and have to crack a whole lot of seeds to get to the kernal. I'm going to follow Barb168's suggestion and toast the seeds first. I can't wait to make this bread. It looks lovely AND delicious!

Do you have the nutritional info for this recipe?

I made this after reading about it on Sarah's site. Really delicious! I like it best with the sunflower seeds and nuts lightly toasted first to give more flavor. And it is great toasted as is or served with butter, nut butters, or cheese.

Wow, this has me salivating!! I am not allowed sunflower seeds or oats, but can have all seeds and nuts (except almond). Since it's cool to swap ingredients, can anyone suggest how to swap out those two ingredients? No grains please! Thank you in advance!! I want this so bad!!!

I am very excited to try this. We need a great gluten-free bread!

Just purchased a few things for this online, an expensive 1st loaf, but I'm banking on this being a keeper! :-)

i cant wait to read your column on this one.