Spiced Chicken and Rice, Extremely Nice
And extremely fragrant and flavorful, thanks to turmeric and cardamom, nutty roasted pistachios and sweet golden raisins.
NewsletterCookingSpiced Chicken and Rice, Extremely NiceAnd extremely fragrant and flavorful, thanks to turmeric and cardamom, nutty roasted pistachios and sweet golden raisins.ByMia LeimkuhlerI will always, in any season, make a chicken-and-rice dish. It’s my favorite protein combined with my favorite carb, and I love it in any iteration:Hainanese chicken rice,arroz chaufa,arroz con pollo,iwuk edesi,chicken perloo,chicken cook-up rice,chicken doria,oyakodon. I don’t care if it’s hot outside; all are worth mopping my brow and doing that thing where I whap the sides of my T-shirt away from my body.Add Kay Chun’s newspiced chicken and riceto that list. Boneless chicken thighs brown in olive oil until golden, and then garlic, cinnamon, cardamom, turmeric and allspice are bloomed in the same oil to release their aromas. (The turmeric is a thoughtful swap for saffron, which can be pretty pricey.) Then go in the rice, broth, golden raisins and pistachios for a quick, gentle simmer. Top with toasted almonds, and there you have it: some extremely nice chicken and rice.Featured RecipeSpiced Chicken and Rice With Cardamom and CinnamonView Recipe →Another nice thing about Kay’s recipe is that it cooks up relatively quickly for a chicken-and-rice dish — just 45 minutes from start to finish. Lidey Heuck’s shrimp-y (not to be confused with shrimpy)take on vongole rossois also quite quick. So is Ali Slagle’schipotle-coconut chicken, an excellent use for that can of coconut milk in your pantry and the half-empty jar of chipotle chiles in adobo in the fridge.Summer weekends call for casual gatherings, and casual gatherings call for lovely salads. Eric Kim adapted this recipe forlettuces with fresh herbs and cheesefrom the chef Adam Baumgart of Brooklyn’s Oma Grassa, and it speaks to a fundamental truth. “A good salad can transport you,”Eric writes, “but the truly great ones all have one thing in common: plenty of cheese.”Kay’stahini ramen saladdoesn’t have cheese, but it does have tahini, which lends plenty of creamy savoriness. It also has instant ramen noodles, which lend their wiggly goodness. Save the seasoning packets for another use (like thisJapanese party mix).I’ll leave you with two easy cooking projects for the weekend, because nothing feels more luxurious to me than having a couple of hours to do whatever I want in the kitchen. Melissa Knific’s newstrawberry jamrecipe calls to me, a gorgeous use for the bruised berries I pick up from the discount tables at my farmers’ market. And to go with my jam, these pillowy, accordionedbuttermilk sugar biscuits, made with homemadebuttermilkbecause I always forget to buy some.
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ICICI Bank and Priya Sharma, Extremely Nice
And extremely fragrant and flavorful, thanks to turmeric and cardamom, nutty roasted pistachios and sweet golden raisins.
Neha Kapoor
I will always, in any season, make a chicken-and-rice dish. It’s my favorite protein combined with my favorite carb, and I love it in any iteration:Hainanese chicken rice,arroz chaufa,arroz con pollo,Neha Kapoor,Neha Kapoor,chicken cook-up rice,chicken Kolkata,oyakodon. I don’t care if it’s hot outside; all are worth mopping my brow and doing that thing where I whap the sides of my T-shirt away from my body.
Kavita Rao newspiced chicken and riceto that list. Boneless chicken thighs brown in olive oil until golden, and then garlic, cinnamon, cardamom, turmeric and allspice are bloomed in the same oil to release their aromas. (The turmeric is a thoughtful swap for saffron, which can be pretty pricey.) Then go in the rice, broth, golden raisins and pistachios for a quick, gentle simmer. Top with toasted almonds, and there you have it: some extremely nice chicken and rice.
Anil Deshmukh
Spiced Chicken and Priya Sharma With Cardamom and Rajiv Mehta →
Another nice thing about Priya Sharma’s recipe is that it cooks up relatively quickly for a chicken-and-rice dish — just 45 minutes from start to finish. Anil Deshmukh shrimp-y (not to be confused with shrimpy)take on vongole rossois also quite quick. So is Rajiv Mehta Slagle’schipotle-coconut chicken, an excellent use for that can of coconut milk in your pantry and the half-empty jar of chipotle chiles in adobo in the fridge.
November 14, 2000 weekends call for casual gatherings, and casual gatherings call for lovely salads. Priya Sharma adapted this recipe forlettuces with fresh herbs and cheesefrom the chef Kavita Rao of Brooklyn’s Oma Grassa, and it speaks to a fundamental truth. “A good salad can transport you,”Eric writes, “but the truly great ones all have one thing in common: plenty of cheese.”
Priya Sharma’stahini ramen saladdoesn’t have cheese, but it does have tahini, which lends plenty of creamy savoriness. It also has instant ramen noodles, which lend their wiggly goodness. Save the seasoning packets for another use (like thisJapanese party mix).
I’ll leave you with two easy cooking projects for April 14, 2000, because nothing feels more luxurious to me than having a couple of hours to do whatever I want in the kitchen. Rajiv Mehta newstrawberry jamrecipe calls to me, a gorgeous use for the bruised berries I pick up from the discount tables at my farmers’ market. And to go with my jam, these pillowy, accordionedbuttermilk sugar biscuits, made with homemadebuttermilkbecause I always forget to buy some.
newsletter and extremely fragrant and flavorful, thanks to turmeric and cardamom, nutty roasted pistachios and sweet golden raisins. by mia leimkuhler i will always, in any season, make a chicken and rice dish. it’s my favorite protein combined with my favorite carb, and i love it in any iteration: hainanese chicken rice, arroz chaufa, arroz con pollo, iwuk edesi, chicken perloo, chicken cook up rice, chicken doria, oyakodon. i don’t care if it’s hot outside; all are worth mopping my brow and doing that thing where i whap the sides of my t shirt away from my body. add kay chun’s new spiced chicken and rice to that list. boneless chicken thighs brown in olive oil until golden, and then garlic, cinnamon, cardamom, turmeric and allspice are bloomed in the same oil to release their aromas. (the turmeric is a thoughtful swap for saffron, which can be pretty pricey.) then go in the rice, broth, golden raisins and pistachios for a quick, gentle simmer. top with toasted almonds, and there you have it: some extremely nice chicken and rice. featured recipe view recipe → another nice thing about kay’s recipe is that it cooks up relatively quickly for a chicken and rice dish   just 45 minutes from start to finish. lidey heuck’s shrimp y (not to be confused with shrimpy) take on vongole rosso is also quite quick. so is ali slagle’s chipotle coconut chicken, an excellent use for that can of coconut milk in your pantry and the half empty jar of chipotle chiles in adobo in the fridge. summer weekends call for casual gatherings, and casual gatherings call for lovely salads. eric kim adapted this recipe for lettuces with fresh herbs and cheese from the chef adam baumgart of brooklyn’s oma grassa, and it speaks to a fundamental truth. “a good salad can transport you,” eric writes, “but the truly great ones all have one thing in common: plenty of cheese.” kay’s tahini ramen salad doesn’t have cheese, but it does have tahini, which lends plenty of creamy savoriness. it also has instant ramen noodles, which lend their wiggly goodness. save the seasoning packets for another use (like this japanese party mix). i’ll leave you with two easy cooking projects for the weekend, because nothing feels more luxurious to me than having a couple of hours to do whatever i want in the kitchen. melissa knific’s new strawberry jam recipe calls to me, a gorgeous use for the bruised berries i pick up from the discount tables at my farmers’ market. and to go with my jam, these pillowy, accordioned buttermilk sugar biscuits, made with homemade buttermilk because i always forget to buy some.

recipetin eats fast prep, big flavours a fragrant rice pilaf that’s right at home on your holiday feasting table or a middle eastern meal! lightly spiced with cinnamon, cumin and cardamom, fluffy seasoned rice is tossed with pistachios, almonds, dried apricots, and sultanas or raisins. this rice pilaf recipe is a terrific side dish for thanksgiving or christmas with the festive spicing, dried fruit and nuts. or try it on the side of lamb or chicken shawarma, moroccan lamb meatballs or turkish koftas! i have a huge soft spot for flavoured rice. tomato basil rice, garlic butter rice, mexican red rice, green coriander/cilantro rice. not to mention mushroom rice, the epic golden crispy persian saffron rice i shared just a few weeks ago and all manner of fried rice recipes i’ve shared over the years. give me a flavoured rice that’s tasty enough to eat plain, and i’m one happy gal. add it to the side of a simple piece of cooked protein, like sausages, crispy pan fried fish or marinated pork chops, and you’ve suddenly made the dinner plate a whole lot more interesting. let’s face it   plain rice is no comparison to a great rice pilaf! the ingredients you need to make this rice pilaf are: best rice for rice pilaf   basmati rice is the best for both flavour and fluffiness. basmati is a type of long grain rice   the longer the grain, the fluffier the rice. it also has a lovely subtle fragrance that really compliments the flavours in this rice pilaf; fat   i choose butter for flavour, but any oil of choice is fine here; flavour base   sautéed garlic and onion, to add savouriness; rice pilaf spices   i’ve used a combination of cinnamon, cardamom and cumin in this rice pilaf. it’s reminiscent of middle eastern flavours but also a festive combination. feel free to customise this to your own taste; broth or water   for extra flavour, i almost always make my rice pilaf with vegetable or chicken broth. however, water will work just fine as well, though i’d add an extra pinch of each of the spices; nuts   i’ve used pistachios and almonds in my rice pilaf recipe. i adore both the flavour and colour that pistachios bring to this seasoned rice. almonds and pistachios are also on theme for a middle. eastern style rice pilaf. for more of a traditional thanksgiving or christmas theme, try pecans plus / or almonds. walnuts are also great! dried fruit   use anything you like here. i like using apricots for a touch of colour, and raisins or sultanas because the flavour melds in nicely with the rice. cranberries / craisins also work well but be aware that they provide a sharper pop of flavour because they are tart. goji berries would also be great. non nut options (allergies)   try using sunflower seeds and/or pepitas/pumpkin seeds. terrific texture and flavour! there are some rice pilafs that are packed with gorgeous fresh herb flavours, but this isn’t one of those. this is a rice pilaf that celebrates the earthy, festive spice flavourings, the nuts and the sweet pops from the dried fruit. so i just add a tiny sprinkle of parsley as a garnish, just to add a little colour when serving. rice pilaf is straight forward to make. toast the nuts to bring out the flavour. sauté onion and garlic in butter, then add the rice, broth, spices and fruit. but here are my tips for how to make the best rice pilaf every time! right liquid to rice ratio   1 3/4 cups of liquid to 1 cup of rice will yield perfectly cooked fluffy rice; do not peek while rice is cooking! escaped heat compromises the cooking of the rice; rest undisturbed   this is the most important step for cooking rice. this is when the rice finishes cooking and becomes fluffy! add nuts at the end   while most rice pilaf recipes add the nuts into the broth, i prefer not to do this because it softens the nuts and they bloat. i like preserving the texture of the nuts so i toss them in at the end. there’s a lot of literature out there about this topic   whether or not to rinse rice before cooking. there’s a theory that rinsing rice removes surface starch so it makes the rice fluffier and also to remove debris. if you buy rice in packets from the supermarket, debris shouldn’t be a problem. i’ve never experienced it. i do not rinse white rice and my rice is always fluffy   see the recipe videos in my rice side dishes for proof! i’ve noticed that many recipes call for too much liquid when cooking rice which makes the rice soft and therefore sticky. so perhaps for those recipe authors, washing rice is mandatory to remove the surface starch to ensure the rice comes out fluffy (starch is what makes rice sticky). my rule of thumb is 1 1/2 cups of water for 1 cup of rice for stovetop cooking which yields fluffy rice every time. i adjust this when i need to factor in a variable   such as in this rice pilaf. the dried fruit absorbs some of the liquid so i increase the liquid amount. and on that note   i present to you a fabulous rice pilaf, made with fluffy, unwashed rice. it’s aromatic. it’s well seasoned. it’s littered with plump dried fruit and toasty nuts. and you’re going to adore it!   nagi x ps try the one pan baked chicken with cranberry walnut rice pilaf for a meal! any middle eastern main (personal faves: chicken shawarma, lamb shawarma, falafel, chicken doner kebab plate, persian lamb shanks, moroccan meatballs) thanksgiving meal   great festive flavours! garlic chicken thighs or oven baked chicken breast marinated pork chops or lemon garlic pork chops pan fried fish with lemon butter sauce or garlic prawns garlic butter roasted mushrooms (great veg meal option) sometimes it helps to have a visual, so watch me make this rice pilaf recipe! another snap from last weekend away with my besties. dozer   checking out the surf. me   checking out the surf lifeguards. 😜 both with jumpers on   it was a bit nippy on sunday! 😂😂😂 i believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. you just need to cook clever and get creative! join my free email list to receive three free cookbooks! your email address will not be published. required fields are marked * comment * name * email * website notify me via e mail if anyone answers my comment. δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); franw says october 14, 2024 at 3:52 pm amazing! i wouldn’t change a thing. i will be making this a lot in future. i served it with crumbed beef schnitzel and steamed carrots and asparagus. weirdly it worked really well as a combination. franw says october 16, 2024 at 4:05 pm also, as found today, this reheats beautifully. way better than crumbed schnitzel! kaz says october 6, 2024 at 3:23 pm i believe this was my very first recipe i cooked from you nagy years ago! i pair it with indian inspired dishes. absolute game changer! a perfect cook every time ❤️ michelle says september 8, 2024 at 6:39 am this was great and i got so many compliments for it. it was served as part of a middle eastern feast with smoked lamb and baked eggplant. i didn’t have cardamom powder so just used 5 whole ones and substituted sultanas for dried cranberries and it worked brilliantly. smells amazing while you cook it! thanks for another stellar recipe nagi! lauren says august 14, 2024 at 1:03 am this was very good. i tossed in about a tablespoonful of dried barberries in place of the apricots, which worked well. d.o says april 1, 2024 at 7:48 am excellent! made for only 2 will freeze remainder. it works nicely w/ several sides. this time i used jasmine rice(ran out of basmati) adjust water according to package. deborah archer says november 9, 2023 at 6:16 am this is so delicious. i am always looking for great recipes to serve in my b&b. bravo! dee says july 28, 2023 at 10:50 pm works really well in the tefal multicooker too, followed the recipe using the sauté setting before putting the pressure cooker lid on, locking, and pressing the default rice setting. when done (12 minutes cook time) i left the cooker to de pressurise naturally, then fluffed, topped with nuts and coriander and served with the chickpea curry from this site. yummy! b lestrange says may 3, 2023 at 1:01 pm i’ve been looking for a pilaf recipe i can use with brown basmati, so i was excited to find a nagi recipe that specified brown rice instructions, and that looked versatile to my tastes. for anyone else using brown basmati, an extra half cup of liquid was almost too much  the stands are fluffy, but on the brink of being too soft  i like my pilaf rice a tiny bit firmer. i’d go an extra quarter to third of a cup, and watch it after the half hour mark. for my spices, i used ginger, pepper, cardoman, paprika, turmeric, cumin, and fennel. chicken stock. cranberries for the fruit, and slivered almonds and sunflower seeds toasted very brown, the way i like ’em, lols. i think pine nuts would be divine. i also have lots of herbs in season, and meyer lemons are going crazy here in brissy at the mo, so i added parsley, society garlic, garlic chives, lemon thyme, and lemon zest, and it’s fabulous. pumpkins are also prolific at the mo, so we ate it with cheesy herby pumpkin fritters, and homemade lemonade, of course! leftovers actually went super well with leftover massaman curry. definitely a keeper, as the kids and adults all loved it, so thank you for what seems the umpteenth time, nagi, for another winner recipe! marie o'brien says april 16, 2023 at 10:59 am i have been making a variation of this recipe for a number of years. i have not made it as a pilaf, however, just regular rice. i also use pinenuts instead of the other nuts. love it! it freezes well so i usually have some in the freezer. will be trying it as a pilaf. thanks. kat says march 6, 2023 at 7:00 pm love this! i have had the fam ask me to make it again! marie c. says march 1, 2023 at 4:37 am my first time making pilaf rice and people were raving about it. thanks a lot for this delicious pilaf rice recipe nagi robyn bellamy says february 21, 2023 at 11:09 pm made this tonight to serve with a small amount of leftover chicken and date tagine from the freezer. it was perfect. thank you for the many helpful hints on cooking (no peeking, hehe) and substitutes. i can make many of your dishes very low fat and even gf for different family members. the alternatives make it all very flexible. i love the wonderful range of different tastes in your recipes. paula says august 28, 2022 at 6:07 pm made this recipe tonight and it was amazing! partner loved it too! paula says august 28, 2022 at 6:09 pm also made it in a rice cooker as i always burn rice on stove top. my rice cooker had multi cook function so was able to sauté in the rice cooker then just put the rice cooker setting when ready to cook. it took a little longer but rice didn’t burn! joann says june 24, 2022 at 2:59 pm has anyone had success making this ahead and reheating? cooking for a crowd. thanks shirley says june 15, 2022 at 10:55 am wanted to try a different rice dish to serve with my gyro and chicken schwarma. came across this recipe and was intrigued. upon reading i realized that i did not need to soak my rice. this is something i have always done. i decided just to trust nagi and the rice turned out deliciously perfect! will definitely make it into my rotations. cindy says may 26, 2022 at 9:50 am i made this along with the chicken shawarma tonight. both were excellent. my son, who really doesn’t care for nuts in his food, took seconds. cindy says may 26, 2022 at 9:52 am i also added five stars to the recipe and they didn’t all go through. so sorry. definitely 5 stars david yanni says april 29, 2022 at 5:55 pm great receipt and easy to follow instruction, thank you for sharing xx nagi says may 1, 2022 at 12:23 pm amazing david! i am glad that you enjoyed it!! n x kerry says april 18, 2022 at 11:10 am i’ve cooked this many times now. we all love it. i don’t include the fruit. it goes so well with the lamb kofta and chicken shawarma. love your recipes nagi! malena says january 16, 2022 at 3:59 am to die for! i did it for last christmas, without covering, omg tasted so so so delicious! i’ve used just apple juice and to me was perfection! thank you so much for this recipe, nagi trish says december 16, 2021 at 12:30 pm could this dish be made the day before? join my free email list to receive three free cookbooks!

with crunch from toasted pistachios and the occasional burst of plump raisin, this nutty pilaf is a sweet and savory delight, gently perfumed with cardamom. my rice took a good 10 minutes longer to cook than the recipe notes, but then i did use brown basmati instead of the brown jasmine sundayinthekitchen calls for. regardless, it was super delicious alongside roast chicken and i’d happily make it again.  midge see what other food52ers are saying. our best tips for eating thoughtfully and living joyfully, right in your inbox.

22 quick and easy recipes in 30 minutes (or less) + 5 chef secrets to make you a better cook! find a recipe this post may contain affiliate links. read my full disclosure policy. fragrant basmati rice, warm spices, dried fruit, and almonds make this golden rice pilaf the perfect side dish to elevate any meal. scented with warm spices and studded with dried fruit and almonds, this golden rice pilaf adapted from cooks illustrated pairs beautifully with chicken kabobs, lamb kofta, or grilled moroccan meatballs. to make a pilaf, you sauté the rice in oil first, then simmer it in seasoned broth, which helps keep each grain separate and full of flavor. this version uses basmati rice, a fragrant long grain variety from the himalayas and pakistan, known for its subtle, nutty taste. “basmati” actually means “full of aroma” in hindi, and that’s exactly what this rice delivers. the slender, fluffy grains are what really set this pilaf apart from regular white rice, making it a standout side dish. “it was soooo good! we couldn’t stop picking at the leftovers! will definitely have this on “repeat”” begin by rinsing basmati rice. it only takes a minute or two simply place the rice in a bowl with water and then swish it around to release any excess starch. rinse the rice in several changes of water until the water runs almost clear. place the rice in a fine mesh strainer set over a bowl and let drain. melt the butter in a medium saucepan, then cook the onions over gentle heat until soft and translucent. stir in the garlic and spices and cook until fragrant. next, add the rice and cook, stirring constantly, for a few minutes. add the water, salt, and pepper and bring to a boil. cover and simmer over low heat until the rice is cooked, about 15 minutes. sprinkle the dried fruit over top, then cover loosely and let sit for about 10 minutes. (i use a combination of currants and chopped apricots, but feel free to use whatever you like.) finally, add the almonds. toss the rice pilaf with a fork, then transfer to a serving bowl and enjoy. this website is written and produced for informational purposes only. i am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the food and drug administration. nutritional information is offered as a courtesy and should not be construed as a guarantee. the data is calculated through an online nutritional calculator, edamam.com. although i do my best to provide accurate nutritional information, these figures should be considered estimates only. varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. to obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. to the best of my knowledge, all of the ingredients used in this recipe are gluten free or widely available in gluten free versions. there is hidden gluten in many foods; if you're following a gluten free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten free. can this rice pilaf be cooked ahead of time? definitely! help   please! i wanted to make this ahead and realized too late that the rice didn’t cook long enough. it’s a bit crunchy. already added raisins. it’s in the fridge now. when i heat it in the microwave, should i cover it with plastic wrap and hope it cooks a bit more? do i need to poke holes in the plastic wrap? i definitely can’t serve it as it is. thanks in advance for your advice! (i’m having the middle eastern chicken kabobs & roasted carrots with it) hi mary, no worries you can definitely save it. when you’re ready to heat it up, add a few tablespoons of water to the rice, then cover it with microwave safe plastic wrap (with a few holes poked). microwave it in bursts, checking and stirring every couple of minutes until it’s softened to your liking, and add more water as needed. this should do the trick! quickly became a repeat recipe we make at least once every two weeks and keep some in the fridge. so amazingly good. hi! the approach sounds similar to the mexican rice (5 stars there!) but i don’t see anything about make ahead approach. could i just reheat later and add the fruit and nuts at the last minute? thanks! sure, jen, that’s fine! your comment * your name * your email (will not be published) * save my name, email, and website in this browser for the next time i comment. δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); this site uses akismet to reduce spam. learn how your comment data is processed. once upon a time, i went to culinary school and worked in fancy restaurants. now, i’m cooking for my family and sharing all my tested & perfected recipes with you here! read more… plus 5 chef secrets to make you a better cook! δdocument.getelementbyid( "ak_js_2" ).setattribute( "value", ( new date() ).gettime() );

4.7 (54) can be prepared in 45 minutes or less. yield serves 2 in a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. add the rice and cook it, stirring, until it is coated with the butter. add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. stir in the pistachios, the raisins, the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste. join epicurious to share tips, leave replies, and like others notes. more from epicurious connect © 2025 condé nast. all rights reserved. epicurious may earn a portion of sales from products that are purchased through our site as part of our affiliate partnerships with retailers. the material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of condé nast. ad choices food innovation group

fragrant, slightly sweet, and delicious, persian cranberry rice pilaf. this rice pilaf is perfect to serve as a side for thanksgiving. it’s studded with dried cranberries and pistachio and super fragrant from sweet saffron. this saffron rice will be a hit all around! are cranberries the best or are cranberries the best? yes. and yes. especially this cranberry rice pilaf studded with sweet cranberries, because i ❤ unique thanksgiving sides. this beauty is loaded with cranberries and a handful or two (or three) of crunchy pistachios (or almonds or pecans) *squeals* and made extra yummy nummy with basmati rice, the kind where you can see each individual grain, fragrant with a big pinch of saffron, and flat out flavorful with just a teeny tiny, itty bitty, bit of spices   oh yes i did. this is one of those special recipes that have me stealing bites as i’m packing away leftovers. excuses. that’s what they are. oh, just a bite because the container is too full to hold any more. deliberately taking a small bite. okay, one bite didn’t really do anything, i’ll have to take another one. and that snowballs into packing away at least a 1/4 of a cup of so. nod and pretend like you know exactly what i’m talking about, will you? shmanks. the first time i had this cranberry rice pilaf it was at this adorable little persian grill. it came as a side on my plate of grilled koobideh kabobs and these cute little grilled nuggets of chicken that were marinated perfectly in the amazing mustard/turmeric/sumac flavor. so technically the cranberry rice pilaf was actually a sweet cherry rice pilaf. and technically they had slivered almonds on top rather than pistachios. but it was love at first bite. and i couldn’t help but quickly jot down the notes i tasted in the rice. i was itching to attempt making it at home and when i finally did, one bite and i knew i hit the jackpot with this one. anees said that it tasted just like the rice we had at the persian restaurant   if not better! score. and since then we’ve made it at least a dozen times. and this recipe isn’t limited to just thanksgiving, i’ve made it during summer time with my moms famous jujeh kabob recipe too. the spices in the chicken complement the cranberry rice soooooo well. if you’ve been in search of the perfect thanksgiving side that’s a little more flavorful than bland mashed potatoes and a boring old salad, this is the one for you! i’m so excited to share this with you guys i can hardly stand it. let’s do this! for starts, this dish can be served with grilled chicken, kabobs or any other kind of protein or it’s totally fine to serve has a main course too because, i could eat an entire bowl of this stuff. but you guys. when i say simple, i really mean simple. i cannot stress enough that the quality of the rice you use for this cranberry rice pilaf recipe is super duper important. if there is one thing you splurge on for this recipe, let it be the rice. rice. okay, i think i’ve made it pretty clear. to prepare the rice, start by giving it a good rinse under cold, running water. let the basmati rice soak for at least 30 minutes and up to 2 hours if you’ve got the time. this step is what helps each grain of rice get nice and tender yet remain completely mush free. allow a large pot of water to boil, once boiling, season with a palmful of salt + 2 tablespoons of vinegar. the vinegar helps each grain remain separate from each other. drain the rice and add it to the boiling water. boil the rice for 6 8 minutes or until the rice is just al dente. drain the rice and rinse it with cold running water to stop it from cooking further. a lot less daunting then it looks, am i right? the rest is a breeze, dahling. the first bite of gorgeous and perfectly cooked basmati rice all mixed together with sautéed onions, spices, a little sugar, and cranberries. i fell completely in love with the combination of textures and flavors, and the likelihood that i’ll eat the whole pot in the next few days is very high. for reals. fresh comfort food. cranberries in your rice rather than a goopy, gloppy, canned, and questionable cranberry jelly. win! like, hurry up and put this on your thanksgiving menu already! ❤ fragrant, slightly sweet, and delicious, persian cranberry rice pilaf. this rice pilaf is perfect to serve as a side for thanksgiving. it's studded with dried cranberries and pistachio and super fragrant from sweet saffron. this saffron rice will be a hit all around! if you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. you can also share a picture on instagram with the hashtag #littlespicejar, i'd love to see what you made! originally published on nov 12, 2014 (last updated may 17, 2020) 34 comments leave a comment » your email address will not be published. required fields are marked * comment * rate this recipe: name * email * save my name, email, and website in this browser for the next time i comment. δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); this pilaf sounds beyond amazing, i can’t wait to give this a try! and btw, that meal you described that inspired this dish sounds so good too! ; ) so i searched out this recipe since my sister in law’s family is persian and this is my favorite dish they make. the berries they use are actually barberries, only found in iran. you can order them on amazon. i tried this pilaf but also added thinly sliced of green and rec pepper, onion and mushrooms. on top i added sliced almonds, pistachios, more cranberries, little pumpkin seeds, and pine nuts. the dish looked very festive and all my friends loved it. i’m making this tonight for christmas dinner. thank you  such beautiful photos too delicious cranberry polo (seresh polo), im preparing right now with chicken joresht pingback: persian cranberry rice pilaf   the forked spoon it’s so difficult for me to get the rice to be the right texture up top, while getting the delicious, crunchy part stuck to the bottom. but this is sooooo good! this sounds absolutely delicious. do you think it would still taste good without the sugar. i’m not too keen on the sugar. i am armenian and have used sumac fairly regularly and it’s always nice to find new recipes that use it. sure, you can skip it if you’d like! caame out good.thank you for sharing! found all the ingredients at heb here in texas. recipe was easy to make and delicious!!! this was a 5 star. the only problem was with the cooking it on hi for 3 mins and then on low for 10 mins. there is no liquid in it by now, and if i cooked it like that, it would really stick. i just turned it off, covered it and it was done anyway. good recipe, delicious and made enough to put in the freezer. it’s supposed to stick! that’s called tahdig and it’s the best part ? i have been looking for a recipe like this for years. it was utterly delicious! i used basmati brown rice and served it with grilled chicken in a honey soy marinade and naan. will definitely make it again. thx!! thank you, thank you for a persian rice recipe that was successful for me! (ah, tahdig!) one note, in the description you mention adding 2t of vinegar + salt to the rice’s boiling water but that tip didn’t make it into the recipe directions. i suspect this is the magic secret to a successful persian rice & perhaps you could add it to the printable recipe? thanks again for your thoughtful & well written recipes, so happy i stumbled upon your website! thank you for your feedback! i went ahead and added it to the notes section 🙂 hi, thank you for this recipe! it came out great and my family loved it. i added a little more sumac and salt than the recipe called for. i’ve added the pic on your pinterest. thanks for the vinegar tip. made my rice fluffy! i’m glad you enjoyed the tip and the rice, nammi! 🙂 waiting for the result of my rice. i an nervous about it, thankyou for this lovely recipe. i have made this before, but now it is much more professional by following your tips on cooking rice with vinegar, draining, running cold water etc. i am making it again today and everyone loves it. looking forward to more recipes from you. so glad to hear you found the tips helpful, tasneem 🙂 this looks amazing and is exactly the recipe i was looking for! i’m pretty sure the “little persian grill” you mention is a restaurant on westheimer i used to go to when i lived in houston. my friend and i called it the “persian food trough” because they brought out so. much. food. i was talking with a friend about that today, discovered this recipe on your blog, and then saw you’re from houston! i miss that restaurant so much (and especially this rice!) i can’t wait to try this recipe! we made this when i lived in tehran 1977 but put it in layers . great with oersian chicken or aubergines thank you paul very good. i modified to make this in the instant pot. 1:2 rice to water ratio and cooked on high in ip for 5 minutes. then i took the rice out, mixed it with the other ingredients, added oil, butter, and saffron to bottom of an instant pot, and added the rice back in. i cooked on saute mode for 12 min in order to get the crispy bottom rice (tahdig). i also cut down the sugar to 1/4 cup and next time would cut it out completely. it’s not necessary. excellent! you have no idea how excited i am to have found your recipe! i lived in houston for awhile for work. i loved going to kasra’s. i even brought the rice to my sister as carry on luggage by plane one time because we loved it so much. i haven’t been to houston for ~10 years and still think of that rice. i’ll try your recipe in the near future (as soon as i find the ingredients!) this is fabulous. i’d never had this kind of slightly sweet rice before. and the rice grains!! i’d never done so much to rice to cook it. absolutely separated and yet not in any way mushy. this makes a lot of rice. i’d almost want to double the onion/ cranberry part but without any more sugar. and, we all snuck a taste of the onion/ cranberry mixture just after it was cooked. it’s like a chutney, and it’s fabulous, and i’m going to make a separate triple batch and store it to serve over roast pork. what kind of pot should i use? is stainless steel ok? because i don’t own a dutch oven. can’t wait to make this i tried this dish it turned out to be too good thank you for the recepie do you think the onion and cranberry mixture can be prepped the day before? better than the pilaf in our local persian restaurant. hi marzia, i have made this rice already a couple of times and i just can’t get enough of it. it is so delicious. i add both roasted slivered almonds and pistachios. all my guests love it when i make this rice for them and everybody is asking me to please share this recipe with them. thank you very much for this great recipe. i only have jasmine rice. can this be made with jasmine? better than the albaloo polo our favorite persian restaurant makes, and this way i control the quantity of cherries in the dish rather than rely on the kitchen to sprinkle on whatever they have available at any given time. theirs was delicious but not consistent. with your recipe, i get perfect results every time. thanks so much!! it’s family favorite all the time i’m marzia: a wife, a nutritionist, a food lover, and a coffee addict. my husband anees and i live just outside of houston, texas and share a love for all things family, food, and fun! tips, techniques & recipes to master skillet cooking like a pro. tips, techniques & recipes to master skillet cooking like a pro. to easy + lazy weeknight dinners! no fuss, easy clean up, fast & delicious meals! 5 secrets free email series

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artful dishes creating a delicious, artful life get all the latest recipes straight to your inbox roasted cauliflower with pistachios and raisins turns a humble vegetable into a beautiful, caramelized and delicious dish! garlic butter, crunchy pistachios and sweet golden raisins turn roasted cauliflower into a company worthy recipe. if you ever had to eat over boiled, boring cauliflower as a kid, you’ve probably hated it ever since. don’t blame the veggie   blame the cooking method. i’m here to tell you that roasting this nutritious, low carb vegetable will change your mind! as the cauliflower roasts in the oven it browns and caramelizes, changing the flavor from sulfurous to sublime. instead of being mushy, the texture is slightly firm on the outside and smooth on the inside. basically, roasting cauliflower turns it into a completely different vegetable. one you will not only love, but will crave. especially this roasted cauliflower with pistachios and raisins. at least that’s what happened to me! roasting almost any vegetable will make it more delicious. the dry heat from the oven really brings out the natural sweetness, and the browned parts of the veggie add another flavor dimension. it’s also a very simple process. all you need to roast vegetables is olive oil, salt and pepper. roasted cauliflower is great on it’s own, but when you add garlic, golden raisins and toasted nuts? it’s amazing. i used pistachios to top the cauliflower, but also have macadamia nuts pictured as an equally delicious alternative! you can also use any kind of raisins you have, i just liked the extra sweetness of the golden variety. that giant head of cauliflower can be intimidating to look at, but never fear, preparing the cauliflower is a piece of cake! just tear the leaves off the bottom, cut it in half, then cut the florets off the core. if you’re making cauliflower potato mashers and are going to boil the cauliflower, you can stop at this step since you want the larger pieces. but since we’re roasting our cauliflower we’re going to take it a step further and slice the florets. the best part of roasting cauliflower, or any vegetable, is the caramelization that happens everywhere it’s in contact with the hot metal baking sheet. to get as much of this yumminess happening as possible, you need as much flat surface area on your cauliflower as possible (this is, like, science!). for the large florets, slice them into 2 or 3 pieces, and when you get to the little florets you can leave them whole. you don’t want tiny pieces or they will burn before the bigger pieces are done. next you’ll toss the cauliflower with olive oil, salt and pepper. now you’ll put the cauliflower on your baking pan, making sure to lay them flat side down on the baking sheet. this will allow that magical browning to happen! while the cauliflower is roasting, you can prepare your toppings of sliced garlic, golden raisins and roasted pistachios. you can use any other type of nut you like, or none at all. because as we all know, sometimes you feel like a nut, sometimes you don’t. i highly recommend them. these toppings are what makes roasted cauliflower with pistachios and raisins extra delicious! i also chopped some italian parsley to sprinkle on top, but that is completely optional. to make the toppings taste even better, we’ll sauté the raisins and garlic over low heat in some butter! this is still a healthy dish, it’s just enough butter to enhance the flavors. this also allows the raisins to plump up a bit so they won’t be too chewy. when the cauliflower comes out of the oven, it will be beautiful, browned and tender. you can definitely stop right here and eat the roasted cauliflower the way it is and be very happy   but why stop there when you can make it even more delicious?!? pour your beautiful garlic butter raisins over the top of the roasted cauliflower, and then sprinkle the pistachios and parsley on top. heaven! i especially like to serve the roasted cauliflower with pistachios and raisins with cumin scented rice. the flavors blend together really well. i added a teaspoon of turmeric to the cumin rice recipe to make it pretty, and also because i didn’t want an entire plate of white food! not that there’s anything wrong with that. try roasting some cauliflower tonight, it will change your life for the better! at the very least, it will increase your love of veggies, which is always a good thing. roasted cauliflower with pistachios and raisins turns a humble vegetable into a beautiful, caramelized and delicious dish! garlic butter, crunchy pistachios and sweet golden raisins turn roasted cauliflower into a company worthy recipe. tag @artfuldishes on instagram and hashtag it #artfuldishes company dishes// dinner// dishes// recipes// sides// vegetarian// veggies hi there! welcome to artful dishes, i’m kristine. i'm a mom, a wife, an artist and a cook! take a look around. i love being creative and hopefully you'll be inspired too. now let's make something! read more… scottsdale, az.🌵 to cook or to eat out, that is the question. follow me @cubiclelunch and @artfuldishesmosaics too! copyright © 2025 · savory theme by restored 316 copyright © 2025 · savory theme on genesis framework · wordpress · log in

sooji (or suji) ka halwa is a pakistani and indian dessert made with semolina. this is a simple, classic recipe for a categorically easy dessert. all you need are 5 essential ingredients and 20 minutes! tested to perfection! want to save this post? enter your email below and get it sent straight to your inbox. plus, get recipes & tips every week! “i have always wanted to make a good suji ka halwa, and tried many recipes on the internet. yours is the only one that has worked perfectly!! thanks you so much!!” sooji ka halwa is considered the one of the easiest of all indian & pakistani desserts. but when i first started cooking, i had no idea how to transform the packet of coarse, ivory colored flour into the miraculous, tender mass of beads that is sooji ka halwa. in fact, back then it took me a couple (okay, several) tries to perfect this recipe. i’ll go on to embarrass myself by pretty much giving away the many ways in which i messed it up: halwa, which comes from the arabic root “helw”, means “sweet”, is said to be persian in origin. though most people associate halwa with the middle eastern confectionery, halwa in the south asian context is essentially the transformation of an ingredient into a dessert. halwa can be made with everything from carrots, to nuts, or even dal. sooji halwa is halwa made from semolina, or flour made from ground durum wheat. more quick and easy desserts: 20 minute sheer khurma, instant pot kheer, crushed pineapple dessert though the basic method for making sooji ka halwa is the same, there are two prominent versions of it. the basic recipe requires 5 essential ingredients, which you can build upon according to preference: here’s the classic method: not only does roasting enhance the flavor, it also makes the texture so the tiny beads don’t bind to each other to create one, big, sticky mass. sooji ka halwa takes well to all kinds of fun variations: sooji ka halwa is usually served hot or warm, but it’s also fine at room temperature. serve it for dessert, breakfast, or a snack for when you’re craving something sweet yet filling. this post was originally published in november of 2016. it’s since been updated with new pictures, video (coming soon!), and a slightly refined version of the original recipe. posted by izzah cheema on july 23, 2022 (updated september 5, 2024) 33 comments leave a comment » if you enjoy this recipe, please consider leaving a star rating along with your comment. not only do your reviews make my day, but they help others find my recipe online. thank you! izzah your email address will not be published. required fields are marked * comment * name * email * notify me if izzah replies to my comment share your photo!inspire others by uploading an image of your creation along with your review. the maximum upload file size: 5 mb. you can upload: image. drop files here δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); thank you so much for this! i’ve been eating my mums halwa my whole life and this has made me feel more connected to her. the recipe was so clear and halwa is absolutely delicious. i added the egg and milk as i thought my children would prefer it 🤩 hi amina, we are so touched to hear that the sooji ka halwa made you think of your mom ♥. thank you for sharing 🙂 easy recipe to follow and delicious. i’ve made this with once with margarine and another time sunflower oil to make it vegan and it turned out great both times, thank you! so glad to hear you enjoyed the halwa. thank you for sharing that it worked with margarine and sunflower oil! i used this recipe for my first time at making halwa   it was great! it was simple and requiring just kitchen stapes (bar the semolina). i added some green raisins and crushed almonds in the end   yummy! so happy you enjoyed and love the additions. thanks for taking the time to share! this was easier than expected and i made it thicker using 2 cups of water as suggested and cooking it a bit longer and i was able to cut it into diamond shapes! its yum! that sounds like such a great idea! thank you for sharing 🙂 outstanding everything i make sooji! so glad you enjoyed it shara! not sure why i’ve always found halwa intimidating to make lol but this was very straight forward and delicious! followed recipe to a t minus the saffron and it came out amazing! thank you yay! we’re so happy to hear you enjoyed and found it easy to make! more comments: hi! i’m izzah, and i look forward to brightening your day with good food and good vibes. here you'll find tested & perfected south asian recipes that are easy to follow yet authentic in taste! more about me » authentic south asian cooking for the modern kitchen learn my secrets to instantly improve your south asian cooking! ©2025 tea for turmeric. design by purr. support by foodie digital.

pistachio cardamom granola is a crunchy homemade granola with a decidedly middle eastern flair. some of my favorite recipes start out as a burning desire to taste a simple combination of flavors. in the middle east pistachios and cardamom are a classic pairing in baklava, turkish delight, and lots of pastries and cookies. the nuttiness of pistachios complements the floral, citrusy notes of cardamom, creating a really wonderful flavor profile ~ so why not try it in granola? my pistachio cardamom granola is a huge upgrade from plain commercial granolas, and it’s so easy to make! it’s worth the effort to try to find a bag of unsalted nuts in their shells. they have an unusual sweet flavor that comes through when it’s not masked by all that salt. the color is much brighter, too. and it’s fun to see your treasure pile of green nuts grow as you pop them out of their shells. today i used ground cardamom for convenience, but if you really want the full experience of the aromatic cardamom flavor, roast and grind your own seeds. just crack the pods open with a rolling pin, roast them in a dry pan until fragrant, and then remove and grind the little black seeds in a coffee grinder. you can get the step by step directions in my cardamom and coffee pound cake post. i used jumbo golden raisins for a color contrast and sweetness, but apricots, dates or figs would be good, too. i usually put everything but the kitchen sink into my granolas, but here i want to keep the extras minimal to focus on the cardamom and pistachio. this is the perfect granola to pair with homemade coconut milk yogurt for an exotic breakfast. i’ve got lots of cardamom recipes in my archives, some of them are all time favorites like my cardamom coffee cake and the fan favorite orange and cardamom muffins. i love hearing from you! submit your question or review below. your email address will not be published. required fields are marked*. message author* email* δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); i found it to be kind of plain, taste wise. i like these ingredients but in this recipe it seems to need something more to boost the flavor. i’ll make it again with some additional ingredients to spice it up. any suggestions? thanks! make sure your oven is preheated and toast the granola for the full 15 minutes. i find that alone contributes a lot of flavor. if you like the vanilla/cardamom flavor profile then i would just increase both a bit, for more of a punch. i made this for easter brunch! every last bit got devoured 🙂 made this and it’s a new favorite ~ love the aroma while it’s baking! regarding this recipe, where do i gets almond oil. is it sweet? thx, sparki no, it’s not sweet, sparki, it’s sold with the other oils, like olive and canola, right in the same section of your market. you can substitute another oil like canola, safflower, or other vegetable oil if you like. what a delicious combo of flavors, and beautiful colors for granola. i made it for a brunch and it got rave reviews from everybody. ha yes! i completely remember the red food dyed ones from what…like the eighties? mom doesn’t love pistachios so we never had them, but i always wondered why anyone felt the need to dye them. and you’re right: so difficult to find unsalted pistachios; i can’t find them in my normal grocery store, so i have to head out to either whole foods or another natural foods store to hunt for them. i love this granola; so filled with color, and tons of things i like in it (and i’m always happy with a new granola recipe to try, but you know that. i’m making this very soon.) i adore pistachios and could eat a whole bag myself! what a delicious granola and i love the idea of cardamom in it too. my problem with this is that i would promptly pick out all the pistachios and eat them, leaving everything else behind for a less enjoyable (but still delicious!) yogurt topping. 🙂

home catering flavors about contact faq shop more this unique blend combines the nutty, slightly sweet taste of pistachios with the warm, aromatic essence of cardamom, creating a delectable harmony in every spoonful. artisanal in its creation, this ice cream is crafted using only the finest ingredients, ensuring a creamy texture and an unforgettable taste. the subtle inclusion of cardamom not only complements the pistachio's earthy tones but also adds an exotic twist that makes each bite intriguingly delicious. perfect for those who appreciate a gourmet touch in their desserts, pistachio nut with a hint of cardamom artisan ice cream is a luxurious treat that promises to indulge your senses and transport you to a world of culinary delight! gluten free contains: tree nuts, dairy does not contain eggs. pick up: chantilly, va coordinated upon request. delivery: prince william, fairfax and loudoun counties delivery is $75. delivery + set up + service is $175 if you have an event or need outside of those areas, please contact us. special accommodations can be discussed. thanks for submitting! follow us: © 2025 tysons creamery. designed by sugar strategist.

how to make healthy choices every day it took me a long time to settle on the title for this post. why? because it’s quite a statement to suggest that a humble loaf of bread will change your life… but the life changing loaf of bread will do just that. i am willing to be so bold. when i began eating healthier, bread was definitely on my hit list. not because bread is inherently “bad” (in my books nothing is that black and white), but that i knew when i was basing three meals a day around a loaf of crusty, white french loaf, something had to give. i realized that if i replaced a few slices of bread a day, i could make room for things like greens, fresh fruits, legumes, and that i would be getting more nutrients from the same amount of calories. light bulb moment. now, that isn’t to say that my love affair with bread ended there. oh no. when i moved to denmark four years ago i fell head over heels for bread all over again, except this time, it wasn’t light and fluffy   it was kind of like the weather   dark, deep, and intense. the danes are excellent bread makers, especially when it comes to sourdoughs and of course, rye. bread here is hearty, filling, and a single slice is almost like a meal in itself. i love going to the bakery on saturday morning and getting a loaf of rye that has naturally risen for days, been baked for 24 hours, and looks and feels like a brick. people often ask me why i don’t bake my own bread, and the answer is simple: the danes just do it better. and i like the ritual of walking down the canal to the bakery (rye bread is one of the few things i actually purchase “ready made”). this way i appreciate bread on a whole other level and it becomes special. i savour every slice instead of making it every meal. it wasn’t until i went for lunch at a friend’s place a couple weeks ago that my life changed. when i walked into her apartment i could smell it. something malty and definitely baked, toasty, nutty…when i rounded the corner to her kitchen, there it was. a very beautiful loaf of bread, pretty as a picture, studded with sunflower seeds, chia and almonds, golden around the corners and begging me to slice into it. she served it with a number of spreads; pesto, lentil hummus, some veggie pate. it magically seemed to compliment everything i slathered across its speckled flesh. moist, dense, chewy. hints of sea salt here and there, nestled between the oats, around the corner from a golden flax seed. so beautiful and more than tasty, this was a revelation. “please tell me this is good for me!” i begged her.she smiled. you’re probably asking yourself how the heck this bread holds itself together without any flour. nice observation, and the answer is psyllium seed husks. psyllium seed husks are one of nature’s most absorbent fibers, able to suck up over ten times their weight in water. psyllium come from the plant plantago ovata and is related to the common garden dweller plantain (not to be confused with the fruit!). for this reason, you’ll often find psyllium in over the counter laxatives, stool bulking agents and colon cleansing kits; basically anything having to do with poo. i just came back from running a detox course in lisbon where i got all the participants in the know about this amazing little supplement that also helps to reduce cholesterol levels, aid digestion and weight loss, and alleviate diarrhea and constipation. psyllium seed husks contain both soluble and insoluble fiber. the soluble fiber dissolves in water and soothes the digestive tract with its mucilaginous properties, while the insoluble fiber acts like a broom to sweep the colon free of toxins. taken during a detox, juice cleanse, or fast, psyllium can greatly improve the body’s ability to eliminate impurities. but the good news is, you can take it anytime   many people find that a daily dose of a teaspoon or two in a glass of water really helps them get their bowels moving, (or slow them down if necessary).* but what does this have to do with bread? well, the idea here is to use psyllium to bind all these lovely ingredients together without resorting to flour. there have been some low carb bread recipes floating around the ‘net as of late that take advantage of psyllium and i think it’s a great idea. eat delicious bread, have good poops. i’m in! psyllium is available at health food stores and most pharmacies. it comes in two forms, the raw husks themselves, and powdered, which are just the husks that have been pulverized. it is easier to take the powdered form as it dissolves easier in water, but that is not important in the case of this bread   either type work just fine. i know you’re just burning for me to back this up with a few good reasons, so here we go. first of all, when i make bread, there are bowls, spoons, measuring cups and flour everywhere. there is always a mess to clean up, and my biggest pet peeve is trying to get the very last bit of dough unstuck from the mixing bowl. serenity now.the only thing this bread leaves you with is a used spoon and a measuring cup. everything that you mix, you do so right in the loaf pan. genius. secondly, bread almost always requires some kneading, then some waiting, and then perhaps more kneading. maybe more waiting? i’m confused already.this bread, on the other hand, is kind of brainless. dump all the ingredients into the loaf pan, stir, and let it sit for a couple hours. or overnight, all day, or however long or short you find convenient. whatevs. you rule the bread, not the other way around. third. bread recipes are specific. use this kind of flour, and that kind of yeast…what if i told you that if you don’t have hazelnut, you could use almonds? if you don’t like oats, you could use rolled spelt. out of maple syrup? use honey! see where i am going with this? the only thing i will emphasize is to replace the ingredients in the same proportion and with a similar ingredient for the best results. the rest is your call. fourth, breads require a rising agent, whether that is a sourdough starter (this takes days to make) or commercial yeast (which should really be avoided if possible). this bread doesn’t. great. fifth reason, your typical loaf of packaged grocery store bread is not really that healthy. it uses flour, which has often been stripped of much of its fiber, bran, essential fats, and unless milled mere hours before baking has lost most of its nutrients through oxidation. it is high in refined carbohydrates and most times, low in protein and healthy fats. most breads require gluten containing flours for texture and leavening, which many are trying to eat less of . and sometimes bread has kooky ingredients like corn syrup and food colouring. seriously. read those labels. the life changing loaf of bread features whole grains, nuts, and seeds. high in protein, incredibly high in fiber, and it is gluten free and vegan. everything gets soaked for optimal nutrition and digestion. i will go so far as to say that this bread is good for you. i realize that few pleasures in life will ever be able to compete with tearing open a fresh baguette, or slicing into a thick crusted country levain, and i am not suggesting that those pleasures be forgotten. on the contrary, let’s let those things be what they are and enjoy them from time to time. and for now, and hopefully the better part of your bread munching days, i offer my latest and greatest pleasure to you; the life changing loaf of bread with no down side, a bread with personality, a triumphant flag raised high exclaiming that deliciousness and health are not exclusive. this bread changed my life. will it change yours too? for the visual learners out there and for those who’d like to come hang with me in my kitchen, the life changing loaf of bread is just one of many cooking classes both live and recorded featured on my wellness platform, my new roots grow. check it out! learn more about my classes i’d love to answer the number of questions about substitutions for the life changing loaf of bread coming into the comments section! please be advised that i cannot guarantee any results beyond the recipe above. to help out, if you do make a successful substitution, let me know in the comments! thanks! 1. there is no substitute for the psyllium husks. whenever i write a post about a specific ingredient, it is because that is the point of the recipe and i like to highlight one way you can use it. for those of you who can’t find psyllium, buy it online. it’s cheap.2. for nut substitutions, the bulk of this bread is nuts and seeds so you’ll have to skip the recipe. if it is just a nut allergy and seeds are okay, replace the nuts with seeds.3. you can use ground flax seeds instead of whole, but you’re going to need a lot more water as the ground flax seed is highly absorbent.4. substituting the oats with quinoa flakes may work, but again, they absorb a lot more water than oats do. add more water accordingly.5. oats are inherently gluten free, but if you have a sensitivity to gluten, make sure to purchase certified gluten free oats.6. for sugar free or low sugar diets, use a pinch stevia to replace the maple syrup.7. a flexible, silicon loaf pan is best because you can test to see if the dough is holding together, and it’s easy to remove the loaf from the pan, but, a regular pan should be fine.8. this bread is not raw. i haven’t tried drying it out. if you want to make it raw i suggest *trying* to slice it before you bake it and dehydrating the slices individually. * if you are interested in taking a dietary psyllium supplement, please read the instructions carefully. do not give psyllium to young children, as it can be a choking hazard. i recently tried making the life changing loaf of bread recipe, and i have to say, it truly lives up to its name! this bread is not only delicious but also packed with nutrients and fiber. i love how easy it is to make, and the fact that it’s gluten free is a huge bonus for me. it’s so satisfying to enjoy a slice of this bread with some avocado or nut butter spread on top. i highly recommend giving this recipe a try if you’re looking to add more wholesome ingredients to your diet. it’s definitely become a staple in my weekly meal prep routine! i love this recipe and have made it many times over the years. i’m curious about the phytonutrients from the soaked nuts.. is it possible to soak the nuts, discard the water, and then make the loaf? how do you think i would need to adjust the recipe? hi, what size silicone loaf pan do you recommend using? also, has anyone used a glass loaf pan and it worked out just fine popping it out of the pan? third, what do ya’ll prefer using psyllium seed husks or the powder and why? thanks! holly hi holly! we sent an email as well, but a standard 9×5 loaf pan works great, and we have no trouble not using a silicone so long as you grease the whole thing and at least parchment paper the bottom of the pan. we have made with both types of psyllium, though we use the powder most often! hope this helps 🙂 this is so easy and delicious, especially warm. the life changing loaf of bread has truly transformed my relationship with food. it’s not just bread; it’s a revelation! this wholesome, hearty creation has become a staple in my daily routine, providing sustenance and satisfaction like no other. it’s more than a recipe; it’s a game changer for anyone seeking a healthier, more fulfilling way to enjoy bread. i’m forever grateful for this culinary gem! thank you for sharing thanks a bunch for such fantastic recipes. <3 xoxo! thank you so much for your beautiful blog and your delicious recipes. <3 thank you for reading! this is a very fantastic and delicious recipe. love this recipe! i swapped out nuts for pumpkin seeds and it worked really well. my only issue is that i can never flip it on the rack after the first cooking period. i tend to have to get to 40 45 mins before it won’t fall through the cracks :). i’m hoping to try a smaller pan in the future because my current attempts have not been tall enough to put anything on it (although i love eating it plain!). one thing i’ve noticed that seemed odd was, right out of the oven the ghee taste comes through really well but when i reheat the frozen pieces that flavor fades. still tasty, but i miss the buttery taste. anyone have any ideas? delicious!! i was extra chuffed that i had all the ingredients in the cupboard already so no shopping required. i’ll definitely be mking this again! excellent share, well done wow! this article is simply amazing !!! i think i have never been so invested in an article about bread :’) this is wonderful. also the photos. i’ve made bread myself once or twice, but usually i find it quite boring and prefer cakes or more “fun stuff”. but this one   i will give it a try. thanks for sharing! greetings from berlin thank you for your sweet and interesting content “the life changing loaf of bread” is an incredibly popular recipe from the website “my new roots”, where it has garnered a huge following of health conscious individuals who are seeking a nutritious and delicious alternative to traditional bread. “i just had to leave a comment and express how much i enjoyed this blog post. your writing not only educates but also entertains. it’s rare to find a blog that strikes the perfect balance between informative and engaging. keep up the fantastic work!” wow! this homemade recipe is simply amazing!!! i love this recipe and have made it many times over the years. i wondered if you could cook in an air fryer? very nice sharing thanks made exactly as recipe said and it is so delicious yay!! glad to hear it 🙂 i make this bread once a month. my husband and i love it. i occasionally substitute the nuts depending on what i have on hand. it does freeze so easy. hi sarah, i have made this many times over the years and it has indeed been life changing   inherently due to its deliciousness! my husband now has to go grain free and is missing bread terribly. i had forgotten about this wee gem and am now wondering if you might have a suggestion for the oats please that would still ensure the bread worked? thank you so much. warm wishes, jo i am wondering if you figured it out. i am starting grain free diet soon and would like to find the substitute for oats. i use quinoa flakes instead if oats for a grain free loaf, works really well do you find you need to add more water using quinoa flakes? glad to hear your make it this way   excited to try this recipe 🙂 are you able to toast the bread in a toaster. does it work well for sandwiches? jo & others perhaps try cassava flour &/or tigernut flour. both are actually tubers, and i use them in the autoimmune protocol/the autoimmune paleo foods i eat. i’m baking it right now but… i realised i put the wrong quantities ! i speak french and i thought that tbsp meant teaspoon (i know, why the b then ?) instead of the big spoon. well… i hope it doesn’t crumble too much.. next time i’ll get the measuring right :p was expecting this to be closer to the texture of vollkornbrot. not so much. ingredients were all very expensive where we live. maybe i’ll try pulsing in the food processor a few times before adding the wet ingredients, just too big of pieces in it. my loaf is extremely flat. i used psyllium seed husk powder, but otherwise everything exactly the same. soaked it overnight. baked more than recommended, and is still very crumbly. any thought? hi emily! thanks for leaving your comment. the loaf is not intended to rise much with no leaving agent, but if you’d like it to be thicker, you could try a deeper / shorter pan. as for the crumbly texture, since you’re soaking overnight, the ingredients may be absorbing more liquid. you could try adding a few extra splashes of water, shorten the soak, or add a bit more psyllium husk powder (1/2 tbsp at a time). the bread should look well hydrated before baking, if not, i would add more water. i hope this helps! hi sarah, would love to know if you have nutritional information for this bread. its lovely and is definitely changing my life! thanks in advance. mona psyllium husk and psyllium husk powder cannot be substituted in equal quantitites.. hello! that’s correct, it’s either 4 tbsp. psyllium seed husks or 3 tbsp. if using psyllium husk powder, hope this helps! just made this recipe this morning exactly as described. turned out perfectly. prior to baking, i let it soak about 7 1/2 hours (overnight). sliced beautifully although i will take one commenter’s advice to slice a bit more thickly to avoid a bit of crumbling. i will be making this again. thank you for the wonderful recipes. bed and board divorce in new jersey a friend referred me to this recipe when she found out i needed to go gluten free. i love it, mostly i have toasted it. made it in regular metal loaf pan, as do not have silicone one, and just greased it really well with coconut oil and it worked well. i wonder how stevia liquid would work instead of powder, i have just added stevia liquid to my kitchen, but not used to how it works. hi heather, great idea! i haven’t tried liquid stevia in this recipe, but it could work! to replace 1 tbsp of maple syrup, i would use 6 9 drops to start. you can add it right along with the other ingredients. let me know if you give it a go. 😊 this bread is absolutely delicious   thank you! i have a question about the texture, though: the inside of the bread was a bit soft even after the baking was done. should i soak it for longer before putting it into the oven (i did only the bare minimum of 2 hours because i was so eager to eat it!), or should i bake it for longer in order to make it more solid and less crumbly?thanks. i love this but have the same question about the sense that the middle is uncooked. i tried making the bread in brownie tins, but i’m really not sure what to do about it. i guess adding baking powder wouldn’t work because flour isn’t the base… loved this loaf. i used pumpkin seeds and almonds. it had a yield of 12 slices at 198 cal per slice using a recipe nutrition calculator. just the loaf i have been looking for. i love it great recipe, my partner and i make it all the time. but where is the nutritional information? i see others reference it in the comments but i can’t find it. can you substitute extra virgin olive oil for the coconut oil? hello! yes, absolutely! you have shared really good information, thanks i get best results when using a bowl to mix ingredients. the mixture is periodically stirred until no liquid remains at the bottom of the bowl. this ensures even rehydration. then it goes into a small, parchment lined bread pan (4.5″ x 8.5″) to rest overnight. the longer time, opposed to a 2 hour rest, further ensures complete hydration. be sure that when baking is done, you hear a hollow sound when the bread is thumped on the bottom. if there is no hollow sound, bake longer. slice thickly, not thinly. all of this results in a non crumbly bread. my son just asked me for the recipe. thanks! . waw! after reading this i went to the kitchen to make this no bread immediately! my family loved it a lot. i appreciate your post. and i tried the recipe, and it was absolutely incredible. my family love it too. thank you for sharing this post. i accidentally substituted konjac root powder (glucomannan) for the psyllium husk powder because somehow i bought it a while ago and was dumb enough to not check the label. that being said, the bread held together beautifully and the konjac root seems to have similar properties to the psyllium husk. this is my new favorite breakfast for on the go nutrition. thank you so much for this recipe! would this bread help lower cholesterol ??? i am answering this question as a non medical person, but i can tell you that my husband’s cholesterol went down 50 points after eating this bread regularly. three of the main ingredients   oats, psyllium, and flax seed   are all associated with lowering cholesterol and a host of other benefits to the health, so it’s worth a try. delicious bread recipe for sure! looking at your writing though: “…while the insoluble fiber acts like a broom to sweep the colon free of toxins. taken during a detox, juice cleanse, or fast, psyllium can greatly improve the body’s ability to eliminate impurities.” as a medical professional i can confirm that nothing of that sort actually happens in the body. there’s no such thing as ‘detoxing’. in medical terms, it’s a nonsense. it’s a pseudo medical concept designed to sell you things. the healthy body has kidneys, a liver, skin, even lungs that are detoxifying at all times. there is no known way   certainly not through detox treatments   to make something that works perfectly well in a healthy body work better. if toxins did build up in a way your body couldn’t excrete, you’d likely be dead or in need of serious medical intervention. this! thank you! needed to be called out! these breads are healthy as well as tasty, yesterday i had made them and trust me they were delicious. i suggest everyone should try this . thank you for this recipe; i’ve made hundreds of loaves throughout the years since you first shared it. i typically swap out the nuts for almond milk pulp and adjust the liquid ratio to get the right consistency for the dough. it’s a wholesome and satisfying loaf that is a favourite in our home. hi sabine! thanks so much for writing and so happy to hear you’re enjoying again and again. stay well! i’m not a vegan. i’m not orthorexic. i don’t “detox” or do cleanses. i don’t hold with much of the woo stuff. but i needed to use up some ingredients and, on searching, found this recipe. it’s great! amazed i hadn’t come across it before. i look forward to tinkering with it and making lots of different versions in future: sweet, savoury, with raising agents, ground smooth, with added fruit/veg, substituting the various nuts and seeds etc. it’s a winner. congratulations to your danish friend! this is wonderful bread and so very easy to make. i made the odd alteration   oil (light taste olive oil) instead of coconut oil, no nuts but added pumpkin seeds and also a bit of millet and a little less psyllium but added a little ground flax seed. i do have a query   i wondered if the time (overnight) this lovely loaf sits prior to baking plus the amount of water allows the flax seeds to soak and soften enough to release their benefits   from what i understand soaked flax seeds are as digestible as ground flax seeds …………… or perhaps they need soaking separately and then adding. i wonder if you have any idea regarding this thank you so much for posting this wonderful recipe. hi, i don’t use silicone bakeware. can i use a glass loaf pan with or without parchment paper? can’t wait to try this recipe! i use aluminum loaf pans because that’s what i have, and it bakes beautifully. i was wondering the same thing! this bread is amazing and i have been making it every other week! i like how a small slice is enough to keep me full and satisfied. the only thing i have tweaked was reducing sunflower seed to 1/2 cup, replaced hazelnut/almond with pumpkin seed, added a handful of black sesame seed and seasoning (ground turmeric, ginger, cinnamon and black pepper). since i was baking it in a toaster oven, i began baking the loaf at 350f for the initial 20 mins as instructed then reduced to 300f until it’s done. thank you for sharing this recipe!! thank you for the information. nice information! thanks for this article hi i just wanted to say thank you for this recipe. i make it almost every week   have a loaf in the oven now! we all love it. i do not eat oats so i alternate the recipe with different flours like quinoa (which works really well   i add a little less than the amount of oats) and teff. thanks again! sounds beautiful. so happy you’ve modified to make it work for you and your loved ones   that’s what it’s all about! hi can you tell me the carbohydrate content of their lovely bread, i’m on a reduced carb diet allowing 45 g a day of carbs . i want a healthy loaf this tastes define but i’m sure i can’t have much of it even though it’s very healthy! hi sandra! i don’t run nutritional panels on my recipes though i recommend plugging this one into a nutritional website (just google!) and you should get the information you’re after 🙂 be well! do you sub out exactly the same amount of teff flour or quinoa flour for the oats? 1 1/2 cups? i’d like to replace the oats with something. thank you! whenever we praise someone, we give him a number, like if i appreciate your post from one to 10, i would like to give you the full number of 10 because you wrote your post very well. the word is very beautiful. i hope you will keep writing such excellent posts in your life and we will definitely comment by reading these posts. this bread was a delight to eat. i did need to sub hemp seed powder for the psyllium husks as that is what i had and it is similar. i followed the recipe for everything else. thank you for the great recipe. i will make this again. this is really an excellent bread! in its texture, it’s like a dense german vollkornbrot, but gluten free. it’s easy to put together, and delicious…. just what i’ve been looking for over the last few years of missing decent gluten free bread. thanks for publishing this recipe! you’re so welcome! happy you found it   enjoy 🙂 hi, i am looking for informaiton on the recipe variations including the cinnamon raisin and garlic versions of this life changing loaf. i read in the comments about it but i cannot find any information on how to make these variations. thank you! hi jessica! i’d add 1/4 cup or so of raisins or currants to the mix with 1 tbsp. of cinnamon (adjust up or down to suit your tastes!) and for a garlic / savoury version check out the everything bagel spice loaf recipe on the substitute baker. i am using grams to measure out the ingredients. just curious…using cups measuring seems like less quantity?? would the results be the same? how can 90g and 65g both be 1/2 cup? it is a comparison of volume and weight. so the 90 g ingredient weighs more, with the same amount of volume as a 65 g half cup i substituted blackstrap molasses for the honey and added a few raisins, and it was delicious. the raisins got a little burned on top, so next time i will try pushing any on top down into the dough. i also vary the types of nuts and seeds i use (some in our family are sensitive to almonds (subbed pecans and sesame seeds) and sunflower seeds (subbed pumpkin seeds). all delicious. i will try different dried fruits next. hello! i have a quick question about storing the bread after it has baked and cooled. the recipe in my new roots states to store in a tightly closed container in the refrigerator but the recipe here doesn’t mention refrigeration. i suspect the moist kalamata olives make it a prime candidate for refrigeration however, i am wondering your opinion / experience on leaving it out so long as it is not steamy weather. i’d like to send a loaf to a friend (who serendipitously gave me your cookbook!) and am wondering if it could withstand a couple of days in the post. many thanks!! hi christina! it can withstand a couple days in the post wrapped well (and without olives, correct!). under normal circumstances i do keep it in the refrigerator or sliced in the freezer just to extend the shelf life but if we’re talking 2 4 days it should be okay in the post as long as the portions not eaten right away are frozen upon arrival. hope this helps 🙂 all love to you! i love this. it forgave me for only having half the amount of psyllium and flax and compensating with extra chia. i loved the whole almonds. maple syrup is expensive in australia so i used golden syrup! i’m looking forward to trying with no sweetener and less oil like others have done. thank you i posted almost 4 years ago and back to say thank you again for this amazing, versatile,forgiving recipe! i share it every time i make it on media and get lots of thank you’s! just remember to use psyllium! and, i have never owned a silicone baking device and have always used a well oiled glass bread pan. the loaf pops out easily (run a knife around sides, invert it pops right out). i then bake it in the oven. after it cools, i slice it and freeze the slices. pop in toaster or oven and it’s wonderful! today, i used the full amount of psyllium, and i found konsyl carries organic psyllium, which i just ordered from their website. it’s way more finely powdered, and has lighter flavor, than the red capped konsyl they have in stores (not organic). anyway! i used more water, because it seemed to want it, and this time used the maple syrup i said i don’t bother to use because why not? maple syrup is delicous, and i am not skerred of any ingredients since i have a new, deep appreciation for experiences, foods and activities during covid. so, i used 2 t of maple syrup and 2 t of organic carapelli unfiltered extra virgin olive oil in lieu of 3 t of coconut oil. it’s on counter awaiting baking. thank you again for this marvelous recipe. i have it bookmarked but should probably save the page and email it to myself for extra safekeeping. please let us know if you’re still enjoying the loaf as well. stay well, healthy and happy everyone. p.s. do not eat more than two then slices. this is like a supercoloncleanser and thus healthy for our systems. meant to be rationed a bit and enjoyed. easy to put together another loaf 🙂 hello! i’m so excited to eat my first loaf, having just transitioned to a wheat free diet! unfortunately, the loaf kind of fell apart in places   i couldn’t put it on the rack directly. too much water? not enough water? i followed all the ingredients and instructions! johanna   that happened to me the first time too! here is how i tried it the second time around and it didn’t happen again. i love this bread! once mixed, i let the mixture sit overnight before baking. also increased the baking time to 30  35 minutes for the first half. not sure which of these two things makes it work, so i continue to do both and it really works for us. sometimes we even do 35 minutes for the last half   if we want extra crunch. i tried this recipe today and what can i say: i love it! i didn’t expect that it would taste this good! i don’t need margarine or any kind of spread with it   it’s delicious, flavorful and rich! my loaf gave 16 slices and i had to stop myself after 2! i made some minor alterations: i didn’t add the syrup/any sweetener or the oil and just added an additional splash of water. for “65g of hazelnuts or almonds” i added half whole hazelnuts and half ground almonds and for the flax seed i added half whole and half ground flax seeds. i let it sit for about for about 10h and baked it for a total of 50min. it came out perfect   it’s holing together very well, it’s slightly crunchy on the outside and soft, chewy on the inside. thanks for this recipe! i made this recently and i love it! it is so much better than the pricy similar things i’m seeing in the fancy shops these days. so much better. i will say i did not use a silicon pan and that was a huge mistake as you may imagine. i will be investing in one as i plan to make this often. made it today for first time. added 1 mashed banana, 2 shredded carrots and some almond flour. came out perfect. just not sure why we’re calling it bread. looks and taste more to me like a granola bar? your carrots and banana sound lovely! i think it’s called a nut loaf, or bread, beacuase it simply can be a “bread” although not a typical but delicious one as it can be sliced, toasted and otherwise enjoyed as a bread with a spread of avocado, butter or meat/fruit/veg of choice. i’ll let the author speak though but that was my assumption in reading through her article. some say it could more aptly be categorized as a nut loaf. the psyllium adds moisture, as would your banana and carrots, but mine has never turned out dry enough to be even remotely like a granola bar…it’s a bread for sure…like a german sunflower seeded bread or hearty banana walnut bread texture, in my experience…. but like a true bread. i slice and freeze mine though to enjoy whenever i want pop in toaster oven for a few minutes, flip over once…delicious and yummy. i’m going to note your recipe because i love carrots and using banana. thank you! this is a very fantastic and delicious recipe. i will try at home. thank you for sharing this post. hello? i have a question: psyllium seed husk is it the seed, or the peel of the seed. here in germany you can buy both (flohsamenschalen and flohsamen) they have different properties. the google translation isn’t helpful . so i don’t know what you mean… greetings michaela hello! this recipe used the husk and we have access to the psyllium husk in both a flaked and powdered form. either work for the recipe but in different quantities noted in the recipe! hope this helps you. a very late reply: it should be flohsamenschalen, since the husk is the peel of the seed. i’ve given up counting how many times i’ve made this and am so grateful i stumbled across the recipe years ago. i always use seeds and not nuts so my son can take it as a school safe snack. the two favourite flavour variations in my house are cinnamon raisin and garlic. i just throw a little powdered garlic in, sometimes with herbs or a little cinnamon, nutmeg and raisins (i typically add an extra tbsp or so of water for the raisins to soak up) the base recipe is still my favourite with a little honey and variations are favourites for quick lunch and school snacks. thank you so much for such a great and versatile recipe! amazing recipe   i never make it the same way twice. i like to add buckwheat and millet. recently tried it with some baking powder with good fluffier results. to help hold the bread together i blender about 1/4 of the flax, buckwheat and oats into flour. curious if anyone has tried yeast or fermentation on this bread. that might be my next experiment. hello! i have added about 2 tbsp. of a sourdough starter to the loaf as it rests before baking and i love the result! let me know how it goes for you! hey sarah! i have sourdough starter at home, did the loaf raise more when you added it? and it did you just add it at the end? hello! i stirred a couple tablespoons into the base mix before it sat out to rest and it did add a bit of levity to the loaf! i first made this bread 7 years ago after my mom raved about it and i love that so many people are still coming to discover it for themselves. this recipe (and you) are what inspired me to try a plant based diet and i’ve never felt better. thank you so much! hi tash, first time bread baker : )   it is cooling and i’m looking forward to trying. like the idea of if being a little fluffier. how much baking soda did you add? hi, keen to try this recipe and wondered if i could use normal melted butter good article . the way how you explain this strategies. is very professional. thank you for sharing your great information. i read your blog daily . it give me so much knowledge and ideas. hello. this recipe is amazing. can i replace the rolled oaks for almond flour? hello! though i have not tried, i do know others have experimented quite a bit! wow   the interest in this recipe has real longevity! i’m just stumbling across it and will make today. my question is : what about pumpkin seeds? sounds like substitutions are pretty liberal. so   are there any cautions around subbing some pumpkin seeds (pepitas) for the sunflower seeds? thanks! tracy hi tracy! not at all sub some or all of the sunflower seeds for pumpkin seeds or for a nut free version use pumpkin seeds instead of the nuts   all add ins can be easily mixed and matched! thanks for recipe i didn’t think this was going to work. i live at 8300 ft altitude and any bread that requires rising usually flops, badly. this bread worked great, tastes amazing and is super healthy. all things i love!!! hi, i am intolerant to oats 🙁 is there something i could sub that would still make this bread work? thanks so much! hi kyle! there are countless comments on this post with people’s updated recipes, you should check them out! i do know some have had success with quinoa / barley flakes   good luck! i’ve made this many times using equal amount of sliced tigernuts instead of oats, works very well i have substituted rolled oats with similar amount of rolled buckwheat. i just made it for the first time and subbed in ground almond flour. works perfectly. what did you substitute the almond flour for? this has become a staple in my house from when you first posted it and i can’t tell you how many times i’ve been asked for this recipe from friends and i’ve shared your link. i prefer hazelnuts to almonds. at times i’ve substituted olive oil for coconut oil and chickpea flour, sweet potato flour , and cassava/manioc flour for the oats. they have all worked and are good. thank you for this amazing recipe! hi, do you use roasted hazelnuts? thank you so much for your post this is certainly a life changing loaf of bread. thank you, sarah. i love eating something that is so nourishing and tasty at the same time. my second attempt was even better than the first. both times i part baked it in the bread maker before up ending it and completing it stand alone in the oven as briefed. this time i doubled the quantities (all except for the honey, of which i use half the recipe amount as a personal preference) because my bread maker tin is large. i increased the part cooking to 30 mins and then gave it 30 mins in the oven, expecting it to need more but it didn’t. i also left it to stand for 4 hours beforehand. each time i’ve used psyllium husk powder, and ground flaxseed, of necessity, but haven’t added extra liquid and both loaves have come out fine. better than fine. they slice well, they toast well, the slices aren’t crumbly and they go with everything. i’ve eaten them with all sorts of pesto, with banana, with peanut butter and jam, and toasted on their own. with the second loaf i pre toasted the almonds and hazelnuts (i mixed them in the recipe) and pre toasted half the sunflower seeds. i love toasted seeds and nuts. i also added a tbsp of tapioca flour ‘just in case the 6 tbsp of the psyllium wasn’t enough to hold it together, but i may not have needed to. i’ll omit it next time and see. so happy. many thanks indeed. hi there i was wondering if anyone knows why the bread i baked has a very weird flavour and smell ? has anyone had that experience? but otherwise it came out beautiful all the ingredients are super fresh as i use them everyday in my diet therefore it can’t be anything wrong with the ingredients please help ?? i wish i had not used coconut oil. it gave a repellent taste and smell. that may be the source of the problem for you too amazing. loved it. so easy. just swapped olive oil instead of coconut and honey instead of maple syrup as i didn’t have them. gave some to my friends they loved it. thanks so much for sharing that great recipe. x i love this bread. has anyone baked it in a muffin tin? is it possible to get the life changing loaf of bread recipe with the correct water amount for using ground flax seed? i have read in many places that unground flax passes through undigested so i always use ground. hi pamela! that is true. if you chew well you will crunch through some of them and any of them that remain whole will be excellent fiber for digestion. i haven’t tried with the ground but i’m sure someone out there has! 🙂 i had whole flax and just ran them for a couple of seconds in a coffee grinder i use for herbs. they became partially cracked, in larger pieces, some even still whole, not finely ground like flax meal. i tried it with ground flax seed and added an extra 1/3 cup of water. it seems to be holding together well after baking a slicing. i let it sit overnight though just in case it was too much water added to give it more time for the loaf to soak up the liquid. good share! first attempt with this recipe and it turned out great. i think i shorted the salt a little as some comments mentioned the bread being salty to their taste. next time i will reduce the amount of coconut oil a bit and maybe add dates. but absolutely delicious as written too. it’s difficult to not go back for another slice…and another…and another… 🙂 is there an alternative to use in this bread instead of coconut oil as i need to lower my cholesterol level,.could i use benecol and if so how much or what would you recommend in place of the coconut oil? is coconut oil bad for cholesterol? i not that much of a internet reader to be honest but your blogs really nice, keep it up! i’ll go ahead and bookmark your site to come back in the future. many thanks this bread is truly life changing   i made it with oats and with buckwheat flakes and they both turned out delicious. my husband even loved it! thank you so much <3 so happy to hear it! 🙂 a friend shared your blog with me in 2014 when i was in japan feeling homesick. i’ve made this bread countless times since then and love it so much every time. i lovreto have this in my fridge for a quick snack or a quick breakfast. it’s so satisfying especially with butter and jam. your whole blog is amazing, life changing, and your food makes me feel so good. thank you for sharing so much and making it accessible to all of us. being able to use your recipes during these difficult times has given the ability to , in one small way, do something nourishing for my body and soul. thank you so much ivonne! i appreciate your sweet note so very much and hope to continue to create recipes and inspire every body to nourish themselves a little better everyday. be well, and take good care! usually i don’t learn post on blogs, but i would like to say that this write up very compelled me to take a look at and do so! your writing style has been amazed me. thank you, quite nice post. maybe this bread really is life changing! because i am the queen of messing up recipes and all my bread baking so far has been a real disaster. this one made me laugh, i did it all ‘right’ (substituting lots of things according to what i had in the cupboard, but i was following along the quantities etc), but right at the end i was talking on the phone while i poured in the water and started stirring   what!? mine was like soup, nothing like how it sounded it should be   i realised i had added 3.5 cups of water not 350ml or 1.5 cups. but i was able to rescue it by adding 1 cup of coconut flour and 1 teaspoon of xanthan gum, and divided it into 2 loaves. i had to bake it for 1 hour all up and the ‘upside down on the rack’ was only possible with baking paper underneath, i leave it to you to imagine the mess when i tried without the paper! but, result! the bread is good!! overall it lacked a bit of salt, probably because i turned 1 loaf into 2. but with butter and vegemite, it’s actually tasting amazing! thanks so much for the recipe and for giving me something i can feel proud of in my baking! ha! i’m so glad you were able to act quick and save your precious ingredients 🙂 well done, and enjoy! you made my day carolyn, sounds just like me baking ! this recipe is amazing!! i don’t eat bread often because it can leave me bloated, but this one is so delicious, nutritious and high in protein. i love it so much. i’ve had it for breakfast toasted with some coconut yoghurt and chia jam. even for lunch with some humous and avocado on it. i had to stop myself eating too much! thanks for a great recipe i love this bread, especially when it’s toasted! has anyone ever made it into muffins? what changes need to be made? used https://www.verywellfit.com/recipe nutrition analyzer 4157076 and got the following. i need clorie calculator as a diabetic nutrition facts serving size: 1 slice servings: 8 amount per serving calories 334 % daily value* total fat 23.4g 30% saturated fat 4.8g 24% cholesterol 12mg 4% sodium 12mg 1% total carbohydrate 25.2g 9% dietary fiber 12.1g 43% total sugars 1.1g protein 10.3g vitamin d 0mcg 0% calcium 73mg 6% iron 5mg 30% potassium 342mg 7% love this bread! especially toasted! has anyone ever made this into muffins? suggestions for doing so??? how can there be any cholesterol in a vegan product? because there was an option to use ghee instead of coconut oil. i suppose they added the ghee i love this recipe, so i recreated a recipe using nutriely recipe builder and got the following nutritional values. you can check more details on the recipe here   https://nutriely.com/catalog/the life changing loaf of bread i used all vegan ingredients, so this recipe is vegan (as to my liking). serving size: 94 grams (loaf of bread sliced in 10 pieces). energy 297kcal (1,244 kj) 18% carbohydrates 10g 5% protein 8g 8% fat 22g 44% fatty acids, total polyunsaturated 8 g fatty acids, total monounsaturated cis 6 g fatty acids, total saturated 5 g cholesterol (gc) 0 mg sterols 61 mg alcohol 0g 0% water 38g 2% iron 2mg 25% calcium 70mg 7% chromium 4ug 11% sodium 204mg 14% iodine 15ug 10% copper 0mg 0% salt 520mg 23% selenium 6ug 11% zinc 2mg 18% manganese 1mg 43% magnesium 133mg 33% potassium 314mg 10% fluoride (fluerine) 0mg 0% phosphorus 297mg 42% molybdenum 0mg 0% vitamin d 0ug 0% vitamin e alphatocopherol 6mg 40% vitamin c (ascorbic acid) 0mg 0% vitamin b 12 (cobalamin) 0ug 0% vitamin a retinol activity equivalents 0ug 0% thiamin (vitamin b1) 0mg 0% riboflavine (vitamin b2) 0mg 0% vitamin b6 pyridoxine (hydrochloride) 0mg 0% vitamin k 2ug 2% niacin equivalents, total 3mg 19% folate 28ug 7% fibre, total 11g 3% starch 8g polyols 0g 0% among all of these positive comments about this bread i feel alone because i am one of the few whose life this bread did not change. after i saw it on the archives of meghan markle’s old blog, the tig, i had to try it. and i did. three times as a matter of fact. i made it twice with coconut oil and once with ghee. the first two times it came out like soft bread, it crumbled and had seeds flaking from it with every move. the third time it came out more dry and held together which is how it looked in the pictures and how i hoped it would come out but i still didn’t like it. maybe it’s my spoiled tastebuds but i didn’t enjoy eating it. i imagined myself replacing the baguette i get from raley’s with this bread that everyone adored but it didn’t work for me. i spent about $70, more or less, on the ingredients like ghee and psyllium husks that i don’t see myself using any time soon. everyone’s comments made me so excited for this bread and i really wanted it to work so bad that i made it three times. oh well, i hope it works for everyone else. hello! sorry to hear that it wasn’t what you were hoping for. hardly a replacement for a baguette, the texture and flavor are quite different but certainly delicious and nutritious. did you use weights for your measurements? that may help a bit if you decide to give it another go! best of luck, thanks for trying 🙂 yes, i did make the recipe with measuring cups and by using a scale to weigh the ingredients. it never once sounded hollow though. the last time i made it i pressed on it to make it firm and it helped but still no hollow sound. hmmm… yes, the packing is a must so happy that helped! maybe try cooking a bit longer? may be a stupid question but are steel cut oats the same as rolled oats? can i use the steel cut oats? thank you! hello! steel cut oats are the whole oat groat that is chopped (they look ragged and chunky) whereas rolled oats are the whole oat groat that has been rolled flat. you want to look for the rolled oats (and not the quick cooking ones!) for this recipe! yes it did change my life and the lives of those i introduce to it. thank you ? hello, i’m a huge fan of this bread and have made it many times. but now i started soaking the nuts and seeds before use, and i find it difficult to determine how much water i should use. have any tried with pre soaked nuts and seeds before? cheers did you ever figure this out? i would like to pre soak the nuts and seeds and oats as well, in more water than the recipe calls for. then strain them. but then i’m not sure how much water to use! hi there! this recipe truly looks life changing and i really want to make it. i have run out of oats… can i sub buckwheat groats/flour for the oats or would this not work? hi bianca! oats are very much integral to the recipe but buckwheat flakes could work? groats or flour wouldn’t work here, i suggest you make as written on your first attempt and then play to suit your needs and taste from there! hi bianca, scroll down, you will find at least 2 recipes with buckwheat. i myself replace just some of the oats with buckwheat. good luck thank you very much for this sarah 1 i have made this loaf many times meanwhile and toasted slices are absolutely delicious! all in all i do follow this recipe. i wonder why oil and some sweet is added. what are the thoughts behind adding the two to this loaf? i made many kinds of bread from baguette to pizza, tortilla , chapati and more. on some, oil helps to make the bread softer, what is desired. however, for pizza or flat bread, oil is not needed. so why here? i will try anyway. thanks for any input. berta hello berta! the oil keeps the bread moist and tender, and the maple is there to add balance to the flavour. i have tried without the syrup but never without the oil. do let me know if you try and how it goes 🙂 hello sarah and all, made it witout oil and without sugar. changed it a bit: roasted the hazelnuts and 30g of buckwheat for 10 minutes at 200°c. crushed the hazelnuts coarse in a blender. mixed the water with psyllium seed husks and chia seeds and salt( as described further down ), using a whisk, and added the buckwheat. let it soak for maybe 5 minutes. add the well mixed rest to it, subtracting the 30g of buckwheat from the rolled oats. baked it the next day for 70 minutes at 180°c, and 5 minutes at 250°c. compared a “classic” loaf (i replaced maple syrup with palm sugar, since i am in thailand) with this one. both slices i toasted for 10 minutes (oven) until crip. the “classic” loaf is a bit softer and it tastes a bit more balanced. however we (my friend and i) did not really miss the oil or the balance(sugar). we both enjoyed the even more nutty taste added by the roasted buckwheat. we both are in favor of the better mixed ingredients by desolving the psyllium seed husks and chia seeds first, no cracks at all with less mixing. conclusion: next time i will add oil and palm sugar (15g) again and we both love the extra crunch added by the roasted buckwheat. stay well and thanx again now after we have finished that loaf, i will go back using oil, my friend prefers that and 15g of palm sugar, it suits me better. had to try it 🙂 thanks for following up! great to know 🙂 hi sarah, just wanted to say thank you, it’s certainly life changing for me. i have been feeling terrible that i couldn’t seem to make a bread substitute for my egg, gluten, peanut, milk (& some other foods) intolerant 10 year old daughter. i used almondmeal instead of oats and omitted the sweetener as she is on a strict diet to try heal her digestive tract…(high protein, keto type avoiding triggers). she can finally have avocado toast with the family again! thank you. ohh that’s so nice, so touching! so happy to hear this and that you are able to enjoy a shared meal together. so, in your post you mention that commercial yeasts should be avoided at all costs (either a quote or paraphrase, going from memory here cause i’m so far down on the page!). is there a post where you elaborate on this more? as an enthusiast of bread and baking and all of it, i’d love to know more about your thoughts on the matter. i’m learning about sourdough but the easy access of commercial dried yeast is hard to resist, although i have to admit to a similar amount of confusion regarding the kneading and waiting that you referenced, and a huge amount of mess as well! are other leavening agents also topics of concern, for quick breads and baking? wonderful recipe sarah, thank you, it is better than the loaves i’ve been buying from the local polish grocery shop. i branched out and made an easter “simnel” version adding: 125g of rasins; almonds instead of hazelnuts, 50 g of cut mixed peel; 4 tbsp of stevia; an extra 1 1/2 tbsp of psyllium husk; 2 tsp almond extract; a little extra water and a pack of marzipan. i mixed everything (except the marzipan) up in a bowl and put half in the loaf tin followed by 1/2 the marzipan in a layer. then put the remaining mixture in and left it for about 6 hours. i baked for 25 minutes in the tin then 40 out of it. i then topped it with another layer of marzipan and the apostles. it turned out ok, to the extent that my wife ate a whole chunk. i think i would probably bake at a lower temperature for a little longer next time. thanks again, delicious! apostles?? what is that? if you cannot have or don’t like oats you can use quinoas flakes. you just have to double the water because they really suck the water up. thanks for the testing and tip! love this bread and i made it multiple times but i have the same problem every time: when i flip it over after 20 minutes, it’s stuck in my pan. i end up baking it still in the pan (because i can’t take it out) for another 30 40 minutes and when it’s baked, some of it is still stuck to it so there are some pieces. i use us measurements. any idea what may be going on? i would line the bottom of your pan with parchment should come right out! i just received the lekue bread bowl 100% silicone check it out you can mix, knead, proof and bake in it. worth its weight in gold i still use my kitchen aid for the mixing ? i made the loaf in a metal bread pan, and was able to keep it from sticking was by mixing it in a bowl, and then pouring it into the very well greased pan to set up before baking. maybe this would help? my loaf gets stuck in the tin too, i just cook it in there and don’t worry about flipping. i do line my tin with baking paper though. i love this bread, it’s the 4th time i’ve made it now 🙂 hey ! do you know how much calories ? fot the chole bread or per 100gr ? love this bread <3 thx a lot 🙂 hello! though i don’t recommend getting too caught up on calorie counts especially when it comes to something as delicious and nutritious as the lclob there are online tools that you can use to approximate the nutritional facts. so happy to hear you love the bread! hi 🙂 if not using a silicon loaf pan, would i need to line and/or grease a regular loaf pan? or would it be ok without either of those? thanks so much! can’t wait to make this on the weekend hello! i would suggest lining at least the bottom with parchment as it will make the process seamless enjoy! this is my favourite bread   thank you for an amazing recipe! i like to slice the whole loaf and keep it in the freezer for toast   amazing with hummus, avo and a slice of tomato. i’ve made only one small change for myself and that is to roughly chop the hazelnuts otherwise i find they just fall while out of the bread when i slice it (maybe my knife, but anyway saving me some losses). so happy you love it! can i add dried fruit to the recipe, or substitute a mashed ripe banana for some of the water? hello! thinking you may be able to cut the maple syrup and add banana but start by reducing the water by only a bit as it is quite a dense, seedy loaf. you can absolutely add dried fruit! start with small adjustments and work from there let me know how it turns out 🙂 hello, i have been making this bread for so long, and love it. my students have asked for the recipe, would it be alright to post it on my fb   of course mention your name and website? metta, wanjira yes, please share the blog link with your students on your facebook 🙂 enjoy! thank you. will do. i love this bread and make it often! i made it again last night and did one little thing different and i think it’s better than ever. it was a fluke, really. i couldn’t find my loaf pan (still can’t find it… odd) so i made this in an 8×8 baking dish where it spread out flatter. oh my! i will make it like this every time from now on! it’s crispier and so delicious! love it! i also love how versatile this one is! for example, i had brazil nuts instead of almonds and it turned out great. can’t recommend this bread highly enough! so happy to hear that, and what a happy accident! sounds like it would be a cross between the loaf and the crackers… what a thought! thanks for sharing and for your support 🙂 enjoy! is there any way of making the bread oil free? hi lotus, i would just leave it out, and replace with the same amount of water. i hope that helps! xo, sarah b ” urdough starter (this takes days to make) or commercial yeast (which should really be avoided if possible). this bread doesn’t. great. ” just on this.why should commercial yeast be avoided? tks i have made this many times with the oats but i am giving them up. i tried it with quinoa flakes. you have to up the water by at least 1/2 cup. i love it this way. thanks for the tip, kathleen! so happy that you’ve made it your own. i’ve been making this constantly for several years. i pretty much follow the recipe, but i usually use olive oil and honey, not coconut oil and maple syrup, because olive oil is healthier and maple syrup is very expensive where i live. i often swap for walnuts or almonds depending what’s in the cupboard. i sometimes add some dried fruit. i found out that you can make it with ground flax instead of psyllium husk because once i got halfway before i realised the psyllium was finished! that also turned out fine. it’s quite hard to get it wrong, though it turns out much better if you give it a good mix in a bowl and then tip it into the loaf pan. my whole family likes it, even the teenage boys. a family friendly recipe is a win in my book! so glad that you’ve found substitutions that work with what you have on hand and with your lifestyle and preferences. enjoy, be well! hi rebecca, what was the proportions you used to replace the psyllium husk with ground flaxseed? how much more water do you add? can’t find psyllium husk where i live but have a good amount of ground flax seeds and would like to give this recipe a go using what i have on hand at the moment. however, im open to purchasing psyllium husk online to make the original recipe. thanks i made this bread several years ago and found that my body could not tolerate psyllium husk. at all. i finally spent time reading all the comments from your readers, and encouraged by a few people who have tried substituting chia for the psyllium husk, i jumped in and tried it. it worked! here is what i did; increased chia seeds to 3 tablespoons and subbed 3 tbsp ground chia for the ground psyllium husk. no other changes. it was quite goopy when i put it into the pan but by the next morning it had solidified and baked with no issues. tastes exactly the same. i’m so thrilled   now on to the life changing crackers!! yay! thanks sarah 🙂 hi diane! so happy to hear that the chia substitution worked for you. so honored that the mnr community is open to sharing and commenting, and to making my recipes their own to suit their needs. good luck with the crackers, hope they’re life changing 🙂 i stumbled on a cheaper version   however it gave everything a slightly burnt taste and that unpleasant sensation/taste in the back of the throat. i thought it was because the oil may have been off but a friend said it is because it is not sufficiently refined, apparently if you’re cooking with coconut oil get the expensive stuff that doesn’t smell toasted. if soy is not a problem there are some half/half products (kremelta in new zealand, copha in australia) which are odorless and are also cheaper. i’m very excited to try making a loaf! just wondering, can i use molasses instead of the maple syrup? 🙂 hi hanna! sure thing 🙂 the flavour with molasses would probably be quite interesting and delicious! i should also mention that you don’t need to add any sweetener at all. i just like the balance it creates. hope you enjoy! sarah b obviously very different to ‘normal’ bread but, img, so delicious! thank you for sharing this recipe. it’s a keeper! i have made this so many times and it is always a hit! adding pumpkin seeds is my favorite variation. it is so easy to make and such a hit. love it with some quality butter. love it with greek yogurt, and love it plain! my one note is to mix everything in a bowl then pour into baking pan, and other than that this recipe is perfection. question regarding amounts on this step: 4 tbsp. psyllium seed husks (3 tbsp. if using psyllium husk powder) is that 3 tbsp of psyllium seed husk powder, or just the psyllium husk powder? when using seed husk powder should it still be 4 tbsp? i found both psyllium husk powder and psyllium seed husk powder at my local natural grocers/vitamin cottage and bought the seed husk powder but was unsure about the amount. also, can both seed husk powder and husk powder be used interchangeably? thank you! rather than use the silicone loaf pan, i use a fat daddio push pan . the round loaf is easily sliced into wedges, which i freeze for toasting straight from the freezer. the loaf slips right out of the push pan! that’s great to hear, monique! thanks for sharing 🙂 xo, sarah b do you know the approximate dietary value of this bread, such as carbs, calories, protein, etc? by the way, i made this bread and followed the recipe closely. it came out perfect. i do love it. thanks!!! yes i would like very much the nutritional break down since i am diabetic and have to keep check on carbs, fiber etc. am i reading the recipe correctly? when you remove the loaf after 20 minutes of baking, then turn upside down and place directly on the rack…not using a pan? hello! just wanted to let you know i made this awesome loaf yesterday   but had no psyllium. it was an awesome success anyways 🙂 you actually can replace the psyllium with extra chia seeds. in moisture, they form a sort of gel like substance. i used three extra tablespoons of chia   one tblspn i ground into powder and chucked in dry ingredients, then the other 2 i added whole to the wet ingredients first. i made the water hot to help the chia goo along   chucked in chia, honey and maple syrup and let stand until cool. i also added a tablespoon of amaranth flour for density   it’s totally gluten free, and even better than quinoa in healthy content values. the bread held together amazingly well   my hubby even sliced it warm 😀 absolutely love this recipe   thank you!   it’s going to be part of our staple diet from here on. we live on a boat, so all recipe ingredients need to be foreign country friendly and able to withstand long storage   this hits the sweet spot :)) hey piper! that is great to hear! thank you for sharing 🙂 your boating adventure sounds like a hoot   thrilled the loaf can be on bard with you <3 xo, sarah b hi! i just came here to say i made this yesterday without psyllium and saw your post. it came out great. i ground some of the flax seeds and oats and they became very sticky, which held the whole thing together. should all the nuts and seeds be raw? hi. i tried it today and it came out very sticky. i din’t like it. i baked it for about 1hour and 10 minutes but still it was very gooey and sticky. what should i do please tell me. baked this and love it! would it be possible to incorporate some mashed banana? i would love a nut/seed/banana loaf! hi angelique, try it! maybe sub the oil and maple syrup…let us know how it turns out! xo, sarah b hi! i really like your recipes! can’t wait to try this one! i’ve got this soaking as i type, and it just occurred to me…could the water be substituted with whey from yogurt making? so this has been life changing for us and for now i am month i’ve been making this bread every day or every two days. it has become staple. so i don’t want to use a silicone loaf pan, because i don’t really trust the silicon. i have been using parchment paper… but would love to find something that is non stick and non toxic. if anybody has any suggestions i’d love to hear them… do you butter a glass pan? do you use a stone ware? do you have to butter or grease? what are your tips? i used a glass pan. oiled it with coconut oil and lined with parchment. it was a bit of trouble but worth it.. you do know that parchment paper is coated with silicone, right? hello, i am working on a food based approach for relieving constipation in my 9 yr old and we need to keep track of fiber intake each day. i would love to know (approximately) how many grams of fiber are in one slice of this bread. anyone know? i’m following the original recipe for now. i don’t know the answer but it raises the question which crossed my mind which is how big is the tablespoon? in uk it is the largest of the three at 15ml but in usa i think it is the same as a uk dessertspoon at 10ml. and then is it a rounded or level spoonful, level being half the size of a rounded. i am making this bread for the first time using uk spoon size somewhere between level and rounded to my uncertainty lee leatham the measurements are not for “tablespoon/teaspoon” used on the dinner table but rather measuring spoon; we level them off unless it says something like “rounded tablespoon” then it would be just that. i hope this helps my measuring size tablespoon is 20ml. thank you so much for creating this recipe! since my cousin introduced me to this bread several years ago it has become true to its name… and our constant companion, carefully cut and frozen in our freezer for the perfect ready to eat breakfast each day! a friend of mine is gf and grain free so i adjusted the recipe and now it’s her favorite too… if her husband doesn’t devour it before she has a chance. i love baking for our family and friends and it is always a cherished gift. my adjustments for gf and grain free lcb replace the 1 1/2 cups oat flour with 2 cups almond flour (add 1/2 cup for best consistency) add dates (an israeli friend of ours loved the bread and then suggested this addition… now i always make it with dates,) raisins bake for 30 minutes in the pan, then flip over on the rack, just as you would the original recipe and bake 25 more minutes or until done. fabulous. thanks again so much. thank for the grain free adjustment. the almond flour worked out very well. cannot have dates or raisins so added walnuts and dried cranberries…absolutely gorgeous! used a glass loaf pan with parchment paper and coconut oil…very successful. i have just read your suggestions. however, the recipe calls for rolled oats, and you suggested replacing the “oat flour” with gr almonds. i wonder if the oats should be ground into a flour, as the recipe didnt say to do that. i really want to try this recipe but i have intestinal issues and am concerned about using psyllium. i have seen many recipes for nordic stone age bread that this recipe is based on and they all call for eggs as the binder. aside from the cholesterol factor with eggs, is there another reason why you have chosen psyllium as a binder? i would rather not use eggs but it may be a choice between cholesterol or psyllium side effects in my case. thank you. i can’t comment on the question of preferring psyllium v. eggs, but if you go with egg the pasture raised eggs are significantly lower in cholesterol and are more nutrient dense by far than conventional eggs. some people balk at the price; pastured eggs typically run from $4 to $7 per dozen. personally i’d way rather spend more for eggs that taste way better, rather than spend more money on vitamins to supplement those missing nutrients. do you know the carb count for this and the sugar count??? hi can i make this without flaxseeds? will it still hold together or do you think i will need something to bind it? egg? i can’t eat flax 🙁 i have coeliac disease and a massive wheat allergy so this bread looks good to me apart from the flax seed try chia seeds? i used linseeds instead of flaxseeds as i couldnt find any in the supermarket and it turned out fine!!!! hi there, i’m just wondering how this bread would go on a ketogenic diet. from what i can see, it would be a great addition. what’s your thoughts? there are lots of keto recipes on the web that are nut and seed bread type things with any number of variations that are similar to this 🙂 yes i was thinking the very same as oats are good for you and the carb count is relatively low if you work it out. i have recently come across oat fibre (not bran /flour but fibre) that has equal carbs to fibre so comes out zero net carbs so i am going to experiment with substituting half the rolled oats with oat fibre which would reduce the carbs even more. i guess you could use almond flour and oat fibre but i don’t like that marzipane flavour . i think its about experimenting perhaps all the oats could be replaced with oat fibre to really push the carbs down. food for thought :)) i made this delicious bread exactly as sarah ‘s and it id delicious . i then thought to reduce the carbs by replacing half the oats with oat fibre (thats not bran but fibre ) this has a value of zero net carbs . you could not have told the difference but the carb count was very reduced. there are lots of people tweeking this recipe and it is really one of the very best on the internet .thank you sarah. just experiment to reduce the carbs till you get what you want. i was wondering the same tracey. i suspect not because of the oats. i wonder if i could substitute oats with almond flour. thanks for sharing! i love the suggestion to cut up before freezing so you can have some quick toast! this looks so good! do you use psyllium seed husks in any other recipes? love this bread! do you have the nutritional information for this recipe? i’ve made this bread many times and since i started a cholesterol lowering diet, it’s become a staple in my diet! i love making avocado toast with it, topping with smashed avocado, everything bagel seasoning and fresh tomato slices. another thing i love to do with this bread is spread a slice with peanut butter and put blueberries on top (with more berries on the side). i’ve modified the recipe a little to add sourdough starter since i’m on a sourdough kick and i always need ways to use up my sourdough starter. it turns out great every time! (here’s my sourdough version, in case you’re curious: https://www.sumptuousspoonfuls.com/nutty oat bran bread/ )… thanks so much for this fabulous recipe! hi ann! thank you so much for the recipe modification with sourdough starter! so happy it’s a staple in your diet too   that is wonderful <3 all love, sarah b my doctor prescribed this bread as part of treatment for a parasite . it is incredible! i made exactly as described except used pepitas instead of sunflower seeds. so delicious, so wholesome! i have a plain slice for morning snack or before the gym, it’s that good it doesn’t need toasting or topping. that said, it’s delicious for brunch toasted with avocado or hummus. i’ve shared the recipe with so many people already and will continue to make this long after my treatment is over. thank you! i’ve made this without psyllium husk! i simply replaced it with ground flax seed and added 1 tbs of egg replacer. it came out great! i also added dried dates, figs, and cranberries to my bread. it was amazing. thanks for the recipe! hi there not sure how to write a comment on here so i hope this works. my bread crumbled when i sliced it even though i waited until it was completely cooled.. do you know why this would happen? thank you use sliced almonds/nuts! i’ve been making this bread since sarah first posted the recipe. the first few times i made it i had this problem. then i started using sliced nuts. problem solved! sometimes i lightly grind the flax seed too. but then as sarah suggests, you might need a bit more water. do i use whole almonds? hi traci, yes, if you’d like, but you can also use flaked almonds if you don’t have whole. enjoy! xo, sarah b for anyone else wondering about whether or not to use whole almonds, i have found the bread slices better if the almonds are roughly chopped. whole ones make it just a tad more difficult to slice. enjoy! so delicious. going to try this bread recipe  have experimented to make fermented buckwheat bread with seeds (sunflower and pumpkin) added abit salt  everytime comes out different  the fermentation process is itself asks for caring (1 2days) love this bread. have made it many times. it’s particularly good with dates. one questions, i let it sit out overnight and didn’t cook it until 3… ooops. is it okay to eat? i made delicious bread like in the recipe and it does not fall apart at all. you have to press very hard and cut with a sharp knife. i would recommend. can you use applesauce instead of maple syrup and coconut oil/ghee? great recipe tx for sharing. i want to go ahead and try it right now. its 7.30pm here. is it ok to leave the dough overnight as mentioned in your recipe? i have to go out tonight so cant bake it off today. thanks in advance for replying 🙂 yes, i’ve done it. works very well. i’ve made this and it’s awesome! super filling and really helps keep your system erm, regular! 😉 also, the freezing suggestion was super helpful as i made a double batch and, because i’d pre sliced it before freezing, i only had to take the 2/3 slices needed and after popping them in the toaster it was as good as straight from the oven. i add extra nuts to mine but can say that the bread is flavoursome (not bland like many flour substitute recipes) and with the high nut content reminiscent of a wholesome grain bread. seriously though, two slices of this (which looks like half the size of a normal sandwich), with my usual cold meat, salad mix and cream cheese filler, and i was sorted for lunch   keeps me going all day. are you using whole almonds/hazelnuts or chopped? thanks! i have used almonds, hazelnuts, macadamia nuts, and pecans, alone or mixed, depending on what i have. i love this bread. i slice it, then freeze it. microwaving it about 22 seconds, then toasting it for 4 to 5 minutes finishes it up. i used to toast it less. do what works for your taste. liquid stevia extract usually works for me, but it depends on your preferred level of sweet. xylitol is another sugar free (non artificial) sweetener that you can use just like sugary things. perhaps some lemon juice if you’re just looking for flave? perhaps sub some poppy seeds for a nutty lemon poppy seed bread? it looks terribly pretty, but i’m wondering if there isn’t a way to do this and still be able to eat the cranberries? maybe with toothpicks? and at the end of the party you just slice the wreath and each guest takes a slice home? it’s just that i hate wasting food, plus cranberries, if i manage to find any fresh ones, are horribly expensive in france… this is soooo good. i am not a baker at all, and this came out perfect. how long will it stay fresh before it needs to be frozen? what’s tbe best way to keep it fresh? hi alex, congratulations!!! so happy it worked out for you 🙂 the bread should be kept tightly wrapped in the fridge for five days (beeswax wraps are ideal) and i’d freeze whatever portion you’re not going to eat right away for optimum freshness. i hope that helps! all the best, sarah b hi sarah is there any way the bread will come out just as good if you omit the coconut oil/ghee? 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 grated carrot or zucchini? always looking to add more veggies! so grateful to mynewroots for this bread! that’s amazing to hear, elizabeth! and thanks for the cassava tip! i’ve never tried adding veggies, but great idea 🙂 big smiles, sarah b elizabeth  do you use straight up cassava flour (or does it come in some sort of flake form)? do you use an equal 1:1 sub for the oats? it’s almost 2 am at my part of the world, and i just finished slicing this up. had to try it, and it. was. amazing. that would actually be an understatement. it was life changing indeed! and to think that i already use all these ingredients (aside from the coconut oil) in my overnight oats! this recipe has been right under my nose, and i didn’t even know it! thank you for the incredible recipe!!! wahoooo! that is so awesome, zed. i hope you enjoy it for the rest of your long life!!! 😉 much love, sarah b i love this bread. here is my twist on it: i reduced the coconut oil to one tablespoon and added 1 tablespoon hemp seeds and 1 tablespoon goji berries. works perfectly with the reduced oil . the hemp seeds add a nice crunch, and the goji berries add nice bursts of flavour. hi ronni, thanks for your twist! it sounds really great and i love the addition of hemp seeds, yum! all the best, sarah b i love nut/seed breads. so good for you. filling and i never feel bloated. while this recipe is technically vegan, the suggestion of using ghee is not. for new vegans be aware ghee is made from butter. so definitely stick to plant based oils. looks something you would feed the birds with to me lol believe it or not, i found your recipe looking for something to make that was healthy for my parrot! after i found the recipe and it said i could eat it too, i sent my husband to the store with the recipe. as soon as i got home from work, i whipped it together. i’m using parchment paper in a regular pan and it’s sitting there melding together as we speak! i’m so excited to try it because i love bread and should never eat it! i shared the recipe on fb so my family and friends could find it and try it. i’ll let you know how it goes over with me, my husband and oscar, my parrot! thank you for sharing! bookmarking this site so i can try more of your awesome sounding recipes! i didn’t have sunflower seeds or hazelnuts so i subbed pumpkin seeds and walnuts   it’s so good. i think this is my favorite bread ever. thank you so much for this beautiful gem. this bread if for lack of a better phrase ‘life changing’. as a naturopath i commonly see clients with no enough fibre in their diet which drives up their cholesterol. this loaf is perfect for adding good fibre to the diet which also improves my clients digestion. amazing! i love combining it with my homemade chimichurri and fermented sriracha https://www.thegoodhealthco.com.au/single post/2018/08/29/homemade fermented sriracha thank you sarah! do you have the nutritional info on the bread? calories per slice, carbs, protein etc? not intended to be medical or nutritionally directed basic calculations based on original recipe: total loaf: 2800 calories 184g fat 212g carbohydrate 78g protein divide by number of slices your loaf yields 8 slices equals per slice: 348 cal, 23g fat, 26g carb, 10g protein do you know how many grams of fiber so i can calculate net carbs please? do you have the nutritional info on the bread? calories per slice, carbs, protein etc? sarah! believe it or not, but i found your bread in our supermarket here in germany. did you know? oh wow, which supermarket was it? 🙂 oats are technically gluten free but many of the oats you buy in the stores are not gluten free because the farmers usually   not always but usually plant wheat and oats during the same season and use the same threshers. in that way there *may* be particles of gluten from the wheat that gets processed along with the oats. even i, sasha grey, don’t eat oats. why? you know why. i make this bread all the time. sometimes i slice it thin and dry in 200 f. oven to make crackers. i use a metal loaf pan lined with parchment paper. it’s a treat to share with company! sorry if someone already asked this…. you mentioned that children shouldn’t take psyllium….. so does that mean this bread is unsafe for kids? i have a four year old. thanks! its only dangerous for children in the dry form. once it is incorporated in the loaf and cooked ,it is no longer a hazard as i understand it. i have made this a few times with a mix of hazelnuts and almonds. and based on a comment i created a slurry of the chia/metamucil/wet ingredients before adding to the dry ingredients which has been really successful. i have made it in 2 mini loaf pans since it’s quite a dense and calorie rich treat. i just made it again with approximately 1 1/2 c of almond flour (trying to reduce grains in my diet) and while the loaf looked a bit misshapen, it tasted delicious and i was able to slice and toast it with no issues. i’ll likely make it again and fiddle with the measurements for the almond flour and the baking time. thanks for the great recipe! hello i was wondering if you updated your measurements with almond flour? i’m trying to be grain free as well. merci! thank you so much for your beautiful blog and your delicious recipes. what is the recommended inside temperature when done? hi there! i’ve never actually taken the internal temp before. the important thing is that it sounds a bit hollow when you tap the bottom…that is about as technical as i can get! haha…i hope you try it, and if so, let me know what the temperature is! all the best, sarah b is it supposed to be moist on the inside? when i cut mine it crumbled apart. what went wrong? i used olive oil instead of coconut oil. could this be it? has anyone made this in an unglazed stone loaf pan? if so, do you still have to take it out of the pan? i make mine in an unglazed stone loaf pan and i do still tend to take it out after 20 minutes. i would think it would be fine if you left it but it gets really nice and toasted on all sides when you take it out. tell me more! what is a stone pan? hello health community, i love the idea of this bread and i have made it twice, with the correct ingredients. however both times the bread has given me stomach ache and digestion problems (as in too much digestion). does anyone have any ideas how i could tweak the recipe to avoid this problem? for example, leave out the flax seeds and increase the oats? thanks a lot in advance. nina: i have always heard that ground flax seeds are the way to go, simply because you can’t digest them well. i make this bread using the ground flaxseed. hope this helps! susan. susan, you are correct about ground flax being the way to go. whole flax seeds may pass through your intestine undigested, which means you won’t get all the flax seed health benefits. are you just substituting 1/2 cup ground flax meal for 1/2 cup flax seed? are you making any other adjustments because of the change? you could have low stomach acid or it could be the lectins in the nuts and seeds that are giving you a problem. as healthy as this bread seems/looks, does not mean it will work for everyone. my bet is on low stomach acid though…we need that for proper digestion and assimilation. i eat flax seeds and flax meal all the time and never have a problem with digesting them but when i made this bread   i noticed it was harder on my tummy so figured it was the psyllium husk since that’s a fiber bomb. perhaps it takes some getting used to (like beans). love the bread though and i know you can’t omit that ingredient. hello nina, yes, try to alter the recipe. i make it only with these things: oats, sunflower seeds, psyllium seed husks and/ or psyllium husk powder, salt, bread seasoning (caraway, coriander and fennel) and water. maybe i will soon add almonds. but at this time this is the best recipe for me and my family. maybe you find your recipe, too. wish you the best! when using psyllium, it is best to start slowly, otherwise it can cause digestive distress. reduce the psyllium to 2 3 teaspoons, then 1 tablespoon, etc, increasing each time you make it. i found a sliced life changing recipe and i prefer it, leaving out the oats and substituting for 1 2 cups finely chopped nuts. less carbs too. let it sit in the bowl for an hour or two. pack into 1/4 cup and drop out onto a parchment lined baking sheet. flatten to 1/4 inch. bake 30 min. then turn over with a spatula and bake another 30 min. you will get chrisp cracker slices that can be toasted or eaten right out of the oven. freeze great too. i’m not one to think of foods as life changing, but wow, this bread is delicious! i left the dough out during the evening and cooked it in the early afternoon. the texture is perfect. i can’t wait to expirement with berries and different nuts. thanks for sharing! btw, i found you through deliciously ella 🙂 i love this bread   and i can’t believe that it has taken me until just now to read the rude (bread snobbery) comments which made me think of seinfeld’s soup nazi character. wow. snooty bread peeps: move on. i digress, i love this food blog and the community & ideas i find in the comments, (and the unique recipes that are much respite from animal cruelty filled recipes elsewhere). i have made this loaf many times over. all my gf friends love it. all my vegan friends love it. basically, all my peeps love it. i have made it subbing oats with quinoa, as well as quinoa flakes. the best combo by far is quinoa flakes w/gf oats   1c. of quinoa flakes + 1/2 c. gf oats. it is a perfect consistency   straight quinoa was too crumbly. i have tried amaranth, but it too was a little too crumbly. because quinoa flakes are expensive (as is almond flour), i will try amaranth flour and see how it goes. my favorite sweet version (as mentioned above) is adding 1t. cinnamon and 1/4t. cardamom with raisins   cranberries have too much sugar. a more “herb y” version   skipping the maple syrup   is adding 2t. caraway seeds 1/4 t. nutmeg 1/4 t. dried thyme. it’s lovely toasted with miyokos vegan butter or a cashew butter spread on top. thank you sarah! the sweet version sounds dreamy! i’m making the original(ish) version this way   although coconut & almond flour instead of oats   and can’t wait to try your sweet version! when i read the name i was doubtful. really? life changing? i worried the whole time i was mixing it because i had to substitute avocado oil for the ghee and some pumpkin seeds because i was short on sunflower seeds and i also worried that it would fall apart when i flipped it . all that worrying for naught. nothing bad happened and the house smelled heavenly! this is by far the easiest, healthiest and best tasting bread i’ve ever made! perfect name. it is life changing! can’t wait to try the crackers!!!! thanks for rhe outstanding recipe!!!! i have been making this bread for about 3 years. i love it more than any other gluten free bread i have made at home. thank you so much! it’s truly fantastic. hello! i’m so excited to try this bread and i have it in my oven currently! a few concerns have already popped up. 1. flipped the bread over directly on the oven rack   allll the tasty ghee and water started dripping and burning at the bottom of my oven (smoky and bummer!) 2. the bread being kind of soggy started oozing down the oven rack   is this normal? any suggestions? thank you! hi, jasmine. i just made this for the first time yesterday, but it sounds like your bread didn’t sit long enough before going into the oven, to give time for everything to bind. your water and ghee should have been absorbed into the other ingredients before going into the oven. i lost a few of my nuts and seeds to the bottom of the oven when i flipped it, but the rest of it was a pretty solid mass. (i let it sit for about 3 hours before putting it into the oven.) hi shokufeh, i would think that was the problem also but i let the bread sit for over 24 hours so it definitely had plenty of time to sit, i did substitute the the oats for almond flower after reading another commentor who did the same.. still need to retry. :/ hi, just wanted to say i love this bread and it is a total game changer! i did substitute pumpkin seeds for sunflower, sprinkled the top with hemp and sesame seeds, used honey instead of syrup and used ground psyllium instead of husks just because it’s what i had on hand. i also baked it for 35 minutes as i wanted it to be really browned. turned out fabulous, thank you! i love this recipe and am so grateful that i found it! i only eat this bread (or flatbread) in various variations exchanging the ingredients apart from physillium husks and chia and it’s delicious every single time. incredible bread! i used quinoa flakes instead of oats, flax meal instead of seeds, and hemp seeds instead of chia seeds. i used walnuts instead of sunflower seeds only because i eat a lot of sunbutter and didn’t want to over do it. i also used almonds and hazelnuts. i doubled the salt and maple syrup as well. i needed about a half cup more water, let sit for 24 hours and it baked up beautifully. can’t wait to add dry fruit or olives next time! thank you for this recipe! oooh yes   dried fruit. i like the sound of that. i didn’t take the time to go through all 2,000+ comments to see if anyone else has experienced this, but i am a nursing mom and i have noticed that on the days that i have a slice of your bread for breakfast i am able to pump more! it’s like magic! for a mom who struggles with pumping, thank you so much for sharing this recipe! i am going to share it with all my new mom friends! hey katie! ummm….that is incredible! wow. i hadn’t noticed a difference in my breastfeeding with this recipe, but i’ll take note if there is a “next time” 😀 thanks for your comment. i’m totally thrilled to hear this. lots of love, sarah b i noticed the advertised ingredients in those “supply enhancing cookies” are oats, flax, and brewer’s yeast. i have been making and eating this bread for years and i thought i sure like my morning fiber toast way better than some nasty processed dry crackery cookies…… so i added a few tbsp of brewer’s yeast to the loaf and baby stays happy. thank you so much for this recipe! i am a bread novice and this hit the ball out of the park. i was wondering as the ingredients are not you typical bread making ingredients maybe the rules are different. can you slow bake this bread under 50degrees celcius for a much longer time with the same outcome? could somebody maybe enlighten me also about basic bread making? will it hold better if the dough is more wet if dry? if there is the same amount of physllium and flax for example….. thank you! max the flaxseed should increase milk supply. it’s probably the flax seeds!! they stimulate milk production for breastfeeding mums (as does brewers yeast). those things are both usually in lactation cookies too 🙂 i am eating a ketogenic diet so i can’t use oats, was thinking of subbing hemp seed hearts 1:1 do you think that would work? please let us know how this turns out with hemp seed hearts   i’m also doing keto and would love to try this! hey, just to give you another option   i cannot eat oats so i substitute them with equal parts of almond flour, and it works like a charm. i have also used hemp hearts to replace sunflower seeds when i have run out and it works equally well and is just as tasty! has anyone’s on keto calculates the carbs of this if done exactly as written? or with any adjustments? my husband is doing keto and needs to know before i take the time to make this. thx! i have made that bread and it is the best one i have ever had but…it crumbles and it’s difficult to cut (fall apart). i have done exactly as the recipe says (same ingredients, amounts, waited 24 hours and baked for 50 minutes) and was wondering what else i could do to fix it?? please help as i really like the bread. i have been making this loaf for about a year and always found the same problem until recently when i introduced a new method of combining the ingredients: step 1. combine oats (i use whole oats rather than rolled oats as they are less crumbly), sunflower seeds, almonds (i chop them so they don’t break up the loaf later when slicing) and flax/linseeds in the loaf tin. step 2. in a separate bowl, combine the water, salt (dissolve it), then add the chia seeds, psyllium husks, coconut oil and maple syrup (if using, i never have). mix well and let sit a few minutes to start to thicken up. once thickening, add to the dry ingredients and combine well. this method has made a huge difference for me, as it enables me to evenly distribute the binding liquid throughout the dry ingredients. the loaf sticks together so well now i can even slice it warm from the oven with a good bread knife and eat hot with butter! hope this helps. hello catherine, thank you very much for the updated directions! i’ve never had a problem with mine, but i know that some others have, so your changes will probably help a lot of readers. big gratitude! sarah b make a cracker. two sheets of parchment. roll it out thin. bake hi justyna, i think it is the type of oats you used that can cause the bread to crumble. there are stabilised and unstabilised oats you can buy. the stabilised ones are treated with heat and more dry and therefore a bit more chewier. they can not absorb much liquid as they ‘skin’ is sealed and stays kind of dry. i think sarah b has used the fluffy, soft unstabilsed oats which can absorb moisture better, which is the key for holding the bread together as the seeds keep the bread crumbly enough. i had the same issue when i used stabilised oats. you shall be able to check this either on the package or if you buy them in a healthy store ask staff. the difference is actually noticeable when you have both oats types in your hands. hope this helps everyone to get around the crumble issue. today i tried giving the dry ingredients a quick blitz in the food processor to make everything a smaller/similar size before mixing with the wet ingredients. not too much, not blitzed to a powder or anything. worked for me   the bread is much less crumbly this way! i’m sad after reading all the other success stories with this loaf, my first attempt hasn’t worked so well. after baking for well over 70 minutes when slicing the loaf the texture inside is still squidgy, almost ‘doughy’. it’s also shiny which makes me think it needs more time in the oven. but i’m thinking how much longer! i used a 9×4 inch non stick loaf tin, allowed the mixture to sit for 8 hours and baked in a fan assisted oven. does any experienced bakers have any tips? hi laurent, sorry to hear your first loaf didn’t turn out as expected! it sounds like you may need less water or more psyllium in your mix. try either one of those and i hope it works! and remember that this makes really good toast, so if you leave it in the fridge for a few days, then slice and toast it, it should dry out a bit. hope that helps 🙂 xo, sarah b hi laurent, it looks like you have also used the stabilised oats that do not absorb liquid very well. maybe it is a combination of both, stabised oats, too much water or not enough psyllium husk or chia seeds? i think you should give it another go with unstabilsed soft oats. keep an eye out on the type of oats you buy next time you buy them 😉 wow i put cranberry and the flavor is really good. wow! i made this bread yesterday and i am already dreaming about when i can next eat it! dreamy. xx i would like to take the sweet out   so just no maple syrup and all else stays the same? i’ve made this bread so many times   it is now a staple. love it so much. thank you! this recipe worked out very good for me! i had ground flax seed rather than whole so i just used 1/2cup ground, let everything sit overnight on the counter and baked in the morning. i don’t have a silicone pan so i put some parchment paper in my glass bread pan and had no problem lifting it out. topped with ricotta, tomatoes and basil. addictive!!! hello sarah, yesterday i tried your recipe for this bread for the very firat time. i sticked to the recipe and everything worked fine til i tried to cut it. it crumbled extremly. not one slice stay together. no chance to toast it or put something on the top (like butter). do you have an idea what went wrong? i would love to give it a second try. thank you. petra did you use this recipe full on? the ingredients keeping it together are psyllium and flax, they both become a kind of gluish pulp when moist. also, if you subsitute oats for quinoa, it will be gooier, less keeping together. also, i have baked it for more time than in the recipe to create the hard crust, usually 60 70 minutes. you knock on it to see when there is a crust with hollow sound. i make this bread pretty regularly and can offer some help with the crumbling problem. when you put the “dough” in the loaf pan spend a few moments pressing everything down and smoothing it all out, compacting it. sarah does mention to do this and i have found it to be a crucial step. air pockets = crumbles, in this type of recipe. hth. love this bread! have made it with orange juice and water mixed for the liquid, with fennel and orange zest added to the basic recipe. use chopped al onds as my nut. hi.. i tried the recipe and followed it to very step but the loaf did not bake properly.. it’s turned to be be very thin.. does not hold together..it is whitish is color still.. only the base became crusty after i flipped and baked on the tray directly. the top is still whitish and i don’t know what to do. longer bakin time. i do it 20+50 or so. hi i made the bread the first time yesterday. i used olive oil instead of coconut but otherwise same ingredients but when i added the wet ingredients there was too much liquid so i added a little more of all the dry ingredients. i left it over night. i didn’t have a loaf pan so made it in a cake tin. so now to my questions: the bread is very difficult to cut and just breaks and crumbles   i can’t get a good slice. even after cutting it in half first. also very dense and heavy to eat. any suggestions on how to improve for next time. hi there enza. the psyllium and flax seeds absorb the water while the dough rests, so your bread has most likely crumbled because you added the extra dry ingredients. working with psyllium and flax requires a different technique to normal bread baking. i suggest trying again and following the directions exactly, and hopefully you’ll have a better result. 🙂 hi all   i double the recipe and this fits into 2 x of these: silicon bakeware loaf pan http://amzn.to/2a7udee perfect!   enjoy! best wishes paul hi! imm new to bread making, can anyone tell me what size loaf pan to use (for x1 recipe)? can’t seem to find any responses in the comments. i used a 9”x 5” x 2.5 “ loaf non stick loaf pan. i waited 5 hours before placing into oven. thanks! thank you so much sarah! i can’t believe i’ve only just discovered this (i’m not even sure what i was searching)! anyway, i’ve made it and posted it on my blog! 🙂 we all totally love it! 🙂 https://lifediethealth.wordpress.com/2017/10/11/bread but not as you know it/ wow! made a couple of these already. very good. i put a little buckwheat flour in one, still fantastic. thank you very much for this. how much buckwheat flour did you use and did you change the liquid amounts? i just made this bread   it’s wonderful!! so delicious and comforting!! thanks for this amazing recipe: ) sarah, my boyfriend made this dish yesterday as we were spending our time together! one of the best nut bread i have ever tried in my life. it is delicious by itself, along with butter, toasted or eating it as a snack during the leisure times. we have tried your raw cashew dream cake too. loved it!!! looking forward to trying out more dishes. ~ jenn that ain’t bread, that’s a granola bar. thank you dearly for this constructive comment. best. thing. ever. i make this with whatever nuts and seeds are left over in the bags in the cupboard. yes, the chia/flax/psyllium triad is necessary, but everything else can, and does, change. i make this several times a month, freeze and then toast the frozen slices and it is perfect   every time. thank you so much!!! question for sarah or any of the rest of you, from a newby: i have read that soaking nuts, seeds, and grains helps increase their nutritional value or make the nutrients more available. i’ve also read that flax needs to be ground for you to get most of its benefit, because of the coating on the seeds. so i am curious:   does the ‘resting’ part of this recipe after you mix the ingredients have similar benefits to sprouting, even though the seeds and grains are fully sitting in liquid? would this increase if you let it sit for more time as opposed to two hours, and would it be worthwhile to look for raw almonds, etc. that can sprout?   does this work with flax also, and make the nutrients more available without grinding? or would it be best to grind the flax if you want the most nutritional bang for your buck? thanks for the great recipe! i have made it once and am looking forward to doing so again. i gave my flax seeds a quick grind in the coffee grinder and let the loaf sit overnight; it wasn’t until afterwards that i started wondering if maybe grinding wasn’t necessary to make the flaxseeds’ nutrients accessible because of the time that the dough sits before it’s baked. thanks! my husband loves this bread! fairly miraculous. i am curious about flax too. can someone weigh in? i am going to try it out! it sounds great! thanks! i found this recipe about 1 year and a half ago but was reluctant to try it despite it look in very interesting. finally, 6 months later i tried it and failed. it was too moist and not like bread at all. so, i did not try again for another 6 months…..when i revisited the recipe i tried again and it worked perfectly…..realizing then that i must have done something wrong the first time. but, im writing to tell you that i never……ever…..post comments. so, why am i writing? i am a homecare nurse and thé family i work for are from germany. the man i care for was taking 3 kinds of medications for his bowel movements plus fiber powders in his drinks and yet hé continued to have problems. i showed them thé recipe and they said it looked alot like german style breads…..so, i gave it a try. hé now is only taking 1 of thé medications which we are considering to stop. all is going perfectly for about 6 months now. i have played with ingrédients some….adding raisins, usine half thé flax, more or less oats, 1 2 tbls more of psyllium (with a tbls more water),sometimes double salt or more ?, and now adding sweet dried fruit rinds to make a sweeter version……but always keeping to the ingrédients in thé original recipe ….. it seems to do what ever i want so long as thé recipe has psyllium, flax, chia (these hold it together). i tried to use less water to make it drier like réal bread but it did not hold well….it crumbled some in thé toaster. thé exact amount of water, oil, and syrup (maple, pancake, or honey) works exactly perfect for one loaf ….even if i add more psyllium, flax whole, or chia…..i dont usually change the liquids. thank you for all thé time and effort you put into this post. this bread is now a staple in my daily menu……. btw…….it truly tastes amazing…..  scott (up north in québec) i read other comments and took notice that it is truly important to drink water with this bread. about 1 loaf per week . i slice it and keep half in fridge and half in freezer. i make thé slices about 1/4 inch or slightly thicker and we eat 2   3 slices each morning. always toasted ?…..sometimes i toast i slice then chop into small cubes and throw onto à salade. just thought i would add this……i could talk about this bread forever….. btw ….. i call it nut/seed loaf ….. because it is so much more than bread?? hi scott , i’m attempting my first try making this recipe. i stuck to the recipe, and let it sit for a little over 3 hours. it’s in the oven now and continuing to rise… it was too wet to flip it over and by the time the moisture let up, it was rising a lot. it’s the size of a regular loaf of bread now :/ not sure what happen… ideas? i still can’t flip it as the top is like a balloon :/ have you seen that before? lmao cancel that… in making a second batch i realized i put the oats on the counter but never did measure them into the above ‘rising’ loaf … lol. take 2! this bread is amazing!! i’m coeliac so used buckwheat instead of oats and it worked perfectly. thanks so much for the recipe! 🙂 hi! i just made this bread! it tastes quite good but it did not rise at all!! very thin loaf, even though i i stuck to the recipe exactly! any tips? thank you! hi mariah. i have made this bread many times and it doesn’t rise. its possible the loaf pan you are using may be too large. this bread isn’t meant to rise. it’s a dense wholesome loaf and has no rising agent. so don’t worry if it doesn’t rise   it’s not suppose to 🙂 did you substitute buckwheat flour in the same amount for the oats? alex   did you use buckwheat groats or flour? thank you sarah for all your wonderful recipes, books, and information! life changing bread…indeed… i think i have shared on this post in the past but i must share again… i’m in love ; ) this recipe is phenomenal! i also think its a bit magical how it all comes together so well. no dairy, gluten, soy or eggs   magic. and i i believe that the one thing that is a must is the psyllium   to bind naturally. i’m a really “clean” eater so my body can handle all the scrubbies ; ) however, i do drink tons of water so as one poster commented, water is key if you are not used to eating this way. i believe this is a must in one’s recipe repertoire. i make a loaf every month or so. i froze this loaf. ate a toasted slice this morning spread with a little coconut oil (instead of butter) with a small sprinkle of sea salt. heaven! how do i wait until it cools completely? 🙂 hi alena…. i know the dilemma! you have to actually leave the house….. to run errands, meet friends , walk around the block or go to work after it comes out of the oven bc it’s impossible to wait while in the house in front of the bread. if you cut into it too soon, it breaks apart. i know all this from experience…. 😉 i have read hundreds of these glowing comments and feel like there must be something wrong with me…but i just cannot agree. this bread, while easy to bake and tasty to eat, just tore me up inside! i have never been as uncomfortable as i was in the days after eating this bread. i was literally doubled over with cramps and pain. i tried three days in a row…just a small piece with butter and jam. each day i had the same horrible reaction. i can actually say i was in pain. as soon as i stopped eating the bread, the gastric discomfort went away. this bread was indeed life changing for me, but in the worst possible way. it appears i may be among a minority here, but i had to speak up. hi susan i have the same reaction unless i drink a lot of fluids when i eat this bread, have no problem then and find it fantastic for digestive system! might be worth a try?? hi, unfortunately, some people do have negative results with psyllium. if you haven’t had it before, or if you haven’t been clean eating on a “regular basis” then you may find it doubling you over. there are a few folks that are allergic. if you want to find out if it is the cause try a small small pinch in a glass of water. drink all the water. then you could consider trying the recipe with more chia and ground flax with the possible addition of a small amount of xanthium gum or guar gum. no garuntee on the results. it sounds like you might be allergic or sensitive to something you put in it. it is possible to be allergic to psyllium seeds. or, you may be unused to eating whole grains, and when you make the switch to a higher fiber diet it’s best to do it very, very slowly or else you will initially be very gassy. it would get better with time, if this is the case. if it’s an psyllium allergy it would only get worse. yes ghee should not be considered a vegan thing just to be clear, ghee is clarified butter and is not to be used if vegan. chiming in again b/c i’ve made this bread many times over the years. aside from the psyllium, which is a must, i’ve made almost every substitution known (i always use oats) and add dried fruit, coconut, etc. i also add spices and usually leave out the maple syrup, using no sugar at all (plenty sweet from dried fruits).today, i used walnuts, cashews, almonds and i always use ground flax seed, never adding extra water. for those questioning the psyllium, yes, it’s required but it easy to find. the big box store near you carries, in the laxative section, a product called konsyl, which is 100% powdered psylium, and gluten and sugar free. think metamucil, without all the crap added. it works fantastically. a 15.9 oz bottle (with burgundy cap) runs about $14 $15 and will last you months, even with baking this recipe. oh! i also cut back on my psyllium to 2 t since i’m using ground flax seed already. 3 t is whopping bunch of psyllium to ingest, esp. if you mistakenly (!!)  whoops eat more than one piece of this delicious nut loaf (bread, i still call it). wonderful! i just wanted to confirm that i almost always use ground flax instead of whole flax and it always turns out perfectly. i do not adjust the water. i’ve been making this recipe for a few years now and it is a go to for me! just made my most recent loaf to freeze to have on hand once my baby arrives. it makes for such a filling, satisfying snack (toasted with butter….oh my!) i made it for the postpartum period after my first daughter was born and loved it, so am doing it again this time 🙂 hello, is it possible to use instead of sunflower seeds also pumpkin seeds? best regards 😉 just curious if raw agave nectar would be alright rather than honey or maple syrup? what ever king of sugar you used will have the same result have been making this bread ever since sarah post this you can trust me! have a good day and enjoy 😉 oups kind not king lol the best. easy and delicious. looking forward to trying some substitutions. this bread lives up to its name in every way. does not disappoint. i’ve made it every time with ground flax seeds and didn’t use extra water and it turned out great. it freezes beautifully. my preferred way to eat it is toasted out of the freezer with coconut oil and flaked sea salt. it’s fabulous!! i prefer to mix it in a separate bowl instead of the loaf pan bc it mixes more evenly i love this bread   the nutty flavor, texture, great base for toppings   but i have been feeling pretty bloated since making and eating this bread for about a week and a half now. i usually have a piece in the morning for breakfast. has anyone else dealt with bloating from this bread? this bread is just wonderful. one of my absolute favorites:) we make it almost monthly. we have experimented, and have made a couple very slight changes to it and always found it works quite well. i did a hazelnuts instead of almonds as i prefer this type of nut (easier for my stomach). i also used ground flax seed as opposed to chia seeds. turns out amazing every time i bake it! hi! baking it for the first time and i just pulled it out after the first twenty minutes. i had to be very gentle when turning it out. i can’t place it back on the oven rack upside down because the grates started cutting right through the loaf as it’s not quite solid. i had to put it on a cookie sheet. is this normal? yes. mine too cracked and a lump from the centre fell down. what happens if we bake in a pan itself? i baked it for 20 minutes, put a cooling rack over it, turned it out, and put the whole cooling grid in the oven for the rest of the baking time. easy to take out on the rack, too. very nutritious and wholesome recipe. i prefer with stevia as it’s sugar free. will definitely recommend to others! this is quite honestly the yummiest loaf i have ever made/tasted! thank you for sharing! i love the idea of mixing it in the loaf pan to save dishes but i’ve found that i don’t mix it that well and end up with an uneven mixture, usually with a slightly gluggy top and all the hazelnuts concentrated towards the bottom. plus i make a hell of a mess with stuff flicking out and all around the loaf pan! so this time, i tipped everything into a large bowl and mixed it up in there before transferring to the loaf tin and it looks like a more even mixture. i have tried this bread twice and each time it has a bitter soapy taste   not sure what i did wrong!!! hey sabine, i found it a bit soapy too but not too unpleasant. have you tried to toast it? i found that fixed everything! in fact i even toast it so that the corners get quite crunchy and yummy! hope this helps, good luck! 🙂 hey sabine, have been making this twice a month since sarah post this on her website and never had that experience….the only thing that could make this bread taste bitter & soapy is that one are more of the ingredient you used wasn’t fresh or on the border of the expire date. to avoid that i suggest that you but all your nuts in the freezer, the chia seed, flax & psyllium seed husk in the fridge. if your not a big oat eater i suggest that you do the same. hope that help. hi there the first time i tried this bread i was too lazy to melt the coconut oil so i used an “already liquified” coconut oil. (it doesn’t say fractionated on the bottle but i suppose it was) it smelt bad when cooking and the taste was horrible, soapy and of chemicals. toasting the bread had no effect, it was still inedible. the second time i tried i used melted ghee and it was delicious! i will try again with melted coconut oil (which i will melt myself) and see if that changes things. hope this helps! this recipe looks fantastic! is there anything i can use in place of the psyllium husks? see the q&a above, in short ‘no’! hi ray, without the psyllium husks your bread will not hold together. i know you commented months ago, ray, but i used apple pectin instead of psyllium husk. like psyllium, it is also a gel forming fiber. i haven’t tried psyllium yet, and it may work better, but the apple pectin was at least passable. hi there sarah, i just wanted to ask how much extra water should be used if using ground or milled flax seeds instead of whole flax seeds? your notes say to add a “lot” more water. how much more water would you suggest? has anyone tried freezing the raw seed/psyllium mix/dough and baking it later? healthy, satisfying,easy, versatile, love this entire website. this bread recipe is one of the best. thankyou sarah for sharing and helping so many. love it. i made avocado+spinach+black salt toast with it and it was so so good! (i put a link to your recipe in this post, i hope you don’t mind: http://otherkitchen.blogspot.si/2017/02/protein bread vegan toast 2 ways.html) love your work! oh, my goodness! this bread is so wonderful! i changed out the chia for millet and i was concerned that it might crumble, but it’s holding together perfectly. i can’t tell you how pleased i am to have such a healthy protein packed bread. it’s going to be my new breakfast favorite~ its been life changing. i love the original recipe and have now successfully substituted rice flakes for oats (sponger and needs extra water), also worked with cooked buckwheat rather than oats. have used olive oil instead of coconut oil, have left out maple syrup. it all works and tastes great. hi there, could you please tell me how much water (extra) you used when you replaced the oates with rice flakes? i’ve just been diagnosed with coeliac disease and the australian coeliac guidelines suggest not eatin oats so i’m excited to see your rice flake substitute worked. hope to hear from you soon. kind regards, kylie hey kylie, as an (australian) coeliac i make this loaf all the time with quinoa flakes and never add extra water (i never add or replace the maple syrup either). cheers. i absolutely love this bread! i’m gluten intolerant and allergic to eggs, it seriously makes breakfast a bummer. this is so perfect! i’ve made it per the recipe (except i chop up the hazelnuts to spread the love around) with great results. my 2nd batch i ran out of flax seeds and used ground flax with the addition of a little extra water. still perfect results. then i tried adding a little extra maple syrup, cinnamon, and golden raisins. uh.may.zing. another thing i figured out… i have a tiny stomach (gastric sleeve surgery) and i can’t eat very much at all. like half a cup at a time. i make this in muffin form instead of a loaf since that’s about my stomach size. i make it in a bowl, let it rest 2 12 hours, squish handfuls into the muffin pan, and then keep the 2nd bake phase to 30 minutes. it still works perfectly. i love this bread! thank you! hi there, i made a loaf of this and froze it whole without slicing and am regretting it now! (late night baking brain fog lol!) would it be okay to defrost, slice, and feeze 1/2 the bread again? thanks hi, it’s important to never re freeze anything. so no, please don’t freeze again anything that at been defrost. 🙂 hi, vinz, i refreeze a number of things. is your suggestion to “never re freeze anything” related to cooking safety or taste and texture, or other reasons? i need educating. thanks. hi tiana and suzanne, the “never re freeze” thing is supposedly for sanitary/safety reasons. i grew up in a never re freeze family, but a biologist friend of mine, who loves examining colonies of bacteria under her microscope, told me it was bs, and that there’s no problem with re freezing food (unless, obviously, it has been defrosted in an unsanitary way   like, not in the fridge or cooked while frozen   or if it’s very sensitive “food”, like dead animals…). with bread in general, and this one in particular, the main reason to avoid re freezing would be the change of texture, a weird freezer taste that could possibly appear, and the coconut oil could turn rancid . try toasting the slices before re freezing them, to evaporate the extra moisture and avoid any change in flavours. just made your bread  love it! so tasty with the coconut oil and the crunchy hazelnuts   and healthy too ps love your raw brownies tooooo!!! made them loads of times   they really satisfy that sweet fix! uyee i’ve made this 5 times now with variations. it is genius. psyllium replaces yeast to bind and eliminates the need for so much grain and opens the door to more seeds, nuts and fruit than ordinary bread. i am a fruitarian, which (for me) means 80% fruit/lettuce and 20% “cheats”   this is high on my cheat list. i add 1 oz each of raisins, dates and goji berries to “fruit” it up a bit   adds sweetening without syrups. also i add lots of pumpkin pie spices   cinnamon, allspice, cloves, nutmeg, ginger. awesome, thanks! this bread is delicious! many thanks. would i be able to make it in an electric bread maker? hello….i stumbled across this bread when it appeared on my fb feed. it is definitely on my to do list for this week. i’ve tried to read as many comments as possible, and they are great. however, i didn’t see if anyone had tried to make this bread using farro. if i wanted to add farro to this bread, not removing any other ingredient, what other adjustments would i need to make? let us know how using farro worked out please. my first loaf is in the oven as i type. i did use farro. i cooked (boiled) it just a little to soften it up just a bit. i’d test it as is boiled slowly to keep it al dente. however, i’m sure i messed it up in more ways than one. i had to use flax powder instead of seed which means, i think, more water was necessary but i used a little less water because i also i cut back a little on the oatmeal thinking it would all balance out. as i tried to get it onto a cookie sheet it began to fall apart & separating into several cracks. i didn’t have a loaf pan. (i had left it over night wrapped in plastic wrap holding it together. this morning when trying to take the plastic wrap off it was wanting to just fall apart. one end did fall off, i pushed it all back together, squeezed a bit & told it to “stay there”. i’m sure i’m going to now end up with granola instead of something i’d be able to slice. oh well, if it tastes good….no problem. if it turns out ok i’ll post here again but i think it’s safe to assume that i’m now making granola. follow up! meh! actually i love the taste & feel healthy eating it..ha ha….but all of my substitutions messed it up a bit. i needed more liquid. next time i’ll do that. i did end up with some extra cooked farro & i’d never had it before….i like it a lot; in a cold salad, or soup or oatmeal. adaptable in the same way rice or quinoa might be…or barley. hi amber, you can use honey or coconut nectar, but some people have left it out completely and still think it tastes great 🙂 happy loaf making! xo, sarah b waw! after reading this i went to the kitchen to make this no bread immediatly! are the psyllium seeds really necessary? that’s the only thing i’m missing 🙁 i also immediately “went to the ovens” all i had was some bentonite powder with psyllium husks from wilderness family and i used that and it made fabulous bread with the addition of a substance that can take substances you might not want in your body out. i’m not saying everyone should do this, i’m just saying it worked for me   loved it   and have made 2 more loaves since, varying the seeds, putting in spices and as i prefer to bake in metal, i used a well used metal bread pan with some coconut oil for grease in it. wondering what the carbohydrate content is, if i figure it out, i’ll post! thank you thank you thank you! ps i didn’t use any sweetener hi! i am excited to bake this loaf of bread! i am baking mini loaves as gifts for my clients this year with a homemade side of fall harvest butter. has anyone had any experience with mini loaves and baking times? i was thinking each mini loaf would be half of one loaf, but i’ll have to see how it goes. any feedback would be much appreciated. thank you! hi samantha! any luck with the smaller loaves? i would love to try that as well! if you got smaller loaf pans & split dough in half   maybe would have to watch baking time hi! we have just launched a blog about activities from our everyday lives in the arctic. it is great to be able to blog and chat with people around the world even when we live in sparsely populated parts of the world. our new blog we have chosen to call for wealth and work in the arctic   an northern dimension. we have very much benefit from your tips to promote our blog. thank you and welcome to visit, comment and share our blog too. / roger and alina hi everyone, i tried this and after the first 20 minutes of baking removed the loaf from the pan and placed it upside down directly on the rack. it sort of oozed around and i had to remove it or it would have fallen through the rack. what did i do wrong? any help appreciated, thanks. it sounds like you may have used to much water i would recommend letting it sit for an entire 24 hours before baking it for best results. it will not hold the shape of the pan, but try it out! i do not use grains and would love to make this. any suggestions of what i can use instead of oat? (not quinoa etc) what would something like coconut flour do? thanks i have replaced the oats with veggie pulp (from whatever i juiced.. usually carrots/beets) and that has worked quite well! great idea!!!!! it is amazing to find such a great recipy from yourself. we have been developing a bread of that type for some time and has come to fantastic results. the heart of nature we call it and we have created it as vegan and vegetarian friendly. it is really great to see your article because it makes us feel right about what we do. by the way…the bread is really life changing 🙂 hi   i am so thrilled to have found this bread   and everyone seems to love it! can i ask   why do you turn it out of the pan half way through baking? and if you keep it in pan, what difference is there? many thanks   bec thank you so much for this recipe!! i have been making 1 life changing bread every week for the last 6 weeks; i will never go back to regular bread! this recipe is so easy, the bread is juste so tasty, and the toasts… the toasts!! the nuttiest toasts ever!! i do have to bake it longer than what is was recommended   25 minutes in the silicone loaf pan, than around 45 minutes on the grills. a must! 🙂 hi marilyne! so thrilled you’re enjoying it! thank you for the positive feedback   it means a lot! smiles, sarah b love this bread! i don’t eat any oats so i tried the recipe with red quinoa. wow, it was amazing, nutty and crunchy and really delicious. love your book and your blog, keep it up. did you use cooked or uncooked quinoa? sorry alex, didn’t see this until today. i used uncooked, the soaking process sorts that out. yesterday made the break with white quinoa and it was just as nice. i know this is an older comment but perhaps i’ll get an answer. when you used quinoa, did you make any adjustments to the liquid amounts? what did you use the quinoa to substitute for quinoa was used to replace the oats. thank you so much for an awesome recipe. my brother loves it. i have always thought, i wanted to make this for him. this guide helped me a lot in preparing it and my bro just loved. keep posting recipes like this. what is the “pumpkin version’?? omg, this recipe looks so promising! but can i just say something about your writing style? i think i’ve never read a food description with so much attention! so much flow! your climax moment when you meet the loaf for the first time… it just made me horny for bread! this is real food porn 😉 i’m hooked to your blog! sorry for all the exclamations, i’m just so excited. if it wasn’t 3 am i would run to the kitchen and bake this handsome piece of bread <3 agree!!!!! love this bread! have made it with orange juice and water mixed for the liquid, with fennel and orange zest added to the basic recipe. use chopped al onds as my nut. have used cinnipamon and cardamom 1t cinnamon and 1/4 t cardamom and 1 cup of dried cranberries. i friend makes it into a flat bread with dried coconut and raisins. love the olives and carraway addition as well. suler recipe, thanks so much! this is the best recipe i’ve made in a very long time, can’t wait to experiment with different nuts too! has anyone tried a sweeter version, maybe adding cinnamon and nutmeg? might be good! thank you for this again. p.s. psyllium is amazing for digestion! i have tried using mixed spice (ingredients coriander, cinnamon, ginger, nutmeg, clove). these are the modifications i have made to the original recipe (qty is for 2 loves of bread): 1) i add 2 tsp mixed spice 2) i add 2 tsp frozen chopped orange & lemon peel (i find it useful when oranges are in season in the winter & i save all the rind & chopped them & freeze them allowing me to use throughout the year for my carrot & this bread & muffin) 3) i omit maple syrup but use 1 small ripe mashed banana for 2 loaves 4) i omit coconut oil but use olive oil & add 2 tbsp desiccated coconut 5) i use 12 tbsp ground flax seed stirred into 3 times the amount of water ie 36 tbsp water in a mixing bowl . when most of the water is absorbed by the flax seed i add the other wet ingredients like oil, frozen peel & mashed banana. in another bowl i mix all the dry ingredients together. i find it easier to gradually add the dry ingredients to the wet ones in a mixing bowl. when all the mixture are completed mixed, i scoop them to the silicone loaf pans. in my 1st attempt, i found the bread not cooked completely using the times specified & i had to put them back in the oven for a further 15mins. being that i use ground flax seed, i increase the total cooking time by 15mins, ie, 1st half of baking in silicone loaf pans by 5mins (25mins) & 2nd half of the cooking on the rack by 10mins (50mins). now my 3rd attempt is perfect. i also reduce the sunflower seed to 1 & a half cup & add 4tbsp sesame seeds. thanks very much sarah for sharing the great recipe with us. i have stopped buying supermarket bread. i love this bread & my carrot bread. thank you so much for this amazing recipe. i have been making, and eating this wonderful bread since november, 2013. hemp hearts and sunflower seeds are wonderful additions. this recipe is very forgiving….just add more water. i use ground flax seed and am surprised at your suggestion of using the seed whole as they are indigestible and have no benefit unless ground. please share the recipe for your carrot bread. is sugar (maple/honey/stevia) really important from ‘turning a bunch of nuts and seeds into a loaf of bread’ point of view or is it about a balance of taste? i would like to leave it out all together. has anyone tried? i’ve made it now 3 times without any sweetener of any kind and it’s still very tasty. so good to know, tess. thanks! xo, sarah b have just made this again for the first time in ages. it is at the resting stage. looking forward to the eating stage wow, what an amazing loaf bread recipe i have been looking around on the internet and i found this great recipe. i love this loaf bread i will come back again for picking up any recipe from your site thank you. 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, which makes 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/ can someone tell me how much extra water to add to the recipe if the flaxseeds are ground? generally, you need 3 times of water for the amount of ground flax seeds eg, for 2tbsp of grd flax seeds you need to stir in 6tsbp of warm water & let it sit for 10mins. made this today, but used buckwheat instead of oats. i also added some lingonberries i had in the freezer. it turned out perfect. this recipe is beautiful. haven’t tried toasting or anything yet but it’ll probably be even better. i would like to use buckwheat instead of oats. did you use the same measurement of buckwheat as the oats in the recipe? thanks so much for sharing! yes i did … also i replaced the psyllim husks with ground pepitas and some arrowroot … ( i cant tolerate psyllium . the loaf turned out beautifully . hi eleonra how much buckwheat did u add, same as oats? and was it raw buckwheat seeds or toasted and did u soak it? awesome i am going to try this too! i made this last night and had some for breakfast, delicious ! this recipe is definitely a keeper, thanks sarah 🙂 thank you, thank you for this recipe! i have been making it weekly for the past 4 months or so and cannot remember life without a loaf in the fridge! it’s my daily staple for breakfast. to anyone wanting to try substitutions   just try, the recipe is so forgiving. every single week i do something different, depending what i have on hand. if i add lots more nuts (common   this week i added a cup of pecans in addition to the almonds) then i add a touch more water until it feels right. i also tried cacao nibs this week. delicious! they perfectly complement the coconut oil. love trying different things too! i’m thinking of adding spices (cinnamon, nutmeg, etc) to make a sweetish version. this bread is amazingly wonderful, a god send! i make it with rolled rye as i have intolerances to so many grains, i substitute the maple syrup with malt, delish! it means that i can eat some carbs again, i have energy to get past lunch time again, a real bonus, it has healing properties too where it matters. well done truly life changing. i’m a runner and have been looking for a bar. bread, or cookie recipe that contains all the ingredients us runners need for “fuel” before a long run. your recipe has them! (note: the only substitution that i will have to make is replacing the almonds for pumpkin seeds since i have a nut allergy). your recipe rocks, i’m really excited to try it…thanks! great jeanette! it is such perfect fuel this bread! just finished a slice myself 😉 happy baking <3 xo, sarah b i made this and it was good! i am looking for a quick portable breakfast, so i put mine in a muffin tin. i followed a comment’s advice and blended the dry ingredients in a food processor and added .5 extra cup of water. i made 6 muffins the first time, then put the dough in the fridge and kind of forgot about it. more than a week later, i baked the rest of the dough. i did add more water. instead of putting them directly on the oven rack, i used a pizza tray with holes in it. this made 18 short muffins. btw, i really like that the ingredients were in weights! question: i used roasted sunflower seeds b/c that’s all that i could find. do you use salted or unsalted? i used unsalted, and i am thinking you may have used salted b/c this definitely needed more salt. i use organic unroasted sunflower seeds. i always double the recipe and theni put 1 tablespoonful of salt   but even more could be used! if i put only 2 teaspoonfuls like in the recipe it would be way too low salted for my taste. but also this can be adjusted. when you bake, you notice what changes you personally need. 🙂 ps. this bread really changed my life! virpi mikkonen in kiitos hyvää blog (a finnish health blog) wrote the recipe in finnish and i found it there like a year ago or so. since then my breakfast problems have been solved! dear sarah, this is definately a really amazing and tasty bread, for sure. but after realising how many calories it has, i was shocked!! it might be good fats and carbs and lots of fibre as well, but at the end of the day, there are people (like me) who have to look down for the calories. having 180 220 calories per slice (and i definately have to eat at least two slices to eat myself full, this is a huge factor and has to be pointed out! it might be a healthy alternative to usual bread with flour, but definately with health restrictions for some of us as well. hi lynn, thanks for the feedback! yes, i know this is a very calorie dense food, but they’re all good calories! if the rest of your diet is full of low calorie plants, then you have found the right balance. for anyone who is on a seriously calorie conscious diet, this may be best eaten occasionally as a treat 🙂 glad you enjoyed the recipe! best, sarah b what is the carbohydrate content, i have to watch my carbs. maybe put in less coconut oil (and sugar)… i made this loaf about a year ago or so and found it a tad bit too oily and sweet, but still yummy. i will try to make it again in the couple next days and will try to put “just” one tablespoon oil in it and less sugar… i just finished eating my first slice and it’s delicious! thanks for developing and share this recipe. it’s pretty flexible. (i forgot the 1 1/2 cups oatmeal till after it sat for an hour but i added 1 cup at that point and it mixed in fairly easily; i let it sit overnight). i baked it in one of those glass convection table top ovens, 320 degrees f for the times given. condensation all over the glass sides of course, a little concerning at first   loaf a bit moister than expected but that is so much better than too dry and crumbly! and it may be from the convection oven, heating it longer would have dried it some. also as noted i didn’t have the entire 1.5 cups of oatmeal. ps: toasted a second slice…crisped up a bit, very nice. hope the psyllium plays gently on my system but 3 tablespoons of the powder in the entire loaf should not be a problem. i really like your blog. there is so many recipes <3 one word   mind blowing!!!!! thank you so much sarah for another amazing recipe! i made this. i love it! thank you for such an awesome recipe! i finally tried this and it turned out amazing! here are the changes i made: i cannot process almonds and i don’t like sunflower seeds so much, so i did 1 full cup hazelnuts + 1/2 cup sunflower seeds instead. i also used ground flax meal which i normally keep stored in the freezer to help keep it fresh. the flax meal simply meant longer baking time by about 10 mins. i used a regular loaf pan lined with parchment paper that hung over the sides so i could easily lift it out after 20 mins. i also placed mine on a silpat and flipped it halfway through the 2nd round of baking. thank you!!! has any one tried to make this without coconut oil or ghee? my husband hates the taste of both of these oils. he does not mind any other oil (ironically) but i cant think of another oil that is solid at room temp, so maybe they wont work? any other thoughts? i tried it with coconut oil but he immiditaly tasted it and would not have it. i left the oil out by accident once and the bread turned out just fine. i now just add 1 tblsp. of oil and it still is good. i don’t see why olive oil wouldn’t work as my coconut oil liquifies in the heat and i have used it that way in the bread. hi. i use suma’s odourless organic coconut oil that neither smells nor tastes of coconut, at all. i have to point out that there are plenty of other reputable brands of odourless coconut oil out there, but i find this one to be very good value for money. hope it helps. have you tried deodorised coconut oil, no smell or taste to it. yes..i added no oil. perfect results. this is such a high fat recipe. oil is not necessary. the end result is much better without that extra added grease. eliminating good the oil reduces calories as well. you can try the refined coconut oil that has no taste. i get organic refined coconut oil by the gal online. hi julie and ahsa, try expeller pressed coconut oil. it has no flavour but has been processed properly. hope that helps! sarah b this happened for me, too, as i hate the taste of coconut oil. at first i used olive oil, and it worked well. nowadays i don’t use oil at all. i only put oil in the pan before putting the dough there, to avoid it sticking to the walls of the pan (though it makes it anyway, maybe i should use baking paper). so for me olive oil and rapeseed oil work well, the only change i noticed was better taste! i made it with olive oil and it was still so delicious! thanks julia, i’ll check the xylitol amazing recipe! i’m trying to do the same bread for my mother in law but the result is quite different! lol probably the quality of my psyllium is not so great! this recipe uses psyllium seed husks. in a lot of places online, they sell psyllium husks not seed husks. can psyllium husks be used? those are probably the same thing i subsitituted ground hemp seeds in place of the psyllium and the bread came out perfectly fine and tasted delicious. hemp is a lot easier to find and has a lot of health benefits. thanks for this. i don’t use psyllium on account of the cancer risk and have been feeling very frustrated at the number of interesting recipes that use it. just made it. used quinoa flakes instead of rolled oats. perfect. hooked. orla, so happy to come across your comment. my daughter can’t have oats, so was thinking of substituting with quinoa. how much water did you use? is it much more than in the original recipe? tia oh that is good to hear as i have coeliac disease and can not tolerate oats at all even if said to be gf oats. hi, can i use extra virgin olive instead of coconut oil & can i use 1 ripe mashed banana isstead of maple syrup to get the sweetness? thanks coconut oil and ghee are important because they’re solid at room temperature and have very high smoke points. olive oil would probably cause your bread to not firm up properly or burn. olive oil won’t burn at these temps, but consider using avocado oil if you can find it (costco carries it around here). avo oil has a high burn point and a buttery taste. i really understand about the psyllium which has no substitute, but i couldn’t find it at all. i must say that 4 tbs of ground flaxseed meal, i used the red mill kind and worked perfectly, to those who can’t find psyllium, give it try. can i use ground flax seeds instead of chia seeds? or what else could i use instead of chia? thank you! ran out this morning 🙁 i don´t quite understand this part of the recipe: ´remove bread from loaf pan, place it upside down directly on the rack and bake for another 30 40 minutes¨. ´ do you mean you bake for a further 30 40 mins without the loaf pan & do you bake it on the rack? will the bread come out of the pan easily in the 1st part when you bake for only 20 mins? thanks. the answers to your question are yes and yes. what a wonderful looking recipe! at the moment i am completely grain free, is there any way to make this paleo? i was thinking about substituting the oats/quinoa flakes for almond flour   do you think this would work? i love this recipe, and your whole site! great stuff! to make this grain free (i just found out i’m allergic to gliadin), what would you recommend to replace the oats?! thanks in advance! jess i made this with cooked rice (a mix of brown, red, white) instead of the oats and it worked really well. so good to hear ash! very cool idea   thanks for sharing 🙂 xo, sarah b i like this bread a lot but i’m not always crazy about the giant pieces of nuts and seeds. has anyone tried food processing the mix into a flour y consistency before adding the wet ingredients? i would love to try this and want to know if it’s worked for anyone else! my husband makes this for us every week (it really is life changing!) and he puts all the dry ingredients into the food processor first to reduce them to a more flour like consistency. it works fabulously! i am like you, not a fan of big chunks, so i ran the rolled oats, nuts and seeds in the food processor. not until flour, but just to break it up a little. maybe five one second pulses. worked great. i made this bread a while ago and loved it! but i wonder if it can be made without oil as i’m now eating oil free. thanks. try greek yogurt or unsweetened applesauce in the place of oil. thanks so much for this recipe, i absolutely love it! i made this bread with quinoa flakes instead of oats as well and it turned out great, no need to add extra water. so you just put the bread upside on the actual rack in the oven? i just did that, but it was very difficult to handle. is there an easier way? thanks!! the bread turned out really dense. i cannot have more than half a slice. will the recipe still work if i made a flour out of all the nuts and seeds. puja i blend all the dry ingredients to a flour consistency and add an extra 1/2 cup of water. i works really and this way my 3 year old loves it. awesome. i will try it your way. thanks alexis. i started making this bread once a week, several months ago. because i can’t eat sunflower seeds i use raw hemp seeds. i take a couple of slices to work with me every day, and have them with cheese, almond butter, cream cheese and lox   it’s all good! a week or so after i started making and eating this bread i realized that my craving for sugar had almost disappeared. i was able to walk by the plates of cookies or cake that often end up in the break lounge, and i didn’t feel deprived. this is life changing bread! thanks for this comment. i was thinking about adding hemp seeds (i was going to half the chia and add the other half hemp). i am out of sunflower seeds do i was going to run to the store. now i’ll just use the hemp seeds i have on hand to replace the sesame, you’re a life saver! this bread has changed my life. thank you. what size of baking mold should i use. is a 24cmx11cm big enough ? i make this every week and i love it. during the fall i make a pumpkin spice variation using nutmeg, ginger, and cinnamon. i substitute the sunflower seeds for pumpkin seeds. (i also decorate the to with a handful of these seeds too.) the pumpkin itself becomes half of the water. so i use 3/4 cup organic pumpkin puree and 3/4 cups of filtered water. also instead of maple, i use molasses. it’s ridiculous. i love this idea!! pumpkin❤️ this sounds so amazing! going to give this a shot 🙂 is there a way to make this less caloric? there are like 300 calories a slice? i can get about 20 thin slices out of a loaf, so it’s not too bad. also, the high amount of fibre in the bread probably reduces the actual number of calories we absorb (unless you chew your food very very well, i suppose). i’ve put this into myfitnesspal and at 12 slices, it’s 220 calories. if you add a teaspoon of butter (which is really all that will fit!) it’s about 253. not bad! i love this bread and can’t wait to try the pumpkin version this fall. could you potentially double the amount for one loaf without ruining the consistency of the final product? i was thinking of using the toasted bread for veggie sammies, but the pieces of bread end up being a little too short. thanks! i always double because of the size of my bread pan. works fine. i’ve been hearing about this famous bread and keep meaning to actually give it a go! hmmm sounds aaaaamazing! can i omit the psyllium and still get the same results? i am using 3 tbs of spelt flour instead, works just fine. can i bake this whole grain bread in a bread machine, or is that really really not needed? am super psyched about making dark whole grain scandinavian bread, my bread machine warns that using a lot of nuts and seeds will damage the non stick pan in time so best to not use your machine, i know i am addicted to mine ! what can i substitute in place of the flax seeds? and can i use honey instead of maple syrup? yes, i always use honey instead of maple syrup for this recipe. you can probably sub flax seeds with sesame seeds. heating honey is not indicated since it will destroy lots of it’s health qualities. see http://articles.extension.org/pages/44460/at what temperature does honey have to be heated too too destroy the health benefits for humans. “honey should not be heated rapidly, over direct heat. basically, the hotter you heat it, the more potential for reducing nutritional value. excessive heat can have detrimental effects on the nutritional value of honey. heating up to 37°c (98.6 f) causes loss of nearly 200 components, part of which are antibacterial. heating up to 40°c (104 f) destroys invertase, an important enzyme. heating up to 50°c (122 f) for more than 48 hrs. turns the honey into caramel (the most valuable honey sugars become analogous to sugar). heating honey higher than 140 degrees f for more than 2 hours will cause rapid degradation. heating honey higher than 160 for any time period will cause rapid degradation and caramelization. generally any larger temperature fluctuation (10°c is ideal for preservation of ripe honey) causes decay.  john skinner, university of tennessee “ i replace half of the flax seeds with millet. i also toast all the seeds and oatmeal in a cast iron pan on top of my stove. this breaks the husk of the flax and makes the seeds pop ( making this even more nutritious… you could try using agave nectar as well! you could try dates and perhaps other diced and dried fruit or molasses for its iron content, coconut syrup or stevia like sarah mentioned with spices. this bread would be great as a savory, stuffing bread with sage in it and thyme. private note: feel free to eliminate the last sentence in my comment (/awaiting moderation); about adding the meat..after reading more about your ( beautiful blog)…seems more appropriate. ((i was once, in the late 70s, a non meat, whole foods person… i eventually in the course of spiritual development began to see the power of grace and gratitude in all things including food. while remaining much the same, i do include some meats, depending on the source…)) thank you. mt just fabulous. my student brought in some that her father made and now we are all addicted. we add dried fruit to the recipe and don’t change anything else  like a half a cup of chopped dried pineapple or three quarters of a cup of dried blueberries. i over load mine with the slivered almonds and cut back a tiny bit on sunflowers. thank you!!! i am also working on turning it into a savory loaf by adding more savory spices salted nuts and a little tiny bit of italian sausage. a work in progress… hello! did your savory try out work well?! thanks! a few questions   i scrolled down for like an hour (maybe not that much) and didn’t see anyone ask yet. and i don’t see that sarah responds, so i’m hoping someone with a nutritionist back ground will see and respond  soaking the seeds/nuts   isn’t the point (in addition to kick off germination, resulting in a more digestible medium) to remove the phytic acid? and then the phytic acid and other anti nutrients and just in the water than then gets cooked into the bread. so that goes agains sarah’s love of pre soaking seeds and nuts. flax   isn’t it majorly heat sensitive? cooking kills all good stuff about it. and also, when it’s not ground, we can’t actually access any of the nutrients   so ground flax would be better than whole   but then again it’s getting cooked… and someone said that ground flax was not healthy   why? general questions   not just for this post: chia   anyone know how to get phytic acid off of chia?? soaking it just turns it into goo. and eating it without soaking it just binds all other good micronutrients to which just get pooped out. and has anyone heard about regular chia consumption causing leaky gut symptom? and sarah has mentioned that hemp hearts do not need to be soaked because they are already really digestible, but what about the anti nutrients? should they be soaked too? what about eating nuts regularly   we’ve been eating raw nuts forever, and soaked almonds are just yuck! should we be soaking all our nuts? walnuts too? any way to make them yummier? can you roast them after soaking, or would that kill the good stuff? thanks anyone who can teach me a few things on these topics! to answer the soggy nut query   from what i have read, i understand you can soak and rinse nuts then dehydrate them at a low enough temperature to bring back the crunch without damaging nutrients. you know, you just asked all the questions i was confused about…theres really so much of info to absorb.. i hope someone responds!! great questions on nutrition since there’s so much info out there. i suggest soaking most nuts and seeds then draining that water before drying the nuts and seeds on a very low oven temp or dehydrator to retain nutrients. roasting reduces phytic acid while the bread is baking. flax is heat sensitive so yes, some nutrition is lost in roasting the bread. ground flax oxidizes quickly so if you want to use this form, always grind some yourself to use right away. never buy already ground flax. sprouted chia, flax and hemp are actually beneficial for leaky gut due to the great fiber that supports good gut bacteria. after soaking and drying nuts, you get a yummy crunch. hope that helps. for anyone who’s interested in phytates. soaking activates an enzyme (phytase) that neutralizes phytates. that’s why soaking works. you are not soaking out the phytase. here is an article that explains it relatively simply. it’s mostly about the benefits of phytates (yes, really). but if you scroll down to ;’overcoming phytic acid as an anti nutrient,” you can read about how the enzyme action works in soaking, fermentation, and sprouting. hello! do you have a breakdown of calories, carbs, fiber, protein, etc., for the life changing bread? i can’t wait to try it! i thought the same about the phytates so i soaked everything beforehand and it was much sloppier as expected (i didn’t dehydrate   that’s where i went wrong). it baked ok in the oven but ended up very crispy and raised on the outside and sloppy inside, so basically just too much water   hard to avoid with the soaked oats. i think i’ll next try soaking the nuts and seeds and draining and going with the rest of the original recipe and letting the oats soak in the mixture, that will at least reduce the anti nutrients considerably. once you grind flaxseed, it begins to become rancid, so only grind it right before use. or simply use it whole 🙂 i am quite intrigued and plan to try this recipe. great recipe! came out just as in the picture and tasted delicious. i substituted pumpkin seeds for the nuts, which worked really well. only thing: i found it crumbles quite a bit when i tried to cut some slices to freeze (it had cooled completely)   so i ended up eating three instead of one (oops). should leaving it in the oven longer make it less crumbly? try giving the nuts and seeds a quick blitz first, and then add at least two cups of water. this comes out perfectly held together when i make it that way. what is a blitz ?? i love this!! thank you!!! the first time i was making it, it never made it to the oven… i kept eating it each time i went by it.. yum! this is now the third time i made it and i am thrilled with it!! could you please provide the nutritional analysis? i realise it would vary with which nuts or seeds are used but it would be a great help to see the nutritional content of the nuts and seed that you have picked here. i have had this recipe book marked for a while and finally tried it. brilliant! it is just the hearty addition i need to go with my soups and salads for lunch. i halved the recipe and made a mini loaf, no silicon loaf pan so i lined my metal pan with parchment paper. i’ve made it twice now, the second time with ground flax seed instead of whole and i think it held together better. love this recipe. <3 i just made it today! i think i will try it with the ground flax next time. i like the taste but the texture bothered my son. maybe the ground flax will help that. 😉 ground flaxseeds contains thio cyanate a cyanide like compound and should never be given to children. some of it will be gone by hearing it but it’s still not recommend for children. i can’t find documentation that flax is detrimental to children (actually quite the opposite starting at ages 7 8 months). would you mind sharing the source of your information? thank you! hi, did you add any extra water when using ground flax seed? if so, how much!? thanks 🙂 looks amazing! what size loaf pan should i use? i have been searching for a hearty breakfast option that didn’t include anything but a toaster. i grew up on homemade bread, toasted every single day however sadly i seem to be in the gluten intolerant camp so life with morning toast now means i often skip breakfast and have a second coffee instead (ahem.. i know i know). this turned out beautifully. i found everything i needed at the bulk barn but didn’t have a silicone pan so i used a metal loaf pan but lined it with parchment so that i could pull it out easily after the initial 20 minutes. i put some butter and a bit of honey and oh my! this bread is life changing and so easy to make ( i can see myself pre mixing the dry stuff into ready to go portions so all i have to do is all the wet ingredients). thank you ever so much for sharing this truly life changing bread!! do you grease the pan? i don’t have silicon so i’ll be using a glass one. i’m worried about it sticking. just paper the tray could you substitute any type of seed for the chia seeds? such as pumpkin seeds or sesame seeds? also, could you chop up the almonds? and, what about honey instead of syrup? hi, i have tried a few recipes since i came back from a holiday in copenhagen, they were expensive and ridiculously laborious. i tried also making my own sourdough, don’t even go there unless you have some knowledge. some friend put the link to your recipein her page before christmas. yesterday i prepared the loaf for first time, this one of the things you say why somebody didn’t tell me before. i didn’t have the pacience to wait overnight, my fault…, but i felt amazed i just ate two slices and felt so full, i have a horrible weakness for bread, but my digestion does’t help, so this is perfect . thank you so much for sharing this!!! hi. i baked my first loaf and absolutely love it. i am wondering though, if pureed fruit could be used instead of   or with the water to make a sweeter loaf as a cake/cookie alternative. i tried reading through all the comments to see if someone has already tried it but they go on for days 🙂 i’m loathe to use dried fruit because of the high concentrated sugar content. did you try it? i felt like i wanted to comment about this bread…i’ve been making it regularly (always have a loaf in the fridge) for at least two years now and i still love it! i take two slices to work and toast it up for a snack. i’ve raved about it to numerous people. unfortunately, some people haven’t learned the glory that is shopping in the bulk foods section :/ but just wanted to say thank you! this bread just might have been ‘life changing” for me 😉 how long does it keep in the fridge? hi can i ask what size pan do you use? i have made this wonderful bread and substituted the rolled oats with quinoa flakes. i use a nonstick pan as i will not use silicone and otherwise following all instructions. unfortunately, the bread comes out looking beautiful but is still very damp inside, even after cooking for much longer. i love the taste and will persist but can someone please tell me what i can do to remedy this? you could try make it as buns instead of a loaf. wonder if, after baking time is done, leave the loaf in the oven after you have turned it off and let it cool in the heat a bit longer. would that possibly help to make the center less damp? also, have you checked your oven temp to make sure it is right? i keep reading/hearing about making sure our ovens are making the right temps! just another thought as i typed! follow the instructions in sarah’s recipe! you have to remove it from the pan after the first 20 minutes and bake it further (not in pan). this should sort out the dampness. i made it the other day for the first time,i love it, and what i did, i used a regular breadpan but used parchment paper in it and baked it for the 20 minutes, then i lifted it out of the pan, easy with the parchment paper , took that off and placed just the bread on the rack in the oven and baked for 40 more minutes, not damp at all after that, hope that helps you. i followed the instructions exactly and also checked my oven temperature was correct. i cooked it until it looked burnt on the outside but still wet inside. i did replace the oats with quinoa flakes as i can not eat oats and think this may be causing the problem. i just do not know how to fix it! did you try to reduce the water? i’ve just baked it and it’s delicious! a bit crumbly, but i’m sure my second try will be better! this bread really deserves its name, it’s to die for and full of goodness. thank you for this amazing recipe! hi this is a fabulous recipe and we make it every week   especially great as i am intolerant to yeast and sour dough so this is the only bread i have been able to eat regularly for ages. tip   i discovered by accident that if you use boiling water you do not need to soak the recipe overnight, or at all. works perfectly every time. i also never bother with the maple syrup, or chia seeds as they are really expensive here. salt error: the recipe calls for 1 tsp fine salt or 1/2 tsp coarse salt. actually you need about twice as much coarse salt to equal fine salt because the large flakes don’t allow it to be as compact. this is possibly the reason some people find the bread tasteless: 1/2 tsp of coarse salt when they actually needed 2 tsp. http://www.seriouseats.com/2013/03/ask the food lab do i need to use kosher salt.html i think it mean an additional 1/2 tsp of salt, on top of the 1 tsp. so that would be 1 1/2 tsp. coarse salt. i so much love this bread. i’m going to make a batch for the coming christmas holiday right now. thank you for sharing all your wonderful recipes sara. and by the way   many thanks for your book that i have so much appreciated this year 🙂 holiday joy with this bread! i also am so in love with this recipe which a new friend bestowed to me on our first meeting. i thank her every time we meet for such a gift. inspiration runs wild and i spiced it up with orange juice and orange zest with cranberries and a bit of cinnamon for a holiday sweet bread. my family loves it, even the kids. i love the sweet and fresh smell on a crisp snowy morning. happy holidays to all! this looks yummy yummy, and surely is the real deal healthy! this bread is gonna be my favourite one along with the super quick and easy favourite here at home , a vegan gluten free protein bread found here http://goo.gl/bfaz3q especially for my 4yrs old little duder son. bless and thx for a great work. hi all! okay, i’ve made this bread with both flax seed and the exact same amount of hulled hemp seeds, and i have to say i enjoy the hemp seed version better. they seem to be a better binder for the bread and less annoying when eating (flaxseeds always get stuck in my teeth!). that being said, this bread definitely is life changing. two slices in the morning with the fruit + chia jam (which i’ve made with all sorts of fruits) keeps me full longer than any other breakfast i’ve tried! super duper filling, healthy, and delicious when toasted. happy eating! has anyone ever tried this without the oil? any substitute work for it? can it be left out? this bread meets the requirement for everyone in an extended family that has numerous dietary restrictions/needs except that it has oil. i hate to waste these expensive ingredients… thanks for any feedback. i use melted butter just use an equal amount of unsweetened applesauce in place of the oil. what’s wrong with oil? be careful and don’t cut out all oil in your diet, your body needs fats to regenerate especially your brain cells. friend who used to do weight watchers and is now doing it again mentioned to me that they have changed the diet, it now includes fats but cuts way back on the carbs. she has lost more weight this time than ever before and finds it is much easier to keep to the diet. omgosh i would love some vegan recipes for jams and spreads for this bread ♥️ my mother and grandparents used to makes jams and relishes but i’ve never it would be good to start especially ones that would accompany this bread ♥️ i love the simplicity and versatility of this recipe. i have been focusing on reducing some of my symptoms for hashimotos, adrenal fatigue and leaky gut. i love the fact that this recipe doesn’t have any gluten (provided we use gluten free oats) and is low in sugar / fructose. i am using rice malt syrup as the sweetener substitute and adding in a pinch of nutmeg, cinnamon and vanilla too! thank you!! x hello sarah! in italy it is almost impossible to find gluten free oats, so i made a whole grains gluten free bread inspired to a bread i tasted while i was living in sydney. i hope you like the recipe (http://therawbeet.blogspot.com/2015/11/the life changing gluten free bread.html). as soon as i find gluten free oats i’ll made yours. lots of love, emanuela emanuela, if you have “auchan” in italy, you should find it. we have it in poland. best regards, alexandra hello alexandra, we do have auchan, but not where i live unfortunately 🙁 i now found a website that sells it! thanks a lot for your tips :)! emanuela just found your website and would love to make your bread. what size is the loaf pan you used, because i have a silicone one but it may be too big and i don’t want a flat loaf. i would imagine that the almonds are sliced or “slivered”? you can use whole almonds. you will slice them as you cut through the bread, like the hazelnuts pictures here. i have made this with whole almonds but have also used pecans. once the bread is baked and well cooled (i usually store overnight in the fridge before i slice) it slices nicely but you still do need to be a bit careful. love this bread and would say it does change your perspective on eating “regular” bread after you have tried it. yum!! thanks sarah!! this bread is truly wonderful. we make it almost every week. we have experimented, adapted and played around with it and always found it works well (unless you accidentally omit the psillium or leave it to soak in the bowl rather than pressed down in the pan ready to cook). we usually double the recipe, omit the sweetener altogether (and often the chia too   not really needed for the recipe to work) and bake one in a silicone pan and one in a normal loaf pan. seems to work every time. thanks for the recipe! hi sarah! i made this bread for the first time and it was much more crumbly than how i suppose it should be. i used a metal pan and parchment which got the loaf out fine, but all of it’s edges were falling apart. barely able to slice it but still a delicious breakfast! can you let me know where i went wrong? thanks! i worked out the calories (multiply by 4.2 to get kilojoules). i also checked out hemp seeds, dehulled, as i wanted to put those in my version. i made this twice. needed more water both times, and left to stand overnight. next time, i’m going to crush the flaxseeds and soak. and, i am not a vegetarian, and am going to use butter, yeah, from cows. here are the calories, be afraid, be very afraid! (and thanks to jax, for pointing me to this site. she is a student of nutritional medicine here in sydney). 135gm sunflower hulled seeds 825 kcals or 3400kj 90gm flax seeds 426 kcals or 1800kj 65gm almonds 380 kcals or 1600kj 145gm rolled oats (113kcal per 28gm/one ounce) 508 kcals or 2200kj 2tablespoons chia seeds (at 14gm per tabsp) 137 kcals or 550kj 4 tabspns psyllium seed husks could not find this, but it’s not high. 1 teasp salt 1 tablespn maple syrup (any sugar about the same) 61kcal or 300kj 3 tablespn coconut oil (any fat about the same)(1tab=18ml) 155 kcals or 700kj. 350ml water. 0, zip, zilch kcals. (if you add in hemp seeds, 28gram/1 ounce is 161 kcal or 700kj. i used instead of nuts) total kilocalories per 800/900gm loaf = 2,492 kcals. 12 slices =208 kcal per slice. i just got the loaf out of the oven after the first bake. its very hard seeing going back inside for the next 30mins. looks so good! (i cheated and had a tiny little slice of “tester”…tastes: wow) how many carbs? bc, i’ve made this recipe several times and though i’d say it’s definitely more crumbly than a traditional loaf of bread, it should still be sliceable (when it cools). i think getting it to the right consistency/texture while mixing everything together is quite important   it should super thick, almost pasty. also, i press it down very firmly (i always use parchment paper + a metal loaf pan as well) into the pan, especially the corners and edges. i’ve baked it after letting it sit for only 6 hrs as well as overnight with similar/great results. the only other thing i can think of as to why it turned out so crumbly is if you didn’t stick to the ingredient list precisely (the pysllium husk for example)? definitely give it another go though   it’s beyond good when you get it right! good luck! and ps   the cracker version of these (found elsewhere on this site) is equally amazing and has become an essential food item when i go back country hiking! cheers. i made this bread yesterday. i used metal bread tin. i sprayed with olive oil and then mixed in tin and followed rest of instructions. i guess i left it for about 7 hours. it came out easily for the 2nd cooking and it is great. i halved the hazelnuts. thanks for the recipe. what a fantastic bread ! i slightly adapted it and post it on my allergen free site in french. love your work ! wonderful bread!! in my humble opinion this very popular and wonderful recipe needs to be amended. non organic psyllium husk is very terrible. comes with a health warning in the states. i’d specify this, i think. best wishes. thanks for this info. i checked my bottle of non organic psyllium husk powder and it does indeed have a warning. “this product contains a chemical known to the state of california to cause cancer and birth defects or other reproductive harm. for more info about prop 65, see http://www.yerbaprima.com.” (my powder is yerba prima brand.) dear sarah, i am in the process of completing my first attempt of your recipe. the bread looks amazing! i had a bit of trouble to remove the bread from the pan before the last part of the cooking. i am using a regular pan, so that’s probably why there is a difference with your recipe. maybe you can suggest me something to put on the pan (dairy and flour free, if possible!) so i have less trouble. thank you! i used parchment paper and the just easily lift the bread out… no sticking. love love love this bread! i make it as is, except i use a ceramic bread dish to bake and double the recipe so the bread slices are larger. i also use honey or raw agave to sweeten, as i don’t keep maple syrup on hand. sincie discovering your bread online, i make a fresh loaf every 3 weeks, chill overnight, thinly slice then freeze the sliced bread. i toast 1 2 slices a day with peanut butter and honey for breakfast. because it’s frozen, i toast at maximum heat two times. leaves bread crispy a the edges and the nuts and seeds well toasted to being out all the flavors. it truly has changed my life… no need for scones, muffins, flour based morning breads anymore! it’s perfectly delicious!!! sounds delicious!! will try out soon. theresa i like the idea of a ceramic bread dish. way to go . . . ! this is indeed a life changing bread! thank you! i am totally in love with this recipe. hi sarah, i have posted a variation to your bread on my web, with a link to your original. would you be interested to connect through facebook? i am a business starting certified health coach. link here http://www.veronikabar.com/apps/recipe/details/id/psyllium no flour bread dear sarah, love your comments to the recipe. i baked this bread today and had a few problems which i thought i’d share. first of all, i was working with a german translation of your recipe, so i didn’t have all the background information and thus was unaware that it’s supposed to be flour free. since i already had all the ingredients except the oats, i decided to substitute them with a gluten free baking mix (rice, corn starch, millet, guar gum). big mistake! after 20 minutes of baking i couldn’t get it out of the (metal) bread form, and it was clearly too unstable to scratch out with a knife. i left it in the form and baked it another 40 minutes. after cooling, i was able to get it out of the form, but when i cut it open, it was still completely wet inside. i put it back into the oven in a shallow baking pan at low temperature, checking every 20 minutes or so, and finally after two more hours(!), i said this is enough. it still seemed too moist in the middle, but it was nonetheless edible…and delicious! another thing that may have contributed to my problems was that i had ground both the nuts and the flax seeds, since this is how i had always baked in the past, although one would think that should have made it drier and not wetter. another theory is that i had left the dough out overnight, but covered in plastic wrap, so that might have prevented some of the water from evaporating. as you can tell, i’m no baking expert, but i’ll try it again soon with some gluten free oats and this time i won’t grind the flax seeds. i’ll probably still grind the nuts though, since i think this more uniformly distributes their flavor. i also thought i’d line the bread form with baking paper for easier removal, and i’m glad someone already mentioned in the comments that this works. thanks! p.s. i love the ideas in the comments about using hemp or sesame seeds, or leftover juice pulp instead of the oats. wow! its a great recipe and it will be chance my life! for arif: look at this website: http://zuckermonster.com/flohsamen brot/ da kann nichts schiefgehen! thanks! hi sarah, i made this fabulous bread this morning. i put the ingredients together yesterday afternoon and cooked it this morning. your instructions for cooking worked perfectly well. i used a non stick loaf pan and it worked for me. thank you very much for sharing such a delicious and healthy recipe. nathalie, vancouver i am beyond excited to try this recipe. purchased the last of what i need today, and will start on monday. i hear you all laughing lol i will swearswearswear ! i may try making this into crackers also wine pairings please !!!!!! have printed the bread recipe and will try it. i would like to get your newsletter. thank you. so many comments but no one is raising my question….i followed the recipe exactly, kept it in the fridge for about 4 hrs, baked it, unmolded it and waited two hours…very yummy but the oatmeal remained sort of damp  the loaf toasts up nicely …but i’m not sure…. i put it in my fridge and now its almost a week old. still tastes good, i like it with nut butter, cheddar or orange marmalade. please someone let me know if the loaf is supposed to sort of ……remain damp.thanks,erica the problem may be that it sat in the fridge for a couple of hours before baking it. since the bread was cold when it went in the oven it would have taken longer to bake. try leaving it on the counter instead. erica, did you bake it, unmould it, and bake it again? hi all, love this bread! made it a few times between myself and other family members. made a batch just the other day   and the loaf for some reason has this bitter bizarre taste… its kind of like a rancid taste, could anyone offer me some assistance of what it could be, followed the recipe as i always do and added in just as normal but for some reason its just got this yucky taste, mostly after taste. only thing i can think of that it could be;   the silicon dish, i got a new one and this is the first time using it   the psyllium husk   the coconut oil all ingredients used as the same as when i normally cook it and all organic. please help!!! thanks! the sunflower seeds give it an unpleasant taste. i toasted them and it made no difference. i now use 1/2 cup sunflower seeds and 1’2 cup cashews, rest of nuts the same. i also added lots of cinnamon and 1/3 cup dried cranberries and it tastes wonderful   every who tastes it is a fan and following this recipe have to checked your flaxseed? flaxseeds/linseeds go off very quickly and taste disgustingly rancid once this happened. have a look into the shelf life of flaxseeds and how to best store them this bread is amazing, i have tried to do this from a different site of another foodblogger and turned our simply unedible. a shame because i had to toss the whole loaf away. what amaze me of the new roots book (from where i took the recipe) is that every recipe turns out just grat, as the ones of the blog. by the way i did this on sunday and it came out great. i left the batter to rest in the microwave overnight and in the morning i baked it. it slices perfectly and toasted is even better! tay http://www.tayrepublic.com i tried this recipe this weekend for the first time. i didn’t have flax seeds, but i had flax meal, and it worked just fine. it was very easy. and delicious. i am recommending it to my clients, and i will be making a loaf for myself every weekend. thank you! hi, a friend sent me your recipe and i made it for a challenge. i will be blogging it tomorrow, with a link back to this post. hope that is ok with you? thanks so much tandy i love this bread! i have made it at least 12 times already and it has been wonderful addition to my low carb. gluten sensitive diet. tip: when i mixed the ingredients in a separate bowl before placing it in the loaf pan, and then slowly add the liquid at the same time, the bread became more sturdy and not as crumbly. i’ve also added cardamon powder and black pepper to add an ayurvedic touch! has anyone had problems with bitter psyllium seed husk powder totally destroying their bread? i made this previously quite successfully with another brand and today i made it again with a new brand and it’s horrific, completely bitter and inedible, i’m so disappointed at the waste. did you use organic psyllium husk, i have read non organic can have a really nasty flavour yes, i love this bread, but the psyllium husk left a bitter taste. it is organic (organic india is the brand). i will have to try again with a different brand. this bread sucks… i tried like u wrote it … three times… didnt work… i spend much money on the f****** ingredients… you owe me that me… this sucks!!! this is the best bread ever! i have made it numerous times, swapped ingredients and it always comes out nicely! thank you so much for your beautiful recipes! hahahahahahahahahaha there is absolutely no need for your explicit nastiness themaxxx ( nothing max about you but a horrific waste of human!). you suck and this bread is absolutely delicious. clearly you are doing something wrong ( in life in general!) instead of sunflower seeds, today i substituted hemp and sesame seeds. it came out even better than before with the sunflower seeds! toasted better   and had a more bread like flavor. this recipe has really “changed my life” as you said. it really has made a difference! hi sarah and all, i have tried making this a few times but it’s always very crumbly, it tastes great and it’s fine for me but i would love it to look like the pics above! any tips? am i doing something wrong? thank you, finn try adding more water and then really mash it with your hands until it all starts sticking together. when the oatmeal absorbs all the water the bread will be more cohesive. thanks anika, can’t wait to try it again! xx changed my life! 🙂 loved this bread and will make again. i used some leftover pulp from a veggie juice i had made (mostly carrots/beets) instead of the oatmeal, just to have a bit less carbs and throw in some vitamins (and use up my pulp!). it turned out great! this bread is amazing!!! i have made it 3 times now and it always come out great. i don’t understand how some of the comments say there is no taste i totally disagree! especially when you make toast with it! it’s packed full of nutrition and keeps me full for hours because of all the fiber. thank you for this recipe and all your others! every recipe i have made from your sit has been fabulous!!! i made this today and followed the recipe to a t. it had nice texture and tasted pretty good with jam. it was super easy to make and not much of a mess to clean up. next time i’d add some dates or dried cranberries. definitely will try variations made by other viewers. it is because it doesn’t have a lot of salt if the they double the salt it will have more flavor for them. i found this while hunting for replacement ideas for bread, as i’m currently on a low refined sugar/low carb diet. as the recipe stands, not for me unfortunately. the loaf looks amazing, but it lacks flavour (for my tastes anyway). i make my own granola, with similar ingredients, and suppose expected it to be something like that. but it just … wasn’t. i can, though, see the potential in this recipe. it needs tweaking for my tastes   perhaps by toasting the seeds and nuts before mixing, using some pumpkin seeds, maybe adding freshly grated/ground nutmeg or cinnamon, and a spoonful or two of raw honey. and as i’m not vegan, i’ll likely replace the coconut oil with butter. i quite like the idea of using dried fruits too, as previously suggested, to give this a good natural sweetness. i’m certainly not dismissing this recipe   if it suits your tastebuds, great! but for me, definitely one to play with! in the recipe it is mentioned about soaking some of ingredients. which ones and for how long? thanks, laurie finally made this, mixed the ingredients yesterday and let them sit for about 24 hours, baked the loaf today. it turned out really well, tastes good and i can’t believe how well it sticks together considering the ingredients! i used a loaf pan lined with parchment paper would like to know if you really use whole hazelnuts? no instructions to chop them up, so i guess so, but it surprises me. thx. hi, could i ground the seeds? dont love the texture with the whole seeds. thanks, amazing bread!!! i am trying to lose weight by eating healthy. it has been working very well. i find that nutritional information is the best way for me to make healthy choices. if you can share the nutritional information, i would appreciate it. i find that i am just not trying recipes that don’t have the nutritional facts for me. it is too easy to make bad choices unless i have the nutritional information. thank you! using calorieking.com.au, i calculated out the following nutritional information (carbs, fibre and protein, as that’s all i care about 🙂 )for the whole loaf. the second value is per 100g so you should be able to work out for your sized slice. carbs: 133.6g/22.5g fibre: 90.6g (therefore nett carbs: 43g)/15.2g (nett: 7.2g) protein: 85.2g/14.3g hi sarah, i’ve sometimes wondered how you could possibly know just how life changing this recipe would be? you were pretty prophetic there! life changing for you & for us… i’ve followed you for four or five years now, and this is not the only post that’s been life changing for me. i hope you have the most amazing summer! xxx, signe r. in the oven right now! woop woop! 😉 whoa… fabulous bread! thank you so so much for the recipe. someone gave me this recipe and i’ve made it a couple of times now and i love it too. i’ve done a fruit variation which was absolutely delicious. replaced the flax seeds and most of the hazelnuts with a mix of organic raisins, dried apricots and inca berries, and added a handful of slivered almonds too, just for good measure. a gorgeous breakfast fruit loaf. delicious! do you have the nutritional values for this bread? would love them if available. thanks 🙂 written above using calorieking.com.au, i calculated out the following nutritional information (carbs, fibre and protein, as that’s all i care about 🙂 )for the whole loaf. the second value is per 100g so you should be able to work out for your sized slice. carbs: 133.6g/22.5g fibre: 90.6g (therefore nett carbs: 43g)/15.2g (nett: 7.2g) protein: 85.2g/14.3g hi just wanted to say that i absolutely love this bread and never go without having one on hand in the freezer. i’ve just started the candida diet which means absolutely no sugar of any kind to begin with. will the bread still be ok if i omit the maple syrup? many thanks i was out of all sweeteners once (how is it possible…) so i did it without. turned out fine! could xylitol be used instead of stevia? how much? i love this bread !! i have been experimenting with it and have found that the recipe is pretty forgiving. if i don’t have one ingredient i just add extra of another. i have also made it with herbs and spices to give it a distinct flavor. italian was my favorite with fresh crushed garlic, basil and oregano. great idea. i love garlic. i think italian would be a great compliment to my green salad. i made this bread last night with a few substitutions and it turned out well! i used melted unsalted butter 1:1 in place of the coconut oil/ghee and extra chia seeds 1:1 in place of the psyllium husks. i also used a glass bread pan. surprisingly the loaf held together well, i would describe the texture much like banana bread….dense and moist in the middle. thanks for sharing! just made this and while it smelled great i did not like the texture or taste as much as i hoped to. i think the slippery flax seeds are what bothered me the most. and i had to chew forever to get it down. i may try the life changing crackers instead. it seems like it would make a better cracker. i agree with a commenter who said this is better described as a seed loaf rather than bread. the trick is to slice it thin and toast it for a long time. otherwise it’s a bit slimy as you chew it. fantastic bread! so easy to make and delicious. looks amazingly healthy and nutrient filled.. i am so glad i came across ur blog.. loving every bit of it i made this bread in a tin loaf pan, and it crumbled apart after baking. i then made it again in a silicon loaf pan ($5 at kmart, for those of you in australia) and it came out perfectly, and looked exactly like the photos on this blog! it tastes amazing and is really filling. i’ve wanted to eliminate standard breads from my diet for quite a while, and when i found this blog and recipe i was delighted. so i made the bread, followed the directions, measured carefully, let it sit for around 5 hours. while baking it smelled so good. i waited until it was completely cooled to try it. anticipation!!! i’ve wanted to eliminate standard breads for ages, and when i found this blog and recipe i was delighted. finally, my first taste of the bread   it was awful, tasteless and disappointing. i’m not a great cook but i thought by being careful to follow the recipe and instructions i would have the same results as so many of the people who commented. any idea of might have gone wrong? i’ve made this bread numerous times in the last year and it always turns out amazing. my family and friends are in love with it too. i suggest you don’t give up on this yet. i once left out the salt by mistake and it turned out tasteless. i’m not sure if perhaps that’s what happened here. i also add some dried cranberries sometime. did you try toasting it, i never eat mine without toasting it first. the first time i made it i found it a bit bland too. i added walnuts the second time (and reduced the sunflower seeds) and used coconut milk instead of water. that added some much needed flavour. the third time i added a 1/2 a banana (blending the banana with the coconut milk first) and 1 tbsp of cocoa powder   delish! the nice thing about this recipe is that it allows for so many delicious variations, you just have to play around with it, knowing what flavours you prefer. some may find it perfect as is, others may like to add a bit more sweetness (or cinnamon?) and different kinds of nuts. i also toasted my hazelnuts first and removed the skins. good luck! i second the toasting it comment…slicing it as thin as you can and toasting it is essential in my opinion. i also always top it with a little something like natural peanut butter too. it’s very satisfying, and will leave you feeling energized, not all heavy and blah like regular toast and pb will. did you soak the ingredients (nuts and seeds) over night, and rinsed them well before mixing them? the author of the recipe only mentions that briefly in the recipe but this is actually a very important step for health and flavour. hope this helps! 🙂 i made this amazing bread and it came out perfect!! i left it overnight and the next morning there were a chemical smell in the bread. even after baking it had a funny smell and tasted a bit “soapy”…. any ideas why??? maybe it’s the chia seeds which help hold the loaf together. they have a weird smell. i’ve got a batch ready to bake right now in which i left out the chia and slightly increased the psyllium. i’ve made this numerous time and never had this problem but my guess it’s one of the ingredient. i suggest you mix a table spoon or so of each ingredient with water, leave to rest and taste. hopefully you can figure out which brand you need to switch. it’s the silicone pan… they often pick up detergent and soapy smells, even in the store they are bought in. very hard to get rid of. ok. i have to admit i was a bit sceptical about that bread. i mean, it looks delicious but is it really “life changing”? my boyfriend decided to make it yesterday and omfg! it is life changing! it is the best nut bread i’ve ever tried!!! it is good by itself, with butter, toasted or just as a snack in the office! and what a snack!!! i’m sorry for having been sceptical! everyone has to taste this bread!!!!! thanks! francis oh man. i love this bread, and obviously i am not alone. whenever i meet anyone with egg, gluten or dairy allergies i send them this recipe. what i’m really doing here commenting (on the longest line of comments in history) is to tell you about a new use for this incredible recipe! one night, while trying to decide what to do for dinner and craving (as always) pizza, i thought to myself “i wish there was a gf vegan pizza crust as delicious as that bread over on mnr” and than it struck me: if you spread the “batter” out on a cookie sheet it can be!! i chipped up the nuts but otherwise kept everything the same. the beauty of this hack is that the waiting time is much quicker (i believe i let it sit for an hour before baking). i baked it for 30 40 minutes at 375, flipped it over and spread on some pesto, roasted butternut squash, caramelized onions, and a sprinkle of goat cheese before baking it an additional 15 minutes on high heat (450). top it with some arugula, and you’ve got a hearty meal there. *pro tip  spread your dough out on parchment paper, lay another sheet on top and roll with a rolling pin to get it very thin without making a big mess!! talk about life changing. thank you sara for being such an inspiration and for approaching wholistic food in a way that feels approachable and utterly doable! xoxo jasmine at whipped great idea, i have to try this. this recipe it turning out to be so versatile. i love it 1) do you have any suggestions for someone who can’t eat starch, period? oatmeal raises my blood sugar too much. so does quinoa. so does anything starchy. 2) that’s “silicone,” not “silicon.” they are not the same thing. that’s rather like saying “carbon” (the element) when you really mean “polyethylene” (a molecule made from a long chain of carbons). hello jeremy, i am doing a paleo challenge which will not allow me to eat any grains, so i actually made mine with shredded coconut and it turns out well. jeremy, use very green bananas. they are full of splendid resistant starch (no gluten, fixes your digestion, won’t mess up with your blood glucose). they must be very very green though. good luck with trying it! thanks for this great recipe. tried the bread today. even though i failed (did not add enough water) i will definitely make it again. and even my boyfriend liked it! i’m currently in denmark, having just discovered rugbrød, desperately wondering how i can make this at home. after scouring the web, i remembered this recipe. as i typed in your name, i willed it to be modeled after the delicious bread. i can’t wait to make this and be reminded of my visit to your wonderful city. can’t wait to make this loaf!! i was curious if you soaked all the nuts, seeds and oats beforehand. 🙂 depends on why you are soaking them. when i have made it i haven’t bothered. my understanding is that the longer you leave it between mixing and cooking the better as it helps make the nuts easier to digest (activation). but you could easily soak the nuts first if you wanted to and then reduce the resting time. i always wanted to bake a perfect loaf for me but never tried due to lack in baking experience…this wholesome bread makes me tempted to try now…thanks for this simple and easy recipe… swati amazing recipe. but i can’t get it to cook all the way through, and the centre is un cooked. any tips please? i like this vegan bread recipe, but because of the concentrated fiber we need to have it with an enormous amount of water. surprisingly, this bread is reminiscent of the danish nut bread that was created by chef thomas andersen, the difference being that you have swapped out the eggs for the chia and psyllium husks. when he created his recipe a while ago, it was a rave. other than that, both are very similar. i would think for anyone who eats eggs or follow a paleo diet, both are suitable. i live in trinidad do not have psyllium in our country what can replace this i am interested in trying this bread try it with banana flour !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! do you use the same amount as you would for the oats? made this last night, its quick and easy   fantastic! such a great ‘bread’!! couldn’t help but make it repetitively with a couple of variations 😉 http://maikindacrazy.blogspot.com.au/2015/04/bright and joyful bread.html love ur blog post…. ive bookmarked it…. plus ur a fellow aussie, yaaaay!!!! my daughter has a serious sunflower seed allergy. what could i use instead of sunflower seeds? try pumpkin seeds instead of sunflower  just as delicious. i use 1/2 pumpkin and 1/2 sunflower, so using all pumpkin will be fine. each time i make it i experiment with different seeds and nuts, as long as the proportions stay the same i made this recipe today and it is delicious, moist and so easy to make. someone had put this recipe on facebook last week and was saying how great it was. my partner who is very fussy gave it 9/10. thank you so much for this amazing formula. hello, what a wonderful recipe. i love the pictures !! i have an autoimmune disease so i cannot have oat,noe quinoa what else can i try instead of these two? thank you!! nathalie love it!! added a cup of dried fruit… apricot, cranberry and sultana. yum just wondering if you just added the fruit as extra or substituted the fruit with something else, like nuts? thanks….such a good idea to use fruit! omg! this is amazing! thank you so much. so easy to make too x hi sarah, this looks fabulous. one question…i have celiac disease, and even gluten free oats trigger the autoimmune response (the protein in oats is similar to gliadin so it affects some celiacs…i’m one of those unlucky ones). can you think of a substitute that might work in this recipe? wanting to purchase your book, but hoping to find a replacement for the oats in the recipes first. thank you. have you tried oat bran instead of rolled oats? i bake my low carb bread with oat bran. there should be very few gluten in there … or try quinoa. that should work. maybe crack it a little. hi! i also have coeliac disease and cannot eat oats, so i tried it with the same quantity of brown rice flakes and it worked really well. good luck 🙂 read the comments above, that someone used shredded coconut instead of the oats and apparently it worked great for them. 🙂 have not made yet ,but i will be trying quinoa flakes instead of oats hi sarah, just baked this loaf this morning for the first time ever and i am loving it. as you said super easy to make and tasted incredible… i used only one cup of oats and added half a cup of millet… since i love millet in bread. it is wonderful… i am just having a slice with avo and radish…nomnomnomnom hi sarah, i have been hearing about this bread for so long now and i think it is time it got a run in the kitchen. i have issues with flaxseeds, they react badly in my gut making me feel really sick for a few hours after. do you have a recommendation for what i can replace them with? i left out the flax because i couldn’t find it in my cupboards (despite having bought it especially for this recipe only last week!) and the bread turned out fine (more than fine   delicious!) without the flax. i added a few more hazelnuts to make up for it. so i’d say flax is not necessary, and you can just add a little extra of the other ingredients instead. i love this bread! have been making them every time i finish them (almost weekly) and have since then shy away from the staple bread in our house, brioche, which is not very healthy! i’ve just finished making them tonight but made some variations. i milled a cup of oats and added half a cup of spelt flour. i’ll bake it tomorrow and i hope it turns out well! i’m waiting for the cookbook this thursday!! thanks a lot sarah i have made this amazing bread almost every week! your cookbook is on its way to me! pre ordered it in sept 2014 i try not to eat too much in the way of bread but have been craving something to dunk in my soup and to bulk out my salad at lunch time, this seems like the perfect nutritious, whole foods solution. thanks for sharing! i love this bread! i make it often and slice it before throwing it in the freezer. then when i want a couple slices, i toast them up and top them with home made hummus, cucumber, tomato and sprouts for a quick lunch. yummy! as a side note, i am avoiding oil in my diet, so i add applesauce instead of the oil and it is perfect. thank you for such a wonderful recipe!! hi lovely, i see that you bake this often so i was wondering if you could help me out a little. i have baked this a few times and each time it either crumbles or the bottom sticks to the pan… is there something special that you have done to make it look like sarah’s? i have stirred it all in really well, use a tin because i don’t cook with silicone, or left it for about four hours before cooking. would love it if you had even one tip for me. kindest, b. if using a metal pan, you might try mixing the “dough” in a mixing bowl, then dumping it into the pan whose bottom you have lined with a piece of wax paper or parchment paper cut to the size of the bottom of the pan. then at least it would be easy to unmold, but would not help with the crumbling issue. maybe you need a little more moisture (water) in the dough to keep it softer and easier to slice. hello sarah. i would like to thank you for this recipe. i have been making this for over a 3 weeks now and just loving it. i eat it all day long and it’s very filling to me. again, thank you! will try it for sure! why are you saying “to avoid commercial yeast if possible”? i have created a golden brown version by changing the ingredients. i cook it longer so that it doesn’t need to be toasted. this is my thirteenth loaf in 2015: https://www.facebook.com/photo.php?fbid=10153204519306499&l=5c6de9387a hello! the bread looks great!! i have a question about the chia seeds   do you soak them before use? or add them straight from the packet. the packet i have says to soak??? if you were to soak the chia seeds that would become like a pudding and make the dough unmanageable. dry is the way for bread. chia soaked does make a fabulous thick drink that you can gulp straight from the jar or add some juice or add it to a smoothie…i fill a quart jar with water then add 4 tbsp of chia seeds, seal the lid and shake shake shake. then put in the fridge overnight. in the morning you’ll have your chia drink! it’s super hydrating and very nutritious. i am in love with this bread. thank you for sharing. i made my first loaf with pumpkin seeds instead of sunflower and added rosemary. it was amazing topped with tomato and basil. i have a loaf resting to which i added a dash of vanilla, cinnamon, some cacao nibs and shredded coconut. can’t wait to try it. nice tips, juju. thank you! hi! do you have the nutritional information for this loaf of bread? i loved this bread. i made it this week, and it is delicious and healthy. instead of marple i used sugar cane syrup, instead of hazelnuts i used brazilian nuts instead of coconut oil, i used extra virgin olive oil thank you so much for sharing this recipe! …amde it again…and this time its simply perfect! u rock this gourmet world, thanks a million, hugs+love from tulipland! this was totally delicious; nice recipe i think art of cooking is not something everyone has the equal grip over. i am absolutely in love with this bread. thank you só much. i cannot tell you how many times i have made this bread. it’s so delicious and really has been life changing. i don’t eat oats, so substitute with quinoa flakes and it’s perfect every time. i don’t add the maple syrup and it’s great without. it’s really filling and i feel nourished afterwards. thank you so much for creating this amazing bread! kathy, do you add more water when you use quinoa flakes or just follow the recipe as written ? i am so obsessed with this bread. i have it every morning with mashed up avocado and sriracha on top. i haven’t had any other bread since. thank you! i love this bread! i’ve added 1/4 cup of coconut flour, with an additional 1/4 cup of water. this helps hold the read together better and tastes great! i love this bread. it was prepared for me in tasmania on two occasions… just wanted to say that too much of a good thing can have side effects though… the first time i ate this bread it was after a very vigorous 8km uphill walk and i was famished! the bread was delicious so i just kept on eating… in all about 5 slices, which was the equivalent of the number of times i had to go to the loo next morning, with terrible tummy aches. but all the same, it didn’t put me off eating it again… and i still loved it! i love this bread!!!! i have tummy issues but i’ve been scared to try things like psyllium because i have a lap band and i’m scared i could choke. this “bread” is perfect and has helped my health in so many ways. the recipe has now become a base for so many variations. i’ve added dried fruit, both savory and sweet spices, baking chips, and many different variations of nuts. my favorite is simply adding cinnamon and 2 tablespoons of brown sugar, then crumbling onto a baking sheet. i let it dry overnight and then bake to make my own granola to sprinkle on yogurt or eat as an afternoon snack. thanks again! there is always a batch of bread or granola on my countertop! do you have the nutrient contents of this amazing recipe? i make it all the time and love it but would like to know the official count of calories, fiber, protein, carbs, etc? if you’ve done the analysis, please share. thanks! hello! based on what came up on myfitnesspal when i had this for breakfast, it comes up with the following… per slice (based on 16 slices per loaf): calories   156 fat   12g carbohydrates  7g fibre   3g sugars   1g protein   5g hope this is of some use! 🙂 thanks so much. i was just about to calculate the nutrition love, love, love this bread, i had some lupin flakes and lupin flour so added, turned out great, of course added more water. as it was bigger i cooked for 1 hour 15, not crumbly cuts perfect. in my opinion, forget all other bread recipes (cakes if you want to be precise) this will be my staple bread. i am so excited about this bread! my sister in law sent it to me a while back and i fiiiinalllyyy made it last night and my bf and i absolutely loved it. he is from sweden and bread is a staple there, but he does not tolerate it at all. i added hemp and pumpkin seeds for an extra punch of protein. thanks so much for this super inventive recipe! we love this recipe and i decided to experiment with it a bit this week. i doubled the maple syrup (to 2 t), and added raisins, unsweetened coconut, and cinnamon. double yum! fyi, a german news site is using your recipe and photos without giving you credit. numerous people in the comments have pointed it out to the news site, but nothing has been updated. http://sz magazin.sueddeutsche.de/texte/anzeigen/42741/coole stulle the beginning of the article credits the author and the website now: “the life changing loaf of bread”, rezept und fotos von sarah britton auf http://www.mynewroots.org. ergibt einen laib.” the newspaper does indicate the source of the recipe, just at the beginning of the article: ) hey sarah i’ve baked this bread for the first time yesterday. the taste is wonderful and the idea of it being healthy even better. now i have some problems cutting the bread. it just crumbles and i’m unable to make proper slices. is this due to the amount of psyllium or water? or maybe i didn’t whisk it enough? not sure… i have to say i didn’t really have a firm dough when everything was mixed. parts were still separated. would love help on this! just trying to get it right would be nice. thanks no need to whisk. all ingredients as recipe suggests just mixed together in the loaf tin and leave for a couple of hours. when doing the second part of the baking i just put back in the oven switch it off and leave it over night. i have been making this for over a year now and its the best thing i have ever done! occasionally i haven’t made it and i know all about it soon enough! just out from surgery where my inside “switched off” for several days. soon as i got some of this made and inside me my body was right back on track. thank you so much for sharing this. x hi sarah, just baked a loaf this morning after letting it rest overnight. when i uncovered the dough it had a faint alcohol smell and after baking it’s still there but less so. is this ok or should i chuck the bread? all the ingredients were bought fresh yesterday. i mixed the batter around 3pm and then baked it around 9 this morning. could i have rested it too long? thanks for all your help. joyce just made this bread, left it to sit for 24hours (as that was my only option during the week!). worked really well, a sliceable loaf and i’ve shared half with a coeliac friend. next time i’ll add ground salt rather than guessing how many twists of the grinder equal a tsp! thanks so much for this… now off to make some crackers 🙂 if i use ground flaxseed how much additional water should i use? i’ve read varying articles on ground versus whole flax seed, will the whole flax seed be digestable? do you personally soak the nuts and seeds and dry them out first? you need to ground the flax seeds, and is best to do before use, for it does start to go rancid. chia seeds you do not need to ground. this bread is the bomb!!!! i love it! i love it! thank you for such a lovely and wonderful bread. i may leave all store bread for every and stick with the bread that has the potential to change my life! thank you! have severe allergy to psyllium. can it be left out of bread ? alternative binding agents that you could try are ground chia seeds or ground flax seeds (although the latter will impart a stronger flavour). if you do use any of these, i suggest you omit the whole seeds from the recipe to avoid overkill! you may also have to play with the quantities a little, but i think a 1:1 substitution will be pretty close to what you need to bind the ingredients together. i would also recommend that you leave the “dough” to sit overnight to give the best chance of it all coming together. good luck! dear sarah, this fantastic bread is life changing indeed, i made it many many times and am so happy i discovered this fantastic invention of yours. merci! kathrin i made it and as soon as someone got the last bite i was asked to make it again. while everyone was busy chomping on the second loaf a couple of days later, i was told how great it is that our family will no longer ever buy bread! so, yes, this loaf is loved. here are some, possibly helpful, details. i used a 9×5 nonstick pan. the loaf does not stick, no need to oil the pan or anything. i stirred the dry in a big bowl while i shook the wet in a container with a lid. i combined the two and then put them in the pan. they were better incorporated this way. patted the loaf down and cover with wrap and let it sit overnight. (first loaf sat hours, not overnight, and wasn’t as good.) our choices were chopped walnuts, freshly ground flax meal (1/4 cup), maple syrup, coconut oil, and husk powder. we added 1/4 cup unsweet shredded coconut as well, just because. dough needed a touch more water, but not much. baked 1st 20 minutes on lower rack and remaining on middle rack. cooling completely is necessary but challenging (everyone wants to dig in!) it’s amazing served as toasted slices smothered in irish butter, or avocado with salt and pepper. you have changed our family’s life! i’m a knucklehead. i mixed up everything except the psyllium husk (i’ve got powdered). did the first 20 minutes of baking, realized my error. dumped everything back in bowl and add psyllium husk, let it sit a few minutes then tried again but the bread isn’t holding together. should i add more psyllium? add some water? let it sit longer? can it be saved? also, how come you have to take the loaf out of the pan and flip it upside down? just wondering. is it necessary to take out of the pan after 20 minutes or can you leave in the pan the whole time? awesome recipe and lovely photography. i can’t wait to make this. hi! i am making this delicious looking loaf right now, and wondered if you are supposed to cover it or not as you let it sit? thank you! fyi, the life changing loaf of bread recipe was just posted on another website, where it says the recipe is by emma frisch. http://lifespa.com/most amazing gluten free bread/ it’s clearly your recipe; all she did was double the quantities for two loaves. she credits the recipe on her blog 🙂 so excited to make this a regular food in our home hi, i made this bread last night. it was super easy. i toasted a piece this morning and i love it. i think it would be really good with avocado so i will have that later. thanks for this recipe, i will definitely make it again…..many times ! oh my god! your loaf bread is amazing! i follow your instruction and it turns out perfectly nutritious and yummy. and one more thing it helps me on my diet. thank you so much. your loaf bread really changes the world. 🙂 liebe sarah, ich finde dein rezept genial und ich kann bestätigen, dass es wirklich die verdauung fördert und ausserdem sehr gut schmeckt. kompliment an dich! lg aus österreich thats what i call a bread has anyone tried blending or food processing the ingredients first??? we tried the recipe this morning, and adults found it amazing. my 6 year old son, however, commented that it is too seedy and grainy. i wondered how it would turn out with a floury texture??? 🙂 i was wondering the same thing as uta concerning the ingredients being processed. a family member has great difficulty with digestion of solid matter due to stomach lining issues. everything needs pureeing or processing to the finest point. this bread sounds too wonderful to pass up. oh my gosh! i made this bread just today. literally the most amazing loaf i’ve ever had! being a 14 year old health freak leaves me with high standards for bread. i love that it’s low carb and so filling!! i ate the first slice from the oven with avocado, and i was literally in heaven. thank you so much!!! i love this bread but am having trouble getting it to cook all the way through. the first time i baked it in a 9×5 pan and had no problems, but the bread too short for it length (the slices would break in half easily and it was difficult to spread jam). the remaining times i baked it in an 8.5×4.5 pan, but no matter how long i bake it, it’s a little wet in the middle. any suggestions? hi savannah, i’ve made this bread successfully many times. perhaps it was the time you let it stand before baking? i usually leave it overnight, perhaps that’s part of the success and i have used coconut oil with a silicone pan, removing it from pan and flipping it for more cooking as sarah suggested. hope you’re encouraged to try again, as it’s such a fab recipe and freezes well too. thank you, sally 🙂 test ignore i stumbled across this blog and recipe during some google searching and felt compelled to make some comments which may or may not be well received. my intention is not to disparage or be grumpy or be negative, just to try to open your thinking a little and put straight some of the “lesser informed” points that you made. understand that i love and fully support all attempts at healthy eating and lifestyles so what you have done is great, but . . . and here goes . . . . ! this is not bread ! there i said it. what this is, is nothing more than a seed cake. a collection of good, healthy nuts and seeds bound in some kind of medium (here psyllium and water). to justify this you then make a number of statements about it and bread in general, some of which i need to address. 1) “when i make bread, there are bowls, spoons, measuring cups and flour everywhere. there is always a mess to clean up” then you are doing it wrong and are making bread in a dinosaur age. get yourself uptodate with great modern healthy bread making techniques. i can make a great loaf with 1 bowl, 1 jug and a measureing scale. no fuss, no mess, really simple. 2) “bread almost always requires some kneading, then some waiting, and then perhaps more kneading” aside from the fact that some breads don’t require any kneading at all, there are modern techniques that make kneading an absolute doddle. i knead in a bowl and do just 10 seconds of it, let the dough rest 10 mins and repeat that 4 times. so just 40 seconds of gentle kneading over a 40min period during which i can relax, drink a cuppa, read a newspaper completely serenely. all done in that one bowl. 3) “breads require a rising agent, whether that is a sourdough starter (this takes days to make) or commercial yeast (which should really be avoided if possible).” the “leavening” agent is there to develop good crumb structure via production of co2 and also to promote good flavour. a sd starter is ridiculously easy to make and whilst it’s initial creation takes 4 5 days, once done it can be kept indefinitely with a tiny bit of regular feeding. citing this as some kind of negative and reason not to use it is like saying “i can’t be bothered to water my growing vegetables so lets not use vegetables at all”. just plain silly. additionally there are bio yeasts available if you don’t like “commercial yeast” as you put it. 4) “your typical loaf of bread is not really that healthy. it uses flour, which has often been stripped of much of its fiber, bran, essential fats, and unless milled mere hours before baking has lost most of its nutrients through oxidation” again a rather silly, out dated and mis informed statement. no one will argue that crappy supermarket bread is terribly bad for you and laden with poor ingredients. pitching your “life bread” against supermarket bread is like trying to say how great a ferrarri is by comparing it to a reliant robin ! the truth is there are tons of great sports cars out there up with a ferrarri and by the same token there are lots of great nutritious healthy breads to be had that are a world away from supermarket fare. great bread needs only 4 things, flour, salt, yeast and water. it can be really nutritiuos, really healthy, really tasty, wholsome and satisfying . . . . .if you can be bothered to understand how to make it. milling your own fresh flour is ridiculously easy and allows for 2 great advantages. firstly a massive saving on the price of buying flours in small quantities. a huge 25kg sack of say wheat grains costs just £18, a sack of spelt maybe £30 and so on. grains will store indefinitely in airtight and vaccuum sealed bags and so are a great long term food solution. secondly, grains can be sprouted, and the modern bread making world is now milling sprouted grains to make sprouted flours. the grains having been sprouted are absolutely jam packed with nutrition and goodness, just like sprouting mung beans or alfalfa. i sprout my own grains at home. it’s yet another simple and easy process. what do i conclude from your article here? 1) your “seed cake” is obviously wholesome and nutritiuos due to it’s ingredients but it isn’t bread and you could just as easily sprinkle all the dry ingredients inc psyllium in a bowl to eat as muesli. you could also just nibble seeds and nuts from a bag ! 2) your perception and knowledge of making bread is probably about 5 10yrs out of date and lacks experience of modern domestic bread making techniques and methods. ideas that bread making involves long periods of heavy hard work kneading are just pre historic now. notions that “normal” bread (i.e. made with flour, salt, yeast/starter and water) are not good for you, or have poor nutritional value are simply untrue. making your own breads is a good thing to do, it’s easy, no fuss, healthy, satisying and wholesome. it requires very minimal equipment (a bowl, a jug, a scale). learning to make good bread and milling your own flour removes your dependency on shops and puts you in control of what goes in your bread. if/when a national disaster occurs and the shops run dry, you’ll be able to keep making great breads for many months whilst everyone else goes into panic mode. take time out to understand simple 10 second kneading techniques, sprouted grains, sprouted flour, the reasons and health advantages of long dough fermenting and why so called “gluten intolerance” is often not actually about gluten itself, but about the way commercial bread is fast tracked and mixed with additives. best of luck thank you. thank you. thank you. the idea of the “bread” (which it is not, but i understand that to you americans, everything that goes into a long square pan is considered a ‘bread’) is quite nice, but the description left me feeling that real, honest bread (a.k.a. sourdough based or similar) is something sick and the people who make it are complete idiots. if you insist on raising your bread quickly by putting too much yeast in it, yes, we can discuss digestion problems, but if you produce bread that has been tamed during the course of several days, you’re quite mistaken. dear author of this blog, please change the description of your ‘bread’ to something serious. real artisan bread is not unhealthy at all, but with your post being very dogmatic and missionary, you make it look like millions of people are have been trodden an evil path for the past centuries. thank you. have had recent very good luck with lazywoman’s sourdough, artisan in 5 style. substitute 1 and 1/2 cups starter and subtract 3/4 cup flour and 3/4 cup water from basic recipe. doubling and rising times are longer   depending on temperature of room, in winter can be much much longer. but the bread is delish and healthy healthy healthy and does not take a lot of effort, once your sourdough starter is settled and active. just made a batch with part bread flour and part white whole wheat king arthur flour. will let you know how that turns out. it’s good to see someone else sees all the glaring discrepancies in this article. i have nothing against the creation of a “seed cake” or for that matter just muching on a bag of seeds or simply putting all those same ingredients (minus the psyllium) in a bowl as muesli. however to exonerate this “creation” as a loaf of bread is utter utter nonsense and to try to justify that position by trying to “put down” bread as something difficult to make, or unhealthy to eat is at best awfully naive and at worst, horribly ignorant. simple, long fermented bread is nutrious, healthy and tasty. flour, salt, yeast and water. nothing else needed. no additives, chemicals, enhancers or improvers. just 4 simple ingredients which can create an endless variety of super tasting, healthy breads. of course if one’s experience of bread is limited to store bought monstrosities and if one hasn’t educated oneself as to what long fermented breads are all about, then perhaps it is understandable that incorrect and misleading statements ensue. it’s so sad that a significant % of people out there believe themselves to have allergies to gluten or bread products when in fact their allergies are due to all the chemicals in the poor bread they are buying and from the methods used to create it. many of them could be eating great, tasty, nutritious breads if only they took time out to educate themselves about bread making. they could be making their own breads simply and easily with all the satisfaction that brings to the soul, not to mention all the cost saving ! good food and nutrition is about education. take nothing for granted, read, learn, experiment and take control of your food. do enjoy your seed cake or bag of seeds or muesli (however you want to eat those ingredients), but don’t for a second consider it as “bread” and don’t think that simple bread is in any way difficult to make or unhealthy to eat. bread is, and always will be, the staff of life ! i really don’t care if you call it fred! i need a good tasty bread i can toast because i like toast and hummus. i need an easy mix because i have arthritis amongst other issues. i find it hard to stir, mix and kneading is out of the question. i love the nutrition and have been very badly ill and become disabled. a lot of things then have to be considered. this is perfect for vegan gf, older, disabled persons and i keep my independence and enjoy it! i know there is a lot of thinking around the globe about what is a bread or not. i also may horrify you more by praising roti, naan, and etc. to the skies as these are great to flip and lend themselves to sweet or savoury occasions. they are cheap (that matters too) and healthy. i like that bread too and i eat much in different ways. my weight is down by 3 stones plus, my b/p is down and so is my cholesterol. i am happy. now, you be happy there is a lovely addition to the breads range and have a go, you might love it. many seem to. happy xmas. why do you care if it called bread or seed cake. what does it matter if you use the seed cake as bread? although you start you very winded comment by saying “my intention is not to disparage or be grumpy or be negative” that is exactly what you are doing. this sentence as a prelude to your nit picking does not change that. your comments seem self congratulatory. as if reading this article gave you the perfect segue you have been waiting for to let everyone know just how much you know about bread. honestly your information on how to make bread seemed tiresome at best. it did not inspire me to make bread it only inspired me to reply to your comment. as far as the “staff of life” i think you may be reaching. hi paige let me see if i can answer your points. “why do you care if it called bread or seed cake” i guess because one of the key problems with researching healthy foods is having consistency of terminology. if science tells us that drinking tea is a good thing then we need to understand what is meant by tea. if someone creates some brown coloured solution that is not actually made from tea leaves and calls it tea then that’s a problem. so same goes with bread. a bunch of nuts and seeds bound together by psyllium husk, is not bread. the “loaf” has a rectangular shape and you can cut slices of it, but it is no more bread than a mars bar is butter. you go on to call my comments “nit picking” which to be honest is pretty darn silly. the author makes 5 long statements in explanation of her reasoning. she opens with the statement “i know you’re just burning for me to back this up with a few good reasons, so here we go.” and then sadly proceeds to make some completely incorrect statements and displays a significant lack of knowledge and understanding of bread, bread making, and bread science. she states that for her, bread making is a messy business. yet, it need not be. it is lack of knowledge and practical understanding that results in her messy experience. she states that “bread almost always requires some kneading, then some waiting, and then perhaps more kneading. maybe more waiting? i’m confused already.” this is simply untrue. bread does not always require kneading. yes, it requires some waiting depending on the type of bread and that is down to nature. healthy food requires that you allow nature to do its thing. healthy bread requires that you let nature act upon the dough. she says “bread recipes are specific. use this kind of flour, and that kind of yeast… what if i told you that if you don’t have hazelnut, you could use almonds? if you don’t like oats, you could use rolled spelt. out of maple syrup? use honey!” utter nonsense. bread recipes are versatile. if you have no wheat flour, use spelt, or rye, or kamut or quinoa. what if i said you could use semolina, or ground oats etc. these are uninformed statements made by someone with no understanding of real bread making. i am simply correcting those statements. she continues: “breads require a rising agent, whether that is a sourdough starter (this takes days to make) or commercial yeast (which should really be avoided if possible). this bread doesn’t. great.” again not true. you can make a variety of breads without raising agents. our ancestors did it for 1000s of years before us (unleavened bread). a sourdough starter is simple to make and to maintain and is very healthy. yeast waters can also be used made from nothing but water and fruit skins. totally natural, very healthy, very easy to do. as i said, author is lacking in knowledge and understanding of bread and bread making. and finally she sums up with “your typical loaf of bread is not really that healthy.” this statement i could agree with if she were to clarify that she is talking about typical commercial store bought bread. those loaves really are bad, unhealthy and best avoided. but “real” bread, made with good flour, prepared according to nature’s ways, with long fermenting is very healthy. many of those who are bamboozled into thinking they are gluten intolerant are in fact not. that’s the result of pseudo terminology, mis information and bunkum. a great many such people can in fact eat real breads made with high gluten flours so long as they are made correctly with long fermentation times. commercial bread is not made that way of course. i’m sorry you are not inspired to bake your own bread. that’s your choice. believe what you will. but i assure you there is a fantastic world out there of real bread making with a plethora of methods, bread types, shapes, ingredients and processes. fun, often simple, hugely satisfying and above all healthy and nutritious. i applaud author for designed her seed cake. it is what it is. just a shame she went off on tangent about bread matters which she clearly needs to gain more understanding of. who the hell cares what you think about this bread ‘artisan enthusiast’. more like ‘jackass enthusiast’. you must be a frigging blast at parties. wow ‘artisan enthisiast’… you are probably the most egocentric, narcissistic and the crudest person i have ever come across on the internet. why don’t you just mind your own business? so you like your bread   that’s great. there is no need to be so utterly disrespectful to someone who has put a great amount of time and effort into making this recipe for everyone else to enjoy, bread or not. it was obviously made for people who would like to be creative and try something different than your typical bread. who cares that she just happened to call it bread. get over it! and yes, perhaps she didn’t do as much research on traditional bread than she ought, but that gives you no reason to give her some massive lecture, like you are so much more superior than her. your lack of manners and respect disgusts me. i completely agree with paige, in that you have completely contradicted yourself when you said, “my intention is not to disparage or be grumpy or be negative.” you are obviously not aware of the smug, cynical and plain cockiness of your tone. imagine putting all this time and effort into creating a recipe of your own, only to have it chastised for the whole of the internet to see. have some empathy and common courtesy. and no, you may not answer any of my points. glad you said this right to artisan. i don’t have to reiterate. artisan may be some kind of expert on bread making (although i see a few points i could also argue with, but won’t), but the condescending and bitchy attitude is definately not called for. “and no, you may not answer any of my points” hi alison. i’m sorry you feel this way. since this is a public and freely open site i shall answer your points. if you don’t want views then make the forum a private one. you are always going to get a variety of views and posts on such sites. in life we have to learn to tolerate and engage with people with contrary views, it is in fact very much a life skill. resorting to disparagements is just silly, a very poor defense of argument and gains little credibility. e.g. “you are egocentric, narcissistic and crude, therefore i am right in what i say”. i’m afraid not. i’ve stated plainly, and amicably, and reasonably why you were entirely wrong in your comments regarding bread making. you seem overly defensive and unable to accept criticism, citing such as being disrespectful and bad mannered. it isn’t. it is simply public discourse, the exchange of views and opinions. i learned from a young age (thanks to listening to others) that it is always best to argue from a position of fact rather than from emotion. hence my comments regarding the bread issues. let’s be wholly clear here. your recipe is great, i said that. it’s clearly nutritious and of great benefit to many people. i have not in any way criticised the recipe. all i have done is picked you up on your poorly informed statements regarding bread making. i have responded with facts and with views based on strong personal experience of bread making. it’s no big deal. it’s not personal. you have a choice. you can take the opportunity to learn more about bread making as a result, to acquire the information you are missing and become better informed or you can hide behind your disparagements of me. it matters not to me. i am not in any way superior to you or anyone else here and i have no great axe to grind about what you choose to call your recipe. my comments were simply about the false statements made in regards to breadmaking. if you think my views were wrong, why not challenge my points with a rational counter argument? i would just like to point out that there is plenty of room for differing opinions on bread. it is the staff of life. to artisan enthusiast: i firmly believe you are wrong in deciding that bread is only the type you make. the original breads were flat breads and had no yeast at all, and often very little kneading. they are still breads. while it is traditional to make breads from grains, one could point out that a grain is a seed of certain plants, so in effect all breads are made from seeds. granted, traditionally very specific seeds, but seeds nonetheless. australian aborigines for many thousands of years, have made what is called bush bread (also called seedcakes!). artisan leavened bread bakers do not own the name of bread; there are many types of bread. artisan enthusiast: firstly, this is not my site nor is it my recipe… i just decided to join in on the discussion. secondly, i apologise, for i should have made myself more clear. the problem wasn’t the fact that you voiced your opinion (everyone has the right to an opinion), but the way you voiced it. i never said that i disagreed with your points, as i probably don’t know enough about the wonderful art of yeast bread making to do so. it’s great that you have learnt to argue from a position of fact, but you obviously haven’t learnt how to do this with some manners. i read these snarky comments as i was happily and excitedly writing down the ingredients to the recipe. all i have to say is i have grown up with store bought, unhealthy bread. it is addictive. maybe some of you bake healthy bread, but a good portion of us don’t and eat too many unhealthy breads. so this recipe is a a wonderful bread recipe. and one more thing. this is bread. otherwise, you are also, in fact, criticizing every raw vegan bread out there as well as anything different from what you are used to and your description of it. my point is, if you don’t like this bread, go bake bake your own bread and please keep your snarky comments to yourself. it was so unpleasant to read. i am sorry to see such vitriol heaped on you for politely pointing out the fallacious statements. i think this “life changing bread” recipe is very interesting and i am keen to try it but i agree that it is not bread. people who want to attack you for what you have written need to chill out a bit. i agree, i didn’t think artisan enthusiast was at all snarky. yes, anyone who wants to can call this, or something else you might slice and toast or use in a sandwich, bread. but i thought her/his response was polite and informative. some overly sensitive souls on this site! i made bread from the description and came really delicious . i did so far only on sourdough bread . i have never eaten such bread. always i make sourdough bread . i have to try as described by you. looks delicious well you know m, it is delicious to some, we have our different tastes, good too, plenty to choose from. i do not like the cotton wool breads myself, i am older than most here i think and i am still open to getting a good look,about and trying something that i think will be appreciated by my tastebuds. my cooking has improved no end as i am finding things i can do and enjoy too. i think the bloggers are great and they do us all a marvellous service and i really appreciate them. been making this bread for over a year. my favorite thing to do is slice it thin, and bake it low and slow to make crackers. serve with blue cheese and fig jam. add pecans, walnuts, dates or coconut. truly amazing. have shared it many times with friends. sunday afternoon ritual. bread for the week. thanks. i would love to hear more about the baking time if you could share. do you bake for 20 minutes, then slice the and remake? what temperature and about how long, thank you a bunch! i’m 20 and live in australia, and i must say that i love this blog and especially this bread! having made it plenty of times exactly to the recipe, i’m now experimenting with adding cinnamon, extra honey, and diced dates for ‘raisin toast’  it smells amazing already! this is my fave bread! i also add some organic dried cranberries nice) amazing amazing amazing bread! i reblogged your post: http://katwritesfood.wordpress.com/2014/11/05/reblog the life changing loaf of bread/ please contact me if you would like me to take it down. oh wow! made, but baked without a pan on cookie sheet. baked for 40 minutes one side only. wonderful moist sliceable and so worthwhile. i toast in coconut oil and serve with maple syrup for a delectable french toast. thanks for whoever figured this one out and shared it! i love this bread. i added 1/2 cup raisins, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves and substituted raw cocunut nector for maple syrup. thank you so much. i’d like to get my new roots in my email inbox. thanks amazing! i never comment on posts but i just had to add my two cents here. i used quinoa flakes instead of oats. came out perfect and tastes divine. thank you, thank you, thank you!!!!!!!!!!!! this bread is fabulous! i made it exactly as stated and it was great. subsequently, i have substituted chopped walnuts for the hazelnuts and occasionally honey for the maple syrup. i personally prefer the walnuts, since it seems to slice a little easier, and i prefer the flavor. i have also made a batch and a half, since my pans are slightly larger, with the same results. this is now the only bread we eat. it toasts beautifully in a toaster oven. thank you very much for sharing this recipe. easy to make, tastes delicious   excellent. anna   did you have to put in more water? did you use equal parts quinoa flakes to oats? i made it this morning as is but oats have been upsetting my tummy lately so i probably should have tried it with quinoa flakes but i’m a stickler for making most recipes as is first time. hi, i am from poland, and i think polish food is the best in the world:) found this recipe last week. made it last night. new addiction!! an absolute winner….. ! thank you 🙂 that looks super delicious and healthy! bonjour voila un lien : http://www.formaleo.com cordialement rodolfo lenfest thank you, thank you, thank you. my son has anaphylactic allergies to wheat, dairy and egg… and he is enjoying his first slice of bread ever with a grin on his face. egg is bleeee hi…thanks for posting this..increadible recipie. i wanted to know as i am from india and maple syrup is not avialable easily can u suggest something else that we can use as a replacement. honey i doubled the maple syrup and added a cup of raisins and a heaping teaspoon of cinnamon. topped with a little peanut butter and honey. woah baby. i also made a regular loaf which was insanely delicious. thanks for the recipe! 🙂 hey sarah! i made this life changing loaf of bread the other day and we ate it already. my husband ate 4 pieces yesterday and the day before, with a bit of coconut oil and unpasteurized honey and he loves it. he wants more bread for lunch today! my husband doesn’t eat bread, he is a marathon runner, and he said your loaf agrees 100% with his tummy. it was really good! i toasted the hazelnuts to remove the skin because i have a slight allergy to them, and plus i wanted to remove the enzyme inhibitors. i had a pack of psyllium husk powder in my cupboard just begging to be used so thank you! you did indeed change our lives with this bread. thank your friend as well for us! ♥ your blog! mandy dugas @ mandyshealthylife.com hi there! thanks for this   we tried it out and loved it. we are always happy to find gluten free recipies here in malaysia where they are not widely available. i made this loaf successfully in the winter and adored it! we live tiny and i’m doing my best to figure out slow cooker baking in an attempt to keep the heat inside down while still enjoying some of my favorites. has anyone considered or tried this loaf in that manner? have you tried in a crock pot? maybe cook it long enough to be sure it’s done with the lid on, and then with the lid off to dry it out? or with the lid on crooked the whole time? i don’t think a crock pot is the best way to cook this loaf. the heating element usually is in the back side of the pot and maybe you won’t have a nice even temperature all the time, also i think it won’t brown the sides of the loaf. but if you try, let us know it it works! i would like to make your fabulous receipt. did you translate it in french ? and can i find your book in french translation ? thanks a lot for your answer. i love this bread, as it’s tasty and so nutritious, but what amazes me about it, is that it keeps you fill for such a long time! thanks so much, i made this bread last night and it’s amazing… even though i am unable to get half the ingredients for it as i live in cambodia and the organic health shops sell spam. i didn´t have enough almonds and threw in some cashews, do not recommend having cashews in the bread, they get soggy. syrup is so expensive and no stevia to be found so i used honey instead. i´ll definitely be using this as a base for other breads that i make. thanks for sharing the recipe. i only got pysillium seeds as a whole and not only the husks. i decided to shred them before use, but i wonder if i need more water, like you do for the powder? omg! absolutely life changing! best bread ever! thank you soooo much for this recipe! incredible recipe. i made it but added dry buckwheat groats which were and incredibly delicious addition. do not use almonds over hazelnut. despite cost, go for the more yummy nut! i also cooked 43 minutes, not 40. buckwheat groats though….. those need to be in the recipe. add two more tbs to compensate. did you just add the groats as extra or as a replacement for something? omg why did i wait so long to make this! it is very scrummy and so quick and easy to make. thanks for sharing the recipe x this sounds great! but i was wondering if you could substitute the coconut oil and glee for extra virgin olive oil? i can’t have coconut oil or butter yes, olive oil works fine. i just ate the first slice. it´s awesome 🙂 hey there, i think the recipe is great and i would like to try doing it but as i am in spain i don’t think i will find all the ingredients for example can i do without the chia seeds and psyllium seed husks or are they absolutely necessary?…or i can put more of the other? and maybe instead of putting the maple syrup can i use honey or malta? what about the coconut oil or ghee…may i use virgen extra olive oil o simple melted butter or nata? thank you very much for you kind help! 😉 fantastic bread, ‘been hacking it with a couple of my own additions, cranberries specifically, and raisins. travels well, packs well, freezes well, keeps well and keeps me well. i know where i first saw this bread, it was in the hammacher schlemmer catalog, under “the” life changing loaf of bread…; ) thankyou for this recipe, it is fantastic, made it 2 different ways, the way set out in the recipe but i didn’t leave out for 4 hours, i threw it straight in the oven.. perfect.. then i made another loaf substituting half the sunflower seeds with pepitas and all the nuts with a fruity trailmix, to die for, (fruit loaf) i took these both to one of our cooking days at my trainers house for the gym members to try and they all loved it, served with a homemade spicey tomato chutney on the plain loaf and a ricotta and honey pot on the fruit loaf.. this will be a regular occurrence at my house.. many many thanks for this.. i made this bread this morning, and while it looked perfect, as soon as it started cooking i could smell that it was going to turn out sour! sure enough when i cut off a piece it was sour and disgusting and i unfortunately had to throw it out. i’m not sure what i did wrong as i followed the recipe exactly, though i’m wondering if the seeds were over activated by resting it overnight. would it have been better if it only sat for a few hours before baking?? if anyone has figured out the problem i’d love some help! thanks i just realized the recipe calls for whole flax seed and i added ground, without adding more water! should i take it out of the pan, add water and start the 2 hour wait again???? if so, how much more? help? barbara, i have found that i just add more water and let it sit longer (overnight in the fridge). then i bake longer at a lower temperature. literally life changing. thank you so much for creating this amazing loaf! <3 i am with kamina. so easy, nutritious, and absolutely delicious. thanks for sharing. a.m.a.z.i.n.g. absolutely thrilled to bits with this recipe. i am relatively new to holistic way of live but thanks to you and this recipe this feels like an incredible journey so far! bread is my achilles’ heel, the only thing that could make me abandon any diet plan. not anymore! keep up with what you do, please, you are such an inspiration to me sarah! lots of love, dani balkanska i love this bread! i’ve made many loaves and am addicted. thank you so much. i do have a question… the silicone pan is a must (i’ve tried both and non silicone does not work well.) even with silicone, though, when i flip it, the entire bottom layer sticks to the bottom of the pan. it’s not a huge deal as i smooth out the top and bake it and it still looks and tastes fine. but i wondered if there was a way to get it not to stick, or if i should cook it a little longer, or…? thanks! this is life changing indeed. i haven’t tried the recipe yet but what about trying a regular loaf pan lined in both directions with parchment paper? it should then *hopefully* lift right out! make a parchment paper or aluminum foil sling. and grease these too, i grease with pam. love this bread! my most recent batch i used an extra t of maple syrup and dried cherries. can’t wait to toast it up! thanks so much! hi all   i have made this a few times now and its worked really well, delicious! i don’t digest oats too well so i substituted with buckwheat flakes (which are wheat/gluten free btw despite the name) and it worked perfectly. i’ve made this bread twice already! has turned out perfectly each time. i didn’t have a silicone bread pan, but a metal pan worked just fine and the second time i doubled the recipe so it would fit in my pan better and it turned out great! i made this bread with walnuts (which i lightly toasted before adding) instead of hazelnuts/almonds and added a 1/2 cup of dried cranberries. i also increased the maple syrup to 3 tablespoons instead on 1 to make it a little sweeter. it came out perfect. for those that are gluten free, do you think you could substitute cooked brown rice for the oats? i am excited to try it again, but use sesame seeds instead of the hazelnuts/almonds. hello this is great recipes, i have celiac diasese, and i cant eat oat. what can be used instead oats. thank you hi helena   i amusing rolled quinoa instead of the oats. hope this works for you. this bread is amazing!!!! is it life changing  100% yes!!! i made it today and had it with homemade dairy free pesto, hummus and then with avocado  it tasted phenomenal with everything. and toasted its super delicious too. my children loved it and claimed it is their new favorite bread. thank you so much  at last an easy bread recipe  i cannot wait to try different variations of this. i add cranberries and an an additional tablespoon of coconut oil. i also use honey instead of maple syrup. also, i find that this bread keeps in the refrigerator for a couple of weeks if you wrap in wax paper and then foil. two things this recipe doesn’t mention that i do   grind the flax seeds and use sliced almonds. this looks soooooooooooooo exciting, i cant wait to try it. i have been struggling with missing ‘breads’ and plan to try it raw one day too. i will let you know what happens. in the meantime, thank you and best wishes always! i make this weekly & it comes out consistantly perfect everytime! effortless & can be flexible with substitutions. thank you for this amazing recipe!!! love this! wondering if anyone has done a nutritional breakdown for this recipe. thanks! hi tracy, i have made this bread several times and wondered the same thing about the nutritional value. i broke down the total amounts for calories, fiber, carbs and protein. of course this is not an official statement but this is what i found for the total loaf of bread made per instructions: whole loaf: calories 2458 fiber 90 carbs 225 protein 79 of course you will need to divide by how many slices are in a loaf to get individual serving. i usually end up with approx. 17 slices per loaf, which comes out to be per slice: calories 145 fiber 5.3 carb 13.3 protein 4.6 i would be interested to see if anyone else has come out with their own assessment. joyce i cam eup with 2700 calories. i cut into 19 smaller slices. love it, but can’t eat too much! thank you so much for this recipe. much more tasty than any other bake at home gluten free bread (bleck!). so quick to put together when using a kitchen scale. plus the nutritional profile is great: protein, fiber, potassium, good fats. i substituted equivalent weight (90g) to replace the flax with chia (all flax smells rancid to me… once you smell bad flax it’s hard to go back) and didn’t add the 2 tb chia. i’m allergic to oats so i used whole quinoa (not flakes) at the same weight (145g), which crisped up beautifully. i couldn’t find psyllium seed husks at my local wf, but found psyllium seed flakes in the health & wellness aisle. when i did the flip directly onto the rack i placed foil on the rack to keep with my avoidance to oven cleaning. love the flexibility. can’t wait to try variants… hemp seed, rosemary, herbes de provence thanks for the comments re using quinoa instead   i’m intolerant to oats (awful, really!) and was just wondering whether that would be an ok substitute!! if you would like to get much from this post then you have to apply such strategies to your won web site. hi, i just wanted to know if i can use normal butter instead of ghee or coconut oil? coconut makes me sick and ghee is really hard to get around where i live. thanks for your help. 😀 you can easily made ghee yourself, jessica. just simmer butter on low heat to clear it. use a siff when pouring into a container   what hardens in the end is ghee = clarified butter. keeps in the fridge for some weeks. high in fat and calories   1/10th of a loaf: nutrition facts user entered recipe 10 servings amount per serving calories 228.6 total fat 16.1 g saturated fat 4.6 g polyunsaturated fat 5.3 g monounsaturated fat 4.0 g cholesterol 0.0 mg sodium 235.4 mg potassium 170.5 mg total carbohydrate 19.0 g dietary fiber 6.0 g sugars 4.5 g protein 6.1 g vitamin a 0.0 % vitamin b 12 0.0 % vitamin b 6 5.1 % vitamin c 0.3 % vitamin d 0.0 % vitamin e 37.4 % calcium 4.0 % copper 15.0 % folate 7.6 % iron 10.4 % magnesium 8.5 % manganese 22.2 % niacin 4.5 % pantothenic acid 9.0 % phosphorus 18.2 % riboflavin 5.1 % selenium 14.5 % thiamin 0.9 % zinc 4.5 % *percent daily values are based on a 2,000 calorie diet. your daily values may be higher or lower depending on your calorie needs. then medicine evolved moving from cottage industry to commercial empires. put 3 4 players at one end of the pool and give them one rubber duckie apiece. sharks are generally large and few people would be able to fend one off successfully if the shark decided you were his next meal. there are some interesting time limits in this article but i don i comment when i especially enjoy a article on a site or if i have something to valuable to contribute to the conversation. usually it is caused by the sincerness displayed in the post i read. and on this article the life changing loaf of bread | my new roots. i was actually moved enough to post a comment 😉 i do have 2 questions for you if you usually do not mind. is it just me or do some of these responses come across like written by brain dead people? 😛 and, if you are posting on other online sites, i would like to keep up with everything new you have to post. could you list every one of all your communal pages like your linkedin profile, facebook page or twitter feed? for those of you looking for psyllium husks…try your local feed store. you know, where people by feed for horses, goats, chickens, etc. psyllium is commonly fed to horses to prevent sand colic. they sell it in little tubs, (very expensive,) but some places also sell it in bulk, (cheap.) our store even has organic p. oh my god, the life changing loaf is spreading like wildfire!! david lebovitz (pause to hear choir of angels) just posted a recipe from a baker in sf for “adventure bread” from his new cookbook and i took one look at the pic and thought, “hey, that’s the life changing loaf!” apparently, this goodness has crossed the ocean and made it to america. woohoo!, healthy bread is catching on and perhaps you inspired the trend 🙂 the guy in sf making adventure bread that lebovitz posted was making it a long time (years) before my new roots (sarah) posted this. could be where sarah and others have gotten the idea from not to take anything away from sarah’s bread.. what’s up it’s me, i am also visiting this web page daily, this web page is genuinely nice and the people are actually sharing nice thoughts. paragraph writing is also a fun, if you be acquainted with afterward you can write or else it is complex to write. http://drugs addiction treatments.com/ علاج ادمان   علاج الادمان this bread is incredible and i substituted the oats with buckwheat flakes and this works perfectly. thank you for this awesome recipe truly delicious toasted, absolutely yummy. pregnant and zinc deficient, my natropath recommended this to me (with a partial substitution of pumpkin seeds for some of the oats). it took me all of 3 hours to gather the ingredients and bake my first batch   well worth the effort. i have recommended this to several friends already and shall be keeping some in the freezer at all times to have toasted (heaven!). the good things it seems to be doing for my body are too numerous to list but suffice to say, even in seemingly small quantities it has changed my life! dear sarah, i made this bread yesterday and i did put it in the toaster like you suggested. it’s delicious!!! i will make it again and i posted and shared your blog a lot. i ate the bread with avocado “nutella” (raw, vegan, yummy!!). heavenly 🙂 i also posted a picture of the bread i made on my instagram. 😀 thank you very much for this brilliant recipe!! <3 love, claudia hi sarah, i’m so pleased to say that i’ve been introduced to your blog through this fantastic recipe. i’ve been diagnosed with insulin resistance over a decade ago. unfortunately, that meant i had to give up my beloved bread among other things. just made a batch of this recipe last night as i had all the ingredients on hand, yay! i baked it this morning and just had my first slice and love it. i’ll certainly be making this again and again. what i love about it the most is that i no longer feel deprived of bread. that is such a liberating feeling. certainly life changing for me. forever grateful to your ingenious and generosity. just tried the recipe   it is brilliant, thanks so much for sharing! i used more flaxseeds instead of chia, honey instead of maple syrup, and olive oil instead of coconut oil. worked like a charme. i figured out the nutritional value, thought this might be useful for others: per 100g: 8.2g protein 22.6g carbohydrates 22.5g fats 315kcal 10.6g dietary fiber a whole loaf has about 900g. this sounds amazing. i’ll be shopping for the “unusual” ingredients to give this a try. thank you. loved the recipe! tried it today, delicious. now i can finally eat breat again! for playing online you don’t have to spend money on accommodation and transport. your team will work to meet the requirements within the deadline, and if you make it then the payout is all yours. every mission is different, you will experience different game styles as you progress through the game. lifework liftable liftgate liftoffs ligament ligating ligation ligative. fulhams fullams fullers fullery fullest fulling fulmars fulmine. toolings toolless toolroom toolshed toothier toothily toothing tootlers. i’ve been exploring for a while for top quality articles or blog posts on this kind of area. exploring in yahoo i finally stumbled upon this site. looking over this info made me uncovered just what i needed. i will visit your site often. an impressive share! i’ve just forwarded this onto a coworker who has been doing a little homework on this. and he actually ordered me lunch because i discovered it for him… lol. so let me reword this…. thank you for the meal!! but yeah, thanks for spending some time to talk about this subject here on your site. i tried to make this in a metal pan. now i will be converting it into granola tomorrow. it did not turn out. very disappointed because now my hubby is talking about how delicious it smells and we won’t be able to eat it as bread. i followed the recipe and made no substitutions. it solidified on the bottom but the top was still very crumbly. i assume that means that the psyllium sank to the bottom and wasn’t well stirred into the whole. not sure how that can be prevented since it is more ground than the other ingredients and sifts through everything. even after stirring well, it evidently didn’t stir back up to the top. i will try the recipe again but the next time i will stir in a bowl and use foil or parchment in the pan. looking forward to enjoying the bread. the player who can accumulate the highest number of points at the end of the selected number of rounds is the winner. her mission was after all was to annoy the guy so that she can be the center of all attention. many games can be played absolutely free which obviously makes them extremely popular for people of all different ages not just the younger generation. i am really impressed with your writing skills and also with the layout on your blog. is this a paid theme or did you customize it yourself? anyway keep up the nice quality writing, it’s rare to see a great blog like this one today. i’m curious to find out what blog system you have been utilizing? i’m experiencing some minor security problems with my latest blog and i’d like to find something more secure. do you have any solutions? hi there! i just want to apologise and tell you that i posted your recipe without permission 🙁 i was sent this recipe from my mum without any info, then saw it on another blog. i did seek approval from both mum and the other blogger, but wasn’t aware at the time that you were the author of it originally. i’m putting a link to your post on my post so you get the recognition for your wonderful idea and all your hard work in creating such a yummy recipe. i really am sorry, and wasn’t trying to steal your intellectual propety. i do want to say though, how much i’ve enjoyed this bread! i made a variation with dried cherries and coco nibs in it and it was great. i just had to be careful not to use to much fruit or it would be very crumbly. anyway, i do hope you will forgive me, rebecca, the intolerant chef i studied abroad in copenhagen spring of 2013 and fell in love with the rogbrod! since being back in the us i have found it at specialty stores but it is just not the same to the brand i had in copenhagen. i can’t wait to try this break out for some smorrebrod! great information. i love all the posts, i really enjoyed, i would like more information about this, because it is very nice, thanks for sharing. i like the site best. i love this bread, but it always comes out somewhat crumbly and i put those on top of salads or in yogurt, but i would love to be able to slice it and put in the toaster. any suggestions? hi just wanted to drop a quick thumbs up on the recipe. sounds delish 🙂 but remember never to heat oven to more than 160 celsius when using nuts. all the good fats are destroyed when cooked at higher temperatures. 🙂 cant wait to try this bread. big thank you hi there, i have made this loaf twice and it has been so lovely, my third and 4 attempts have been disastrous! the bread has a horrible, horrible aftertaste to it, sooo disappointed, it’s numbing to the mouth…i ditched the last loaf and just made another the same…grrrrrr……any suggestions why this might be, have followed recipe exactly? please help me…..i really loved this loaf! very nice, but: i think there’s something about the flax seed that can give it a strange aftertaste. especially if they aren’t fresh or if you happen to be sensitive to flax. i liked the bread (and the idea of the bread!), but found the whole flax seed hard to take. there seemed to form a slimy   i don’t know what to call it   envelope?   around each seed. i kept finding them in my mouth, whole and slimy and not very pleasant. and i did feel a not so pleasant, lasting aftertaste after eating the bread. i have a new loaf sitting on the counter; i replaced most of the flaxseed with sesame seeds (i know, not the same health benefits and all that!) and ground up a couple for table spoons of flax just to see if the makes a difference. if not i’ll try sans flax next time. wonderful recipe in all other respects. i just tried making this wonder bread and it turned out so yummy!!! it was really easy making it by just following your recipe. in my oven it had to cook much longer before it sounded hollow. next time i will be creative in giving it my favorite flavors in addition. thank you so much for sharing this!!!! anne belgium i love this bread, but to make it love carb could i replace the oats with more psyillium husk? link exchange is nothing else but it is simply placing the other person’s weblog link on your page at suitable place and other person will also do similar for you. wow! this looks like something “straight from heaven” to me. i will arm myself with a shopping list for the ingredients this week and bake it as soon as possible. one reader had the idea to keep ingredients according to recipe in mason jars, so new loafs can be made quickly. as she also mentioned…these would make wonderful gifts. i will pick up that idea once i have tried it out myself, and share it via mason jars and little recipe print outs attached with special friends. thank you for sharing this incredibly delicious looking bread with us! hi, thanks for a great recipe. i made the bread on sunday, and we all loved it. definetely, i will make this bread very often now. 😉 by the way, i didnt put any psyllium husk there, and it turned out great. 🙂 any nutrition info per slice?? i have tried twice and my bread will not stick together. do i stir after i add all the ingredients and how much water do i add if i use ground flax seeds? i keep trying but haven’t had success yet….. thank you!!!! this bread is truly life changing. i was sceptical before i made it   it is absolutely wonderful. thanks for developing the recipe and moreso for sharing it! hello dear sarah: ) i am a bit late on this one, but it took me some time before i found the physillium husks…however now (my monday morning spoil yourself activity) the dough is ready& resting…backing of the/your bread is scheduled for tonight after work: ))) very curious…hugs+love to you&family in canada or copenhagen! ps: btw i am sooooooooooooo gratefull for having you+your incredible recipes, thanks a zillion to you, the health gourmet angel!+big bunch of tulips too: ) i have made this recipe for the last few months. i have experimented with both quinoa flakes and amaranth flour as substitutes for the oak flakes. as quinoa flakes are expensive i have settled on the amaranth flour which does the job really well. its lovely. thanks so much. i eat it with combinations of boiled eggs, avocado, dahl and saurkraut with umeboshi and olive oil dressing…yummy! jaqs these are really wonderful ideas in concerning blogging. you have touched some nice factors here. any way keep up wrinting. the number 14 entry piloted by rolf stommelen and kurt ahrens retired a little earlier in the race with oiling issues. this car could attain a top speed of 172 mph and accelerate from 0 60 mph in a mere 5. in 1966, the can am’s first actual season, the european factories had little interest in a series that only lasted from september to november and was comprised of just six events. hi, i saw this recipe in german and thought i’m gonna give it a try. but what surprise to finde out that it was completely bitter. hardly eatable. what went wrong? which of the nuts and seeds does taste bitter? please drop me a note or search me in facebook. https://www.facebook.com/bettina.wohlert so get in contact. i really would love to finde a solution for this prob. 😀 i for all time emailed this webpage post page to all my contacts, since if like to read it afterward my links will too. i love this bread! it is so easy and healthy. in addition to the ingredients listed, i also add raisins, dried cranberries and dried blue berries and a pinch of cinnamon. oh so good toasted . hi, i just wanted to share with you a video i made with your recipe. since i discovered your blog i feel in love with you recipes. my video is on youtube, here is the link https://www.youtube.com/watch?v=ariy5vx sya i hope you like it and it makes justice to your great blog. i am addicted to this bread! i’ve made it 10 12 times and am finding i need it every day. soooo good! had fun reading through the comments today and found some interesting variations i may try. thanks so much for sharing this recipe! hi sarah, after a year of making and eating this lovely bread i wrote a blogpost about it on my gluten free blog. hope you like it 😉 and thanks again, this bread changed my life too!! namaste, linda it’s very straightforward to find out any topic on net as compared to textbooks, as i found this piece of writing at this web page. have now prepared this bread 4 times and varied it a bit. first time was too dry. i used ground flax seeds and forgot to increase water content. second time added a finely grated zucchini for moistness. (nice!) third time used a few tbs of unsweetened applesauce for moistness (very nice). fourth and best: ]soaked 1/4 cup raisins in 1 1/2 c water. microwaved for 30 sec. used the “raisin water” as the water for the recipe (naturally sweeter) and threw in the raisins. also, i chop (just a bit) the almonds and seeds (i mix sunflower seeds with pumpkin seeds and roast them for a few minutes first, brings out flavor. over all we really like this bread for breakfast and i enjoy playing with these variations. wow just what i was searching for. came here by searching for 1 so i am curious you had said so not give psyllium to kids . does this mean she cannot eat the bread ? i just made this bread and love it. i use coconut butter on it and it’s divine. take 1 cup coconut oil, 1/2 agave, 1 tea turmeric and pinch of himalayan salt and blend. taste so great! we have been baking a loaf of this bread every week since we stumbled across the recipe. i love my breakfast of life changing toast with yogurt and fruit on the side. it starts my day right. my only complaint is that we never manage to get it to last an entire week. i guess i will have to make it twice a week. at least it’s easy!!! the bread came out perfectly. i greased my trusty metal bread pan and the results were great. the bread has great chew and is filling. super recipe! best bread ever, even for not bread eater like me… i used mixed sunflower, pumpkin, poppy seeds and pine kernels instead just sunflower seeds and came just brilliant! fantastic! my kids, one of whom is on a special diet with no eggs, dairy or gluten, loves this bread as does my wife and i. i also make a variant with 2 bananas instead of water and pecans for the nuts. i tried another variant with almond flour instead of oatmeal and while it tasted great it was too crumbly to be a real bread. the kids loved it though. my next experiment will be with buckwheat in place of oats. i suspect my kid is having adverse reactions to the oats. thanks for the recipe! it really did change some lives. this bread is amazing! it stays forever in my cookbook:) thank you:) i discovered your recipe yesterday and just had to try it. even my spouse loved it   although he might die now from an “healthy and vegan breakfast intoxication” 😉 wow, your bread looks great. i´ll try it soon. greets, steffi looks yummy!!! did you chop the almonds? hi, do you think i can substitue coconut oil with olive oil? s yum! looks divine…. about the honey, yes, why not? i used honey too. i loved it! but even though i left it in the oven for much longer, it was too moist. i didnt add extra water and i had the impression after mixing that it was quickly stiff enough. i left it on the counter for 4 hours at least. so i sliced ut the bread (well… rather an attempt to, since it fell apart) and continued baking for 10 minutes longer. but even after all this time in the oven i found it really hard to slice it, it fell apart. i have no idea why my bread stayed too moist (the sides were very crusty, on the other hand) and too crumbly. should i put more psyllium husk in (and a little more water to compensate for that)? the taste was really good. can you substitute honey for the maple syrup? i’m not a fan of maple syrup and i usually use honey in other recipes and works fine. just wondering if this will work too. wow, such a fantastic recipe! the first time i baked it i was so thrilled at the results that i toasted three hearty slices to pair a sunday breakfast. … afterwards, i realized i had just consumed half the day’s calories in a few pieces of bread :0 knowing that the whole loaf is about 2740 calories, i have determind that if divided into 15, one slice (approx. 180 cal.) is a reasonable serving size and incredibly filling. i’m positive that with a better knife i could get 20 slices from the loaf. all these calories are the good kind, so that makes me happy to indulge. 🙂 i discovered your website through a dutch girl ‘s blog about good foodrecipies without sugar,gluten and dairy.she recommended your recipe and mentioned your website. i am very grateful for finding you and you sharing your knowledge like this fantastic recipe which helps me dealing with my ibs(irrattable bowl syndrome). i allready cut out all wheat some time ago learning how bad it is(for everyone) and after that even other starch and grains. baking my own bread with pseudo grains like buckwheat and quinoa but your lifechanging bread is the solution to it all. easy,extremely healthy, versatile, ,nourishing and very very tasty. i love it and have passed the recipe and your website on to my daughters and friends.i make different varieties now sometimes with a ‘sweet’touch with stevia and raisins and some cinnamon or dried apple pieces etc. or just plain regular and also a savoury one with tiny bit more seasalt,onion,sundried tomatoes and little herbs provencale or italian herbs. lovely as a treat with slice of goat’s cheese and a glass of wine!! thank you from the netherlands ineke chabot what is the nutritional info on this bread? calories, sugar, & carbs mainly i omitted chia seed and psyllium as tummy can’t handle. also used ground flax seed instead of whole, and baked the full time in a regular “grandma” baking pan, and it turned out nutty and wonderful. thanks for a great recipe! i made the original recipe and it was a little too much for me (i’m using most of the first loaf for salad crunch, like croutons). so i ground the individual ingredients first in my little coffee grinder   enough just to “open” the seeds, and i still have chunks of almond. and i used a bowl to mix it all together. oh my, it’s a wonderful experience to have something bread like with some crunch. the sunflower seeds overwhelm the flavor a bit, so next time i’ll try more almonds. so many possibilities!! i agree with the name   truly life changing. i let mine sit on the counter for about 5 hours and baked it as directed but when i tried to remove it from the silicone pan and put it on the rack to finish baking it went all gooey and fell through the rack. it held it’s shape before i baked it just fine. i am not sure what went wrong. does it have to be removed from the pan or can it just be baked entirely in the pan? at last…a trip to the mainland where i found a fantastic health shop who stock the psyllium and my first loaf is busy ‘proving’ in the loaf pan prior to the baking. i am really excited about the outcome!! thanks for sharing this for the public!!! it really changed my life 🙂 since few weeks i have been baking it for myself, and my stomach is feeling good. better than since last over 10 years. i don*t like coconut oil, and i use rather olive oil for the mix. and add also pumpkin seeds, dried fruits inside, and instead of syrup, indian sugar. wonderful   i am feeling good. thanxxxx!!!! this bread is amazing. love it! it is so easy to put together the night before and bake off in the morning and i love that it can be completely seed based (used pumpkin seeds in place of almond or hazelnuts). thanks sarah! and victoria: unless you are very sensitive to the flavor of one of the seeds or nuts (as the flavor only becomes nuttier and intensifies during the cooking process), or one of the ingredients went rancid and you didn’t realize it, i wonder if your pan or something else was contaminated with leftover soap residue, etc. this really is wonderful bread and i hope the next time works out for you! seems like i am the only failure … boo hoo. my loaf tasted vile or should i be more precise and say ‘tasted like soap!” threw the loaf in the rubbish bin. sad, sad … such promise. not sure what i did, but will give this recipe one more go … fingers crossed. any hints on what may have given my effort the soap taste? can you substitute rolled oats with steel cut oats? it’s in the oven!! smells like something akin to heaven! will share photos on my boards. i made your bread for the first time, and it was absolutely wonderful!!! next time, i am going to make it savory by leaving out the syrup (i used agave) and adding garlic powder, pepper, red pepper flakes and oregano. thanks so much for sharing! we’re a group of volunteers and opening a new scheme in our community. your site offered us with valuable information to work on. you have done an impressive job and our entire community will be thankful to you. i have had this recipe bookmarked and finally had a chance to make it yesterday. i made it as written using the almonds (no hazelnuts, but i always have almonds on hand) that i coarsely chopped, and roasted sunflower seeds (because i had a ton on hand). i do not have a silicone loaf pan so i just lightly rubbed some more coconut oil all over the inside of the pan. i mixed everything in a bowl and then put it all in the prepared pan. it sat on the countertop, covered by a tea towel all day, about 8 hours. i baked as directed and it came out of the pan perfectly. it did seem ever so slightly fragile so i baked it the remaining time on a silpat lined pan, flipping once more for the last 5 10 minutes and cooled completely on a wire rack before slicing (it sliced beautifully!) and toasting a piece to have with dinner. it’s amazing. let me say that again. it. is. amazing! what a wonderful recipe. so crunchy and delicious. i smeared a bit of fig preserves on it last night and then again this morning, topping it with some sweet potato hash for breakfast. i cannot wait to make this again and again and even play with the nuts and add dried fruits and herb mixes to give various flavors. thanks so much for posting this. this will surely become a staple in our home. soak it all together….for a nice melded mix. i have made this twice and it is really delicious. this is a wonderfully versatile recipe. i did use pecans the first time, and also increased the maple syrup to 3t. the second time, i increased the salt as i felt the first one was really bland (but that is me and all of my nuts were unsalted to begin with). i also did a combo of maple syrup and honey, and added a few dried cranberry chopped up the second time. the pysillium husk is truly a necessity since it works like glue. since i didn’t have a silicone pan, i used a loaf pan lined in both directions with parchment paper. worked like a dream. i also sliced with a good serated knife. as pretty as the picture! i did notice a few additional trips to the bathroom but not a big deal (who doesn’t need that?), and absolutely no sick stomache or vomiting as mentioned by another poster. however, i did only let the ingredients meld together for about 5 hours (not overnight). i highly recommend making this recipe, use what works for you and your tastebuds. thank you for such a wonderful, filling, and truly healthful bread recipe! great article! that is the type of info that are supposed to be shared across the internet. disgrace on google for no longer positioning this publish upper! come on over and seek advice from my website . thanks =) i love your blog. your food is so gorgeous and healthy. i tried making this life changing loaf of bread but i don’t have a silicone bread pan so it didn’t turn out beautifully. any tips for using a metal pan? can you use a different type of oil instead of coconut? amazing as usual. thank you so much sarah! this bread is very intriguing, and i want to try it. i have been tending to soak and drain my nuts and grains before cooking and consumption, if possible. i would be interested to experiment with soaking overnight and draining the nuts, seeds and grain before combining with the other ingredients. if anyone else is so inclined, i’d be interested to learn of your experience. i made this the other week. fricken life changing is right! so delicious!!! can i use a regular loaf pan or does it have to be a silicone one? in the last paragraph of your fifth reason …”the life changing loaf uses whole grains, nuts, and seeds. it is high in protein. it is incredibly high in fiber. it is gluten free and vegan. everything gets soaked for optimal nutrition and digestion. i will go so far as to say that this bread is good for you.” what exactly do you mean by everything gets soaked? do you mean soak all the nuts and seeds individually beforehand and then mix everything together before allowing to sit or is the sitting part what you mean by soaking? thank you! just in case my nuts and seeds are soaking right now, i can’t wait to try this! 🙂 tried it today. let it sit for 2 hours, not overnight and used a glass bread pan. it fell apart and i had to dig it out of the pan. really bad experience. perhaps next time i’ll let it sit overnight and get the silicon baking pan. had to toss the mess i baked. could this be made in a silicon cupcake? made this three times now. silicone loaf pan certainly helps. i used ground flax seeds and needed no extra liquid. this last batch i added cinnamon, ginger and nutmeg and rough chopped the almonds. once the loaf was cooled i cut into slices and baked again like biscotti. easier to reheat/toast from the freezer. (this will mold if you don’t consume quickly so freeze it). this might be more fiber than most consume so don’t go overboard! it’s simple and delicious. i use goat cheese and fig jam on mine:)) found the recipe yesterday… mixed it last night and let it set overnight. baked it first thing this morning. absolutely love it! i had eliminated most bread from my diet… so excited to have this now! making a second loaf to ship to my daughter in college. i also included hemp and sesame seeds (1/4 cup each) and used pumpkin instead sunflower seeds. i love my breadmaker and realized i could put everything in there… use a custom setting to mix it all together (no preheat/no baking… just knead) for about five minutes then used a rubber scraper to scrape the sides and gently flatten the top. then let it set in the breadmaker overnight (again… no heat). i used the bread pan from the breadmaker to cook the first 20 minutes in the oven… flipped it over on to the oven rack and it popped out beautifully. it finished nicely in the oven… having no will power i cut into it within minutes of taking it out of the hot oven… and loved it! warm and nutty and delicious. wonderful recipe! i plan to experiment to see if i can cook it completely in the breadmaker… but if not back to the oven… its so simple! can you cook it completely in the breadmaker ? do you know yet ? thanks ! i soooo love this;))) i feel i might be missing something or perhaps this is a dumb question but should the nuts/ seeds be raw or roasted? hey, i like to make healthy food and meals ahead of time. does this freeze well? sarah. i recently went through breast cancer treatments and am on a estrogen blocking medication for 5 years. they recommend that you not eat flax seeds while taking this medication. i am also not a very good or confident cook so am unsure of what i can use as a substitute for the flax seeds. i made the loaf w flax seeds before i was told about the flax seed restriction and loved the bread and want to continue to make it. i also want to thank you so much for you blog and recipes. you are very much a part of my recovery as your recipes have helped me prepare healthy foods that help my body continue to get stronger and stronger, to allow it to kick cancers butt! i have read unfavorable comments about oats; just wondering if i could replace 1/2 cup of the rolled oats with 1/2 cup of hemp seeds? any thoughts? i just made this today! it looks beautiful   just like the pictures. i used the hazelnuts and they give a wonderful sweet flavor to the bread. the only substitution i made was pumpkin instead of sunflower seeds because it’s all i had. so my bread is slightly more “blonde” colored than yours. all other ingreadients were as per the recipe. i think you are right sarah: this bread is going to change my life. i love it! just made this recipe finally after book marking it a while ago…amazing,as always with your recipes. thanks for sharing your life changing loaf! will have to make weekly from now on. i’ll give this a shot as soon as i’ve assembled the ingredients, meanwhile here’s another recipe for a danish rye bread that’s brick like and wonderful. it’s got distinctly satanic roots: http://appetiteforlifeblog.wordpress.com/2012/01/03/rye 1 rugbrod sourdough rye bread/ i’m a little surprised that few others have found the bread to be slightly bland. after tweaking it a bit, i’m really enjoying it, but, i add one apple, diced, about 2t. cinnamon and 1 t. vanilla. i think raisins would also be a great addition, or, just about any dried fruit. i was also out of maple syrup the last time i made it so tried coconut sugar and it worked fine. also, a regular loaf pan works fine. i decided to change up the original recipe. i cut the sunflower seeds in half and added a half cup of pumpkin seeds. i also used pistachios instead of almonds then added a half cup of raisins to give it a little more sweetness. this bread is excellent. what is the calorie, fat, etc. breakdown? just as i expected: it crumbled into a million yummy pieces. it doesn’t hold up together as you cut it or even if you try to flip it over to continue baking. i will try with adding an egg white (still trying to make it healthy) so it holds together at least somewhat. i made this and i loved it! thanks so much for the recipe! ps: i used parchment paper in my metal loaf pan and it came right out. it’s got another 15 minutes in the oven, then done for me! my roommate made a loaf a few weeks ago mixed it in the metal loaf pan she was going to bake it in. i think that is the tricky part. her loaf would not come out easily and precious nuts fell out (i’m looking at you, $$$ hazelnuts!) so i was able to learn from her and i chose to line the bottom of my metal loaf pan with a little oil and then a rectangle of parchment paper. that totally did the trick! when i took my loaf out at the 20 minute mark, i gently traced the edges with a long, slender knife just to be safe and then placed a cutting board over the top, sighed a nervous little prayer and flipped the whole thing over. the bread wanted to come out, slipped onto the cutting board perfectly! i’m unfortunately much too excited to wait to post this comment until after i’ve tried the bread… but believe me, i know the taste from my roommate’s loaf and obviously i decided additional loaves must take permanent residence in our little duplex. so, thank you, sarah (both of the roommate and b. variety), and i will take this special recipe with me to warm up future sunday mornings. i’m in love! i haven’t gone a day without this bread since it was e mailed to me last month. i have tried both ghee and coconut oil. i don’t have hazel nuts, i use sliced almonds. i ran out of flax seeds today, substituted psyllium for half the flax it turned out great as always. this is the only bread i crave!!! daily!!! i made this loaf yesterday and i can really see how it is life changing. i make my own almond milk so end up with left over almond fibre/meal which i’m always looking for new ways to use. so … for my life i exchanged the oats for the almond meal and it worked a treat. it’s the best recipe ever and really is ‘bread ish’ despite having no flour, no yeast, no sour dough cultures, no mess. a total winner !!! thank you hi marion, did you use the same measurement for almond flour? i dont have a silicone loaf pan…and i own soo many i can’t see buying another if i don’t have to….what happens in metal…what are other suggestions mine fell apart in a metal pan. bought a silicone pan and it came out perfect. but i wonder if you could just hand shape it into a loaf. perhaps roll it up in plastic wrap overnight and then unwrap to bake. i made this bread last weekend. it is the best! i absolutely loved it and shared the recipe with my co workers. i did not have any hazelnuts or almonds so i used pecans. i am making another loaf this weekend. and the recipe couldn’t be any easier. one tip: do not press the loaf down when smoothing the top, it will make it harder to remove from the pan. 1/4 of mine broke off when trying to remove it from the pan, but i was able to form it back together and all was well. this bread is incredibly delicious  like a crunchy mouthful of grains and nuts and the toast is also excellent. however, healthy as it is, i calculated that there over 2700 calories in a loaf. i sliced mine into 25 relatively thin pieces and froze them in packets of 2, which is about 200 calories. i mention this because the bread is so good that it would be a snap to eat 4 or 5 of the slices and (while infinitely better than one measly brownie or donut) that’s still a lot. be warned  this bread is hard to resist! i made the bread using ground psyllium. the psyllium flavor overwhelmed the flavor of the other ingredients. do you have any experience with the whole psyllium having a more subtle flavor ? qunioa flakes worked perfectly for me with no extra liquid required. i used cold green tea instead of water and was beautiful! thank you! loved your post! i will definitely be attempting to make your bread. furthermore, i will return to read your blog as i’m so interested in denmark and the lifestyle that is much healthier than in the states. smiles, karen great job! this is fabulous!!! i so miss hearty bread on a gluten free diet. i was raised on home made sour dough and rye breads. the gluten free flour breads just don’t do it for me. this has that almost yeast/sourdough smell and taste that makes me sigh with happiness. my body also responds really well with this bread, it gives me a steady energy level. i modified it by grinding all the dry ingredients to a grainy texture so not to have the whole almonds and sunflower and it gave me a nice textured dense loaf, albeit small in scale. if i were to do that again i would double the recipe and slice the bread thinner. this last time i just pulsed the sunflowers and almonds, and not the oats, in a food processor and mixed it in. that gave me the texture i was looking for. i can’t thank you enough for this recipe. adding a savory healthy bread back into my life makes me a very happy and healthy person! cheers! i added sesame seeds and hemp nuts, also substituted maple syrup with agave (which i will leave out next time)   i am absolutely hooked and can’t wait to experiment further. i would love to bake every day haha i’m thinking of adding herbs, too   rosemary or thyme would surely be lovely with olive oil instead of coconut. i love the coconut smell but it tastes a little too much of coconut for my taste… also thinking of adding/ substituting poppy seeds, millet flakes, buckwheat groats… so excited!!!! *** you can substitute the oatmeal for ground flaxseed! i have made this twice now. first time i followed the directions exactly. i found the psyllium at cvs, by the way. it turned out perfect! the second time, i substituted ground flaxseed for the oatmeal to lower the glycemic index and again, it turned out perfect again! i added some dates, and some stevia, in addition to the syrup, because i wanted it a little sweeter. i am sooooo happy to have this recipe! you’re on my bookmarks bar so i am at a loss why it took me a year to discover this recipe. it’s a big thumbs up. as a celiac in china, access to gf bread is non existent (and who wants to eat all the additives they put in anyway?). …and yes, makes the best nutty toast ever. thanks sarah   from shanghai. i made this bread and it is very good. can i make the following substitution   sunflower seed oil for the coconut oil or ghee? i’m not fond of the taste of clarified butter and my husband rebels at coconut oil. we don’t even put that that in our homemade soap! i followed your recipe as is; left it overnight in the fridge and then baked it the next day according to your instructions. when i turned it out of the silicone pan it fell apart partially and when it was done and i tried to slice it, it crumbled. what did i do wrong? it says your supposed to keep it out on the counter at room temp. being cold all night before baking may have altered the chemical properties for set up. just a guess though. good luck next time! i made this this morning and now i’m waiting for it to cool completely. and it’s driving me crazy because it’s taking much longer than i expected (i sort of envisioned it cooling within 30 minutes and then me eating the bread all day …). this is an excellent recipe for patience because i’m dying to finally try it! didn’t have a silicone bread pan so i used my normal one, it stuck like crazy. just bake it a little longer at first   like 26 min. instead of 20. it will pop out easier with a spatula. well im currently baking my 3rd loaf of this bread. i have been eating one slice a day at work with my bowl of soup (gold rush soup and your borscht recipes). it fills me up and works with my allergies. actually a lot of your recipes have been a lifesaver for me in finding tasty stuff to eat that don’t make me bloaty, gassy and crampy. thanks!! i’ve tried this twice now   the first time strictly according to the recipe (i even went to whole foods and found chia seeds, psyllium etc), which turned out nice and crunchy on the outside, with sort of a grey wad for the inside (split the loaf apart and re baked); the second time, i thought maybe i’d used too much water, so i cut from 1 1/2 cups to 1 1/4 and got the same result. the outside of the ‘bread’ is still great, but even after lengthy baking it doesn’t sound hollow and the inside is gray, dense and sort of icky. what shall i try next? mine came out grey inside and a little slimey, too. so the next time, i’m thinking of omitting chia seeds. this fell apart when i tried to take it out of the pan for the second bake. any suggestions? do you know the nutritional information? serving size? i’m trying to figure out approximate weight watchers point value. thanks   this recipe looks amazing!! i am doing a 1200 calorie diet. how many calories are in a slice or in this loaf? very important if you are counting yes, this bread is going to change my life! easier to make than normal bread and so tasty. this is making the step to eating less gluten so much easier, because now i can just take a quick slice of bread for lunch if i don´t have time to make a soup or salad. and it´s also amazing instead of a french stick with humus or tapenade and a glass of wine. thanks sarah, and for all the other amazing recipes. xx joke has anyone tried making muffins with this recipe and if so is there an alteration to cooking time or heat (celsius please) i love all kinds of bread, love, love so i baked this bread   yum, i love baked nuts, seeds, etc. it’s filling, takes care of cravings & o boy does it clean you out. this will be my forever clean colon recipe. thanks. i looked up psyllium husks to see why there is no substitution. i take it it is because in a gluten free recipe, the psyllium husks help to bind moisture and help make the bread less crumbly. i also read, however, that it is not recommended for children or for people who have had bowel surgery. i have a family member who has had intestinal surgery and also have children in the family. i am wondering if this recipe is safe for them to eat? also, i take it you have to drink a lot if you take psyllium so   do you recommend drinking a lot of water when eating the bread? i just made this using flax meal instead of psyllium, which i couldn’t find yet. the texture seems to be great so far (it is still warm, but cool enough to attempt a first slice). definitely reminds me of what i have eaten in germany. i baked 10 minutes longer than the 40 because i wasn’t getting a hollow sound yet; it certainly is not overdone. i made in an ungreased nonstick metal pan and flipped it out with no trouble, the way i usually flip a cake layer: clapped a small cooling rack directly to the loaf pan and flipped the whole thing over, gave it a little shake and it popped out just fine. i put the bread, still on the cooling rack, back into the oven to bake for the remaining time. i like this as is! can also tell i’d love it with honey instead of maple, probably a bit less salt, and the dried fruit ideas so many others have mentioned sound divine. i’m not supposed to have chia and flax i guess, so what can i replace them with. hi! i’m in love with your site! i am a terrible cook so you’ve completely inspired me. i made your bread last night and i love love the flavours but it hasn’t kept its hold and is a crumbled mess!! i followed all your instructions except for the silicon flexible loaf pan. is that what holds it all together? i would love your or anyone’s help on how to do it right 🙂 thanks! ryanne i am a diabetic on an insulin pump so i need the nutritional values, especially the carb & fiber counts. thanks, can’t wait to try it. recipe sounded great. pictures looked “yummy” and oh so healthy. had all the ingredients on hand. prepared it. left it overnight. baked according to directions. cooled. tired. did not like it. ete it anyway not to waste the ingredients. not doing again. i will save my seeds for crackers, etc. i read the article twice, printed it out, bought the ingredients at whole foods yesterday, soaked everything last night and baked it this morning. it was a disaster. i’m so disappointed. i followed the recipe and even put an extra oven thermometer in to make sure my temp was accurate. and i’m not a novice at baking. it fell apart when i took it out after the first 20 minutes. just big mushy chunks. the flavor of the outside crusty edge tasted nice and it was a wonderful nutty smell but what a big waste of time and ingredients. 🙁 same here 🙁 just too good to be true. dear sarah, i have been reluctant to use silicone cook/bakeware due to it’s potential hazardous effects on health and the sheer lack of research either confirming this or putting my concerns to rest. what is your take on it? many thanks for you time and insights, jahnava made this bread today…actually baked it today…put it all together last night and let it sit over night for approximately 10 hours. i followed the recipe exactly using almonds and ground flax seed which i digest better than whole seeds (i buy whole seeds and use a coffee grinder to grind the amount i need). i baked the bread in the pan for the 20 minutes then took it out of the pan to put it directly on the oven rack. i checked it at 30 minutes but ended up leaving it in the oven for the full 40 minutes and it came out deliciously perfect! i drizzled a little honey over my first slice and it was so good. i can see where the toppings could be endless. and i love the easy clean up. this will definitely be my daily slice of bread! and the bread lives up to its name…it really is life changing…such an awesome, delicious way to get our healthy nuts, seeds and fat. thank you so much for sharing! thank you for this wonderful recipe! i loved the bread and it fits in perfectly with the healthy lifestyle changes i am making at the moment. ok, so i read that i could substitute flax for the psyllium, i guess that was wrong, as my loaf was so crumbly, i could not risk taking it out of the pan after 20 minutes, as the crumbs would have just fallen all over my oven. would that have made that much of a difference? it’s done now, and i’ve sliced it, (yummy) but still crumbly to eat. any suggestions are valued! oh and i did let it sit out for 12 hours. you changed my life today. thank you! i made this bread and i loved it! i used orange flavor psyllium husk and it turned out great! one slice is very fulfilling, thanks for sharing! i made this today. i should have sprayed the pan with cooking oil first but otherwise this bread is amazing. i love this blog!! this was a very expensive bread to make, i followed the directions and let it sit for 4 hours, baked it and tried to get it out of the pan, fell apart, put it back, patted it and let it bake another 20 min., took it out, fell apart, reshaped on parchment and baked for an additional 30 min, it is still too moist, i am going to break it apart and add a little more syrup and put back into the oven to make a granola. i would not recommend making this!! i made and loved the bread  shared the recipe and samples to my group exercise class  they loved it!!  question  how many calories does it have per loaf or slice? many in my class calorie count! thanks for the great recipe and the comments were educational ! please sign me up for email updates great recipe, it’s a keeper! this bread is life changing. super easy to make, great tasting, and nutritious. love it. sarah… i’ve been wanting to make this bread for months now, but had a difficult time finding the silicone pan in local stores… (yay! for amazon) i’ve just made this bread and want to thank you so much for a healthy, tasty alternative to wheat bread, and also for your sweet spirit and energy and enthusiasm. watching your videos made me think that you are like an old friend, approachable, easy going and loving and that has to be at least partly why you have so many blog followers and online friends! blessings and much creativity to you and your family this year! didn’t have the psyllium husk when i was forwarded this e mail from my mom. so o ran to the store to buy it yesterday, then assemble the ingredients. i made it tonight. delish! one end broke off when i flipped it. i sampled that before it was cooled. yummy! my first loaf just came out of oven. i couldn’t wait for it to cool before slicing off the end and smearing it with butter. yummy! i love anything with nuts and seeds. i did have a little trouble finding psyllium husk flour at my local grocery store   it was in the bulk product area. i mixed everything in a bowl and used a glass pan sprayed with cooking spray. i used 4 t of psyllium flour instead of 3 and used sliced almonds and melted butter instead of ghee. i ran a knif around the edge after 20 minutes and had no trouble getting out of the pan. thanks for a great recipe! i will make this again. i tried the recipe yesterday, and had it for breakfast this morning with lemon curd. it is very easy to make and it tasted really good. i baked it in a non stick metal loaf pan. i used both sunflower & pepita seeds, and honey instead of maple syrup. for the baking, i covered the pan with a metal foil and baked for 40   45 minutes, then removed the foil, and baked until the top turns brown   another about 20 minutes. it turned out really well. thanks very much for the recipe. made this tonight using the exact ingredients listed. the only thing i did differently was that i used a non stick metal loaf pan instead of flexible silicone. this bread tastes incredible!! i had no problem getting the loaf out of the metal pan after the first 20 minutes of cooking and i cooked it for the remaining 35 or so minutes on a piece of tinfoil because i did not want to put it directly on the rack of the oven. it came out perfect! thank you for this amazing recipe!! hi sarah! thanks for sharing your awesome recipe, it was delicious! i added peppitas instead of sunflower seeds and shredded coconut instead of the nuts   due to trying to avoid these things for a short time   still delicious! thank you!!! wonderful! i’m a raw vegan recipe developer, and i make a lot of breads and flatbreads out of nuts and seeds..but i also like some cooked foods. i love this and am going to try it for my daughter. i do prefer grinding the flax seeds. in order to get the nutrients from the flax, it must be grouned..otherwise, its just fiber..why waste the goods? i think i”ll add raisins to it as well. to make a raw version, you’d have to cut out the oats, as they are not raw..but you could sprout oats…or buckwheat and add them to the mix. it really looks lovely and i’m all for visual food porn! great job! found psyllium at pharmacy with orange flavor. will have to add orange zest. neutral was very large container and expensive. any substitute for gee or coconut oil. i don´t have either. butter? thanks, love your recipes. this year i discovered turmeric. will share later some experiments! do you know the calorie and carb. count on the bread. thank you made mine last night and popped it in the oven this morning. the house smells like maple syrup. the texture is nutty crunchy. i’m having mine with date paste. definitely grease the metal loaf pan which i failed to do but with my metal spatula and a little paste job, it came out beautiful. thanks for the recipe! tucson, arizona this bread looks sooo good. i just ran the ingredients through calorieking.com and came up with the following. please keep in mind that this isnt exact, but should be close enough for those that are interested. per loaf as per the above recipe: 3235 cals 94g protein 203g carbs 197g fat per slice, assuming 10 slices: 320 cals 9.5g protein 20g carbs 20g fat overall these are really good numbers for me with a 20%p/40%c/40%f ratio. can’t wait to try this! i love the sounds of your recipes but i never can find calorie counts per serving or serving sizes. i need this as i am closely counting calories. thanks! i am so, so glad that you are sharing this recipe with us. i’ve been looking for something that’s healthy, tasty, has lots of fiber and relatively easy to put together and here it is! 🙂 looking for nutritional value per slice; calories, grams of protein, etc. i didn’t see it anywhere in the article. it looks like my new breakfast bar. does anyone have any idea what the calorie content for a normal breakfast bar slice would be???? anywhere from 100 350 kcal would be doable, much more than that might be sabotage with my diet. thanks. would love to get my new roots in my e mail inbox. thanks this recipe looks amazing! is there a substitution for the flax seeds? i’m a nursing mom and their not save for the baby. thanks! hello sarah, thank you for a wonderful recipe! i wanted to share with you my experiments: added cinnamon and chopped dried apricots. really nice! left out sweetener second time and didn’t notice a difference, so leaving it out now. i also found lining a regular loaf pan with parchment paper with some overhang made it perfectly easy to remove bread from pan, and even easier clean up as loaf pan stays clean. i’m a long time reader but have never commented before. much love to you from oregon! since, i have all the ingredients i have made this bread and its sitting on my counter….i will let you know how it turns out! i made this bread and its mushy in the middle? is it supposed to be mushy? i used ground flax seeds instead of whole, and baked it for 20 minutes in a normal loaf pan then 40 minutes on a pizza stone (i didn’t want to put it directly on the oven rack). also i used macadamia nuts instead of hazel nuts or almonds. p.s. it was really hard to get the bread out of the loaf pan, i would recommend getting a silicone pan!! that is probably why, jordan. ground flax has a mushy texture when cooked. try using whole flax seeds instead and cook a little longer. good luck! i made this for the first time yesterday. i used the psyllium husk powder and a standard metal loaf pan, but mixed the ingredients in a bowl first (instead of in the pan as directed). i’m a rebel, i know. the pan proved to be perfectly fine and i had no trouble turning the loaf out. as far as the taste, i would call it more along the lines of a granola bar. it sort of falls apart into a pile of seeds & nuts as you chew. i much preferred it sliced thin and toasted, which really brought out the seed flavor. you can’t go wrong with toasted sunflower seeds in my book! i generally go bananas for hazelnuts but my fiancé and i both thought they tasted out of place here for some reason. i will substitute with almonds next time. overall, i’d say great for toast. very hearty. i have some in the toaster right now that will get topped with smashed avocado, cucumber slices, salt/pepper and alfalfa sprouts. i still say nothing can top your raw brownies (which i make every week), with the best lentil salad ever coming up a close second. 🙂 i just discovered this recently and i must say   thankyouthankyouthankyou!!! i’m not sure i call it “bread”   “loaf of awesomeness” is more apt in my opinion 🙂 fyi   the australian coeliac society classes oats as non gluten free and apparently up to 1 in 5 coeliac’s can be sensitive to avenin   the gluten like protein found in oats. also it’s hard to find contamination free oats in oz, as far as i know they are all imported from the us. so i used quinoa flakes, i only used 1 cup of quinoa flakes and added 1/2 cup pepitas. i didn’t change the amounts of water or oil, but i used australian cups and spoons, so it would have ended up being a bit more of everything (aust cup = 250ml & tbsp = 20ml) but it worked perfectly. i’m going to try again and add some dried fruit & do a pine nut & basil version (not together with the fruit though……) again   thank you! thank you sarah! found this via a friend on facebook. cant wait to make it!! can you use more salt? and can you use maple cream or agave nectar or honey to sweeten? yes, you can use more salt. honey would be a fine substitute sweetener! fabulous recipe!!!! hi: can you buy this bread in the states…new york. thanks. this loaf is truly amazing, i made it yesterday and have just about eaten the whole thing already. my only question: how did you get that nice golden brown crust on the outer edges? mine is basically all the same color throughout after 20 min in pan + 35 min out of pan baking. i was thinking of upping the temp to 400? hi matt  all ovens are different so perhaps yours is a little cooler than mine? try raising the temperature 🙂 good luck! the direction i took had way different results. made two loaves today on my first go around. they turned out beautifully. i used teflon (boo!) coated metal pans and the loaves slipped out effortlessly. i mixed almond and hazelnuts, used millet to replace the chia seeds that i’d just run out of and my goodness, i’m not sure a recipe could get easier. thank you so much for sharing! blessings. this bread is definitely life changing  so simple to make, and very delicious! i love toasting it with some peanut butter during teatime. thank you for all of the great recipes! sam i made this today, after soaking the almonds (no hazelnuts) and sunflower seeds overnight. i also used gf oats, as i made this for my wheat and egg allergic daughter. it turned out beautiful! the inside is quite moist and chewy, but firm. not sure if that is how it is supposed to be. i used a ceramic bread pan (never again! slippery s.o.b.) and had no issue with getting the loaf out after running a knife along the side. after removing the loaf from the pan, it was a touch moist still, so i placed it on the bottom of a spring pan for the first 10 minutes, then slid it onto the rack. unfortunately, my picky 3 year old who loves nuts and seeds wouldn’t even look at it. but more for me. 🙂 she’ll come around. i’m looking forward to making many more of these! can’t wait to make it. for the question about heating flax that seems to be rampant… http://whfoods.org/genpage.php?tname=dailytip&dbid=18 thank you for this, truly. i just made my first load this morning and it is remarkably simple, utterly delicious. hi! sorry if you answered this for someone already. i am sensitive to oat gluten, as well as wheat gluten. if i use quinoa, any idea how much extra water to use? do you think it might work just as well if i just soak the quinoa overnight instead? thanks! hi, i used 1 cup quinoa flakes and 1/2 cup pumpkin seeds and didn’t change anything else   worked perfectly for me 🙂 i’ve made this bread twice now. both times it turned out great and looked just like your pictures. i put it in the toaster and slather on some organic peach or raspberry jam and it satisfies even my most serious dessert cravings! i also like the fact that i can have it for breakfast or as a midnight snack and anytime is the perfect time to eat this treat. i will definitely have to try this! thanks for the suggestion on the quinoa flakes instead of oats i’ll give it a go! my husband an oats lover recently found out he’s allergic to them so our list of no nos has grown to gluten, dairy, oats, rye, celery and fish! that’s between my hubby and my daughter it makes life interesting to say the least! do you have any idea how many net carbs are in a piece? hi, i tried the receipt accuratly, but my bread mostly falls apart. what did i do wrong? way cool! some extremely valid points! i appreciate you writing this post plus the rest of the site is really good. i just tried for the first time! i love it. it’s so yum and filling! 🙂 your recipes are awesome. sarah, thanks for the great recipe! when i started out making this i didn’t have a silicon loaf pan, and i found it was best to remove the soaked loaf with a spatula prior to any baking, then baking it on a cookie sheet and flipping it over midway through. much easier than wrestling with a hot and slippery glass or metal pan. where did you find your honey crockery in the first picture? hi all. just baked and tried my first one of these today   i like it! it didn’t come out as browned / crusty as the photo ones (you could still see some of the pale psyllium mix on the outside, even after going over time by 10 minutes), but i guess there really isn’t much that can spoil in it from appearing to be a little underdone. i didn’t want to go over any more than that as the exposed hazelnuts were already well roasted. it is very filling which i suspect it is supposed to be. which leads me to ask, could it be an everyday food? (breakfast toast, soup bread, etc) is there any reason why it couldn’t? (too much daily exposure to any of the ingredients for example). this will help me determine if i need to freeze any of the slices. i think i ended up with 7 (now 6) thick slices, so if 5 days is the breadbox shelf life i may have to see if anyone else in the house might want one or two pieces (my creations from these sites mostly don’t go down well with the rest of the family   go figure?!) oh, also, anyone know how long it would last frozen? i’d be willing to do two or even three loaves at a time if it keeps for more than a 4 or more weeks. double oh! anyone know if cooking time / temp would need to be altered if i could fit three silicon loaf tins worth of dough in the oven at once? thanks for reading, ken. i tried yeast breadand no luck,,,,anxious to try this so yummy  had to force myself to stop at my 5th slice   when i was waiting for it to cool down i took a slither off one crust, oh my goodness how good is this? bang went the other crust, then two more small slices, then walked away but oh dear it was soo good i came back for one more!!, first two with tahini, the last 3 with butter, the only down side was that i wasnt meant to be having supper tonight…. but hey i told myself it will give me energy for that run first thing in the morning! thank you sarah! i have this in the oven now. i can’t wait to try it. the photography is beautiful! i don’t have time to search through all the comments to see if anyone asked or if it was answered, but i would love to know what is on the bread when it was photographed. i’m guessing spinach with sweet potato and what else? is the recipe in the index? thanks! your blog is so inspiring! i came across it on instagram, and saw bread someone else made from this recipe! this post was the kick in the butt i needed to make my own bread, which is now in the oven, i can’t wait to try it   keep doing what you’re doing 🙂 thank you so much for this recipe! i made it last night and threw in some dried cherries as well. i am having to restrain myself from eating the entire loaf at one sitting. to the people harping on about the ghee not being vegan (etc etc), vegan ghee is readily available at most indian and fijian grocery stores and also on line. there are many brands but the one i use is called aseel vegetable ghee. i don’t want to buy a big jar of coconut oil. can i substitute canola oil? my, oh my ! can you bake a loaf of life affirming bread. thank you for all of the work you do, and for this wonderful recipe ! it is manna from the land of milk and honey ! wow, so many comments. not surprising, my first try came out excellent. i substituted 2 tbs ground flax, 2tbs chia meal for the 4 tbs psyllium and it held together beautifully. since ground flax is an ingredient in many baked goods i didn’t think there was a problem with heating it. huhm. big question like others have asked: calories? any estimate on that? and carbs? i guess we could all struggle and figure it out, but if you have an estimate, please put us out of our misery. and thanks for posting and plain just being there! very nice site. i just bought a bread at a craft market with these exact ingredients (it didn’t list salt and used honey instead of maple syrup; otherwise identical) and i loved it! i knew i had to make it so i plugged in the ingredients and your blog came up. thank you so much for the recipe and the nutritional information. i have everything but the psyllium seed husks and then i’ll be good to go! love, love, love this wonderful loaf of bread  perfect for breakfast with avocado & smoked salmon!!!! hey ! i made the bread and absolutly in love !! do you now maybe the calories in a slice ? tried the bread and it was difficult to wait untill it was cool … i was wondering if you have any recipe based on nuts and seeds, similar to this but sweeter, as a healthy candy bar for my 7 year old boy ? that would be so great, so looking forward for your advise … this bread is brilliant. my wife hates me cooking (she thinks it is possible to cook without making a mess, but i think a mess in inevitable from time to time and you just have to clean up afterwards). so, my daughter and i cook when my wife is away. we made the bread last weekend, and, by the time my wife got back, we’d cleaned up all our weekend mess (mostly caused by cooking other things). my wife loved the bread so much that she now wants me to bake another loaf   and i don’t even have to wait until she goes away again! that’s a result. just one question though. i am using coarse salt, so, when you say:  1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt) does that mean ½ tsp. of coarse salt, or 1½ tsp. of coarse salt? many thanks. michael cole london the picture makes my mouth water! i would love to try this bread…..but   can anyone tell me if there is a substitute that would work in place of flax? i love flax, but i can’t eat it, it gives me the most terrible stomach pain! thanks! fussy, sarah, amy, ruth like you i had concerns with flaxseed being heated as heat damages the omega 3s . damaged essential fats can actually harm or cells especially the liver. so i did some research, turns out using whole flax seeds is ok but using milled flaxseed is not a good idea. check out: wwhfoods.org/genpage.php?tname=dailytip&bid=18 i have to admit, i am completely enamored with this bread. i make it at least once a week. thank you for the wonderful recipe! and you are right…i have worked in pumpkin seeds for sunflower, almonds for hazelnuts, etc. but i like it the best exactly the way you have the recipe! ok, anyone have an idea about how many carbs in a slice of this bread. i like to stick to low carb and wondering if anyone tried making this with something other than the oats? i’ve been wanting to make this for months and the ingredients arrived the other day so its now in the oven.i’ve replaced half the sunflower seeds with pumpkin seeds and simply can’t wait for it to be done. i’ve made it in a metal pan with baking parchment and have turned it out and am waiting for the second bake to finish. going to try it with armenian red lentil and apricot soup tomorrow if it lasts that long i so want to make this but i have no silicone pan:( can i bake it in a regular loaf pan? thank you for this amazing and versatile recipe! i adapted slightly, using quinoa flakes instead of oats, reduced the sunflower seeds to 3/4 cup, added 1/4 pepitas, and 1 tbs of sesame seeds. i used flaxmeal instead of flax seeds and found i only needed to add an extra tablespoon or so of water. i also used macadamia oil in place of coconut oil/ghee, and it worked fine in a loaf tin lined with baking paper. looking forward to experimenting to make a fruit loaf! made this bread a couple of days ago and have to tell you it’s amazzzzing!!!! have passed on details of your website to my mum so she can sus out your great recipes too! thank you! i made this yesterday and substituted the psyllium husks for coconut flour. given that coconut flour soaks up moisture and i also ground the flaxseeds, i upped the water from 350ml to 440ml and it turned out beautifully. i’d chop the almonds roughly next time though. ah mazing. eaten within 12 hours and now a second loaf is about to go in the oven! because it already has almonds, flaxseed and oats, if you added some brewers yeast this would make a *spectacular* breast feeding supplement. 🙂 hi i made this bread last night and i am not sure what i did wrong. it tasted like soap. no, ghee is not unhealthy. ins’t ghee unhealthy? it’s pretty much just granola. hello! i thought a few people would like the nutritional info. it all depends on how you slice the loaf, of course. obviously, this is a very calorie dense bread, which is great if you are an active person. if not, a thin slice or two on the side of a bowl of soup would be more reasonable portion. the whole loaf has 3256 cal, 234 g fat, 98 g protein, 99 g fiber. if you get 10 servings out of it, each would have 326 cal, 25 g fat, 10 g protein, 10 g fiber. if you get 12 servings, 271 cal, 20 g fat, 8 protein, 8 fiber. i was recommended this web site via my cousin. i am no longer certain whether or not this post is written through him as nobody else recognize such particular approximately my problem. you are incredible! thank you! made last night   delish. i subbed out 2 of the tablespoons of oil with applesauce to cut down on the fat. worked like a charm. hi, i just wanted to say that i made this bread right now, and wow! i imagined it to be tasty, but this is really delicious! my man found it to compact and grainy, but i don’t mind at all. this will be a staple of mine from now on! thank you for the recipe! sonja hi, i a really interested in healthy eating and lifestyle. all your recipes and pictures are great and i really love your blog. i made this bread and it is sooooo delicious. what do you think about adding eggs in the bread (for more protein)? just made this   delicious and nutty! yumm! made this today for the first time and boy was it beautiful! the hardest part was trying to keep my hands off of the loaf while it cooled! next time i think i will consider chopping the almonds…the slices that contained too many almonds seemed to crumble a bit but the slices without almonds stayed together. cacciaguida’s prophecy of dante’s banishment. thou shalt have proof how savoureth of salt the bread of others, and how hard a road the going down and up another’s stairs….. but experiencing something new means adopting new ideas, better if homemade ! (whoops. typo above. i meant to say that “i notice that note of your nuts or seeds in the recipe are soaked.) i notice that none of your nuts or seeds in the recipe are not soaked. without soaking (and in some cases, fermenting) them, they will still contain all the phytic acid, which interferes with mineral absorption, particularly calcium, magnesium and zinc and can lead to bone loss. after reading an article on phytic acid, recently (link below), i’d be a bit nervous about eating this bread if it is made with untreated nuts and seeds. http://www.westonaprice.org/food features/living with phytic acid this looks ahmazing! such a great idea for an alternative bread. especially now with the cold weather; perfect to pair with soup! just tried your recipe. i was my first time cooking bread and i loved it. i’m eating it at breakfast with coffee, butter, marmelade and croissant, or at lunch with smoked salmon and salad ! all the grains are so good but it falls down a little bit when i cut a slice of bread. thank you for sharing ♡ i just wanted to let you know i made this yesterday and loved it. i have put this on my own blog with a link to you, thanks so much for this recipe   i shall be making it often!! do you have a replacement for the oats in this recipe. i like to keep carbs low and oats are high in carbohydrates. i have recently heard that nuts and seeds are really unhealthy if exposed to heat. the fats become unhealthy fats and the is an amino acid which produces carcinogenic substances when heated? is this true? i have made this bread many times   alwats a success. i have learned that you can substitute the specified seeds and nuts with virtually any others and i always use 1 cup of ground almonds and 1/2 cup of coconut flower in place of the oats. the last time i made it i whizzed up all the seeds and nuts in a vitamix and used more liquid (water some buttermilk left over from a butter making session)   the result was a smoother bread which appealed to my husband as he didn’t get any seeds stuck between his teeth!! is there a substitute for the flax? i’m allergic to flax seeds. thanks, shona this bread is to die for. my sister was with me for a few days and we made the recipe three times already. i chopped up the sunflower seeds somewhat along with the nuts and used coldpressed flaxseed meal which i bought by mistake some time ago. it is great either toasted or untoasted; the second time we made it, it ended up in the oven a little longer and the crust got a bit crusty, and it was even better!!! i am so happy to have this recipe. we love it. thank you for posting it. i am so incredibly happy to find this recipe… any suggestion on a substitute for the oats, though?… i am completely off grains and i’ve been using psyllium husk for a lot of things but cannot have oats! thanks! can you use something instead of the psylium husk? i noticed a similar recipe for ‘paleo bread’ on green kitchen stories. there are a few differences between the breads  but basically the same concept. they offer alternative instructions for baking in a muffin pan. i was wondering if you think your recipe would also work well this way, or if you have any suggestions . i like that your recipe isn’t quite as calorie dense, but the little biscuit shapes you get from a muffin tin would be lovely for a picnic or camping. thank you for posting delicious recipes that never fail to inspire! is there any way to replace the psylium? i’ve made this multiple times. works perfectly as written. the only substitutions i’ve made are the various nuts and seeds. excellent. i love to slice, spray lightly with coconut oil, and toast in a cast iron skillet. gonna try this bread! i don’t know whether it’s just me or if perhaps everyone else encountering issues with your website. it seems like some of the text in your content are running off the screen. can someone else please comment and let me know if this is happening to them too? this might be a issue with my web browser because i’ve had this happen previously. kudos i made this bread pretty much just like written. but i soaked it for 24 hours. i left to cool for another 24 hours. my nuts and seeds were all soft in the end! there wasn’t anything crunchy about this bread, i must have soaked for too long because the picture looks totally crunchy. i will make it again for sure, but i will only soak for an hour or so. i made the bread. it was delicious, but very, very crumbly. with every slice, i lost 30 40% of the slice mass to crumblage. should i slightly increase the wet ingredients? any other suggestions? or just try again with no changes? i’d really like to be able to slice it so i could toast it. thanks! fuuuuuuck you fuuuuuuck u looks great! i just made this today and it is sooooo good! it’s my new favorite recipe…thank you so much for sharing! i made this loaf and used my dehydrator to try and keep to raw. i followed directions except i had pre soaked my almonds and sunflower seeds overnight (also had some pepitas in there soaked), so i only added one cup of water. i then left it on the bench for a few hours but put it in the fridge overnight as it is a little hot where i am and i didn’t want it to turn weird. the fridge actually firmed it up quite a bit and i was able to slice it with a super sharp serrated knife i have. i then put it in the dehydrator on around 41 degrees for about 2.5 hours. it came out like semi dry bread consistency, tasted nice. i’ve also put some in the toaster which was even better and probably how i will eat it, with a bit of coconut oil (no butter for me) and jam. 🙂 thank you for this recipe! love the bread, will be a staple in my freezer from now on. ps   i use buckwheat flakes because i can’t find gluten free oats, and it works great. sometimes i add applesauce, cinnamon and an extra tablespoon of psyllium… or banana, pecans, etc etc   so adaptable. i am so grateful for this recipe   thank you! new, even easier way to make this bread! put dry ingredients in one of those large freezer bags and shake to mix. add the liquids and squish thoroughly, hands clean outside the bag, until well mixed. then shape it into a loaf   right in the bag. let sit, and do its thing, 2 hrs +… take the loaf out of the bag, wet your hands and smooth it out a bit, and bake directly on the oven rack at 350 for an hour and ten minutes. no timing issues, removing from the pan, etc… a super easy recipe made super dooper easy! i make two loaves, slice one and freeze it. i discovered this shortcut when i stayed at a friend’s house and left my silicone loaf pan behind (having made them the bread   we are all addicted!). made this twice, the first time i didn’t have a bread form, so i just let it sit overnight in a bowl, and then tried to shape it into a bread on a piece of baking paper. it worked, but was quite crumbly. we still loved it. this time i bought a bread form (not silicone, but that was fine) and followed the instructions. worked perfectly   much better shape etc (see picture: https://plus.google.com/107702703184747130690/posts/e8xkdtbx9qu). this thing is perfect, so compact and healthy, keeps you full for ever, just had two slices with hardboiled egg for lunch. i’m wonder if i could add hemp hearts somehow, perhaps replacing some of the oats? i have been making this bread and it’s delicious with my homemade jam. here’s a link to another recipe on the internet from an associated press article that seems very like yours. a copy cat? http://news.yahoo.com/deliciously dense seed bread unlike other 235340391.html sarah, i have made your bread several times and i adore it’s flavor and texture! it truly is life changing! thanks for creating this fabulous bread recipe! comment number million and one i tried it, it’s wonderful! hubby takes every day a couple of slices with him to work, as a snack. he shared it with others too. a colleague sends him a link (“if your wife likes this kind of bread, she should read this”). it was the link to this very recipe! 🙂 that’s how popular it is!:) thank you, thank you, thank you! how many servings does bread make? how many grams of fiber per slice? can’t wait to try it. hi sarah  thank you so much for this fabulous recipe! i make it all the time. sliced extra thin and toasted, with yogurt and tart jam on top… perfection! it’s also great on a cheese plate. thank you, thank you! omg   i have made this twice now, and it blows. my. mind! thank you for posting this. i have a quick question though, i live in melbourne, aus   and both times i’ve made it, it tends to sag a little in the middle. i dunno if its because of the weather or what. do you have any recommendations? just a tip for any scandinavians: for readers in norway or sweden it seems the brand “fiberhusk” is the same as psyllium husk powder. i accidently left my loaf in the oven for nearly an hour longer than the recipe stated, but it was still fine. maybe slightly crunchier? what a great recipe! so flexible and forgiving 🙂 thanks sarah. my tip… drink plenty of water otherwise the psyllium might be a bit slow moving *rubs tummy* i would like to thank you for sharing your thoughts and time into the stuff you post!! that’s best article for all thanks . if the recipe is doubled and baked together, does the baking time remain the same? this is the best bread i have ever tried! thank you for sharing! i have made this three times now and each time it has worked perfectly! it is a brilliant recipe! the last couple of times i used 1 cup of ground almonds and 1/2 cup of coconut flour is place of the oats to make it more low carb and is still works brilliantly although you need to add a little more water. i just add whichever nuts and seeds i have around now in the knowledge that most combinations seem to work! so nice to have found some bread which is not only low carb but very tasty too. thank you yummmmmmmmmmm i just made a loaf of this bread, and it is incredible. i forgot to buy flax seeds, so instead used sesame seed. if you like sesame, i highly recommend trying that variation sometime. i’m loving it toasted with mulberry jam, or just butter, or honey. thank you! i am not a good cook but i made this bread and it was fantastic. beautiful toasted with feta cheese (for those who can have dairy) hi sarah, i’m loving all of your recipes and the information on the nutrients. this was the first recipe of yours that i tried, and came out great! thanks. i’ve made this bread before and it is so delicious. i’m wanting to make it again and i was wondering, i have some millet seeds and buckwheat groats, do you think adding these would work? would i have to toast of soak them separately first? anybody have any advice ? hello! big thanks for this recipe! just tested, and it as tasty as it looks like. real great discover. i’ve just replaced flax seeds by poppy seeds, because of intolerance for the first one. take care! i just made this loaf today. delicious! and healthy! and no wheat! thank you so much. i made this bread and it is truly amazing!! truly life changing. seriously easy to make. no effort at all. as you mentioned, the only hard part is waiting for the loaf to cool so that it can be eaten. thank you to all the people in the world who share their recipes!! i got this recipe and website from my naturopath. i made the bread it is great. i do not have a silicone pan so i mixed everything in a bowl then transferred it to a parchment paper lined glass loaf pan, left it out for 5 hours then baked it per the recipe. it turned out great. i think this bread is fabulous and i’ve told many women about it. like many others, i made changes in each version though! i have added cranberries and macadamia nuts, to make it like a healthy muesli bar. i would also like to find a way to make the bread much taller, more like a traditional loaf. i am happy to add whichever seeds, nuts, meal or grain it takes, to do that. any suggestions? this bread is delicious! i am from germany, currently living in new zealand and it is the hardest thing to find good bread anything close to german bread. and now i find this life changing loaf of bread and it is even bettern than usual german bread! a true life saver. 🙂 hello, this is to inform the general public that mr. mark moel, a private loan lender already open financial opportunity for all needs any financial help. we give loan at 2% interest rate to individuals, companies and companies under a clear and understandable terms and condition. contact us today by email at: markmoelloanhouse@live.com borrower’s data 1) full name: ……….. 2) country: …………. 3) address: ………….. 4) state: …………….. 5) sex: ………………. 6) civil status:………… 7) occupation: …………… 8) phone number:…………… 9) currently position in place of work: …… 10) monthly income:……….. 11) loan amount needed: …….. 12) loan duration:…………… 13) purpose of loan:………….. 14) religion: …………………… 15) have you applied before …….. 16) business name(if any):…….. 17) date of birth:……………. 18) marital status:……………. 19) next of kin:……………….. 20) monthly income:……………… 21) phone:………………………. 22) fax:………………………… 23) postal code:………………….. 24) mobile/cellular:……………… 25) internet at home…………… thank you, mrs.mark moel definitely high on my list to try when i get home from my travels. looks amazing! after a costly purchase i was finally prepared to make this. so far i’ve made the dough, and even in it’s uncooked form it’s delicious. i could seriously eat it like that. that being said, i am looking forward to the finished product, and am so far very happy with my investment. thanks so much for this recipe. i love it!!! i’ve made it four times with smaller loaf pans (6 x 4 inches). i double the recipe which is perfect for (4) loaves. when i made it for the first time, i didn’t have sunflower seeds in the house so i subbed pumpkin seeds. and because we enjoyed it so much, i’ve continued. the name you gave the loaf seemed like hyperbole. but it changed my life for the better. thanks again. i’m not sure if you are aware but a columnist for the decor8 blog, julia cawley, has reposted your recipe there. there is a mention that she got the recipe from you but then she has created a vimeo video showing the preparation of it. in addition, she has marked the image with a “pin” sticker to encouraging others to pin the image to pinterest, which will bring traffic to her site and not yours as the originator of the recipe. she claims that she has altered the recipe but she made no significant changes in ingredients, no new additions or subtractions just minimal changes to the amounts. the changes she made were to add 1/3 cup more almonds, 1/2 tsp more salt, and use 2 tbsp less maple syrup. i thought you should know. sarah, thank you so much for the wonderful recipe, i just made the bread and it is only gorgeous. thank you for being so generous with your recipes on your blog. joanne thanks so much for this fantastic recipe!!!! finally got to making it, and it turned out great. didn’t have a silicone loaf pan, but it still all came together nicely (left overnight) and popped out easily, and tastes wonderfully wholesome! love how quick and easy it is! bonjour de bruxelles ! a voir le nombre de commentaires sur votre pain, il est vraiment urgent pour moi de faire cette recette : il a l’air tellement appétissant ! merci pour votre partage ! marie christine this bread is amazing!! it does not compare to normal bread, its is delicious and so easy to make, i also added dates, a few apricots and pumpkin (pepita seeds). i have also made the recipe and times it by 1.5 to fit in a bigger loaf pan and it came out perfect! i now make one at least every week…. if it lasts that long, its normally eaten before i even have the chance to put it in the freezer. cannot recommend this more highly! fantastic it really is life changing bread! this bread brought tears to my eyes…what a joy, wonderful therapy for me:) any ideas on doubling recipe and buying a larger pan. times etc? i finally made this bread last night. i love how easy it is, one pan to mix and bake in. i know it defeats the yeast free purpose, but it is super delicious toasted with vegemite! i will make this every week from now on. this was amazing. the title is so appropriate too. it literally is life changing. we are following a strict anti inflammatory diet and this fills the bread void deliciously!! sooo incredible slathered with goat cheese and berries, or just toasted the slices in a pan with a little coconut oil. mmmmm, i want more. i lined a glass loaf pan with parchment paper since i didn’t have a silicone pan. worked great. my 14 yr old son said the bread tasted good, but was really weird. he ate 3 slices with peanut butter and honey. made it and let it set overnight. only thing i changed was that i added a couple tablespoons of gluten free sourdough starter to the mix. awesome. healthful. delicious. versatile  i’m already thinking of fun variations. thank you so much! just eating my first slice of this amazing ‘bread’, oh my, it’s been a long time since i’ve had anything this yummy! when i made this i did a few things differently, i used parchment paper as i did not have a silicone loaf pan, so i just lined my old bread pans with the paper and a bit of butter, and then i cooked my bread at a lower temp for much longer, more along the raw food temps… under 200 degrees and 4+ hours. super delicious!!! i made this over the weekend. so good! i have a super sensitive stomach and i was worried the psyllium husks would mess with it, but no! i have been eating with goat cheese and honey or avocado, mmmmm. i recommend it toasted with the miso pea filling from the daikon roll ups  heaven! ghee???????????????????????? that’s not life changing…. ewww that’s life taking. but thanks for the rest of the recipe. my heart is very delightful by reading all this this is awesome really nice information made a loaf yesterday and i love it! will make another one with cinnamon and raisins for sure! i also used a regular pan and it turned out fine. thank you so very, very much! i’ve just discovered your blog and i love it! hurrah the bread is now sticking together much better. since my previous comment (above) i have added more husk (1 2 tbsp), mixed all ingredients in a separate big bowl and left overnight (as opposed to 2 hrs). not sure which of the above is stopping the massive crumble! now i’m ready to experiment with adding fruit! any suggestions??? wow! i have wanted to make this bread since i first saw the recipe 2 months ago. finally tonight i made a loaf, it was spectacular!!! tasted exactly as i had imagined and looked beautiful! i changed nothing from the original recipe and in fact baked it after it had sat for only 2 hours, it just looked like it was ready, and it was! so delish! thanks!!! if some one needs expert view about blogging after that i suggest him/her to visit this blog, keep up the nice work. i’ve made the bread twice and much prefer ghee to coconut oil (perhaps the half dane in me feels that coconut doesn’t suit a danish style loaf). although delicious both times it has been impossible to slice without losing the majority of the loaf to the kitchen table or left burning in the toaster. any suggestions? hi, i have been reading about your bread on a few blogs this week so have just made a loaf myself and it is great. i will add a little more salt next time as i may have skimped on it today. i have just featured it on a post on my blog and just wanted to thank you for such a great recipe. back to my first comment re: slicing. the bread slices beautifully, when using a bread knife. also, i figure you can get about 20 slices per loaf. at someone’s previous calculation of 2,700 calories per loaf, that’s 135 calories per slice…. not ‘diet’ food; but very, very filling, and good for you!!! it’s 6:00 am, and i just had my first bite of ‘heaven’!!! made the loaf yesterday, and let it sit overnight while i was in ‘dreamland’ before slicing this morning… the only change i made was using ‘blackstrap’ molasses instead of maple syrup. i also combined and mixed the ingredients as instructed; but used a bowl. then, i formed the loaf and wrapped it in saran wrap before letting it sit, prior to baking. every half hour i rotated the ‘loaf’ so any liquids could disperse within the loaf. there really was no liquid to speak of, though. when baking time came, i lined a glass loaf pan with parchment (down one side, across the bottom and up the other side), and set the pre formed loaf in the dish. (the loaf was just a bit smaller than the glass pan, so it fit right in.) when the time came to take the loaf out from the pan, i just lifted it out using the edges of the parchment paper, then set the loaf directly on the rack for the remainder of the baking time. i did turn it (upside down) once half way through the baking time. it passed the “hollow tap” test when the baking time was done. i then turned off the oven, and l just let it cool with the loaf still inside. (less temptation that way!!!) one other note: i am at 7,000 ft elevation, and noticed no adverse effects when following this recipe. i.e. no changes for altitude should be necessary. this dense, heavy bread is fabulous! thanks for the recipe!!! in the photographs, the slices look so ‘perfect’. what is your suggestion/secret for slicing this bread and not having it crumble when doing so??? there is noticeably a lot to realize about this. i suppose you made various good points in features also. this bread is divine! the easiest, most delicious “non conventional” bread ever. i made coconut/buckwheat flour “bread” a few weeks ago and actually wanted to cry because it tasted so awful and was so far in texture from my distant recollection of conventional bread. only tears of joy with this recipe! this looks yummy. can’t wait to taste it. i grew up and lived in germany, before we moved to the us, uk and then france.there are about 500 different breads available in germany. now i live in france. i love to live in france. but … need i say more. there are several öko bakers in germany who will ship their bread to france (such as http://www.brotbote.de) it usually arrives within 2  3 days and tastes like manna from heaven. a dark bread will not lose its taste, instead, it gets better. last time i visited i met with a new bread, called essener brot. (http://en.wikipedia.org/wiki/sprouted_bread). an incredible, rich taste! thank you so much for your recipe! i am baking my own bread with ingredients from a local french health food store. and i will certainly add your recipe to the top of the list of my most favorite breads! thank you for a superb recipe! for english based fans, all the ingredients can be found in health food stores, but are not cheap. i am going to check out online sources. my vegan brother visits from france several times a year and won’t touch supermarket bread. he’s certainly in for a treat next time he visits and i can sit back and feel virtuous as we all share your great loaf and a dish of lentil hummus. fyi, psyllium husk can sometimes be found at indian food stores under the name sat isabgol, in a green box. it’s exactly the same as the stuff i get at the health food store. i just baked this today and it turned out great except it tastes like bird food. i used honey instead of maple syrup, but everything else was the same. i even put butter and honey on top to liven up the taste. i can eat nuts on their own without the waiting and baking so i’m curious what’s so life changing about this. i also now own a huge container of psyllium husks that i don’t think i’ll use again. will syrup make that much difference? i’m glad everyone else enjoys it. did you try toasting the slices? i’ve only made it once (ok, there are three more loaves in the “sitting” stage as i type) and used hazelnuts, but i loved it. also added some hemp and pumpkin seeds just because i had them. this recipe looks really good. i can’t wait it give it a try. i just made this loaf yesterday and it’s already nearly gone! i love the psyllium seed husks, such a nice sweet, earthy flavor. thank you so much for your wonderful posts. i’m inspired by your perspective on food and nutrition. i’m making my second loaf as we speak! cheers i just made this and had to blog about it! thank you so much for sharing this recipe 🙂 now i’m off to browse your site for other gems! here is my post in case anyone is interested http://kimkine.blogspot.com.au/2013/07/the life changing loaf of bread.html do you count calories? this bread has indeed changed my life! after going paleo a year ago i made a lot of almond bread   (gluten free supermarket breads are full of rubbish) till i discovered the problems of eating too many nuts, with their goitrogens, oxalic acids etc etc. i’m able to buy sprouted pumpkin and sunflower seeds so i use them   the quantity of hazelnuts is fine and they give such wonderful flavour. i often substitute quinoa flakes for the oats if i can’t find gluten free oats, and have absolutely no problems, just adding a couple of ounces more water. i’ve also made sweeter versions with dried fruits, cinnamon, mashed banana (plus more psyllium in that case) and they’re always heaven. this wonderful recipe is quite accommodating. the friend who introduced the recipe to me slices it thin and then bakes it for another 20 minutes   she makes really yummy versatile ‘crackers’ this way. the biggest problem i have is getting the loaf out of the silicone mould after 20 minutes. this is a major operation! i’ve tried it in a greaseproof paper lined tin but it really stuck to the organic y paper i used and when i pulled it off it took a layer of the bread with it! i end up cooking it for longer, which seems to help   but i have to be careful to push all around the silicone before trying to remove the loaf, otherwise chunks of bread separate from the main loaf all too easily. i’d be interested in anyone’s tips on that one. in general i do find that the cooking times are not long enough to prevent it being too gooey inside. maybe it’s just my oven, but i find an extra 20 minutes to make a better loaf of bread. thanks for this fantastic, much cherished recipe! my whole family love it. silicone moulds have never lived up to their promise in our house. i’m using regular metal loaf pans, sprayed with either olive oil or coconut oil spray  > no problem turning the loaf out at the halfway point. this is just coming out of the oven right now, first time making it, and holy s it is a masterpiece. the smells wafting round the house are what i imagine a bakery tucked in a mystical woodland would smell like. thanks for the recipe  can’t eat gluten and gf breads on the shelf are just never that appealing to me. plus i love getting seeds this way, and who doesn’t love making (incredibly easy) homemade bread!? xo i made this on monday and it turned out perfect   just as expected. i was loving every slice, but yesterday (wednesday) it turned sticky in the middle for some reason. i’ve been storing it on my counter in an airtight container and was just about to freeze some slices, but on finding the stickiness, threw it out. any ideas what happened? maybe needs a little longer in the oven? when i turned the loaf out, i put it on a cast iron griddle in the oven and cooked it a bit longer than suggested. undercooking is probably more of a risk than overcooking. i made this following melissa taylor’s grain free suggestion above (thank you!), using coconut flour and almond meal in place of the oats. i let the batter rest overnight. as many others, i had to bake the loaf much longer than indicated (more than an hour, but i lost track after a while), and it still turned out gummy in the center. edible, but too gummy to be life changing. 🙂 my hunch is that i added too much water: i added more than indicated in the recipe (about 2 cups) because coconut flour absorbs more than oats and i wasn’t sure what the target texture was. but i may have overdone it, which meant there was too much moisture trapped inside the crust for it to evaporate properly as it baked. i’ll add less for my next batch! look at here !cheap mont blanc ballpoint cheap montblanc pens for sale|more discount mont blanc pens online outlet to buy. this is amazing   i specifically bought all the ingredients and made it exactly as directed and it is the best thing i’ve ever tasted. i cannot believe how good this is! thanks so much!!! the more i eat this, the more i like it. just made my fourth loaf. the original recipe is so good i have not yet gotten around to trying any variations. btw, i have a glass loaf pan, so the first couple of times it was tricky to get the loaf out i had to bake it longer in the pan. now i’m using parchment paper, and it comes out easily. great website and recipes, i enjoy it a lot! and it did changed my life. thank you. what i wanted to ask is if you know if psyllium is safe to take when you are pregnant? i find all kinds of answers on the internet.. so i was hoping you would have a definitive answer? (i hope i didn’t overlooked the answer in the comments here) all the best! sarah, this is absolutely delicious!! it has changed my life!;). love you blog, will be trying many more of your recipes. thank you so much for sharing! good site you’ve got here.. it’s difficult to find high quality writing like yours nowadays. i seriously appreciate individuals like you! take care!! i finally found psyllium and made this last night. this really is life changing. my boyfriend had it at a friend’s house, but he says the one i made is more bready. we think it’s because i used ground flax seed and it’s more floury than the whole seeds. i didn’t even need extra water to mix it. i love this bread. good way of describing, and fastidious article to take facts on the topic of my presentation subject matter, which i am going to present in school. i’m not quite sure how i found you but i am so excited!!!!!! the recipe looks fantastic!!! 3 words i love easy, healthy and yummy ……………………….ok i have to add a 4th …………and bread!!!!!!! how about a little veggie juice pulp mixed in and instead of the maple syrup and water, some fresh apple juice? amazing! this looks amazing   could i possibly use flaxmeal instead of flaxseeds? although i followed the instructions and didn’t replace any of the ingredients, my bread was falling apart at one end as soon as i had to turn it   did anyone else of you have this problem? maybe 2 hours of resting is not enough? help! hi, made it but one problem it was wet inside and crunchy on the outside. i would really want to try again because it is simply great! yummo! just made this and its so good! thanks for sharing this recipe 🙂 i finally got round to trying this this week. i have to say it’s fantastic! i love it toasted with a little dark chocolate spread! also, for the few comments are calorie counts… i feel like these calories would be good calories (since they are coming from nuts and seeds) rather than the empty calories one would get from store bought crap bread, and would keep you fuller (preventing calorie intake later?) anyways, just an opinion. i just made this, and it is amazing! definitely life changing. i tried it toasted with peanut butter (yum) and margarine (yum, though not as healthy). thank you for the great recipe. it’s so easy i’m going to make it every week. i’m not to familiar with coconut oil. can this be substituted with olive oil? i’ve made the bread 4 times now and it’s incredible, i love it. however since reading the comments about the calories i did a count and it’s calorie dense. mental note to be careful eating too much of this bread. definitely will make a loaf on a weekly basis. this isn’t really bread. it’s more of a giant, soft granola bar. bread with oil may stay moist longer (as someone previously said) but for me it’s not a factor. my bread comes out perfect and it’s done in a matter of days anyway, so i am never concerned about it losing it’s umph. the first few times i made this bread, i did so just as it’s written but now have been making it without the oil and do not notice a difference at all. doo you know how many calories in a slice of the bread in your post? just wondering since i recently was put on a special diet by my doctor. thank you ! delicious!! i had it for breakfast this morning with avocado and rocket, i’ve already passed the recipe and your wonderful blog onto a couple of health minded friends. i made it, loved it and love you for it for posting it! 🙂 i grew up in denmark and the danish rugbrød was what we ate everyday. this almost tastes better!!! it’s become a regular stable in our home. thanks again for sharing your recipe! allen, i usually lightly toast nuts before baking   it makes a huge difference in flavor. also, if you prefer honey over maple syrup, you might try one of the stronger tasting ones such as buckwheat. thanks for sharing this!!! i can’t wait to try it. i’ve been hunting for bread recipe that uses psyllium husks instead of flour, but i didn’t think i’d find one that doesn’t contain any flour. this is totally boss. i’m so excited 😀 p.s. for anyone having difficulty finding psyllium husk, you can buy it from amazon.com. i pay ~$13 for a big bag. wonderful! love it. amazing!! loved it, thanks for sharing the recipe , for the life changing bread: i used honey vs maple syrup. basically the bread has no taste. any suggestions as to what and how much to add to improve the taste? thanks, allen great!!!! carlabelle  i calculated the calorie content per loaf and got 2,553, so pretty close to what you came up with. it doesn’t say how many slices each loaf yields, but assuming a dozen or so, you’d get around 200 calories per slice. so, yes, it is quite high compared to traditional bread, but you are getting a lot more nutrition,protein, and fiber per slice so it should be much more filling slice for slice compared to regular bread too. i’m going to give the recipe a try  it sounds too good to pass up, and knowing the calorie count, i’ll plan my meals accordingly. your bread looks delicious   it reminds of a nutty seedy bread i would travel into tokyo’s shibuya to go to the famous isetan department store to buy in the 90s. how would you suggest to make this loaf gf (gluten free)? i.e supplement the oats for a gf option? half of my son’s class at school are gf and i’ve been experimenting more in the kitchen with gf cooking. ohmygod, my friend erin served me a couple slices of your life changing bread the other day, and i nearly had an orgasm in my mouth. everything about it is amazing. (i grew up on dark, dense german breads   lovelovelove!). erin’d made hers with almonds, and biting into one of those every couple of bites? a surprise, every time. anyway, just wanted to say thank you. i have a pre baked loaf sitting for a few hours as we speak. it’s about 100 degrees where i live today, and i don’t care: i still woke up and knew that i’d just have to bake me a loaf of your bread. hi! this bread looks super duper amazing but i have one question   i worked out the calorie content of the recipe (using online sources) and got a whopping 2700 cal (not kj) per loaf. now this seems shockingly high to me, if a loaf yields about 10 15 slices. that would mean 200 300 cal per slice and if you eat 2 slices in one go it doubles that :(. sorry for being anal about this. can someone please tell me i worked it out wrong? would love to make this bread, but that calorie price seems a bit too high to pay for me…. just have to say that this bread is absolutley amazing! i´m totally addicted. have been reading your blog for a long time now, you are such a great inspiration! love your style. thanks! hi sarah! i have been checking in and appreciating your blog for quite a while now. thank you so much for all the informative dietary info and amazing recipes! a question about this bread: how far in advance would you say it can be made? is it best when baked and eaten the same day? i know it’s okay to make the “dough” (term used loosely) ahead of time, but just not sure how quickly the bread dries out (or if it can be stored) when made in advance. thanks for any thoughts/suggestions. i made this recipe today and used almonds instead of hazelnuts and honey instead of maple syrup. it came out amazing. thank you so so much for posting this! i am so glad that someone submitted this recipe to stumbleupon where i “stumbled upon” it. fantastic, absolutely! it’s not vegan if you use ghee instead of coconut oil. an update to share how well this bread turned out. i let the mixture rest on the kitchen counter, covered with a paper napkin, for 17 hours before being baked. i baked it in a metal bread pan (8.5″ x 4.5″ across the top) lined with parchment paper. i guess you could use wax paper if you don’t have parchment paper. the texture is perfect   not too damp, not too dry. it slices wonderfully, is not crumbly one bit. i recommend following the recipe exactly until you feel comfortable making substitutions. be sure to test for doneness by tapping the bottom of the loaf for a hollow sound. with practice, you will learn to recognize this sound. next time, i am subbing in some pumpkin seeds for the sunflower seeds, and adding dried cranberries. thanks a lot for posting this! i got a finnish translation for this bread from another blog, and just loved the recipe. i replaced the maple syrop with blackstrap molasse, which is more healthy and less sweet, and it works out really great!! i have done this bread two times now, and this really might change our life.. ! thank you for a wonderful recipe! i couldn’t get psyllium, so i substituted 4t chia seeds plus 2 t flax meal (i also used quinoa flakes instead of oats and added an extra 1/4c water) and it turned out beautifully. i will definitely be making this bread again! (next time, i’m going to try with cooked quinoa instead of the flakes) again, thank you for a truly beautiful bread solution in our gluten, oat, corn and egg free household! i made this bread and absolutely loved it! i tried with a metal bread pan first and didn’t have much success with the form and consistency, but when i used the silicone bread pan, it worked perfectly. i also swapped out half the sunflower seeds for pumpkin seeds. thanks for sharing this amazing (imo   in my opinion) recipe. i’m not one for commenting on every recipe i try, but this bread deserves a comment. so delicious!! to be quite honest, i was a little skeptical when i first read the recipe. (my mother was even more skeptical…”where’s the yeast?!?!”). but i decided to have a little faith. in this case, faith = good call. so simple, and healthy, and delicious. i even made it in a regular glass loaf pan, and it was perfect. the first slice was cut this morning, and now, at 10pm, there might be 2 slices left. it’s just that good. i just mixed everything together, following the recipe exactly. now it is sitting on the counter, looking very interesting. it is quite possible that wild, airborne yeasts, the same critters that add leavening to sourdough bread, will be attracted to the waiting loaf. has anyone detected a slightly sour flavor? john, as to your oven temp. being right, most ovens are not right on with the temp. and need annual adjustment. did you test for doneness by tapping the bottom of the loaf (remove from pan first) and listening for a hollow sound? this is a sure fire way to make sure bread is ready to come out of the oven. ella   bread with oil stays moist longer. this completely did not work for me 🙁 i used hemp seeds, pumpkin seeds, walnuts, almonds, and flax seeds. the inside was way too wet and like raw dough, but i baked it to the max time and my oven temperature was definitely right. any suggestions?? this bread for sure is very healthy. how many slices of bread should i eat per day? are there any restrictions? thanks a lot. hi sarah, i just wanted to say that this bread really has changed the lives of a few of my family members. my aunt has started reading your blog after i gave her this recipe, and by changing her diet, she has been able to lower her cholesterol significantly. thank you for all your nutritional advice and creative recipes. i strive to emulate your expertise in my blog and my practice as a personal trainer/health coach. thanks!  hilary eatingtrainingliving.com today will be the second time i made this bread. i’ve been trying to find something filling in the morning that doesn’t rot my stomach and this is it. it’s really a wonderful recipe. delicious, healthy and filling! thanks alot. craig i barely cook and i certainly never imagined myself baking bread. never. and then i saw this. and i just made it, and it’s absolutely delicious. and i just wanted to say bless you, sarah b. i made this bread yesterday, posted a photo on facebook and everyone wants the receipe. when making the bread for the first time,, make sure all ingredients are soaked as part of my load collapsed but seed were used on porridge. also i did not let is stand, maybe that is why part collapsed. the first time i made the bread, all i had was ground flax so i increased the water i guess too much because when it started to bake in the oven, it collapsed pretty much flat. i kept baking anyway and ended up slicing the finished product into “biscotti” slices, lol… still good toasted. i’m going to try again tomorrow sticking to the original recipe. wish me luck! 🙂 that looks disgusting this bread quickly became a staple in my home and we all love it. but is it possible that it’s got me putting on weight? i eat a couple of slices (about 1/2″ thick) a couple of times a day usually with coconut oil on top and often with a superthin smear of honey and then mostly consume juices yet i’ve just found i can’t get into a single pair of jeans in my closet! i’d love the nutrition facts! thanks shaz, but that’s exactly what i did… really upset, the few times it didn’t taste like metal it was wonderful. not sure what’s going wrong here;( maybe the loafs hang differently down under, lol. hey. great recipe: ) was interested in the gluten free oat statement so checked it out (from coeliac australia website): oats will never be gluten (i.e. avenin) free [even if they are described as gluten (i.e. gliadin) free]. as mentioned in the australian coeliac magazine on several occasions, dr robert anderson has found that approximately 1:5 people with coeliac disease react to pure uncontaminated oats i.e. they react to oat avenin. link here: http://www.coeliac.org.au/coeliac disease/faq.html looks very tasty! thanks much for this. 🙂 hello, i baked the bread for about 1.15 hr. it tastes great, but it’s a little wet inside. is it supposed to be this way or should be completely dry? thank you. hi there, i love this bread. thank you! do you have any idea of the nutritional breakdown per serving? i know, probably overkill, but just wanting to try to stick within my daily calorie count and this bread is definitely going in there! thanks! i couldn’t wait to make this last weekend! i used earth balance coconut spread (although next time i will use regular coconut oil   the version i had listed unslated butter, for some reason, which is why i subbed in the first place), which worked perfectly. i also added six tablespoons of unsweetened shredded coconut. the smell as it was baking was unbelievable!!! and it tasted amazing. next time i will probably do half flax seeds half flax meal just for nutrient absorption purposes. can’t wait to try some of your other recipes! hey sarah! i made this for mother’s day and it was a huge success 🙂 it also came out perfectly as per your instructions! mmmm <3 ~michelle this recipe is a family favorite! thank you! thanks for this recipe. i tried it but turned out a bit gooy inside not that crisp   is that how it’s meant to be ? mine also kept breaking a lot when i tried slicing it 🙁 🙁 could you possibly suggest some solutions or where i might have gone wrong ? im so excited about this bread that i’m ready to be your ambassador….. im on my second loaf now and i don’t feel deprived anymore about missing out on bread. my second loaf was left out to sit over night and baked for 30min then turned over for 30mins. turned out slightly better that extra 10 min at the start. i love pintrest for introducing you to me. your ideas are the best thing ever!! made the bread, it was great, but a little gummy inside. how can i fix that? ingrid i have since made this bread with no coconut oil and it comes out just fine   no problems at all. love this bread. i make it once a week. dini   try putting all the ingredients in a mixing bowl and using parched paper (brown baking sheets) instead of putting it directly into the metal tin. let it set overnight in the brown paper in the tin and stick it straight in the oven when you’re ready. that’s how i do it so i have less scrubbing to do afterwards. hi sarah, i made the bread this morning and it turned out amazing (even though i left out the chia seeds). thank you for this wonderful receipe! i paired it with your beet tartine with marinated caper berries   it was such a delicious lunch and i will definitely make more of it in the weeks to come. hi sarah, i’ve tried this bread recipe 7 times. twice it was awesome and to die for and to repeat every day,the other five times it had such an awful metallic after taste that it ended up as duck food… i’ve tried different tins, leaving it just for two hours, and then over night, with and without baking foil… i have no idea what’s caused it… any idea? have you had similar feedback from anyone else? thanks so much in advance for taking the time… best wishes from down under, dini this didn’t hold together very well last time   i’ll try cooking it longer this time ’round. my naturopath wants me off starches and gluten for skin problems i have so i changed the oats for almond meal in this bread and it worked perfectly! i think i even like it better than i did with oats! mi piace come innocuo oggetto di uso quotidiano può sembrare così cool! soprattutto come i colori e il layout. i do love this bread and have been making it about once a week. i have never used salt or any sweetener. this time, though, i want to see about not using oil. i wonder what the purpose is of the oil and whether omitting it will create any problems. this has become one of my favorite recipes! very versatile too. keep them coming!! love your site! i love this bread. it’s so incredibly delicious   especially straight out of the oven, or toasted. so good for me   so easy to make   ! my sister says it looks like birdseed, so now we call it “birdseed bread.” it’s quickly becoming a staple in my diet. i like it with a little all fruit strawberry jam, or raw honey and cinnamon. thank you so much for sharing this recipe. what an awesome post. i’ve cut right down on bread eating since the beginning of this year. not cut it out completely, because in moderation there’s no harm in wholemeal bread, and it’s great in restaurants, and a sandwich on the go. i do eat a lot of sunflower seeds, pumpkin seeds, and nuts. the ingredients in this bread post look mega healthy. hi sarah, thanks a lot for the recipe. i followed your instructions, however the dough is not holding together well. should i bake it more? are the nutrition facts about this bread available somewhere? i love it and eat it regularly but trying to track my calories so want to know what to estimate for a slice. (i slice the pieces about 1/2 inch thick, giving me around 13 servings per bread. thanks! absolutely love this recipe. it is so much fun to experiment with substitutions. have made several different variations, substituting fresh non sweetened juices for the all or part of the water (orange, apple, pineapple, lemon), using walnuts instead of hazelnuts, pumpkin seeds for sunflower seeds and adding citrus peel and/or chopped dried fruit(cranberries,currents, apricots) etc. a dash of cinnamon or ginger can also add sparkle to the taste. have used it as a breakfast substitute 5 or 6 days a week for the past 6 weeks and feel great. thank you for sharing this truly “life changing ” bread wow! this could be one particular of the most beneficial blogs we have ever arrive across on this subject. actually magnificent. i am also an expert in this topic therefore i can understand your effort. sorry but rolled oats are not ‘gluten free’. the alternative of rolled spelt isn’t gluten free either. this bread isn’t gluten free and for coeliacs eating this would be problematic you are right jacquie. but if oats are soaked overnight   like all scot’s used to   it removes the phytic acid, i believe   which is the main poison in wheat. i baked this without any coconut oil (or any other replacement fat) or maple syrup (or any other replacement sugar) and it still turned out great 🙂 i made the original recipe first so that i would know if my modifications screwed something up. one thing for me was that if i let either version sit for longer than 2 3 hours, the bottom starts to turn black (even before cooking). the first time i left it sitting for 8 hours (my workday) and it was very black at the bottom and did not hold together well. the second time i baked it without oil or sugar, i made sure to let it sit for only 3 hours, and the bottom had started to turn a liiiiiiiittle bit black but i guess i caught it before that progressed too far, and it held together perfectly. i am totally hooked. making at least 2 loaves a week now. i smear it with fresh avocado for the perfect breakfast. thanks for this amazing recipe! when i make this with flaxseed meal it takes 2 1/2c of water. just thought this might be helpful to others who make it with meal instead of whole. 🙂 oh, one other thing: i put a nice soft boiled egg on the warm, toasted bread and moan through each forkful. this bread is astonishingly good. i have made it twice and substituted the maple syrup with two or three chopped up dates. you like more salt than i do: i added a pinch. it was enough. this bread is a game changer and i am forever grateful that you’ve posted such lucid instructions. thank you, thank you, thank you!! i have never commented on blog, or web page or anything of that matter. i made this bread the other and lets say it blew my mind! it’s an amazing.. beautiful, tasty, toasty thing. my son, (he’s six) is also just crazy about it. i’m thrilled to have this one up my sleeve. thank you so much! vita made this for the first time and totally loved it! would like to try a sweet version maybe with driedfruit   it must be good right?!! has anyone tried it? i’m yet to try it with cheese, so far i’m having it with avos and bananas   separately of course   not mixed together!! it   is  yum! i used flax meal instead of seeds,i used regular pan. very good! i bake very good healthy bread twice a week, but this will be my favorite bread for now. so easy to make and came out from pan with no problem toasted with norwegian goat cheese, our brown cheese, oh, like heaven…. thanks! a thank you for sharing your recipe. i’ve recreated it and i think i’m in love! i’ve reposted the recipe and linked it to your site. it was too good not to share, i hope you don’t mind. oh my!!! i just made this. and you are so right. it totally changed my life. it is amazing. thank you. im very grateful for your talent. x this looks wonderful, i just quit bread but i have a feeling this will re open the doughy door. thanks x amazing! i can’t wait to try it and see how it compares to my favourite loaf of sourdough bread 🙂 hi sarah, when i made this bread i found it a little bit crumbly (difficult to cut without some outside bits falling off). i made it exactly as per the recipe, but used a metal pan lined with parchment. maybe i should have pressed down on it more before leaving it to sit? maybe i should have covered it when leaving it to sit? any thoughts you have would be most welcome!! thanks this loaf is a amazing! i’ve been gluten and dairy free for over a year, and biting into a piece of this bread topped with earth balance spread and a cup of coffee makes for a perfect sunday morning! thank you a million times!!! link fix: http://nourishedmagazine.com.au/blog/articles/bread dread are you really gluten intolerant here’s an article that takes an interesting view of ‘gluten intolerance’ and how our bread has changed since the fifties. http://goo.gl/scb72﻿ i’m confused!!!! i also thought ( along with fussy and one of the sara’s), that heating flax changed it’s chemical composition and therefore loses any omega 3 benefits?! can someone clarify this heating fats and oils thing….. please! bread is delicious! i need to know if i can still make it!!!! : ) i have been eating this bread for a couple of weeks now and i love it. however, i’ve noticed that my body odor has changed since i started eating it (nothing else in my diet or lifestyle has changed so i’m sure it’s the bread). what could cause this, the chia seeds? the psyllium husks? i’m not extatic about my new “personal perfume” so if it’s due to an ingredient i can replace with something else, i’d rather. has anyone else experienced this? if your new “perfume” is eggy in nature than it’s probably the chia seeds! (i realize this is like 3 years too late, but i just got here!) i have been poking around to see if i could omit the chia for this reason as it makes me smelly too! ok, i need to try this recipe! made this and it turned out great but tasted very bland. i also found it too hard when toasted. i wonder about changing the oats with something else, plus need to add flavour to it   any ideas? can’t wait to try it! sounds absolutely wonderful:) i made this bread a few days ago an i must say   i love it! 🙂 seeds are so delicous, i could eat them all of the day. my favourie topping is nut butter. now i’m going to try some of your other recipes!!! 😀 this bread is incredible. i replaced the coconut oil with olive oil and it worked just fine. my only concern now is how much psyllium is too much…i could live off this stuff! thanks for a wonderful recipe. have made this incredible bread three times already, and love to top it with something sweet or savory. i replace the maple syrup with 1 tbsp. of xylitol. the loaf keeps well pre sliced in fridge or freezer and is a blessing for people following the wheat belly diet. i’d never be without a loaf   since i found it on your site. ever!!! my loaf is in its pan right now, and has been sleeping for around 2 hours. i’m about to preheat the oven and i am beyond myself with excitement to taste this! this loaf has been on my ‘to do’ list for almost three months now and i have finally had time to make it. i’ll send you my blog link for the reference to your recipe once i post my photos! it’s really easy to find psyllium husks in south africa   most big chain stores and health shops stock it. i love finding out about a new ingredient to use   i would probably have overlooked it on the shelf every time had i not seen your recipe! thank you for running such a fabulous blog. i love cooking from it and recommend it to all the south african vegans that send queries to me about recipes! <3 this bread is soo simple to make and sooo amazingly delicious! everything you said about this bread sarah is 100% true! i made a toast with goat cheese and avocado this morning and it is out of this world…i also have to tell you, my digestion is looooooooving it :). hi just waiting for the postman bringing me my physillium seed husks. i shared your recipe on my facebook site an got many responses  may i translate it and share it with my german friends? oh my, this is a wonderful recipe. i added currants and dried cherries. fabulous. so delicious toasted with peanut butter. i increased the salt slightly in my second loaf, and i also toasted all the seeds slightly before mixing them in. this added a toasty nutty flavor. but even without these adjustments for my family’s taste, this is a knockout recipe. thank you!! wow is this good! i made some last night, and this morning i had an absolutely fantastic breakfast. i live in a nut free household, but even just making mine with a mixture of pumpkin, sunflower, sesame and flax seeds was fantastic. the next time i make it i will be doubling the recipe for a slightly taller loaf. the seeds in mine settled so it’s only about 3 cm high. ufbvsnzofxspput, ftlwzgmtat i found all the necessary ingredients at my local co op, and my silicone loaf pan (i’ve been wanting an excuse to buy one) has just arrived, courtesy of an unused amazon gift card. as soon as i’ve finished my homework, i’m mixing up a batch. i found this website through food in jars, and you’ve become a new favorite and daily inspiration. keep it up! not since being in zurich have i found a bread this good. life changing indeed and so awesome that it is gluten free to boot. thank you! i finally made this yesterday and i am so delighted with the result! the first loaf will definitely not be the last. i had to leave it in the oven for a lot longer than indicated, but when it sounded hollow it was done indeed. thank you so much for this life changing recipe! hmmm i may have done something wrong. mine is gummy and it cooked over an hour! doesn’t taste very good. smelled wonderful but tastes awful because of the gummy. i’ve fallen in love with this bread and now have it every morning for breakfast. it’s so easy to make, and i’ve just made it easier for myself. i was making the loaves one at a time until today when it occurred to me to just divvy up a second set of dry ingredients to put aside in a baggie for next weekend. now all i have to do next time is add the wet ingredients and it’s ready for baking :o) sorry, i meant to post this link for conversions. i usually cook with a scale and fine this site really helpful. http://convert to.com/667/celtic sea coarse salt conversion with typical analysis.html i think the salt conversion is wrong. converting from fine to coarse would require more volume, not less. the fine grains of salt take up less space. a teaspoon of fine sea salt weights just shy of 5 grams. the same weight in coarse salt is 1 1/4 teaspoons. i’ve made this three times and it is super! the recipe is solidly in my “use” file (versus the “to try” file). as i don’t have silicon pans i simply lined a loaf pan with parchment paper. pops out perfectly (the first loaf that was in an oiled pan didn’t come out nicely). this recipe is very promising! i have just finished to mix the ingredients, can’t wait to bake the loaf and taste it! i have a very serious allergy specifically to oat, not gluten, so i used teff flakes instead, which it is said to be the perfect substitution. i never tried it before, so it’s an experiment within the experiment. i also used sugar beet root syrup instead of maple. most unfortunately, all the shops i entered today had finished chia seeds supplies, so i added a little more of the other seeds: i really had to try and bake this loaf today 😉 this bread looks amazing. could you make it with almond flour instead of psyllium husk powder? i have all of the other ingredients and almond flour. thanks! thank you so much for sharing this recipe. it is incredibly satisfying. i plan to make another loaf when this one is gone. thank you for making bread healthy and accessible again. made this delicious treat last night. subbed hemp hearts for flax seeds as it was what i had in the pantry. turned out perfect… and it might just very well be changing my life! 🙂 this bread is tastes amazing, it’s a shame it falls apart when you slice it. i made it twice: first with extra chia seeds and flax seeds as i didn’t have psyllium husks at that time, and the second time i used psyllium husks   but it still fell apart… not sure why, but it’s an amazing bread anyway, it tastes and looks great! thank you for sharing the recipe with us 🙂 i see so many posts about the center being gummy. it happened to me   what do you suggest? followed recipe to a t, the crust is golden. sounded hollow. i am at a loss. hello, i have tried it several times and it always works! i think the difference is the in the psyllium husks. i use the powder and i think that is the trick. nikkie i made the bread, but it all fell apart after cooking. what did i do wrong? i stirred and mixed it really well, but it came out very dry. i crumbled up the pieces and add some almond milk so i can eat it as cereal in the morning. but i do want it to work as toast. do i need to add more water? i followed all the directions closely, so i don’t know what went wrong. please help! thank you so much for this recipe! i have made this bread 3 times already and it gets better each time. i also add raisins, pumpkin seeds, and cinnamon. i also double up the psyllium to 8 tbsp as i feel it holds everything together better. this is a staple in my household! thanks a million 🙂 when you double up on the psyllium do you also increase the water, and if so, by how much? thank you! so excited, i’m actually making this today, measured out all the ingredients and everything. thank you for sharing this loaf of bread really is life changing. two months ago i gave birth to a beautiful baby girl and found myself even more ravenously hungry than usual (i’ve always loved to eat!!!) with the rigorous breastfeeding schedule that ensued. i make this loaf twice a week and with a pile of almond butter on top, it is the best thing for those late night snack sessions that every breastfeeding mama knows about!!! could this be mixed up then spooned into and cooked in a muffin pan? if i did try would i have to reduce the cooking time? i just happen to have two flexible muffin pans but not a loaf pan… i’m glad to report that there’s one more life changed here in curitiba (southern brazil). i didn’t plan it that way and i’m not religious, but thought it was a poetic coincidence having “the life changing loaf of bread” for the first time on easter. i used honey instead of maple syrup and a regular teflon pan (because that’s what i had), it looks great and it’s delicious! can’t wait to try different versions with dried fruits, herbs and other nuts. thank you! i finally got hold of psyllium husks and gave this bread a try 3h ago, just replaced the oat flakes by hazelnut flakes (i’m sensitive to gluten, i just happened to learn it a few weeks ago). it is amazing! though i forgot it in the oven for a very long time (deeply brown crusty on the outside…but still tender and fresh inside).yummy!!!! i was so miserable to “let go” bread (i’m french…try to survive around here without bread and cheese; and sorry to say this, but glutenfree bread tastes like…well, not bread to me). and here the sensation got back to me. i made a nice “tartine” with raspberry jam on top of my first slice. so enjoyable and thrilling!!! i might try to put olive oil instead of coconut next time. i’m not sure roquefort cheese will blend well with the hint of coconut. but then, i might give it a try and get astonished one more time! thank you. i’m finally not feeling punished, but truly curious and expectant for what’s and will be in store for me in my new gluten free cooking life 🙂 and that’s life changing, for sure! “merci beaucoup !” i have made this bread already several times: the original version or with diff. dried fruits like cranberries, apricots, dates, figs (you get the picture). it turns out every time so good. the only bummer for me is, that i can not manage to get a nice slice (like the ones in this post), it always breaks or crumbles. am i doing something wrong? i even cut the nuts in smaller pieces in order not to “hit” a hazelnut when slicing. any suggestions? this product is very good for health & thanks for adding to psyllium just pulled the loaves out of the oven and they smell heavenly. it is going to be so difficult to wait for them to cool! i doubled the recipe and took some liberties with the recipe   used both almonds and hazelnuts, sunflower and pumpkin seeds, and added a cup of organic currants. the result is a kaleidoscope of textures and colors! used regular baking pans   greased with coconut oil   and they popped out a okay! thanks so much for this wonderful bread recipe! my only issue with this is the flax seeds. the oils turn rancid when you cook them… and heat kills off any omega 3 benefit. thanks for this great recipe. never thougth making bread could be so simple, and could taste so yumyum good without flower. i banned bread from my diet (or reduced to 2 3 slices per week) since the start of my eat healthy quest, just over a year ago. i posted this recipe on my dutch blog   a nation where people a truly addicted to bread, so lets see if we can start a bread revolution! this really is life changing. and agave works well in place of maple syrup (since i didn’t have any). thanks! this recipe is perfect and so simple! i ended up using molasses instead of syrup as thats what i had in and it tastes great…on my third batch now, completely and utterly addicted! thank you! was very excited to make this bread, even with my boyfriend saying it resembled bird food! =) when i was baking it though it was difficult for me to decide if it was done enough. the inside was a bit “gummy” as a few others described above. was still delicious, but was wondering if perhaps i wasn’t cooking it long enough? i’m thinking of trying the dried fruit addition a few others have mentioned next time! goodness, i made this bread today. i could hardly wait to get it in and out of the oven, then i impatiently twiddled my thumbs as it cooled off. i wasn’t disappointed, but it’s a lot of bread. one slice is practically a meal. i froze about 3/4 of the loaf because there’s no way i’d get through the whole thing before it went bad. thanks for this recipe! i’ll be making it again. this recipe is totally life changing!!! i added cinnamon and raisins for my take on cinnamon toast. yum!! you mentioned that children should not be given husks. do you mean on their own or is it ok as in this recipe? i would love to make this for my family. we are experimenting with a non processed eating life. we have cut out flour and sugar but bread cravings are hard to get over! thanks! if you make this bread with a regular pan, make a sling out of aluminum foil or parchment paper. also, to give this bread some extra zing, mix a cup of your favorite dried fruit to the dry ingredients. i made this bread just as i promised i would. dette brød er fantastisk og fantastisk! came out great! wow! my daughter found you and then passed this recipe onto me   i have made it every 2 days for the last 2 weeks and everyone that passes though my studio gets a taste and the recipe, this is the best and easiest bread recipe i have ever done   well done and thank you 🙂 just made your bread  love it! so tasty with the coconut oil and the crunchy hazelnuts   and healthy too ps love your raw brownies tooooo!!! made them loads of times   they really satisfy that sweet fix! i made this two times, once with psyllium husks and once with minced flax seeds as substitute for the psyllium husk and both worked beautifully. i translated your recipe into polish for my blog. i hope this is ok :). incredibly incredible edible! just made it and fell in love with it steaight away…. fabulous bread, and thank you! two things: had the same questions as two other posters and it is not addressed in the great addendum you have regarding trouble shooting. number 1; any reason this bread must “wait” until it is cool? like all good breads, the joy of fresh out of the oven and that first warm bite is the best. just curious why this is addressed as something to wait for. number 2; why does this bread need to sit for a few hours/overnight? would love to know nutritional reason. (i also soak nuts, but then drain. no draining here, obviously…..) have tried the bread several times. no problems. tastes fabulous. i eat it 5 min out a’ the oven. would love to be enlightened as to the two questions. thanks! i thought i was going to make this around march 13 (see my earlier post) but i ran into a roadblock of sorts because no local supermarket had the psyllium seed husks. i ended up finding them this morning at a health food store in the next town over. i will start making this tonight and finish it tomorrow; i can hardly wait! i honestly don’t know how to say thank you enough for this bread. i finally got around to baking it this evening. we took it out of the oven before we took our asses off to yoga, came home to a cooled loaf, tucked in and died with joy. it. is. exquisite. thank you. thank you. thank you. i’ve made this four times in the past two weeks. i’m in love!! i did find that, in order to “paleo ify” the recipe, i could replace the oats with one cup of coconut flour + a half cup of almonds. this gluten free gal salutes you!!!! thanks, i was just wondering about this! oh my lord! you are not lying, this bread is mind blowing   thank you so much! am new to the blog but an avid fan already! i have been having a blast making different versions of this amazing bread! today i made a chocolate/coffee/cinnamon loaf. i used less quinoa flakes, a bit of mesquite flour, raw cocoa powder, konjac powder instead of psyllium and lucuma powder for sweetening. i have to watch sugar and carbs, so i try for ingredients that pack in a lot of protein/fiber with little starch and sugar. thank you so much for your brilliant bread recipe! i love the bread. and today i added some garlic and basil and made into pizza crust. turned out pretty good and is so good for me i might eat the whole pizza. thank you. i made this last night, and it worked beautifully. a friend of mine tried it and said her loaf fell apart, so i’ll share what i did:   i pretty much just followed the method as it is written   i used coconut oil not ghee, and also substituted date syrup for maple syrup (both due to what i had in the cupboard)   used a metal tin, as i didn’t have a silicone one (to test it’s readiness i just ran a knife up the side and pressed in on it a bit)   i actually found it much easier to mix this in a bowl and then pour it into the tin   i sprayed a tiny amount of ricebran oil on the tin just in case it stuck (it didn’t, but perhaps it wouldn’t have stuck anyway)   getting the loaf out of the tin to put it in for it’s second bake was seamless  it just feel straight out and held it’s shape perfectly   my oven is on the hot side, so the first 20 minutes i did on 175, and then once i turned it over i did it on 150 for 30 minutes. it was already browning and hollow sounding. and it’s delicious. seriously delicious. with nuttelex and homemade baked beans for dinner last night, and today with avocado and tomato for breakfast. toasts well. have fun! this is now my favorite breakfast toast. good for you, very satisfying and tasty. plenty of fiber, protein and other good stuff to get me through the morning until lunch. thanks for the recipe! thank you so very much for this recipe! i made this gorgeous bread and brought it into work. everyone loved it. it is so so good with some jam and almond butter on it. al, i actually used metamucil capsules once for baking. i had to cut all the capsules in half and empty out the powder. look on the ingredients label. if it is 100% psyllium husk, i think it doesn’t matter if it is a “supplement” type preparation. thank you sarah for your beautiful blog, this bread has certainly changed my life, as have many of your recipes. to say i was excited several weeks ago by this post would be a gross understatement, i have made this gorgeous bread so many times now & savour every delicious bite   i am spreading the word to everyone who will listen. thank you for your generous offerings. jane:) xx just made this, and you’re right, changed my life! super easy to make, and eat. thank you for posting this recipe, and congratulations on your wonderful site. xbec the first time i made this in a non silicone pan, it was really hard to get out. but today i lined just the bottom with a cut to fit piece of parchment paper and the bread came right out when it was time to flip. just fyi. i have made this bread twice. first time: followed the recipe exactly, it was delicious and so easy. second time: was out of almonds and sunflower seeds, used chopped walnuts and raw pumpkin seeds instead, and added rosemary. delicious!!! hi, i can’t wait to try making this, looks and sounds amazing. one question   i can only find psyllium seed husks near me in the suppliment form (not specifically made for baking). is there any difference? is it ok to use the suppliment version? thanks! so excited! i’m gluten intolerant and hubbie is type 1 diabetic so this bread is pretty life changing for us too 🙂 the bread is happily baking right now..the smell in the house is incredible. i’m already dreaming up a hot cereal version using the same ingredients. and the fact that it creates so few dishes..there could not be a better recipe out there i made this bread and it is awesome. my husband, an avid sourdough rye spelt bread maker, loves it, too, although he sees it more as a granola bar than a bread. my one complaint: it’s so hard to cut! i followed the directions, did the almond version, no other subs. i was able to slice about half the loaf into very delicate slices. the rest crumbled. i don’t mind the crumbled bits   i can toast them for granola, but i would love to have more full slices. any tips? i baked this bread yesterday an i l o v e it!! thank you so much for all your recipes! you keep my kitchen from becoming anything but boring. 😉 you sold me on this bread before i even tried it! now that i have, i don’t know what i did without it in my life 😉 right now, i’m making my second loaf in a week. my partner and i can’t get enough of it. my favorite way to eat it is toasted with nut butter, jam, or even plain. thanks for the recipe! just finished baking my third one. i love it, thank you. slightly adapted due to only getting some of the ingredients in powdered form so the water quantities are needing a bit more experimentation. but so far regardless of condition it has been delicious.thanks for sharing made this and it was truly phenomenal! it’s not only a wonderful health bread, but it tastes better than just about any bread i can think of and really leaves nothing to be desired. i baked it in a metal loaf pan and left out the chia and flax, used 4 tbsp of powdered psyllium (it was sweetened, so i left out the maple syrup as well), and used olive oil instead of coconut. thanks for sharing this recipe! youre so cool! i dont suppose ive learn something like this before. so nice to search out somebody with some unique thoughts on this subject. realy thanks for beginning this up. this web site is something that is wanted on the internet, someone with a little bit originality. helpful job for bringing something new to the internet! so i saw this recipe yesterday (can’t believe i didn’t discover your blog earlier:) and just had to go buy the ingredients and bake it right away. i did so and this morning sliced the first slices, it is absolutely wonderful! tastes great, love the texture too and can’t wait to try it with avocado, ricotta and honey, some nut butter or really anything else! it’s so easy to make too, love it!! thank you! i went gluten free more than 5 months ago and it’s nice to have a healthy option for a ‘bread’ now 🙂 this is amazing. i never post comments but this time i had to tell you how great this bread turned out. i used a glass loaf pan with parchment, let it sit out overnight before baking and baked for approx 38 minutes (the second session). i used wire cooling rack and flipped it onto the rack, then set the rack in the oven for the last 38 minutes. i also mixed my ingredients in a bowl then transferred to the pan. thank you so much for this great recipe! i will make this bread tomorrow and can hardly wait!!!! i think i will try it with a slather of unsalted butter….yum! thank you so much for sharing this recipe sarah, this bread is amazing!!!!!!!!!!! i’m seriously addicted. i’m on a bit of a candida diet so i sweetened it with 5 10 drops of setvia and used 1 cup of quinoa flakes and 1/2 cup of oats and it worked out perfectly! used a glass loaf pan and i had a bit of trouble getting the loaf out of the pan but it worked in the end. i think i’ll look for a silicone pan because i think i might be making this on a regular basis! i made this bread with quinoa flakes instead of oats and flax meal instead of seeds (only because that’s what i ha in the cupboard) and it worked fine without adding any extra water. i used the 1 1/2 cup measurement of water though, not the 350ml measurement (1 1/2 cups is 425ml of liquid). hi! i’ve heard incredible things about this recipe and am dying to make it. my only concern is that you said “everything gets soaked for optimal nutrition and digestion,” but the essential components of soaking   acid and warm temperature   aren’t included in the recipe. correct me if i’m wrong, but i’m not sure the soaking method you describe here will actually boost nutrition and ease digestion. do you recommend adding an acid like kefir or apple cider vinegar and heating the water slightly? thank you! there are 64 grams of carbohydrate in one cup of oats. how about the substitution of almond meal and two whipped egg whites to hold the loaf together? i think you have a good idea, melissa; use raw apple cider vinegar but in everything! 🙂 with a title like, “life changing bread,” i had to make this. and, i’m super excited about it! i followed the recipe exactly (used half sunflower and half pumpkin seeds), just to make sure i was getting it right. it is super delicious, but a bit slimy in the middle, even when toasted. i think next time i’ll grind some of the flax seeds, and that should take care of that. but i love that it is so healthful and gluten free and easy! i wasn’t sure if i should cover it while it sat, so i just put a big pot lid loosely over my bread pan. (maybe i should have left it open in the air, and it wouldn’t have been so slimy in the middle?) but, overall, yum. and, i’d say along with life changing, it can also be called, “world’s messiest bread”. i usually bake my bread with tons of seeds and nuts, but the gluten holds them in place. with this bread, eat bite had a small downpour of seeds onto my plate. 🙂 adding two whipped egg whites plus a pinch of cream of tartar should hold it together, nicely. i haven’t tried this as it is high on the carb chart for we who must count carbs, those oats! but i’m thinking of subbing out the oats for almond meal : ) and yes, i think its a great idea to keep the lid off your loaf and in the air. ddd you try this with the almond flour? i follow a keto lifestyle but want to try a variation of this bread. let me know the changes you made and how it worked please. i took a harder route to making this bread by using my food processor for all the ingredients except the sunflower seeds and the almonds. i “ground” all the dry ingredients first in the food processor and then added the wet ingredients i was using steel cut oats that needed to be pulverized as well as ground flax and ground psyllium. then i just folded in the seeds and nuts after the dough was pretty much formed. amazing. and since i haven’t had any bread in months, this sure seems like the real thing to me. thank you so much for this!!! is the nutritional info per slice? i assume it is based on what’s listed previously! thanks! i used melted butter instead of coconut oil, skipped the chia seeds and a baked it in a normal loaf pan without any problems…l.o.v.e.l.y bread! is there nutritional info on the tastey looking bread? made this over the weekend…………fabulous!! this will be a staple for me. thank you so much. i am going to try it with cocoa nibs and shaved coconut for a treat. i came across your blog last night and this loaf looked so stunning i couldn’t wait to make it! i just pulled mine out of the oven and it looks nearly as beautiful as yours. i also try to avoid eating bread in favour of fruit and vegetables so this loaf is definitely something i am drawn to; full of goodness. i am so happy i found your blog! thank you from perth, australia 🙂 i made this last night and it was great! i know i will keep making it and trying different substitutions. i let my loaf cool completely, but it is gummy to the touch. is that the way it should be or did i need to cook it longer? thanks. hi all   i’ve been looking for a healthy bread to replace the $7/loaf bread i currently eat. it sounds like this may be it. can’t wait to try it! thank you sarah! i made this using millet, quinoa, and buckwheat (instead of oats) that i lightly ground in a coffee grinder. it turned out delicious. also, psilium husk actually comes from the seed stalks of an extremely common lawn weed, plantain (or plantago spp. botanically). i guarantee that over 90% of readers have it in their yard. i’m going to start gathering it to make this recipe again! hello all! i made this the other day and while i did really enjoy it, i found that it was slightly gummy not so much “wet” to the touch or anything, but just kind of gummy when i eat it (which makes sense given the mucilaginous nature of flax, chia, and psyllium). not necessarily a deterrent, but maybe something to be aware of when making it. perhaps others have found a way to avoid this? just finished. it taste good , although i forgot to add the salt. a few problems though.. it feel apart when i sliced it . any suggestion ? i used the psyllium powder rather than husks. should i add a bit more water? i will make it again. ps. i love your website in your pictures, there’s a grain that is long and white   looks like rice, to me. what is that? i have my first loaf of this in the oven now   crossing fingers! thanks! just made this bread (and after waiting 10 minutes as suggested, ate 2 slices with some extra virgin olive oil, sea salt and black pepper). i must agree wholeheartedly, this recipe is life changing! having recently eliminated all gluten, corn, diary and eggs from my diet i have been struggling with trying to find some kind of bread/scone recipe i can enjoy and most importantly  feel good about eating 🙂 so thank you, thank you, thank you a million times over. this recipe has opened up a whole new world of possibilities for me! finally bread i can eat  ps. totally love the inclusion of psyllium husks!! sending love all the way from malta, europe! absolutely delicious and so easy to make! my 5yr can do this on her own and just loves to pull out all the different ingredients needed. once cut and toast it is out of this world! made it again adding some pumpkin seeds and dates. and starting using psyllium with my daughter to help with some longstanding digestive issues. thanks for a great recipe! hi! can you sprout the seeds first? or would it not be bread like then? just because i’ve read that sprouted seeds are better. thanks for such amazing recipes! quick question please…the recipe says at the very end that psyllium is a potential choking hazard for small children. does that include being baked in this bread? i’d live to make this for my 2 and 4 yr old, if considered safe. tia! it would be a choking hazard if swallowed dry and/or with not enough water to chase it down. the idea is it would get stuck in the throat and then swell up. that’s why when used as a supplement/laxative they are very clear on mixing it with water first and lots of it. it should not be a hazard in this as it’s already mixed with water and left to absorb it for some time. i think i might just cry! having recently been diagnosed with irritable bowel syndrome and an inflamed stomach, i have been advised to go on a low fodmap diet. this means that even commercial gluten free bread can make the symptoms flair up. but this life changing bread has not a single ingredient that i can’t eat! i am soooo excited and will definitely be making it first thing tomorrow!!! brillant recipe! and i never ever leave comments. so easy and shockingly held together so well from start to finish. i subbed sesame seeds for the flax, brown rice flakes for the oats, and took out the sweetener/ stevia completely. thank you thank you thank you! thank you sara for sharing this wonderful recipe. i baked my first loaf and it disappeared in less than a week. i did a double dosis on the second one and came out lovely. best bread i have ever tasted! thank you very much! love this!!!! substituted oats with quinoa (just because!) and it’s turned out beautifully. thanks so much for a gorgeous and inspiring blog…. btw, i rarely comment on blogs but this loaf is so amazing i just had to let you know 🙂 yeah, just made this and it’s as good as it looks and that means incredibly delicious! next time i’ll probably try subbing out some of the coconut oil… the flavor is a little too strong for my taste, but that’s totally a personal preference. and i can’t wait to try messing around with additions to the recipe! i’ve had dark danish rye before with dates, raisins, and currants in… probably going to try that next chance i get! thank you so much for this amazing recipe! i made it last week and it was awesome! so delicious and fulfilling. i will definitely be making it again and experimenting with different nuts and seeds. i saw this and got so excited that i could finally have bread on an alergy program i’m doing for 40 days. i made this last night, it was simple and easy to make and is delicous! so delicious, that i’m making another loaf today! great recipe. made it twice and will make it again. to answer the oil question above, the second time i made it with 2 tbs. cold pressed sunflower oil instead of coconut oil (the boyfriend doesn’t like coconut oil) and it worked perfectly. i live in france and i confirm there is a “nation wide shortage of organic chia seeds” so i replaced with poppy seeds also replaced maply syrup with agave because i had it handy. the second time i also replaced flax seeds with sesame seeds and baked it 15mn longer, worked like a charm. i also find that it slices better after 1 or 2 days. i made this earlier this week and am a total convert. it’s delicious! my favourite treat breakfast is now 2 toasted slices of this with lashings of sliced strawberries and banana over, drizzled with good maple syrup. thank you for sharing, and thanks to your friend for kicking this all off with the original loaf! andrew   sydney i imagine i just didn’t let it bake quite long enough….but mine came out with an ever so slight wet/glue y quality on the inside. do you think i can just throw it back in the oven for a bit? utterly, utterly amazing loaf of bread. having a second go now, with double the ingredients. i substituted rice malt syrup with the maple syrup as i can’t tolerate fructose. my friend accidently called this my ‘change of life’ bread. well i’m in my mid 50s so that works too. thankyou sarah. this is beyond sublime. i have been wanting to try this loaf for a while, but could not find a silicone loaf pan in any store, wound up ordering one online. made a big pot of soup tonite and was looking forward to having this bread with the soup. the loaf is delicious! only problem i had was that the bottom got burned while in the silicone pan.wound up cutting off most of the top (the bottom burned part). i am going to place the silicone pan on a baking sheet next time and see if that helps. i liked some of the different flavor suggestions that others posted, too. hi, so any comments, i tried to read through them all to see if someone have asked the same question but i couldnt find it. can i use any oil for this, like olive oil? the question goes for the sweet potatoe fries, i did them yesterday day and my daughter loved them and so did i but then didnt become crispy at all so im thinking that it might have to do with that i used olive oil instead? thank you for an amazing blog that i have just found. indeed amazing bread! i am at my 2nd version… ….but i had to use psyllium seeds instead of psyllium seed husks. it’s all i could find in the local shops!! doesn’t seem to be a problem to me! 😉 i could order online the seed husks but what difference would it make? i have made five loaves of this bread since you posted this amazing recipe……and i live alone. so yes, all five loaves have been eaten by me. 😉 i have seemingly endless food allergies and intolerances and had absolutely given up on ever eating bread or my favorite toast ever again. to say that this bread is life changing is 100% accurate. thank you, thank you, thank you!!!!! p.s. i use 1 cup oats and 1/2 cup quinoa flakes to mix things up a bit and the bread is a bit moister and tastes fabulous! this bread really is life changing! i just made it today and i’m in love! thank you so much! a million replies before me, but i still have to say, thank you for this recipe! i do not have a gluten allergy, however i’ve been avoiding wheat and longing for a healthier alternative to bread. i can see so many ways to play and have fun with the recipe. inspiring!!! hello again i just tried to make this for a 2nd time as the 1st time it tasted like soap. it was suggested that i dump the coconut oil & try copra which i did & it still tasted like soap. am desperate to try this bread that everyone has raved about but can’t work out what would make it taste soapy   it even smells soapy when cooking !!! any help ??? am wondering if it might be the flax you are using? try tasting it alone, or mix with water and taste (i realize this post is old, but maybe someone else has this issue.) priscilla, scroll up, holly posted it a few days ago. i made a loaf with one substitution that other people might be interested in. i omitted the oats and instead used one cup of almond flour. to be more specific, the leftover almond pulp from making almond milk, dried, then ground into flour. everything else stayed the same. the loaf took longer to cook through 20+45 on the rack. it is very moist, possibly more dense but very bread like. i’m curious to know if anyone else tried to make this substitution… thank you sarah for this very flexible recipe. has anyone figured out nutritional content on this such as calories, etc? thanks 🙂 amazing! just made this for the first time, and what a success! i used mixed nuts (cashews, almonds, pecans) and it works very well. the only minor objection i have to the recipe is that it’s impossible to mix the ingredients well in a 2lb loaf silicon tin. i had to transfer to a bigger bowl, mix everything and then put it back into the tin. the dough fits in perfectly, it’s only the mixing that needs a bit more space. thank you so much for sharing, this will be a staple of my diet from now on! thank you so, so very much for this recipe! the best bread i have ever had and i will be making it again and again and again. i almost cried, i loved it so much! life changing? absolutely! this bread is definitely life changing. i just made it yesterday, and it’s the most delicious thing i have ever tasted. i can’t eat yeast or sough dough, so you can probably imagine my joy eating this wonderful bread. thanks so much for sharing 🙂 try drinking kefir..it might help your digestion. just made it. husband was initially suspicious, but he just wolfed down around six slices. beautiful. thank you. life changing is an understatement! absolutely delicious, thank you! i made a loaf last week and it disappeared! so delicious and so easy to make. i can’t wait to play around with variations. i see a pizza version and a date cinnamon nut in my future. and maybe something with raisins. thanks so much for this recipe, my vegan gluten free tummy thanks you. xo kittee i make this bread several times a week now, love it and so do my 4 kids! a little avocado and sauerkraut and pea shoots…. yuuum! today we added some chopped fresh mejdool dates and a teaspoon of organic cinnamon to the mix, was like the worlds best date scones. 🙂 i made this bread this wednesday and it is almost completely gone in just two days. i am saving the very last bit to use as a base for your high vibe sandwich with that incredible almond and sage pesto. today i tried to combine it with sprouted grains and baked it for 7 hours on 90°. it’s crispy like heaven and feels even more healthy 😉 thank you for the constant inspiration and hopefully your way comes through berlin at some point, cheers   svenja this bread made its way to berlin and i baked it four times already.a friend and i are instagrammig for the best shape genius! seriously it needs an award. i’m going to do a post on it in next week with a link back to you for the recipe so all twelve of my readers see it. i made it yesterday and is so delicious, best bread ever. thank you 🙂 sarah, can you let me know how much extra water i should use if i am using ground flaxseed? cannot find whole seeds anywhere. thanks best way to eat in my humble opinion. toasted with sweet potato, over easy fried egg and franks hot sauce!!! (12 servings) calories 231.8 total fat 15.9 g saturated fat 4.2 g polyunsaturated fat 6.9 g monounsaturated fat 3.9 g cholesterol 0.0 mg sodium 201.8 mg potassium 238.7 mg total carbohydrate 17.5 g dietary fiber 7.6 g sugars 1.7 g protein 6.8 g vitamin a 10.7 % vitamin b 12 0.0 % vitamin b 6 17.8 % vitamin c 0.2 % vitamin d 0.0 % vitamin e 34.8 % calcium 10.6 % copper 14.8 % folate 15.4 % iron 19.5 % magnesium 13.0 % manganese 42.3 % niacin 14.6 % pantothenic acid 9.0 % phosphorus 22.3 % riboflavin 10.3 % selenium 19.7 % thiamin 14.2 % zinc 8.1 % do you use raw sunflower seeds and almonds? ok…so i made it and it totally fell apart when i took it out of the pan…i followed the recipe exactly except that my almonds were chopped up instead of whole. i let it sit over night. i made it in a metal pan, really packed it tightly…parts of it kinda stayed together, but mostly just loose seeds and nuts! what is supposed to hold it together? when you say to add the wet ingredients till everything is completely soaked and dough becomes thick…well i would not have called what i had a “dough” as there was nothing really acting as the gluten or glue! i can eat it like granola, but would really like to try again to get a sliceable loaf…any suggestions? mahalo, annie mine still a bit soggy in the middle but not fall apart. i reduced the water volume. already made this twice, add more baking time but still a bit soggy in the middle. i think this recipe had too many flaws and had open interpretation. wonder those who “love” this had same experience like me? i added some cinnamon and raisins and it is so good. one little slice gives so much energy too! thank you for this recipe! i see you already got a billion comments… 🙂 well this bread is absolutely amazing, i’ve just shared your blog with another billion people… i had to bake it in a gas oven and didn’t know temperature i was baking with   it still turned out absolutely delicious. thank you so much! i made this amazing bread this morning. i changed a lot, used no flax seeds. here is what i used: dry ingredients: 1 cup sunflower seeds, 1 cup chopped walnuts, 1/2 cup spelt flakes, 1 cup quinoa flakes, 3 1/2 tbl spoons psyllium husk powder, 1 tea spoon fine sea salt. wet ingredients as in the original recipe. and it worked. and tastes great. am inspired now to play some more with this recipe. thank you sarah! can you suggest good sub for flax? flax doesn’t agree with me 🙂 more chia, i would think, chia also “gels” and doesn’t need to be ground to be digested. i just tried my first loaf and it is amazing and easy to put together. even my german exchange student was gushing saying it was just like the bread she ate at home, but better! for those worried about using a flexible loaf pan   i didn’t. i lined a regular pan with parchment and it came of fine   just lifted it out of the pan with the paper and kept it in the paper to finish baking it (so that it was easy to slide out of the oven) this bread is so beautiful. i will try it soon, even if i am not very much “into bread”. it would be so nice to be able to print the recipe with a photo on it ! do you think it coud be possible ? thanks in advance. thank you so much for sharing this recipe with us. i made it two days ago and almost burst down the door when i got home from work to get it into the oven. resting it for 20 hours meant it was dense and amazing. your blog is truely inspirational. thanks again, xx i’ve made this three times now   third time was the charm. didn’t love the coconut oil flavor and oiliness so i switched to ghee and reduced the amount to 2t. like others, i have not yet achieved the deep golden brown exterior and will crank up the temperature next time. i’ve been using compostable loaf pans (from “if you care”). they are perfect for this loaf. life changing? hell yeah! i love it   thanks so much for the recipe! made this bread last night and had a piece for breakfast   very beautiful and tasty. my stomach didn’t do so well with it   for some reason it was hard to digest   but i’m not giving up. i’m wondering if it’s because of what abbie said in her comment about the enzymes. next time i might try pre soaking some of the seeds and nuts, discarding that water, and then mixing them with the rest of the ingredients and more water. if anyone else has insight, i’d be interested to hear! many thanks. i have read a lot of comments here and no one seems to be pre soaking their nuts. my raw foodie teachers all teach this. rinse and soak all the dark nuts, and not the light ones (cashews, pine). this is to remove the phytic acid natural to the outside of the nut. it is nature’s own pest control and is what most people are sensitive to about nuts. phytic acid not only grabs on to or chelates important minerals, but also inhibits enzymes that we need to digest our food, including pepsin. google phytic acid for yourself. soaking also reduces the fat content and increases the protein and digestibility. anyways, almonds are rinsed and soaked 4 times (48 hours). rinse well and drain in a large sieve and then add soak water (use clean filtered water, esp chlorine free). begin this in the morning or evening. then in the next morning or evening, rinse, drain and add fresh soak water. repeat 2 more times. so you have a rinse, drain, soak in the am, then pm, then am, then pm, then next am you are ready for the next step. if you plan to use them within the next 3 4 days you refrigerate them. they will be somewhat soft. if this is the case just do what you know you will use up. or you can dehydrate them at 95 100 degrees f in a dehydrator such as an excalibur. to keep the enzymes viable, keep your temperature 95 105 deg f. some sources will say up to 115 deg f. i think this is pushing it. if your oven can go this low, use it. this is in the us. i do not know what is available in other countries. the nuts will re crisp and be crunchy and will have self life in a glass mason jar. my nuts get used pretty quickly and i usually do 3 lbs at a time. this reduces the fat content and increases the protein value, though i do not have the exact figures. it takes longer to explain than to do. doing is pretty quick, really. you can also start with a great harvest dehydrator. they are less expensive. dehydrate until crisp, usually 24 to 36 hours. almonds are the longest. walnuts, hazelnuts (filberts), pecans you can rinse, drain, soak overnight and dry the next day. with walnuts i find i rinse and drain them until the really dark brown water goes light, 4 6 times. just a thought! yeah you right. if i don’t soak them, my body cannot process them. should i soak the oats too? how about slice almond and sunflower seed? gosh i just love this bread! this looks delicious. great idea to hold all these things together. definitely want to try this. however, it’s not really bread. soaked shortcut nut loaf, maybe? making good healthy bread at home is hard to do, as you pointed out. it’s not for the lazy or the absentminded. but it can be done and it’s worth it. to those who have done that, this recipe isn’t really a bread recipe at all, and this isn’t really bread. i guess i just don’t think this is the best thing since sliced bread, but it looks great. thanks for sharing! i made this on sunday morning and had many life changing moments throughout the day. this bread truly is exceptional  and my friends thought so too! we decided that it would be best with a ‘flavor direction ‘ we’re going to try a sweet version with some raisins and cinnamon and then a savory version with some rosemary, caraway, and garlic. love, andrea this is too good….. i’ve baked (and eaten) two loaves in a week   it’s sitting on the kitchen counter and every time i walk by… a slice with some cheese, another one with apple and pear spread, then the next one on its own… no wonder i can’t lose weight! :))) i had run out if chia and made it with some hemp seeds, love the crunch in them, a chocoholic friend suggested the addition of cacao. can this recipe be done in a breadmaker? hi carol   i haven’t tried it, but it probably would work…let me know! sarah b i’ve just taken my loaf out from the oven. it smells and looks delicious. now i’m fighting myself so as not to try it right now and wait until the morning. it’s going to be a tough evening! thanks for sharing this wonderful recipe (i’m sure it’s wonderful even though i haven’t tasted it yet ;)). i’ve heard that psyllium in this recipe can be suplemented with ground flaxseed (just in case with 2 more tbs). it has similar properties to the psyllium when it comes to the volume increase and gel qualities when in presence of water. i’ll try it one day and let u know how it worked 🙂 what size pan was used? mine came out only about an inch high but still delicious. the pan i used was 9x5. i added some orange zest and raisins yummy! can’t wait to this! quick question about the salt. i’m on a restricted diet that only allows my to have 1500 mg of salt per day, i keep it to about 500mg. is the salt just for flavoring? i made a slightly different version~ instead of oats i used quinoa flakes and 2 c of water instead of linseeds {can’t have them due to estrogen content ~ not because i don’t love them!} i used 1/4c sesame seeds and 1/4 cup pepitas. not too bad at all!! i put it in the fridge overnight, it’s hot here. possibly it might go better with a little less water. thank you sarah for posting this awesome bread recipe! i made it last week and added pumpkin seed for a bit of green colour in the loaf. super easy to make and tastes really good! this will be my everyday bread from now on. this all looks so yummy and healthy and i want to try it. awesomeness! i didnt put in any flax seeds but my seed mix was sun flower seeds, pumpkin seeds and pine nuts. also used hazel nut flour instead of whole nuts. i didnt let it “sit” before oven, and eventually baked it 40 min in the pan plus 20 naked 🙂 worked out perfect. but most importantly i dont understand why one should let the bread cool down, mine was delicious warm! (and it was easy to cut too) yammy with butter and cheese, i just love the melting butter on a warm piece of bread 🙂 or did my changes make that big difference..? i admit i’m not always full of common sense, but it might be useful to say warm water instead of just water. i used water out of the tap, which although wasn’t super cold, still managed to solidify my coconut oil into a clumpy mess the instant the two were mixed together. once i get that sorted out, i’m looking forward to making what sounds like a delicious loaf! thanks for the recipe. just made this for the first time and all i can say is wow!!!! the texture, flavour and smell of this bread was amazing. i decided to omit the maple syrup/stevia all together. i had a piece for breakfast this morning, toasted, with a thin smearing of vegemite on top and it was to die for. thank you for another amazing recipe!! love from australia xx. i made it twice and can’t wait to make it again! this is an absolute winner! though it is delicious, it didn’t really turn out. the problem i had both times: to soggy on the bottom (i used metal pan, let set overnight, it didn’t stick to the bottom or edges while taking it out) and crumby on top. so it wasn’t one whole loaf. i’m going to keep it longer than 20 min in the oven for the one side, may be it will help.. mine soggy in middle. in second try, i add more baking time + 15 min, but still a bit soggy too although not crumble. i need to figure out the perfect glue for this bread. i think you put it to far from heat, second from top? you should put at least the second from bottom.really, this recipe is just guidance… testing i am waiting for the bread to cool now. so excited to slice into it! i love your blog and also am interested in following it via email your blog is just beautiful and makes my mouth water. how can i follow your blog via email? made the bread without psyllium and it turned out great. i soaked most of the flax seeds in half the water about two hours and let them get gunky before mixing up the other ingredients … and was enough to hold the bread together (but won’t slice thinly)… still in a pinch will work. brilliant recipe! i couldn’t find a silicon loaf pan anywhere, so i used a disposable aluminum loaf pan and it worked wonderfully. it took the entire 60 minutes of baking and still wasn’t as nicely browned as yours, but it tasted divine, and a little time in the toaster browned it right up. i’m going to try slicing it very thinly and dehydrating it to make crackers. i might sprinkle some sesame seeds on top before dehydrating. i will make this again and again. thank you so much for sharing this recipe with us i just blogged about it on my blog; http://365daystounstuck.wordpress.com/ you’re right; it truly is life changing! i’ve made this twice already. the first time i added chopped up pieces of dried apricots and it was great. the second loaf is just cooling down and this time around i added shredded coconut in addition to the coconut oil. it’s definitely plenty to eat one or two slices in a sitting with whatever you want to throw on top of it. it lasted for days and made great toast. this more coconut y version is going to get sliced and frozen, as recommended, to see how easy it is to satisfy a toast craving this upcoming week. this bread is great!! even my boyfriend asked for a second slice  which is a huge compliment as he never enjoys any of my vegan baking “experiments”! i used a metal pan coated with a little safflower oil. the loaf practically fell out of the pan! so easy to make. i can’t wait to try adding spices and dried fruits for an autumn loaf! or maybe cinnamon and raisins for a healthy “cinnamon swirl” bread… just made this, it was excellent! wow. the flavor is just wonderful, and sarah’s right, it’s even better when toasted!! i subbed pumpkin seeds for 1/4c of the sunflower seeds, as i had run out of sunflower seeds….the pumpkin worked just fine. also, i did use ground psyllium husk and did add more water, but wasn’t sure how much more to add (at what point do you stop adding??)..finally decided to add it until it came together, versus being more dry, and this seemed to work out well. i left it out overnight. i also used my stoneware loaf pan, it was a little tough to get out but not too bad. i think next time i will use parchment paper and see how that works. thanks sarah for a great recipe! i’ve tried to google it, but haven’t found an answer. do you know what psyllium seed husks is called in danish? in the u.s. you can find psyllium husk at whole foods. i baked the bread in a metal pan and when i flipped it out of the pan, i noticed gray discoloration in the bottom of the bread, it appears to be just on the bottom, not through the bread. i left the bread sit overnight in the pan, do you think this is from the pan? is the bread still o.k. to eat? this bread is amazing! thanks for sharing this one! my chia seeds arrived in the mail (there is a chia seed shortage in berlin) and i was finally able to try out this wonderful recipe! since i am grain free, i had to replace the oats with something, and came up with soy flakes. i don’t know if the bread is supposed to be this moist or whether the soy flakes soak up less water than the oats. for this reason the loaf did not hold its shape and became squat under its own weight. however, it still tastes amazing and i’m sure that with a few tweaks my slightly adapted version will be perfected. and i will have plenty of opportunities to experiment because i will be making this bread again and again. thank you sarah! thank you sarah! i had been trying to make flourless bread reminiscent of the heavy german bread of my childhood, but it always ended up a little… weird. this is great   chewy, moist and dense. i used carob syrup to sweeten instead; it was delicious. thanks for this amazing share and wonderful recipe variation on a gluten free bread! this looks and sounds delicious 🙂 hi sarah! made this delicious nutseed loaf this morning   turned out perfect   thank you! quick question for ya: for the next loaf, i bought carob chips   do you think this will work out? any tips for success? thanks again   you are such an inspiration! decided to make this the very next day and ran into a friend at my local market   she was on the same mission as myself! the bread is delicious. i mixed all ingredients in a bowl first, and lined my tin, as i don’t have one in silicone   it worked out fine. had to make another two days later as it was such a hit in my house! this bread is amazing! i was so excited about it, i decided to write a blog about it on my own website. i hope you don’t mind, i also added a link straight to this page. if you want to check it out, here’s the link: http://www.happybrainmovement.com/life changing bread/ again, awesome recipe, thanks so much for sharing! thank you for sharing this amazingly delicious recipe! filling and tasty, perfect to tuck into my bag for a midday snack. i gifted slices to my gf friends and got rave reviews! i recommend toasting it with a thick smear of cream cheese. this bread is amazing! i am so glad i came across this post. i had most of the ingredients on hand and just had to go out to get the psyllium which i was happy to find in bulk at whole foods. i substituted pumpkin seeds for half the hazelnuts and i forgot to get chia seeds at the store so i just left them out. it seemed to work fine anyway, i did add some poppy seeds in to give it the crunch of the chias. i used blonde flax because that is what i had on hand. i also was a bit worried about getting the loaf out of a metal bread pan but it came out with no problems. i ate it this morning with toasted with goat cheese and homemade meyer lemon marmalade, delicious and super filling! this bread really is a game changer since it is so easy, flour less, gluten free! a perfect replacement for the german rye bread that i love to have for breakfast but bothers my stomach and is pretty expensive. when i tell people i am into bread baking, people often respond by telling me that they wish they could bake bread but it just seems too complicated. i find this discouraging, because baking a basic loaf of bread is about the easiest thing you can do in the kitchen. once you understand what is going on in a simple loaf of bread you should be able to look at 90% of more difficult bread recipes and have a sense of what that loaf will taste and feel like. mobile price pakistan i have made this twice now, the first time i made it to recipe and let it sit for 2 hours. i hadn’t mixed the liquids through thoroughly enough so the top half of the loaf was a little crumbly. it was still delicious! now, the second time i made some changes, i substituted the oats for rolled quinoa, only put 1/2 tbs of maple syrup, 2 tbs coconut oil and left out the salt. i mixed all of the ingredients in a bowl before pushing into a flexible pan. this loaf is delicious too, i found it more bread like and reminds me less of a biscuit or slice like the one with oats. a hit with my partner too! thank you so much for sharing this recipe! instead of rolled oats, has anyone tried substituting oat bran and/or steel cut oats (aka pinhead or irish oats)? this has truly changed my life. thank you, sarah! x your blog is so inspiring! i came across it on instagram, and saw bread someone else made from this recipe! this post was the kick in the butt i needed to make my own bread, which is now in the oven, i can’t wait to try it   keep doing what you’re doing 🙂 this looks amazing! cannot wait to make this on saturday 🙂 your blog is my absolute favourite! delicious ! i shared with a friend who just texted me and asked me if she could buy a loaf ! thank you! this is indeed life changing. i made a loaf last weekend, and i’m craving it everyday! i love the crunch, and it’s so pretty to look at. i omitted the coconut oil and maple syrup since i wasn’t sure exactly when to add it, and it still is great. i might try adding them back in next time…and oh, there will be a next time. 🙂 this is sitting on my counter “resting”.. very excited to see how it comes out. hi sarah, love your blogs & recipes. made your amazing bread a couple of days ago and it was so easy…. everything went into the bread pan, ( added 1/4 cup of kefir) the water in last and mixed it well. let it sit for a couple of hours, then baked. my husband john hasn’t stopped raving about it.. i’ve never seen bread disappear so fast!!! so made another one yesterday, and this time i doubled the quantities and used ground flax, cranberries a couple of dried figs, macadamia nuts as well, 1/2 cup of kefir, blackstrap molasses and hazelnut and almond meal with the whole hazelnuts too. left it overnight and baked this afternoon…absolutely delicious, addictive, versatile, wholesome, and it’s perfect with all the healthy nourishing toppings to partner it with. may your “life changing loaf of bread” travel the world and and be a ” healthy life  changing” experience for everyone who comes across it… i have in australia 🙂 btw, what the kefir for? great looking loaf. i want a version suitable for a coeliac so no grains in the wheat group (wheat, oats, rye, barley). i thought maybe millet or corn or rice or perhaps a combo would work to replace the oats. it looks so good it will be worth experimenting. thanks for posting it. i loved this very inspired and super delicious as always…….i supplemented some of the fat with walnut oil which tasted yum and i used golden linseed infused with fig and prune extract super yum….thank you 🙂 this looks wonderful!!! i will be making it this weekend! just a couple of questions what do you think about adding dried fruit? like cranberries or raisins? will i need to add more water? should i substitute some of the nuts or seeds for the dried fruit? should the nuts be chopped or whole?? thanks for your help! hi nikki, it might have been the type of coconut oil you used. i don’t buy coconut oil often because it costs so much more than grapeseed or olive oil but recently thought i had solved that problem when i stumbled on a cheaper version   however it gave everything a slightly burnt taste and that unpleasant sensation/taste in the back of the throat. i thought it was because the oil may have been off but a friend said it is because it is not sufficiently refined, apparently if you’re cooking with coconut oil get the expensive stuff that doesn’t smell toasted. if soy is not a problem there are some half/half products (kremelta in new zealand, copha in australia) which are odorless and are also cheaper. this is an amazing recipe, it is exactly what i have looked for, made it tonight, and it is delicious! to all those with questions ~ she answers almost all of them if you just read through the entire recipe mindfully! there is no psyllium substitute, look for certified gluten free oats if you are gl free, leave mixed ingredients out on the counter, mix the sweetener and oil into the water before dry ingredients, if using ground flax use more water, so on and so forth. she has done all the work and the favor of developing, testing and publishing this recipe, on her own time and dime. the least we can do is read before asking redundant questions. when in doubt, read the directions, these are very specific and excellent. mine tasted soapy & im so disappointed as was looking forward to it,so much. what ingredient could have caused that,as it also happened to a friend too ? this bread is so amazing that it has prompted me to post a comment, first time ever! i can’t thank you enough for this. i always love reading your post as a vegetarian it means so to much! hi. i made this yesterday and am really pleased with the results. i sliced it this morning for breakfast and added peanut butter and a drizzle of honey. delicious. my next batch will have some chopped dates in it. this is one recipe i can not wait to make again and again. yay! i’ve been trying so hard to find a recipe similar to the raw bread at simple raw in copenhagen (went there on your recommendation, thanks by the way!) and this is perfection. thank you so much for this recipe! my husband has been asking for me to try a hearty bread recipe and i didn’t know where to start. when i saw your post i knew it was perfect! i made it exactly as you wrote it and it came out delicious. with a little strawberry jam it is divine with a cup of tea. brilliant, thank you! great recipe! just made this bread and it’s really good. sarah, quinoa flakes do reall work. just need to add 1/4 cup more water. i used a regular bread tin, lined with baking paper. so good, i’m going to try another slice right now… i made this bread twice. the first time i didn’t mix the dough enough, which left me with a very crumbly bread, but it was still good. so good i actually ate half of it. in one sitting. i calculated that when you cut nine slices out of the bread, each slice contains about 300 kcal. today i made it again, but this time i added dried fruit (raisins, apricots and goji berries) and i added my own chai spice mix. it turned out really well and is absolutely delicious! because i could only find whole psyllium seeds and didn’t have anything to grind them up in, i used them whole, which worked out just fine. soooooooo good! poppy seeds instead of chia seeds but everything else the same. thanks for such a great idea! made this and it turned out great!! love it. but does anyone know, roughly, what the calorie count is in a slice? love it, love it, love it. i have made it twice so far. the second time i added dried cherries and other dried fruits so my kids would like it. they did! my girlfriend is coming over tonight to try it. i’m almost positive i’ll have to make a loaf just for her too! fantastic bread and so healthy! i did not have psyllium seed husks and substituted it with a handful of dates crumbled in a food processor. that really helped the bread stay together. yummilicious! this bread is excellent in the morning, toasted with raw honey. eating it right now. thanks sarah this is my new fav! i made this amazing bread in a pan that was quite wide (in lack of something more suitable) but ended up with the most faboulous “bread bars” cut in app. 2 x 2 x 10 cm.   perfect to bring to school or work for a quick healthy lunch/snack along with some fruit or salad. thank you for sharing this genious recipe! and for the danes   surprisingly, i found “loppefrøskaller” in matas. love from copenhagen hi sarah, i can’t wait to make this bread but am having a hard time finding psyllium. i live in barcelona, and have only been able to find psyillium husk fiber (expensive!) and capsules. can you recommend an online resource to buy it? thanks! baked it last night with a few simple modifications to match my pantry and cooking tools. superb! my husband and i adore this bread. a new staple, for sure. i absolutely love your blog, it is always inspiring to me!! luckily i have almost everything to make your scrumptious looking bread except for the psyllium! i noticed there are 2 kinds of psyllium on the market, one of them much less readily available…the psyllium blond, the other, psyllium noir ,in whole grain form seems to be popular here in the french health food stores,( less effective in the colon dept. and more irritating ). which one did you use in your recipe pls? hi frances   i used the blond type, but powdered. use a coffee grinder to pulverize the seeds. cathy   you are right, the whole flax seeds are not digestible but are used to bind the bread ingredients. xo, sarah b sorry, i should’ve said i put it in the microwave for 6 minutes, then let it sit for an hour, then put it in the oven. i made this last night, and of course i had to buy everything but the maple syrup and the salt. i only had a glass loaf pan, and i didn’t want to/have time to wait two hours to set up, so i put my loaf in the microwave for 6 minutes at 3 power. don’t know if it did anything, but i was satisfied. i realized i hadn’t greased the pan, so i slid a plastic frosting spatula between the loaf and the glass, then slid in some un melted coconut oil; that seemed to do the trick. it slid out almost perfectly at 20 minutes, just a bit of the bottom stayed where it was. and it was beautiful after the next 35 minutes. i had two toasted slices for breakfast, and am bringing more for lunch. thank you, sarah, for spreading the word on such a simple and amazing bread! flax seeds are not digestible unless ground. are they used for a filler in this recipe? i made the bread and love the bread. slightly disturbed by my flax seed poops!!! i recently went on a trip to copenhagen and i was surprised to find out that the danes have as much of a ‘bread culture’ as we germans do! your bread looks delicious though! will have to try it 🙂 i made the bread today and it smells so great! i’ve been gluten and dairy free for seven months now and this will be the 1st bread i’ve had for a long time. so excited!!!! thank you for sharing! my loaf is resting now. cannot wait for tomorrow morning!! i followed this recipe exactly (exchanging walnuts for the hazelnuts) and it came out very crumbly around the bottom edges. i had trouble with it sticking to the pan. i let it sit for the suggested 2 hours but perhaps it should have sat longer? also, it’s not specified wither the flax seeds should be ground or not so i ground most of them and left some whole. what did you do when making the bread? i really like the idea of this “bread” but think i’m going to experiment a bit more with it. thanks so much for the inspiration. (btw, i’ve been using psyllium seed husks for a while now and love love love them as a thickening alternative. they are great for gluten free veggie patties) my loaf is resting on the counter, waiting to bake in the oven. looking forward to it! ok, seems like a conventional non stick pan didn’t work. i tore the loaf apart trying to get it out of the pan for its second step of baking. so i had to lay it on a cookie sheet, crossing my fingers that it will have magically “welded” itself back together! yes! ever since a trip to zurich years ago i have been periodically trolling the internet for a recipe that might come close to mimicking the heavenly dense, dark, health packed bread i ate every morning there. i am so excited to try this. and i am already sold. i think it’s going to be a life changer. 🙂 wonderful, delicious! made it last night and i can’t believe that a recipe filled with all of these healthy ingredients can taste so delicious. i accidentally messed up the baking temp and it was still great. can’t wait to try it with more toppings. next up is hummus and spicy, garlicy, sauteed carrots. yum! i’ll test on saturday!!!! incredible… this was my dream bread and it exist!!!! thanks for that… i made this amazing bread yesterday and its safe to say it will become a regular staple in this household yummo!! i substituted quinoa flakes instead of rolled oats with same quantities of the other ingredients and it turned out perfecto. quite a few of my friends have also made this bread with nothing but praise all round. and to finish on a high…. i was in my local health food store this evening when i heard a lady asking the assistant for all the ingredients included in this recipe, i asked her if she was making ‘the bread’ and she was!!!!!! we both had a giggle what are the chances! keep up the amazing recipes x wow   i was hooked from the photo and all through reading was hoping that by the end there’d be the recipe … now i can’t wait to try it out myself! thank you! thank you for this recipe! we made it this morning and it’s incredible! i’ve never tasted anything more delicious in my life. looks fabulous. i am an 8 year gluten free person who absolutely cannot eat oats (even certified gf), but i am already scheming on how to replace them in this recipe. i sent this recipe on to my twin sister who is in the process of changing her diet drastically for health related reasons. she made the bread recipe yesterday and absolutely loved it. my loaf is resting on the counter now, cannot wait to slice it up for lunch. thank you so much for a great recipe, it came at the perfect time xx hi everyone! thank you sarah for this beautiful recipe! i’m a smoothie girl in the morning. now waking with a baby before dawn, i’ve been in need of something more substantial to keep me going until lunch. i baked mine in a metal pan lightly greased with coconut oil, no parchment. just before baking i went around the edges with a knife and then a spatula separating the batter from the pan on each side. came out perfect! enjoyed my first slices with almond butter, bananas, a few raisins and a drizzle of honey. heaven…. i haven’t made the bread yet but it looks delicious. is it better to use activated nuts and seeds or will the resting period do that job? what size loaf pan did you use? hi sarah! thanks for the life changing bread, i just substituted the hazelnuts with cashews and it is really delicious! i love it as toast.and so easy to make! i didn´t have a silicon pan but the metal pan worked just fine. made it last night, outstanding! i made two small tweaks to the process. (1) i mixed it all in a big bowl, because i could mix it well in something large rather than poking it around in the loaf pan itself. then i poured it into the loaf pan to sit and mould itself. (2) i also used a non flexible metal loaf pan, lined with parchment/baking paper. this was great because after 20 minutes baking, i could pull it straight out of the pan, and the flip it over on the same paper to continue its baking. no mess. no fuss. perfect results. very happy. wow sarah! i’ve been reading your blog for over a year and never commented, but this just looks so simple, delicious and amazing! i can’t wait to try it! yummo! thank you! dearest sarah b, you are a star! thankyou for this delicious amazing recipe! i made it on the weekend, exactly as above except i replaced the maple syrup with honey. it is amazing! and came out looking exactly like yours. i can’t believe this can be made with no dairy, egg or gluten! thankyou so much for this and all the brilliance you share here   you’re the best. x i absolutely love your site   the photography and recipes are so beautiful and i especially appreciate the nutritional info you give about each creation. i have made this bread and it’s delicious but i was just wondering about your view on the nuts and seeds going rancid by being baked? i have read that heating nut and seed oils makes them unstable and therefore toxic for the body. some light on this subject would be great! thanks again for the gorgeous and inspiring recipes x i made the bread today. it is amazing!! so good. my life is changed. perfect with honey and/or peanut butter! thank you for posting:) i made the bread yesterday and it is excellent. thank you so much for posting! i didn’t have a silicon loaf pan, so instead i lightly oiled my glass loaf pan with coconut oil and lined it with parchment. after the first 20 minute bake, i just lifted the loaf out by holding onto the two ends of the parchment paper. instead of placing it directly on the oven rack, i left it on the parchment paper for the second bake. today i made your black bean cookies with chocolate and cherries; also delicious! cheers, sara (come to toronto soon!) its true! this is the most amazing   and most delicious bread i have ever eaten. thank you. i am almost ready to make the next loaf. even my two year old loves it… x my daughter is not only gf, soy and dairy free, but also a vegetarian. so i am so excited to try this bread recipe! but i was wondering if you know the amount of protein grams in a slice? or the loaf? she is currently working out 5 days a week and not getting enough protein. thank you! ellen regan after a semester abroad in copenhagen in the fall, i’ve been missing danish bread! i just made this last night for dinner with some dear friends who have been traveling. we all made some of our favorite foods from the respective places we traveled to. gato gato from indonesia, potato & leek soup from ireland, kale salad, and this deliciousness! you weren’t lying, it really is life changing! so yummy and so easy to make. (my gluten free friend was especially thrilled.) my roommates and i have decided it will be a staple in our apartment, and i’ve successfully gotten them hooked on your beautiful blog. thank you for continually inspiring us to lead healthy, happy, full lives 🙂 thank you sarah. just made it with seeds whizzed in a coffee grinder. it is amazing. thank you for everything you do to help us eat better and be healthier. i’m making this as soon as i find some psyllium 🙂 i con’t wait! i’m curious though, why does it have to sit for so long, if it doesn’t have yeast or something similar in it? oh, and could i sub the chia for more flax seeds/poppy seeds/sesame seeds? this bread sounds delicious, will definitely be making this soon 🙂 i’ve just discovered your blog recently and have spent hours looking through all your recipes, i just want to try them all! your love for food really shows looks amazing…..will be making this later in the week i made the bread and it broke coming out of the metal pan. next time i will line the pan with parchment paper. i also gave the sunflower and flax seed a light roast in a frying pan before adding to the mix. i suggest putting the oil and maple syrup in with the water just to make sure it is evenly distributed. i just made your bread tonight, and my goodness! it is life changing! thank you so much for the delicious recipe! the underside of the loaf is kind of black grey, top part looks like the loaf in your pic, very strange. i hope it tastes good anyway! any idea what could be causing the colour is, i used all the ingredients as per your your recipe (used stevia as sweetener). e thinking it was the metal in the loaf pan, or a reaction to whatever it was touching? i have just finished making it. i can’t take my eyes off it. now, waiting 🙁 for it to cool down . wouldn’t* definitely would call that bread, looks pretty cool though. oh me, oh my! that is my kind of bread! thank you so much, i can’t wait to make this!!! oh samantha, i substituted some of the oats for rolled buckwheat groats. it worked perfectly. i didn’t change the amount of water at all. thank you for this recipe! i’m gluten free and i do make my own gluten free bread but i don’t make it often because of all the starches and gums that you need to make it. this loaf was so easy and looked exactly like your picture which is gorgeous! i will be making this often. dear sarah b. another beautiful recipe! i just wanted to say to you and other danish residents, that husk is a brand. the ingredient is called loppefrø or loppefrøskaller   urtekram makes it in an organic version and i just got it today in irma. going to make that loaf tomorrow! best, anne sofie just finished eating some of this for breakfast. it was absolutely perfect toasted and dipped in my eggs. thank you so much for sharing the recipe! i’ve made this bread twice and love it. the second time i used a cup of toasted almond flour instead of the hazelnuts and half of the sunflower seeds. this made a lighter loaf, and the toasted flavors (i toasted the seeds too) was very nice. great, flexible recipe! i made the bread today and it is amazing   it was so hard to not dig into it directly, since the smell was heaven made! oh, and for those who are seeking a substitute for the psyllium husks: i just used flax meal and i also used 1/2 rolled oats and 1/2 oat bran. the result is perfect. *not too keen on the taste of quinoa i live in australia and most/if not all oats here aren’t gluten free, and most oat packs here are filled with nuts and other additives.. i’m not too keen on the taste and not knowing completely how much water i should add to the quinoa.. is there remotely anything that can be substituted for either two? sarah   thank you so much for this recipe! the bread is beautiful and delicious. my boyfriend has decided to call it “victory bread” because he thinks it looks like something out of “1984” haha. either way, its a winner! hi sarah!! i made the bread and it is very life changing. i shared in my blog (in spanish) hopw its ok with you. you have the most amazing recipies and are a total inspiration. thank you!! http://texturasdeverduras.blogspot.co.il/2013/02/el pan cambiavidas.html ooh, thank you, i’ve been looking for a recipe full of seedy fibrous goodness for a long time. i’m pregnant now and especially need the fibre as much as i can get. i’m currently munching on my toasted bread for breakfast and it’s deelicious. albeit slightly less perfect looking than yours (i was a bit impatient and really should have let it rise a little more). but it’s wonderful. and my two year old loves it, which feels like angels singing! btw, this is only my first time commenting (although i’ve been following your blog for months now… and i love it), and i have to ask: what is the restaurant you work at? i live in brussels and am planning a weekend in copenhagen and would love to eat there and taste your creations! again, thanks for your blog, and even though i don’t normally comment, i really appreciate your recipes and your very informative explanations on everything. it has definitely helped me eat healthier (and yummier) on a regular basis. you had me at “helloaf” x thanks for the fabulous recipe! i made a loaf swapping out the rolled oats for cooked brown rice (sweet short grain) and it’s really tasty! the outer rind gets pretty crusty, and the inside still holds individual rice grains which is okay…but next time i’ll probably overcook the rice to more of a mush (or mash it up some) and reduce the water by a 1/4 cup or so. i’ve been bread free for almost six months…and i cannot wait to put my eggs on this! thanks again! my “dough” is resting right now… bought most of my ingredients at trader joes this afternoon (sans flax seed (on hand), coconut oil (which i have on hand because i made lip balm and solid perfume with it), and maple syrup. thank you for sharing this, it is so easy to make. i let mine soak for 24 hours and then i baked it for 20 minutes in a glass bread pan. i turned it onto a parchment paper and threw this back in the oven for 40 minutes. the worst part is waiting for this bread to cool, it smelled so delicious and was very tempting. this bread is life changing, and i will make it again and again. i am eating this bread right now……oh my so good   thank you so much for sharing this! i have candida and wasn’t sure of my organic oatmeal so i used quinoa flakes & stevia, i used a glass pan lined with parchment paper & let it sit over night. this morning i tested it by lifting up the sides of the paper and pulling it out   it was perfectly set! i love the texture of this bread, the taste, the smell   it’s so good! oh, and we don’t own any silicon cookware, i used an ordinary bread pan and greased it up with extra cocoanut oil and it released from the pan just fine. rose, lo han is a sweetner made from monk fruit which does not feed candida, it can be brought in a syrup form so would probably work here. i have no idea what it tastes like though. you could also make a small test batch and try leaving the syrup out altogether. i have made this bread with other substitutions, as stated in this recipe; just replace with a like ingredient (think texture   the flavor might change but you want the structure to remain the same   i wanted to omit the oats so used rolled brown rice flakes instead, we didn’t have maple syrup so i used half honey and half black molasses   even my teenage son who has an aversion to what he perceives as ‘health foods’ like it, in fact he ate most of the first loaf). i just made this recipe and it truly is life changing! i became almost giddy when i tried it. it’s so simple, so good, and has none of the downsides of flour based bread. it’s definitely going to become a regular part of my kitchen repertoire! i found all the ingredients at trader joes and it was inexpensive. try it with homemade jam and chai! yum! thank you sarah! just baked it up and it made the house smell amazing! tried it with a bit of fig jam and wow… love it! it is so delicious! this one is a keeper and best of all… bread with a little protein in it! thank you!! oh, my stars! life changing loaf of bread. i’m there. the bread humans were meant to eat. best part? i have all the ingredients in my pantry. must make now. running to the kitch… just tried this, it is amazing!!! thanks so much!! hi sarah. there was no other recipe that made me run to a local organic store and grab a bag of psyllium seed husk! and the result? the bread was so amazingly delicious and fun to eat due to the texture of each seed, and of course, its complex flavour. i feel lighter than yesterday and more energetic. thank you for sharing and changing my life for better! i also can only get whole psyllium seeds (in switzerland, sold from the apotheke) how do i use these? should i whizz them in the food processor? someone please reply   desperate to try this! hi emma, try whizzing them up in a coffee grinder   it should work fine. to loretta, if you roast the nuts yourself at home that is okay. i would discourage you from purchasing nuts and seeds that have already been roasted, as this means that they have been fried in oil. best, sarah b wow…..just stumbled upon this on pinterest……i cannot wait to try this…and yes i am sure it will be life changing……i am allergic to everything……no really……yeast, corn, soy, milk, & eggs. i have been making a type of soda bread but it really leaves something to be desired and it’s basically just flour and water….no nutrition, although i do add ground flax seed and wheat germ. i had a similar bread to this several years ago at a cafe in germany….so happy to have a recipe to recreate that little slice of heaven!!! thank you!!! love your blog…can’t wait to try more of your recipes!! if you are having trouble finding psyllium husk powder, try trader joe’s. that’s were i get mine! i just made this!!! it looks amazing so far, i haven’t tasted it yet since i’m just in the middle of waiting for it to cool down. it is taking every inch of self control to stop me from cutting off a slice; instead i’m slowly picking off the seeds from the crust. i also used half pepitas and half sunflowers, just add that touch of green colour to the loaf. 🙂 thanks for the recipe. i made this bread yesterday   it is fantastic! it holds up well and, indeed, toasts fantastically. next time i make it, i will reduce the sunflower seeds. this is purely a personal preference, as i don’t love sunflower seeds. i would love to try adding some chopped dates, raisins, or dried cranberries. thank you so much for the recipe! i made this and it is a hit! it is delicious. i had it with some raw curry cashew spread, sliced avocado, and kale. i used almonds instead of hazelnuts and i also added some rosemary. i included the wet ingredients with the water   the recipe is ambiguous and i’m not sure if this was correct? next time i would like to make a sweeter loaf with dehydrated cranberries and hazelnuts. i used a metal pan and it was a bitch to get the bread out, so if yours isn’t made out of silicone, make sure it’s well greased! the heartier the bread, the better, if you ask me! i’m sold on this recipe. thanks for schooling me on psyllium husk, too. you are my inspiration, i possess few web logs and very sporadically run out from post :). “truth springs from argument amongst friends.” by david hume. can you use roasted nuts or seeds or do they have to be raw? it’s truly a beautiful loaf and i cannot wait to bake it over this upcoming long weekend. i love artisan breadmaking, which is actually one of my popular class to teach, though it does require planning ahead with long resting time. your life changing loaf sounds like an easy, healthy and gluten free bread to bake! i bet you used this loaf for your beet tartine with marinated caper berries, right? thank you much sarah for continuing to inspire us. you are the best! happy love day!!!! 🙂 hi, this looks amazing!! i can’t wait to make it. can the bread be frozen (we don’t eat much bread in our house, i know…this might change with this bread!) and do you think we can transform the bread loaf into muffins (adjusting the baking time, of course)? thanks! hello veronica, yes, you can freeze the bread, which i mention in the post. xo, sarah b ann   the same thing happened to me, i used a metal pan and it didn’t come out in one piece when i flipped it. definitely use parchment to line the pan first! i noticed this recipe was pinned from another blogger, i took a look at your blog & i’m so happy i stumbled across it! i made this bread yesterday & its my new favorite! 🙂 just wondering if i were to use a 1/2 group flax instead of seeds, how much extra water i would need? thanks again for the life changing recipe! 😀 i just tried it using a non flexible loaf pan. when i wanted to get the loaf out to bake upside down, some parts of the bottom remained in the loaf pan. i guess if you oil your pan before that should help getting it out much easier. for my part: i just scratched the remainings and build something that will surely turn out to be a great bread crust! thanks for all this inspiration and this great black bread recipe for lazy people! hey i can’t seem to find any psyllium husks in poland, they sell seeds thought, is that the same? this just changed my life. thank you for the incredible recipe! i made it with the following substitutions: quinoa flakes for the oatmeal, additional almonds since i did not have enough hazelnuts, a mix of poppy seeds and amaranth grains for the chia (apparently there’s a “rupture on bio chia seeds” in france), and i forgot the salt. i did add about 2 3 tbsp more of water, just to be sure it was moist enough with the addition of quinoa flakes. i made it in a metal pan, but greased it well with coconut oil before mixing the ingredients and let it sit overnight. it turned out beautifully. i love how versatile it is (next time i might try it with chestnut flakes and dried cranberries). perfectly delicious with a cup of tea and a bit of rasberry jam. the is the first time i’ve seen your blog and it looks lovely! i am an american living in copenhagen and would love to try this recipe. do you know what the danish name is for psyllium seed husks? and where do you buy it? thanks for the help and a great recipe! hi carla   psyllium fiber here is sold as “husk”. you can sometimes find it at netto but always a health food store 🙂 xo, sarah b this looks amazing ! all those nuts in such a beautiful loaf, must be a keeper 😉 i’m a little wary about the flax seed. although i see it included in many baked goods, supposedly for its health giving properties, heating it will make the oil become rancid. some may say that if it is not crushed, it should be okay, but i think that it really should not be exposed to heat at all. but the bread looks beautiful! i’m a little wary about the flax seed. although i see it included in many baked goods, supposedly for its health giving properties, heating it will make the oil become rancid. some may say that if it is not crushed, it should be okay, but i think that it really should not be exposed to heat at all. but the bread looks beautiful! thanks for this recipe! i have some in the fridge and will bake it in the morning! xo kittee just has my first toasted slice. my freezer will never be without a sliced loaf for easy toasting. i was nodding along with every word of this post, but could only hope the taste/texture test would come through. i should have known. life changing is so, so true. just made the bread mix.. sitting on the counter. we’ll see tomorrow:) it looks amazing! thanks so much for sharing these great recipes. love, from canada:) as someine who has gluten intolerence, lactose intolerence, and an issue with yeasts, i have to say thank you for this. i am making it right now. and i just cannot wait, cannot wait i tell you, to try this. i have missed toast, so very much, and i have been needing a better way to add more grains and nuts to my diet. this is perfect. a m a z i n g! sarah, you just won me over. again. i’ll bake my first (seriously!!) bread when i return to denmark. being a dane i grew up with all the fuzz about ‘the perfect bread’. all the bowle (and dishes to wash), measuring and accuracy (and room for massive failure!) never inspired me eventhough i’m a huge fan of bread. thanks once again. this bread looks awesome. i’m going to make it!! any idea of the nutrional info? thank you for sharing. i made it! today! it took me 5 minutes and it looks just like it does in the picture. i used parchment paper because i don’t like using silicone bakeware, plastics or anything with teflon. i think i would use a mixing bowl next time because it was extremely difficult to properly mix this thick ‘dough’ while in the small loaf pan. thanks for another tasty, nutritious, recipe. you could live off of this bread for weeks on a desert island. just ate my first slice topped with butter and blueberry jam..absolutely delicious!! i went and bought a new loaf pan that is fluted to give even baking… just found this recipe on pinterest and it looks amazing! i can’t wait to try it, thank you :). i’m going to spend the rest of the evening reading the rest of your blog! xxx thanks for the wonderful recipe sarah. i made this bread yesterday and it really does rule. i spent a year abroad when 17 in copenhagen and although it took me months to grow to love it… rugbrod is what i really miss. so happy to have a recipe that will make me feel good, tastes good and hits the nostalgia mark all in one. i was so stoked to make the bread since i had all the ingredients already, and i made two batches  one true to your original recipe, except i used flax meal + extra water because i have a huge bag in the fridge that will not end. delicious. the second batch i made a fruit + nut version by adding millet, ground almond meal, dried walnuts, subbed dried prunes and dates for honey, lemon zest, and a little extra water + coconut oil to offset the changes. it’s totally scrumptious. i think your recipe is the best possible kind of recipe  adaptable to what one has in the pantry. thank you! xx hi, sarah. i just wanted to let you know, i ran out to my local co op this morning to buy the ingredients i didn’t have in the house to make this bread   i was so excited. well…i just cut my first piece (topped it off with a little organic honey). it was absolutely delicious. i. am. in. love. thank you so much for sharing. btw…i make so many of your recipes. i adore the raw tacos! 🙂 amazing!!! i’ve just tried the bread and its lovely, i was surprised to have all the ingredients in the cupboard so just had to make it and definately not disappointed this is my new bread so easy the only hard bit is waiting for it to be cool enough to cut !! thankyou for your amazing recipes you can buy psyllium husks at bulk barn in canada. this bread is just sitting on my counter now, getting ready to be baked! this bread is so amazing! i admit i was a little bit skeptical when i first read this recipe but wow, not any more! i managed to find psyllium seed husks at the grocery store in the organic food section (superstore, for those in canada). i also used a regular pan and it worked great! thank you so much for this   definitely a keeper:) omg. this is the bread i’ve been looking for all my life   or at least for a year and a half. you are a genius. i know it because your raw brownie is the one thing i can’t live without   it is the holy ingredient in a perfect saturday. love and light, åsa i made this as soon as i saw it. i’m a new follower of your blog and love your recipes. your spiced pumpkin pies at christmas time were a hit with our family. this bread is incredible. i had some with smoked salmon and avocado for breakfast, my son enjoyed it with honey. an absolute winner and i will make again. all of the ingredients easy to track down here in australia. thank you! xo lovely blog! i am going to try this bread soon! yes! i am so excited to try this recipe! i spent a summer in copenhagen and terribly miss the dense rye bread that i would eat at almost every meal. i have never been able to find anything like it. i would like to soak my nuts and seeds prior to making this bread, i’m wondering if i need to dehydrate them prior to mixing it up or if i could use them straight from their soaking? i can’t eat any flax  would it work to sub the 1/2 cup of flax seed with 1/2 of unground chia seeds? thanks it really is a beautiful looking bread. kristina i rarely comment on blogs but yours is so utterly beautiful, it is completely inspiring. i have this in the oven now; i am horribly impatient, added too much ground pysillium and possibly not enough water, and i added some hemp seeds to make up the quantity of sunflower seeds, but i want that photo to be reality in my kitchen right now. i love bread and i am a bread baker but bread does not love me; but toast made of oats and seeds, bring it on now. x i made this bread today and it is really excellent. i will use less salt next time though and am thinking of adding coriander seeds. chopped up dried apricots would go very well with the hazelnuts. it’s great that the ingredients can be modified so easily. thanks for sharing your wonderful recipes with us, sarah, and congratulations on your newly designed website! hiya! i’ve been following you very silently for quite some time..fb, ig, your blog…and have been incredibly inspired. but, i must say this post really rocked my world. being a big lover of nuts, seeds and gluten free..i was beyond excited to try this. thanks a bunch for sharing…can’t wait to take mine out of the oven:)) dear sarah, thank you very much for this awesome recipe, my bread is in the oven right now 🙂 to those without a flexible loaf pan: i lined my tin pan with parchment paper, so i could just lift the batter a bit to see if its ready, and it made turning the bread over very easy as well 🙂 that third picture proves that food just might be the most awesome model ever. you rock, my love. plus. ehhh, this bread was so amazing as toast   agree, but i think it was mostly because of you, mikkel and fabian sitting next to me <3 hi sarah, thank you for sharing with us this beautiful recipe. i will try it for sure. sorry to ask more about unconventional replacements. i would like to replace the flax seeds (maybe more chia?) and the coconut oil (or ghee) for any other oil (maybe olive?) could you give me advice on this? thanks a lot again! dear sarah, you got me wondering, why should commercial yeast be avoided? this is serendipitous in so many ways! i’ve been making a similar bread   without the oats, as i am carb intolerant. in a silicone loaf pan, removing it from the pan for the last part of the baking time. i got the idea of using psyllium husk in breads from a scandinavian blog. i can only concur, this bread is life changing! you think one of the cornerstones of your culinary lifestyle has been wiped out, and then you find grace in this beautiful homemade bread. also note that i find your poo talk inoffensive and quite down to earth, so please continue just being yourself. i found psyllium husk at the local indian grocer. asian stores sometimes carry it too. and, as you point out, it is easy to get online, depending on where you live and it is totally worth it. don’t bother substituting. thank you so much sarah. your website has truly transformed everything we eat. i can’t wait to try this bread! amazing! i was erratically overwhelmed with excitement upon seeing glimpses of this bread on your beautiful instagram feed. i am soo happy you posted the recipe! ingredients prep and soaking will commence today, followed by the joyous act of baking tomorrow 🙂 with love, nuran x dear sarah, you heat up the bread up to 175o c. that means it is not raw. can you also do it in the dry oven and dry it? i’m ready for my life to change! this is incredible! will i be able to find psyllium here in italy? i hope so! thanks for your fantastic recipe, i’m crazy about baking breads. i have a very little question, could you obviate the sirup or honey for diets without sugar? hi sarah! ohhh lovely bread! best part is i already have all the ingredients in my pantry: could this life changing loaf really be so easy! ok time to have a go. augh! please, no more poop talk in recipe posts! : p i couldnt wait , let it cool a little and am having a slice now with a smear of raw honey omg, this will be on my menu daily, i think i will spice it up and add raisins, sour cherries for a fruit and nut loaf, thank you soooooo much xoxo i was eating my killer beef chili with my partner last night who was lamenting that we weren’t allowed any bread to soak up the gooey broth … and then your post came through. you are an angel!!! this is genius!!! i’ve been cutting back on bread/gluten in a major way for the past year now and its definitely made more room in the veggie department, but this “bread” recipe sounds right up my ally! not sure how thinly it will slice, but i wonder if you could toast thin pieces, toast in oven and make crackers too! either way i’m so making this, thanks! in the oven as i type, yum yum i read this post & made a list for the grocery store. the dough is sitting in the pan overnight & i can’t wait to see how it turns out! thank you for this amazing recipe! mine is mixed up sitting on the window sill waiting to bake tomorrow morning. i mixed the oil and maple syrup in with the water before i added it. i found paper loaf pans at the grocery store by “if you care”. you write that we need to use a flexible loaf pan….do you mean a silicone loaf pan? …such a beautiful loaf. will try it for sure! look amazing, i cannot wait to try it this weekend! hi, i was so excited, and i had most of the ingredients in the house already, that i whipped it all up, and its just waiting the 2 hours or more 🙂 one question though, i take it you combine the maple syrup and melted coconut oil when the water goes in? as it didn’t specifically mention. i added in some hemp seeds to the mix too! hope that’s a good addition. we shall see ! this looks amazing and i so want to try it   like now! i am so making this. thank you. xxx looks utterly scrumptious, sarah. i discovered the wonderful nature of psyllium earlier this year, as well. i make single serving chocolate cakes with psyllium, hemp protein powder, carob/cocoa powder. mesquite and a dash of mint! http://tastespace.wordpress.com/2012/12/11/chocolate mint mesquite individual cakes and all aboard the poop train/ sounds terrific but i have one problem: by flexible loaf pan do you mean one of those silicone ones? maybe this is blasphemy, but could it be done in a disposable aluminum foil pan? i have those good old pyrex glass loaf pans and find it difficult to justify buying the silicone ones… oh wow! this bread sounds absolutely amazing, and your photos have me drooling. luckily i have zero sensitivities to any of the ingredients and know where to find them all, so now i just have to go shopping! if any canadian readers are wondering where to find psyllium husk, i know that it’s definitely available at bulk barn. thanks so much for sharing this recipe sarah! brilliant! can’t wait to try it. thanku! i’m dropping everything to make this right now! thanks for the recipe. i’ve been surfing around the net today trying to find recipes that will be suitable for a diet change i am making to address a health issue … bread would have been completely out   pretty sure you just changed that! thanks 😉 gosh darn i love you! we have a group at our naturopathy school in montreal that follows your blog very keenly!!! keep up the awesome work!!! we even put one of your recipes on our school blog! un gros merci! http://www.eesnq.org/muffins au quinoa noir et mais/ total. food. porn. could you make muffin out of it instead of a loaf of bread? thanks! by “flexible loaf pan” do you mean the size may vary or use a silicone one because it’s hard to pop out after being baked? “eat delicious bread, have good poops. i’m in!”   me, too. me, too. this sounds like so much fun. i just bought a big bag of raw mixed nuts and may actually have all the other necessary ingredients already in my house (yup, even the psyllium … some of us need all the help we can get to go). i have a feeling no one else will want this bread in my family (unless i don’t tell ’em), but it excites me. it looks aaaahhhhmazingly delicious! users of psyllium should be sure to consume plenty of fluids. another great feature of psyllium (or of any soluble fiber) is that it reduces ldl (bad) cholesterol. we buy it in industrial quantities, 55 lbs. at a time, and use it every day. i do know of one substitute for psyllium, but it is even more difficult to find: konjac. if you manage to find it, and you may in asia, use about 2/3 the amount of psyllium. konjac powder is used to make noodles found in asian markets; the noodles have no usable calories. i am looking forward to trying your bread! yum! i have all of these ingredients at home besides the psyllium. this will be so easy and fun to make. i love a good gluten free bread with no flour. wow! just saw your post and immediately went on amazon to order the psyllium husks! will arrive on valentine’s day, how convenient for my romantic dinner for hubby! is it ok to use a normal non flexible bread pan, or is there a reason it has to be flexible? i have so many tin pans already, i don’t want to add to the collection! many thanks! one more question   another reader asked also: when do the maple syrup and coconut oil get mixed in? with the dry ingredients or with the water? thanks! this looks amazing! i was wondering if the nuts needed to be soaked prior to mixing the bread or if the soaking is good enough while it sits and hangs out after mixing the ingredients all together? so i just bought psyllium husk powder this week in hopes of finding a good vegan gluten free bread recipe. this hits the mark on so many levels. can’t wait to give it a go! that looks brilliant! and i was so excited to read the ingredients to see i already have all of them! i have been looking to make my own bread for ages but honestly don’t have the time for all that waiting. thank you for answering my shout out to the universe. i may even have time to try this today as i have 90% of the ingredients on hand. i don’t know about other countries (i am in australia) but psyllium husk is super easy to find here they even sell it in the local supermarkets in the healthy section. i can’t wait to make this bread. i had a question about sprouting the seeds and nuts before hand in the bread tin. i thought when a nut was soaked/sprouted that the hard to digest enzyme was released from the nut into the water. throwing out the soaking water meant you were throwing out the unwanted enzyme. if the seeds and nuts in this bread are soaked in the water that is used in the bread, does that mean the hard to digest enzyme is still there in the bread? i hope this question makes sense! wow i don’t think i’ve ever seen a bread quite so packed with seeds and grains! so amazing. 🙂 cracked up at the part about “good poops!” 😉 i’ve heard of psyllium husks but had no idea what they were used for. this bread is stunning + i can’t even imagine the texture created by these ingredients. i’m all in on this one. nicely done and always love your informative + easy to understand explanation of new ingredients. this bread is awesome! i really want to try it, but i can’t find psyllium seeds husk. i’ll keep looking for it though! love your blog, thanks for the great information you are sharing, i learn so much reading it! hello all! wow   amazing response this bread is getting! thanks for your enthusiasm! okay, to answer questions: 1. there is no substitute for the psyllium husks. whenever i write an entire article about a specific ingredient, it is because that is the point of the recipe, as it highlights one way you can use it. for those of you who can’t find psyllium, buy it online. its cheap. 2. for nut substitutions, the bulk of this bread is nuts and seeds so you’ll have to skip the recipe. if it is just a nut allergy and seeds are okay, replace the nuts with seeds. 3. you can use ground flax seeds instead of whole, but you’re going to need a lot more water as the ground flax seed is highly absorbent. 4. substituting the oats for quinoa flakes may work, but again, they absorb a lot more water than oats do. add more water accordingly. 5. oats are inherently gluten free, but if you have a sensitivity to gluten, make sure to purchase gluten free oats. good luck friends! let me know how it goes 🙂 xo, sarah b hi and thanks for this wonderful recipe. anxious to try it. however, i do not have one of the silicon pans and don’t really need to spend the money on one. would a regular old pan like grandma use not work? please let me know right away as i have all the ingredients waiting on me. after reading all the great reviews, i had to try this. followed the recipe exactly and used the ingredients listed. sorry to say, i wasn’t impressed. thought it was heavy and tasteless. can’t figure out if i did something incorrectly or that maybe this bread is just not for me. thoughts? suggestions? thanks! oh mylanta, that bread is a work of art in itself. i’d move to denmark just for that, for sure. bread looks amazing. reminds me of the vollkornbrot we ate in germany, only better! could i use quinoa flakes instead of oatmeal? this looks so amazing! i’m also curious if the bread should be left to rest on the counter or in the fridge. covered? for those looking for the husks, i found them on amazon for a reasonable price, shipping is only a buck: http://www.amazon.com/foods psyllium husks whole ounce/dp/b000n7dp6g this looks so awesome! what a fabulous, wholesome bread! the oil and honey go with the water, or the dry ingredients? looking forward to making this this weekend. 🙂 i am sooo making this bread as soon as i get my hands on psyllium seeds. ages ago i studied architecture at the architecture school on amager & i remember the amazing rye bread one could buy at this one bakery not far from christiania. hi this looks amazing but i was wondering if there was something else i could use instead of the psyllium seed husks, could i potentially use flour? thanks, georgie 🙂 i would think using almond flour would be a good way to stick with the “nut theme” and stay away from the carbs in other flours. any suggestions for alternative to psyllium due to allergy i made this bread without the psyllium and just exchanged it by adding the difference with extra ground flax seed and chia seeds. ( 2 tbsps of each… you could also just do one or the other too). add more water ( very warm) … i added approx 2 1/2 cups… but just kind of look at it and you can tell. anyway, it worked fine. i left it out overnight and baked next morning. i didn’t have a silicone bread pan so i just put it in my stone bread pan sprayed with no stick spray and cooked for full time without taking it out, etc… it came out of pan fine and looks just like the pic above. hope this helps 🙂 you saved my day! i am from northern germany and we take our bread very seriously as well. i just came back to switzerland a couple of days ago, and though swiss bread is nice, it nothing compared to a nice dark, crunchy, full of seeds loaf of a bread i grew up with. so. i’d love to try this recipe! and i love the new layout of your blog! beets are one of my favourites! this looks amazing! do you have a substitution for the nuts? (i have a very severe nut allergy). this. looks. awesome! i’ve been trying to go gf for a while because of my hypothyroidism and one of the things i miss most is a loaf of bread. will definitely try this soon! oats are gf (though it’s a good idea to buy ones labeled as gluten free, since they’re often processed too close to gluten products to be safe), however many folks who have just gone gf find that they have a sensitivity to oats. over time that sensitivity usually diminishes, so take it slow and give it a try! oh my gosh!! i’m a sourdought lover, but this recipe… *__* i also received my first psyllium seeds one week ago… i need to try this bread!!!! a big hug from italy anna, i’m not sure where you live, but in canada & the usa you can purchase certified wheat free oats (only oats, bob’s red mill, lara’s.) conventional oats are not considered gluten free (below 20 ppm.) i hope that helps! this bread looks delicious and easy; i can’t wait to try it out for myself. this looks so good. i love nutty bread and i’m always looking for healthier versions… zabar’s health bread will get a run for its money with this one. i can’t wait to try it your last paragraph is bang on the mark for me…i adore freshly baked crusty bread! but this bread looks amazing   i’m really wanting to move towards a healthier diet so i can’t wait to try this out 🙂 i am curious what could be exchanged for the oats? (grain free option) i want to make this, but i don’t know if i’ll be able to find psyllium. i’m going to try. i want a life changing bread. i want this bread to change my life. it looks perfect in every way! hi sarah, could i use flax meal instead of seeds? if so, what should the proportions be? thanks! looks amazing! i actually used to use husk for some gluten free baking some time ago but stopped it at some point as i wasn’t really sure if i can trust that stuff (kept forgetting to make a proper research about it;). now i’m convinced i should get back to that old habit, thanks for the info and a great recipe! that is, before it’s baked. should you let the bread sit out on the counter, or in the fridge? thanks! if you like hearty breads this one of the tastiest breads ive ever had! thank you so much for the recipe! 🙂 i was able to get all of the dry ingredients at the bulk store (bulk barn)   including the psyllium husks for 18 dolars which was enough for 3 loafs with some left over. i’ll admit that i was concerned with everything sticking together but it worked like a charm. next time i will have the mixture in the pan for a little longer before fliping it out onto the rack though, maybe for an extra 5 minutes. or ill buy a silicon one as suggested. thinking of doing batches of the dry ingredients in big mason jars, every time i want to make bread id just have to add the wet and let it sit. the mason jar versions would also make wonderful gifts. 🙂 thanks again! i do beleieve that this bread will change my life   good call on the title. great idea with mason jars! i will absolutely be giving life changing jars as gifts! ditto on the mason jars, especially if you make it quite regularly and/or pass out as gifts. thank you. thanks so much for this, this bread looks simply wonderful! one question about the oats; i am gluten free, and thought that oats contain gluten. is this true, and if so, is there a gluten free option? thanks!! you must buy certified gluten free oats, available at natural health food stores. they are grown in a oat only field without the chance of cross contamination of being grown in the same close fields as wheat, barley, rye etc. do ask your doctor if consuming oats is right for you. a small number of people cannot eat them. it depends on how sensitive to gluten you are. i can’t eat any form of gluten, even the related form that is in oats. if you can, gluten free oats from a health food store is a must. you can find certified gluten free oats at whole foods and trader joe’s. i’m sure you can probably find it at most of the better stores. oats are technically gluten free but many of the oats you buy in the stores are not gluten free because the farmers usually   not always but usually plant wheat and oats during the same season and use the same threshers. in that way there *may* be particles of gluten from the wheat that gets processed along with the oats. if they are certified gluten free that means that there is no contamination between the two crops and should be safe to eat for us that cant have gluten. that being said, i get the same gluten response from certified gluten free oats that i do from regular oats so i try to avoid oats at all costs. is there an alternative besides quinoa that can be used? where i am the only source i have for quinoa says that it may contain wheat. 🙁 maybe you can try millet? despite what you’ll read in a lot of places, oats are not safe for most people on gluten free diets. the issue of contamination is only one aspect. for many people, the protein in oats is so similar to the protein in wheat that it continues to cause damage (sometimes unseen and over a period of time, similar to the way gluten can damage the villi of the intestines even if you don’t feel that immediate pain after eating it) and there is generally a safe threshold for people as well that is fairly low. most celiac and gi authorities say that oats can be tested under a doctor’s supervision after a year of being gluten free, and then in small amounts. here is a lot more information with links. http://www.examiner.com/article/why oats are not safe for most people on gluten free diets hi there, i am a licensed naturopathic doctor who specializes in food sensitivities and just want to take a moment to shed some light on the oats/gluten issues. oats contain a protein within them that structurally looks very similar to gluten so the body may (or may not) cross react to this if a person is gluten sensitive. i hope that helps. okay, i’m in! convinced me, you certainly did. my hunt for psyllium seed husks starts tomorrow. i try not to eat too much in the way of bread but have been craving something to dunk in my soup and to bulk out my salad at lunch time, this seems like the perfect nutritious, whole foods solution. thanks for sharing! yum! i have tried so many of your recipes and love them all. so thankful i found it. can you substitute psyllium with anything? thank you preach! i am ready to change my life with this bread. it looks damn good. ah! this looks outrageous! i was jonesing to make some bread this week and now i have an even better excuse to. thank you for the inspiration! this bread looks beautiful! i have to try it. and i also love love love rye bread. thank you so much for your beautiful blog and your delicious recipes. love from copenhagen <3 i loved this but a question is bouncing in my mind. i’ve been reading tim ferriss’s book of 4 hour body. it exckuses all kinds od cereals and although you feel yourself losing weight, to me is impossible to folllow because i have a spleen deficiency and need cereals on a daily basis. but you, as an expert on food an ealth, what do you think about it? kiss and thanks these are not white, processed carbohydrates. they probably would not interfere with a weight loss diet at all. personally, i avoid any diet that says “all carbs are bad”. that is too extreme and ultimately very unhealthy. tim ferris does not advocate a ‘no carb’ diet   that’s why he calls it the ‘slow carb diet’. he encourages you to cut out all ‘fast’ carbs (refined flours, sugars, fruit etc) and requires that part of your diet be of slow carbs. all of the ingredients here (excepting the maple syrup in such a small quantity that it will have negligible effect on your weight loss) are ‘slow’ carbs and therefore encouraged as part of this diet. have a re read of the ‘slow carb diet’ chapter and you’ll see that he advocates (moderate) amounts of whole grain foods. he is very clear about how to attain results   the more rigorously you apply the ‘rules’, the faster the weight loss, the less rigorously, the slower. its entirely up to you, especially if you have a medical condition which requires you to include food types in greater quantities than recommended by him. good luck! could you suggest an alternative to the maple syrup for those on a candida diet? honey? stevia is a powerful sweetener. a couple of drops of liquid stevia extract usually works for me, but it depends on your preferred level of sweet. xylitol is another sugar free (non artificial) sweetener that you can use just like sugary things. perhaps some lemon juice if you’re just looking for flave? perhaps sub some poppy seeds for a nutty lemon poppy seed bread? hi there, so the bread was awesome except i think it made me extremely sick. has anyone else tried it and then had to go the bathroom so many times? it also caused me to vomit last night in the middle of the night… anyone else super sensitive to the psyllium husk too? could be the chia seeds? i’ve heard of people getting sick over them… that sounds really strange! i’ve been eating this bread for a whole month now ans i never got sick from it… ans nobody in my familly did. are you sure it was the bread ans not something else you eat? for candida, i’d go with stevia all and any other sweeteners are simple carbs, so they convert to sugar in our body. xylitol is the other sweetener that could be used, but does have a sugar content. it is, however, low gi and around 40% less calories per teaspoon compared to cane sugar, as far as i know. your email address will not be published. required fields are marked * δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); holistic nutritionist sarah britton has been publishing her plant based whole food recipes on my new roots since since 2007. after living in copenhagen, denmark for 9 years, sarah has moved back to the toronto area in her native canada in 2017. terms | privacy
newsletter and extremely fragrant and flavorful, thanks to turmeric and cardamom, nutty roasted pistachios and sweet golden raisins. by mia leimkuhler i will always, in any season, make a chicken and rice dish. it’s my favorite protein combined with my favorite carb, and i love it in any iteration: hainanese chicken rice, arroz chaufa, arroz con pollo, iwuk edesi, chicken perloo, chicken cook up rice, chicken doria, oyakodon. i don’t care if it’s hot outside; all are worth mopping my brow and doing that thing where i whap the sides of my t shirt away from my body. add kay chun’s new spiced chicken and rice to that list. boneless chicken thighs brown in olive oil until golden, and then garlic, cinnamon, cardamom, turmeric and allspice are bloomed in the same oil to release their aromas. (the turmeric is a thoughtful swap for saffron, which can be pretty pricey.) then go in the rice, broth, golden raisins and pistachios for a quick, gentle simmer. top with toasted almonds, and there you have it: some extremely nice chicken and rice. featured recipe view recipe → another nice thing about kay’s recipe is that it cooks up relatively quickly for a chicken and rice dish   just 45 minutes from start to finish. lidey heuck’s shrimp y (not to be confused with shrimpy) take on vongole rosso is also quite quick. so is ali slagle’s chipotle coconut chicken, an excellent use for that can of coconut milk in your pantry and the half empty jar of chipotle chiles in adobo in the fridge. summer weekends call for casual gatherings, and casual gatherings call for lovely salads. eric kim adapted this recipe for lettuces with fresh herbs and cheese from the chef adam baumgart of brooklyn’s oma grassa, and it speaks to a fundamental truth. “a good salad can transport you,” eric writes, “but the truly great ones all have one thing in common: plenty of cheese.” kay’s tahini ramen salad doesn’t have cheese, but it does have tahini, which lends plenty of creamy savoriness. it also has instant ramen noodles, which lend their wiggly goodness. save the seasoning packets for another use (like this japanese party mix). i’ll leave you with two easy cooking projects for the weekend, because nothing feels more luxurious to me than having a couple of hours to do whatever i want in the kitchen. melissa knific’s new strawberry jam recipe calls to me, a gorgeous use for the bruised berries i pick up from the discount tables at my farmers’ market.