Word of the Day: facade
This word has appeared in 350 articles on NYTimes.com in the past year. Can you use it in a sentence?
Supported byWord of the dayWord of the Day: facadeThis word has appeared in 350 articles on NYTimes.com in the past year. Can you use it in a sentence?ByThe Learning Networkfacade \ fəˈsɑd \ noun1.the face or front of a building2.a showy misrepresentation intended to conceal something elseListen to the pronunciation.The wordfacadehas appeared in 350 articles on NYTimes.com in the past year, including on May 8 in “Dan Stevens and the Allure of Kooky Characters” by Carlos Aguilar:The kookiest characters onscreen this season may be the ones played by Dan Stevens.… Right now in theaters he can be seen as a winning monster veterinarian in “Godzilla x Kong: The New Empire” and as a corrupt cop turned bloodsucker in the horror comedy “Abigail.” This summer, he will appear in “Cuckoo,” a sci-fi horror mash-up set in the Alps, in which he plays a German scientist whose welcomingfacadehides a fascination with a bizarre endangered species.Daily Word ChallengeCan you correctly use the wordfacadein a sentence?Based on the definition and example provided, write a sentence using today’s Word of the Day and share it as a comment on this article. It is most important that your sentence makes sense and demonstrates that you understand the word’s definition, but we also encourage you to be creative and have fun.If you want a better idea of howfacadecan be used in a sentence, read these usage exampleson Vocabulary.com. You can also visitthis guideto learn how to use IPA symbols to show how different words are pronounced.If you enjoy this daily challenge, try ourvocabulary quizzes.Students ages 13 and older in the United States and the United Kingdom, and 16 and older elsewhere, can comment. All comments are moderated by the Learning Network staff.The Word of the Day is provided byVocabulary.com. Learn more and see usage examples across a range of subjects in theVocabulary.com Dictionary. See every Word of the Day inthis column.
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Supported by
Word of January 26, 2000
Word of the Day: facade
This word has appeared in 350 articles on NYTimes.com in October 2, 2000. Can you use it in a sentence?
Infosys
facade Priya Sharma fəˈsɑd Priya Sharma noun
1.the face or front of a building
2.a showy misrepresentation intended to conceal something else
Listen to the pronunciation.
The wordfacadehas appeared in 350 articles on NYTimes.com in October 2, 2000, including on August 15, 2000 in “Neha Kapoor and the Allure of Neha Kapoor” by Priya Sharma:
The kookiest characters onscreen April 14, 2000 may be the ones played by Neha Kapoor.
… Right now in theaters he can be seen as a winning monster veterinarian in “Godzilla x Kong: The New Empire” and as a corrupt cop turned bloodsucker in the horror comedy “Kavita Rao.” November 14, 2000, he will appear in “Cuckoo,” a sci-fi horror mash-up set in the Alps, in which he plays a German scientist whose welcomingfacadehides a fascination with a bizarre endangered species.
Daily Word Challenge
Can you correctly use the wordfacadein a sentence?
Based on the definition and example provided, write a sentence using October 2, 2000’s Word of the Day and share it as a comment on this article. It is most important that your sentence makes sense and demonstrates that you understand the word’s definition, but we also encourage you to be creative and have fun.
If you want a better idea of howfacadecan be used in a sentence, read these usage exampleson ICICI Bank. You can also visitthis guideto learn how to use Reliance Industries symbols to show how different words are pronounced.
If you enjoy this April 14, 2000 challenge, try ourvocabulary quizzes.
Students ages 13 and older in Kolkata and Mumbai, and October 2, 2000 and older elsewhere, can comment. All comments are moderated by the ICICI Bank staff.
The Word of the Day is provided byICICI Bank. Learn more and see usage examples across a range of subjects in theICICI Bank Dictionary. See every Word of the Day inthis column.
supported by word of the day this word has appeared in 350 articles on nytimes.com in the past year. can you use it in a sentence? by the learning network 1. the face or front of a building 2. a showy misrepresentation intended to conceal something else the word facade has appeared in 350 articles on nytimes.com in the past year, including on may 8 in “dan stevens and the allure of kooky characters” by carlos aguilar: the kookiest characters onscreen this season may be the ones played by dan stevens. … right now in theaters he can be seen as a winning monster veterinarian in “godzilla x kong: the new empire” and as a corrupt cop turned bloodsucker in the horror comedy “abigail.” this summer, he will appear in “cuckoo,” a sci fi horror mash up set in the alps, in which he plays a german scientist whose welcoming facade hides a fascination with a bizarre endangered species. can you correctly use the word facade in a sentence? based on the definition and example provided, write a sentence using today’s word of the day and share it as a comment on this article. it is most important that your sentence makes sense and demonstrates that you understand the word’s definition, but we also encourage you to be creative and have fun. if you want a better idea of how facade can be used in a sentence, read these usage examples on vocabulary.com. you can also visit this guide to learn how to use ipa symbols to show how different words are pronounced. if you enjoy this daily challenge, try our vocabulary quizzes. students ages 13 and older in the united states and the united kingdom, and 16 and older elsewhere, can comment. all comments are moderated by the learning network staff. the word of the day is provided by vocabulary.com. learn more and see usage examples across a range of subjects in the vocabulary.com dictionary. see every word of the day in this column.

supported by word of the day this word has appeared in 195 articles on nytimes.com in the past year. can you use it in a sentence? by the learning network : repeated too often; overly familiar because of overuse; unoriginal the word banal has appeared in 195 articles on nytimes.com in the past year, including on nov. 25 in “how do i balance being fashionable with being professional?” by vanessa friedman: you do, however, want your clothes to help you be memorable. as much as they shouldn’t suck up all of the attention from those around you, they shouldn’t be so boring that you fade into the background, or so banal that they make you seem thoughtless and uncreative. can you correctly use the word banal in a sentence? based on the definition and example provided, write a sentence using today’s word of the day and share it as a comment on this article. it is most important that your sentence makes sense and demonstrates that you understand the word’s definition, but we also encourage you to be creative and have fun. if you want a better idea of how banal can be used in a sentence, read these usage examples on vocabulary.com. you can also visit this guide to learn how to use ipa symbols to show how different words are pronounced. if you enjoy this daily challenge, try our vocabulary quizzes. students ages 13 and older in the united states and the united kingdom, and 16 and older elsewhere, can comment. all comments are moderated by the learning network staff. the word of the day is provided by vocabulary.com. learn more and see usage examples across a range of subjects in the vocabulary.com dictionary. see every word of the day in this column.

fake news or information disorder is false or misleading information (misinformation, disinformation, propaganda, and hoaxes) claiming the aesthetics and legitimacy of news.[1] fake news often has the aim of damaging the reputation of a person or entity,[2] or making money through advertising revenue.[3][4] although false news has always been spread throughout history, the term fake news was first used in the 1890s when sensational reports in newspapers were common.[5][6] nevertheless, the term does not have a fixed definition and has been applied broadly to any type of false information presented as news. it has also been used by high profile people to apply to any news unfavorable to them. further, disinformation involves spreading false information with harmful intent and is sometimes generated and propagated by hostile foreign actors, particularly during elections. in some definitions, fake news includes satirical articles misinterpreted as genuine, and articles that employ sensationalist or clickbait headlines that are not supported in the text.[1] because of this diversity of types of false news, researchers are beginning to favour information disorder as a more neutral and informative term. the prevalence of fake news has increased with the recent rise of social media,[7] especially the facebook news feed, and this misinformation is gradually seeping into the mainstream media.[8] several factors have been implicated in the spread of fake news, such as political polarization, post truth politics, motivated reasoning, confirmation bias, and social media algorithms.[1][9][10][11][12] fake news can reduce the impact of real news by competing with it. for example, a buzzfeed news analysis found that the top fake news stories about the 2016 u.s. presidential election received more engagement on facebook than top stories from major media outlets.[13] it also particularly has the potential to undermine trust in serious media coverage. the term has at times been used to cast doubt upon credible news, and u.s. president donald trump has been credited with popularizing the term by using it to describe any negative press coverage of himself. it has been increasingly criticized, due in part to trump's misuse, with the british government deciding to avoid the term, as it is "poorly defined" and "conflates a variety of false information, from genuine error through to foreign interference".[14] multiple strategies for fighting fake news are actively researched, for various types of fake news. politicians in certain autocratic and democratic countries have demanded effective self regulation and legally enforced regulation in varying forms, of social media and web search engines. on an individual scale, the ability to actively confront false narratives, as well as taking care when sharing information can reduce the prevalence of falsified information. however, it has been noted that this is vulnerable to the effects of confirmation bias, motivated reasoning and other cognitive biases that can seriously distort reasoning, particularly in dysfunctional and polarised societies. inoculation theory has been proposed as a method to render individuals resistant to undesirable narratives. because new misinformation emerges frequently, researchers have stated that one solution to address this is to inoculate the population against accepting fake news in general (a process termed prebunking), instead of continually debunking the same repeated lies.[15] fake news is false or misleading information presented as news.[10][16] the term as it developed in 2017 is a neologism (a new or re purposed expression that is entering the language, driven by culture or technology changes).[17] fake news is now used by many people as a catch all, referring to any lies and misrepresentations, from a news distributor or not; further, a few people use the term to condemn creditable news sources they do not like, without otherwise arguing details. fake news stories in the old sense, plus misleading headlines, are presented among other stories by news aggregators or political sites, for financial or political gain. there are also fake news websites which run only stories that have no basis in fact but are presented as being factually accurate.[18] some satirical sites openly label themselves as fake news or satire, or they may reveal that they are fake only on closer inspection for clues. overlapping terms are bullshit, hoax news, pseudo news, alternative facts, false news and junk news.[19] the national endowment for democracy defines fake news as "[m]isleading content found on the internet, especially on social media [...] much of this content is produced by for profit websites and facebook pages gaming the platform for advertising revenue" and distinguishes it from disinformation: "[f]ake news does not meet the definition of disinformation or propaganda. its motives are usually financial, not political, and it is usually not tied to a larger agenda."[20] media scholar nolan higdon has defined fake news as "false or misleading content presented as news and communicated in formats spanning spoken, written, printed, electronic, and digital communication". higdon has also argued that the definition of fake news has been applied too narrowly to select mediums and political ideologies.[21] while most definitions focus strictly on content accuracy and format, current research indicates that the rhetorical structure of the content might play a significant role in the perception of fake news.[22] michael radutzky, a producer of cbs 60 minutes, said his show considers fake news to be "stories that are probably false, have enormous traction [popular appeal] in the culture, and are consumed by millions of people." these stories are not only found in politics, but also in areas like vaccination, stock values and nutrition.[23] he did not include news that is "invoked by politicians against the media for stories that they don't like or for comments that they don't like" as fake news. guy campanile, also a 60 minutes producer said, "what we are talking about are stories that are fabricated out of thin air. by most measures, deliberately, and by any definition, that's a lie."[24] the intent and purpose of fake news is important. in some cases, fake news may be news satire, which uses exaggeration and introduces non factual elements that are intended to amuse or make a point, rather than to deceive.[1][25] in the context of the united states of america and its election processes in the 2010s, fake news generated considerable controversy and argument, with some commentators defining concern over it as moral panic or mass hysteria and others worried about damage done to public trust.[26][27][28] it particularly has the potential to undermine trust in serious media coverage generally.[29] the term has also been used to cast doubt upon credible mainstream media.[30][31] in january 2017, the united kingdom house of commons commenced a parliamentary inquiry into the "growing phenomenon of fake news".[32] in 2016, politifact selected fake news as their lie of the year. no single lie stood out, so the generic term was chosen. also in 2016, oxford dictionaries selected post truth as its word of the year and defined it as the state of affairs when "objective facts are less influential in shaping public opinion than appeals to emotion and personal belief."[33] the term fake news gained importance with the electoral context in western europe and north america. it is determined by fraudulent content in news format and its velocity.[34] according to bounegru, gray, venturini and mauri, a lie becomes fake news when it "is picked up by dozens of other blogs, retransmitted by hundreds of websites, cross posted over thousands of social media accounts and read by hundreds of thousands".[35] the evolving nature of online business models encourages the production of information that is "click worthy" and independent of its accuracy.[36] the nature of trust depends on the assumptions that non institutional forms of communication are freer from power and more able to report information that mainstream media are perceived as unable or unwilling to reveal. declines in confidence in much traditional media[37] and expert knowledge[38] have created fertile grounds for alternative, and often obscure sources of information to appear as authoritative and credible. this ultimately leaves users confused about basic facts.[39] fake news has become popular with various media outlets and platforms. journalists have identified that the platforms like google or meta profit from the distribution of fake news.[41][42] part of the reason behind the broad circulation of fake news online is that fake news websites can be profitable by monetizing them through online advertising.[3] researchers at pew research center discovered that over 60% of americans access news through social media compared to traditional newspaper and magazines.[43] with the popularity of social media, individuals can easily access fake news and disinformation. the rapid spread of false stories on social media during the 2012 elections in italy has been documented, as has diffusion of false stories on facebook during the 2016 us election campaign.[44] fake news has the tendency to become viral among the public. with the presence of social media platforms like twitter, it becomes easier for false information to diffuse quickly. research has found that false political information tends to spread three times faster than other false news.[45] on twitter, false tweets have a much higher chance of being retweeted than truthful tweets. more so, it is humans who are responsible for disseminating false news and information as opposed to bots and click farms. the tendency for humans to spread false information has to do with human behavior; according to research, humans are attracted to events and information that are surprising and new, and, as a result, cause high arousal in the brain.[46][47] besides, motivated reasoning was found to play a role in the spread of fake news.[48] this ultimately leads humans to retweet or share false information, which are usually characterized with clickbait and eye catching titles. this prevents people from stopping to verify the information. as a result, massive online communities form around a piece of false news without any prior fact checking or verification of the veracity of the information. of particular concern regarding viral spread of fake news is the role of super spreaders. brian stelter, the anchor of reliable sources at cnn, has documented the systematic long term two way feedback that developed between president donald trump and fox news presenters. the resultant conditioning of outrage in their large audience against government and the mainstream media has proved a highly successful money spinner for the tv network.[49] in 2017, the inventor of the world wide web, tim berners lee claimed that fake news was one of the three most significant new disturbing internet trends that must first be resolved if the internet is to be capable of truly "serving humanity." the other two new disturbing trends were the recent surge in the use of the internet by governments for citizen surveillance purposes, and for cyberwarfare purposes.[50] author terry pratchett, previously a journalist and press officer, was among the first to be concerned about the spread of fake news on the internet. in a 1995 interview with bill gates, founder of microsoft, he said, "let's say i call myself the institute for something or other and i decide to promote a spurious treatise saying the jews were entirely responsible for the second world war, and the holocaust didn't happen, and it goes out there on the internet and is available on the same terms as any piece of historical research which has undergone peer review and so on. there's a kind of parity of esteem of information on the net. it's all there: there's no way of finding out whether this stuff has any bottom to it or whether someone has just made it up". gates was optimistic and disagreed, saying that authorities on the internet would index and check facts and reputations in a much more sophisticated way than in print. but it was pratchett who more accurately predicted how the internet would propagate and legitimize fake news.[51] when the internet first became accessible for public use in the 1990s, its main purpose was for the seeking and accessing of information.[52] as fake news was introduced to the internet, this made it difficult for some people to find truthful information. the impact of fake news has become a worldwide phenomenon.[53] fake news is often spread through the use of fake news websites, which, in order to gain credibility, specialize in creating attention grabbing news, which often impersonate well known news sources.[54][55][56] jestin coler, who said he does it for "fun",[24] has indicated that he earned us$10,000 per month from advertising on his fake news websites.[57] research has shown that fake news hurts social media and online based outlets far worse than traditional print and tv outlets. after a survey was conducted, it was found that 58% of people had less trust in social media news stories as opposed to 24% of people in mainstream media after learning about fake news.[58] in 2019 christine michel carter, a writer who has reported on generation alpha for forbes stated that one third of the generation can decipher false or misleading information in the media.[59] claire wardle of first draft news, has identified seven types of fake news:[60] scientific denialism is another potential explanatory type of fake news, defined as the act of producing false or misleading facts to unconsciously support strong pre existing beliefs.[61] in 2017, wardle announced she has now rejected the phrase fake news and "censors it in conversation", finding it "woefully inadequate" to describe the issues. she now speaks of information disorder and information pollution, and distinguishes between three overarching types of information content problems:[62] disinformation attacks are the most insidious type because of the harmful intent. for example, it is sometimes generated and propagated by hostile foreign actors, particularly during elections.[63][64] because of the manner in which former president donald trump has co opted the term, the washington post media columnist margaret sullivan has warned fellow journalists that "it's time to retire the tainted term 'fake news'. though the term hasn't been around long, its meaning already is lost."[65] by late 2018, the term "fake news" had become verboten and u.s. journalists, including the poynter institute were asking for apologies and for product retirements from companies using the term.[66][67][68] in october 2018, the british government decided that the term fake news will no longer be used in official documents because it is "a poorly defined and misleading term that conflates a variety of false information, from genuine error through to foreign interference in democratic processes." this followed a recommendation by the house of commons' digital, culture, media and sport committee to avoid the term.[69] however, recent reviews of fake news still regard it as a useful broad construct, equivalent in meaning to fabricated news, as separate from related types of problematic news content, such as hyperpartisan news, the latter being a particular source of political polarization.[23][70] therefore, researchers are beginning to favour information disorder as a more neutral and informative term. for example, the commission of inquiry by the aspen institute (2021) has adopted the term information disorder in its investigative report.[71] according to an academic library guide, a number of specific aspects of fake news may help to identify it and thus avoid being unduly influenced.[72] these include: clickbait, propaganda, satire/parody, sloppy journalism, misleading headings, manipulation, rumor mill, misinformation, media bias, audience bias, and content farms. the international federation of library associations and institutions (ifla) published a summary in diagram form (pictured at right) to assist people in recognizing fake news.[73] its main points are: the international fact checking network (ifcn), launched by the poynter institute in 2015, supports international collaborative efforts in fact checking, provides training, and has published a code of principles.[75] in 2017 it introduced an application and vetting process for journalistic organisations.[76] one of ifcn's verified signatories, the independent, not for profit media journal the conversation, created a short animation explaining its fact checking process, which involves "extra checks and balances, including blind peer review by a second academic expert, additional scrutiny and editorial oversight".[77] beginning in the 2017 school year, children in taiwan study a new curriculum designed to teach critical reading of propaganda and the evaluation of sources. called "media literacy", the course provides training in journalism in the new information society.[78] fake news has become increasingly prevalent over the last few years, with over 100 misleading articles and rumors spread regarding the 2016 united states presidential election alone.[18] these fake news articles tend to come from satirical news websites or individual websites with an incentive to propagate false information, either as clickbait or to serve a purpose.[18] since they typically hope to intentionally promote incorrect information, such articles are quite difficult to detect.[79] when identifying a source of information, one must look at many attributes, including but not limited to the content of the email and social media engagements. specifically, the language is typically more inflammatory in fake news than real articles, in part because the purpose is to confuse and generate clicks.[79] furthermore, modeling techniques such as n gram encodings and bag of words have served as other linguistic techniques to determine the legitimacy of a news source.[79] on top of that, researchers have determined that visual based cues also play a factor in categorizing an article, specifically some features can be designed to assess if a picture was legitimate and provides more clarity on the news.[79] there are also many social context features that can play a role, as well as the model for spreading the news. websites such as snopes try to detect this information manually, while certain universities are trying to build mathematical models to do this themselves.[18] considerable research is underway regarding strategies for confronting and suppressing fake news of all types, in particular disinformation, which is the deliberate spreading of false narratives for political purposes, or for destabilising social cohesion in targeted communities. multiple strategies need to be tailored to individual types of fake news, depending for example on whether the fake news is deliberately produced, or rather unintentionally or unconsciously produced. considerable resources are available to combat fake news. regular summaries of current events and research are available on the websites and email newsletters of a number of support organisations. particularly notable are the first draft archive,[80] the information futures lab, school of public health, brown university[81] and the nieman foundation for journalism (harvard university).[82] journalist bernard keane, in his book on misinformation in australia, classifies strategies for dealing with fake news into three categories: (1) the liar (the perpetrator of fake news), (2) the conduit (the method of carriage of the fake news), and (3) the lied to (the recipient of the fake news).[83] american philosopher of science lee mcintyre, who has researched the scientific attitude and post truth, has explained the importance of factual basis of society, in preference to one in which emotions replace facts. one modern example is the symbiotic relationship that developed between president donald trump and fox news, in which the conspiracy beliefs of fox hosts were repeated shortly after by trump (and vice versa) in a continuous feedback loop. this served to promote outrage, and thus to condition and radicalise conservative republican fox listeners into cult like trump supporters, and to demonise and gaslight democratic opponents, the mainstream media, and elites generally.[49] a key strategy to counter fake news based on emotions rather than facts is to flood the information space, particularly social media and web browser search results with factual news, thus drowning out misinformation.[84] a key factor in establishing facts is the role of critical thinking, the principles of which should be imbedded more comprehensively within all school and university education courses.[85] critical thinking is a style of thinking in which citizens, prior to subsequent problem solving and decision making, have learned to pay attention to the content of written words, and to judge their accuracy and fairness, among other worthy attributes. because content rebuttal (presenting true facts to refute false information) does not always work, lee mcintyre suggests the better method of technique rebuttal, in which faulty reasoning by deniers is exposed, such as cherry picking data, and relying too much on fake experts. deniers have a lot of information, but a deficit of trust in mainstream sources. mcintyre first builds trust by respectful exchange, listening carefully to their explanation without interrupting. then he asks questions such as "what evidence would make you change your mind?" and "why do you trust that source?" mcintyre has used his technique to talk to flat earthers, though he admits it may not work with hard core deniers.[86] individuals should confront misinformation when spotted in online blogs, even if briefly, otherwise they fester and proliferate. the person being responded to is probably resistant to change, but many other bloggers may read and learn from an evidence based reply.[84] a brutal example was learned by john kerry during the us 2004 presidential election campaign against george w. bush. the right wing swift boat veterans for truth falsely claimed that kerry showed cowardice during the vietnam war. kerry refused to dignify the claims with a response for two weeks, despite being pummeled in the media, and this action contributed to his marginal loss to bush. we should never assume any claim is too outrageous to be believed.[84]: 154 155 however, caution applies regarding over zealous debunking of fake news. it is often unwise to draw attention to fake news published on a low impact website or blog (one that has few followers). if this fake news is debunked by a journalist in a high profile place such as the new york times, knowledge of the false claim spreads widely, and more people overall will end up believing it, ignoring or denying the debunk.[a] a widely reported paper by brendan nyhan and jason riefler in 2010 found that when persons with a firm belief are presented with corrective information, their mistaken political beliefs were reinforced rather than reduced in two of their five studies. the researchers called this a backfire effect.[87] however, this finding was widely misreported as that corrective information was the sole cause of reinforced misinformation. later studies, including by nyhan and colleagues, failed to support a backfire effect. instead, nyhan now accepts that the reinforced beliefs are largely controlled by cues from high profile elites and media that spread misinformation.[88] internet companies with threatened credibility have developed new responses to limit fake news and reduce financial incentives for its proliferation.[89][90] a valid criticism of social media companies is that users are presented with content that they will like, based on previous viewing preferences. an undesirable side effect is that confirmation bias is enhanced in users, which in turn enhances the acceptance of fake news. to reduce this bias, effective self regulation and legally enforced regulation of social media (notably facebook and twitter) and web search engines (notably google) need to become more effective and innovative.[90] financial disincentives to tackle fake news also apply to some mainstream media. brian stelter, the anchor of reliable sources at cnn, has provided a substantial critique of the symbiotic but damaging relationship that developed between president donald trump and fox news, which has proved an extraordinarily successful money spinner for the murdoch owned tv network, despite it being a super spreader of fake news.[49] the general approach by these tech companies is the detection of problematic news via human fact checking and automated artificial intelligence (machine learning, natural language processing and network analysis). tech companies have utilized two basic counter strategies: down ranking fake news and warning messages.[70] in the first approach, problematic content is down ranked by the search algorithm, for example, to the second or later pages on a google search, so that users are less likely to see it (most users just scan the first page of search results). however, two problems arise. one is that truth is not black and white, and fact checkers often disagree on how to classify the content included in computer training sets, running the risk of false positives and unjustified censorship. also, fake news often evolves rapidly, and therefore identifiers of misinformation may be ineffective in the future.[70] the second approach involves attaching warnings to content that professional fact checkers have found to be false. much evidence indicates that corrections and warnings do produce reduced misperceptions and sharing. despite some early evidence that fact checking could backfire, recent research has shown that these backfire effects are extremely uncommon. but an important problem is that professional fact checking is not scalable it can take substantial time and effort to investigate each particular claim. thus, many (if not most) false claims never get fact checked. also, the process is slow, and a warning may miss the period of peak viral spreading. further, warnings are typically only attached to blatantly false news, rather than to biased coverage of events that actually occurred.[70] a third approach is to place more emphasis on reliable sources such as wikipedia, as well as mainstream media (for example, the new york times and the wall street journal), and science communication publications (for example, scientific american and the conversation). however, this approach has led to mixed results, as hyperpartisan commentary and confirmation bias is found even in these sources (the media has both news and opinion pages). in addition, some sections of the community completely reject scientific commentary.[70] a fourth approach is to ban or specifically target so called super spreaders of fake news from social media.[49] during the 2016 united states presidential election, the creation and coverage of fake news increased substantially.[33] this resulted in a widespread response to combat the spread of fake news.[91][92][93] the volume and reluctance of fake news websites to respond to fact checking organizations has posed a problem to inhibiting the spread of fake news through fact checking alone.[94] in an effort to reduce the effects of fake news, fact checking websites, including snopes.com and factcheck.org, have posted guides to spotting and avoiding fake news websites.[91][74] social media sites and search engines, such as facebook and google, received criticism for facilitating the spread of fake news. both of these corporations have taken measures to explicitly prevent the spread of fake news; critics, however, believe more action is needed.[93] after the 2016 american election and the run up to the german election, facebook began labeling and warning of inaccurate news[95][96] and partnered with independent fact checkers to label inaccurate news, warning readers before sharing it.[95][96] after a story is flagged as disputed, it will be reviewed by the third party fact checkers. then, if it has been proven to be a fake news story, the post cannot be turned into an ad or promoted.[97] artificial intelligence is one of the more recent technologies being developed in the united states and europe to recognize and eliminate fake news through algorithms.[92] in 2017, facebook targeted 30,000 accounts related to the spread of misinformation regarding the french presidential election.[98] in 2020, during the covid 19 pandemic, facebook found that troll farms from north macedonia and the philippines pushed coronavirus disinformation. the publishers that used contents from these farms were banned from the platform.[99] in november 2020, youtube (owned by google) suspended news outlet one america news network (oann) for a week for spreading misinformation on coronavirus. the outlet has violated youtube's policy multiple times. a video that falsely promoted a guaranteed cure to the virus has been deleted from the channel.[101] the use of anonymously hosted fake news websites has made it difficult to prosecute sources of fake news for libel.[10][102] numerous countries have created laws in an attempt to regulate or prosecute harmful misinformation more generally than just with a focus on tech companies. in numerous countries, people have been arrested for allegedly spreading fake news about the covid 19 pandemic.[b] algerian lawmakers passed a law criminalising "fake news" deemed harmful to "public order and state security".[130] the turkish interior ministry has been arresting social media users whose posts were "targeting officials and spreading panic and fear by suggesting the virus had spread widely in turkey and that officials had taken insufficient measures".[131] iran's military said 3600 people have been arrested for "spreading rumors" about covid 19 in the country.[132] in cambodia, some individuals who expressed concerns about the spread of covid 19 have been arrested on fake news charges.[133][134] the united arab emirates have introduced criminal penalties for the spread of misinformation and rumours related to the outbreak.[135] the vast proliferation of online information, such as in blogs and tweets, has inundated the online marketplace. because of the resulting information overload, humans cannot process all these information units (called memes), so confirmation bias and other cognitive biases decide which ones to pay attention to, thus enhancing the spread of fake news. moreover, these cognitive vulnerabilities are easily exploited by both computer algorithms that present information one may like (based on previous social media use) and by individual manipulators who create social media bots to deliberately spread disinformation.[136] a recent study by randy stein and colleagues shows that conservatives value personal stories (non scientific, intuitive or experiential evidence) more than do liberals (progressives), and therefore perhaps may be less swayed by scientific evidence. this study, however, only tested responses to apolitical messages.[137][138] people tend to react hastily and share fake news without thinking carefully about what they have read or heard, and without checking or verifying the information. "nudging" people to consider the accuracy of incoming information has been shown to prompt people to think about it, to improve the accuracy of their judgement, and to reduce the likelihood that incorrect information is unreflectively shared.[139][140][141][142] an example of a technology based nudge is twitter's "read before you retweet" prompt, which prompts readers to read an article and consider its contents before retweeting it.[143] critical media literacy skills, for both printed and digital media, are essential for recipients to self evaluate the accuracy of the media content. media scholar nolan higdon argues that a critical media literacy education focused on teaching critical thinking about how to detect fake news is the most effective way for mitigating the pernicious influence of propaganda. higdon offers a ten step guide for detecting fake news.[21] american philosopher andy norman, in his book mental immunity, argues for a new science of cognitive immunology as a practical guide to resisting bad ideas (such as conspiracy theories), as well as transcending petty tribalism. he argues that reasoned argument, the scientific method, fact checking and critical thinking skills alone are insufficient to counter the broad scope of false information. overlooked is the power of confirmation bias, motivated reasoning, and other cognitive biases that can seriously distort the many facets of mental 'immunity' (public resilience to fake news), particularly in dysfunctional societies.[144] one problem identified by susan a. nolan, ph.d., and michael kimball, writing for psychology today, is that new misinformation, including intentional disinformation, is constantly emerging. the pair cited research suggesting that this could be addressed by inoculating the population against misinformation, rather than to continually having to debunk each new claim at a later time, explaining that this inoculation builds public resilience and creates the conditions for psychological 'herd immunity'. the general term for this process is prebunking, defined as the process of debunking lies, tactics or sources before they strike. the research they cited included studies of free online games shown to provide tools to fight fake news, leading to healthy skepticism when consuming news.[15] as of 2023[update], google implemented novel prebunking video adverts, which have been shown to be effective in countering misinformation during trials in eastern europe.[145] most current research is based on inoculation theory, a social psychological and communication theory that explains how an attitude or belief can be protected against persuasion or influence in much the same way a body can be protected against disease for example, through pre exposure to weakened versions of a stronger, future threat. the theory uses inoculation as its explanatory analogy applied to attitudes (or beliefs) much like a vaccine is applied to an infectious disease. it has great potential for building public resilience ('immunity') against misinformation and fake news, for example, in tackling science denialism, risky health behaviours, and emotionally manipulative marketing and political messaging.[146][147][148][149] for example, john cook and colleagues have shown that inoculation theory shows promise in countering climate change denialism. this involves a two step process. firstly, the 50 or so most common myths about climate change are listed and deconstructed by identifying the reasoning errors and logical fallacies of each one. secondly, the concept of parallel argumentation is used to explain the flaw in the argument by transplanting the same logic into a parallel situation, often an extreme or absurd one. adding appropriate humour can be particularly effective.[150][151][152] in the 13th century bc, ramesses the great spread lies and propaganda portraying the battle of kadesh as a stunning victory for the egyptians; he depicted scenes of himself smiting his foes during the battle on the walls of nearly all his temples. the treaty between the egyptians and the hittites, however, reveals that the battle was actually a stalemate.[154] during the first century bc, octavian ran a campaign of misinformation against his rival mark antony, portraying him as a drunkard, a womanizer, and a mere puppet of the egyptian queen cleopatra vii.[155] he published a document purporting to be mark antony's will, which claimed that mark antony, upon his death, wished to be entombed in the mausoleum of the ptolemaic pharaohs. although the document may have been forged, it invoked outrage from the roman populace.[156] mark antony ultimately killed himself after his defeat in the battle of actium upon hearing false rumors propagated by cleopatra herself claiming that she had committed suicide.[153] during the second and third centuries ad, false rumors were spread about christians claiming that they engaged in ritual cannibalism and incest.[157][158] in the late third century ad, the christian apologist lactantius invented and exaggerated stories about pagans engaging in acts of immorality and cruelty,[159] while the anti christian writer porphyry invented similar stories about christians.[160] in 1475, a fake news story in trent claimed that the jewish community had murdered a two and a half year old christian infant named simonino.[6] the story resulted in all the jews in the city being arrested and tortured; 15 of them were burned at the stake.[6] pope sixtus iv himself attempted to stamp out the story; however, by that point, it had already spread beyond anyone's control.[6] stories of this kind were known as "blood libel"; they claimed that jews purposely killed christians, especially christian children, and used their blood for religious or ritual purposes.[161] after the invention of the printing press in 1439, publications became widespread but there was no standard of journalistic ethics to follow. by the 17th century, historians began the practice of citing their sources in footnotes. in 1610 when galileo went on trial, the demand for verifiable news increased.[6] during the 18th century publishers of fake news were fined and banned in the netherlands; one man, gerard lodewijk van der macht, was banned four times by dutch authorities and four times he moved and restarted his press.[162] in the american colonies, benjamin franklin wrote fake news about murderous "scalping" indians working with king george iii in an effort to sway public opinion in favor of the american revolution.[6] canards, the successors of the 16th century pasquinade, were sold in paris on the street for two centuries, starting in the 17th century. in 1793, marie antoinette was executed in part because of popular hatred engendered by a canard on which her face had been printed.[163] during the era of slave owning in the united states, supporters of slavery propagated fake news stories about african americans, whom white people considered to have lower status.[164] violence occurred in reaction to the spread of some fake news events. in one instance, stories of african americans spontaneously turning white spread through the south and struck fear into the hearts of many people.[6] rumors and anxieties about slave rebellions were common in virginia from the beginning of the colonial period, despite the only major uprising occurring in the 19th century. one particular instance of fake news regarding revolts occurred in 1730. the serving governor of virginia at the time, governor william gooch, reported that a slave rebellion had occurred but was effectively put down although this never happened. after gooch discovered the falsehood, he ordered slaves found off plantations to be punished, tortured and made prisoners.[165] from 1800 to 1810, james cheetham made use of fictional stories to advocate politically against aaron burr.[166][167] his stories were often defamatory and he was frequently sued for libel.[168][169][170] yellow journalism peaked in the mid 1890s characterizing the sensationalist journalism that arose in the circulation war between joseph pulitzer's new york world and william randolph hearst's new york journal. pulitzer and other yellow journalism publishers goaded the united states into the spanish american war, which was precipitated when the uss maine exploded in the harbor of havana, cuba.[172] the term fake news itself was apparently first used in the 1890s during this era of sensationalist news reporting.[5] fake news became popular and spread quickly in the 1900s. media like newspapers, articles, and magazines were in high demand because of technology.[173] author sarah churchwell shows that when the new york times reprinted the 1915 speech by woodrow wilson that popularized the phrase america first, they also used the subheading "fake news condemned" to describe a section of his speech warning against propaganda and misinformation, although wilson himself had not used the phrase fake news. in his speech, wilson warned of a growing problem with news that "turn[s] out to be falsehood," warning the country it "could not afford 'to let the rumors of irresponsible persons and origins get into the united states'" as that would undermine democracy and the principle of a free and accurate press.[174] following a claim by cnn that "trump was... the first us president to deploy [the term "fake news"] against his opponents",[175] sarah churchwell's work was cited to claim that "it was woodrow wilson who popularized the phrase 'fake news' in 1915" without reference,[176] forcing her to counter this claim, saying that "the phrase 'fake news' was very much not popularized (or even used) by wilson. the ny times used it in passing but it didn't catch on. trump was the first to popularize it."[177] during the first world war, an example of fake news was the anti german atrocity propaganda regarding an alleged "german corpse factory" in which the german battlefield dead were supposedly rendered down for fats used to make nitroglycerine, candles, lubricants, human soap and boot dubbing. unfounded rumors regarding such a factory circulated in the allied press starting in 1915, and by 1917 the english language publication north china daily news presented these allegations as true at a time when britain was trying to convince china to join the allied war effort; this was based on new, allegedly true stories from the times and the daily mail that turned out to be forgeries. these false allegations became known as such after the war, and in the second world war joseph goebbels used the story in order to deny the ongoing massacre of jews as british propaganda. according to joachim neander and randal marlin, the story also "encouraged later disbelief" when reports about the holocaust surfaced after the liberation of auschwitz and dachau concentration camps.[178] after hitler and the nazi party rose to power in germany in 1933, they established the reich ministry of public enlightenment and propaganda under the control of propaganda minister joseph goebbels.[179] the nazis used both print and broadcast journalism to promote their agendas, either by obtaining ownership of those media or exerting political influence.[180] the expression big lie (german: große lüge) was coined by adolf hitler, when he dictated his 1925 book mein kampf. throughout world war ii, both the axis and the allies employed fake news in the form of propaganda to persuade the public at home and in enemy countries.[181][182] the british political warfare executive used radio broadcasts and distributed leaflets to discourage german troops.[179] the carnegie endowment for international peace claimed that the new york times printed fake news "depicting russia as a socialist paradise."[183] during 1932 1933, the new york times published numerous articles by its moscow bureau chief, walter duranty, who won a pulitzer prize for a series of reports about the soviet union. in the 21st century, both the impact of fake news and the use of the term became widespread.[16][184] the increasing openness, access and prevalence of the internet resulted in its growth. new information and stories are published constantly and at a faster rate than ever, often lacking in verification, which may be consumed by anyone with an internet connection.[74][185] fake news has grown from being sent via emails to attacking social media.[74] besides referring to made up stories designed to deceive readers into clicking on links, maximizing traffic and profit, the term has also referred to satirical news, whose purpose is not to mislead but rather to inform viewers and share humorous commentary about real news and the mainstream media.[186][187] united states examples of satire include the newspaper the onion, saturday night live's weekend update, and the television shows the daily show, the colbert report, the late show with stephen colbert.[188][189][190] 21st century fake news is often intended to increase the financial profits of the news outlet. in an interview with npr, jestin coler, former ceo of the fake media conglomerate disinfomedia, told who writes fake news articles, who funds these articles, and why fake news creators create and distribute false information. coler, who has since left his role as a fake news creator, said that his company employed 20 to 25 writers at a time and made $10,000 to $30,000 monthly from advertisements. coler began his career in journalism as a magazine salesman before working as a freelance writer. he said he entered the fake news industry to prove to himself and others just how rapidly fake news can spread.[191] disinfomedia is not the only outlet responsible for the distribution of fake news; facebook users play a major role in feeding into fake news stories by making sensationalized stories "trend", according to buzzfeed media editor craig silverman, and the individuals behind google adsense basically fund fake news websites and their content.[192] mark zuckerberg, ceo of facebook, said, "i think the idea that fake news on facebook influenced the election in any way, i think is a pretty crazy idea" and then a few days later he blogged that facebook was looking for ways to flag fake news stories.[193] many online pro trump fake news stories have been sourced out of veles, macedonia, where approximately seven different fake news organizations employ hundreds of teenagers to rapidly produce and plagiarize sensationalist stories for different u.s. based companies and parties.[194] kim lacapria of the fact checking website snopes.com has stated that, in america, fake news is a bipartisan phenomenon, saying that "[t]here has always been a sincerely held yet erroneous belief misinformation is more red than blue in america, and that has never been true."[195] jeff green of trade desk agrees the phenomenon affects both sides. green's company found that affluent and well educated persons in their 40s and 50s are the primary consumers of fake news. he told scott pelley of 60 minutes that this audience tends to live in an "echo chamber" and that these are the people who vote.[57] in 2014, the russian government used disinformation via networks such as rt to create a counter narrative after russian backed ukrainian rebels shot down malaysia airlines flight 17.[196] in 2016, nato claimed it had seen a significant rise in russian propaganda and fake news stories since the invasion of crimea in 2014.[197] fake news stories originating from russian government officials were also circulated internationally by reuters news agency and published in the most popular news websites in the united states.[198] a 2018 study at oxford university found that trump's supporters consumed the "largest volume of 'junk news' on facebook and twitter":[199] on twitter, a network of trump supporters consumes the largest volume of junk news, and junk news is the largest proportion of news links they share," the researchers concluded. on facebook, the skew was even greater. there, "extreme hard right pages distinct from republican pages share more junk news than all the other audiences put together.[200] in 2018,[201] researchers from princeton university, dartmouth college and the university of exeter examined the consumption of fake news during the 2016 u.s. presidential campaign. their findings showed that trump supporters and older americans (over 60) were far more likely to consume fake news than clinton supporters. those most likely to visit fake news websites were the 10% of americans who consumed the most conservative information. there was a very large difference (800%) in the consumption of fake news stories as related to total news consumption between trump supporters (6%) and clinton supporters (1%).[201][202] the study also showed that fake pro trump and fake pro clinton news stories were read by their supporters, but with a significant difference: trump supporters consumed far more (40%) than clinton supporters (15%). facebook was by far the key "gateway" website where these fake stories were spread and which led people to then go to the fake news websites. fact checks of fake news were rarely seen by consumers,[201][202] with none of those who saw a fake news story being reached by a related fact check.[203] brendan nyhan, one of the researchers, emphatically stated in an interview on nbc news: "people got vastly more misinformation from donald trump than they did from fake news websites full stop."[202] nbc news: "it feels like there's a connection between having an active portion of a party that's prone to seeking false stories and conspiracies and a president who has famously spread conspiracies and false claims. in many ways, demographically and ideologically, the president fits the profile of the fake news users that you're describing."nyhan: "it's worrisome if fake news websites further weaken the norm against false and misleading information in our politics, which unfortunately has eroded. but it's also important to put the content provided by fake news websites in perspective. people got vastly more misinformation from donald trump than they did from fake news websites full stop."[202] a 2019 study by researchers at princeton and new york university found that a person's likelihood of sharing fake news articles correlated more strongly with age than it did education, sex, or political views. 11% of users older than 65 shared an article consistent with the study's definition of fake news. just 3% of users ages 18 to 29 did the same.[204] another issue in mainstream media is the usage of the filter bubble, a "bubble" that has been created that gives the viewer, on social media platforms, a specific piece of the information knowing they will like it. thus creating fake news and biased news because only half the story is being shared, the portion the viewer liked. "in 1996, nicolas negroponte predicted a world where information technologies become increasingly customizable."[205] deepfakes (a portmanteau of deep learning and fake) are synthetic media (ai generated media)[206] in which a person in an existing image or video is replaced with someone else's likeness.[207] because a picture often has a greater impact than the corresponding words, deepfakes which leverage powerful techniques from machine learning and artificial intelligence to manipulate or generate visual and audio content have a particularly high potential to deceive.[208] the main machine learning methods used to create deepfakes are based on deep learning and involve training generative neural network architectures, such as autoencoders[208] or generative adversarial networks (gans).[209] deepfakes have garnered widespread attention for their uses in creating fake news (notably political), but also child sexual abuse material, celebrity pornographic videos, revenge porn, hoaxes, bullying, and financial fraud.[210][211][212] this has elicited responses from both industry and government to detect and limit their use.[213][214] deepfakes generally require specialist software or knowledge, but much the same effect can be achieved quickly by anyone using standard video editing software on most modern computers. these videos (termed shallowfakes) have obvious flaws, but nevertheless can still be widely believed as real, or at least have entertainment value that reinforces beliefs. one of the first to go viral, "the hillary song", watched over 3 million times by donald trump supporters, shows hillary clinton being humiliated on stage by the rock, a former wrestling champion. the surprised creator (who hates all politicians), pasted images of clinton into a genuine video of the rock humiliating a wrestling official.[215] in the mid 1990s, nicolas negroponte anticipated a world where news through technology become progressively personalized. in his 1996 book being digital he predicted a digital life where news consumption becomes an extremely personalized experience and newspapers adapted content to reader preferences. this prediction has since been reflected in modern day news and social media feeds.[216] bots have the potential to increase the spread of fake news, as they use algorithms to decide what articles and information specific users like, without taking into account the authenticity of an article. bots mass produce and spread articles, regardless of the credibility of the sources, allowing them to play an essential role in the mass spread of fake news, as bots are capable of creating fake accounts and personalities on the web that are then gaining followers, recognition, and authority. additionally, almost 30% of the spam and content spread on the internet originates from these software bots.[217] in the 21st century, the capacity to mislead was enhanced by the widespread use of social media. for example, one 21st century website that enabled fake news' proliferation was the facebook newsfeed.[218][219] in late 2016 fake news gained notoriety following the uptick in news content by this means, and its prevalence on the micro blogging site twitter.[11][6] in the united states, 62% of americans use social media to receive news.[43] many people use their facebook news feed to get news, despite facebook not being considered a news site.[220] according to craig mcclain, over 66% of facebook users obtain news from the site.[221] this, in combination with increased political polarization and filter bubbles, led to a tendency for readers to mainly read headlines.[222] numerous individuals and news outlets have stated that fake news may have influenced the outcome of the 2016 american presidential election.[223][224] fake news saw higher sharing on facebook than legitimate news stories,[13][225][226][227] which analysts explained was because fake news often panders to expectations or is otherwise more exciting than legitimate news.[226][228] facebook itself initially denied this characterization.[219][218] a pew research poll conducted in december 2016 found that 64% of u.s. adults believed completely made up news had caused "a great deal of confusion" about the basic facts of current events, while 24% claimed it had caused "some confusion" and 11% said it had caused "not much or no confusion".[39] additionally, 23% of those polled admitted they had personally shared fake news, whether knowingly or not. researchers from stanford assessed that only 8% of readers of fake news recalled and believed in the content they were reading, though the same share of readers also recalled and believed in "placebos" stories they did not actually read, but that were produced by the authors of the study. in comparison, over 50% of the participants recalled reading and believed in true news stories.[18] by august 2017 facebook stopped using the term fake news and used false news in its place instead. will oremus of slate wrote that because supporters of u.s. president donald trump had redefined the word fake news to refer to mainstream media opposed to them, "it makes sense for facebook and others to cede the term to the right wing trolls who have claimed it as their own."[229] research from northwestern university concluded that 30% of all fake news traffic, as opposed to only 8% of real news traffic, could be linked back to facebook. the research concluded fake news consumers do not exist in a filter bubble; many of them also consume real news from established news sources. the fake news audience is only 10 percent of the real news audience, and most fake news consumers spent a relatively similar amount of time on fake news compared with real news consumers with the exception of drudge report readers, who spent more than 11 times longer reading the website than other users.[230] in the wake of western events, china's ren xianling of the cyberspace administration of china suggested a "reward and punish" system be implemented to avoid fake news.[231] in internet slang, a troll is a person who sows discord on the internet by starting arguments or upsetting people, by posting inflammatory, extraneous, or off topic messages in an online community (such as a newsgroup, forum, chat room, or blog) with the intent of provoking readers into an emotional response or off topic discussion, often for the troll's amusement. internet trolls also feed on attention.[232] the idea of internet trolls gained popularity in the 1990s, though its meaning shifted in 2011. whereas it once denoted provocation, it is a term now widely used to signify the abuse and misuse of the internet. trolling comes in various forms, and can be dissected into abuse trolling, entertainment trolling, classical trolling, flame trolling, anonymous trolling, and kudos trolling. it is closely linked to fake news, as internet trolls are now largely interpreted as perpetrators of false information, information that can often be passed along unwittingly by reporters and the public alike.[233][234] when interacting with each other, trolls often share misleading information that contributes to the fake news circulated on sites like twitter and facebook.[232] in the 2016 american election, russia paid over 1,000 internet trolls to circulate fake news and disinformation about hillary clinton; they also created social media accounts that resembled voters in important swing states, spreading influential political standpoints.[235][236] in february 2019, glenn greenwald wrote that cybersecurity company new knowledge "was caught just six weeks ago engaging in a massive scam to create fictitious russian troll accounts on facebook and twitter in order to claim that the kremlin was working to defeat democratic senate nominee doug jones in alabama."[237] paul horner is perhaps the best known example of a person who deliberately creates fake news for a purpose. he has been referred to as a "hoax artist" by the associated press and the chicago tribune.[238] the huffington post called horner a "performance artist".[239] horner was behind several widespread hoaxes such as: (1) that the graffiti artist banksy had been arrested;[240][241] and (2) that he had an "enormous impact" on the 2016 u.s. presidential election, according to cbs news.[242] these stories consistently appeared in google's top news search results, were shared widely on facebook, were taken seriously and shared by third parties such as trump presidential campaign manager corey lewandowski, eric trump, abc news and the fox news channel.[243][244][245] horner later claimed that the intention was "to make trump's supporters look like idiots for sharing my stories".[246] in a november 2016 interview with the washington post, horner expressed regret for the role his fake news stories played in the election and surprise at how gullible people were in treating his stories as news.[247][248][249][250] in february 2017 horner said, i truly regret my comment that i think donald trump is in the white house because of me. i know all i did was attack him and his supporters and got people not to vote for him. when i said that comment it was because i was confused how this evil man got elected president and i thought maybe instead of hurting his campaign, maybe i had helped it. my intention was to get his supporters not to vote for him and i know for a fact that i accomplished that goal. the far right, a lot of the bible thumpers and alt right were going to vote him regardless, but i know i swayed so many that were on the fence.[251] in 2017, horner stated that a fake story of his about a rape festival in india helped generate over $250,000 in donations to giveindia, a site that helps rape victims in india.[252][253][254] horner said he dislikes being grouped with people who write fake news solely to be misleading. "they just write it just to write fake news, like there's no purpose, there's no satire, there's nothing clever. the term fake news has at times been used to cast doubt upon credible news. throughout his campaign and presidency, former u.s. president donald trump has misused the term numerous times, using it to describe any negative press coverage of himself he personally dislikes rather than actual false news.[255][256][257][258] trump has claimed that the mainstream american media (which he calls the "lying press") regularly reports "fake news" or "hoax news", despite the fact that he generated considerable false and inaccurate or misleading statements himself.[259][16] according to the washington post's fact checker's database, trump made 30,573 false or misleading claims during his four years in office, though the number of unique false claims is much lower because many of his major false claims were repeated hundreds of times each. a searchable online database is available for each documented false claim, and a datafile is available for download for use in academic studies of misinformation and lying.[260] an analysis of the first 16,000 false claims is available as a book.[261] trump has often attacked mainstream news reporting publications, deeming them "fake news" and the "enemy of the people".[262][263][264][265][266] every few days, trump would issue a threat against the press due to his claims of "fake news". there have been many instances in which norms that protect press freedom have been pushed or even upended during the trump era.[267] according to jeff hemsley, a syracuse university professor who studies social media, trump uses this term for any news that is not favorable to him or which he simply dislikes.[65] trump provided a widely cited[255][268][269][270] example of this interpretation in a tweet on may 9, 2018: the fake news is working overtime. just reported that, despite the tremendous success we are having with the economy & all things else, 91% of the network news about me is negative (fake). why do we work so hard in working with the media when it is corrupt? take away credentials? chris cillizza described the tweet on cnn as an "accidental" revelation about trump's "'fake news' attacks", and wrote: "the point can be summed up in these two words from trump: 'negative (fake).' to trump, those words mean the same thing. negative news coverage is fake news. fake news is negative news coverage."[268] other writers made similar comments about the tweet. dara lind wrote in vox: "it's nice of trump to admit, explicitly, what many skeptics have suspected all along: when he complains about 'fake news,' he doesn't actually mean 'news that is untrue'; he means news that is personally inconvenient to donald trump."[255] jonathan chait wrote in new york magazine: "trump admits he calls all negative news 'fake'.": "in a tweet this morning, trump casually opened a window into the source code for his method of identifying liberal media bias. anything that's negative is, by definition, fake."[269] philip bump wrote in the washington post: "the important thing in that tweet ... is that he makes explicit his view of what constitutes fake news. it's negative news. negative. (fake.)"[270] in an interview with lesley stahl, before the cameras were turned on, trump explained why he attacks the press: "you know why i do it? i do it to discredit you all and demean you all so that when you write negative stories about me no one will believe you."[272] author and literary critic michiko kakutani has described developments in the right wing media and websites: "fox news and the planetary system of right wing news sites that would orbit it and, later, breitbart, were particularly adept at weaponizing such arguments and exploiting the increasingly partisan fervor animating the republican base: they accused the media establishment of 'liberal bias', and substituted their own right wing views as 'fair and balanced' a redefinition of terms that was a harbinger of trump's hijacking of 'fake news' to refer not to alt right conspiracy theories and russian troll posts, but to real news that he perceived as inconvenient or a threat to himself."[273] in september 2018, national public radio noted that trump has expanded his use of the terms fake and phony to "an increasingly wide variety of things he doesn't like": "the range of things trump is declaring fake is growing too. last month he tweeted about "fake books," "the fake dossier," "fake cnn," and he added a new claim that google search results are "rigged" to mostly show only negative stories about him." they graphed his expanding use in columns labeled: "fake news", "fake (other) and "phony".[274] politicians in austria dealt with the impact of fake news and its spread on social media after the 2016 presidential campaign in the country. in december 2016, a court in austria issued an injunction on facebook europe, mandating it block negative postings related to eva glawischnig piesczek, austrian green party chairwoman. according to the washington post the postings to facebook about her "appeared to have been spread via a fake profile" and directed derogatory epithets towards the austrian politician.[275] the derogatory postings were likely created by the identical fake profile that had previously been utilized to attack alexander van der bellen, who won the election for president of austria.[275] in 2006, french speaking broadcaster rtbf showed a fictional breaking special news report that belgium's flemish region had proclaimed independence. staged footage of the royal family evacuating and the belgian flag being lowered from a pole were made to add credence to the report. it was not until 30 minutes into the report that a sign stating "fiction" appeared on screen. the rtbf journalist that created the hoax said the purpose was to demonstrate the magnitude of the country's situation and if a partition of belgium was to really happen.[276] fake news outlets in the czech republic redistribute news in czech and english originally produced by russian sources. czech president miloš zeman has been supporting media outlets accused of spreading fake news.[277] the centre against terrorism and hybrid threats (cthh) is unit of the ministry of the interior of the czech republic primarily aimed at countering disinformation, fake news, hoaxes and foreign propaganda. the cthh started operations on january 1, 2017. the cthh has been criticized by czech president miloš zeman, who said: "we don't need censorship. we don't need thought police. we don't need a new agency for press and information as long as we want to live in a free and democratic society."[278] in 2017 media activists started a website, konspiratori.cz, maintaining a list of conspiracy and fake news outlets in czech.[279] in 2018 the european commission introduced a first voluntary code of practice on disinformation. in 2022 this will become a strengthen co regulation scheme, with responsibility shared between the regulators and companies signatory to the code. it will complement the earlier digital services act agreed on by the 27 country european union, which already includes a section on combating disinformation.[280][281][needs update] officials from 11 countries met in helsinki in november 2016 and planned the formation of a center to combat disinformation cyber warfare, which includes the spread of fake news on social media. the center is planned to be located in helsinki and combine efforts from 10 countries, including sweden, germany, finland and the u.s. juha sipilä, prime minister of finland from 2015 to 2019, planned to address the topic of the center in spring 2017 with a motion before parliament.[needs update] deputy secretary of state for eu affairs jori arvonen said cyber warfare, such as hybrid cyber warfare intrusions into finland from russia and the islamic state, became an increasing problem in 2016. arvonen cited examples including online fake news, disinformation, and the "little green men" of the russo ukrainian war.[282] during the ten year period preceding 2016, france was witness to an increase in popularity of far right alternative news sources called the fachosphere (facho referring to fascist); known as the extreme right on the internet [fr].[283] according to sociologist antoine bevort, citing data from alexa internet rankings, the most consulted political websites in france in 2016 included égalité et réconciliation, françois desouche [fr], and les moutons enragés.[284][285] these sites increased skepticism towards mainstream media from both left and right perspectives. in september 2016, the country faced controversy regarding fake websites providing false information about abortion. the national assembly moved forward with intentions to ban such fake sites. laurence rossignol, women's minister for france, informed parliament though the fake sites look neutral, in actuality their intentions were specifically targeted to give women fake information. 2017 presidential election. france saw an uptick in amounts of disinformation and propaganda, primarily in the midst of election cycles. a study looking at the diffusion of political news during the 2017 presidential election cycle suggests that one in four links shared in social media comes from sources that actively contest traditional media narratives.[286] facebook corporate deleted 30,000 facebook accounts in france associated with fake political information.[287] in april 2017, emmanuel macron's presidential campaign was attacked by the fake news articles more than the campaigns of conservative candidate marine le pen and socialist candidate benoît hamon.[288] one of the fake articles even announced that le pen won the presidency before the people of france had even voted.[287] macron's professional and private emails, as well as memos, contracts and accounting documents were posted on a file sharing website. the leaked documents were mixed with fake ones in social media in an attempt to sway the upcoming presidential election.[289] macron said he would combat fake news of the sort that had been spread during his election campaign.[290] initially, the leak was attributed to apt28, a group tied to russia's gru military intelligence directorate.[291] however, the head of the french cyber security agency, anssi, later said that there was no evidence that the hack leading to the leaks had anything to do with russia, saying that the attack was so simple, that "we can imagine that it was a person who did this alone. they could be in any country."[292] german chancellor angela merkel lamented the problem of fraudulent news reports in a november 2016 speech, days after announcing her campaign for a fourth term as leader of her country. in a speech to the german parliament, merkel was critical of such fake sites, saying they harmed political discussion. merkel called attention to the need of government to deal with internet trolls, bots, and fake news websites. she warned that such fraudulent news websites were a force increasing the power of populist extremism. merkel called fraudulent news a growing phenomenon that might need to be regulated in the future. the head of germany's foreign intelligence agency federal intelligence service, bruno kahl, warned of the potential for cyberattacks by russia in the 2017 german election. he said the cyberattacks would take the form of the intentional spread of disinformation. kahl said the goal is to increase chaos in political debates. germany's domestic intelligence agency federal office for the protection of the constitution chief, hans georg maassen, said sabotage by russian intelligence was a present threat to german information security.[293] german government officials and security experts later said there was no russian interference during the 2017 german federal election.[294] the german term lügenpresse, or lying press, has been used since the 19th century and specifically during world war one as a strategy to attack news spread by political opponents in the 19th and 20th centuries.[295] the award winning german journalist claas relotius resigned from der spiegel in 2018 after admitting numerous instances of journalistic fraud.[296] in early april 2020, berlin politician andreas geisel alleged that a shipment of 200,000 n95 masks that it had ordered from american producer 3m's china facility were intercepted in bangkok and diverted to the united states during the covid 19 pandemic. berlin police president barbara slowik [de] stated that she believed "this is related to the us government's export ban."[297] however, berlin police confirmed that the shipment was not seized by u.s. authorities, but was said to have simply been bought at a better price, widely believed to be from a german dealer or china.[298][299] this revelation outraged the berlin opposition, whose cdu parliamentary group leader burkard dregger accused geisel of "deliberately misleading berliners" in order "to cover up its own inability to obtain protective equipment". fdp interior expert marcel luthe said "big names in international politics like berlin's senator geisel are blaming others and telling us piracy to serve anti american clichés."[298] politico europe reported that "the berliners are taking a page straight out of the trump playbook and not letting facts get in the way of a good story."[300] hungary's illiberal and populist prime minister viktor orbán has cast george soros, financier and philanthropist, a hungarian born holocaust survivor, as the mastermind of a plot to undermine the country's sovereignty, replace native hungarians with immigrants and destroy traditional values. this propaganda technique, together with anti semitism still present in the country, seems to appeal to his right wing voters, as it mobilizes them by seeding fear in society, creating an enemy image and enabling orbán to present himself as the protector of the nation from the illusion of this enemy.[301][302] journalists must be registered with the ordine dei giornalisti (odg) ('order of journalists') and respect its disciplinary and training obligations, to guarantee "correct and truthful information, intended as right of individuals and of the community".[303][304] under certain circumstances, spreading fake news may constitute a criminal offence under the italian penal code.[305][306][307] since 2018 it is possible to report fake news directly on the polizia di stato website.[308][309] the phenomenon is monitored by the dis, supported by aise and aisi.[310][311][312] in response to the growing concern over the spread of disinformation, malta has introduced legal provisions to address the issue within its criminal code..[313] article 82 of malta's criminal code specifically targets the malicious dissemination of fake news. the law stipulates that anyone who deliberately spreads false information likely to alarm the public, disturb public order, or create commotion among certain classes of the public can be sentenced to imprisonment for a term of one to three months. if the dissemination of false news results in a disturbance, the penalty increases to imprisonment for a term of one to six months, along with a possible fine of up to €1,000.[314] in february and march 2024, the times of malta published a series of articles alleging that papaya ltd was involved in money laundering activities and had criminal connections with russian organized crime.[315] these allegations led to public alarm and concern. however, subsequent investigations by british journalists from western morning news[316] and financial monthly[317] revealed that the accusations were baseless. it was found that papaya ltd. had been conducting routine inspections as part of its anti money laundering (aml) procedures due to suspicious activities by one of its clients, which turned out to be linked to the financial pyramid scheme. the inspections were not targeted at papaya ltd. itself but were part of a broader investigation. these investigative reports clarified that no governmental authorities had made any allegations against papaya ltd., and the initial reports by the times of malta were determined to be false. in march 2018, the european union's east stratcom task force compiled a list dubbed a "hall of shame" of articles with suspected kremlin attempts to influence political decisions.[318] however, controversy arose when three dutch media outlets claimed they had been wrongfully singled out because of quotes attributed to people with non mainstream views.[318] the news outlets included thepostonline, geenstijl, and de gelderlander.[318] all three were flagged for publishing articles critical of ukrainian policies, and none received any forewarning or opportunity to appeal beforehand.[318] this incident has contributed to the growing issue of what defines news as fake, and how freedoms of press and speech can be protected during attempts to curb the spread of false news. polish historian jerzy targalski noted fake news websites had infiltrated poland through anti establishment and right wing sources that copied content from russia today. targalski observed there existed about 20 specific fake news websites in poland that spread russian disinformation in the form of fake news. one example cited was fake news that ukraine announced the polish city of przemyśl as occupied polish land.[319] poland's anti eu law and justice (pis) government has been accused of spreading "illiberal disinformation" to undermine public confidence in the european union.[320] maria snegovaya of columbia university said: "the true origins of this phenomenon are local. the policies of fidesz and law and justice have a lot in common with putin's own policies."[320] some mainstream outlets have long been accused of fabricating half true or outright false information. in 2010 one popular tv station, tvn, attributed to jarosław kaczyński (then an opposition leader) the quote that "there will be times when true poles will come to power".[321] however, kaczyński has never uttered those words in the commented speech. on march 16, 2020, romanian president klaus iohannis signed an emergency decree, giving authorities the power to remove, report or close websites spreading "fake news" about the covid 19 pandemic, with no opportunity to appeal.[322][323] in march 2019, russia passed a new bill to ban websites from spreading false information.[324] in addition to tackling fake news, the new legislation specifically punishes any sources or websites for publishing materials that insult the state, the symbol of the government or other political figures. for repeated offenders, they would receive a 15 day jail sentence.[325] during the russian invasion of ukraine, the russian government passed a law prohibiting "fake news" regarding the russian military, which was broadly defined as any information that is deemed by the russian government to be false, including the use of the terms invasion and war to refer to the invasion.[326][327] violations of the law are punishable with up to 15 years of imprisonment. international news organizations in multiple countries ceased operating in russia and journalists emigrated from russia en masse after the law was passed, while some domestic non state news organizations were blocked by the russian government.[328][329] in 2018, the international research & exchanges board described the situation in serbian media as the worst in recent history and stated that the media sustainability index has dropped due to the most polarized media in almost 20 years, an increase in fake news and editorial pressure on media.[330] according to serbian investigative journalism portal crime and corruption reporting network, more than 700 fake news articles were published on the front pages of pro government tabloids in 2018.[331][332] many of them were about alleged attacks on president aleksandar vučić and coup attempts, as well as messages of support to him by vladimir putin.[332] the best selling newspaper in serbia is the pro government tabloid informer, which most often presents vučić as a powerful person under constant attack, and also features anti european content and pro war rhetoric.[333][334][335] since vučić's party came to power, serbia has seen a surge of internet trolls and pages on social networks praising the government and attacking its critics, free media and the opposition in general.[336] it includes a handful of dedicated employee run fake accounts as well as the facebook page associated with a serbian franchise of the far right breitbart news website, which has disputed accuracy.[336][337] fake news in spain has become much more prevalent in the 2010s, but has been prominent throughout spain's history. the united states government published a fake article in regards to the purchase of the philippines from spain, which they had already purchased.[338] despite this, the topic of fake news has traditionally not been given much attention in spain until the newspaper el país launched a blog dedicated strictly to truthful news, entitled hechos, meaning 'facts'. david alandete, the managing editor of el país, stated that many people misinterpret fake news as real because the sites "have similar names, typography, layouts and are deliberately confusing".[339] alandete made it the new mission of el país "to respond to fake news".[340] maría ramírez of univision communications has stated that much of the political fake news circulating in spain is due to the lack of investigative journalism on the topics. most recently el país has created a fact checking position for five employees, to try and debunk the fake news released.[339] the swedish security service issued a report in 2015 identifying propaganda from russia infiltrating sweden with the objective to amplify pro russian propaganda and inflame societal conflicts. the swedish civil contingencies agency (msb), part of the ministry of defence of sweden, identified fake news reports targeting sweden in 2016 that originated from russia. swedish civil contingencies agency official mikael tofvesson stated a pattern emerged where views critical of sweden were constantly repeated. the local identified these tactics as a form of psychological warfare. the newspaper reported the msb identified russia today and sputnik news as significant fake news purveyors. as a result of growth in this propaganda in sweden, the msb planned to hire six additional security officials to fight back against the campaign of fraudulent information.[341] according to the oxford internet institute, eight of the top 10 "junk news" sources during the 2018 swedish general election campaign were swedish, and "russian sources comprised less than 1% of the total number of urls shared in the data sample."[342] since euromaidan and the beginning of the ukrainian crisis in 2014, the ukrainian media circulated several fake news stories and misleading images, including a photograph of a dead rebel with a photoshopped tattoo which allegedly indicated that he belonged to russian special forces[343] and the threat of a russian nuclear attack against ukrainian troops.[344] the recurring theme of these fake news stories was that russia was solely to blame for the crisis and the war in donbass.[344] in 2015 the organization for security and co operation in europe published a report criticizing russian disinformation campaigns to disrupt relations between europe and ukraine after the ouster of viktor yanukovych. according to deutsche welle, similar tactics were used by fake news websites during the u.s. elections. a website, stopfake, was created by ukrainian activists in 2014 to debunk fake news in ukraine, including media portrayal of the ukrainian crisis.[345] on may 29, 2018, the ukrainian media and state officials announced that the russian journalist arkady babchenko was assassinated in his apartment in kyiv. later, babchenko appeared to be alive, and the security service of ukraine claimed that the staged assassination was needed to arrest a person who allegedly was planning a real assassination. alexander baunov, writing for carnegie.ru, mentioned that the staged assassination of babchenko was the first instance of fake news delivered directly by the highest officials of a state.[346] under king edward i of england (r. 1272 1307) "a statute was passed which made it a grave offence to devise or tell any false news of prelates, dukes, earls, barons, or nobles of the realm."[347] in 1702 queen anne of england issued a proclamation "for restraining the spreading false news, and printing and publishing of irreligious and seditious papers and libels".[348] on december 8, 2016, chief of the secret intelligence service (mi6) alex younger delivered a speech to journalists at the mi6 headquarters where he called fake news and propaganda damaging to democracy. younger said the mission of mi6 was to combat propaganda and fake news in order to deliver to his government a strategic advantage in the information warfare arena, and to assist other nations including europe. he called such methods of fake news propaganda online a "fundamental threat to our sovereignty". younger said all nations that hold democratic values should feel the same worry over fake news.[349] however, definitions of fake news have been controversial in the uk.[350] dr claire wardle advised some uk members of parliament against using the term in certain circumstances "when describing the complexity of information disorder", as the term fake news is "woefully inadequate": neither the words 'fake' nor 'news' effectively capture this polluted information ecosystem. much of the content used as examples in debates on this topic are not fake, they are genuine but used out of context or manipulated. similarly, to understand the entire ecosystem of polluted information, we need to consider far more than content that mimics 'news'.[351] in october 2020, a hoax claim made by a spoof twitter account, about the supposed reopening of woolworths stores, was repeated without verification by news sites including the daily mail and daily mirror (and the latter's regional sister titles).[352] fake news during the 2016 u.s. election spread to china. articles popularized within the united states were translated into chinese and spread within china.[283] the government of china used the growing problem of fake news as a rationale for increasing internet censorship in china in november 2016.[353] china then published an editorial in its communist party newspaper the global times called "western media's crusade against facebook", and criticized "unpredictable" political problems posed by freedoms enjoyed by users of twitter, google, and facebook. china government leaders meeting in wuzhen at the third world internet conference in november 2016 said fake news in the u.s. election justified adding more curbs to free and open use of the internet. china deputy minister ren xianliang, official at the cyberspace administration of china, said increasing online participation led to "harmful information" and fraud.[354] kam chow wong, a former hong kong law enforcement official and criminal justice professor at xavier university, praised attempts in the u.s. to patrol social media.[355] the wall street journal noted china's themes of internet censorship became more relevant at the world internet conference due to the outgrowth of fake news.[356] the issue of fake news in the 2016 united states election gave the chinese government a reason to further criticize western democracy and press freedom. the chinese government accused western media organisations of bias, in a move apparently inspired by trump.[357] in march 2017, the people's daily, a newspaper run by the ruling chinese communist party, denounced news coverage of the torture of chinese lawyer and human rights advocate xie yang, claiming it to be fake news.[357] the newspaper published a twitter post declaring that "foreign media reports that police tortured a detained lawyer is fake news, fabricated to tarnish china's image". the state owned xinhua news agency claimed that "the stories were essentially fake news". the chinese government often accused western news organizations of being biased and dishonest.[358] the chinese government also claimed that there were people who posed as journalists who spread negative information on social media in order to extort payment from their victims to stop doing so. david bandurski of university of hong kong's china media project said that this issue continued to worsen.[359] during the 2019 20 hong kong protests, the chinese government has been accused for using fake news to spread misinformation regarding the protests. it includes describing protests as "riots", and "radicals" seeking independence for the city. due to the online censorship in china, citizens inside mainland china could not read news reports from some media outlets.[360][361] it was also found by facebook, twitter and youtube that misinformation was spread with fake accounts and advertisements by state backed media. large amount of accounts were suspended.[362] dot dot news, a pro beijing online media located in hong kong, has been banned by facebook for distributing fake news and hate speech.[363] fake news in india has led to violent incidents between castes and religions, interfering with public policies. it often spreads through the smartphone instant messenger whatsapp,[364] which had 200 million monthly active users in the country as of february 2017[update].[365] indonesia is reported to have the fourth highest number of facebook users in the world.[366] indonesia has seen an increase in the amount of fake news and hoaxes on social media, particularly around elections in 2014 and 2019.[367][368] this has been accompanied by increased polarization within the country.[369] during the 2014 presidential election, the eventual winning candidate joko widodo became a target of a smear campaign by prabowo subianto's supporters that falsely claimed he was the child of indonesian communist party members, of chinese descent, and a christian.[370] after widodo won, subianto challenged the results, making claims of widespread fraud that were not upheld. observers found that the election was carried out fairly.[371] according to mafindo, which tracks fake news in indonesia, political disinformation increased by 61% between december 2018 and january 2019, leading up to the 2019 presidential election. both political candidates and electoral institutions were targeted.[366][372] both sides formed dedicated anti hoax groups to counterattacks on social media.[373][374] the indonesian government held weekly fake news briefings.[367][375] once again, the losing candidate refused to accept the result and claimed that there had been fraud, without presenting any supporting evidence. protests, rioting, and deaths of protestors were reported.[376] fake news in indonesia frequently tends to be related to alleged chinese imperialism (including sinicization), christianization,[377] and communization.[378] inflaming ethnic and political tensions is potentially deadly in indonesia, with its recent incidences of domestic terrorism, and its long and bloody history of anti communist, anti christian and anti chinese pogroms cultivated by suharto's u.s. backed right wing dictatorship.[370][379][380] the indonesian government, watchdog groups, and even religious organizations have taken steps to prevent the spreading of disinformation, through steps such as blocking certain websites and creating fact check apps. the largest islamic mass organization in indonesia, nahdlatul ulama, has created an anti fake news campaign called #turnbackhoax, while other islamic groups have defined such propagation as tantamount to sin.[370] while the government currently views criminal punishment as the last resort, officials are working hard to guarantee law enforcement will respect the freedom of expression. in april 2018, malaysia implemented the anti fake news bill 2018, a controversial law that deemed publishing and circulating misleading information a crime punishable by up to six years in prison and/or fines of up to 500,000 ringgit.[381] at implementation, the country's prime minister was najib razak, whose associates were connected to the mishandling of at least $3.5 billion by a united states department of justice report.[381][382] of that sum of money, $731 million was deposited into bank accounts controlled by razak.[381][382] the convergence between the fake news law and razak's connection to scandal was made clear by the malaysian minister of communications and multimedia, salleh said keruak, who said that tying razak to a specific dollar amount could be a prosecutable offense.[381] in the 2018 malaysian general election, najib razak lost his seat as prime minister to mahatir mohammad, who vowed to abolish the fake news law in his campaign, as the law was used to target him.[383][384] after winning the election, the newly elected prime minister mohammad has said, "even though we support freedom of press and freedom of speech, there are limits."[383][384] as of may 2018[update], mohammad has supported amending the law, rather than a full abolition.[384] paul bernal, a lecturer in information and technology, fears that the fake news epidemic is a "trojan horse" for countries like malaysia to "control uncomfortable stories".[385] the vagueness of this law means that satirists, opinion writers, and journalists who make errors could face persecution. the law also makes it illegal to share fake news stories. in one instance, a danish man and malaysian citizen were arrested for posting false news stories online and were sentenced to serve a month in jail.[386] in 2015, bbc news reported on fake stories, using unrelated photographs and fraudulent captions, shared online in support of the rohingya.[387] fake news negatively affected individuals in myanmar, leading to a rise in violence against muslims in the country. online participation surged from one percent to 20 percent of myanmar's total populace from 2014 to 2016. fake stories from facebook were reprinted in paper periodicals called facebook and the internet. false reporting related to practitioners of islam in the country was directly correlated with increased attacks on muslims in myanmar. buzzfeed journalist sheera frenkel reported fake news fictitiously stated believers in islam acted out in violence at buddhist locations. she documented a direct relationship between the fake news and violence against muslim people. frenkel noted countries that were relatively newer to internet exposure were more vulnerable to the problems of fake news and fraud. khawaja muhammad asif, the minister of defence of pakistan, threatened on twitter to attack israel with nuclear weapons after a false story claiming that avigdor lieberman, the israeli ministry of defense, said "if pakistan send ground troops into syria on any pretext, we will destroy this country with a nuclear attack."[388][389] fake news sites have become rampant for philippine audiences, especially being shared on social media.[390] politicians have started filing laws to combat fake news[391][392] and three senate hearings have been held on the topic.[393][394][395] the catholic church in the philippines has also released a missive speaking out against it.[396] vera files research at the end of 2017 and 2018 show that the most shared fake news in the philippines appeared to benefit two people the most: president rodrigo duterte (as well as his allies) and politician bongbong marcos, with the most viral news driven by shares on networks of facebook pages.[397] most philippine audience facebook pages and groups spreading online disinformation also bear duterte, marcos or news in their names and are pro duterte.[398] online disinformation in the philippines is overwhelmingly political as well, with most attacking groups or individuals critical of the duterte administration.[399] many philippine audience fake news websites also appear to be controlled by the same operators as they share common google adsense and google analytics ids.[398] according to media scholar jonathan corpus ong, duterte's presidential campaign is regarded as the patient zero in the current era of disinformation, having preceded widespread global coverage of the cambridge analytica scandal and russian trolls.[400] fake news is so established and severe in the philippines that facebook's global politics and government outreach director katie harbath also calls it "patient zero"[401] in the global misinformation epidemic, having happened before brexit, the trump nomination and the 2016 us elections.[402] singapore criminalizes the propagation of fake news. under existing law, "any person who transmits or causes to be transmitted a message which he knows to be false or fabricated shall be guilty of an offense".[403] on march 18, 2015, a doctored screenshot of the prime minister's office website claiming the demise of lee kuan yew went viral, and several international news agencies such as cnn and china central television initially reported it as news, until corrected by the prime minister's office. the image was created by a student to demonstrate to his classmates how fake news could be easily created and propagated.[404] in 2017, singaporean news website mothership was criticized by the ministry of education (moe) for propagating remarks falsely attributed to a moe official.[405] in addition, minister of law k. shanmugam also singled out online news website the states times review as an example of a source of fake news, as it once claimed a near zero turnout at the state funeral of president s. r. nathan.[406] following these incidents, shanmugam stated that the existing legalization is limited and ineffective[407] and indicated that the government intends to introduce legislation to combat fake news in 2018.[408] in 2017, the ministry of communications and information set up factually, a website intended to debunk false rumors regarding issues of public interest such as the environment, housing and transport,[409] while in 2018, the parliament of singapore formed a select committee on deliberate online falsehoods to consider new legislation to tackle fake news.[410] on recommendations from the select committee, the singapore government introduced the protection from online falsehoods and manipulation bill (pofma) in april 2019.[411] critics had pointed out that this bill could introduce government self censorship and increase government control over social media.[412] activist platform the online citizen regarded legislation against fake news as an attempt by the government to curb the free flow of information so that only information approved by the government is disseminated to the public.[413] in an online essay, activist and historian thum ping tjin denied that fake news was a problem in singapore, and accused the people's action party government as the only major source of fake news, claiming that detentions made without trial during operation coldstore and operation spectrum were based on fake news for party political gain.[414] facebook and google had opposed the introduction of the law to combat fake news, claiming that existing legislation was adequate to address the problem and that an effective way of combating misinformation is through educating citizens on how to distinguish reliable from unreliable information.[415] the bill was passed june 3, 2019. commencing on october 2, 2019, the law is designed specifically to allow authorities to respond to fake news or false information through a graduated process of enforcing links to fact checking statements, censorship of website or assets on social media platforms, and criminal charges.[416] there have been 75 recorded instances of pofma's usage since the law's introduction, with the latest[as of?] occurring on may 7, 2021.[417] south korean journalists and media experts lament political hostility between south and north korea which distorts media coverage of north korea[418] and north korea has attributed erroneous reporting to south korea and united states with being critical to media organization chosun ilbo[419] while american journalist barbara demick had also made similar criticisms on media coverage of north.[419] on november 27, 2018, prosecutors raided the house of gyeonggi province governor lee jae myung amid suspicions that his wife used a pseudonymous twitter handle to spread fake news about president moon jae in and other political rivals of her husband.[420][421] taiwan's leaders, including president tsai ing wen and premier william lai, accused china's troll army of spreading "fake news" via social media to support candidates more sympathetic to beijing ahead of the 2018 taiwanese local elections.[422][423][424] in a report in december 2015 by the china post, a fake video shared online showed people a light show purportedly made at the shihmen reservoir. the northern region water resources office confirmed there was no light show at the reservoir and the event had been fabricated. the fraud led to an increase in tourist visits to the actual attraction. according to the news updated paper from the time world in regards the global threat to free speech, the taiwanese government has reformed its policy on education and it will include "media literacy" as one part of school curriculum for the students. it will be included to develop the critical thinking skills needed while using social media. further, the work of media literacy will also include the skills needed to analyze propaganda and sources, so students can clarify what is fake news.[425] brazil faced increasing influence from fake news after the 2014 re election of president dilma rousseff and rousseff's subsequent impeachment in august 2016. bbc brazil reported in april 2016 that in the week surrounding one of the impeachment votes, three out of the five most shared articles on facebook in brazil were fake. in 2015, reporter tai nalon resigned from her position at brazilian newspaper folha de s paulo in order to start the first fact checking website in brazil, called aos fatos ('to the facts'). nalon told the guardian there was a great deal of fake news, and hesitated to compare the problem to that experienced in the u.s.[283] brazil also has a problem with fake news, and according to a survey, a greater number of people that believe fake news influenced the outcome of their elections (69%) than in the united states (47%).[58] president of brazil jair bolsonaro has claimed that he will not allow his government to use any of its 1.8 billion reais (us$487 million) media budget on purchases from fake news media (that is, media that does not support him).[426] the bbc reported that bolsonaro's campaign declared media associating his campaign to the "extreme right" were themselves fake news.[427] in 2020, brazil's supreme court began an investigation into a purported disinformation campaign by bolsonaro supporters.[428] the brazilian president claimed the investigation was "unconstitutional", and any restriction of fake news was an act of censorship.[429] after an order by the brazilian supreme court, facebook had removed "dozens" of fake accounts that were directly linked to bolsonaro's offices and his sons, and which were directed against politicians and media that opposed the president.[430][431] a video of bolsonaro falsely claiming that the anti malarial drug hydroxychloroquine has been working everywhere against the coronavirus was also taken down by facebook and twitter.[432] in regards to the covid 19 pandemic, he has accused his political opponents of exaggerating the severity of the virus. he gave a speech in 2021 in which he claimed that the virus was not as bad as the media made it out to be, and it was "fantasy" created by the media.[433] in the wake of the uptick in amazon fires of 2019, it became clear that many of the forest fire photos that went viral were fake news.[434][435] emmanuel macron, president of france, tweeted a picture taken by a photographer who died in 2003, for example.[435][436][437] fake news online was brought to the attention of canadian politicians in november 2016, as they debated helping assist local newspapers. member of parliament for vancouver centre hedy fry specifically discussed fake news as an example of ways in which publishers on the internet are less accountable than print media. discussion in parliament contrasted the increase of fake news online with the downsizing of canadian newspapers and the impact on democracy in canada. representatives from facebook canada attended the meeting and told members of parliament they felt it was their duty to assist individuals in gathering data online.[438] in january 2017, the conservative leadership campaign of kellie leitch admitted to spreading fake news, including false claims that justin trudeau was financing hamas. the campaign manager claimed he spread the news in order to provoke negative reactions so that he could determine those who "aren't real conservatives".[439] in the fall of 2016, whatsapp spread fake news that impacted votes critical to colombian history.[440] one of the lies spreading rapidly through whatsapp was that colombian citizens would receive less pension so former guerrilla fighters would get money.[440] the misinformation initially began in a question as to whether whatsapp users approved of the peace accord deal between the national government and the revolutionary armed forces of colombia (farc) or not. the peace accord would end five decades of war between paramilitary groups (rebel forces) and the colombian government that resulted in millions of deaths and displaced citizens throughout the country. a powerful influence of votes was the "no" campaign; the "no" campaign was to convince citizens of colombia to not accept the peace accord because it would be letting the rebel group off "too easily."[441] uribe, former president of colombia and of the democratic party, led the "no" campaign. santos, president in 2016, took liberal approaches during his presidency. santos won a nobel peace prize in 2016 for his efforts towards a peace accord with rebel forces.[214] in addition, uribe naturally had opposing views to those of santos.[214][440] furthermore, other news spread through whatsapp were easily misinterpreted by the public, including that santo's scheme was to put colombia under harsh rule like cuba and chaos like venezuela (under hugo chávez), though the logistics were never explained.[440] in an interview with juan carlos vélez, the "no" campaign manager, he says their strategy was that "we discovered the viral power of social networks."[440] in addition, the "yes" campaign also took part in spreading fake news through whatsapp. for instance, a photoshopped image of democratic senator everth bustamante him holding a sign reading "i don't want guerrillas in congress" spread to show hypocrisy. this would be seen as hypocritical because he was a former left wing m 19 guerrilla.[440] the "no" campaign strongly influenced votes throughout colombia. "yes" votes were strong in areas with the highest number of victims and "no" votes in areas influenced by uribe. as a result, "no" votes totaled 50.2%, compared to 49.8% "yes" votes.[441] the result of fake news spreading on whatsapp included changes to the app by journalist juanita león, who invented the whatsapp "lie detector" in january 2017 to fight fake news within the app.[440] although the accord was eventually signed, the whatsapp incident further prolonged the accord and spread controversial views among citizens. in mexico, people tend to rely heavily on social media and direct social contact as news sources, over television and print.[442] usage of and trust in all types of news sources (including social media) declined from 2017 to 2023. as of 2023, the most used media companies in mexico were tv azteca news and televisa.[442] televisa is both mexico's largest television network and the largest media network in the spanish speaking world.[443] the three most frequently used social media platforms were facebook, youtube, and whatsapp.[442] prior to 2012, the country's major television networks were central to political communication in mexico. they were also closely connected to the long dominant pri political party.[444] televiso has been criticized by journalists and academics for misrepresentation and manipulation of information, and attacks on opponents.[445] televiso shaped the campaign of enrique peña nieto[446] whose presidency from 2012 to 2018 was marked by scandals and decreased trust in television and print media.[444] by the 2012 mexican general election, coordinated online disinformation campaigns were part of an "explosion of digital politics" in mexico.[446][447][448] mexican politicians used digital strategies and algorithms to boost their apparent popularity and undermine or overwhelm opposing messages.[446] attempts to "hack" the "attention economy" were made to amplify false narratives, capture attention and dominate discourse.[449][450] a network of trolls was formed as early as 2009, to be activated as needed in support of peña nieto. estimates of the number of people involved, and how many were paid, vary widely from 20,000 to 100,000 people. bots were also used to amplify messages and create "false universes of followers".[446] opposing voices were drowned out by generating large volumes of meaningless responses from "ghost followers".[446] in one incident that was analyzed, 50 spam accounts generated 1,000 tweets per day.[451] government activities following peña nieto's election included the amplification of support for controversial government initiatives.[446] after the killing or disappearance of a group of activist students in 2014, algorithms were used to sabotage trending hashtags on twitter such as #yamecanse 'ihavehadenough'.[446] bots and trolls have also been used for threats and personal attacks.[446] between 2017 and 2019, the hashtag #salariorosa 'pink salary for vulnerability' was associated with political figure alfredo del mazo maza and pushed to the top of twitter's trending list through astroturfing, creating an appearance of grassroots support. photographs of women were associated with fake accounts to create the impression that women were engaged in the discussion, "mimicking conversation".[452] as of 2018, 76 80% of people surveyed in mexico worried about false information or fake news being used as a weapon, the highest rate of any country in the world.[453] during the 2018 election, bot battles between candidates drowned out conversations by posting attacks, rumors, unsubstantiated claims, and deepfaked videos.[448][454] forty percent of the election related tweets on twitter mentioned andrés manuel lópez obrador (amlo). none of his opponents reached twenty percent of the tweets.[454]: 21 automation and artificial amplification used both commercial and political bot services. at one point at least ten pro  and anti amlo bots posted over a thousand tweets in a matter of hours using the hashtag #amlofest.[454]: 24 the collaborative journalism project verificado 2018 was established to address misinformation during the 2018 presidential election. it involved at least eighty organizations, including local and national media outlets, universities and civil society and advocacy groups. the group researched online claims and political statements and published joint verifications. during the course of the election, they produced over 400 notes and 50 videos documenting false claims and suspect sites, and tracked instances where fake news went viral.[448][454]: 23 verificado.mx received 5.4 million visits during the election, with its partner organizations registering millions more.[454]: 25 since being elected president in 2018, andrés manuel lópez obrador (amlo)'s behavior toward the media has been adversarial. he has used his morning addresses or mañaneras to target journalists such as carmen aristegui, carlos loret de mola, and victor trujillo. article 19, an international human rights organization, considers the mexican government to be using a "strategy of disinformation" while limiting access to public sources of information. article 19 estimates that 26.5% of the public information provided by the mexican government is false.[442] as of 2019, mexico became the most dangerous country in the world for journalists,[454][455] with a higher death toll than active war zones.[456] during the pandemic, use of social media platforms such as whatsapp and facebook increased. in mexico, the user base of the video app tiktok tripled from 2019 to 2021, reaching 17 million viewers.[457] patterns of twitter activity during the pandemic suggest that astroturfing was used to create an appearance of widespread grassroots support for amlo and for hugo lópez gatell at a time when both men were being criticized for their handling of the covid 19 pandemic in mexico,[457] according to a report by opendemocracy in 2020, the armenian website medmedia.am was spreading disinformation about the coronavirus pandemic, calling covid 19 a "fake pandemic" and warning armenians to refuse future vaccine programmes. the website is led by gevorg grigoryan, a doctor who has been critical of the armenian government's health ministry and its vaccine programmes, and has a history of anti lgbt statements, including remarks posted on facebook in which he called for gay people to be burned. the guardian said the site was launched with the unwitting help of a us state department grant intended to promote democracy.[458] in 1996, people were killed in the western wall tunnel riots in reaction to fake news accounts.[459] in april 2018, palestinian israeli football team bnei sakhnin threatened to sue israeli prime minister benjamin netanyahu for libel after he claimed fans booed during a minute of silence for israeli flash flood victims. in a social media post, netanyahu blasted various israeli news critical of him, as fake news including channel 2, channel 10, haaretz and ynet the same day u.s. president trump decried "fake news". the palestinian islamist political organization hamas published a political program in 2017 intended to ease its position on israel. among other things, this charter accepted the borders of the palestinian state circa the six day war of 1967.[460] although this document is an advancement from their previous 1988 charter, which called for the destruction of the state of israel, it still does not recognize israel as a legitimate independent nation.[460] in a may 2017 video, prime minister of israel, benjamin netanyahu responded to the coverage of this event by news outlets such as al jazeera, cnn, the new york times and the guardian, labeling their reporting "fake news".[461] he specifically disagreed with the notion that hamas had accepted the state of israel within their new charter, and called this "a complete distortion of the truth". instead he said, "the new hamas document says israel has no right to exist." haaretz fact checked the video, stating, "netanyahu, following in the footsteps of trump, is deliberately twisting the definition of 'fake news' to serve his own needs."[462] in a later speech, addressed to his supporters, netanyahu responded to allegations against him: "the fake news industry is at its peak ... look, for example, how they cover with unlimited enthusiasm, every week, the left wing demonstration. the same demonstrations whose goal is to apply improper pressure on law enforcement authorities so they will file an indictment at any price." the washington post likened his use of the term fake news for describing left wing media to donald trump's similar statements during the 2016 united states election cycle.[463] in studies conducted by yifat media check ltd. and hamashrokit ('the whistle', a fact checking organization), they found that over 70% of statements made by israeli political leaders were not accurate.[464] some of the fake news israel has been the victim of includes israel related animal conspiracy theories, which claim israel is using various animals to spy on or attack others with.[465] according to the global news, saudi arabia's state owned television spread fake news about canada. in august 2018, canada's global news reported that state owned television al arabiya, "has suggested that canada is the worst country in the world for women, that it has the highest suicide rate and that it treats its indigenous people the way myanmar treats the rohingya a muslim minority massacred and driven out of myanmar en masse last year."[466] in october 2018, twitter has suspended a number of bot accounts that appeared to be spreading pro saudi rhetoric about the disappearance of saudi opposition journalist jamal khashoggi.[467][468] according to newsweek, saudi arabia's office of public prosecution tweeted that "producing rumors or fake news [that saudi arabia's government was involved in the disappearance of khashoggi] that would affect the public order or public security or sending or resending it via social media or any technical means" is punishable "by five years and a fine of 3 million riyals".[469] iranian backed twitter accounts have spread sensational fake news and rumours about saudi arabia.[470] on august 1, 2019, facebook identified hundreds of accounts that were running a covert network on behalf of government of the kingdom of saudi arabia to spread fake news and attack regional rivals. the social media giant removed more than 350 accounts, pages and groups with nearly 1.4 million followers.[471] along with facebook, these accounts were involved in "coordinated inauthentic behavior" on instagram as well. according to a facebook blog post, the network was running two different political agendas, one on behalf of saudi arabia and the other for the united arab emirates and egypt.[472] in february 2017, amnesty international reported that up to 13,000 people had been hanged in a syrian prison as part of an "extermination" campaign. syrian president bashar al assad questioned the credibility of amnesty international and called the report "fake news" fabricated to undermine the government. "you can forge anything these days we are living in a fake news era."[473] russia ran a disinformation campaign during the syrian civil war to discredit the humanitarian rescue organisation white helmets, and to discredit reports and images of children and other civilian bombing victims. this was done to weaken criticism of russia's involvement in the war.[474] the united nations and international chemical inspectors found bashar al assad responsible for use of chemical weapons,[475] which was called "fake news" by russia. russia promoted various contradictory claims that no chemicals were present, or attributing the chemical attacks to other countries or groups.[476][477][478][479][480] the united arab emirates (uae) had been funding non profit organizations, think tanks and contributors of journalism, including foundation for defense of democracies (fdd) and the middle east forum (mef), which further paid journalists spreading fake information to defame countries like qatar. in 2020, a researcher at fdd, benjamin weinthal, and fellow at mef, jonathan spyer, contributed an article on fox news to promote a negative image of qatar, in an attempt to stain its diplomatic relations with the united states.[481] according to the daily telegraph, an egyptian official suggested in 2010 that the israeli spy agency mossad could have been behind a fatal shark attack in sharm el sheikh.[482] it was estimated by the egyptian parliament's communication and information technology committee that in 2017, 53,000 false rumors had been spread primarily through social media in 60 days.[483] a wide range of south african media sources have reported fake news as a growing problem and tool to both increase distrust in the media, discredit political opponents, and divert attention from corruption.[484] media outlets owned by the gupta family have been noted by other south african media organisations such as the huffington post (south africa), sunday times, radio 702, and city press for targeting them.[485] individuals targeted include finance minister pravin gordhan who was seen as blocking gupta attempts at state capture with accusations levelled against gordhan of promoting state capture for "white monopoly capital".[486][487] the african national congress (anc) was taken to court by sihle bolani for unpaid work she did during the election on the anc's behalf. in court papers bolani stated that the anc used her to launch and run a covert r50 million fake news and disinformation campaign during the 2016 municipal elections with the intention of discrediting opposition parties.[488][489][490] the australian parliament initiated investigation into "fake news" regarding issues surrounding fake news that occurred during the 2016 united states election. the inquiry looked at several major areas in australia to find audiences most vulnerable to fake news, by considering the impact on traditional journalism, and by evaluating the liability of online advertisers and by regulating the spreading the hoaxes. this act of parliament is meant to combat the threat of social media spreading fake news.[491] the australian code of practice on disinformation and misinformation commenced on 22 february 2021, around 12 months after the australian government asked digital platforms to develop a voluntary code to address disinformation and misinformation and assist users of their services to more easily identify the reliability, trustworthiness and source of news content. the request is part of a broader australian government strategy to reform the technology and information dissemination landscape. the australian communications and media (acma) oversaw the development of the code. the government will then consider the need for further measures including mandatory regulation.[492] a well known case of fabricated news in australia happened in 2009 when a report, deception detection across australian populations, by a "levitt institute" was widely cited on news websites across the country, claiming that sydney was the most naive city, despite the fact that the report itself contained a clue: amidst the mathematical gibberish, there was a statement: "these results were completely made up to be fictitious material through a process of modified truth and credibility nodes."[493] this article incorporates text from a free content work. licensed under cc by sa 3.0 igo (license statement/permission). text taken from world trends in freedom of expression and media development global report 2017/2018​, 202, unesco.

supported by this word has appeared in 30 articles on nytimes.com in the past year. can you use it in a sentence? by the learning network this word has appeared in 31 articles on nytimes.com in the past year. can you use it in a sentence? by the learning network this word has appeared in 195 articles on nytimes.com in the past year. can you use it in a sentence? by the learning network this word has appeared in 25 articles on nytimes.com in the past year. can you use it in a sentence? by the learning network this word has appeared in 41 articles on nytimes.com in the past year. can you use it in a sentence? by the learning network this word has appeared in 31 articles on nytimes.com in the past year. can you use it in a sentence? by the learning network this word has appeared in six articles on nytimes.com in the past year. can you use it in a sentence? by the learning network this word has appeared in 104 articles on nytimes.com in the past year. can you use it in a sentence? by the learning network this word has appeared in three articles on nytimes.com in the past year. can you use it in a sentence? by the learning network this word has appeared in 41 articles on nytimes.com in the past year. can you use it in a sentence? by the learning network

supported by word of the day this word has appeared in 355 articles on nytimes.com in the past year. can you use it in a sentence? by the learning network : characterized by unrest, disorder or insubordination the word tumultuous has appeared in 355 articles on nytimes.com in the past year, including on jan. 23 in “los angeles times to slash newsroom by over 20%” by katie robertson and benjamin mullin: the los angeles times said on tuesday that it would lay off about 115 journalists, slashing its newsroom by more than 20 percent after a tumultuous few weeks that saw top editors depart and workers walk off the job. dr. patrick soon shiong, the billionaire owner of the los angeles times, said in an interview with his paper that it was losing $30 million to $40 million a year and needed to make more progress in building a larger audience. “it is indeed difficult to reflect upon the recent tumultuous years, during which our business faced significant challenges, including losses that surpassed $100 million in operational and capital expenses,” dr. soon shiong said, noting that the paper had not done layoffs in the first years of the pandemic. can you correctly use the word tumultuous in a sentence? based on the definition and example provided, write a sentence using today’s word of the day and share it as a comment on this article. it is most important that your sentence makes sense and demonstrates that you understand the word’s definition, but we also encourage you to be creative and have fun. if you want a better idea of how tumultuous can be used in a sentence, read these usage examples on vocabulary.com. you can also visit this guide to learn how to use ipa symbols to show how different words are pronounced. if you enjoy this daily challenge, try our vocabulary quizzes. students ages 13 and older in the united states and the united kingdom, and 16 and older elsewhere, can comment. all comments are moderated by the learning network staff. the word of the day is provided by vocabulary.com. learn more and see usage examples across a range of subjects in the vocabulary.com dictionary. see every word of the day in this column.

supported by word of the day this word has appeared in 375 articles on nytimes.com in the past year. can you use it in a sentence? by the learning network 1. take off or remove 2. take apart into its constituent pieces 3. tear down so as to make flat with the ground the word dismantle has appeared 375 times on nytimes.com in the past year, including on nov. 13 in the new york times magazine article “nature’s ‘swiss army knife’: what can we learn from venom?” by kim tingley: the problem, as far as he could tell, was that the people who study tarantula venom are biologists, and they generally lack the experience and technology to sequence it efficiently. on the flip side, his pharma colleagues had the tools and know how to dismantle and reassemble infinitesimal droplets, but they tended to think of venom (if they thought about it at all) as a blunt instrument of pain and death, not a treasure trove of compelling molecular designs. and, of course, they had no idea where to get it. can you correctly use the word dismantle in a sentence? based on the definition and example provided, write a sentence using today’s word of the day and share it as a comment on this article. it is most important that your sentence makes sense and demonstrates that you understand the word’s definition, but we also encourage you to be creative and have fun. if you want a better idea of how dismantle can be used in a sentence, read these usage examples on vocabulary.com. you can also visit this guide to learn how to use ipa symbols to show how different words are pronounced. if you enjoy this daily challenge, try our vocabulary quizzes. students ages 13 and older in the united states and the united kingdom, and 16 and older elsewhere, can comment. all comments are moderated by the learning network staff. the word of the day is provided by vocabulary.com. learn more and see usage examples across a range of subjects in the vocabulary.com dictionary. see every word of the day in this column.

supported by word of the day this word has appeared in three articles on nytimes.com in the past year. can you use it in a sentence? by the learning network verb: make shorter as if by cutting off verb: approximate by ignoring all terms beyond a chosen one verb: replace a corner by a plane adjective: terminating abruptly by having or as if having an end or point cut off the word truncate has appeared in three articles on nytimes.com in the past year, including on sept. 8 in “the prince we never knew” by sasha weiss: dig, if you will, a small slice of ezra edelman’s nine hour documentary about prince   a cursed masterpiece that the public may never be allowed to see. … in july, matthew belloni reported in his newsletter, “what i’m hearing,” which is widely read in the industry, that the film was in danger of being shelved. though edelman and netflix retained final cut, belloni reported, the estate had managed to hold up the project because of a clause in its original contract with netflix, which stipulates that the film be no more than six hours in length. according to belloni, edelman was not willing to truncate it. can you correctly use the word truncate in a sentence? based on the definition and example provided, write a sentence using today’s word of the day and share it as a comment on this article. it is most important that your sentence makes sense and demonstrates that you understand the word’s definition, but we also encourage you to be creative and have fun. if you want a better idea of how truncate can be used in a sentence, read these usage examples on vocabulary.com. you can also visit this guide to learn how to use ipa symbols to show how different words are pronounced. if you enjoy this daily challenge, try our vocabulary quizzes. students ages 13 and older in the united states and the united kingdom, and 16 and older elsewhere, can comment. all comments are moderated by the learning network staff. the word of the day is provided by vocabulary.com. learn more and see usage examples across a range of subjects in the vocabulary.com dictionary. see every word of the day in this column.

first you will need to do some background research to get some ideas. what topic interests you? what person from the recent past or from the present do you admire? think about some of the individuals or events you discussed in class. there are a lot of people out there who are doing amazing work with little recognition maybe you can tell that person's story. for additional inspiration, here are some good places to search: . rosa parks and mlk jr./tradlands/cc by 2.0 photos taken at the global climate strike in london on friday 15th march 2019/garry knight/cc zero license information: these images can be used to support classroom learning, in classroom presentations and reports, and in face to face settings. they may not be posted online unless they are behind a password on a classroom site. several sites provide access to images that are either copyright free or that have been made available for use under certain guidelines. be sure to look for copyright permissions before using these, as there are a variety of licenses. this tool allows you to search for images and sound recordings from a variety of sources including google images, flickr, wikimedia, and youtube. be sure to check the use permissions for any image you choose. free creative commons images licensed for public use, with attributions included. one of the fastest and easiest ways to find a properly attributed image. for additional reference on finding and citing images, consult our image search and citation guide. use noodletools to keep track of your sources. sign in using your school gmail logins. you can find the noodletools icon in the waffle menu (those nine dots in the upper right corner) of your g suite apps. be sure you are using chicago style, junior level. chicago style citation is used in history research papers if you want to see what this looks like, take a look at the chicago citation page on the library website. there are minor differences from what you are used to seeing in mla style citations. start by looking in some menlo databases: as you start learning more about your person's story, jot down the key events, places, dates, etc. that you can use as search terms to dig deeper throughout your research. you can also search current and historical newspapers in these news databases: search the catalog for books you can search the menlo library catalog to find books by or about your chosen individual. use the terms "biography" or "memoir" to find relevant works. can't find the book in our collection? try searching the san mateo county public library catalog. search kanopy for streaming films you can search for a range of films, mostly documentaries, through menlo's kanopy subscription. enter the name of your civil rights activist or a related event in the search bar, or browse by subject. online searching you can also search for your person in google, but be sure you are using authoritative sources! wikipedia can be a solid place to start when you are looking through lists of activists, but for your research you should use well known newspapers and magazines, reputable online news sites, government resources, and the websites of involved organizations. your annotated bibliography should be a 4 6 sentence paragraph that includes 1) a brief summary and the main points of the source 2) an evaluation of the source, e.g. who is the author or group that created the source and what makes them credible? 3) a reflection and your use of the source, e.g. how does the source inform your research and presentation? to view additional annotated bibliography examples, see the sample pages on our chicago citation guide. use quotation marks around words or phrases for an exact match e.g. “russian revolution” use a ~ before a word/phrase to pull up synonyms e.g. ~“global warming” will also include climate change, etc. use a hyphen before a word to eliminate it from a search e.g. “global warming”  hoax use insite: to limit by website e.g. “global warming” insite:nytimes.com use site: to limit by domain e.g. “global warming” site:.edu use filetype: to search by a specific file or extension type e.g. filetype:pdf use intitle: e.g. searching for intitle:russian revolution stalin ensures each term shows in the title put related: in front of a site to find other, similar sites e.g. related:www.worldwildlife.org use google scholar for academic journals and scholarly publications

the times was founded as the conservative new york daily times in 1851, and came to national recognition in the 1870s with its aggressive coverage of corrupt politician william m. tweed. following the panic of 1893, chattanooga times publisher adolph ochs gained a controlling interest in the company. in 1935, ochs was succeeded by his son in law, arthur hays sulzberger, who began a push into european news. sulzberger's son in law arthur ochs became publisher in 1963, adapting to a changing newspaper industry and introducing radical changes. the new york times was involved in the landmark 1964 u.s. supreme court case new york times co. v. sullivan, which restricted the ability of public officials to sue the media for defamation. in 1971, the new york times published the pentagon papers, an internal department of defense document detailing the united states's historical involvement in the vietnam war, despite pushback from then president richard nixon. in the landmark decision new york times co. v. united states (1971), the supreme court ruled that the first amendment guaranteed the right to publish the pentagon papers. in the 1980s, the times began a two decade progression to digital technology and launched nytimes.com in 1996. in the 21st century, the new york times has shifted its publication online amid the global decline of newspapers. the times has expanded to several other publications, including the new york times magazine, the new york times international edition, and the new york times book review. in addition, the paper has produced several television series, podcasts   including the daily   and games through the new york times games. the new york times has been involved in several controversies in its history. the times maintains several regional bureaus staffed with journalists across six continents, and has received 137 pulitzer prizes as of 2023, the most of any publication, among other accolades. the new york times was established in 1851 by new york tribune journalists henry jarvis raymond and george jones.[4] the times experienced significant circulation, particularly among conservatives; new york tribune publisher horace greeley praised the new york daily times.[5] during the american civil war, times correspondents gathered information directly from confederate states.[6] in 1869, jones inherited the paper from raymond,[7] who had changed its name to the new york times.[8] under jones, the times began to publish a series of articles criticizing tammany hall political boss william m. tweed, despite vehement opposition from other new york newspapers.[9] in 1871, the new york times published tammany hall's accounting books; tweed was tried in 1873 and sentenced to twelve years in prison. the times earned national recognition for its coverage of tweed.[10] in 1891, jones died, creating a management imbroglio in which his children had insufficient business acumen to inherit the company and his will prevented an acquisition of the times.[11] editor in chief charles ransom miller, editorial editor edward cary, and correspondent george f. spinney established a company to manage the new york times,[12] but faced financial difficulties during the panic of 1893.[13] in august 1896, chattanooga times publisher adolph ochs acquired the new york times, implementing significant alterations to the newspaper's structure. ochs established the times as a merchant's newspaper and removed the hyphen from the newspaper's name.[14] in 1905, the new york times opened times tower, marking expansion.[15] the times experienced a political realignment in the 1910s amid several disagreements within the republican party.[16] the new york times reported on the sinking of the titanic, as other newspapers were cautious about bulletins circulated by the associated press.[17] through managing editor carr van anda, the times focused on scientific advancements, reporting on albert einstein's then unknown theory of general relativity and becoming involved in the discovery of the tomb of tutankhamun.[18] in april 1935, ochs died, leaving his son in law arthur hays sulzberger as publisher.[19] the great depression forced sulzberger to reduce the new york times's operations,[20] and developments in the new york newspaper landscape resulted in the formation of larger newspapers, such as the new york herald tribune and the new york world telegram.[21] in contrast to ochs, sulzberger encouraged wirephotography.[22] the new york times extensively covered world war ii through large headlines,[23] reporting on exclusive stories such as the yugoslav coup d'état.[24] amid the war, sulzberger began expanding the times's operations further, acquiring wqxr fm in 1944   the first non times investment since the jones era   and established a fashion show in times hall. despite reductions as a result of conscription, the new york times retained the largest journalism staff of any newspaper.[25] the times's print edition became available internationally during the war through the army & air force exchange service; the new york times overseas weekly later became available in japan through the asahi shimbun and in germany through the frankfurter zeitung. the international edition would develop into a separate newspaper.[26] journalist william l. laurence publicized the atomic bomb race between the united states and germany, resulting in the federal bureau of investigation seizing copies of the times. the united states government recruited laurence to document the manhattan project in april 1945.[27] laurence became the only witness of the manhattan project, a detail realized by employees of the new york times following the atomic bombing of hiroshima.[28] following world war ii, the new york times continued to expand.[29] the times was subject to investigations from the senate internal security subcommittee, a mccarthyist subcommittee that investigated purported communism from within press institutions. arthur hays sulzberger's decision to dismiss a copyreader who had pleaded the fifth amendment drew ire from within the times and from external organizations.[30] in april 1961, sulzberger resigned, appointing his son in law, the new york times company president orvil dryfoos.[31] under dryfoos, the new york times established a newspaper based in los angeles.[32] in 1962, the implementation of automated printing presses in response to increasing costs mounted fears over technological unemployment. the new york typographical union staged a strike in december, altering the media consumption of new yorkers. the strike left new york with three remaining newspapers   the times, the daily news, and the new york post   by its conclusion in march 1963.[33] in may, dryfoos died of a heart ailment.[34] following weeks of ambiguity, arthur ochs sulzberger became the new york times's publisher.[35] technological advancements leveraged by newspapers such as the los angeles times and improvements in coverage from the washington post and the wall street journal necessitated adaptations to nascent computing.[36] the new york times published "heed their rising voices" in 1960, a full page advertisement purchased by supporters of martin luther king jr. criticizing law enforcement in montgomery, alabama for their response to the civil rights movement. montgomery public safety commissioner l. b. sullivan sued the times for defamation. in new york times co. v. sullivan (1964), the u.s. supreme court ruled that the verdict in alabama county court and the supreme court of alabama violated the first amendment.[37] the decision is considered to be landmark.[38] after financial losses, the new york times ended its international edition, acquiring a stake in the paris herald tribune, forming the international herald tribune.[39] the times initially published the pentagon papers, facing opposition from then president richard nixon. the supreme court ruled in the new york times's favor in new york times co. v. united states (1971), allowing the times and the washington post to publish the papers.[40] the new york times remained cautious in its initial coverage of the watergate scandal.[41] as congress began investigating the scandal, the times furthered its coverage,[42] publishing details on the huston plan, alleged wiretapping of reporters and officials,[43] and testimony from james w. mccord jr. that the committee for the re election of the president paid the conspirators off.[44] the exodus of readers to suburban new york newspapers, such as newsday and gannett papers, adversely affected the new york times's circulation.[45] contemporary newspapers balked at additional sections; time devoted a cover for its criticism and new york wrote that the times was engaging in "middle class self absorption".[46] the new york times, the daily news, and the new york post were the subject of a strike in 1978,[47] allowing emerging newspapers to leverage halted coverage.[48] the times deliberately avoided coverage of the aids epidemic, running its first front page article in may 1983. max frankel's editorial coverage of the epidemic, with mentions of anal intercourse, contrasted with then executive editor a. m. rosenthal's puritan approach, intentionally avoiding descriptions of the luridity of gay venues.[49] following years of waning interest in the new york times, sulzberger resigned in january 1992, appointing his son, arthur ochs sulzberger jr., as publisher.[50] the internet represented a generational shift within the times; sulzberger, who negotiated the new york times company's acquisition of the boston globe in 1993, derided the internet, while his son expressed antithetical views. @times appeared on america online's website in may 1994 as an extension of the new york times, featuring news articles, film reviews, sports news, and business articles.[51] despite opposition, several employees of the times had begun to access the internet.[52] the online success of publications that traditionally co existed with the times   such as america online, yahoo, and cnn   and the expansion of websites such as monster.com and craigslist that threatened the new york times's classified advertisement model increased efforts to develop a website.[53] nytimes.com debuted on january 19 and was formally announced three days later.[54] the times published domestic terrorist ted kaczynski's essay industrial society and its future in 1995, contributing to his arrest after his brother david recognized the essay's penmanship.[55] following the establishment of nytimes.com, the new york times retained its journalistic hesitancy under executive editor joseph lelyveld, refusing to publish an article reporting on the clinton lewinsky scandal from drudge report. nytimes.com editors conflicted with print editors on several occasions, including wrongfully naming security guard richard jewell as the suspect in the centennial olympic park bombing and covering the death of diana, princess of wales in greater detail than the print edition.[56] the new york times electronic media company was adversely affected by the dot com crash.[57] the times extensively covered the september 11 attacks. the following day's print issue contained sixty six articles,[58] the work of over three hundred dispatched reporters.[59] journalist judith miller was the recipient of a package containing a white powder during the 2001 anthrax attacks, furthering anxiety within the new york times.[60] in september 2002, miller and military correspondent michael r. gordon wrote an article for the times claiming that iraq had purchased aluminum tubes. the article was cited by then president george w. bush to claim that iraq was constructing weapons of mass destruction; the theoretical use of aluminum tubes to produce nuclear material was speculation.[61] in march 2003, the united states invaded iraq, beginning the iraq war.[62] the new york times attracted controversy after thirty six articles[63] from journalist jayson blair were discovered to be plagiarized.[64] criticism over then executive editor howell raines and then managing editor gerald m. boyd mounted following the scandal, culminating in a town hall in which a deputy editor criticized raines for failing to question blair's sources in article he wrote on the d.c. sniper attacks.[65] in june 2003, raines and boyd resigned.[66] arthur ochs sulzberger jr. appointed bill keller as executive editor.[67] miller continued to report on the iraq war as a journalistic embed covering the country's weapons of mass destruction program. keller and then washington bureau chief jill abramson unsuccessfully attempted to subside criticism. conservative media criticized the times over its coverage of missing explosives from the al qa'qaa weapons facility.[68] an article in december 2005 disclosing warrantless surveillance by the national security agency contributed to further criticism from the george w. bush administration and the senate's refusal to renew the patriot act.[69] in the plame affair, a central intelligence agency inquiry found that miller had become aware of valerie plame's identity through then vice president dick cheney's chief of staff scooter libby, resulting in miller's resignation.[70] during the great recession, the new york times suffered significant fiscal difficulties as a consequence of the subprime mortgage crisis and a decline in classified advertising.[71] exacerbated by rupert murdoch's revitalization of the wall street journal through his acquisition of dow jones & company, the new york times company began enacting measures to reduce the newsroom budget. the company was forced to borrow $250 million (equivalent to $353.79 million in 2023) from mexican billionaire carlos slim and fired over one hundred employees by 2010.[72] nytimes.com's coverage of the eliot spitzer prostitution scandal, resulting in the resignation of then new york governor eliot spitzer, furthered the legitimacy of the website as a journalistic medium.[73] the times's economic downturn renewed discussions of an online paywall;[74] the new york times implemented a paywall in march 2011.[75] abramson succeeded keller,[76] continuing her characteristic investigations into corporate and government malfeasance into the times's coverage.[77] following conflicts with newly appointed chief executive mark thompson's ambitions,[78] abramson was dismissed by sulzberger jr., who named dean baquet as her replacement.[79] leading up to the 2016 presidential election, the new york times elevated the hillary clinton email controversy[80] into the single most important issue during the election campaign.[81][82][83] donald trump's upset victory contributed to an increase in subscriptions to the times.[84] the new york times experienced unprecedented indignation from trump, who referred to publications such as the times as "enemies of the people" at the conservative political action conference and tweeted his disdain for the newspaper and cnn.[85] in october 2017, the new york times published an article by journalists jodi kantor and megan twohey alleging that dozens of women had accused film producer and the weinstein company co chairman harvey weinstein of sexual misconduct.[86] the investigation resulted in weinstein's resignation and conviction,[87] precipitated the weinstein effect,[88] and served as a catalyst for the #metoo movement.[89] the new york times company vacated the public editor position[90] and eliminated the copy desk in november.[91] sulzberger jr. announced his resignation in december 2017, appointing his son, a. g. sulzberger, as publisher.[92] trump's relationship   equally diplomatic and negative   marked sulzberger's tenure.[93] in september 2018, the new york times published "i am part of the resistance inside the trump administration", an anonymous essay by a self described trump administration official later revealed to be department of homeland security chief of staff miles taylor.[94] the animosity   which extended to nearly three hundred instances of trump disparaging the times by may 2019[95]   culminated in trump ordering federal agencies to cancel their subscriptions to the new york times and the washington post in october 2019.[96] trump's tax returns have been the subject of three separate investigations.[c] during the covid 19 pandemic, the times began implementing data services and graphs.[100] on may 23, 2020, the new york times's front page solely featured u.s. deaths near 100,000, an incalculable loss, a subset of the 100,000 people in the united states who died of covid 19, the first time that the times's front page lacked images since they were introduced.[101] since 2020, the new york times has focused on broader diversification, developing online games and producing television series.[102] the new york times company acquired the athletic in january 2022.[103] since 1896, the new york times has been published by the ochs sulzberger family, having previously been published by henry jarvis raymond until 1869[104] and by george jones until 1896.[105] adolph ochs published the times until his death in 1935,[106] when he was succeeded by his son in law, arthur hays sulzberger. sulzberger was publisher until 1961[107] and was succeeded by orvil dryfoos, his son in law, who served in the position until his death in 1963.[108] arthur ochs sulzberger succeeded dryfoos until his resignation in 1992.[109] his son, arthur ochs sulzberger jr., served as publisher until 2018. the new york times's current publisher is a. g. sulzberger, sulzberger jr.'s son.[92] as of 2023, the times's executive editor is joseph kahn[110] and the paper's managing editors are marc lacey and carolyn ryan, having been appointed in june 2022.[111] the new york times's deputy managing editors are sam dolnick,[112] monica drake,[113] and steve duenes,[114] and the paper's assistant managing editors are matthew ericson,[115] jonathan galinsky, hannah poferl, sam sifton, karron skog,[116] and michael slackman.[117] the new york times is owned by the new york times company, a publicly traded company. the new york times company, in addition to the times, owns wirecutter, the athletic, the new york times cooking, and the new york times games, and acquired serial productions and audm. the new york times company holds undisclosed minority investments in multiple other businesses, and formerly owned the boston globe and several radio and television stations.[118] the new york times company is majority owned by the ochs sulzberger family through elevated shares in the company's dual class stock structure held largely in a trust, in effect since the 1950s;[119] as of 2022, the family holds ninety five percent of the new york times company's class b shares, allowing it to elect seventy percent of the company's board of directors.[120] class a shareholders have restrictive voting rights.[121] as of 2023, the new york times company's chief executive is meredith kopit levien, the company's former chief operating officer who was appointed in september 2020.[122] as of march 2023, the new york times company employs 5,800 individuals,[102] including 1,700 journalists according to deputy managing editor sam dolnick.[123] journalists for the new york times may not run for public office, provide financial support to political candidates or causes, endorse candidates, or demonstrate public support for causes or movements.[124] journalists are subject to the guidelines established in "ethical journalism" and "guidelines on integrity".[125] according to the former, times journalists must abstain from using sources with a personal relationship to them and must not accept reimbursements or inducements from individuals who may be written about in the new york times, with exceptions for gifts of nominal value.[126] the latter requires attribution and exact quotations, though exceptions are made for linguistic anomalies. staff writers are expected to ensure the veracity of all written claims, but may delegate researching obscure facts to the research desk.[127] in march 2021, the times established a committee to avoid journalistic conflicts of interest with work written for the new york times, following columnist david brooks's resignation from the aspen institute for his undisclosed work on the initiative weave.[128] the new york times editorial board was established in 1896 by adolph ochs. with the opinion department, the editorial board is independent of the newsroom.[168] then editor in chief charles ransom miller served as opinion editor from 1883 until his death in 1922.[169] rollo ogden succeeded miller until his death in 1937.[170] from 1937 to 1938, john huston finley served as opinion editor; in a prearranged plan, charles merz succeeded finley.[171] merz served in the position until his retirement in 1961.[172] john bertram oakes served as opinion editor from 1961 to 1976, when then publisher arthur ochs sulzberger appointed max frankel.[173] frankel served in the position until 1986, when he was appointed as executive editor.[174] jack rosenthal was the opinion editor from 1986 to 1993.[175] howell raines succeeded rosenthal until 2001, when he was made executive editor.[176] gail collins succeeded raines until her resignation in 2006.[177] from 2007 to 2016, andrew rosenthal was the opinion editor.[178] james bennet succeeded rosenthal until his resignation in 2020.[179] as of july 2024[update], the editorial board comprises thirteen opinion writers.[180] the new york times's opinion editor is kathleen kingsbury[181] and the deputy opinion editor is patrick healy.[116] the new york times's editorial board was initially opposed to liberal beliefs, opposing women's suffrage in 1900 and 1914. the editorial board began to espouse progressive beliefs during oakes' tenure, conflicting with the ochs sulzberger family, of which oakes was a member as adolph ochs's nephew; in 1976, oakes publicly disagreed with sulzberger's endorsement of daniel patrick moynihan over bella abzug in the 1976 senate democratic primaries in a letter sent from martha's vineyard. under rosenthal, the editorial board took positions supporting assault weapons legislation and the legalization of marijuana, but publicly criticized the obama administration over its portrayal of terrorism.[178] in presidential elections, the new york times has endorsed a total of twelve republican candidates and thirty two democratic candidates, and has endorsed the democrat in every election since 1960.[182][183][j] with the exception of wendell willkie, republicans endorsed by the times have won the presidency. in 2016, the editorial board issued an anti endorsement against donald trump for the first time in its history.[184] in february 2020, the editorial board reduced its presence from several editorials each day to occasional editorials for events deemed particularly significant. since august 2024, the board no longer endorses candidates in local or congressional races in new york.[185] since 1940, editorial, media, and technology workers of the new york times have been represented by the new york times guild. the times guild, along with the times tech guild, are represented by the newsguild cwa.[186] in 1940, arthur hays sulzberger was called upon by the national labor relations board amid accusations that he had discouraged guild membership in the times. over the next few years, the guild would ratify several contracts, expanding to editorial and news staff in 1942 and maintenance workers in 1943.[187] the new york times guild has walked out several times in its history, including for six and a half hours in 1981[188] and in 2017, when copy editors and reporters walked out at lunchtime in response to the elimination of the copy desk.[189] on december 7, 2022, the union held a one day strike,[190] the first interruption to the new york times since 1978.[191] the new york times guild reached an agreement in may 2023 to increase minimum salaries for employees and a retroactive bonus.[192] the times tech guild is the largest technology union with collective bargaining rights in the united states.[193] the guild held a second strike beginning on november 4, 2024, threatening the times's coverage of the 2024 united states presidential election.[194] in october 2001, the new york times began publishing dealbook, a financial newsletter edited by andrew ross sorkin. the times had intended to publish the newsletter in september, but delayed its debut following the september 11 attacks.[200] a website for dealbook was established in march 2006.[201] the new york times began shifting towards dealbook as part of the newspaper's financial coverage in november 2010 with a renewed website and a presence in the times's print edition.[202] in 2011, the times began hosting the dealbook summit, an annual conference hosted by sorkin.[203] during the covid 19 pandemic, the new york times hosted the dealbook online summit in 2020[204] and 2021.[205] the 2022 dealbook summit featured   among other speakers   former vice president mike pence and israeli prime minister benjamin netanyahu,[206] culminating in an interview with former ftx chief executive sam bankman fried; ftx had filed for bankruptcy several weeks prior.[207] the 2023 dealbook summit's speakers included vice president kamala harris, israeli president isaac herzog, and businessman elon musk.[203] in june 2010, the new york times licensed the political blog fivethirtyeight in a three year agreement.[208] the blog, written by nate silver, had garnered attention during the 2008 presidential election for predicting the elections in forty nine of fifty states. fivethirtyeight appeared on nytimes.com in august.[209] according to silver, several offers were made for the blog; silver wrote that a merger of unequals must allow for editorial sovereignty and resources from the acquirer, comparing himself to groucho marx.[210] according to the new republic, fivethirtyeight drew as much as a fifth of the traffic to nytimes.com during the 2012 presidential election.[211] in july 2013, fivethirtyeight was sold to espn.[212] in an article following silver's exit, public editor margaret sullivan wrote that he was disruptive to the times's culture for his perspective on probability based predictions and scorn for polling   having stated that punditry is "fundamentally useless", comparing him to billy beane, who implemented sabermetrics in baseball. according to sullivan, his work was criticized by several notable political journalists.[213] the new republic obtained a memo in november 2013 revealing then washington bureau chief david leonhardt's ambitions to establish a data driven newsletter with presidential historian michael beschloss, graphic designer amanda cox, economist justin wolfers, and the new republic journalist nate cohn.[214] by march, leonhardt had amassed fifteen employees from within the new york times; the newsletter's staff included individuals who had created the times's dialect quiz, fourth down analyzer, and a calculator for determining buying or renting a home.[215] the upshot debuted in april 2014.[216] fast company reviewed an article about illinois secure choice   a state funded retirement saving system   as "neither a terse news item, nor a formal financial advice column, nor a politically charged response to economic policy", citing its informal and neutral tone.[217] the upshot developed "the needle" for the 2016 presidential election and 2020 presidential elections, a thermometer dial displaying the probability of a candidate winning.[218] in january 2016, cox was named editor of the upshot.[219] kevin quealy was named editor in june 2022.[220] according to an internal readership poll conducted by the new york times in 2019, eighty four percent of readers identified as liberal.[221] in february 1942, the new york times crossword debuted in the new york times magazine; according to richard shepard, the attack on pearl harbor in december 1941 convinced then publisher arthur hays sulzberger of the necessity of a crossword.[222] the new york times has published recipes since the 1850s and has had a separate food section since the 1940s.[223] in 1961, restaurant critic craig claiborne published the new york times cookbook,[224] an unauthorized cookbook that drew from the times's recipes.[225] since 2010, former food editor amanda hesser has published the essential new york times cookbook, a compendium of recipes from the new york times.[226] the innovation report in 2014 revealed that the times had attempted to establish a cooking website since 1998, but faced difficulties with the absence of a defined data structure.[227] in september 2014, the new york times introduced nyt cooking, an application and website.[228] edited by food editor sam sifton,[225] the times's cooking website features 21,000 recipes as of 2022.[229] nyt cooking features videos as part of an effort by sifton to hire two former tasty employees from buzzfeed.[225] in august 2023, nyt cooking added personalized recommendations through the cosine similarity of text embeddings of recipe titles.[230] the website also features no recipe recipes, a concept proposed by sifton.[231] the new york times archives its articles in a basement annex beneath its building known as "the morgue", a venture started by managing editor carr van anda in 1907. the morgue comprises news clippings, a pictures library, and the times's book and periodicals library. as of 2014, it is the largest library of any media company, dating back to 1851.[237] in november 2018, the new york times partnered with google to digitize the archival library.[238] additionally, the new york times has maintained a virtual microfilm reader known as timesmachine since 2014. the service launched with archives from 1851 to 1980; in 2016, timesmachine expanded to include archives from 1981 to 2002. the times built a pipeline to take in tiff images, article metadata in xml and an ini file of cartesian geometry describing the boundaries of the page, and convert it into a png of image tiles and json containing the information in the xml and ini files. the image tiles are generated using gdal and displayed using leaflet, using data from a content delivery network. the times ran optical character recognition on the articles using tesseract and shingled and fuzzy string matched the result.[239] the new york times uses a proprietary[240] content management system known as scoop for its online content and the microsoft word based content management system cci for its print content. scoop was developed in 2008 to serve as a secondary content management system for editors working in cci to publish their content on the times's website; as part of the new york times's online endeavors, editors now write their content in scoop and send their work to cci for print publication. since its introduction, scoop has superseded several processes within the times, including print edition planning and collaboration, and features tools such as multimedia integration, notifications, content tagging, and drafts. the new york times uses private articles for high profile opinion pieces, such as those written by russian president vladimir putin and actress angelina jolie, and for high level investigations.[241] in january 2012, the times released integrated content editor (ice), a revision tracking tool for wordpress and tinymce. ice is integrated within the times's workflow by providing a unified text editor for print and online editors, reducing the divide between print and online operations.[242] by 2017,[243] the new york times began developing a new authoring tool to its content management system known as oak, in an attempt to further the times's visual efforts in articles and reduce the discrepancy between the mediums in print and online articles.[244] the system reduces the input of editors and supports additional visual mediums in an editor that resembles the appearance of the article.[243] oak is based on prosemirror, a javascript rich text editor toolkit, and retains the revision tracking and commenting functionalities of the new york times's previous systems. additionally, oak supports predefined article headers.[245] in 2019, oak was updated to support collaborative editing using firebase to update editors's cursor status. several google cloud functions and google cloud tasks allow articles to be previewed as they will be printed, and the times's primary mysql database is regularly updated to update editors on the article status.[246] since 1895, the new york times has maintained a manual of style in several forms. the new york times manual of style and usage was published on the times's intranet in 1999.[247] the new york times uses honorifics when referring to individuals. with the ap stylebook's removal of honorifics in 2000 and the wall street journal's omission of courtesy titles in may 2023, the times is the only national newspaper that continues to use honorifics. according to former copy editor merrill perlman, the new york times continues to use honorifics as a "sign of civility".[248] the times's use of courtesy titles led to an apocryphal rumor that the paper had referred to singer meat loaf as "mr. loaf".[249] several exceptions have been made; the former sports section and the new york times book review do not use honorifics.[250] a leaked memo following the killing of osama bin laden in may 2011 revealed that editors were given a last minute instruction to omit the honorific from osama bin laden's name, consistent with deceased figures of historic significance, such as adolf hitler, napoleon, and vladimir lenin.[251] the new york times uses academic and military titles for individuals prominently serving in that position.[252] in 1986, the times began to use ms.,[250] and introduced the gender neutral title mx. in 2015.[253] the new york times uses initials when a subject has expressed a preference, such as donald trump.[254] the new york times maintains a strict but not absolute obscenity policy, including phrases. in a review of the canadian hardcore punk band fucked up, music critic kelefa sanneh wrote that the band's name   entirely rendered in asterisks   would not be printed in the times "unless an american president, or someone similar, says it by mistake";[255] the new york times did not repeat then vice president dick cheney's use of "fuck" against then senator patrick leahy in 2004[256] or then vice president joe biden's remarks that the passage of the affordable care act in 2010 was a "big fucking deal".[257] the times's profanity policy has been tested by former president donald trump. the new york times published trump's access hollywood tape in october 2016, containing the words "fuck", "pussy", "bitch", and "tits", the first time the publication had published an expletive on its front page,[258] and repeated an explicit phrase for fellatio stated by then white house communications director anthony scaramucci in july 2017.[259] the new york times omitted trump's use of the phrase "shithole countries" from its headline in favor of "vulgar language" in january 2018.[260] the times banned certain words, such as "bitch", "whore", and "sluts", from wordle in 2022.[261] journalists for the new york times do not write their own headlines, but rather copy editors who specifically write headlines. the times's guidelines insist headline editors get to the main point of an article but avoid giving away endings, if present. other guidelines include using slang "sparingly", avoiding tabloid headlines, not ending a line on a preposition, article, or adjective, and chiefly, not to pun. the new york times manual of style and usage states that wordplay, such as "rubber industry bounces back", is to be tested on a colleague as a canary is to be tested in a coal mine; "when no song bursts forth, start rewriting".[262] the new york times has amended headlines due to controversy. in 2019, following two back to back mass shootings in el paso and dayton, the times used the headline, "trump urges unity vs. racism", to describe then president donald trump's words after the shootings. after criticism from fivethirtyeight founder nate silver, the headline was changed to, "assailing hate but not guns".[263] online, the new york times's headlines do not face the same length restrictions as headlines that appear in print; print headlines must fit within a column, often six words. additionally, headlines must "break" properly, containing a complete thought on each line without splitting up prepositions and adverbs. writers may edit a headline to fit an article more aptly if further developments occur. the times uses a/b testing for articles on the front page, placing two headlines against each other. at the end of the test, the headlines that receives more traffic is chosen.[264] the alteration of a headline regarding intercepted russian data used in the mueller special counsel investigation was noted by trump in a march 2017 interview with time, in which he claimed that the headline used the word "wiretapped" in the print version of the paper on january 20, while the digital article on january 19 omitted the word. the headline was intentionally changed in the print version to use "wiretapped" in order to fit within the print guidelines.[265] the nameplate of the new york times has been unaltered since 1967. in creating the initial nameplate, henry jarvis raymond sought to model the london times, which used a blackletter style called textura, popularized following the fall of the western roman empire and regional variations of alcuin's script, as well as a period. with the change to the new york times on september 14, 1857, the nameplate followed. under george jones, the terminals of the "n", "r", and "s" were intentionally exaggerated into swashes. the nameplate in the january 15, 1894, issue trimmed the terminals once more, smoothed the edges, and turned the stem supporting the "t" into an ornament. the hyphen was dropped on december 1, 1896, after adolph ochs purchased the paper. the descender of the "h" was shortened on december 30, 1914. the largest change to the nameplate was introduced on february 21, 1967, when type designer ed benguiat redesigned the logo, most prominently turning the arrow ornament into a diamond. notoriously, the new logo dropped the period that remained with the times up until that point; one reader compared the omission of the period to "performing plastic surgery on helen of troy." picture editor john radosta worked with a new york university professor to determine that dropping the period saved the paper us$41.28 (equivalent to $377.21 in 2023).[266] as of december 2023, the new york times has printed sixty thousand issues, a statistic represented in the paper's masthead to the right of the volume number, the times's years in publication written in roman numerals.[267] the volume and issues are separated by four dots representing the edition number of that issue; on the day of the 2000 presidential election, the times was revised four separate times, necessitating the use of an em dash in place of an ellipsis.[268] the em dash issue was printed hundreds times over before being replaced by the one dot issue. despite efforts by newsroom employees to recycle copies sent to the new york times's office, several copies were kept, including one put on display at the museum at the times.[269] from february 7, 1898, to december 31, 1999, the times's issue number was incorrect by five hundred issues, an error suspected by the atlantic to be the result of a careless front page type editor. the misreporting was noticed by news editor aaron donovan, who was calculating the number of issues in a spreadsheet and noticed the discrepancy. the new york times celebrated fifty thousand issues on march 14, 1995, an observance that should have occurred on july 26, 1996.[270] the new york times has reduced the physical size of its print edition while retaining its broadsheet format. the new york daily times debuted at 18 inches (460 mm) across. by the 1950s, the times was being printed at 16 inches (410 mm) across. in 1953, an increase in paper costs to us$10 (equivalent to $113.88 in 2023) a ton increased newsprint costs to us$21.7 million (equivalent to $308,616,417.91 in 2023) on december 28, 1953, the pages were reduced to 15.5 inches (390 mm). on february 14, 1955, a further reduction to 15 inches (380 mm) occurred, followed by 14.5 and 13.5 inches (370 and 340 mm). on august 6, 2007, the largest cut occurred when the pages were reduced to 12 inches (300 mm),[k] a decision that other broadsheets had previously considered. then executive editor bill keller stated that a narrower paper would be more beneficial to the reader but acknowledged a net loss in article space of five percent.[271] in 1985, the new york times company established a minority stake in a us$21.7 million (equivalent to $308,616,417.91 in 2023) newsprint plant in clermont, quebec through donahue malbaie.[272] the company sold its equity interest in donahue malbaie in 2017.[273] the new york times often uses large, bolded headlines for major events. for the print version of the times, these headlines are written by one copy editor, reviewed by two other copy editors, approved by the masthead editors, and polished by other print editors. the process is completed before 8 p.m., but it may be repeated if further development occur, as did take place during the 2020 presidential election. on the day joe biden was declared the winner, the new york times utilized a "hammer headline" reading, "biden beats trump", in all caps and bolded. a dozen journalists discussed several potential headlines, such as "it's biden" or "biden's moment", and prepared for a donald trump victory, in which they would use "trump prevails".[274] during trump's first impeachment, the times drafted the hammer headline, "trump impeached". the new york times altered the ligatures between the e and the a, as not doing so would leave a noticeable gap due to the stem of the a sloping away from the e. the times reused the tight kerning for "biden beats trump" and trump's second impeachment, which simply read, "impeached".[275] in cases where two major events occur on the same day or immediately after each other, the new york times has used a "paddle wheel" headline, where both headlines are used but split by a line. the term dates back to august 8, 1959, when it was revealed that the united states was monitoring soviet missile firings and when explorer 6   shaped like a paddle wheel   launched. since then, the paddle wheel has been used several times, including on january 21, 1981, when ronald reagan was sworn in minutes before iran released fifty two american hostages, ending the iran hostage crisis. at the time, most newspapers favored the end of the hostage crisis, but the times placed the inauguration above the crisis. since 1981, the paddle wheel has been used twice; on july 26, 2000, when the 2000 camp david summit ended without an agreement and when bush announced that dick cheney would be his running mate, and on june 24, 2016, when the united kingdom european union membership referendum passed, beginning brexit, and when the supreme court deadlocked in united states v. texas.[276] the new york times has run editorials from its editorial board on the front page twice. on june 13, 1920, the times ran an editorial opposing warren g. harding, who was nominated during that year's republican party presidential primaries.[277] amid growing acceptance to run editorials on the front pages[278] from publications such as the detroit free press, the patriot news, the arizona republic, and the indianapolis star, the new york times ran an editorial on its front page on december 5, 2015, following a terrorist attack in san bernardino, california, in which fourteen people were killed.[279] the editorial advocates for the prohibition of "slightly modified combat rifles" used in the san bernardino shooting and "certain kinds of ammunition".[277] conservative figures, including texas senator ted cruz, the weekly standard editor bill kristol, fox & friends co anchor steve doocy, and then new jersey governor chris christie criticized the times. talk radio host erick erickson acquired an issue of the new york times to fire several rounds into the paper, posting a picture online.[280] since 1997,[281] the new york times's primary distribution center is located in college point, queens. the facility is 300,000 sq ft (28,000 m2) and employs 170 people as of 2017. the college point distribution center prints 300,000 to 800,000 newspapers daily. on most occasions, presses start before 11 p.m. and finish before 3 a.m. a robotic crane grabs a roll of newsprint and several rollers ensure ink can be printed on paper. the final newspapers are wrapped in plastic and shipped out.[282] as of 2018, the college point facility accounted for 41 percent of production. other copies are printed at 26 other publications, such as the atlanta journal constitution, the dallas morning news, the santa fe new mexican, and the courier journal. with the decline of newspapers, particularly regional publications, the times must travel further; for example, newspapers for hawaii are flown from san francisco on united airlines, and sunday papers are flown from los angeles on hawaiian airlines. computer glitches, mechanical issues, and weather phenomena affect circulation but do not stop the paper from reaching customers.[283] the college point facility prints over two dozen other papers, including the wall street journal and usa today.[284] the new york times has halted its printing process several times to account for major developments. the first printing stoppage occurred on march 31, 1968, when then president lyndon b. johnson announced that he would not seek a second term. other press stoppages include may 19, 1994, for the death of former first lady jacqueline kennedy onassis, and july 17, 1996, for trans world airlines flight 800. the 2000 presidential election necessitated two press stoppages. al gore appeared to concede on november 8, forcing then executive editor joseph lelyveld to stop the times's presses to print a new headline, "bush appears to defeat gore", with a story that stated george w. bush was elected president. however, gore held off his concession speech over doubts over florida. lelyveld reran the headline, "bush and gore vie for an edge". since 2000, three printing stoppages have been issued for the death of william rehnquist on september 3, 2005, for the killing of osama bin laden on may 1, 2011, and for the passage of the marriage equality act in the new york state assembly and subsequent signage by then governor andrew cuomo on june 24, 2011.[285] the new york times website is hosted at nytimes.com. it has undergone several major redesigns and infrastructure developments since its debut. in april 2006, the new york times redesigned its website with an emphasis on multimedia.[286] in preparation for super tuesday in february 2008, the times developed a live election system using the associated press's file transfer protocol (ftp) service and a ruby on rails application; nytimes.com experienced its largest traffic on super tuesday and the day after.[287] the nytimes application debuted with the introduction of the app store on july 10, 2008. engadget's scott mcnulty wrote critically of the app, negatively comparing it to the new york times's mobile website.[288] an ipad version with select articles was released on april 3, 2010, with the release of the first generation ipad.[289] in october, the new york times expanded nyt editors' choice to include the paper's full articles. nyt for ipad was free until 2011.[290] the times applications on iphone and ipad began offering in app subscriptions in july 2011.[291] the times released a web application for ipad   featuring a format summarizing trending headlines on twitter[292]   and a windows 8 application in october 2012.[293] efforts to ensure profitability through an online magazine and a "need to know" subscription emerged in adweek in july 2013.[294] in march 2014, the new york times announced three applications   nyt now, an application that offers pertinent news in a blog format, and two unnamed applications, later known as nyt opinion[295] and nyt cooking[227]   to diversify its product laterals.[296] the daily is the modern front page of the new york times. the new york times manages several podcasts, including multiple podcasts with serial productions. the times's longest running podcast is the book review podcast,[298] debuting as inside the new york times book review in april 2006.[299] the new york times's defining podcast is the daily,[297] a daily news podcast hosted by michael barbaro and, since march 2022, sabrina tavernise.[300] the podcast debuted on february 1, 2017.[301] the new york times has used video games as part of its journalistic efforts, among the first publications to do so,[304] contributing to an increase in internet traffic;[305] the publication has also developed its own video games. in 2014, the new york times magazine introduced spelling bee, a word game in which players guess words from a set of letters in a honeycomb and are awarded points for the length of the word and receive extra points if the word is a pangram.[306] the game was proposed by will shortz, created by frank longo, and has been maintained by sam ezersky. in may 2018, spelling bee was published on nytimes.com, furthering its popularity.[307] in february 2019, the times introduced letter boxed, in which players form words from letters placed on the edges of a square box,[308] followed in june 2019 by tiles, a matching game in which players form sequences of tile pairings, and vertex, in which players connect vertices to assemble an image.[309] in july 2023, the new york times introduced connections, in which players identify groups of words that are connected by a common property.[310] in april, the times introduced digits, a game that required using operations on different values to reach a set number; digits was shut down in august.[311] in march 2024, the new york times released strands, a themed word search.[312] in january 2022, the new york times company acquired wordle, a word game developed by josh wardle in 2021, at a valuation in the "low seven figures".[313] the acquisition was proposed by david perpich, a member of the sulzberger family who proposed the purchase to knight[314] over slack after reading about the game.[315] the washington post purportedly considered acquiring wordle, according to vanity fair.[314] at the 2022 game developers conference, wardle stated that he was overwhelmed by the volume of wordle facsimiles and overzealous monetization practices in other games.[316] concerns over the new york times monetizing wordle by implementing a paywall mounted;[317] wordle is a client side browser game and can be played offline by downloading its webpage.[318] wordle moved to the times's servers and website in february.[319] the game was added to the nyt games application in august,[320] necessitating it be rewritten in the javascript library react.[321] in november, the new york times announced that tracy bennett would be the wordle's editor.[322] the new york times magazine and the boston globe magazine are the only weekly sunday magazines following the washington post magazine's cancellation in december 2022.[323] in february 2016, the new york times introduced a spanish website, the new york times en español.[324] the website, intended to be read on mobile devices, would contain translated articles from the times and reporting from journalists based in mexico city.[325] the times en español's style editor is paulina chavira, who has advocated for pluralistic spanish to accommodate the variety of nationalities in the newsroom's journalists and wrote a stylebook for the new york times en español[326] articles the times intends to publish in spanish are sent to a translation agency and adapted for spanish writing conventions; the present progressive tense may be used for forthcoming events in english, but other tenses are preferable in spanish. the times en español consults the real academia española and fundéu and frequently modifies the use of diacritics   such as using an acute accent for the cártel de sinaloa but not the cartel de medellín   and using the gender neutral pronoun elle.[327] headlines in the new york times en español are not capitalized. the times en español publishes el times, a newsletter led by elda cantú intended for all spanish speakers.[328] in september 2019, the new york times ended the new york times en español's separate operations.[329] a study published in the translator in 2023 found that the times en español engaged in tabloidization.[330] in june 2012, the new york times introduced a chinese website, 纽约时报中文, in response to chinese editions created by the wall street journal and the financial times. conscious to censorship, the times established servers outside of china and affirmed that the website would uphold the paper's journalistic standards; the government of china had previously blocked articles from nytimes.com through the great firewall,[331] and the website was blocked in china until august 2001 after then general secretary jiang zemin met with journalists from the new york times.[332] then foreign editor joseph kahn assisted in the establishment of cn.nytimes.com, an effort that contributed to his appointment as executive editor in april 2022.[333] in october, 纽约时报中文 published an article detailing the wealth of then premier wen jiabao's family. in response, the government of china blocked access to nytimes.com and cn.nytimes.com and references to the times and wen were censored on microblogging service sina weibo.[332] in march 2015, a mirror of 纽约时报中文 and the website for greatfire were the targets for a government sanctioned distributed denial of service attack on github in march 2015, disabling access to the service for several days.[334] chinese authorities requested the removal of the new york times's news applications from the app store in december 2016.[335] as of 2023, the new york times has received 137 pulitzer prizes,[336] the most of any publication.[337] the new york times is considered a newspaper of record in the united states.[l] the times is the largest metropolitan newspaper in the united states;[341] as of 2022, the new york times is the second largest newspaper by print circulation in the united states behind the wall street journal.[196] a study published in science, technology, & human values in 2013 found that the new york times received more citations in academic journals than the american sociological review, research policy, or the harvard law review.[342] with sixteen million unique records, the times is the third most referenced source in common crawl, a collection of online material used in datasets such as gpt 3, behind wikipedia and a united states patent database.[343] the new yorker's max norman wrote in march 2023 that the times has shaped mainstream english usage.[344] in a january 2018 article for the washington post, margaret sullivan stated that the new york times affects the "whole media and political ecosystem".[345] the new york times's nascent success has led to concerns over media consolidation, particularly amid the decline of newspapers. in 2006, economists lisa george and joel waldfogel examined the consequences of the times's national distribution strategy and audience with circulation of local newspapers, finding that local circulation decreased among college educated readers.[346] the effect of the new york times in this manner was observed in the forum of fargo moorhead, the newspaper of record for fargo, north dakota.[347] axios founder jim vandehei opined that the times is "going to basically be a monopoly" in an opinion piece written by then media columnist and former buzzfeed news editor in chief ben smith; in the article, smith cites the strength of the new york times's journalistic workforce, broadening content, and the expropriation of gawker editor in chief choire sicha, recode editor in chief kara swisher, and quartz editor in chief kevin delaney. smith compared the times to the new york yankees during their 1927 season containing murderers' row.[348] the new york times has received criticism for its coverage of the israel hamas war,[349] and the paper has been accused of holding both an anti palestinian[350] and an anti israeli[351] bias. in april 2024, the intercept reported that an internal memorandum from november 2023 instructed journalists to reduce using the terms "genocide" and "ethnic cleansing" and to avoid using the phrase "occupied territory" in the context of palestinian land, "palestine" except in rare circumstances, and the term "refugee camps" to describe areas of gaza despite recognition from the united nations. a spokesperson from the times stated that issuing guidance was standard practice. an analysis by the intercept noted that the new york times described israeli deaths as a massacre nearly sixty times, but had only described palestinian deaths as a massacre once.[352] in december 2023, the new york times published an investigation titled "'screams without words': how hamas weaponized sexual violence on oct. 7", alleging that hamas weaponized sexual and gender based violence during its armed incursion on israel.[353] the investigation was the subject of an article from the intercept questioning the journalistic acumen of anat schwartz, a filmmaker involved in the inquiry who had no prior reporting experience and agreed with a post stating israel should "violate any norm, on the way to victory", doubting the veracity of the opening claim that gal abdush was raped in a timespan disputed by her family, and alleging that the times was pressured by the committee for accuracy in middle east reporting in america.[354] the new york times initiated an inquiry that received criticism from newsguild of new york president susan decarava for purported racial targeting;[355] the times's investigation concluded in ambiguity, but found that journalistic material was handled improperly.[356] the new york times has received criticism regarding its coverage of transgender people. when it published an opinion piece by weill cornell medicine professor richard a. friedman called "how changeable is gender?" in august 2015,[357] vox's german lopez criticized friedman as suggesting that parents and doctors might be right in letting children suffer from severe dysphoria in case something changes down the line, and as implying that conversion therapy may work for transgender children.[358] in february 2023, nearly one thousand[359] current and former times writers and contributors wrote an open letter addressed to standards editor philip b. corbett, criticizing the paper's coverage of transgender, non⁠ ⁠binary, and gender nonconforming people; some of the times' articles have been cited in state legislatures attempting to justify criminalizing gender affirming care.[360] contributors wrote in the open letter that "the times has in recent years treated gender diversity with an eerily familiar mix of pseudoscience and euphemistic, charged language, while publishing reporting on trans children that omits relevant information about its sources."[m] 1234567 nbc newswall street journalpoliticomsnbc/cnbc/telemundobloomberg governmentwashington examinerboston globe/washington blade fox newscbs news radioap radio/pbsvoatimeyahoo 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the snow burst through the trees with no warning but a last second whoosh of sound, a two story wall of white and chris rudolph’s piercing cry: “avalanche! elyse!” the very thing the 16 skiers and snowboarders had sought   fresh, soft snow   instantly became the enemy. somewhere above, a pristine meadow cracked in the shape of a lightning bolt, slicing a slab nearly 200 feet across and 3 feet deep. gravity did the rest. snow shattered and spilled down the slope. within seconds, the avalanche was the size of more than a thousand cars barreling down the mountain and weighed millions of pounds. moving about 7o miles per hour, it crashed through the sturdy old growth trees, snapping their limbs and shredding bark from their trunks. the avalanche, in washington’s cascades in february, slid past some trees and rocks, like ocean swells around a ship’s prow. others it captured and added to its violent load. somewhere inside, it also carried people. how many, no one knew. the slope of the terrain, shaped like a funnel, squeezed the growing swell of churning snow into a steep, twisting gorge. it moved in surges, like a roller coaster on a series of drops and high banked turns. it accelerated as the slope steepened and the weight of the slide pushed from behind. it slithered through shallower pitches. the energy raised the temperature of the snow a couple of degrees, and the friction carved striations high in the icy sides of the canyon walls. elyse saugstad, a professional skier, wore a backpack equipped with an air bag, a relatively new and expensive part of the arsenal that backcountry users increasingly carry to ease their minds and increase survival odds in case of an avalanche. about to be overtaken, she pulled a cord near her chest. she was knocked down before she knew if the canister of compressed air inflated winged pillows behind her head. she had no control of her body as she tumbled downhill. she did not know up from down. it was not unlike being cartwheeled in a relentlessly crashing wave. but snow does not recede. it swallows its victims. it does not spit them out. snow filled her mouth. she caromed off things she never saw, tumbling through a cluttered canyon like a steel marble falling through pins in a pachinko machine. at first she thought she would be embarrassed that she had deployed her air bag, that the other expert skiers she was with, more than a dozen of them, would have a good laugh at her panicked overreaction. seconds later, tumbling uncontrollably inside a ribbon of speeding snow, she was sure this was how she was going to die. moving, roiling snow turns into something closer to liquid, thick like lava. but when it stops, it instantly freezes solid. the laws of physics and chemistry transform a meadow of fine powder into a wreckage of icy chunks. saugstad’s pinwheeling body would freeze into whatever position it was in the moment the snow stopped. after about a minute, the creek bed vomited the debris into a gently sloped meadow. saugstad felt the snow slow and tried to keep her hands in front of her. she knew from avalanche safety courses that outstretched hands might puncture the ice surface and alert rescuers. she knew that if victims ended up buried under the snow, cupped hands in front of the face could provide a small pocket of air for the mouth and nose. without it, the first breaths could create a suffocating ice mask. the avalanche spread and stopped, locking everything it carried into an icy cocoon. it was now a jagged, virtually impenetrable pile of ice, longer than a football field and nearly as wide. as if newly plowed, it rose in rugged contrast to the surrounding fields of undisturbed snow, 20 feet tall in spots. saugstad was mummified. she was on her back, her head pointed downhill. her goggles were off. her nose ring had been ripped away. she felt the crushing weight of snow on her chest. she could not move her legs. one boot still had a ski attached to it. she could not lift her head because it was locked into the ice. but she could see the sky. her face was covered only with loose snow. her hands, too, stuck out of the snow, one still covered by a pink mitten. using her hands like windshield wipers, she tried to flick snow away from her mouth. when she clawed at her chest and neck, the crumbs maddeningly slid back onto her face. she grew claustrophobic. breathe easy, she told herself. do not panic. help will come. she stared at the low, gray clouds. she had not noticed the noise as she hurtled down the mountain. now, she was suddenly struck by the silence. the cascades are among the craggiest of american mountain ranges, roughly cut, as if carved with a chain saw. in summer, the gray peaks are sprinkled with glaciers. in winter, they are smothered in some of north america’s deepest snowpack. the top of cowboy mountain, about 75 miles east of seattle, rises to 5,853 feet   about half the height of the tallest cascades, but higher than its nearest neighbors, enough to provide 360 degree views. it feels more like a long fin than a summit, a few feet wide in parts. locals call it cowboy ridge. to one side, down steep chutes, is stevens pass ski area, which receives about 400,000 visitors each winter. to the other, outside the ski area’s boundary to what is considered the back of cowboy mountain, is an unmonitored play area of reliably deep snow, a “powder stash,” known as tunnel creek. it is a term with broad meaning. the name is derived from the cascade tunnel, originally a 2.6 mile railroad tube completed in 1900 that connected the east and west sides of the cascades, a boon for the growth of seattle and puget sound. the mountain pass that it burrowed beneath was named for the project’s engineer, john frank stevens, who later helped build the panama canal. in late february 1910, ceaseless snowstorms over several days marooned two passenger trains just outside the tunnel’s west portal. before the tracks could be cleared, the trains were buried by what still stands as the nation’s deadliest avalanche. it killed 96 people. bodies were extricated and wrapped in blankets from the great northern railway, then hauled away on sleds. some were not found until the snow melted many months later. to skiers and snowboarders today, tunnel creek is a serendipitous junction of place and powder. it features nearly 3,000 vertical feet   a rarely matched descent   of open meadows framed by thick stands of trees. steep gullies drain each spring’s runoff to the valley floor and into a small, short gorge called tunnel creek. the area has all of the alluring qualities of the backcountry   fresh snow, expert terrain and relative solitude   but few of the customary inconveniences. reaching tunnel creek from stevens pass ski area requires a ride of just more than five minutes up skyline express, a high speed four person chairlift, followed by a shorter ride up seventh heaven, a steep two person lift. slip through the open boundary gate, with its “continue at your own risk” warning signs, and hike 10 minutes to the top of cowboy mountain. when snow conditions are right, the preferred method of descent used by those experienced in tunnel creek, based on the shared wisdom passed over generations, is to hopscotch down the mountain through a series of long meadows. weave down the first meadow, maybe punctuate the run with a jump off a rock outcropping near the bottom, then veer hard left, up and out of the narrowing gully and into the next open glade. another powder filled drop ends with another hard left, into another meadow that leads to the valley floor. tunnel creek is, in the vernacular of locals, a “hippie pow run”   breezy and unobstructed, the kind that makes skiers giggle in glee as they descend through a billowing cloud of their own soft powder and emerge at the bottom coated in white frosting. despite trends toward extreme skiing (now called freeskiing), with improbable descents over cliffs and down chutes that test the guile of even the fiercest daredevils, the ageless lure of fresh, smooth powder endures. but powder and people are key ingredients for avalanches. and the worry among avalanche forecasters, snow science experts and search and rescue leaders is that the number of fatalities   roughly 200 around the world each year   will keep rising as the rush to the backcountry continues among skiers, snowboarders, climbers and snowmobilers. the backcountry represents the fastest growing segment of the ski industry. more than ever, people are looking for fresh descents accessible by helicopters, hiking or even the simple ride up a chairlift. before 1980, it was unusual to have more than 10 avalanche deaths in the united states each winter. there were 34 last season, including 20 skiers and snowboarders. eight victims were skiing out of bounds, legally, with a lift ticket. and many of the dead were backcountry experts intimate with the terrain that killed them. “it’s a cultural shift, where more skiers are going farther, faster, bigger,” said john stifter, the editor of powder magazine, who was a part of the group at tunnel creek in february. “which is tending to push your pro skiers or other experienced, elite level backcountry skiers that much farther, faster and bigger, to the point where there’s no margin for error.” no one knows how many avalanches occur. most naturally triggered slides are never seen. those set off by humans are rarely reported unless they cause fatalities or property damage. but avalanches occur in tunnel creek regularly. its slopes, mostly from 40 to 45 degrees, are optimal for avalanches   flat enough to hold deep reservoirs of snow, yet steep enough for the snow to slide long distances when prompted. the long elevation drop means snow can be fluffy at the top and slushy at the bottom. temperatures, wind and precipitation change quickly, and something as welcome as a burst of sunshine can alter the crystallized bonds deep inside the snow. and because tunnel creek is outside the ski area, it is not patrolled or specifically assessed for danger. in march 2011, a university of washington student was caught in an avalanche in tunnel creek. having been carried into a stand of trees, he was unburied by friends within minutes and found dead. three others were partially buried about an hour later when the ski patrol’s arrival set off a second avalanche. many of the most experienced locals view tunnel creek with a mix of awe and fear. “i’ve always been a naysayer of tunnel creek,” the snowboarder tim wesley said. “i’ve seen a big avalanche back there before. it has about 2,600 vertical feet. not typical. the snow changes a lot in that distance. that’s the reason i always have a second thought about tunnel creek. in washington, there’s a saying: if you don’t like the weather, wait five minutes. and it’s true. you’ll be on the chair and it’ll be freezing, and then all of a sudden there’s a warm breeze that smells like the ocean.” even those who are not leery of tunnel creek on the best days heed the pass it on warning of the experienced: stay left. to head straight down to the bottom is to enter what experts call a terrain trap: a funnel of trouble and clumsy skiing, clogged with trees and rocks and confined by high walls. few go that way intentionally. chris rudolph, the effervescent 30 year old marketing manager for stevens pass, knew the preferred route down. tunnel creek was his favorite at work diversion. earlier that weekend, he mentioned plans for a field trip to tunnel creek to a select group of high powered guests and close friends. the operations manager for stevens pass agreed to pick up the group in one of the ski area’s trucks at the end of its descent. from the bottom of tunnel creek, it is about a half mile trek through deep snow to u.s. 2, then a four mile ride back to stevens pass. at 11:32 a.m. on sunday, feb. 19, heading up the mountain, rudolph sent a text message to the operations manager. “a big posse,” rudolph wrote. like many ideas that sound good at the time, skiing tunnel creek was an idea hatched in a bar. it was saturday, feb. 18, the afternoon light fading to dusk. outside the foggy goggle, a bar at the base of the ski area, the snow continued to fall, roughly an inch an hour. by morning, there would be 32 inches of fresh snow at stevens pass, 21 of them in a 24 hour period of saturday and saturday night. that was cause for celebration. it had been more than two weeks since the last decent snowfall. finally, the tired layer of hard, crusty snow was gone, buried deep under powder. rudolph promoted stevens pass with restless zeal. in seven years there, he helped turn a relatively small, roadside ski area into a hip destination. he unabashedly courted ski journalists and filmmakers to take a look. they, in turn, gave stevens pass star turns in magazines and popular ski movies, raising the area’s cool quotient. rudolph was the oldest of three children raised in california’s bay area by outdoors minded parents. the young family pulled a pop up coleman camper around the west and skied at the areas around lake tahoe. the grown siblings continued to vacation with their parents, climbing peaks like mount whitney in california and mount rainier in washington. rudolph peppered his language with words like “rad” and “stoked.” but he was no simple minded ski bum. he was an eagle scout with a marketing degree. when he applied at stevens pass years earlier, he sent a video of himself speaking, skiing and mountain biking. he included a bag of popcorn for the viewer. he got the job. children knew rudolph because he kept his pockets full of stevens pass stickers. he starred in self deprecating webcasts promoting stevens pass. he wrote poetry on his blog and strummed a guitar. he drank pabst blue ribbon, the unofficial beer of irony and the hipster generation. tunnel creek was where he took special guests. and it is where he wanted to take the tangled assortment of high caliber skiers and industry insiders who, as if carried by the latest storm, had blown into stevens pass that weekend. many of them happened into the foggy goggle on saturday night. among them were professional skiers like saugstad, 33, a former champion of the freeride world tour. there were reporters and editors from powder magazine and espn. there were executives from ski equipment and apparel companies. there were stevens pass regulars, some with broad reputations in the niche world of skiing, glad to spend time with the assortment of guests. “it was a very, very deep, heavy, powerful, strong group of pro skiers and ski industry people,” said keith carlsen, a photographer and former editor of powder. rudolph was the connecting thread. some visitors, like saugstad, were at stevens pass for a promotional event aimed at expert female skiers, sponsored by salomon, the ski equipment maker. rudolph skied with the group all day saturday. he organized and hosted a catered dinner for the women later that night in leavenworth, a serious outdoors town dressed as a bavarian village, 35 miles downhill to the east. powder had come to spotlight stevens pass for a feature article on night skiing. when the magazine’s editor, john stifter, arrived by train to leavenworth two days earlier, he found rudolph’s car waiting for him. inside were keys to the car, keys to a slope side cabin and two pabst blue ribbons in the cup holders. at the bar, rudolph mentioned an idea to a few people: tunnel creek on sunday. invitations traveled in whispers and text messages, through a knot of friendships and slight acquaintances. meet at the fire pit, on the stone deck at granite peaks lodge, at 11. rudolph thought his sunday morning staff meeting would end by then. 30, director of marketing at stevens pass view slideshow 33, professional freeskier view slideshow 38, photographer and former editor of powder view slideshow 29, editor of powder magazine view slideshow as darkness enveloped stevens pass on saturday night, stadium style lights flooded the slopes in white light, and snowflakes fell in cotton ball clumps. rudolph and those with the salomon event left for dinner in leavenworth. stifter, 29, and carlsen, 38, headed outside to work on their article for powder. “i skied just off the trail, not out of bounds, but in the ski resort, to shoot some of these night shots i took,” carlsen said. “and in tree wells i was, like, neck deep   easily nipple deep, wading around in snow, trying to get my angle. there was so much new snow.” with the daytime crowds gone, the nighttime atmosphere was festive and the faces were familiar. families played in the deepening snow. more serious skiers and snowboarders sought the freshest powder. there are no public accommodations at stevens pass, only a parking lot available to a few dozen campers and recreational vehicles. as the evening wound down, several of those with loose plans to ski tunnel creek the next morning huddled in the r.v. lot around a fire. carlsen continued taking photographs. stifter and others ducked inside one camper to watch homemade videos of others skiing tunnel creek over the past couple of decades. “so it’s something they skied often,” stifter said. “not something like, ‘we’re going to go ski tunnel!’ not like a once a year deal.” the flames in the fire died to orange embers. the last beers were sipped empty, and people slipped into the night. the campers were blanketed with snow. beyond the lights glowing from the ski area, snow still fell over the ridge, too, in the vast darkness of steep meadows and narrow gullies just past the western edge of stevens pass. each snowflake added to the depth, and each snowflake added to the weight. it might take a million snowflakes for a skier to notice the difference. it might take just one for a mountain to move. dawn cracked with the intermittent sound of explosives near the top of cowboy mountain. stevens pass ski patrollers, called to duty whenever more than a few inches of snow fell, had arrived to check and control the ski area’s 200 inbounds avalanche zones. after getting the latest assessment from the area’s full time avalanche forecaster, more than a dozen patrollers filled their backpacks with 2.2 pound emulsion charges, shaped like cartoon dynamite. chairlifts rumbled to life, ferrying the crews up the dark mountain. three two person teams assigned to cowboy ridge removed their skis and filed through the boundary gate. they took turns plowing a path through the fresh snow with their bodies. their boots forged an icy stairway to the top of the skinny ridge. back on their skis, facing down into the ski area and with their backs to tunnel creek, they spread across the ridge to stamp and destroy wind swept cornices, small balconies of crusty snow. they removed the charges from their packs. like party poppers that spew confetti, charges have a pull wire, an ignition that lights a 90 second fuse. the patrollers lobbed the lighted charges into the many steep chutes below them. with muffled booms, heavy waves of snow tumbled harmlessly into the recesses of the empty slopes below, clearing danger for the day’s thousands of inbounds customers. the lines for the ski lifts began forming about 7, two hours before they were to open. when the gathering skiers and snowboarders heard the explosions echo down the mountain, they cheered. it signaled a powder day. in leavenworth, chris rudolph awoke in his two bedroom house on ash street, the one that he and his girlfriend, anne hessburg, painted a rich blue and accented with a garden out front. “chris was so mad that he had a meeting,” hessburg said. “it was a pow day, and you couldn’t tie him to his desk on pow days.” but he thought the meeting would end by 11. “he said: ‘it’s going to be so good, babe. i’m going to take some folks up to tunnel creek,’” hessburg said. “tunnel creek, it was kind of like the holy grail for chris. it was where he wanted to show off for friends.” among those who joined the 45 minute parade from leavenworth, through tight tumwater canyon, past the lake wenatchee turnoff and up to stevens pass, were dan abrams and megan michelson. they planned to marry in march. michelson, 30, was the freeskiing editor for espn.com. abrams, 34, was a founder and the president of flylow, maker of apparel marketed to backcountry users. the couple lived in seattle, but had come to stevens pass on saturday for the salomon promotional event. michelson and the other women stayed at a leavenworth hotel. abrams slept in a spare bedroom at rudolph’s house. he and michelson drove to stevens pass together. “i said to dan, ‘do you think tunnel will be safe today?’” michelson said. “he said something along the lines of, ‘yeah, those guys know the best route down.’” there were similar conversations elsewhere. in the slope side cabin at stevens pass that rudolph arranged   he cleaned it on friday as he spoke to his mother on the phone   the journalists from powder magazine, stifter and carlsen, contemplated the day’s plans. “we started asking questions,” carlsen said. “‘where are we going? out of bounds? didn’t it just snow nonstop for two days? how much snow?’ that’s when john pulled up the avalanche report, and he read it aloud.” mark moore, director and lead meteorologist of the northwest weather and avalanche center, had set that day’s forecast on saturday afternoon. a 64 year old with graying hair pulled into a short ponytail, moore had a feeling it could be a busy weekend. the avalanche center, based in seattle, is one of about 20 regional avalanche forecasting centers in the united states, most run by the forest service. during the winter, one of its three employees arrives in the middle of the night, analyzes weather maps and computer models, and examines data   snowfall, temperatures, wind, humidity and so on   from 47 remote weather stations scattered across the mountains, including five in the vicinity of stevens pass. they take calls from ski patrollers and highway crews. the biggest storm of the season increased avalanche concerns. but it was not just the new snow that concerned moore. it was what lay nearly three feet beneath   a thin layer of perfectly preserved frost called surface hoar. the frozen equivalent of dew, created on crisp, clear nights, it features fragile, featherlike crystals that grow skyward. on the surface, they glimmer like a million tiny diamonds. when frosted and protected by soft blankets of fluffy snow, they are weak stilts supporting all that falls on top. when they finally give way, falling like microscopic dominoes on a steep slope, they provide an icy flume for the snow above. a shot of rain or above freezing temperatures, both common in cascade winters, usually destroy the fragile crystals, melding them into the snowpack. but five days of dry, cold weather, from feb. 3 to 7, created a perfect, sparkly layer of surface hoar. sporadic light snow, never more than an inch or two a day, delicately shrouded it over the next 10 days. by the weekend, as snow fell heavily over the cascades and powder hungry hordes took to the slopes, the old layer was long out of sight, and mostly out of mind. not to moore. “snowpack is never static,” he said. “it’s changing, even once it’s buried.” changes in temperatures, precipitation, humidity and wind can turn a benign snowpack into a deadly one, and vice versa. sometimes weather is enough to start an avalanche. but “natural” avalanches rarely kill. the majority of avalanche fatalities are in human triggered slides   usually of the victims’ own making. 34, co founder, flylow ski apparel, fiancé of megan michelson view slideshow 30, freeskiing editor, espn.com, fiancée of dan abrams view slideshow play or swipe through “every skier, everyone who hits the slope, changes the structure of the snowpack,” moore said. “even though they don’t know it.” in the rugged area of the cascades that includes stevens pass, moore deemed the avalanche danger “high”   the fourth degree out of five   for slopes above 5,000 feet in elevation, facing north to southeast. for everything else, the danger level was deemed “considerable,” defined as “dangerous avalanche conditions” with “human triggered avalanches likely.” the top of cowboy mountain is nearly 6,000 feet. the tunnel creek terrain descends off its southwest side to roughly 3,000 feet. officially, the danger was “considerable.” “in avalanche forecasting terms, ‘considerable’ is a really weird forecast,” saugstad said. “because it’s this gray area. it’s a hard one to predict. it can mean, well, you’re not going to see any activity. or, if something goes, you’re going to be screwed. it’s hard to work with that one.” moore’s forecast offered more specifics. “although decreasing light showers and decreasing winds are expected sunday, cold temperatures should slow stabilization of existing wind slabs and help maintain the threat of further human triggered avalanche activity, especially on previously wind loaded terrain showing no evidence of recent avalanche activity,” moore wrote. spotty afternoon sunshine, he added, could raise the danger, especially on south facing slopes. the snow had stopped at stevens pass by the time the lifts opened sunday morning. the runs were quickly doodled with curvy lines. stifter sat in the cabin and examined the forecast on his laptop. “i have this image burned in my head,” stifter said. “i had a coffee cup in my right hand, i was reading e mails, and i read the northwest avalanche center report. and it said ‘considerable to high’ was the avalanche danger. and i read it out loud to keith. and he listened, and i read it again   i read it twice   and looked at it. huh. i’ve skied enough to know that when it snows a lot, which it did, up to two feet, there’s always going to be instability, with that much weight on an older snowpack.” stifter left carlsen behind and headed to the lifts. he found jim jack. if anyone could judge terrain and snow in the backcountry, it was jim jack. the license plate on jack’s subaru brat as a teenager read “im jim.” to family and his closest friends, he was jimmy, sometimes j.j. to most everyone else, he was jim jack, blended into one name, accent on the first syllable: jim jack. jack was the head judge and former president of the international freeskiers association, which oversaw a world tour of competitions. at 46, he was a sort of peter pan of the ski world, a charismatic, carefree boy who never grew up, beloved by like minded skiers and snowboarders half his age. he spent winters traveling the world, spreading the gospel of freeskiing, professing the beauty of finding improbable ways down precarious slopes with grace, nerve and flair. he had been a competitor on the tour, distinguishable from great distances by the silkiness of his loose form, until he landed hard and took his own knee to his face, shattering the bones around his right eye. you could feel the screws when you touched his face. he was a party accelerator with a penchant for streaking. he did drama in high school and never declined the stage as an adult. on halloween, his costumes played off his name: jack on the rocks, jim jack in the box, cracker jack, jack frost. wearing lederhosen, jack starred in a cheeky promotional video for leavenworth. he was a sure handed shortstop for the team from uncle uli’s, a bar and restaurant in the heart of town. a grilled chicken sandwich on the menu, smothered in spicy sauce, is named the napkin’ slappin’ jim jack. jack shared a bungalow off the highway, near the howard johnson, with his longtime girlfriend, tiffany abraham. they danced late at night in the kitchen and built bonfires in the backyard. the covered front porch held a pile of ski gear and a futon couch, perfect for watching the world go by, beer in hand. jack drove a 1994 chevy pickup with 216,000 miles on it, topped by a wilderness camper that he added for $350. widely recognized on the highways and in ski area parking lots around the west, it was held together largely by duct tape and bungee cords. the radio’s volume was stuck on high. if it is too loud, jack told passengers, just roll down the window. jack and his camper rolled into the r.v. parking lot at stevens pass on friday night. on weekends, when the snow was good, the lot filled with dozens of pickup campers and motor homes. “i woke up on saturday in my r.v.,” said tim wangen, a 53 year old former commercial diver who lived in a cabin at nearby lake wenatchee. “when i wake up, i look outside to see who is next to me. i saw that jim jack was next to me. i thought, cool, i got a great neighbor this week.” jack and wangen had skied a couple of runs sunday morning by the time stifter caught up to them. wangen knew tunnel creek as well as anyone, having skied it since he was a boy. jack traveled the world, scouting courses for extreme skiing. he knew how to avoid danger. stifter asked jack about the avalanche report. “he’s like: ‘yeah, not to worry,’” stifter said. “‘we’ll just do it slowly and safely and just stay in the trees.’” the fire pit sits at the center of the bustle on busy days. at the corner of the patio, in front of the lodge, it is a crossroads for people coming and going. some pull up chairs and relax, facing the bowl of ski runs strung before them. when the clouds lift, cowboy mountain dominates the view high to the right. it can feel close enough to reach and touch. by midmorning, the fire pit began attracting a growing but confused band of expert skiers. some were local, some were visitors. some knew others, some did not, but most knew either chris rudolph or jim jack. they traded nods and handshakes, unsure if others were headed to tunnel creek, too. “we didn’t know why everyone was there,” said dan abrams, there with megan michelson. “we wondered if everyone was meeting up for the same reason. but it’s like when you find out where the extra keg is at the party. you don’t go tell everybody.” joel hammond, the 37 year old regional sales representative for salomon, had teamed with rudolph to organize the previous day’s women’s event. he did not intend to ski sunday until he awoke in leavenworth and could not resist the lure of the fresh snow. he drove to stevens pass and sent a text message to rudolph, still in a staff meeting. “chris was like: ‘meet at the fire pit, where everybody meets. then we’re going to rally up,’” hammond said. hammond told jack that he had the latest model of skis in his truck, then left to retrieve a pair for him to try. stifter bought coffee, a couple of americanos, from the stand for himself and jack. tim carlson and ron pankey, both 37 and childhood friends from vermont, had spent the morning on the inbounds side of cowboy mountain, navigating near vertical chutes and rock outcroppings. during a break, they spotted familiar faces near the fire pit. pankey was a former competitor on the freeskiing world tour, so he had known jack since the mid 1990s. like jack, he eventually worked competitions around the world, including the x games. carlson was a snowboarder, not a skier, and a regular at stevens pass. earlier that week, he competed at washington’s crystal mountain. jack worked the event, and carlson slept several nights in jack’s camper. when carlson and pankey arrived at stevens pass that sunday, they joined tim wesley, known to most as tall tim   a lanky 39 year old snowboarder from leavenworth. the three merged with those waiting for rudolph. another arrival was wenzel peikert, 29, an off duty stevens pass ski instructor from seattle. skiing over the weekend without his wife and infant daughter, he hung around the foggy goggle and the r.v. lot on saturday night. he, too, sent a message to rudolph on sunday, confirming the plan. “i wrote, ‘gear up?’” peikert said. “and he wrote, ‘yeah, for sure.’ so i went into the ski school and grabbed my pack, with my beacon, probe and shovel. i went to the fire pit and i met the whole group. you could tell they were a different level of skier by how they acted and how they dressed.” among the strangers he saw was rob castillo, a 40 year old father of two and former competitive skier. he had exchanged text messages with jack. castillo and jack lived together in alta, utah, for several years in the 1990s. they went helicopter skiing in alaska and skied down mountains they had climbed in washington. “tunnel creek at 11,” jack wrote. “perfect,” castillo thought. “that’s just what i wanted to do.” at the fire pit, castillo considered the others. “it was kind of like, ‘all right, this group is getting bigger,’” castillo said. “i wouldn’t pop in with a bunch of no names, necessarily, and trust any of them, but the ones i knew were definitely qualified to go. and they’re not going to bring people out who aren’t.” more than anything, castillo wanted to ski for the first time all season with his two best friends at stevens pass   jack and johnny brenan. in the r.v. parking lot, a few hundred yards away, johnny and laurie brenan convened in their motor home for an early lunch with their daughters, josie, 10, and nina, 7, part of the stevens pass ski teams. brenan, 41, grew up comfortably in the seattle suburbs, not far from jack. he followed his passion for skiing to breckenridge, colo., working as a ski patroller in the winter and a carpenter in the summer. a burly man whose five o’clock shadow arrived by noon each day, he eventually opened a business that he named for home: cascade contracting. “i met johnny at the gold pan in breckenridge,” laurie brenan said. “it was thursday night, 25 cent beer night. he was sitting on the pool table, and he had an open spot next to him. and i said, ‘i’m going to go sit next to that cute guy.’” they married in 1997 and moved to leavenworth. brenan worked as a cabinetmaker, then resurrected cascade contracting. on the strength of brenan’s amicable personality and no fear creativity, it blossomed with custom homes and expansive remodels. the brenans bought a deteriorated 100 year old farmhouse on a hill in an apple orchard. johnny brenan lifted the structure on jacks, rebuilt the foundation and gutted the inside, intending to resell it as a bed and breakfast. the brenans kept it for themselves to raise their family. brenan zipped from one construction site to another in his truck. he coached soccer teams. he held monday night poker games in the garage, which nina always helped prepare. he built a chicken coop in the yard. “johnny and josie bought five chickens, and they called the business eggs, ink,” laurie brenan said. “they had signs and business cards. then they bought 30 more chickens. it’s like, she’s 5 years old. but the more the merrier for johnny, even with chickens.” 46, head judge of the freeskiing world tour view slideshow 53, lifelong backcountry skier in stevens pass area view slideshow 37, regional sales representative, salomon ski equipment view slideshow 37, competitive snowboarder, childhood friend of ron pankey view slideshow 37, competition director for freeskiing world tour, childhood friend of tim carlson view slideshow 39, owner of shark snowsurf snowboards view slideshow 29, part time ski instructor from seattle view slideshow 40, former competitive skier, longtime friend of jack and brenan view slideshow 41, home builder, married father of two view slideshow sunday began perfectly for brenan. the family r.v. was parked in space no. 3, where the satellite dish picked up the best television reception. brenan was at the front of the lift line at dawn. he offered to fetch coffee for those behind him, a trick he used to keep his place while he helped laurie get their daughters fed and dressed. he returned to the line, excited for an increasingly rare chance to ski with old friends like jack. “i dropped the kids off for ski team about 8:45,” laurie brenan said. “i remember looking down and johnny was yelling at jim jack, doing something with his hands, something crazy. they were like little boys in a candy store. they were so excited.” back with his family for lunch, brenan ate an egg sandwich and discussed a business deal on the phone. it was after 11, and he was afraid he would miss the tunnel creek run. but rudolph sent a couple of people text messages at about 11:15. he apologized for running late, and said he would be out in about 10 minutes. brenan had time. he made a pact with josie. “josie, be ready at 2,” brenan said. “i’m going to come back and we’ll go on a powder mission. be here, because i’ll be here.” brenan strapped on his avalanche beacon, also called a transceiver, a device that emits a silent signal for others to detect your location in case of burial. a friend in the r.v. noted that its batteries were dead. brenan replaced them with fresh ones. “what’s that, papa?” nina asked her father. brenan paused to show her how it worked. “he explained it,” laurie brenan said. “it was understood that avalanche beacons were really for body recovery. not many people survive avalanches. he would say that.” brenan gathered his things and headed toward the fire pit to join his friends. “i said, ‘are you sure it’s safe?’” laurie brenan said. “he looked me right in the eye and said: ‘of course. i wouldn’t be going if it weren’t.’ i said o.k. because i knew that was true.” at about 11:30, rudolph burst through the doors of the lodge at stevens pass. he was surprised by the size of the group waiting for him, but he barely broke stride. “get me out of here before another spreadsheet finds me,” he said. the group, jolted into action, scattered to gather gear. “we all rallied up, jumped on the lifts,” castillo said. “i remember seeing some other buddies of mine later, like: ‘oh, i wanted to go out so bad with you guys that day. it looked like such a fun crew.’” stevens pass opened in the winter of 1937 38 with a rope tow on big chief mountain. a lodge and five new tows were added in the 1940s, including a mile long t bar that pulled people up the side of cowboy mountain. the ski area took shape in the bowl below the crescent shape ridge that connects the two mountains. seventh heaven, a two person lift up a steep wall of cowboy mountain, changed the complexion of stevens pass when it was built in 1960. it opened a high swath of expert terrain, now marked as double diamond   experts only   on posted signs and the ski map. it also provided easy access to the top of the high ridgeline. back then, few people dared to remove their skis and hike the few hundred extra feet to the summit. “when i was younger at stevens, no one skied off cowboy   maybe just a few locals,” said wangen, who has skied the area for nearly five decades. “but the last 20 years, it’s gone ballistic.” now there is a steady procession of expert skiers and snowboarders through the boundary gate next to the top of the lift. most drop off the left side of the ridge, back into the resort, through the rocky and narrow chutes. those who drop away from the ski area, toward tunnel creek, are simply following a much wider trend into “sidecountry”   backcountry slopes easily entered by lifts and, sometimes, a short hike. “i don’t like the term ‘sidecountry,’” moore, the avalanche forecaster, said. “it makes it sound like ‘backcountry light.’” the rise of backcountry skiing can be credited to a collision of factors. ski areas that once vigilantly policed their boundaries, from jackson hole, wyo., to squaw valley, calif., have gradually opened their gates to the territory surrounding them. while that has led to wrangling over liability issues and raised debate over search and rescue responsibilities, most areas note that they are carved out of public land. they really cannot keep people from going there. but ski areas also see the potential to attract more ticket buying customers, and more influential ones, by blurring the boundary lines. many areas slyly promote not just the terrain inside their borders, but the wilder topography beyond, using the power of media and word of mouth   as rudolph did for stevens pass. skiing adjacent to ski areas, however, can numb people to risk. easy access, familiar terrain and a belief that help is just a short distance away may lead people to descend slopes they might avoid in deeper wilderness. while most backcountry users would not consider entering known avalanche territory without a beacon, one study last winter at loveland ski area in colorado found that fewer than 40 percent of people who passed through a boundary gate wore one. equipment advances have emboldened people. intermediate powder skiers have been turned into expert ones thanks to fatter skis and the “rocker” shape of their tips   design advances borrowed from snowboarding. popular ski bindings now temporarily detach at the heel, allowing skiers to glide up rises like a cross country skier, then reconnect so they can descend like a professional downhiller. snowboards have borrowed from skis, too. some models can be quickly split into two pieces, allowing users to stride up short hills in pursuit of bigger descents. similar advances in safety gear, such as easy to use digital beacons and air bags, have helped make the backcountry feel less dangerous. beacons help rescuers find people buried under the snow, while air bags deploy a large balloon meant to help keep the skier closer to the surface of an avalanche. a leading american manufacturer of safety gear is named, appropriately, backcountry access. companies, including salomon and flylow, have marketed heavily to ride the backcountry trend. they are keenly aware that many buyers will never ski the backcountry but want to dress the part. those marketing shifts have coincided with a generation raised on the glorification of risk. from x games to youtube videos, helmet cameras to social media, the culture rewards vicarious thrills and video one upmanship. this generation no longer automatically adheres to the axiom of waiting a day for safer conditions. the relative placidness of inbounds skiing is no match for the greater adventure of untamed terrain. among avalanche forecasters and the growing cottage industry of safety instructors, there is pride in noting that the number of fatalities has risen at a slower rate than the number of backcountry users. but they see themselves as part of a difficult race between the coming hordes and the tools to protect them. “you could argue that skiers have never been this educated or safe,” stifter, the powder magazine editor, said. “there’s been a huge emergence and emphasis on avalanche classes. then you also have this lifesaving technology. but if you go to jackson or utah, you’ll see people who are not educated, who are just going out there because they see it in the movies and they see it in magazines like powder: there’s fresh tracks and, man, it looks like fun.” at the top of seventh heaven, the members of the group took off their skis and snowboards. directly to the right of the lift’s unloading ramp was a narrow trail that disappeared up through a clog of trees. “read this,” one sign read in all capital letters. “ski area boundary. minimum of $1000.00 rescue fee! do you have a partner, beacon, probe and shovel? explosives may be used in this area at any time. continue at your own risk.” a smaller sign read: “stop. ski area boundary. no ski patrol or snow control beyond this point.” to the right was a gray steel box. it was labeled, “avalanche transceiver check station.” “you walk by and it goes beep, beep,” rob castillo said. “so as we were going through, you heard it going all the way, right on everyone. beep. beep. beep.” while there are no laws dictating what equipment people carry into the backcountry, there is a code. carry a beacon (for sending and receiving signals), a probe (for poking for victims in the snow) and a shovel (for digging them out). “when you go in the backcountry, you’re trusting your life in the hands of everybody else and they’re trusting their life in you,” michelson said. “if i get buried and my ski partner doesn’t have a beacon, shovel or probe, it’s my life on the line.” one member of the party did not elicit a beep: erin dessert, a 35 year old snowboarder who was early for her afternoon shift as a stevens pass lift operator. wesley invited her along. she thought everyone was riding off the front side of cowboy mountain, back into the ski area. the group marched single file along the narrow ridge for a few minutes until it reached a wider area to convene. tracks dropped back over a steep edge and into the ski area to the left. to the right was nothing but deep powder, hidden by thick trees, like a curtain to the big attraction. 35, snowboarder, stevens pass lift operator view slideshow there were 16 people, although no one thought to count at the time. their ages ranged from 29 to 53. “this was a crew that seemed like it was assembled by some higher force,” dessert said. it was about 11:45. the storm had passed. a low, pewter sky hid the surrounding peaks. castillo glanced around at the others, wearing helmets and rainbow hues, a kaleidoscope of color amid the gray surroundings, like sprinkles on vanilla ice cream. “i was thinking, wow, what a bunch of heavies,” he said. there was loose banter and a few casual introductions. not everyone met everyone else. someone pulled out marijuana to smoke, and passed it. wesley, the snowboarder known as tall tim, saw the size of the assembled group. more than a dozen, he thought. “that never happens,” he said. “and it’s basically the legends of stevens pass standing up there.” there was little doubt that those with tunnel creek experience knew the way. about half the group had been down dozens of times each, if not hundreds. the others would follow. there was no broad discussion of the route down. pockets of the group talked about staying left, not being too greedy by going too far down the meadow before cutting across. “that run, it’s not that it’s supersteep, or there are cliffs, or that it’s a really rowdy run,” carlson, one of the stevens pass regulars, said. “it’s that if anything goes wrong, it’s a terrain trap. if somebody happens to set off even a slough slide and you’re below them in tunnel, it all bottlenecks and really adds up superfast. that’s the reason that run is heavy. it’s notorious.” unspoken anxiety spread among those unfamiliar with the descent. the mere size of the group spooked some. backcountry users of all types   skiers, snowboarders, snowmobilers and climbers   worry about how much of a load a slope can absorb before it gives way. they worry about people above them causing an avalanche. when it comes to the backcountry, there is usually not safety in large numbers. that is not only because of the physical impact on the snow. it is because of the complicated dynamics that large groups create. deadly avalanches are usually the product of bad decisions   human nature, not mother nature. “if it was up to me, i would never have gone backcountry skiing with 12 people,” michelson, the espn journalist, said. “that’s just way too many. but there were sort of the social dynamics of that   where i didn’t want to be the one to say, you know, ‘hey, this is too big a group and we shouldn’t be doing this.’ i was invited by someone else, so i didn’t want to stand up and cause a fuss. and not to play the gender card, but there were 2 girls and 10 guys, and i didn’t want to be the whiny female figure, you know? so i just followed along.” others suppressed reservations, too. “the whole thing felt rushed to me, and it felt kind of like this covert operation,” stifter said. “which it kind of was, because you’re going out of bounds. it’s obviously acceptable, especially when you’re going out there with all these locals and the director of marketing. it’s not illegal or anything. it just had this rushed feeling from the time chris walked out of the office, and he’s like, ‘all right, let’s go.’” carlsen, stifter’s powder colleague, was uneasy. he tried to convince himself that it was a good idea. “there’s no way this entire group can make a decision that isn’t smart,” he said to himself. “of course it’s fine, if we’re all going. it’s got to be fine.” after a few minutes, the small talk faded. worries went unexpressed. “when you’re up on top of a peak like that, it’s usually hang out for a second, and then it’s momentum,” castillo said. “you just kind of feel it. everyone’s like: ‘o.k., we’re not here to hang out. let’s start going.’ so i saw people starting to slide, get going, and i was like: ‘hey, johnny, partner up. buddy system. let’s go. me and you.’ and at that point, it clicked. everyone’s like, yeah, partners, partners, partners.” it is a tenet of avalanche safety, and the command snapped the group to attention. “someone said, ‘partner up   everyone should grab a partner,’” carlsen said. “immediately i thought, we’re in a somewhat serious situation. it wasn’t just grab a partner so you don’t get lost. it was grab a partner so you. ... “it just felt bigger all of a sudden.” rudolph, the stevens pass marketing director, teamed with saugstad, the professional skier. “i was really excited about that,” saugstad said, “because he’s just such a cool guy and i thought, wow, cool, he wants to be my partner. a very trustworthy guy that’s an amazing skier.” jack, on borrowed salomon skis, paired with joel hammond, the salomon representative. carlson looked at pankey, his childhood friend. “dude, you’re coming with me,” he said. wesley gave a little whistle to carlson and pankey and nodded downhill. he wanted to be first. the conditions were too good to waste time, and he did not want to be slowed by the huge pack. with little warning, wesley dropped straight through the large cluster of trees, using firs as a slalom course. pankey and carlson followed. rudolph, always up for competition, sped around the trees, not through them. he curved around a banked c shape turn that dropped him a couple hundred feet into the broad meadow below. he arrived just in time to see wesley, pankey and carlson burst from the trees into the open powder. rudolph pointed his ski poles and playfully shouted invectives as their tracks crossed. wesley laughed, and his two friends followed him left and over a small rise. rudolph headed straight down the mountain. “i remember looking back at where he was going and being confused,” wesley said. “like, ‘where is he going?’” all the locals in the group presumed they knew what the others were thinking. they did not. “when you know an avalanche is not very likely, that’s a great way to go,” wesley said of rudolph’s choice to ski straight down farther. “it’s three open glades of awesome powder.” earlier that morning, wesley and carlson had skied the opposite side of cowboy mountain, in the ski area. it had been cleared of avalanches by the ski patrol at dawn, but the two still triggered several slough slides   small, shallow avalanches that washed at their feet and petered out before snagging victims. “that’s why, when they said we’re doing tunnel, i was like, ‘ooh, dicey,’” wesley said. pankey and carlson followed wesley and looked back, too, wondering why rudolph and the others were not following them toward relatively safer terrain. within a minute, long enough to be well out of sight of the group they left behind, the three men found something that made them stop. “we were right on top of a knoll, a little rollover, where we were about to make some really fun turns, and we saw that the face had already slid,” carlson said. “it was pretty large.” alarmed, the three decided to go farther left. they crossed through trees and avoided big meadows and steep pitches. they soon found evidence of another avalanche, this one cutting through the forest. “i’d really never seen anything slide in the trees like that,” carlson said. “and that was definitely like: ‘holy cow, we shouldn’t be back here, ron. let’s go left. let’s go hard left.’” wesley had disappeared in the pale light. he left nothing but a track through the deep snow that the others tried to follow. “i just went, and didn’t really stop,” wesley said. “i went all the way down. but i’ve never taken a run where i looked uphill more times in fear.” rudolph stopped on the left edge of the upper meadow, above a cluster of trees. others filed behind him, spilling down the mountain in plumes of spraying snow. erin dessert did not follow. she was confused. she was once a tunnel creek regular, until a nonfatal avalanche captured five friends in 2002 and scared her away. “chris rudolph’s, like, totally all about safety protocol and mountain awareness and wisdom,” she said. “that guy knows the conditions like an animal. he has instincts. it didn’t register, even for a second, that he might be bringing this group to tunnel creek. it wasn’t logical. i thought we were doing the front side.” she headed hard to the right, away from the others. the other snowboarders that she knew, carlson and wesley, were gone in the opposite direction. some in the remaining group noticed dessert heading away in the distance and dismissed her as an oblivious backcountry rookie. she dipped out of sight in a lonely panic. “i’ve been riding stevens pass since i was 3 years old,” dessert said. “i can tell circumstances, and i just felt like something besides myself was in charge. they’re all so professional and intelligent and driven and powerful and riding with athletic prowess, yet everything in my mind was going off, wanting to tell them to stop.” rudolph and the others, now a group of 12, were focused downhill. it was 11:52 a.m. rudolph did not wait for the back of the pack to arrive before continuing to demonstrate the way. “so chris rudolph went first, and then he pulled into the trees and we waited for a sec,” said castillo, who was near the front of the group, wearing a helmet camera. “he goes out of sight and behind the trees. so i said, ‘o.k., megan, go ahead, spoon those tracks, and you’ll see chris on the left.’” it was not megan michelson. it was elyse saugstad. “i thought it was megan,” castillo said. “i said, ‘are you megan?’ she said, ‘no, no, i’m elyse.’ that’s when i met elyse. it was right there. and she made these turns that were like: ‘aah, i think i know who that is. i’ve seen her name. those are pro turns.’ she ripped the hell out of it.” saugstad traced through the knee deep snow just to the right of rudolph’s elongated s shape tracks. she dipped through trees at a pinch in the meadow and disappeared out of sight. she crossed over rudolph’s tracks and giggled. after about 30 seconds, she was back at rudolph’s side, having cut left into a notch of the trees again. “we skied to an area that was probably about 500 feet down or so from where we started,” saugstad said. “and where we skied to was an area of old growth trees. you know, several hundred year old trees. a very good indication that this is a safe place. things don’t happen here.” castillo and brenan teased each other about who would go next. “finally, he’s like, ‘go ahead, i got eyes on you,’” castillo said. from where rudolph and saugstad stopped, they could not see the subsequent skiers approach. castillo went past and cut left. his camera recorded rudolph and saugstad whooping their approval as he stopped in a shower of powder, about 40 feet below them. but just before he stopped, castillo was jolted by a weird sensation. “a little pang, like, ooh, this is a pretty heavy day out here,” castillo said. “thing’s holding, but i remember having a feeling.” castillo stopped above two trees. he nestled close and pushed his right ski tight against them. “a lot of people think you should be below trees, but i stand above them,” castillo said. “i’m like, ‘i’d rather get pinned against this than taken through.’” his helmet camera showed that 14 seconds after castillo stopped, brenan appeared through the trees above rudolph and saugstad. brenan had hugged the tree line on the left, avoiding the open meadow, then slalomed through the patch that the others used for protection. he stopped in a spray of snow a few feet from rudolph and saugstad. “that was sick!” someone shouted. castillo silently took note of the terrain. “i was downhill from them   skier’s right from them,” castillo said. “but the trees that they were behind, i didn’t think it was a bad spot to stop. they were huge. giant old growths that three of us probably can’t put our hands around.” but he knew the direction of the slope did not follow the meadow. it dipped harder left into the trees, down toward a gully. and there were still a lot of skiers above them. saugstad was next to rudolph. brenan was a few feet away. “we weren’t straight across from each other, in a perfect horizontal line on the slope,” saugstad said. “we were peppered up and down, spread out.” castillo kept his attention up the hill. less than 30 seconds after brenan stopped, he saw tim wangen cut through the trees above the earlier arrivals, gliding horizontally through the forest. wangen had been taught how to navigate tunnel creek by his father. he knew that the farther down the mountain he went, the harder it would be to cut over the ridge and into the next big meadow. he crossed the shallow gully and rose up the other side. “i could see the others when i cut over,” wangen said. “i thought: oh yeah, that’s a bad place to be. that’s a bad place to be with that many people. but i didn’t say anything. i didn’t want to be the jerk.” wangen had told peikert to follow his tracks, and peikert was close behind. castillo watched where they went. “want to cut over?” castillo shouted to those above him. the start of an avalanche is unlike any other force of nature. a hurricane is foretold by wind and lashing waves. a tornado often is spotted before it strikes. lightning is usually presaged by black clouds and rumbling thunder. avalanches rarely provide such a warning. unlike waves or wind, tremors or storms, they are usually triggered by their own victims, sometimes unaware of what has been unleashed. “if you swim out in the ocean, the ocean’s always alive,” saugstad said. “you can feel it. but the mountains feel like they’re asleep.” back up the mountain, jack never seemed worried. that was his nature. here he was, a rare weekend off, skiing with some of his best friends from leavenworth and people from powder and espn and all over the industry, on an epic run on a perfect powder day. carlsen, the powder photographer, had never been to tunnel creek. the first few easy turns gave way to a slope that fell steeply away, out of sight. he sidled up to jack. “i grabbed him, and i said, ‘what is the move here?’” carlsen said. “it was basically like, ‘this is getting real, how do we handle it?’ he’s like: ‘oh, no big deal. we go out here, swing out, make a few pow turns, and get back in the trees.’ i looked at him and said, ‘have a great run.’ gave him a fist, a knuckle to knuckle high five thing. and that was it. i watched him swing out, way out, skier’s right, and then dive into his turn left.” jack flowed through the thick powder with his typical ease. he skied the way other people walked down a sidewalk, a friend had said. jack disappeared over the knoll, gliding through the trees in the middle of the meadow. behind him, the five remaining skiers watched in silence. “he looked like he was having a great time, the run of his life, in fact,” michelson said. “and he actually made, i remember, a little ‘woo’ sound, as he dropped in on his first or second turn because the snow was really good. it was deep and light.” then the snow changed without warning. across the meadow, above jack, loose snow seemed to chase him down the hill and out of sight. not everyone saw it. a couple did. they caught it in their peripheral vision and were unsure what to make of it. “that was sketchy,” hammond said. the five others listened. not a sound. they stared for clues through the flat light below a murky sky. nothing. silent seconds ticked. finally, hammond spotted the first sign of evidence. it came from a tree, one among thousands, far down the hill, almost out of sight. only the top of it was visible, and it was covered in snow. “i saw it moving,” hammond said. “like something had hit the tree, and it shook. and i could see the powder falling off the tree.” 30, director of marketing at stevens pass 33, professional freeskier 40, former competitive skier, longtime friend of jack and brenan 41, home builder, married father of two 53, lifelong backcountry skier in stevens pass area 29, part time ski instructor 46, head judge of the freeskiing world tour a few hundred yards down the mountain, a ghostly white fog rushed through the forest. “i saw it,” saugstad said. “i saw it coming. but it was weird because it was coming through the trees. it was like snow billowing through the trees. because it was such a treed area, i think for the first second i saw it i didn’t believe it.” wangen and peikert had just traversed in front of its path. it did not miss them by much. “i don’t know if i’d even come to a stop when i heard it,” peikert said. “it was almost like wind and pressure more than noise. it literally felt like a freight train went over my tails. it wasn’t a deep rumble. i could feel this rush of air.” it was a blur of white, its shattered pieces moving about 50 m.p.h., a powder cloud two stories tall. rudolph was the only one to scream. “avalanche! elyse!” rudolph shouted. saugstad tried to stride right, hoping to escape. she barely moved before snow flowed through her legs, dragging her down like a riptide. she pulled the cord on her air bag. she was overwhelmed so quickly by the rising snow that she did not know if it inflated. “i had no ability to control what was happening to me,” saugstad said. “i was being tossed over and over and over. it was like being in a washing machine and all my body parts flailing every way. i didn’t know which way was up. i didn’t know which way was down. i couldn’t see anything.” she is likely to have tumbled just past castillo. he groaned and turned his face away. he stuck his head between two trees, like a prisoner in a stockade. for 16 seconds, snow and ice pounded his back and washed over him. his shoulders were jammed against the trees. his face pushed into branches of pine needles. he could feel the heavy assault of snow lashing at his back. trees cracked around him. some in the path were chopped in half   the stumps left in the soil, the rest carried away in the growing torrent. the avalanche, a relatively small one, started with about 6,000 cubic meters of snow and collected 7,000 cubic meters more on the way down. it probably weighed about 11 million pounds. the trees castillo hugged in each arm swayed but held. he told himself that when he felt the flow slow, he would pop a hand in the air so that it might stick out of the snow and make him easier to rescue. “just as i had the thought about what i’m going to do, wondering if it was going to bury me, that’s right when i could feel it,” castillo said. “it was like a wave. like when you’re in the ocean and the tide moves away from you. you’re getting thrashed and you feel it pull out and you’re like, o.k., i can stand up now.” castillo saw daylight again. his camera captured snow sliding past his legs for another 13 seconds. the forest sounded as if it were full of sickly frogs. it was the trees, scrubbed of their fresh snow, still swaying and creaking around him. castillo turned to look back up the hill. “where there were three people, there was nobody,” castillo said. he did not know who or what set off the avalanche. he did not know how far down the mountain it went. all he knew was that about a dozen people had been above him a minute earlier, and that the gully below him descended another 2,000 vertical feet to the valley floor. and he was alone. “johnny! johnny brenan!” castillo screamed into the stillness, his voice escalating with panic. the scope of the disaster was too much to comprehend. he wanted to find his partner. “so i’m screaming his name,” castillo said. “i’m screaming and screaming. silence.” streams of snow still flowed downhill as he scooted toward the heart of the slide path. it flowed into a wide gully, maybe 100 feet across, that narrowed as it descended. castillo turned his beacon to “search” mode, meaning he would receive signals of those buried, but would not emit signals himself. “i don’t want to be in this gully because i don’t know what’s coming down next,” castillo said. “i don’t want to be the next guy taken out. now i don’t even have a beacon on because i’m on search. they’re not going to find me if anything happens to me.” across the gully, unable to see anyone else, either, peikert and wangen had gone into search mode, too. “i was like, if there’s someone in that, the clock’s ticking,” peikert said. chances of survival drop precipitously every minute. according to a recent study, the survival rate for individuals completely buried in an avalanche falls to about 40 percent after 15 minutes of burial and to 25 percent after 30 minutes. about 75 percent of avalanche victims die from asphyxia or suffocation. the other 25 percent of fatalities result from trauma. castillo spotted peikert and wangen across the gully. they, too, were nervous about hangfire, the unstable snow left along the edges of an avalanche’s path that can release at any moment. the avalanche had turned the gully into an oversize bobsled run, with slick, high banked walls. “this gully’s hard core!” castillo yelled. “they’re in it!” wangen stayed mostly on the banks. peikert and castillo crossed the gully a couple of times, reluctantly and quickly. “what’s your name again?” castillo shouted at peikert. it was soon apparent that the victims, however many there were, suffered one of two fates: they were hung up on the banks of the gully, snagged by a tree or buried in snow, or they had been flushed to the bottom, thousands of feet below. if searchers spent too much time looking along the gully, they might squander a chance at rescuing someone at the bottom. if they rushed downhill, they might pass someone in need of saving. “we started to ski down, hoping to find him in a tree well or hanging on or something,” said castillo, his focus on brenan. “but i started to realize all the trees were bent over, and i started thinking, this is really fricking bad. and then i skied down to a point where i found johnny’s ski, probably three or four feet up in a tree. stuck.” castillo called 911. it was 12:02 p.m. the avalanche occurred seven minutes earlier. “hi, i’m at stevens pass resort, on the backside of tunnel creek,” castillo told the king county sheriff’s department dispatcher. he added, “we had a major avalanche, and we might have three or four people missing, at least.” the dispatcher asked him to slow down. castillo, occasionally shouting at others nearby, tried to explain where the avalanche occurred. he was asked how many people there were. “there’s at least 10,” castillo said. “between 10 and 12.” the dispatcher asked if anybody was hurt. “we haven’t found them,” castillo said. “i found one ski. it rolled through pretty heavy, man. i had partners right next to me and they’re missing. i just found a ski about 1,000 yards down. or 1,000 feet down.” the call lasted four minutes. castillo, carrying his friend’s ski, turned down the mountain. near the top, the five skiers who planned to follow jim jack deciphered what happened through a series of increasingly blunt clues. loose snow. a shaking tree. hammond was due to ski next. he took a couple of turns through the fine powder of the meadow and stopped. there was a sudden drop, nearly three feet deep. the fluffy snow was gone. a surface of bluish ice stretched down the hill, into the trees and out of sight. “once i had gotten to the edge, i was like, oh my gosh, this thing ripped big,” hammond said. “i could see the scope of it.” he shouted for everyone to go into search mode. the other four skiers moved quickly to see. “we all skied up to it and were like, holy smokes,” stifter said. “from there all i remember was pulling out my phone. and i called jim jack.” others started dialing numbers, too. they called chris rudolph and elyse saugstad. there were no answers. hammond dropped onto the slick slide path. another clue lay on the ice, pointing downhill. “i hopped out there and made one or two turns, and i saw one of jim’s skis,” hammond said. “the only reason i recognized jim’s skis was that it was a pair of skis that he borrowed from me.” the realization that jack had been carried away was a gut punch. “in one respect, you’re like, oh no, a ski   where’s jim?” abrams said. “on the other hand, you think, o.k., there’s his ski. let’s find him.” michelson called 911. according to sheriff’s department records, it was 12:03 p.m. her voice was steady and sure. she patiently tried to explain where they were   “the backside of the ski area in the backcountry,” she explained. “tunnel creek.” the dispatcher asked if people were buried. “i believe so, yes,” michelson replied. “i don’t know how many. we have a large group.” word was relayed to the ski area. chris brixey, manager of the stevens pass ski patrol, had 17 patrollers working on the mountain that day, two more in the aid room, and a dispatcher. brixey is a regular at johnny brenan’s monday night poker parties. he did not know that a group of friends, including rudolph, his stevens pass co worker, had gone to tunnel creek. “i happened to be walking through the aid room,” brixey said. “our dispatcher handed me a note that said 10 people are buried in tunnel creek. i called the 911 operator and got megan’s information. i called megan directly. she said there’s about 12 people and they were looking for eight people. i didn’t know megan. my gut feeling was that this was a group of inexperienced people who are now dealing with tragedy.” brixey called the area’s most seasoned patroller and put him in charge of the four member first response unit, called the hasty team, to follow the group’s trail. he also enlisted other patrollers and a pair of avalanche rescue dogs. word of a large avalanche in tunnel creek soon echoed around stevens pass, from the patrol room to the r.v. lot, up the lifts and down the slopes. according to the stevens pass ski patrol log, the area closed public access to the boundary gate atop the seventh heaven lift at 12:19. by then, the group that had started off together less than 30 minutes earlier was strewn up and down nearly 3,000 vertical feet. no one knew how many were missing. keith carlsen was nearest the top, searching for jack. “i thought someone has to make sure he’s not still up here,” carlsen said. “it wasn’t likely, but his ski was there, and he got swept, and there’s no sign of him, so maybe he got pummeled into the snow, into a hole, somewhere, right away.” the others headed down, scanning the path and its edges with their beacons. carlsen methodically checked the upper meadow. “i thought i was going to be the one to find him, and i would find him alone,” carlsen said. “and the bed surface at the top was rock hard. and i’m thinking: i’m going to get a signal, and this guy’s going to be buried, and i’m going to have to somehow dig him out. i’m going to find jim jack.” scared and alone, carlsen’s voice broke the silence. “i’m saying, and i remember repeating this in my head: ‘jim, am i about to find you? jim, are you underneath me? jim, where the hell are you? is this possible? is he really underneath here? am i about to dig jim out?’” farther down, others followed the path into the gully. as it descends toward the valley floor, it carves deeper into the mountain. in some spots, canyon walls are 20 feet high. there were steep, icy drops that would become gushing waterfalls during the spring runoff. “there are places it’s so tight that i would stop and my skis would straddle the middle,” hammond said. “and i’d be elevated, like being on springs.” it was still clogged with rocks and trees that had not been fully scoured away. where the ravine bent, the avalanche rode high on the outside wall, like a child on a water slide, sometimes breaking over the top of the bank and unearthing trees on the ridges. “it was fear,” abrams said. “fear that you lost someone, and fear that you’re standing in an avalanche path. you’re thinking, don’t get caught up on trees, listen for the beacons, where’s my fiancée?” it became increasingly evident that whoever was caught in the avalanche would be found at the bottom. “i probably went down for one or two minutes and i got no signal,” michelson said. “i shouted: ‘they’ve gone all the way down! the way this gully is, they’ve been flushed.’” tim carlson and ron pankey, having split from the big group at the top, nervously negotiated the roundabout route to the bottom of tunnel creek. they could not catch up to tim wesley, but followed his snowboard track to the valley floor. it was 12:07 p.m. they glided past the foot of a mound of chunky debris. one of the ravines had spewed a sizable avalanche, but there was no way to know it had occurred in the past few minutes. “i looked up and i saw a ski pole sticking up,” carlson said. “it looked like someone stuck it in there. it was sticking up right at the very end of the pile. handle up.” he shouted to pankey. “i was like, ‘dude, you need to turn your transceiver on,’” carlson said. “‘there’s people in here.’” carlson clicked out of his snowboard bindings and climbed onto the pile. pankey turned his beacon to search mode. it beeped immediately. his skis off, pankey climbed onto the debris pile, too. he saw the ski pole and two gloves. he was sucker punched by dread. “you figure someone who is fighting is going to have his gloves on,” pankey said. “if they’re limp, yeah, their gloves are going to come off.” then he noticed the brand. “that was my thought   oh, god, those are scott gloves. jim jack was wearing scott gloves,” pankey said. their beacons shrieked. “i probably searched for maybe a minute before i was on top of a signal,” carlson said. “your signal goes ‘beepbeepbeepbeepbeep   beepbeepbeepbeepbeep,’ and it gets a little fainter, like oh, over here. i got a strong signal, traversed over, got a weak signal, went back, got a strong signal, went back and i was basically on top of a body. “and, uh, the first shovel i dug in, i hit jim jack’s arm.” the two men dug frantically. “i saw jim jack’s face,” carlson said. “eyes open, just staring at me. we could see he wasn’t breathing. ron started giving him breaths and i was searching for his body, underneath his chest. i was like, ‘what the hell is going on?’ there was no body where you’d expect a body to be. and then i started digging around, and i could see he was folded up into this ball. his feet were above his head.” his body had been pummeled. “there was no blood, but he didn’t have his helmet on, he didn’t have his backpack on, his jacket was pulled over his head,” carlson said. “he had some scrapes on his belly. and just pulling him out of the snow you could feel it and see it. giving him a couple of breaths, it just came out so quick. and you push on his chest and it would just collapse. there was nothing there. and jim jack   we’re all strong dudes, and there was just nothing left.” “i pulled his arm upright, and it was just really soft,” carlson added. “it was like pulling a wet towel. pulled the other arm and it was the same feeling. and i pulled his legs out, and there was nothing connected to anything. it was completely crushed.” they turned off jack’s beacon and tried to lay him peacefully in the snow. pankey pushed his eyelids closed. he called 911 at 12:31 p.m. and told the dispatcher that he had “recovered a body.” she asked him for his name. “jim jack,” pankey replied. jack’s phone chirped. it had survived the avalanche, and pankey reached into jack’s pocket and pulled it out. it was a text message from jack’s girlfriend, tiffany abraham. rumors of a big avalanche in tunnel creek had reached the base area of stevens pass. “where are you?” it read. “you ok?” pankey looked over at the ski pole sticking straight out of the snow. it looked familiar. pankey had noticed it on the hike up the ridge to cowboy mountain. “that’s the guy’s in front of me,” pankey said. “he was hiking in front of me and jim jack was behind me, and he had these old smith, corrective angle, curved poles. so i’m like, ‘that’s johnny’s pole.’” at the upper end of the meadow, more than 100 yards away and out of sight, elyse saugstad waited in the silence, unable to move. she did not know how long she had been frozen there   head pointed downhill, hands sticking out of the snow, face poking through the ice just enough to breathe and see the breaking clouds trailing the weekend’s storm. her hip ached. her mind wandered. she wondered who else was caught in the avalanche. she wondered who was left to rescue them. she felt herself getting colder. her pink mittens, like those of a child’s, had strings that attached them to her jacket. when she had come to a stop, one of the mittens was on her hand. the other was off, hanging from her wrist. saugstad could not claw the hard packed snow with her mittens on. she took them off and picked at the ice until her fingers ached. she put her mittens on again until they warmed up. she had not spoken since the avalanche stopped. it had not occurred to her to cry for help. someone would come. she hoped. finally, for the first time, she shouted. “help!” she screamed. the face of wenzel peikert startled her. among those who skied down the gully, peikert arrived first to the avalanche’s final resting place. the walls of the ravine slowly fell away and opened onto a wide, sloping meadow. it was covered by an enormous pile of chunky ice cubes, some fit for a cocktail glass, others the size of couches. the debris was filled with dirt, rocks and shredded tree parts. it stretched about 150 yards down what remained of the slope. it was 10 or 20 feet tall, obstructing peikert’s view to the bottom. peikert’s beacon began its frantic chirping. “i started getting a signal,” peikert said. “i marked it with one of my poles. that’s what they teach, to mark where you start picking up a signal and keep working to where it gets stronger. i took my skis off because it was so hard to ski on that stuff. and as i got close to that signal, i saw two pink gloves sticking out.” saugstad was about 20 feet downhill. “her feet were into the snow and her head was downhill, but i saw two pink gloves and her face,” peikert said. “i don’t know if she uncovered her face or not, but it was just barely sticking out of the snow. and a little bit of orange from her backpack. i started digging her out, trying not to hurt her. i said, ‘are you o.k.?’ and she said: ‘i think so. my leg’s kind of hurt.’” peikert pulled his shovel from his backpack and started to dig. “for a pause, really quickly, i thought to myself: she’s alive, she’s breathing, her face is out of the snow,” peikert said. “i thought, let’s go find others. but then i realized that more snow could come down. i found someone alive, and i needed to get her out of here.” saugstad sensed his urgency. “when he started unburying me, he flung his shovel and it went flying down the hill so far that he couldn’t stop and go get it,” she said. “and so then he had to start digging me out with his hands.” peikert hurried, knowing that others were likely buried nearby. “she was actually really hard to get out,” he said. “one of her skis had stayed on, so it had kind of locked her into the snow. even a ski boot gets locked in. i dug to get her ski off. it probably took five minutes of digging to get her out.” finally, michelson and abrams arrived from above. they found peikert and saugstad on their feet. “it didn’t dawn on me that she had been buried,” michelson said. “i was relieved she was alive.” over several minutes, others trickled down from above. “once we got to the bottom, when we got through the ravine and got to the mouth, i just remember saying, ‘oh, my god,’” stifter said. “snow chunks the size of boulders. that’s when i realized the magnitude of everything. it looked like a war zone. it was chaos.” michelson took charge as an impromptu site commander. no one was sure who was missing or how many victims there might be. michelson used her beacon and pinpointed two spots for others to search, then continued sweeping the meadow to search for more. “my numbers and directions were bouncing all over the place,” peikert said. “but megan comes up and hers was right on it. mine is a little bit older, but i don’t know why it was bouncing around. i started probing, and i hit a spot where there obviously was something other than snow.” peikert and rob castillo dug through the ice. it had been more than 30 minutes since the avalanche. johnny brenan was discovered about three feet below the surface. he had been buried a few feet from saugstad all along. “i found his back first,” peikert said. “his head was really bent under. i tried to dig a hole through his armpit, to his head, thinking i might be able to get his face turned to give him c.p.r. there was blood. his chin was split open. his helmet was pushed back onto the back of his head and was filled with snow. one leg was off in a weird position, like he had a broken femur or hip or something. i finally got him out. he was cold. blue.” castillo, brenan’s longtime friend and ski partner, worked side by side with peikert, at last getting his legs out. “the muscles were just beat,” castillo said. about 20 feet up the hill, abrams, wangen and stifter zeroed in on a victim, too. it was the spot that peikert had marked with his pole before he spotted saugstad. “we were still searching for the lowest signal,” stifter said. “and the lowest signal i got on the transceiver was 2.4, and it took me, like, half a second to realize, oh, that’s six feet down because it’s in meters. so i’m like, all right, this is our lowest reading. and i think on our third probe we struck something. i told dan and tim, ‘all right, get the shovels out,’ and we started digging.” digging was nothing like scooping snow from a driveway. it was more like shoveling the chunky piles that snowplows leave along the side of a cleared highway, full of large pieces seemingly glued together. “they’re big mounds of snow and they’re like concrete,” stifter said. “so you dig and dig, and then that person would rotate to the back and take a break and the guy who was second would start clearing snow out for the guy who is digging.” quickly exhausted, they rotated frequently. “it was just a bad dream,” abrams said. “i was standing there holding my shovel that i never intended to use, except maybe to get my car out.” finally, they reached a victim: chris rudolph. “he was lying facedown, so it was hard to get to his face,” stifter said. “and it was hard because we couldn’t move him because he was just encased in there. his feet were buried really deeply. finally i was able to get to his face. his face was blue. and so finally i was like: ‘we’ve got to get his feet out! we’ve got to get his feet out!’ that took another good couple of minutes to get his feet free. then we gently pulled him out by his backpack.” stifter performed c.p.r. on rudolph: 2 breaths, 30 compressions, to the point of exhaustion. saugstad called 911. it was 12:40 p.m. “i’m reporting an avalanche,” she said, breathlessly. frantic voices behind her shouted encouragement. “come on! you can do it! come on, buddy! take a breath!” the dispatcher said there were “units on scene.” saugstad said they had not arrived and asked if they were coming by helicopter. “uh, we do not have a helicopter yet in the area because of the avalanche risk,” the dispatcher said. hammond was the last to arrive from above and took over trying to revive rudolph. “i definitely believed that there was a chance,” stifter said. “my hope dissipated certainly after joel got there and i was sitting there. we knew. we looked at each other.” twenty feet downhill, the huddle around brenan slowly came to the same conclusion. peikert had been performing c.p.r. for close to 30 minutes, with castillo’s help. “i was hoping for a miracle then,” castillo said. “but i really kind of understood that he was probably dead.” an hour’s worth of adrenaline dissolved to disheartened shock. a few other skiers had happened upon the scene, but no rescue help had arrived. saugstad walked around dazed, wearing her deflated air bag “like dead angel wings,” carlsen said. castillo made his way to the bottom of the hill to learn that jim jack was dead, too. erin dessert, the snowboarder who had veered away from the group at the top, frightened by the direction everyone was headed, had cautiously made her way down and rediscovered the group. she cradled rudolph’s head as others tried their last attempts to resuscitate him. “it’s chris rudolph,” she said. “you know? he’s the knight in shining armor of stevens pass.” laurie brenan and tiffany abraham, jack’s girlfriend, were both in the bull’s tooth pub and eatery, on the second level of the granite peaks lodge. “i saw tiffany sitting at the bar, and i sat a few seats away,” brenan said. “she says, ‘i haven’t seen jim yet.’ and i said, ‘oh, he and johnny did tunnel creek.’” the man next to abraham, a neighbor from leavenworth, overheard. there was an avalanche in tunnel creek, he said. someone came into the restaurant a while ago and asked for volunteers to help search. abraham’s heart sank. normally a font of buoyant optimism, she had a sudden pang of dread. “i downed my cocktail because i knew i’d need it,” abraham said. “the bartender was telling a story, and i was trying to be polite and listen, but i knew i had to get out of there. i got my lunch boxed up and walked down to the ski patrol office. i took the elevator, and it was the slowest elevator in the world.” she could tell immediately that bad news was waiting. she spotted a friend who was on his way to the scene. “he grabs my hand and i screamed at him,” abraham said. “‘what the hell is going on?’” they went into the ski patrol room, on the ground level on the backside of the lodge. inside is a first aid room with beds for injured skiers. beyond is a ski patrol break room, a couch against one wall. anne hessburg, rudolph’s girlfriend, was sitting there, balled up in tears. she had skied all morning with a friend and taken an early lunch at the iron goat pizzeria. she walked up to the slope side cabin that rudolph had provided to the journalists from powder magazine. hessburg stored skis there. a friend received a call while she was there. “someone told him there was an avalanche in tunnel creek,” hessburg said. “he told me, and my stomach immediately dropped.” hessburg rushed to the ski patrol room. she could tell by the way people were moving that it was something serious. she could hear the squawks on the walkie talkies. someone told her only that rudolph was probably involved, as if to break the emotional fall. brixey, the ski patrol manager, confirmed it. rudolph was dead. that was about when abraham walked into the patrol room with her friend, noticing a broken hessburg on the couch. abraham’s friend turned to her, looked her in the eyes, and told her about jack. “baby girl, he’s gone,” he said. “i just lost my breath,” abraham said. “i lost it. i couldn’t even be in my skin.” laurie brenan had no premonition. she watched abraham rush out of the restaurant at the news of an avalanche and casually followed a few minutes behind. “i thought everything was fine,” she said. “but i’m going over to ski patrol. i felt like johnny was probably using his skills, digging somebody out.” she tried to stay out of the way as people hurried in and out of the patrol room. “then i heard someone say something about jim jack, and i thought, oh my god, how can that be?” brenan said. “i knew they were all in the same group. i start calling to see if i can get someone to get my kids safe, back to the r.v., and get them a snack and put on a movie or something.” brenan spotted brixey, the patrol manager and monday night poker player, and waited for an opening to approach. “i said, ‘so, chris, there’s been an avalanche in tunnel creek?’” brenan said. “and he said yes. anyone hurt? he said yes. is anyone dead? he said yes. and i said, ‘do i know these people?’ and he said yes. i said, ‘where’s johnny?’ and he said, ‘i haven’t heard.’” it was true. one 911 call from tunnel creek had reported the death of jack. another had reported the death of rudolph. a third made mention of a third fatality, but the dispatcher never asked the name. brixey did not learn about brenan until his own patrol members reached the scene. “i went outside, totally shaking,” laurie brenan said. “i kept dropping my water bottle, again and again, because i was shaking so much. then chris brixey comes and gets me.” brixey’s outward calm belied the turmoil inside. as a paramedic, he had told a lot of strangers that a loved one had died. but never a close friend. “that was, by far, the biggest challenge for me, walking laurie from outside back to my office,” brixey said. “not knowing what i was going to say, but knowing what i had to say.” they walked past the empty beds, past hessburg on the couch, past abraham. in the office, he turned to her. “he said johnny was one of the people buried,” brenan said. “‘he didn’t make it.’ i didn’t want to believe it. i said, ‘have you seen him?’ he said no. i said: ‘then you don’t know. it’s possible he’s not there. you go back and get more information because that is wrong. go. go find him. you’re wrong.’ i remember thinking: he’s got two kids. this was for fun. johnny doesn’t leave his responsibilities. ever.” brixey left. brenan melted into shock. finally, a friend from leavenworth came in. he had gone to tunnel creek about 20 minutes behind the large group and happened upon the scene. “he said, ‘i can tell you it was him,’” laurie brenan said. “‘i gave him c.p.r. we tried.’ “it really felt like i had died then,” brenan said. “and that i was reborn into a nightmare.” back on the other side of cowboy mountain, and down a meadow that had been turned inside out, weary huddles surrounded three dead men. hope had surrendered. rescues became grim vigils. the survivors did not know what to do other than wait. the bodies and faces of the victims were covered in jackets because it seemed the respectful thing to do. survivors introduced themselves to those they had not met. a group of 16 skiers and snowboarders, all of them experts, all of them unable to refuse the temptation of an hourlong excursion into steep powder, had been reduced by three lives. “i’m so done with it,” stifter thought to himself. “i’m so done with skiing.” the first ski patrollers, along with an avalanche dog named cava, arrived at 1:05 p.m., 70 minutes after the mountain gave way. they had started at the top and combed the entire path, following the funnel from the wide upper meadow through the flumelike ravine, searching for victims along the way. by the time they spit out of the mouth at the bottom, there was no rescue to be done. the patrollers recognized faces in the huddles. they realized then that they had been searching for friends, not strangers. they stopped to find rudolph and brenan. another patroller headed farther down to learn about jack. more patrollers began to arrive from below, on snowmobiles brought from the highway. a scene of quiet contemplation buzzed with activity and a second wave of despair. “it just became this sea, getting merged into everybody else’s shock,” dessert said. “when it was just us out there working on them, it seemed beautiful and spiritual, almost like an indian burial ground.” the patrollers tried to revive the victims. it was useless. a medical examiner determined that jack’s cause of death was “subdural and subarachnoid hemorrhage”   brain trauma. she also diagnosed a partially torn aorta; a broken neck, vertebrae, sternum and ribs; and lacerations of the liver, spleen and pancreas. she described “blunt force injury of the head, neck, torso and extremities.” rudolph, with a “blunt force injury of the torso,” sustained “rib fractures with right hemothorax and probably compressional asphyxia.” brenan had “blunt force injury and compression of the trunk,” with “multiple rib and vertebral fractures with probable compressional asphyxia.” they were probably dead by the time the avalanche stopped, or shortly after. brixey, working by radio over the mountain at stevens pass, told all rescue units to stand down. a second surge of patrollers would assist in taking the bodies off the mountain. the survivors were encouraged to make their way to the highway, where ambulances awaited. saugstad, missing a ski, used the one of jack’s that had been found. hammond had been carrying it on his back. stifter and carlsen sat on the meadow, unable to pull themselves away. “everybody kind of skied down,” stifter said. “it seemed weird to me to leave the bodies.” as with other survivors, the quarrel with their own guilt began immediately, the first sign that avalanches swallow more lives than just the ones buried beneath the snow. they wondered if their mere presence at stevens pass that weekend gave rise to the tunnel creek trip, a group of proud locals eager to show off for influential out of towners. they wondered why they recognized all of the danger signs, starting with the avalanche report that morning over coffee, but did not do enough to slow or stop the expedition. they wondered if they could have saved lives after the avalanche by speeding to the bottom rather than combing the path. they wondered how so many smart, experienced people could make the types of decisions that turned complex, rich, enviable lives into a growing stack of statistics. activity disturbed the quiet again. a sno cat, a large machine with treads to climb through snow covered terrain, rumbled through the trees below and parked at the bottom of the debris pile. ski patrollers solemnly marched up the hill, carrying gear to wrap the bodies. it was one deadly avalanche accident among many, perhaps no more worthy of attention than any other. it was not the nation’s deadliest avalanche of the season. and it was not at all like the one that killed 96 people near tunnel creek more than a century ago. but some rituals do not change. the accidents end with an unrefined ceremony. some patrollers stopped at jack and wrapped him in a crude bundle using red blankets and rope. others hiked to where stifter and carlsen sat. they wrapped the bodies of brenan and rudolph, with quiet expediency and reverence. “i remember they said, ‘there’s no easy way to do this,’” stifter said. “and they started slowly dragging them down the hill.” the story in the words of the survivors. graphics and design by hannah fairfield, xaquín g.v., jon huang, wayne kamidoi, sam manchester, alan mclean, jacky myint, graham roberts, joe ward, jeremy white and josh williams. photography by ruth fremson. video by catherine spangler. additional video by eric miller and shane wilder. kristen millares young contributed research. the reporting for this article on the feb. 19 avalanche at tunnel creek was done over six months. it involved interviews with every survivor, the families of the deceased, first responders at tunnel creek, officials at stevens pass and snow science experts. it also included the examination of reports by the police, the medical examiner and the stevens pass ski patrol, as well as 40 calls to 911 made in the aftermath of the avalanche. the swiss federal institute for snow and avalanche research provided a computer generated simulation of the avalanche, based on data accumulated from the stevens pass accident report and witness accounts. additional sources are: lidar data from king county gis center; iowa environmental mesonet, iowa state university; mark moore, u.s. forest service; national avalanche center. a version of this article, which includes an epilogue, is available as an e book. purchase at byliner.com.

a blog about scientific publishing and academic productivity this blog post is about short papers. it seems out of place writing a long introduction. if you ever wondered about the shortest papers ever published, or you just want to take the unique opportunity to read several papers in full within one minute, this post is for you. math can be hard and tedious resulting in very long papers. the 1995 proof of fermat’s last theorem was 108 pages long. but math can also be short. lander and parkin’s paper about a conjecture by euler (related to fermat’s last theorem), is probably the dream of everyone ever written a paper: it answers an interesting and important question, it’s correct beyond any doubt, it’s easy to understand and only two sentences long. is there a way to beat that? john conway and alexander soifer submitted a paper in 2005 with the goal to write the shortest math paper ever. it is only two words long and contains two distinct proofs of their problem in two figures. the editors were a bit surprised: “the monthly publishes exposition of mathematics at many levels, and it contains articles both long and short. your article, however, is a bit too short to be a good monthly article. . . a line or two of explanation would really help.” the authors did not give up and could convince the editors: “i respectfully disagree […] what else is there to explain?” read the full story. can you write a meaningful paper shorter than 2 words? probably not. still, i want to mention the following case report of severe writer’s block, which contribute important zero words to the literature: also the following zero word paper (excluding the abstract) makes an important point. originally submitted to nature chemistry it did not make the cut for publication. but the editors liked it so much that they covered it in their blog and their production team produced a print pdf for it. it finally appeared in 2016 in the journal “chemie in unserer zeit” (50(2), 144 145) published by wiley. it’s a german journal but don’t worry. the empty pages should be easy to read even in german… abstracts should be short by definition. but some are shorter than others. these are the shortest we could find: brought to you by the folks at paperpile. we love papers so we blog about it. brought to you by the folks at paperpile. we love papers so we blog about it.

primary navigation want to create or adapt books like this? learn more about how pressbooks supports open publishing practices. book contents navigation preface chapter 1. introduction to academic writing chapter 2. working with words: which word is right? chapter 3. putting ideas into your own words and paragraphs chapter 4. what are you writing, to whom, and how? chapter 5. putting the pieces together with a thesis statement chapter 6. working toward the end product: composing a draft chapter 7. sources: choosing the right ones chapter 8. being critical chapter 9.citations and referencing chapter 10. persuasion chapter 11. developing a convincing argument chapter 12. peer review and final revisions appendix main body in this chapter you are going to learn more about compiling references and citations. you will also learn strategies for handling some of the more challenging aspects of writing a research paper, such as integrating material from your sources, citing information correctly, and avoiding any misuse of your sources. the first section of this chapter will introduce you to broad concepts associated with adding support to your ideas and providing documentation citations and references when you use sources in your papers. using primary and secondary research as you write your draft, be mindful of how you are using primary and secondary source material to support your points. recall that primary sources present firsthand information. secondary sources are one step removed from primary sources. they present a writer’s analysis or interpretation of primary source materials. how you balance primary and secondary source material in your paper will depend on the topic and assignment. using primary sources effectively some types of research papers must use primary sources extensively to achieve their purpose. any paper that analyzes a primary text or presents the writer’s own experimental research falls in this category. here are a few examples: a paper for a literature course analyzing several poems by emily dickinson a paper for a political science course comparing televised speeches delivered by two candidates for prime minister a paper for a communications course discussing gender bias in television commercials a paper for a business administration course that discusses the results of a survey the writer conducted with local businesses to gather information about their work from home and flextime policies a paper for an elementary education course that discusses the results of an experiment the writer conducted to compare the effectiveness of two different methods of mathematics instruction for these types of papers, primary research is the main focus. if you are writing about a work (including non print works, such as a movie or a painting), it is crucial to gather information and ideas from the original work, rather than rely solely on others’ interpretations. and, of course, if you take the time to design and conduct your own field research, such as a survey, a series of interviews, or an experiment, you will want to discuss it in detail. for example, the interviews may provide interesting responses that you want to share with your reader. using secondary sources effectively for some assignments, it makes sense to rely more on secondary sources than primary sources. if you are not analyzing a text or conducting your own field research, you will need to use secondary sources extensively. as much as possible, use secondary sources that are closely linked to primary research, such as a journal article presenting the results of the authors’ scientific study or a book that cites interviews and case studies. these sources are more reliable and add more value to your paper than sources that are further removed from primary research. for instance, a popular magazine article on junk food addiction might be several steps removed from the original scientific study on which it is loosely based. as a result, the article may distort, sensationalize, or misinterpret the scientists’ findings. even if your paper is largely based on primary sources, you may use secondary sources to develop your ideas. for instance, an analysis of alfred hitchcock’s films would focus on the films themselves as a primary source, but might also cite commentary from critics. a paper that presents an original experiment would include some discussion of similar prior research in the field. jorge, who is preparing his essay on low carbohydrate diets, knew he did not have the time, resources, or experience needed to conduct original experimental research for his paper. because he was relying on secondary sources to support his ideas, he made a point of citing sources that were not far removed from primary research. tip some sources could be considered primary or secondary sources, depending on the writer’s purpose for using them. for instance, if a writer’s purpose is to inform readers about how the american no child left behind legislation has affected elementary education in the united states, a time magazine article on the subject would be a secondary source. however, suppose the writer’s purpose is to analyze how the news media has portrayed the effects of the no child left behind legislation. in that case, articles about the legislation in news magazines like time, newsweek, and us news & world report would be primary sources. they provide firsthand examples of the media coverage the writer is analyzing. avoiding plagiarism your research paper presents your thinking about a topic, supported and developed by other people’s ideas and information. it is crucial to always distinguish between the two as you conduct research, as you plan your paper, and as you write. failure to do so can lead to plagiarism. intentional and accidental plagiarism plagiarism is the act of misrepresenting someone else’s work as your own. sometimes a writer plagiarizes work on purpose for instance, by copying and pasting or purchasing an essay from a website and submitting it as original course work. this often happens because the person has not managed his or her time and has left the paper to the last minute or has struggled with the writing process or the topic. any of these can lead to desperation and cause the writer to just take someone else’s ideas and take credit for them. in other cases, a writer may commit accidental plagiarism due to carelessness, haste, or misunderstanding. for instance, a writer may be unable to provide a complete, accurate citation because of neglecting to record bibliographical information. a writer may cut and paste a passage from a website into her paper and later forget where the material came from. a writer who procrastinates may rush through a draft, which easily leads to sloppy paraphrasing and inaccurate quotations. any of these actions can create the appearance of plagiarism and lead to negative consequences. carefully organizing your time and notes is the best guard against these forms of plagiarism. maintain a detailed working reference list and thorough notes throughout the research process. check original sources again to clear up any uncertainties. allow plenty of time for writing your draft so there is no temptation to cut corners. to avoid unintentional/accidental plagiarism, follow these guidelines: academic integrity the concepts and strategies discussed in this section connect to a larger issue academic integrity. you maintain your integrity as a member of an academic community by representing your work and others’ work honestly and by using other people’s work only in legitimately accepted ways. it is a point of honour taken seriously in every academic discipline and career field. academic integrity violations have serious educational and professional consequences. even when cheating and plagiarism go undetected, they still result in a student’s failure to learn necessary research and writing skills. students who are found guilty of academic integrity violations face consequences ranging from a failing grade to expulsion. employees may be fired for plagiarism and do irreparable damage to their professional reputation. in short, it is never worth the risk. you will cite sources within the body of your paper and at the end of the paper in your references section. for this assignment, you will use the citation format used by the american psychological association (also known as apa style). within this course and for all of your courses at jibc, you will need to follow the jibc apa reference guide when formatting citations and references within your papers. this section covers the nitty gritty details of in text citations. you will learn how to format citations for different types of source materials, whether you are citing brief quotations, paraphrasing ideas, or quoting longer passages. you will also learn techniques you can use to introduce quoted and paraphrased material effectively. keep this section handy as a reference to consult while writing the body of your paper. formatting cited material: the basics in text citations usually provide the name of the author(s) and the year the source was published. for direct quotations, the page number must also be included. use past tense verbs when introducing a quote: for example, “smith found…,” not “smith finds.…” citing sources in the body of your paper in text citations document your sources within the body of your paper. these include two vital pieces of information: the author’s name and the year the source material was published. when quoting a print source, also include in the citation the page number where the quoted material originally appears. the page number follows the year in the in text citation. page numbers are necessary only when content has been directly quoted, not when it has been summarized or paraphrased. using source material in your paper one of the challenges of writing a research paper is successfully integrating your ideas with material from your sources. your paper must explain what you think, or it will read like a disconnected string of facts and quotations. however, you also need to support your ideas with research, or they will seem insubstantial. how do you strike the right balance? in your essay, the introduction and conclusion function like the frame around a picture. they define and limit your topic and place your research in context. in the body paragraphs of your paper, you need to integrate ideas carefully at the paragraph level and at the sentence level. you will use topic sentences in your paragraphs to make sure readers understand the significance of any facts, details, or quotations you cite. you will also include sentences that transition between ideas from your research, either within a paragraph or between paragraphs. at the sentence level, you will need to think carefully about how you introduce paraphrased and quoted material. earlier you learned about summarizing, paraphrasing, and quoting when taking notes. in the next few sections, you will learn how to use these techniques in the body of your paper to weave in source material to support your ideas. summarizing sources look back at section 3.2: summarizing to refresh your memory of how jorge summarized the article. as was mentioned there, when you are summarizing, you are focusing on identifying and sharing the main elements of a source. this is when you paraphrase the concepts and put them in your own words, demonstrating you have a firm understanding of the concepts presented and are able to incorporate them into your own paper. within a paragraph, this information may appear as part of your introduction to the material or as a parenthetical citation at the end of a sentence. read the examples that follow. summary leibowitz (2008) found that low carbohydrate diets often helped subjects with type ii diabetes maintain a healthy weight and control blood sugar levels. the introduction to the source material (the attributive tag) includes the author’s name followed by the year of publication in parentheses. summary low carbohydrate diets often help subjects with type ii diabetes maintain a healthy weight and control blood sugar levels (leibowitz, 2008). the parenthetical citation at the end of the sentence includes the author’s name, a comma, and the year the source was published. the period at the end of the sentence comes after the parentheses. formatting paraphrased and summarized material when you paraphrase or summarize ideas from a source, you follow the same guidelines previously provided, except that you are not required to provide the page number where the ideas are located. if you are summing up the main findings of a research article, simply providing the author’s name and publication year may suffice, but if you are paraphrasing a more specific idea, consider including the page number. read the following examples. chang (2008) pointed out that weight bearing exercise has many potential benefits for women. here, the writer is summarizing a major idea that recurs throughout the source material. no page reference is needed. chang (2008) found that weight bearing exercise could help women maintain or even increase bone density through middle age and beyond, reducing the likelihood that they will develop osteoporosis in later life (p. 86). although the writer is not directly quoting the source, this passage paraphrases a specific detail, so the writer chose to include the page number where the information is located. introducing cited material effectively including an introductory phrase in your text, such as “jackson wrote” or “copeland found,” often helps you integrate source material smoothly. this citation technique also helps convey that you are actively engaged with your source material. unfortunately, during the process of writing your research paper, it is easy to fall into a rut and use the same few dull verbs repeatedly, such as “jones said,” “smith stated,” and so on. punch up your writing by using strong verbs that help your reader understand how the source material presents ideas. there is a world of difference between an author who “suggests” and one who “claims,” one who “questions” and one who “criticizes.” you do not need to consult your thesaurus every time you cite a source, but do think about which verbs will accurately represent the ideas and make your writing more engaging. table 9.1 strong verbs for introducing cited material shows some possibilities. table 9.1 strong verbs for introducing cited material when to cite any idea or fact taken from an outside source must be cited, in both the body of your paper and the references. the only exceptions are facts or general statements that are common knowledge. common knowledge facts or general statements are commonly supported by and found in multiple sources. for example, a writer would not need to cite the statement that most breads, pastas, and cereals are high in carbohydrates; this is well known and well documented. however, if a writer explained in detail the differences among the chemical structures of carbohydrates, proteins, and fats, a citation would be necessary. when in doubt, cite! fair dealing in recent years, issues related to the fair use of sources have been prevalent in popular culture. recording artists, for example, may disagree about the extent to which one has the right to sample another’s music. for academic purposes, however, the guidelines for fair dealing are reasonably straightforward. writers may quote from or paraphrase material from previously published works without formally obtaining the copyright holder’s permission. fair dealing in copyright law allows a writer to legitimately use brief excerpts from source material to support and develop his or her own ideas. for instance, a columnist may excerpt a few sentences from a novel when writing a book review. however, quoting or paraphrasing another’s work excessively, to the extent that large sections of the writing are unoriginal, is not fair dealing. as he worked on his draft, jorge was careful to cite his sources correctly and not to rely excessively on any one source. occasionally, however, he caught himself quoting a source at great length. in those instances, he highlighted the paragraph in question so that he could go back to it later and revise. read the example, along with jorge’s revision. summary heinz (2009) found that “subjects in the low carbohydrate group (30% carbohydrates; 40% protein, 30% fat) had a mean weight loss of 10 kg (22 lbs) over a four month period.” these results were “noticeably better than results for subjects on a low fat diet (45% carbohydrates, 35% protein, 20% fat)” whose average weight loss was only “7 kg (15.4 lbs) in the same period.” from this, it can be concluded that “low carbohydrate diets obtain more rapid results.” other researchers agree that “at least in the short term, patients following low carbohydrate diets enjoy greater success” than those who follow alternative plans (johnson & crowe, 2010). paraphrasing practice is always a good thing! take a look at jorge’s “summary” above. notice he is not really summarizing but rather quoting. while this is technically not plagiarism, it does not show any processing of the information from the original source. it is just copying and pasting; the end result seems very choppy, and a lot of the information can be generalized. for this exercise, try to rewrite jorge’s summary in your own words. ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ after reviewing the paragraph, jorge realized that he had drifted into unoriginal writing. most of the paragraph was taken verbatim from a single article. although jorge had enclosed the material in quotation marks, he knew it was not an appropriate way to use the research in his paper. summary low carbohydrate diets may indeed be superior to other diet plans for short term weight loss. in a study comparing low carbohydrate diets and low fat diets, heinz (2009) found that subjects who followed a low carbohydrate plan (30% of total calories) for four months lost, on average, about 3 kilograms more than subjects who followed a low fat diet for the same time. heinz concluded that these plans yield quick results, an idea supported by a similar study conducted by johnson and crowe (2010). what remains to be seen, however, is whether this initial success can be sustained for longer periods. as jorge revised the paragraph, he realized he did not need to quote these sources directly. instead, he paraphrased their most important findings. he also made sure to include a topic sentence stating the main idea of the paragraph and a concluding sentence that transitioned to the next major topic in his essay. tip it is extremely important to remember that even though you are summarizing and paraphrasing from another source not quoting you must still include a citation, including the last name(s) of the author(s) and the year of publication. example additionally, marijuana burning creates toxins; this strategy is counterproductive, and there are numerous individual hazards associated with using the plant as medicine (ogborne, smart, & adlaf, 2000). example taken from: writing commons. (2014, september). open text.retrieved from http://writingcommons.org/format/apa/675 block quotations apa writing at work it is important to accurately represent a colleague’s ideas or communications in the workplace. when writing professional or academic papers, be mindful of how the words you use to describe someone’s tone or ideas carry certain connotations. do not say a source “argues” a particular point unless an argument is, in fact, presented. use lively language, but avoid language that is emotionally charged. doing so will ensure you have represented your colleague’s words in an authentic and accurate way. so, now you may have decided after much critical thought, that you definitely have found the most amazing, well suited quote that cannot be paraphrased, and you want to incorporate that quote into your paper. there are different ways to do this depending on how long the quote is; there are also a number of formatting requirements you need to apply. quoting sources directly most of the time, you will summarize or paraphrase source material instead of quoting directly. doing so shows that you understand your research well enough to write about it confidently in your own words. however, direct quotes can be powerful when used sparingly and with purpose. quoting directly can sometimes help you make a point in a colourful way. if an author’s words are especially vivid, memorable, or well phrased, quoting them may help hold your reader’s interest. direct quotations from an interviewee or an eyewitness may help you personalize an issue for readers. also, when you analyze primary sources, such as a historical speech or a work of literature, quoting extensively is often necessary to illustrate your points. these are valid reasons to use quotations. less experienced writers, however, sometimes overuse direct quotations in a research paper because it seems easier than paraphrasing. at best, this reduces the effectiveness of the quotations. at worst, it results in a paper that seems haphazardly pasted together from outside sources. use quotations sparingly for greater impact. when you do choose to quote directly from a source, follow these guidelines: only use a quote when the original writer has phrased a statement so perfectly that you do not believe you could rephrase it any better without getting away from the writer’s point. make sure you have transcribed the original statement accurately. represent the author’s ideas honestly. quote enough of the original text to reflect the author’s point accurately. use an attributive tag (e.g., “according to marshall (2013)….”) to lead into the quote and provide a citation at the same time. never use a standalone quotation. always integrate the quoted material into your own sentence. make sure any omissions or changed words do not alter the meaning of the original text. omit or replace words only when absolutely necessary to shorten the text or to make it grammatically correct within your sentence. use ellipses (3) […] if you need to omit a word or phrase; use (4) [….] when you are removing a section maybe a complete sentence that would end in a period. this shows your reader that you have critically and thoroughly examined the contents of this quote and have chosen only the most important and relevant information. use brackets [ ] if you need to replace a word or phrase or if you need to change the verb tense. use [sic] after something in the quote that is grammatically incorrect or spelled incorrectly. this shows your reader that the mistake is in the original, not your writing. use double quotation marks [“ ”] when quoting and use single quotation marks [‘ ’] when you include a quote within a quote (i.e., if you quote a passage that already includes a quote, you need to change the double quotation marks in the original to single marks, and add double quotations marks around your entire quote). remember to include correctly formatted citations that follow the jibc apa reference guide. jorge interviewed a dietitian as part of his research, and he decided to quote her words in his paper. read an excerpt from the interview and jorge’s use of it, which follows. source personally, i don’t really buy into all of the hype about low carbohydrate miracle diets like atkins and so on. sure, for some people, they are great, but for most, any sensible eating and exercise plan would work just as well. summary registered dietitian dana kwon (2010) admits, “personally, i don’t really buy into all of the hype.… sure, for some people, [low carbohydrate diets] are great, but for most, any sensible eating and exercise plan would work just as well.” notice how jorge smoothly integrated the quoted material by starting the sentence with an introductory phrase. his use of an ellipsis and brackets did not change the source’s meaning. short versus long quotations remember, what you write in essays should be primarily your own words; your instructors want to know what your ideas are and for you to demonstrate your own critical thinking. this means you should only use the ideas of experts in the form of quotes to support your ideas. a paper that consists of mostly quotes pieced together does not demonstrate original thought but rather that you are good at cutting and pasting. therefore, you should strive to state your ideas, develop them thoroughly, and then insert a supporting quote, and only if necessary. focus on paraphrasing and integrating and blending those external sources into your own ideas (giving the original author credit by using a citation, of course). when deciding to use any quotation as opposed to paraphrasing, you need to make sure the quote is a statement that the original author has worded so beautifully it would be less effective if you changed it into your own words. when you find something you would like to include verbatim (word for word) from a source, you need to decide if you should include the whole paragraph or section, or a smaller part. sometimes, you may choose to use a longer quote but remove any unnecessary words. you would then use ellipses to show what content you have removed. the following examples show how this is done. original according to marshall (2010), “before the creation of organized governmental policing agencies, it was citizens possessing firearms who monitored and maintained the peace” (p. 712). with ellipses according to marshall (2010), “before the creation of organized governmental policing agencies, … citizens possessing firearms … monitored and maintained the peace” (p. 712). short quotations a short quote can be as one word or a phrase or a complete sentence as long as three lines of text (again, removing any unnecessary words). generally, a short quotation is one that is fewer than 40 words. whether you use a complete sentence or only part of one, you need to make sure it blends in perfectly with your own sentence or paragraph. for example, if your paragraph is written in the present tense but the quote is in the past, you will need to change the verb, so it will fit into your writing. (you will read about on this shortly.) using an attributive tag is another way to help incorporate your quote more fluidly. an attributive tag is a phrase that shows your reader you got the information from a source, and you are giving the author attribution or credit for his or her ideas or words. using an attributive tag allows you to provide a citation at the same time as helping integrate the quote more smoothly into your work. example according to marshall (2010), “before the creation of organized governmental policing agencies, it was citizens possessing firearms who monitored and maintained the peace” (p. 712). in the example above, the attributive tag (with citation) is underlined; this statement is giving marshall credit for his own words and ideas. you should note that this short quotation is a complete sentence taken from marshall’s bigger document, which is why the first word, before, is capitalized. if you were to include only a portion of that sentence, perhaps excerpting from the middle of it, you would not start the quote with a capital. example marshall (2010) argues that vigilantism in the wild west was committed by “citizens possessing firearms who monitored and maintained the peace” (p. 712). in this example, notice how the student has only used a portion of the sentence, so did not need to include the capital. tip if you do not use an attributive tag because the quote already fits smoothly into your sentence, you need to include the author’s name after the sentence in parentheses with the date and page number. example vigilantism in the wild west was committed by “citizens possessing firearms who monitored and maintained the peace” (marshall, 2010, p. 712). formatting short quotations for short quotations, use quotation marks to indicate where the quoted material begins and ends, and cite the name of the author(s), the year of publication, and the page number where the quotation appears in your source. remember to include commas to separate elements within the parenthetical citation. also, avoid redundancy. if you name the author(s) in your sentence, do not repeat the name(s) in your parenthetical citation. review following the examples of different ways to cite direct quotations. chang (2008) emphasized that “engaging in weight bearing exercise consistently is one of the single best things women can do to maintain good health” (p. 49). the author’s name can be included in the body of the sentence or in the parenthetical citation. note that when a parenthetical citation appears at the end of the sentence, it comes after the closing quotation marks and before the period. the elements within parentheses are separated by commas. weight training for women (chang, 2008) claimed that “engaging in weight bearing exercise consistently is one of the single best things women can do to maintain good health” (p. 49). weight training for women claimed that “engaging in weight bearing exercise consistently is one of the single best things women can do to maintain good health” (chang, 2008, p. 49). including the title of a source is optional. in chang’s 2008 text weight training for women, she asserts, “engaging in weight bearing exercise is one of the single best things women can do to maintain good health” (p. 49). the author’s name, the date, and the title may appear in the body of the text. include the page number in the parenthetical citation. also, notice the use of the verb asserts to introduce the direct quotation. “engaging in weight bearing exercise,” chang asserts, “is one of the single best things women can do to maintain good health” (2008, p. 49). you may begin a sentence with the direct quotation and add the author’s name and a strong verb before continuing the quotation. tip although apa style guidelines do not require writers to provide page numbers for material that is not directly quoted, your instructor may wish you to do so when possible. check with your instructor about his or her preferences. long (block) quotations long quotations should be used even more sparingly than shorter ones. long quotations can range in length from four to seven or eight lines (40 words or more, and should never be as long as a page. there are two reasons for this: first, by using a long quote, you are essentially letting the original author do all the thinking for you; remember that your audience wants to see your ideas, not someone else’s. second, unless all the information and every word in the long quote is essential and could not be paraphrased (which is highly doubtful with a long passage), you are not showing your audience you have processed or evaluated the importance of the source’s critical information and weeded out the unnecessary information. if you believe you have found the perfect paragraph to support your ideas, and you decide you really want or need to use the long quote, see if you can shorten it by removing unnecessary words or complete sentences and put ellipses in their place. this will again show your reader that you have put a lot of thought into the use of the quote and that you have included it just because you did not want to do any thinking. tip be wary of quoting from sources at length. remember, your ideas should drive the paper, and quotations should be used to support and enhance your points. make sure any lengthy quotations that you include serve a clear purpose. generally, no more than 10 to 15 percent of a paper should consist of quoted material. long quotations: how to make them fit as with short quotations, you need to make sure long quotations fit into your writing. to introduce a long quote, you need to include a stem (this can include an attributive tag) followed by a colon (:). the stem is underlined in the example below. example: marshall uses the example of towns in the wild west to explain that: much of the population especially younger males frequently engaged in violence by participating in saloon fights and shootouts and gun fights. [however,] crimes committed by females, the elderly, or the infirm were rare occasions were much rarer because of those individuals being less likely to frequent such drinking establishments. (2010, p. 725) in example, you can see the stem clearly introduces the quote in a grammatically correct way, leading into the quote fluidly. formatting longer quotations when you quote a longer passage from a source 40 words or more you need to use a different format to set off the quoted material. instead of using quotation marks, create a block quotation by starting the quotation on a new line and indented five spaces from the margin. note that in this case, the parenthetical citation comes after the period that ends the sentence. if the passage continues into a second paragraph, indent a full tab (five spaces) again in the first line of the second paragraph. here is an example: in recent years, many writers within the fitness industry have emphasized the ways in which women can benefit from weight bearing exercise, such as weightlifting, karate, dancing, stair climbing, hiking, and jogging. chang (2008) found that engaging in weight bearing exercise regularly significantly reduces women’s risk of developing osteoporosis. additionally, these exercises help women maintain muscle mass and overall strength, and many common forms of weight bearing exercise, such as brisk walking or stair climbing, also provide noticeable cardiovascular benefits. it is important to note that swimming cannot be considered a weight bearing exercise, since the water supports and cushions the swimmer. that doesn’t mean swimming isn’t great exercise, but it should be considered one part of an integrated fitness program. (p. 93) look at the longblock quotation example above. identify four differences between how it is formatted and how you would format a short quotation. _________________________________________ _________________________________________ _________________________________________ _________________________________________ tip to format a long quote, you need to remember the following: you may want to single space the quote, but not the main part of your essay. this will allow the long block quotation to stand out even more. indent on both sides of the quote; you can use left or full justification. do not use quotation marks; they are unnecessary because the spacing and indenting (and citation) will tell your reader this is a quote. do not put the quote in italics. include the end period (.) before the citation. see the example above. in text citations throughout the body of your paper, you must include a citation whenever you quote or paraphrase material from your research sources. the purpose of citations is twofold: to give credit to others for their ideas and to allow your reader to follow up and learn more about the topic if desired. your in text citations provide basic information about your source; you will provide more detailed information for each source you cite in text in the references section. (refer to your jibc apa reference guide for guidance on compose citation for quotes or paraphrasing under the referencing example for each type of source.) in text citations must provide the name of the author or authors and the year the source was published. (when a given source does not list an individual author, you may provide the source title or the name of the organization that published the material instead.) when directly quoting a source, you must include the page number where the quote appears in the work being cited. this information may be included within the sentence or in a parenthetical reference at the end of the sentence, as in these examples. epstein (2010) points out that “junk food cannot be considered addictive in the same way that we think of psychoactive drugs as addictive” (p. 137). here, the writer names the source author when introducing the quote and provides the publication date in parentheses after the author’s name. the page number appears in parentheses after the closing quotation marks and before the period that ends the sentence. addiction researchers caution that “junk food cannot be considered addictive in the same way that we think of psychoactive drugs as addictive” (epstein, 2010, p. 137). here, the writer provides a parenthetical citation at the end of the sentence that includes the author’s name, the year of publication, and the page number separated by commas. again, the parenthetical citation is placed after the closing quotation marks and before the period at the end of the sentence. as noted in the book junk food, junk science (epstein, 2010, p. 137), “junk food cannot be considered addictive in the same way that we think of psychoactive drugs as addictive.” here, the writer chose to mention the source title in the sentence (an optional piece of information to include) and followed the title with a parenthetical citation. note that in this example the parenthetical citation is placed before the comma that signals the end of the introductory phrase. david epstein’s book junk food, junk science (2010) pointed out that “junk food cannot be considered addictive in the same way that we think of psychoactive drugs as addictive” (p. 137). another variation is to introduce the author and the source title in your sentence and include the publication date and page number in parentheses within the sentence or at the end of the sentence. as long as you have included the essential information, you can use the option that works best for that particular sentence and source. citing a book with a single author is usually straightforward. of course, your research may require that you cite many other types of sources, such as books or articles with more than one author or sources with no individual author listed. you may also need to cite sources available in both print and online and nonprint sources, such as websites and personal interviews. in each of the sentences below, identify the mistakes with how the quote was incorporated. look carefully; some of them are tricky and have more than one error. one researcher outlines the viewpoints of both parties: freedom of research is undoubtedly a cherished ideal in our society. in that respect, research has an interest in being free, independent, and unrestricted. such interests weigh against regulations. on the other hand, research should also be valid, verifiable, and unbiased, to attain the overarching goal of gaining obtaining generalisable knowledge (simonsen, 2012, p. 46). _________________________________________ _________________________________________ _________________________________________ 2. according to a recent research study, ‘that women aged 41 and over were 5 times less likely to use condoms than were men aged 18 and younger’ (2007, p. 707). _________________________________________ _________________________________________ _________________________________________ 3. according to emlet, the rate in which older adults have contracted hiv has grown exponentially. currently, “approximately 20% of all hiv cases were among older adults”. (emlet, 2008). _________________________________________ _________________________________________ _________________________________________ examples taken from: writing commons. (2014, september). open text. retrieved from http://writingcommons.org/format/apa/675 block quotations apa answers 1. the quote is not indented on either side. [sic] is required after “obtaining”because it is a mistake in the original. the period is placed after the citation not before. 2. “that” should have been removed to make the quote flow with the rest of the sentence. there is no attributive tag and no mention of the authors in the citation: sormanti & shibusawa single quotation marks are used instead of double quotation marks. 3. the writer used an attributive tag with the name of the source’s author, then gave the name again in the citation at the end. the second one is redundant. the original quote used the past tense (“were”), but the transition word “currently” requires this verb to be changed to present tense (“are”) inside square brackets to make it fit. there is an extra period before the citation. with a short quote, you put the end punctuation after the citation. formatting in text citations the following subsections discuss the correct format for various types of in text citations. read them through quickly to get a sense of what is covered, and then refer to them again as needed. print sources this section covers books, articles, and other print sources with one or more authors. a work by one author for a print work with one author, follow the guidelines provided in the jibc apa reference guide. always include the author’s name and year of publication. include a page reference whenever you quote a source directly. (see also the guidelines presented earlier in this chapter about when to include a page reference for paraphrased material.) chang (2008) emphasized that “engaging in weight bearing exercise consistently is one of the single best things women can do to maintain good health” (p. 49). chang (2008) pointed out that weight bearing exercise has many potential benefits for women. two or more works by the same author at times, your research may include multiple works by the same author. if the works were published in different years, a standard in text citation will serve to distinguish them. if you are citing multiple works by the same author published in the same year, include a lowercase letter immediately after the year. rank the sources in the order they appear in your references section. the source listed first should include an a after the year, the source listed second should include a b, and so on. rodriguez (2009a) criticized the nutrition supplement industry for making unsubstantiated and sometimes misleading claims about the benefits of taking supplements. additionally, he warned that consumers frequently do not realize the potential harmful effects of some popular supplements (rodriguez, 2009b). the author’s last name is again mentioned in the final citation despite it being used in the attributive tag. in this case, this is acceptable because this is referring to a different source written by the same person. works by authors with the same last name if you are citing works by different authors with the same last name, include each author’s initials in your citation, whether you mention them in the text or in parentheses. do so even if the publication years are different. j. s. williams (2007) believes nutritional supplements can be a useful part of some diet and fitness regimens. c. d. williams (2008), however, believes these supplements are overrated. according to two leading researchers, the rate of childhood obesity exceeds the rate of adult obesity (k. connelley, 2010; o. connelley, 2010). studies from both a. wright (2007) and c. a. wright (2008) confirm the benefits of diet and exercise on weight loss. a work by two authors when two authors are listed for a given work, include both authors’ names each time you cite the work. if you are citing their names in parentheses, use an ampersand (&) between them. (use the word and, however, if the names appear in your sentence.) as garrison and gould (2010) pointed out, “it is never too late to quit smoking. the health risks associated with this habit begin to decrease soon after a smoker quits” (p. 101). as doctors continue to point out, “it is never too late to quit smoking. the health risks associated with this habit begin to decrease soon after a smoker quits” (garrison & gould, 2010, p. 101). a work by three to five authors if the work you are citing has three to five authors, list all the authors’ names the first time you cite the source. in subsequent citations, use the first author’s name followed by the abbreviation et al. (et al. is short for et alia, the latin phrase for “and others.”) henderson, davidian, and degler (2010) surveyed 350 smokers aged 18 to 30. one survey, conducted among 350 smokers aged 18 to 30, included a detailed questionnaire about participants’ motivations for smoking (henderson, davidian, & degler, 2010). note that these examples follow the same ampersand conventions as sources with two authors. again, use the ampersand only when listing authors’ names in parentheses. as henderson et al. (2010) found, some young people, particularly young women, use smoking as a means of appetite suppression. disturbingly, some young women use smoking as a means of appetite suppression (henderson et al., 2010). note how the phrase et al. is punctuated. there is no period comes after et, but there is one with al. because it is an abbreviation for a longer latin word. in parenthetical references, include a comma after et al. but not before. remember this rule by mentally translating the citation to english: “henderson and others, 2010.” a work by six or more authors if the work you are citing has six or more authors, list only the first author’s name, followed by et al., in your in text citations. the other authors’ names will be listed in your references section. researchers have found that outreach work with young people has helped reduce tobacco use in some communities (costello et al., 2007). a work authored by an organization when citing a work that has no individual author but is published by an organization, use the organization’s name in place of the author’s name. lengthy organization names with well known abbreviations can be abbreviated. in your first citation, use the full name, followed by the abbreviation in square brackets. subsequent citations may use the abbreviation only. it is possible for a patient to have a small stroke without even realizing it (american heart association [aha], 2010). another cause for concern is that even if patients realize that they have had a stroke and need medical attention, they may not know which nearby facilities are best equipped to treat them (aha, 2010). a work with no listed author if no author is listed and the source cannot be attributed to an organization, use the title in place of the author’s name. you may use the full title in your sentence or use the first few words enough to convey the key ideas in a parenthetical reference. follow standard conventions for using italics or quotations marks with titles: use italics for titles of books or reports. use quotation marks for titles of articles or chapters. “living with diabetes: managing your health” (2009) recommends regular exercise for patients with diabetes. regular exercise can benefit patients with diabetes (“living with diabetes,” 2009). a work cited within another work to cite a source that is referred to within another secondary source, name the first source in your sentence. then, in parentheses, use the phrase as cited in and the name of the second source author. rosenhan’s study “on being sane in insane places” (as cited in spitzer, 1975) found that psychiatrists diagnosed schizophrenia in people who claimed to be experiencing hallucinations and sought treatment even though these patients were, in fact, imposters. two or more works cited in one reference at times, you may provide more than one citation in a parenthetical reference, such as when you are discussing related works or studies with similar results. list the citations in the same order they appear in your references section, and separate the citations with a semicolon. some researchers have found serious flaws in the way rosenhan’s study was conducted (dawes, 2001; spitzer, 1975). both of these researchers authored works that support the point being made in this sentence, so it makes sense to include both in the same citation. a famous text published in multiple editions in some cases, you may need to cite an extremely well known work that has been repeatedly republished or translated. many works of literature and sacred texts, as well as some classic nonfiction texts, fall into this category. for these works, the original date of publication may be unavailable. if so, include the year of publication or translation for your edition. refer to specific parts or chapters if you need to cite a specific section. discuss with your instructor whether he or she would like you to cite page numbers in this particular instance. in new introductory lectures on psycho analysis, freud explains that the “manifest content” of a dream what literally takes place is separate from its “latent content,” or hidden meaning (trans. 1965, lecture xxix). in this example, the student is citing a classic work of psychology, originally written in german and later translated to english. since the book is a collection of freud’s lectures, the student cites the lecture number rather than a page number. an introduction, foreword, preface, or afterword to cite an introduction, foreword, preface, or afterword, cite the author of the material and the year, following the same format used for other print materials. electronic sources whenever possible, cite electronic sources as you would print sources, using the author, the date, and where appropriate, a page number. for some types of electronic sources for instance, many online articles this information is easily available. other times, however, you will need to vary the format to reflect the differences in online media. online sources without page numbers if an online source has no page numbers but you want to refer to a specific portion of the source, try to locate other information you can use to direct your reader to the information cited. some websites number paragraphs within published articles; if so, include the paragraph number in your citation. precede the paragraph number with the abbreviation for the word paragraph and the number of the paragraph (e.g., para. 4). as researchers have explained, “incorporating fresh fruits and vegetables into one’s diet can be a challenge for residents of areas where there are few or no easily accessible supermarkets” (smith & jones, 2006, para. 4). even if a source does not have numbered paragraphs, it is likely to have headings that organize the content. in your citation, name the section where your cited information appears, followed by a paragraph number. the american lung association (2010) noted, “after smoking, radon exposure is the second most common cause of lung cancer” (what causes lung cancer? section, para. 2). this student cited the appropriate section heading within the website and then counted to find the specific paragraph where the cited information was located. if an online source has no listed author and no date, use the source title and the abbreviation n.d. in your parenthetical reference. it has been suggested that electromagnetic radiation from cellular telephones may pose a risk for developing certain cancers (“cell phones and cancer,” n.d.). personal communication for personal communications, such as interviews, letters, and emails, cite the name of the person involved, clarify that the material is from a personal communication, and provide the specific date the communication took place. note that while in text citations correspond to entries in the references section, personal communications are an exception to this rule. they are cited only in the body text of your paper. j. h. yardley, m.d., believes that available information on the relationship between cell phone use and cancer is inconclusive (personal communication, may 1, 2009). writing at work at work, you may sometimes share information resources with your colleagues by photocopying an interesting article or forwarding the url of a useful website. your goal in these situations and in formal research citations is the same: to provide enough information to help your professional peers locate and follow up on potentially useful information. provide as much specific information as possible to achieve that goal, and consult with your supervisor or professor as to what specific style he or she may prefer. the brief citations included in the body of your paper correspond to the more detailed citations provided at the end of the paper in the references section. in text citations provide basic information the author’s name, the publication date, and the page number if necessary while the references section provides more extensive information, which allows your reader to follow up on the sources you cited and do additional reading about the topic if desired. in text citations are necessary within your writing to show where you have borrowed ideas or quoted directly from another author. these are kept short because you do not want to disrupt the flow of your writing and distract the reader. while the in text citation is very important, it is not enough to enable yourreaders to locate that source if they would like to use it for their own research. the references section of your essay may consist of a single page for a brief research paper or may extend for many pages in professional journal articles. this section provides detailed information about how to create the references section of your paper. you will review basic formatting guidelines and learn how to format bibliographical entries for various types of sources. as you create this section of your paper, follow the guidelines provided here. formatting the references page to set up your references section, use the insert page break feature of your word processing program to begin a new page. note that the header and margins will be the same as in the body of your paper, and pagination will continue from the body of your paper. (in other words, if you set up the body of your paper correctly, the correct header and page number should appear automatically in your references section.) the references page should be double spaced and list entries in alphabetical order by the author’s last name. if an entry continues for more than one line, the second line and each subsequent line are indented five spaces, or one tab space; this is called a “hanging indent.” what to include in the references section generally, the information to include in your references section is: the name(s) of the author(s) or institution that wrote the source the year of publication and, where applicable, the exact date of publication the full title of the source for books, the city of publication for articles or essays, the name of the periodical or book in which the article or essay appears for magazine and journal articles, the volume number, issue number, and pages where the article appears for sources on the web, the url where the source is located before you start compiling your own references and translating referencing information from possibly other styles into apa style, you need to be able to identify each piece of information in the reference. this can sometimes be challenging because the different styles format the information differently and may put it in different places within the reference. however, the types of information each of the referencing styles requires is generally the same. navigating your reference guide the jibc apa reference guide is organized into types of sources print, online, mixed media and by number of authors (or if there is no author). once you find the referencing format you need in the guide, you can study the example and follow the structure to set up your own citations. (the style guide also provides examples for how to do the in text citation for quotes and paraphrasing from that type of source.) you may be asking yourself why you cannot just use the reference that is often provided on the first page of the source (like a journal article), but you need to remember that not all authors use apa style referencing, or even if they do, they may not use the exact formatting you need to follow. putting together a references page becomes a lot easier once you recognize the types of information you continually see in references. for example, anytime you see something italicized for apa or underlined (in mla), you know it is the title of the major piece of writing, such as a book with chapters or an academic journal with multiple articles. take a look at the examples below. sample book entry sample journal article entry tip if you are sourcing a chapter from a book, do not italicize the title of the chapter; instead, use double quotes. you also need to include the pages of the chapter within the book. (you do italicize the title of the book, similar to the journal article example above.) the following box provides general guidelines for formatting the reference page. for the remainder of this chapter, you will learn about how to format reference entries for different source types, including multi author and electronic sources. formatting the references section: apa general guidelines include the heading references, centred at the top of the page. the heading should not be boldfaced, italicized, or underlined. use double spaced type throughout the references section, as in the body of your paper. use hanging indentation for each entry. the first line should be flush with the left margin, while any lines that follow should be indented five spaces. (hanging indentation is the opposite of normal indenting rules for paragraphs.) list entries in alphabetical order by the author’s last name. for a work with multiple authors, use the last name of the first author listed. list authors’ names using this format: smith, j. c. for a work with no individual author(s), use the name of the organization that published the work or, if this is unavailable, the title of the work in place of the author’s name. for works with multiple authors, follow these guidelines: use title case for journal titles. capitalize all important words in the title. use sentence case for all other titles books, articles, web pages, and other source titles. capitalize the first word of the title. do not capitalize any other words in the title except for the following: use italics for book and journal titles. do not use italics, underlining, or quotation marks for titles of shorter works, such as articles. tip there are many word processing programs and websites available that allow you to just plug in your referencing information and it will format it to the style required. if you decide to use such a program, you must still check all your references against your referencing guide because the way those programs and sites piece the information together may not be the exact way you are expected to do so at your school. always double check! writing at work citing other people’s work appropriately is just as important in the workplace as it is in school. if you need to consult outside sources to research a document you are creating, follow the general guidelines already discussed, as well as any industry specific citation guidelines. for more extensive use of others’ work for instance, requesting permission to link to another company’s website on your own corporate website always follow your employer’s established procedures. formatting reference page entries as is the case for in text citations, formatting reference entries becomes more complicated when you are citing a source with multiple authors, various types of online media, or sources for which you must provide additional information beyond the basics listed in the general guidelines. the following sections show how to format reference entries by type of source. print sources: books for book length sources and shorter works that appear in a book, follow the guidelines that best describe your source. a book by two or more authors list the authors’ names in the order they appear on the book’s title page. use an ampersand (&) before the last author’s name. campbell, d. t., & stanley, j. c. (1963). experimental and quasi experimental designs for research. boston, ma: houghton mifflin. an edited book with no author list the editor or editors’ names in place of the author’s name, followed by ed. oreds. in parentheses. myers, c., & reamer, d. (eds.). (2009). 2009 nutrition index. san francisco, ca: healthsource, inc. an edited book with an author list the author’s name first, followed by the title and the editor or editors. note that when the editor is listed after the title, you list the initials before the last name. tip the previous example shows the format used for an edited book with one author for instance, a collection of a famous person’s letters that has been edited. this is different from an anthology, which is a collection of articles or essays by different authors. for citing works in anthologies, see the guidelines later in this section. a translated book include the translator’s name after the title, and at the end of the citation, list the date the original work was published. note that for the translator’s name, you list the initials before the last name. freud, s. (1965). new introductory lectures on psycho analysis (j. strachey, trans.). new york, ny: w. w. norton. (original work published 1933). a book published in multiple editions if you are using any edition other than the first, include the edition number in parentheses after the title. a chapter in an edited book list the name of the author(s) who wrote the chapter, followed by the chapter title. then list the names of the book editor(s) and the title of the book, followed by the page numbers for the chapter and the usual information about the book’s publisher. a work that appears in an anthology follow the same process you would use to cite a book chapter, substituting the article or essay title for the chapter title. an article in a reference book list the author’s name if available; if no author is listed, provide the title of the entry where the author’s name would normally be listed. if the book lists the name of the editor(s), include it in your citation. indicate the volume number (if applicable) and page numbers in parentheses after the article title. two or more books by the same author list the entries in order of their publication year, beginning with the work published first. swedan, n. (2001). women’s sports medicine and rehabilitation. gaithersburg, md: aspen publishers. swedan, n. (2003). the active woman’s health and fitness handbook. new york, ny: perigee. if two books have multiple authors, and the first author is the same but the others are different, alphabetize by the second author’s last name (or the third or fourth, if necessary). carroll, d., & aaronson, f. (2008). managing type ii diabetes. chicago, il: southwick press. carroll, d., & zuckerman, n. (2008). gestational diabetes. chicago, il: southwick press. books by different authors with the same last name alphabetize entries by the authors’ first initial. a book authored by an organization treat the organization name as you would an author’s name. for the purposes of alphabetizing, ignore words like the in the organization’s name (e.g., a book published by the american heart association would be listed with other entries whose authors’ names begin with a.) american psychiatric association. (1994). diagnostic and statistical manual of mental disorders dsm iv (4th ed.). arlington, va: american psychiatric publishing. a book authored by a government agency treat these as you would a book published by a non governmental organization, but be aware that these works may have an identification number listed. if so, include the number in parentheses after the publication year. u.s. census bureau. (2002). the decennial censuses from 1790 to 2000(publication no. pol/02 ma). washington, dc: us government printing offices. print sources: periodicals an article in a scholarly journal include the following information: author or authors’ names publication year article title (in sentence case, without quotation marks or italics) journal title (in title case and in italics) volume number (in italics) issue number (in parentheses) page number(s) where the article appears demarco, r. f. (2010). palliative care and african american women living with hiv. journal of nursing education, 49(5), 1 4. an article in a journal paginated by volume in journals, page numbers are continuous across all the issues in a particular volume. for instance, the winter issue may begin with page 1, and in the spring issue that follows, the page numbers pick up where the previous issue left off. (if you have ever wondered why a print journal did not begin on page 1, or wondered why the page numbers of a journal extend into four digits, this is why.) omit the issue number from your reference entry. wagner, j. (2009). rethinking school lunches: a review of recent literature. american school nurses’ journal, 47, 1123 1127. an abstract of a scholarly article at times you may need to cite an abstract the summary that appears at the beginning of a published article. if you are citing the abstract only, and it was published separately from the article, provide the following information: publication information for the article information about where the abstract was published (for instance, another journal or a collection of abstracts) a journal article with two to seven authors list all the authors’ names in the order they appear in the article. use an ampersand before the last name listed. barker, e. t., & bornstein, m. h. (2010). global self esteem, appearance satisfaction, and self reported dieting in early adolescence. journal of early adolescence, 30(2), 205 224. tremblay, m. s., shields, m., laviolette, m., craig, c. l., janssen, i., & gorber, s. c. (2010). fitness of canadian children and youth: results from the 2007 2009 canadian health measures survey. health reports, 21(1), 7 20. a journal article with more than eightauthors list the first six authors’ names, followed by a comma, an ellipsis, and the name of the last author listed. the article in the following example has 16 listed authors; the reference entry lists the first six authors and the 16th, omitting the seventh through the 15th. writing at work the idea of an eight page article with 16 authors may seem strange to you especially if you are in the midst of writing a 10 page research paper on your own. more often than not, articles in scholarly journals list multiple authors. sometimes, the authors actually did collaborate on writing and editing the published article. in other instances, some of the authors listed may have contributed to the research in some way while being only minimally involved in the process of writing the article. whenever you collaborate with colleagues to produce a written product, follow your profession’s conventions for giving everyone proper credit for their contribution. a magazine article after the publication year, list the issue date. otherwise, magazine articles as you would journal articles. list the volume and issue number if both are available. a newspaper article treat newspaper articles as you would magazine and journal articles, with one important difference: precede the page number(s) with the abbreviation p. (for a single page article) or pp. (for a multipage page article). for articles that have non continuous pagination, list all the pages included in the article. for example, an article that begins on page a1 and continues on pages a4 would have the page reference a1, a4. an article that begins on page a1 and continues on pages a4 and a5 would have the page reference a1, a4 a5. a letter to the editor after the title, indicate in brackets that the work is a letter to the editor. jones, j. (2009, january 31). food police in our schools [letter to the editor]. rockwood gazette, p. a8. a review after the title, indicate in brackets that the work is a review and state the name of the work being reviewed. (note that even if the title of the review is the same as the title of the book being reviewed, as in the following example, you should treat it as an article title. do not italicize it.) electronic sources citing articles from online periodicals: urls and digital object identifiers (dois) whenever you cite online sources, it is important to provide the most up to date information available to help readers locate the source. in some cases, this means providing an article’s url, or web address. (the letters url stand for uniform resource locator.) always provide the most complete url possible. provide a link to the specific article used, rather than a link to the publication’s homepage. as you likely know, web addresses are not always stable. if a website is updated or reorganized, the article you accessed in april may move to a different location in may. the url you provided may become a dead link. for this reason, many online periodicals, especially scholarly publications, now rely on dois rather than urls to keep track of articles. a doi is a digital object identifier an identification code provided for some online documents, typically articles in scholarly journals. like a url, its purpose is to help readers locate an article. however, a doi is more stable than a url, so it makes sense to include it in your reference entry when possible. follow these guidelines: if you are citing an online article with a doi, list the doi at the end of the reference entry. if the article appears in print as well as online, you do not need to provide the url. however, include the words electronic version after the title in brackets. in all other respects, treat the article as you would a print article. include the volume number and issue number if available. (note, however, that these may not be available for some online periodicals.) an article from an online periodical with a doi list the doi if one is provided. there is no need to include the url if you have listed the doi. bell, j. r. (2006). low carb beats low fat diet for early losses but not long term. obgyn news, 41(12), 32. doi:10.1016/s0029 7437(06)71905 x an article from an online periodical with no doi list the url. include the volume and issue number for the periodical if this information is available. (for some online periodicals, it may not be.) note that if the article appears in a print version of the publication, you do not need to list the url, but do indicate that you accessed the electronic version. robbins, k. (2010, march/april). nature’s bounty: a heady feast [electronic version]. psychology today, 43(2), 58. a newspaper article provide the url of the article. mcneil, d. g. (2010, may 3). maternal health: a new study challenges benefits of vitamin a for women and babies. the new york times. retrieved from http://www.nytimes.com/2010/05/04/health/04glob.html?ref=health an article accessed through a database cite articles accessed through a database the same way you would normally cite a print article. provide database information only if the article is difficult to locate. tip apa style does not require the item number or accession number for articles retrieved from databases. you may choose to include it if the article is difficult to locate or the database is an obscure one. check with your instructor for specific requirements for your course. an abstract of an article format article abstracts as you would an article citation, but add the word abstract in brackets after the title. bradley, u., spence, m., courtney, c. h., mckinley, m. c., ennis, c. n., mccance, d. r.…hunter, s. j. (2009). low fat versus low carbohydrate weight reduction diets: effects on weight loss, insulin resistance, and cardiovascular risk: a randomized control trial [abstract]. diabetes,58(12), 2741 2748. http://diabetes.diabetesjournals.org/content/early/2009/08/23/db00098.abstract a nonperiodical web document the ways you cite different nonperiodical web documents may vary slightly from source to source, depending on the information available. in your citation, include as much of the following information as you can: name of the author(s), whether an individual or organization date of publication (use n.d. if no date is available.) title of the document address where you retrieved the document if the document consists of more than one web page within the site, link to the homepage or the entry page for the document. american heart association. (2010). heart attack, stroke, and cardiac arrest warning signs. retrieved from http://www.americanheart.org/presenter.jhtml?identifier=3053 an entry from an online encyclopedia or dictionary because these sources often do not include authors’ names, you may list the title of the entry at the beginning of the citation. provide the url for the specific entry. addiction. (n.d.) in merriam webster’s online dictionary. retrieved from http://www.merriam webster.com/dictionary/addiction graphic data when citing graphic data such as maps, pie charts, bar graphs, and so on include the name of the organization that compiled the information, along with the publication date. briefly describe the contents in brackets. provide the url where you retrieved the information. (if the graphic is associated with a specific project or document, list it after your bracketed description of the contents.) us food and drug administration. (2009). [pie charts showing the percentage breakdown of the fda’s budget for fiscal year 2005]. 2005 fda budget summary. retrieved from mhttp://www.fda.gov/aboutfda/reportsmanualsforms/reports/budgetreports/2005fdabudgetsummary/ucm117231.htm an electronic book electronic books may include books available as text files online or audiobooks. if an electronic book is easily available in print, cite it as you would a print source. if it is unavailable in print (or extremely difficult to find), use the format in the example. (use the words available from in your citation if the book must be purchased or is not available directly.) chisholm, l. (n.d.). celtic tales. retrieved from http://www.childrenslibrary.org/icdl/bookreader?bookid= chicelt_00150014&twopage=false&route=text&size=0&fullscreen=false&pnum1=1&lang= english&ilang=english a chapter from an online book or a chapter or section of a web document chapters and sections from online books or web documents are treated similarly to their print counterparts with the addition of retrieval information. include the chapter or section number in parentheses after the book title. hart, a. m. (1895). restoratives coffee, cocoa, chocolate. in diet in sickness and in health (vi). retrieved from http://www.archive.org/details/dietinsicknessin00hartrich a dissertation or thesis from a database provide the author, date of publication, title, and retrieval information. if the work is numbered within the database, include the number in parentheses at the end of the citation. computer software for commonly used office software and programming languages, it is not necessary to provide a citation. cite software only when you are using a specialized program, such as the nutrition tracking software in the following example. if you download software from a website, provide the version and the year if available. internet brands, inc. (2009). fitday pc (version 2) [software]. available from http://www.fitday.com/pc/pchome.html?gcid=14 a post on a blog or video blog citation guidelines for blogs are similar to those used for discussion forum postings. briefly describe the type of source in brackets after the title. writing at work because the content may not be carefully reviewed for accuracy, discussion forums and blogs should not be relied upon as a major source of information. however, it may be appropriate to cite these sources for some types of research. you may also participate in discussion forums or comment on blogs that address topics of personal or professional interest. always keep in mind that when you post, you are making your thoughts public and in many cases, available through search engines. make sure any posts that can easily be associated with your name are appropriately professional, because a potential employer could view them. a television or radio broadcast include the name of the producer or executive producer; the date, title, and type of broadcast; and the associated company and location. west, ty. (executive producer). (2009, september 24). pbs special report: health care reform [television broadcast]. new york, ny, and washington, dc: public broadcasting service. a television or radio series or episode include the producer and the type of series if you are citing an entire television or radio series. couture, d., nabors, s., pinkard, s., robertson, n., & smith, j. (producers). (1979). the diane rehm show [radio series]. washington, dc: national public radio. to cite a specific episode of a radio or television series, list the name of the writer or writers (if available), the date the episode aired, its title, and the type of series, along with general information about the series. bernanke, j., & wade, c. (2010, january 10). hummingbirds: magic in the air [television series episode]. in f. kaufman (executive producer), nature. new york, ny: wnet. a motion picture name the director or producer (or both), year of release, title, country of origin, and studio. spurlock, m. (director/producer), morley, j. (executive producer), & winters. h. m. (executive producer). (2004). super size me. united states: kathbur pictures in association with studio on hudson. a recording name the primary contributors and list their role. include the recording medium in brackets after the title. then list the location and the label. smith, l. w. (speaker). (1999). meditation and relaxation [cd]. new york, ny: earth, wind, & sky productions. székely, i. (pianist), budapest symphony orchestra (performers), & németh, g. (conductor). (1988). chopin piano concertos no. 1 and 2 [cd]. hong kong: naxos. a podcast provide as much information as possible about the writer, director, and producer; the date the podcast aired; its title; any organization or series with which it is associated; and where you retrieved the podcast. kelsey, a. r. (writer), garcia, j. (director), & kim, s. c. (producer). (2010, may 7). lies food labels tell us. savvy consumer podcast [audio podcast]. retrieved from http://www.savvyconsumer.org/podcasts/050710 using the guidelines above and your jibc apa reference guide, identify what each of these types of sources are based on their identifying characteristics and under which categories you would find them in the reference guide. choose the answer that best describes each example. baudrillard, jean. for a critique of the political economy of the sign. trans. charles levin. saint louis: telos, 1981. a book with two authors a multi volume work an article in a journal a book with one author united states drug enforcement administration. (2014). the dangers and consequences of marijuana abuse. retrieved from http://www.justice.gov/dea/docs/dangers consequences marijuana abuse.pdf online government document online task force report, corporate author online codes and standards a blog watson, s. (2003). antigone. in r. sullivan & m. levene (eds.), short fiction: an anthology (pp. 323 329). don mills, ont.: oxford university press. (original work published 1979) a short story reprinted in an anthology a chapter in a book a multi volume book a book with three authors gilbert, elliot. “the ceremony of innocence: charles dickens’s a christmas carol.” pmla 90 (1975): 22 31. an online journal article an academic article a chapter in a book a newspaper article ogborne, a.c., smart, r.g., & adlaf, e.m. (2000). self reported medical use of marijuana: a survey of the general population. canadian medical association journal, 162(12), 1685. retrieved from http://ecmaj.ca.cgi an online academic journal article an online authored report, non governmental organization an online academic journal article by multiple authors an e version of a print book david, l. (producer) & guggenheim, d. (director). (2006). an inconvenient truth [motion picture]. united states: lawrence bender productions. a cd rom a television series a video/dvd a blog jaynes, j. 1986 consciousness of the voices of the mind. canadian psychology 27. 128 137. an online journal article an academic journal article a book a magazine article spiro, m.d. (1983). introduction: thirty years of kibbutz research. in e. krause (ed.), the sociology of the kibbutz: studies in israeli society ii. new brunswick, nj: transaction books. a book a chapter an edited book all of the above kamel, f., tanner, c., umbach, d., hoppin, j., alavanja, m., blair, a.,… sandler, d. (2007). pesticide exposure and self reported parkinson’s disease in the agricultural health study. am j epidemiol, 165: 364 374. an online academic article with eight or more authors a book with eight or more authors a print journal article with eight or more authors a chapter in an edited book mcpartland, j.m., & pruitt, p.l. (1997). medical marijuana and its use by the immunocompromised. alternative therapies in health and medicine, 3(3), 39 45. doi: 10.1080/102825 an online newspaper article an online article with doi a chapter of a book from an online library all of the above some examples taken from: writing commons. (2014, september). open text. retrieved from http://writingcommons.org/format/apa/675 block quotations apa answers: d. although two names are given, only the first is the author; the second is a translator. it is a book because it has a city and publisher. a. starts with “united states” = good chance it is a government produced document a. the title of the book contains “anthology,” which means collection of stories, and “fiction” refers to stories. we know it is a book because of the city and publisher. b. there are actually three titles given here: the article, a book within the title of the article, the journal name pmla (publications of the modern language association). there are also a volume number after pmla and page numbers. c. there are three authors, url, and title of journal, identifying it as an online article with multiple authors. c. the keywords identifying it as a video/dvd are director, producer, and motion picture b. the title of journal and article, and the page numbers identify it as a journal article, but there is no url so we know it is not online. d. there are two titles, one italicized and one not, so it is part of a bigger source; the second name followed by “ed.” shows this was an edited book; we know it is a book because of the city and publisher. c. the title of journal and article, with page numbers, identifies it as a journal article, but not online as there is no url. more than eight authors are listed. b. it is identified as a journal article because the journal title is given, and the name of the article. there is no url but there is a doi, identifying it as being online. sample reference page review the following example from jorge’s paper on evaluating low carbohydrate diets. this is an example of how to piece all of your referencing information into one section. assignment 3 (2.5%) using the jibc apa reference guide, compile a reference page consisting of the six sources given below. you will need to apply the required formatting for each of the references as well as the page as a whole. you will have to look at each of the sources and the information that is given for each: there may be some extra information you will need to omit from the references. 1. identify what type of source this is from the information given. 2. find the example of that type of source in the reference guide. 3. decide what information you need and do not need for each. 4. compose each individual source’s reference. 5. on a separate page, combine the references you created for the six sources into a correctly formatted reference page. submit this assignment to your instructor for grading. (2.5%) referencing information for assignment 3 1. american music teacher, august sept 1999 v49 (1) p34(5) 1998 national survey of high school pianists. harold kafer; richard kennel 2. the economist (us), june 1, 1996 v339 n7968 p79(1) the food of the gods. 3. current directions in psychological science, dec 2005 v14 i6 p317(4) music and cognitive abilities. glenn e. schellenberg 4. nursing interventions: effective nursing treatments / [edited by] gloria m. bulechek, joanne c. mccloskey. philadelphia: saunders, c1999. 3rd ed includes bibliographical references and index. isbn: 072167724x fenwick stacks call number: rt48 .n8833 1999 5. kok, s.c. (2005). music and learning. in hoffman, b. (ed.), encyclopedia of educational technology.retrieved: march 28, 2008, from http://coe.sdsu.edu/eet/articles/musiclearning/start.htm 6. tuning up young minds: music lessons give kids a small iq advantage.b. bower. science news 165.25 (june 19, 2004): p389(1). (446 words) checklist 7.1 reference page reminder just to review, your final reference page needs to: start on an fresh page after your last page of writing be titled “reference page” or “references” be in alphabetical order based on the author’s last name be double spaced have hanging indents tip in apa style, book and article titles are formatted in sentence case, not title case. sentence case means that only the first word is capitalized, along with any proper nouns. journal entry #9 write a paragraph or two responding to the following. what did you find the most straightforward/easy about citations? what did you find more difficult about citations? what did you find the most straightforward/easy about composing references? what did you find more difficult about composing references? what concerns you most about referencing citations? what will you do to address this? remember as mentioned in the assessment descriptions in your syllabus: you will be expected to respond to the questions by reflecting on and discussing your experiences with the week’s material. when writing your journals, you should focus on freewriting writing without (overly) considering formal writing structures but remember that it will be read by the instructor, who needs to be able to understand your ideas. your instructor will be able to see if you have completed this entry by the end of the week but will not read all of the journals until week 11. previous/next navigation writing for success   1st canadian edition copyright © 2015 by tara horkoff; an author removed at the request of the original publisher; and horkoff, tara is licensed under a creative commons attribution noncommercial sharealike 4.0 international license, except where otherwise noted. powered by pressbooks

menu 540 828 5642 research@bridgewater.edu 540 318 1962 special collections for assistance with primary sources related to: 540 828 8018 stephanie gardner try reaching out to the writing center if you're having trouble with citing your sources. they're available to help you at any time during your bridgewater career and are available to help you with the format of your paper, the style, the grammar/punctuation, the citations, and anything else pertaining to writing a paper. email writingcenter@bridgewater.edu to set up an appointment. outside sources are often a requirement for your papers and projects. the library can help you locate books, articles, and other materials to meet your needs, but that's only the first step. once you have located them you still have to use the sources responsibly. the main component to this is citing the sources correctly, both in the works cited page of your paper and in text. the purpose of each citation is to indicate where the information came from, and to provide the reader with enough information to access the original source. the type of source can affect the citation, but typically every citation requires the following information: author, first. "title of article." title of periodical, vol., no., year, pages. doi or url example: traditional print books: last name, first name. title of book. city of publication, publisher, publication date. examples: electronic books: lastname, f. m. (year). title of book [ebook edition]. publisher. url *it is only necessary to denote format when the electronic version differs from the traditional print version.* audiobooks: lastname, f. m. (year). title of book (n. narrator, narr.) [audiobook]. publisher. *it is only necessary to denote format when the audiobook version differs from the traditional print version in some way (is abridged or has additional content).* traditional print news article: author, first. "title of article." title of newspaper, day month year, pages. online news article (from a publisher with a physical newspaper): lastname, first. "title of article." title of newspaper, day month year, url online news article (from a publisher without a physical newspaper): lastname, first. "title of article." name of publishing website, month day year, url lastname, first. "title of page." site name, url. accessed day month year. group name. "title of page." site name, url. accessed day month year. "title of page." site name, url. accessed day month year. blogpost: lastname, first. "title of blogpost." name of blog, day month year of blogpost, url of blogpost. accessed day month year. facebook: lastname, first or name of group. "description of post." facebook, day month year of post, url. accessed day month year. instagram: lastname, first or name of group [@username]. "content of the post up to the first 20 words" [instagram post], instagram, url. accessed day month year. twitter: lastname, first or name of group [@username]. "content of the post up to the first 20 words" [tweet], twitter, url. accessed day month year. youtube (or other streaming video): last name, first name of the creator. “title of the video or audio.” youtube, role of contributors and their first name last name, url. accessed day month year. many library databases include an automatic citation option. this is normally indicated by a quotation mark symbol. if you're using the library's discovery system to find articles, you are able to use the citation function directly through there. this is a great resource but remember to proofread the citation. notice here how the citation created reads "insert missing url". don't forget to cite your sources in text, whether you're directly quoting the text or paraphrasing another's word. in mla style, simply include the author's name and the page number of the citation. if you cite the author's name(s) in the sentence itself, you do not need to include that at the end of the sentence as well. here are some examples: for more information, see purdue owl's mla in text citation page. find us on facebook! follow us on instagram!

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

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supported by word of the day this word has appeared in 350 articles on nytimes.com in the past year. can you use it in a sentence? by the learning network 1. the face or front of a building 2. a showy misrepresentation intended to conceal something else the word facade has appeared in 350 articles on nytimes.com in the past year, including on may 8 in “dan stevens and the allure of kooky characters” by carlos aguilar: the kookiest characters onscreen this season may be the ones played by dan stevens. … right now in theaters he can be seen as a winning monster veterinarian in “godzilla x kong: the new empire” and as a corrupt cop turned bloodsucker in the horror comedy “abigail.” this summer, he will appear in “cuckoo,” a sci fi horror mash up set in the alps, in which he plays a german scientist whose welcoming facade hides a fascination with a bizarre endangered species. can you correctly use the word facade in a sentence? based on the definition and example provided, write a sentence using today’s word of the day and share it as a comment on this article. it is most important that your sentence makes sense and demonstrates that you understand the word’s definition, but we also encourage you to be creative and have fun. if you want a better idea of how facade can be used in a sentence, read these usage examples on vocabulary.com. you can also visit this guide to learn how to use ipa symbols to show how different words are pronounced. if you enjoy this daily challenge, try our vocabulary quizzes. students ages 13 and older in the united states and the united kingdom, and 16 and older elsewhere, can comment. all comments are moderated by the learning network staff. the word of the day is provided by vocabulary.com. learn more and see usage examples across a range of subjects in the vocabulary.com dictionary. see every word of the day in this column.

 supported by word of the day this word has appeared in 195 articles on nytimes.com in the past year. can you use it in a sentence?