text
stringlengths 2
132k
| source
dict |
|---|---|
money on vitamins to supplement those missing nutrients. Reply MARGUERITE June 18, 2019 at 8:18 pm Do you know the carb count for this and the sugar count??? Reply KATE BAHNSEN July 14, 2019 at 6:45 am 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 Reply MARIE September 13, 2019 at 11:27 pm Try chia seeds? PRTA February 8, 2020 at 12:58 am I used linseeds instead of flaxseeds as I couldnt find any in the supermarket and it turned out fine!!!! Pingback: Soaked Oat and Nut Bread | On Our Heals TRACEY CREMINS June 6, 2019 at 12:34 am 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? Reply EVY June 25, 2019 at 8:01 pm 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 🙂 Reply YVIE VAN DE VEGTE July 3, 2019 at 2:16 am 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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 :)) Reply YVIE VAN DE VEGTE July 6, 2019 at 2:43 am 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. Reply YVONNE MENERE July 11, 2019 at 1:12 am I was wondering the same Tracey. I suspect not because of the oats. I wonder if I could substitute oats with almond flour. Reply VANESSA June 5, 2019 at 2:32 pm Thanks for sharing! I love the suggestion to cut up before freezing so you can have some quick toast! Reply SUZANNE June 5, 2019 at 2:30 pm This looks so good! Do you use psyllium seed husks in any other recipes? Reply DELTA June 1, 2019 at 7:03 pm Love this bread! Do you have the nutritional information for this recipe? Reply Pingback: Order the Life-Changing Bread for the Ultimate Healthy Bread Fix - Organico Blog Pingback: Nutty Oat Bran Bread | Sumptuous Spoonfuls ANN FROM SUMPTUOUS SPOONFULS May 27, 2019 at 11:42 am 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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: )… thanks so much for this fabulous recipe! Reply SARAH BRITTON May 29, 2019 at 11:34 am 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 Reply Pingback: The Easiest Grain-Free Seeded Bread – Paleo in PDX HAYLEY April 26, 2019 at 8:13 pm 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! Reply Pingback: Everyday Buckwheat Seed Bread | Straits Road Kitchen Pingback: The TV Chef Rocco DiSpirito Returns, With a Quieter Touch – My Blog Pingback: The TV Chef Rocco DiSpirito Returns, With a Quieter Touch | Pingback: Restaurant Review: The TV Chef Rocco DiSpirito Returns, With a Quieter Touch – WORLD Pingback: The TV Chef Rocco DiSpirito Returns, With a Quieter Touch – Find the Latest News all around the
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
world Pingback: Back to Basics: My first GF flour experiment - Persimmon & Pomegranate Pingback: Rebroadcast: Dancing through Sunday food specialist Bec Thexton joins me for a Q&A Part II | Amplify Agency Pingback: 55. Dancing through Sunday food specialist Bec Thexton joins me for a Q&A Part II | Amplify Agency CHARLOTTE CHAZE February 21, 2019 at 5:59 pm 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! Reply ALANA MARZIALE April 22, 2019 at 2:41 am 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 Reply FERMENT4LIFE August 4, 2019 at 3:55 pm 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. TRACI May 25, 2019 at 2:26 pm Do I use whole almonds? Reply SARAH BRITTON May 29, 2019 at 11:36 am Hi Traci, Yes, if you’d like, but you can also use flaked almonds if you don’t have whole. Enjoy! xo, Sarah B JOANNE August 5, 2019 at 4:23 pm 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.
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
Enjoy! So delicious. FULIGINIS February 20, 2019 at 9:13 pm 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) Reply SHANNON February 16, 2019 at 5:09 pm 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? Reply Pingback: How to Build a Healthier Breakfast – Healthybloginc.com MADLENE February 5, 2019 at 5:35 am 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. Reply ROSEMARY January 18, 2019 at 12:47 pm Can you use applesauce instead of maple syrup and coconut oil/ghee? Reply Pingback: EVERYTHING SEEDED LIFE-CHANGING LOAF OF BREAD - ful-filled Pingback: 11 gesunde und vegane Snack-Ideen - Pingback: Flohsamen-Brot – und warum es jeder essen sollte! – altermed zentrum ANEESA December 25, 2018 at 10:35 am 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 🙂 Reply KHC January 6, 2019 at 9:25 am Yes, I’ve done it. Works very well. Reply SONJA January 9, 2019 at 3:06 am 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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. Reply PK December 23, 2018 at 11:30 am Are you using whole almonds/hazelnuts or chopped? Thanks! Reply SUSAN FIVELSTAD January 12, 2019 at 9:58 pm 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. Reply ZARREEN December 17, 2018 at 6:22 am 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? Reply LISA December 17, 2018 at 6:16 am 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
to find any fresh ones, are horribly expensive in France… Reply ALEX December 3, 2018 at 9:42 pm 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? Reply SARAH BRITTON December 5, 2018 at 11:39 am 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 Reply ROSEMARY January 17, 2019 at 9:44 am Hi Sarah Is there any way the bread will come out just as good if you omit the coconut oil/ghee? ELIZABETH December 3, 2018 at 10:13 am 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! Reply SARAH BRITTON December 5, 2018 at 11:39 am 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 Reply KRISTIN VARELA-SCHILD December 16, 2018 at 9:45 am Elizabeth- do you use
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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? Reply ZED November 28, 2018 at 5:35 pm 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!!! Reply SARAH BRITTON December 5, 2018 at 11:55 am Wahoooo! That is so awesome, Zed. I hope you enjoy it for the rest of your long life!!! 😉 Much love, Sarah B Reply RONNI November 16, 2018 at 5:08 am 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. Reply SARAH BRITTON November 16, 2018 at 10:25 am Hi Ronni, Thanks for your twist! It sounds really great and I love the addition of hemp seeds, yum! All the best, Sarah B Reply Pingback: Scrumptious & Toasty Nut and Seed Bread (GF & vegan) | EQUIPE Dispatches JANE November 3, 2018 at 7:40 pm 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. Reply LESLEY
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
April 8, 2019 at 6:49 am looks something you would feed the birds with to me LOL Reply CARMEN October 23, 2018 at 3:40 pm 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! Reply Pingback: Cook & Baker Muffinform Silikone – BREWSTERSANGLE Pingback: High Fiber Bread - NoRefined SOY K. October 10, 2018 at 5:14 pm 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. Reply Pingback: Scandinavian Nut & Seed Bread • Camilla Thyme Pingback: The Life-Changing Loaf of Bread – Toms Blog on Life Pingback: The Life Changing Crackers - My New Roots CHLOE September 13, 2018 at 12:37 am 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
clients digestion. AMAZING! I love combining it with my homemade chimichurri and fermented sriracha Thank you Sarah! Reply Pingback: The Life Changing Loaf – Beauty and Health Tips from Naturely Shop Pingback: Nut and Seed Bread (Vegan, Gluten-Free) | Nutrition Refined BETSY August 25, 2018 at 10:51 pm Do you have the nutritional info on the bread? Calories per slice, carbs, protein etc? Reply SUZI WEST November 7, 2018 at 10:33 am 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 Reply ROBIN November 18, 2018 at 9:26 pm Do you know how many grams of fiber so I can calculate net carbs please? BETSY August 25, 2018 at 10:50 pm Do you have the nutritional info on the bread? Calories per slice, carbs, protein etc? Reply CLAUDIA SCHREIBER August 24, 2018 at 9:17 pm Sarah! Believe it or not, but I found your bread in our supermarket here in Germany. Did you know? Reply ALEALE November 2, 2018 at 7:22 pm Oh wow, which supermarket was it? 🙂 Reply Pingback: 7 Easy Ways To Add Vegetarian Protein To Your Breakfast | Pingback: Die 5 Zutaten Low FODMAP-Challenge: Makrelen-Haselnuss-Creme Und Feta-Tomaten-Thymian Salat SASHA GREY August 8, 2018 at 10:57 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
Grey, don’t eat oats. Why? You know why. Reply Pingback: Lebensverändernd und Low Carb – unser Lieblingsbrot – Kruste und Krümel Pingback: Healthy Gourmet Toast: Avocado Cumin Toast + Peanut Butter Banana Toast Pingback: Infernal Overdrive, O’Brien’s Pub, Allston MA, 4 Sept 2010 – Double Bowl Sink KATHLEEN July 24, 2018 at 7:30 pm 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! Reply AIMEE July 24, 2018 at 3:09 am 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! Reply G August 17, 2018 at 9:05 am 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. Reply Pingback: Nuts – A WordPress Site Pingback: Life Changing Loaf of Bread – Kitchen with Keri Pingback: sweet-potato-sandwiches – Organic foods for heath CORA PALMER July 12, 2018 at 5:51 am 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
again and fiddle with the measurements for the almond flour and the baking time. Thanks for the great recipe! Reply JACQUELINE GUNN October 6, 2018 at 2:28 pm Hello I was wondering if you updated your measurements with Almond flour? I’m trying to be grain free as well. Merci! Reply Pingback: Staycation: Why Staying Home for the Holidays Can Be Your Best Self Care Habit - Trending Life Style Pingback: Sweet Potato Sandwiches - Zion Eco Pingback: Digitale Nomaden Lifestyle – Vegane Ernährung und Fitness von überall auf der Welt | vegan-athletes VIKI June 27, 2018 at 1:37 pm Thank you so much for your beautiful blog and your delicious recipes. Reply Pingback: Paleo Nut & Seed Bread with Rosemary & Olives - Love Food Nourish L4RE June 12, 2018 at 11:21 am What is the recommended inside temperature when done? Reply SARAH BRITTON June 15, 2018 at 3:58 pm 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 Reply KATELYN LINDSEY October 14, 2018 at 5:29 pm 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? Pingback: #fitfriday Life Changing Bread – Sarahs Krisenherd Pingback: Whole-grain buckwheat & chia bread - Choosingchia Pingback: Staycation: Why Staying Home for the Holidays Can Be Your Best Self Care Habit – all news you need on the world Pingback: Staycation: Why Staying Home for the Holidays Can Be Your Best Self Care Habit – What's news
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
today? Pingback: Bread...but not as you know it! ⋆ Life Diet Health Pingback: ya win some and ya lose some – lets talk about trash WIFETTE May 29, 2018 at 12:25 am Has anyone made this in an unglazed stone loaf pan? If so, do you still have to take it out of the pan? Reply EMILY June 10, 2018 at 4:26 am 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. Reply KIERSTEN FIGURSKI August 4, 2019 at 1:35 pm Tell me more! What is a stone pan? Pingback: Five Alive Friday • Checks and Spots Pingback: Creating Through Pain » Promoting Passion Pingback: Notre vie simple, lente et douce à la campagne, en mars | Atelier Camion Pingback: Das 'Life-changing Bread' und dazu Butter mit Rosa Beeren // The 'Life-changing Bread' and some Butter - 1a kitchen1a kitchen Pingback: It all comes down to choice | Diabetogenic Pingback: Seedy bread – Hungry Hungry Hippie Pingback: I made the Life Changing Loaf of Bread Pingback: Carrot and Quinoa Seed Loaf – Healthy Home Cafe NINA April 30, 2018 at 1:12 pm 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. Reply SUSAN ISEMAN May 2, 2018 at 11:01 am Nina: I
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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. Reply KARLYN August 18, 2020 at 3:48 pm 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? MARIA CLAPS May 13, 2018 at 1:46 pm 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. Reply RACHEL June 22, 2018 at 8:20 pm 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. Reply RACHEL June 24, 2018 at 9:50 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
the best! Reply MARYANNE JOHANSON November 26, 2018 at 10:31 pm 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. Pingback: Nut Free Super Seed Loaf - Kimdeon.com Pingback: Flourless Nut and Seed Loaf - My Capsule Kitchen Pingback: Healthy Food & Fitness Workshop Recipes – Lifestyle by Morgana Pingback: Superfoods: Seeds - Simple Natural Nutrition Pingback: Seeds – A WordPress Site SHANNON April 14, 2018 at 8:17 pm 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 🙂 Reply Pingback: Cookbook Review: ‘My New Roots’ by Sarah Britton – this Fox Kitchen Pingback: Das Flohsamen-Brot – und warum es jeder essen sollte! (Rezept+Video) › Die Unbestechlichen Pingback: Staycation: Why Staying Home for the Holidays Can Be Your Best Self Care Habit – Living Pretty, Naturally – Health and Fitness Recipes Pingback: Eats & Drinks | Seedy Recipes Perfect for Spring Pingback: Make Motivation Your
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
Superpower » Promoting Passion Pingback: Staycation: Why Staying Home for the Holidays Can Be Your Best Self Care Habit – Robert S. Morgan Pingback: Staycation: Why Staying Home for the Holidays Can Be Your Best Self Care Habit - Living Pretty, Naturally Pingback: The Life-Changing Loaf of Bread - Just Something New Pingback: Flohsamen-Brot - und warum es jeder essen sollte! - Gesundheitsrebell JOJO April 3, 2018 at 4:00 am 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!
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
Reply JULIA June 26, 2018 at 6:34 am 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! Reply Pingback: sweet-potato-sandwiches - Florida News PK March 23, 2018 at 5:06 am 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!!!! Reply Pingback: Vegan Nut and Seed Bread - Nourished by Nutrition Pingback: That’s What’s Up – March 20 – The Adventures of Monique Pingback: sweet-potato-sandwiches | Florida News Pingback: Experiência Vegana | Pão de sementes (sem glúten) MADALINA March 5, 2018 at 2:09 am 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. Reply Pingback: Sweet Potato Sandwiches - Zion Eco JASMINE February 27, 2018 at 6:18 am 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
soggy started oozing down the oven rack – is this normal? Any suggestions? Thank you! Reply SHOKUFEH April 2, 2018 at 3:40 pm 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.) Reply JASMINE May 14, 2018 at 6:34 am 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. :/ Pingback: The Life-Changing Loaf of Bread – Maxiemama Pingback: "Life changing" Brot aus Nüssen und Samen - glutenfrei, low carb [Inspiriert] - Greeny Sherry - Vegane Rezepte & grün(er)leben | vegan food & lifestyle Pingback: How to Easily Change Your Life TERRY February 23, 2018 at 9:03 pm 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! Reply ELA March 16, 2018 at
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
5:27 pm 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. Reply Pingback: Pane di frutta secca e semi senza cereali // Grain free adventure bread (Vegan, Paleo, GF) - Naturalmente buono Pingback: Life Changing Loaf of Bread and Strawberry Jam - Robyn Birkin | Motivational Speaker, Fertility Coach and Writer Pingback: Completely Seeded Pumpkin Toast • My Goodness Kitchen E. WILLIAMS February 13, 2018 at 12:18 am 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! Reply DEBRA DIXON March 10, 2018 at 6:54 pm OOOh yes – dried fruit. I like the sound of that. Reply Pingback: Ode às Sementes | Plácidos Domingos Pingback: Sweet Potato Sandwiches – Her Shoes Pingback: Tempeh Tacos with Raw Cashew Queso – red-buzzy.com Pingback: sweet-potato-sandwiches – red-buzzy.com Pingback: sweet-potato-sandwiches – Help Wellness Pingback: sweet-potato-sandwiches KATIE February 5, 2018 at 6:41 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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! Reply SARAH BRITTON February 8, 2018 at 5:09 pm 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 Reply ADDY February 16, 2018 at 6:25 am 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. MAXIMILIAN April 2, 2018 at 5:57 pm 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 ANGE February 10, 2018 at 4:28 am The flaxseed should increase milk supply. Reply SARIE February 21, 2018 at 4:22 pm 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 🙂 Reply Pingback: Jak upiec
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
zdrowy chleb – Dietetico Pingback: Pain sans farine express, aux flocons et graines (vegan) - Au Vert avec Lili DEBBIE January 26, 2018 at 4:47 am 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? Reply LJ January 31, 2018 at 9:52 pm Please let us know how this turns out with hemp seed hearts – I’m also doing keto and would love to try this! Reply CELESTE February 3, 2018 at 12:58 pm 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! Reply DEBBIE M September 20, 2018 at 3:28 pm 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! Reply JUSTYNA January 25, 2018 at 5:29 pm 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. Reply CATHERINE L January 27, 2018 at 1:00 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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. Reply SARAH BRITTON January 30, 2018 at 8:44 pm 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 JOANNE MELLQUIST January 30, 2018 at 10:57 pm Make a cracker. Two sheets of parchment. Roll it out thin. Bake Reply DIJANA March 1, 2018 at 2:16 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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. Reply JOHANNA May 9, 2018 at 1:36 pm 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! Reply Pingback: Treats | Super Easy Farmhouse Bread - Make&Mess LAURENT January 23, 2018 at 6:13 pm 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? Reply SARAH BRITTON January 23, 2018 at 7:27 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
bit. Hope that helps 🙂 xo, Sarah B Reply DIJANA March 1, 2018 at 2:27 pm 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 😉 Reply NELLA HARVEY January 23, 2018 at 8:36 am Wow I put cranberry and the flavor is really good. Reply EMMA PROCTOR KING January 22, 2018 at 12:57 pm WOW! I made this bread yesterday and I am already dreaming about when I can next eat it! DREAMY. xx Reply Pingback: Flohsamen-Brot – und warum es jeder essen sollte! (Rezept+Video) - Das perfekte Haus Pingback: Nut and Seed Bread - Foods I Like Pingback: My Highlights of 2017 - Wellness with Taryn Pingback: Lunch with Rawspicebar’s Provencal spices – The Blue Bride ALEX December 22, 2017 at 3:43 pm I would like to take the sweet out – so just no maple syrup and all else stays the same? Reply SANDRA December 18, 2017 at 3:35 am I’ve made this bread so many times – it is now a staple. Love it so much. Thank you! Reply CHILLA December 9, 2017 at 8:43 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
and basil. Addictive!!! Reply Pingback: Glutenfreies Weihnachtsbrot (vegan und paleo) • Sweat & Lavender Pingback: Дрожжевой хлеб и на закуску ароматные ореховые хлебцы Pingback: Life Changing Loaf Pingback: Suffering From Blend11 Boredom?? - goodMix Superfoods Pingback: Diabetes Soup, Oxtail, Dry, Mix, Prepared With Water Pingback: World's best gluten-free seed bread | La Vida Fresca Pingback: 10 Life-Changing Seed Breads - Healthy Heart RD PETRA November 8, 2017 at 1:42 pm 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 Reply THOMAS November 25, 2017 at 9:49 am 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. Reply THOMAS November 25, 2017 at 9:51 am 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. JO MASSINGHAM February 1, 2018 at 7:01 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
recipe. Hth. Reply IOSIFPASCU November 7, 2017 at 5:30 pm 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. Reply TANIA November 5, 2017 at 3:39 am 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. Reply THOMAS November 25, 2017 at 11:19 am Longer bakin time. I do it 20+50 or so. Reply Pingback: The Art Of Self-Love, Part 1 – Aevi Wellness ENZA November 2, 2017 at 10:18 pm 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. Reply JENNY February 11, 2018 at 1:23 am 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
normal bread baking. I suggest trying again and following the directions exactly, and hopefully you’ll have a better result. 🙂 Reply PAUL October 31, 2017 at 10:37 am Hi All – I double the recipe and this fits into 2 x of these: Silicon Bakeware Loaf Pan Perfect! – Enjoy! Best wishes Paul Reply UPASANA October 27, 2017 at 12:13 pm 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. Reply M HENDRICKS October 29, 2017 at 12:24 am I used a 9”x 5” x 2.5 “ loaf non-stick loaf pan. I waited 5 hours before placing into oven. Reply UPASANA October 31, 2017 at 5:34 pm Thanks! Pingback: Unser tägliches Brot – Gluten | Andrea Tömösy Pingback: Ein "Life-Changing Bread" (vegan & glutenfrei) oder warum dieses Nussbrot so gesund ist - Lemons For Lunch Pingback: Steffis Superbrot - H E A L T H Y H A P P Y S T E F F I LIFE DIET HEALTH October 11, 2017 at 10:58 am 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! 🙂 Reply Pingback: Bread…but not as you know it! | Life Diet Health Pingback: Brot ohne Mehl: Mein Müsli-Brot zum vegan Fasten ⋆ einfach Stephie Pingback: 10 Life-Changing Seed Breads - Healthy Heart RD | Eat Chic Chicago PIERRE FILIATREAULT September 28, 2017 at 9:27 pm 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. Reply TRACY October 27, 2018
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
at 9:01 pm How much buckwheat flour did you use and did you change the liquid amounts? Reply Pingback: All You Need for Cooking and Baking - Alexandra Thomas Eats Pingback: Cinnamon Raisin Seed and Nut Bread (Gluten-free & Vegan) - Snixy Kitchen - Snixy Kitchen Pingback: Wheat vs. White: What’s the Difference? – Eco18 Pingback: Sunday and Monday Reflections – Hungry Hungry Hippie Pingback: Köstliches Life-Changing Bread · Mimisveganlife Healthy Foodblog MEGAN September 8, 2017 at 10:02 pm I just made this bread – it’s wonderful!! so delicious and comforting!! Thanks for this amazing recipe:-) Reply Pingback: Foor for Thought: My New Roots - Burnt My Fingers Pingback: Kochbuch von Sarah Britton: My New Roots - Valentinas-Kochbuch.de – kochen, essen, glücklich sein Pingback: Tempeh Tacos with Raw Cashew Queso - My New Roots JENNIFER@ APP STORE OPTIMIZATION SERVICES September 4, 2017 at 5:02 pm 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 Reply Pingback: Superfood Bread - DeliciouslyElla Pingback: Lniane chlebki bez grama mąki | Natchniona HAHA August 20, 2017 at 8:06 pm That ain’t bread, that’s a granola bar. Reply MAT March 13, 2021 at 2:27 pm Thank you dearly for this constructive comment. Reply Pingback: Self-Care Interview Series: Sarah Britton - Golubka Kitchen Pingback: Self-Care Interview Series: Sarah Britton – user's Blog! Pingback: Self-Care Interview Series: Sarah Britton - Meals Group Pingback: Weekend Happenings... - In My Own Style Pingback: Easy Healthy Vegan Breakfast Recipes | All About Plant-Based
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
Breakfasts Pingback: Flohsamen-Brot – und warum es jeder essen sollte! | Pingback: #LifeChanging | BLOG - Ian Pamensky #StartLife Pingback: Vegan Mofo 16: Q is for pretty pink breakfast Quinoa in pink guava soup – q1az8bsc Pingback: 13 Easy Ways to Use Sunflower Seeds - Green and Clean Mom ™ Pingback: The Life-Changing Loaf of Bread – moonology num num Pingback: Gluten and Nut free Seed Bread – ellalunamaria Pingback: Glutenfreies Körnerbrot // Rezept Pingback: Sun-Dried Tomato Seed and Nut Bread - jittery cook Pingback: Pain ancestral Pingback: Activated Buckwheat Seed and Nut Bread (Paleo/Vegan) - Swoon Food Pingback: Buckwheat Seed and Nut Bread (Paleo/Vegan) - Swoon Food Pingback: Haver-psylliumvezelbrood - Eet in Aandacht - Laat voeding uw medicijn zijn en uw medicijn uw voeding. Pingback: Seeduction Muffins – Megan Adams Brown Pingback: Nutrition Facts Madame Edamame | cj Pingback: The Life Changing Bread – One Inspired Girl Pingback: Siła korzeni | ladnebebe.pl SUSAN June 13, 2017 at 3:13 am 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!!! Reply Pingback: Day on a Plate: Sarah Britton, My New Roots – Lifetique Pingback: 5 Tips for Healthy Travel - Stephanie Kay Nurition Pingback: Day on a Plate: Sarah Britton, My New Roots | Lifetique Pingback: ヴィーガンブランチ＆杉山佳苗珈琲コラボイベント〜至福のひととき〜 | Hitomi Pepper Pingback: Pão de Sementes [Sem Farinha ou Glúten] ⋆ My Beauty Prescription Pingback: My “Life Changing Bread” Endeavor – Adventures of an Analyst Pingback: Ketogenic Paleo Bread - Milagro Living LIZZIEB May 23, 2017 at 9:37 pm Question for Sarah or any
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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! Reply DIANE W May 26, 2018 at 11:40 pm My husband loves this bread! Fairly miraculous. I am curious about flax too. Can someone weigh in? Reply Pingback: The Life Changing Post | Just One Dish Pingback: Alternative Ingredient Ideas when you're Avoiding Gluten Pingback: Seeds and Nuts Vegan Bread | Pingback: Kara’s Cupcakes Allergies – Nancy Gonzalez Pingback: Miss Bliss Wholefoods Kitchen – Braking For Breakfast ADDISON JONES May 10, 2017 at 4:00 am I am going to try it out! It sounds
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
great! Thanks! Reply Pingback: Edamame and pumpkin seed hummus | Quite Good Food SCOTT J MCGONIGAL May 2, 2017 at 4:57 pm 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,
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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) Reply SCOTT J MCGONIGAL May 2, 2017 at 5:55 pm 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?? Reply CHRISSY May 16, 2017 at 12:46 am 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? Reply CHRISSY May 16, 2017 at 2:13 am 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
‘rising’ loaf … lol. Take 2! ALEX April 30, 2017 at 10:49 pm This bread is amazing!! I’m coeliac so used buckwheat instead of oats and it worked perfectly. Thanks so much for the recipe! 🙂 Reply MARIAH May 7, 2017 at 5:01 pm 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! Reply KATHRYN May 12, 2017 at 8:50 pm 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. JODIE May 21, 2017 at 3:10 am 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 🙂 DONNA October 15, 2017 at 9:58 am Did you substitute buckwheat flour in the same amount for the oats? Reply ROWENA May 26, 2018 at 10:13 am Alex – did you use buckwheat groats or flour? Reply CHRISTINE FINKELSON April 30, 2017 at 10:21 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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! Reply Pingback: SIBO & the magic of oregano oil | ..when ponie's grow into unicorns.. Pingback: My Daily Bread – Emma Turton – Medical Intuitive ALENA April 26, 2017 at 1:49 pm How do I wait until it cools completely? 🙂 Reply TONI July 17, 2017 at 3:59 pm 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…. 😉 Reply SUSAN April 26, 2017 at 7:13 am 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
among a minority here, but I had to speak up. Reply BRID April 30, 2017 at 2:25 pm 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?? Reply GLYNIS T May 10, 2017 at 6:02 am 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. Reply NICOLE May 20, 2017 at 6:54 pm 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. Reply TIM COOK April 25, 2017 at 8:42 am Yes ghee should not be considered a vegan thing Reply Pingback: Something for the weekend No. 2 | Nicole Harlow Design Pingback: My Daily Bread: Chunky Nut & Seed Bread Recipe – Emma Turton – Medical Intuitive SHELLEY April 15,
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
2017 at 12:09 pm Just to be clear, Ghee is clarified butter and is not to be used if Vegan. Reply Pingback: Life Changing Bread - kleiner Kraftprotz voller gesunder Nährstoffe Pingback: Life Changing Hot Cross Buns - Swoon Food GREENER GOODS April 10, 2017 at 4:00 pm 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! Reply VITTORIA August 5, 2017 at 7:14 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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 🙂 Reply Pingback: Bundle Up - To Vogue or Bust Pingback: How to Make Perfectly Poached Eggs - To Vogue or Bust HANNAHK. April 5, 2017 at 9:51 am Hello, is it possible to use instead of sunflower seeds also pumpkin seeds? Best regards 😉 Reply Pingback: Best chia seed bread recipes | The Bread She Bakes Pingback: Flohsamen-Brot – und warum es jeder essen sollte! Pingback: Rody's Hearty Corner The Life Changing Loaf of Bread - Rody's Hearty Corner Pingback: First Trimester Blues | La Delta AMY March 27, 2017 at 6:11 pm Just curious if raw agave nectar would be alright rather than honey or maple syrup? Reply PATRICIA March 28, 2017 at 5:31 pm 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 😉 Reply PATRICIA March 28, 2017 at 5:33 pm Oups kind not king lol DAVID March 25, 2017 at 3:34 am The best. Easy and delicious. Looking forward to trying some substitutions. Reply Pingback: Fabulous Fiber Smoothie | Well and Full Pingback: The best gluten-free and dairy-free hiking snacks Pingback: Simple Steps to Beat Type 2 Diabetes - Pingback: What's the Best Bread for Diabetics? Health Expert Weighs in. Pingback: A Collection of Links - Flopsy Life KELLI March 14, 2017 at 4:43 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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 Reply OLIVIA March 14, 2017 at 10:02 pm 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? Reply Pingback: Amanda Alexander on Show #4: Meditation, Crossfit, British Military Fitness and Fitter Food – Use your POWER to Live More Pingback: What is Bread? A Brief History of the World’s Oldest Staple – Rise and Bake Pingback: Thursday Sweets: 07.31.2014 | Goldenrod Pastries SARAH March 7, 2017 at 4:35 am 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! Reply JOANNA April 11, 2017 at 2:13 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
put it on a cookie sheet. Is this normal? Reply ELSIE MATHEW September 24, 2017 at 10:36 pm Yes. Mine too cracked and a lump from the centre fell down. What happens if we bake in a pan itself? ANNE WILLIAMS October 17, 2017 at 8:27 pm 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. Pingback: Tuna Salad on a Mission | the whole dish Pingback: Having My Way With Bread - Heather Carey Pingback: Flourless Rice Bread - Delicious and Healthy by Maya Pingback: Little fatty wii me monthly weigh in - Pingback: everything seed bagels – Laura Linda Lou JENN February 26, 2017 at 4:57 am Very nutritious and wholesome recipe. I prefer with stevia as it’s sugar free. Will definitely recommend to others! Reply Pingback: Life Changing Bread | Heimat schmeckt Pingback: Brot ohne Mehl: Mein Müsli-Brot zum Basenfasten ⋆ einfach Stephie HEATHER CHAMBERS February 19, 2017 at 12:49 am 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. Reply SABINE SCHLUTER March 3, 2017 at 12:18
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
am I have tried this bread twice and each time it has a bitter soapy taste – not sure what I did wrong!!! Reply ANNIKA March 15, 2017 at 11:23 pm 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! 🙂 PATRICIA March 28, 2017 at 5:43 pm 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. MARIA April 1, 2017 at 6:55 pm 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! RAY February 18, 2017 at 6:32 pm this recipe looks fantastic! is there anything i can use in place
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
of the psyllium husks? Reply EMMA March 14, 2017 at 3:29 pm See the Q&A above, in short ‘No’! Reply PATRICIA March 28, 2017 at 5:46 pm Hi Ray, Without the psyllium husks your bread will not hold together. Reply LAURA October 30, 2017 at 5:59 am 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. Reply Pingback: The Life Changing Protein Loaf of Bread | Grilo Protein Pingback: ZNAKOMITY CHLEB (NIE?) ZMIENIAJĄCY ŻYCIE/A – BEZGLUTENOWY – Smakoterapia Pingback: Cu ce să înlocuieşti pâinea? 5 alternative – gândul B February 16, 2017 at 11:06 am 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? Reply JUDI February 16, 2017 at 9:23 am Has anyone tried freezing the raw seed/psyllium mix/dough and baking it later? Reply Pingback: Tofu Spread with Herbs and Seeds - Delicious and Healthy by Maya JEANNE February 4, 2017 at 6:08 am Healthy, satisfying,easy, versatile, love this entire website. This bread recipe is one of the best. Thankyou Sarah for sharing and helping so many. Reply Pingback: How To Bake The Bread | Information Pingback: How To Bake Pre Made Garlic Bread | Information ZULEJKA February 1, 2017 at 11:40 am 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: Love your work! Reply Pingback: ‘Life Changing Loaf’
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
recipe – Becoming Healthy Pingback: Life Changing Bread und warum ein Zuckerverzicht gerade jetzt so gut tut. – Wattgibbet – Food – Fitness – Reisen JANET T January 27, 2017 at 4:11 am 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~ Reply Pingback: Healthy Food & Fitness Workshop Recipes | momotraining.life Pingback: ZNAKOMITY CHLEB (NIE?) ZMIENIAJĄCY ŻYCIE/A – BEZGLUTENOWY – Smakoterapia KATE SIMPSON January 20, 2017 at 9:15 am 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. Reply KYLIE March 18, 2017 at 8:40 am 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 Reply S June 13, 2017 at 4:04 pm 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. KATI January 18, 2017 at 7:44 am 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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! Reply TIANA January 17, 2017 at 12:14 am 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 Reply VINZ January 25, 2017 at 12:35 pm Hi, it’s important to NEVER re-freeze anything. So no, please don’t freeze again anything that at been defrost. 🙂 Reply SUZANNE MCNABB February 3, 2017 at 2:17 am 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. CELIA March 1, 2017 at 10:26 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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. KPOPOST January 16, 2017 at 11:19 pm 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 Reply STEVE WAGAR January 13, 2017 at 8:50 pm 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! Reply Pingback: Life-Changing Bread – Happy Go KL Pingback: Dairy Free Chicken Liver Pate | Sugar Free Siblings Pingback: My Vegan Cheese Board - Body as Machine Pingback: Binary Distortion - Seed Bread MIHAL January 7, 2017 at 7:31 pm This bread is delicious! Many thanks. Would I be able to make it in an electric bread-maker? Reply Pingback: "Life changing
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
loaf of bread" oftewel een brood (zonder meel) met haver, noten, chia en lijnzaad | I'm a Foodie Pingback: 12 Easy Bread Recipes – Tip Junkie CHRIS January 3, 2017 at 12:02 pm 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? Reply TRISH January 16, 2017 at 12:52 am 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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. Reply TRISH January 17, 2017 at 3:03 am 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. Pingback: 10 Detox-Friendly Recipes That Taste Delicious - Pingback: Hleb bez brašna - Porodične gastronomije SARAH BRITTON December 21, 2016 at 1:08 pm 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 Reply HILDE December 20, 2016 at 4:47 pm 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 🙁 Reply N December 31, 2016 at 8:44 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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! Reply N December 31, 2016 at 8:44 pm PS I didn’t use any sweetener SAMANTHA BROWELL December 13, 2016 at 10:33 pm 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! Reply KATRINA December 31, 2016 at 9:15 pm Hi Samantha! Any luck with the smaller loaves? I would love to try that as well! Reply GAYLE January 7, 2017 at 8:16 pm If you got smaller loaf pans & split dough in half – maybe would have to watch baking time Reply Pingback: Semínkový chléb bez mouky - brydova.cz ROGER K. OLSSON December 6, 2016 at 1:48 pm 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 Reply Pingback: Victoria Love - To Vogue or Bust Pingback: Claire Turnbull | Life Changing Loaf Pingback: COCONUT OIL: FOR EVERY
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
BODY – FREELANCE WEB WRITING ELLE December 4, 2016 at 11:44 pm 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. Reply JUDY December 8, 2016 at 10:18 pm it sounds like you may have used to much water Reply NATALIE December 13, 2016 at 6:24 pm 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! Reply ANNE December 2, 2016 at 3:11 am 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 Reply JAC December 4, 2016 at 1:16 am I have replaced the oats with veggie pulp (from whatever I juiced.. usually carrots/beets) and that has worked quite well! Reply NATALIE December 13, 2016 at 6:24 pm Great idea!!!!! ROBERT November 5, 2016 at 9:23 pm 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 🙂 Reply BEC November 5, 2016 at 1:23 pm Hi – I am so thrilled to have found this
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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 Reply MARILYNE November 1, 2016 at 1:00 am 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! 🙂 Reply SARAH BRITTON November 2, 2016 at 11:32 am Hi Marilyne! So thrilled you’re enjoying it! Thank you for the positive feedback – it means a lot! Smiles, Sarah B Reply FEE REID October 25, 2016 at 6:31 pm 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. Reply ALEX November 4, 2016 at 9:24 am Did you use cooked or uncooked quinoa? Reply FEE REID November 17, 2016 at 9:37 am 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. P December 22, 2016 at 3:07 pm 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? Reply JOYCE March 16, 2017 at 4:28 am what did you use the
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
quinoa to substitute for Reply SARAH July 3, 2017 at 10:05 pm Quinoa was used to replace the oats. RAAGAVI September 27, 2016 at 4:56 pm 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. Reply JULIA MARTIN October 8, 2016 at 4:55 pm what is the “pumpkin version’?? Reply ANNA October 19, 2016 at 3:16 am 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 Reply JANE January 23, 2017 at 10:43 pm Agree!!!!! MEERA CENSOR September 25, 2016 at 4:50 am 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! Reply ANA September 23, 2016 at 1:08 am This is the best recipe I’ve made in a very long time, can’t wait to experiment with different nuts too! Has
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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! Reply SANDRA September 26, 2016 at 2:44 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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. Reply JOAN October 5, 2016 at 2:07 am 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. ROSEMARY JENKINS December 3, 2016 at 11:08 am 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. JOYCE March 16, 2017 at 4:34 am Please share the recipe for your carrot bread. MAZ September 23, 2016 at 12:28 am 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? Reply TESS October 14, 2016 at 12:04 pm I’ve made it now 3 times without any sweetener of any kind and it’s still very tasty. Reply SARAH BRITTON October 14, 2016 at 1:21 pm So good to know, Tess. Thanks! xo, Sarah B CLARE September 20, 2016 at 2:18 pm Have just made this again for the first time in ages. It is at the resting stage. Looking forward to the eating stage Reply VICK September 19, 2016 at 12:08 am wow, what an amazing loaf bread recipe I have been looking around on the internet and I found this great recipe.
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
I love this loaf bread I will come back again for picking up any recipe from your site thank you. Reply KATHLEEN September 10, 2016 at 5:26 pm 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: Reply CAROLE September 4, 2016 at 3:22 pm Can someone tell me how much extra water to add to the recipe if the flaxseeds are ground? Reply SANDRA T September 8, 2016 at 4:29 am 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. Reply ELEONORA September 1, 2016 at 8:10 pm 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. Reply VICKI September 10, 2016 at 9:29 pm 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! Reply CHRIS October 15, 2016 at 6:03 am
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
yes i did … also i replaced the psyllim husks with ground pepitas and some arrowroot … ( i cant tolerate psyllium . The loaf turned out beautifully . JULIE September 27, 2016 at 6:46 pm Hi Eleonra How much buckwheat did u add, same as oats? and was it raw buckwheat seeds or toasted and did u soak it? Reply HELEN October 1, 2016 at 4:49 pm Awesome I am going to try this too! Reply OLIVIA August 24, 2016 at 11:12 am I made this last night and had some for breakfast, delicious ! This recipe is definitely a keeper, thanks Sarah 🙂 Reply KATE August 19, 2016 at 6:58 am 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. Reply ANA September 23, 2016 at 1:10 am Love trying different things too! I’m thinking of adding spices (cinnamon, nutmeg, etc) to make a sweetish version. Reply FIONA August 10, 2016 at 7:41 am 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
past lunch time again, a real bonus, it has healing properties too where it matters. Well done truly life changing. Reply JEANNETTE August 8, 2016 at 5:49 am 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! Reply SARAH BRITTON August 9, 2016 at 11:21 am Great Jeanette! It is such perfect fuel this bread! Just finished a slice myself 😉 Happy baking <3 xo, Sarah B Reply ACR August 4, 2016 at 3:55 pm 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. Reply TAIDA August 24, 2016 at 1:49 pm I use organic unroasted sunflower seeds. I always double the recipe
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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! Reply LYNN July 31, 2016 at 2:42 pm 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. Reply SARAH BRITTON August 1, 2016 at 8:58 am 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 Reply JOYCE March 16, 2017 at 4:49 am what is the carbohydrate content, I have to watch my
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
carbs. ALEX November 4, 2016 at 1:51 pm 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… Reply KC July 27, 2016 at 1:13 pm 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. Reply CAROL July 26, 2016 at 11:18 am I really like your blog. There is so many recipes <3 Reply JEN July 21, 2016 at 8:05 pm One word – mind-blowing!!!!! Thank you so much Sarah for another amazing recipe! Reply SHARON July 11, 2016 at 7:19 am I made this. I love it! Thank you for such an awesome recipe! Reply EMILY
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
July 7, 2016 at 1:53 am 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!!! Reply ASHA June 30, 2016 at 11:42 pm 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. Reply MARILYN July 3, 2016 at 9:21 pm 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. Reply MAMINO July 4, 2016 at 5:07 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
out there, but I find this one to be very good value for money. Hope it helps. Reply BRUNNA July 19, 2016 at 2:46 pm Have you tried deodorised coconut oil, no smell or taste to it. Reply DONNA August 6, 2016 at 5:36 pm 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. Reply JULIE W August 6, 2016 at 8:21 pm You can try the refined coconut oil that has no taste. I get organic refined coconut oil by the gal online. Reply SARAH BRITTON August 9, 2016 at 11:26 am Hi Julie and Ahsa, Try expeller-pressed coconut oil. It has no flavour but has been processed properly. Hope that helps! Sarah B TAIDA August 24, 2016 at 1:55 pm 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! Reply DANIELA September 16, 2016 at 6:05 pm I made it with olive oil and it was still so delicious! Reply WINNIE C. June 27, 2016 at 2:40 pm Thanks Julia, I’ll check the Xylitol Reply LAURREN June 18, 2016 at 4:30 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
so great! Reply S TAY June 13, 2016 at 4:50 am This recipe uses Psyllium seed Husks. In a lot of places online, they sell Psyllium Husks not seed husks. Can Psyllium Husks be used? Reply SIMONE June 16, 2016 at 2:04 am Those are probably the same thing Reply DB June 29, 2016 at 12:35 am 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. Reply J MATHESON September 8, 2016 at 2:39 am 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. ORLA THOMPSON June 1, 2016 at 6:48 am Just made it. Used quinoa flakes instead of rolled oats. Perfect. Hooked. Reply ALIYA ZABOROFF June 21, 2016 at 7:01 am 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 Reply JIBS July 18, 2016 at 4:14 am 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. Reply S TAY May 31, 2016 at 5:19 am 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 Reply SIMONE June 16, 2016 at 2:05 am 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
properly or burn. Reply DEB October 21, 2016 at 9:43 pm 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. ANA May 30, 2016 at 6:06 pm 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. Reply GEN May 29, 2016 at 5:54 pm 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 🙁 Reply S TAY May 29, 2016 at 3:39 pm 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. Reply DAVID May 30, 2016 at 5:32 am The answers to your question are Yes and Yes. Reply MOANA May 24, 2016 at 12:17 am 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? Reply JESSICA MCNEIL April 23, 2016 at 4:07 pm I love this recipe, and your whole site! Great stuff! To make this grain-free (I just
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
found out I’m allergic to gliadin), what would you recommend to replace the oats?! Thanks in advance! Jess Reply ASH May 23, 2016 at 5:01 am I made this with cooked rice (a mix of brown, red, white) instead of the oats and it worked really well. Reply SARAH BRITTON May 23, 2016 at 2:17 pm So good to hear Ash! Very cool idea – thanks for sharing 🙂 xo, Sarah B AMY R April 22, 2016 at 1:36 am 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! Reply LORA April 24, 2016 at 5:20 pm 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! Reply TONYA October 25, 2016 at 8:45 pm 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. Reply ANNA April 21, 2016 at 9:55 pm 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. Reply SIMONE May 25, 2016 at 4:38 pm Try Greek yogurt or unsweetened applesauce in the place of oil. Reply JOANNA April 18, 2016 at 4:31 am Thanks so much for this recipe, I absolutely love it! I made this bread with quinoa
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
flakes instead of oats as well and it turned out great, no need to add extra water. Reply CHRISTY April 17, 2016 at 3:46 am 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!! Reply PUJA April 10, 2016 at 9:44 pm 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. Reply ALEXIS April 12, 2016 at 1:02 am 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. Reply PUJA April 12, 2016 at 2:12 pm Awesome. I will try it your way. Thanks Alexis. TAMAR March 28, 2016 at 12:05 am 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! Reply CHERRI March 29, 2016 at 10:19 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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! Reply FRANNY March 14, 2016 at 3:29 pm This bread has changed my life. Thank you. Reply JENS C. March 14, 2016 at 9:20 am What Size of baking mold should I use. Is a 24cmx11cm Big Enough ? Reply HEATHER MARIE GRAHAM March 8, 2016 at 11:14 pm 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. Reply AMY R March 19, 2016 at 2:56 pm I love this idea!! Pumpkin❤️ Reply ELISE June 19, 2016 at 1:29 am this sounds so amazing! going to give this a shot 🙂 Reply PERSON March 8, 2016 at 9:27 pm Is there a way to make this less caloric? There are like 300 calories a slice? Reply ANNA April 14, 2016 at 6:09 am 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). Reply SAMANTHA May 16, 2016 at 7:03 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
can’t wait to try the pumpkin version this fall. Reply SUSANNE March 1, 2016 at 7:24 pm 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! Reply TAIDA August 24, 2016 at 2:04 pm I always double because of the size of my bread pan. Works fine. Reply EMILY February 28, 2016 at 5:08 pm I’ve been hearing about this famous bread and keep meaning to actually give it a go! hmmm sounds aaaaamazing! Reply MYNA February 25, 2016 at 3:05 pm Can I omit the psyllium and still get the same results? Reply TAMY February 27, 2016 at 6:00 pm I am using 3 Tbs of spelt flour instead, works just fine. Reply MANDY February 20, 2016 at 9:32 pm 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, Reply KATE April 1, 2016 at 6:38 pm 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 ! Reply LINDA R February 16, 2016 at 5:43 am What can I substitute in place of the flax seeds? And can I use honey instead of maple syrup? Reply GIGI March 6, 2016 at 5:46 pm Yes, I always use honey instead of maple syrup for this recipe. You can probably sub flax seeds with sesame seeds. Reply OLIVIU March 18, 2016 at 6:17 pm Heating honey is not indicated since it will destroy lots of
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
it’s health qualities. See “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 “ PAM O'CONNELL March 31, 2016 at 2:21 am 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… Reply SIMONE May 25, 2016 at 4:41 pm You could try using agave nectar as well! Reply KERRI BUCKLEY July 15, 2016 at 9:34 pm 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. MARY TODD February 15, 2016 at 4:10 am 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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 Reply MARY TODD February 15, 2016 at 2:54 am 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… Reply ANA March 18, 2017 at 4:54 am Hello! Did your savory try out work well?! Thanks! Reply KATIE February 8, 2016 at 6:44 am 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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! Reply HILARY February 11, 2016 at 11:30 am 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. Reply SHAAZIA February 13, 2016 at 10:13 pm You know, you just asked ALL the questions I was confused about…theres really so much of info to absorb.. I hope someone responds!! Reply DORIS February 15, 2016 at 7:34 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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. Reply CLAUDIA March 26, 2018 at 3:19 pm 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. JACQUELINE MAHONEY March 5, 2016 at 9:34 pm Hello! Do you have a breakdown of calories, carbs, fiber, protein, etc., for the Life Changing Bread? I can’t wait to try it! Reply GILLY April 6, 2016 at 2:33 pm 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. Reply DIANNE April 24, 2016 at 7:47
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
pm Once you grind flaxseed, it begins to become rancid, so only grind it right before use. Or simply use it whole 🙂 Reply JOY February 6, 2016 at 3:33 pm I am quite intrigued and plan to try this recipe. Reply CELINE February 4, 2016 at 5:21 pm 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? Reply TASHA February 10, 2016 at 3:29 pm 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. Reply PATRICIA VALIQUETTE May 22, 2017 at 11:04 pm what is a blitz ?? TAZMIN A SHARIFF February 3, 2016 at 9:19 am 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. Reply LARISSA January 24, 2016 at 8:51 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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 Reply KRISTA January 26, 2016 at 3:51 am 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. 😉 Reply CAMILLA February 5, 2016 at 2:31 pm 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. JEN February 29, 2016 at 1:14 am 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! KERRY March 5, 2016 at 9:15 pm Hi, did you add any extra water when using ground flax seed? If so, how much!? Thanks 🙂 Reply RO January 20, 2016 at 7:14 am Looks amazing! What size loaf pan should I use? Reply JANINE MORRISON January 3, 2016 at 5:36 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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!! Reply GIGI January 2, 2016 at 6:50 pm Do you grease the pan? I don’t have silicon so I’ll be using a glass one. I’m worried about it sticking. Reply ANNA January 10, 2016 at 2:13 pm Just paper the tray Reply KAREN January 1, 2016 at 8:25 pm 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? Reply PATRICIA GELLON January 10, 2016 at 1:45 pm 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!!! Reply SHERYL December 30, 2015 at 12:32 am Hi. I baked my
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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. Reply BABS CAIN January 26, 2016 at 7:53 pm Did you try it? Reply DANA December 29, 2015 at 7:09 am 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 😉 Reply HANNAH January 28, 2016 at 12:16 am How long does it keep in the fridge? Reply NICOLA GRIFFIN February 12, 2016 at 8:58 am Hi Can I ask what size pan do you use? Reply L December 28, 2015 at 5:10 am 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? Reply MARIA KIEFEROVA December 30, 2015 at 7:51 am You could try make it as
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
buns instead of a loaf. Reply BRENDA January 31, 2016 at 12:37 am 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! Reply ANNELIESE March 5, 2016 at 12:01 pm 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. LONE MUCHOW March 11, 2016 at 3:33 pm 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. Reply L March 19, 2016 at 4:01 pm 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! JULIE W August 6, 2016 at 10:21 pm Did you try to reduce the water? Reply CLAIRE HASTINGS December 27, 2015 at 10:09 pm
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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! Reply KALI December 23, 2015 at 4:35 am 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. Reply GEORGIA December 22, 2015 at 1:07 pm 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. Reply CLAIRE TOMPKINS March 17, 2016 at 8:50 pm 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. Reply KRISTINE December 16, 2015 at 1:24 pm 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 🙂 Reply CYNTHIA December 18, 2015 at 7:38 pm Holiday joy with
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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! Reply CHRIS ARGUS December 11, 2015 at 9:40 pm 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 especially for my 4yrs old little duder son. Bless and thx for a great work. Reply GRACE December 4, 2015 at 6:47 pm 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! Reply CASSANDRA December 6, 2015 at 6:07 am 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
has oil. I hate to waste these expensive ingredients… Thanks for any feedback. Reply ALI December 14, 2015 at 6:21 am I use melted butter RICHARD March 21, 2016 at 6:49 pm Just use an equal amount of unsweetened applesauce in place of the oil. GEORG March 28, 2016 at 9:03 pm what’s wrong with oil? JULIE W August 6, 2016 at 10:27 pm 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. BEL November 29, 2018 at 8:20 pm 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 ♥️ Reply JO | THE MINDFUL MORNING November 29, 2015 at 11:16 am 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 Reply EMANUELA, THE RAW BEET November 21, 2015 at 2:41 pm Hello Sarah! In Italy it is almost impossible to find gluten free oats, so I
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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 ( As soon as I find Gluten Free Oats I’ll made yours. Lots of love, Emanuela Reply ALEXANDRA November 28, 2015 at 9:32 pm Emanuela, if you have “AUCHAN” in Italy, you should find it. We have it in Poland. Best regards, Alexandra Reply EMANUELA, THE RAW BEET December 3, 2015 at 10:34 am 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 LESLEY November 13, 2015 at 4:34 pm 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. Reply BOB November 4, 2015 at 4:10 pm I would imagine that the almonds are sliced or “slivered”? Reply RACHAEL PATTEN November 10, 2015 at 11:50 am You can use whole almonds. You will slice them as you cut through the bread, like the hazelnuts pictures here. Reply HEATHER November 12, 2015 at 8:22 pm 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!! EMILY October 30, 2015 at 2:04 am This bread is truly wonderful. We make it almost every week. We have experimented, adapted and played around with
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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! Reply Pingback: Top 50 Clean Food Blogs Pingback: Nut & Grain ‘Life Changing’ Bread « Bowl Licker BC October 19, 2015 at 2:47 pm 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! Reply MILLIE MACDONALD October 28, 2015 at 3:45 am 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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. Reply JASMINE November 12, 2015 at 5:11 am 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) SHARON April 28, 2017 at 2:54 pm How many carbs? LOREN November 2, 2015 at 5:48 am 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
– 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. Reply LYNETTE January 25, 2016 at 3:47 am 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. Pingback: Mehlfreie Brotzeit - glutenfreies Brot, das schmeckt! | Satt geküsst Pingback: Bread | Pearltrees CÉLINE October 15, 2015 at 3:23 pm What a fantastic bread ! I slightly adapted it and post it on my allergen free site in French. Love your work ! Reply Pingback: Midnight Finds | 3 Yeast-Free Bread Recipes - The Midnight Blog Pingback: Chleb bez mąki | Madame Edith Pingback: Alternative Ingredient Ideas When You’re Avoiding Gluten | Use your POWER to Live More Pingback: The Life Changing Cracker | Herringbone&Heather DOMI October 11, 2015 at 3:46 pm Wonderful bread!! Reply Pingback: Формула здоровья | Здоровый старт JON BAUER October 7, 2015 at 7:37 pm 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. Reply ROSEMARY May 4, 2016 at 2:28 am 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 (My powder is Yerba Prima brand.)
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
Reply MARYSE October 7, 2015 at 3:23 pm 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! Reply TAMARA October 10, 2015 at 7:00 am I used parchment paper and the just easily lift the bread out… No sticking. Reply Pingback: The Life-Changing Loaf of Bread, Courtesy of My New Roots! | Wherever We Are THERESA October 6, 2015 at 7:19 am 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!!! Reply ANITA June 30, 2016 at 2:33 pm Sounds delicious!! will try out soon. Theresa I like the idea of a ceramic bread dish. Way to Go . . . ! Reply Pingback: Overnight Oat Banana Mindfulness Muffins |
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
deb's pots Pingback: annelibush - The Life-Changing Loaf of Bread JOANNA September 28, 2015 at 5:11 pm This is indeed a life changing bread! Thank you! I am totally in love with this recipe. Reply VERONIKA BAR September 28, 2015 at 12:19 am 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 Reply Pingback: A Berry Galette + Favourite Food Blogs Pingback: A nutty fruit cake | goodnessgraciouskitchen Pingback: Kitchenwares.CO Pingback: You Can Now Turn Cauliflower into Buns and Bagels — Delicious Links | Vincent Pennington Pingback: You Can Now Turn Cauliflower into Buns and Bagels — Delicious Links – Recipes For Acid Reflux Pingback: You Can Now Turn Cauliflower into Buns and Bagels — Delicious Links | Jonathan Wilhoite Blog Pingback: You Can Now Turn Cauliflower into Buns and Bagels — Delicious Links | Cornelius Steinbeck Blog Pingback: Hannah’s Morning Skin and Hair Routine…Exposed! : No More Dirty Looks ARIF September 20, 2015 at 3:18 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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. Reply ANNUSCHKA September 26, 2015 at 1:39 pm Wow! Its a Great recipe and it will be Chance my life! For Arif: Look at this Website: Da kann nichts schiefgehen! Thanks! Reply NATHALIE October 31, 2015 at 7:05 pm Hi Sarah, I made this fabulous bread this morning. I put the ingredients together yesterday afternoon and cooked it this
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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 Reply Pingback: gratitude-a-thon day 702: remembering katie, how could we ever forget | *the gratitude-a-thon CAWFEE KATH September 17, 2015 at 9:36 pm 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 !!!!!! Reply Pingback: Mon internet | On the side Pingback: The Life Changing Loaf. And (a long post on) Authenticity. « Laura's Mess Pingback: Flohsamen-Brot – und warum es jeder essen sollte! | Gesundheitsmanufaktur MELANIE September 6, 2015 at 4:30 am Have printed the bread recipe and will try it. I would like to get your newsletter. Thank you. Reply ERICA September 3, 2015 at 9:28 am 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 Reply ANNA September 5, 2015 at 7:55 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
instead. Reply ANNA September 15, 2015 at 12:58 am Erica, Did you bake it, unmould it, and bake it again? Reply CAITII September 3, 2015 at 2:01 am 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! Reply H TAVERNIER September 4, 2015 at 12:07 am 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 Reply KRISTINA September 23, 2015 at 5:41 pm 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 Reply Pingback: Multi-Grain Nut + Seed Bread (gluten-free + vegan) | The Bojon Gourmet TAY August 31, 2015 at 10:55 am This bread is Amazing, I have tried to do this from
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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 Reply Pingback: My version of ‘The Life Changing Bread’ to help with hormone imbalance | A New 'Self' through Motherhood Pingback: Gluten-Free Seed And Nut Loaf - Project Pastry Love ANN KEATING August 27, 2015 at 1:14 pm 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! Reply TANDY | LAVENDER AND LIME August 26, 2015 at 9:31 am 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 Reply Pingback: Bread | VeganBikramYogi Pingback: A Berry Galette + Favourite Food Blogs | Oh Messy Life Pingback: Seed & Nut Bread - The Makers Society NISHAT RUITER August 15, 2015 at 8:31 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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! Reply Pingback: High, Low, Sleeper: Cycle Touring in Scandinavia - Long Haul Trekkers Pingback: Chia Superfood Brot - Heavenlynn Healthy DEL August 13, 2015 at 10:00 pm 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. Reply AJ October 16, 2015 at 3:59 am did you use organic psyllium husk, i have read non organic can have a really nasty flavour Reply C November 20, 2016 at 3:18 pm 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. Reply THEMAXXX August 13, 2015 at 6:53 pm 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!!! Reply YVONNE August 18, 2015 at 9:45 am 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! Reply BAEFHGPG'$D September 9, 2015 at 9:33 pm HAHAHAHAHAHAHAHAHAHA Reply CORNELIA September 14, 2015 at 10:01 pm 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 (
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
in life in general!) Reply JILL August 13, 2015 at 4:39 pm 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! Reply Pingback: Gifts From The Garden | KateWares FINN August 10, 2015 at 1:13 pm 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 Reply ANIKA August 13, 2015 at 5:59 pm 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. Reply FINN September 20, 2015 at 1:08 pm Thanks Anika, can’t wait to try it again! xx AMY August 9, 2015 at 8:48 pm Changed my life! 🙂 Reply Pingback: This week, in the jungle … Vol. 11 | spidermonkeywrites JACKIE August 9, 2015 at 1:13 pm 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! Reply REBECCA August 2, 2015 at 11:54 pm 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!
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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!!! Reply CJ August 6, 2015 at 5:06 pm 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. Reply JANNA February 8, 2016 at 6:49 pm It is because it doesn’t have a lot of salt if the they double the salt it will have more flavor for them. Reply Pingback: A Life-Changing Loaf of Bread (Redux) | the bona fide farm food journal DAVID August 1, 2015 at 6:31 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
tastebuds, great! But for me, definitely one to play with! Reply LAURIE COURSOL September 17, 2015 at 11:43 pm In the recipe it is mentioned about soaking some of ingredients. Which ones and for how long? Thanks, Laurie Reply MARY FIT AND FED July 27, 2015 at 2:57 am 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 Reply Pingback: My New Roots Book Review | Chocolaterunsjudy Pingback: Recently Recipes Pingback: Naan, Nachos, & Nuts Pingback: Make beautiful, healthy, plant-based recipes from Sarah Britton’s cookbook, ‘My New Roots’ | TimeOutPk Pingback: Buckwheat Superfood Bread - Heavenlynn Healthy Pingback: How to Benefit from Flax Seed Pingback: Nutty upcycling in the kitchen | Edel Keaveney MARIANNE July 16, 2015 at 3:35 pm 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. Reply Pingback: Grain-free, Vegan Breakfast Options (Gluten free, egg free, dairy free, Paleo) | my sleepy kitchen Pingback: Make beautiful, healthy, plant-based recipes from Sarah Britton’s cookbook, ‘My New Roots’ | WorWire MONICA July 13, 2015 at 8:20 pm Hi, could i ground the seeds? dont love the texture with the whole seeds. Thanks, amazing bread!!! Reply Pingback: Make beautiful, healthy, plant-based recipes from Sarah Britton’s cookbook … – National Post | Grocery Send Pingback: Make beautiful, healthy, plant-based recipes from Sarah Britton’s cookbook, ‘My New Roots’ | National Post Pingback: Sonntagsbäckerei: Rosmarin-Thymian-Brot | Frau Lehmann JOAN DOYLE July 12, 2015 at 8:24 pm I am trying to lose weight by eating healthy. It has been working
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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! Reply KAREN GREEN July 16, 2015 at 2:24 am 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 Reply Pingback: Nut bread topped with almond cream cheese and sprouted lentils | GreenFoodie22 SIGNE R. July 6, 2015 at 5:38 pm 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. Reply Pingback: Life-changing seed bread | Eat Love Flourish Pingback: Wrap up of the My New Roots Challenge and Potluck! | testing healthy recipes from around the world MARIEKE July 3, 2015 at 9:48 am In the oven right now! Woop woop! 😉 Reply RACHEL PAGE July 1, 2015 at 11:45 am Whoa… Fabulous bread! thank you so so much for the recipe. Reply Pingback: Czerwcowe kulinarne upadki i wzloty. | agelessnation NICOLE June 29, 2015 at 7:01 am Someone gave me this recipe and I’ve made it a couple of times now and
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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! Reply JANE June 26, 2015 at 10:44 pm Do you have the nutritional values for this bread? Would love them if available. Thanks 🙂 Reply DEBBIE September 19, 2015 at 6:27 am 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 Reply EMILY MOORE June 25, 2015 at 1:00 pm 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 Reply MARIEKE July 3, 2015 at 9:50 am I was out of all sweeteners once (how is it possible…) so I did it without. Turned out fine! Reply MÁIRE July 7, 2015 at 4:02 pm Could xylitol be used instead of stevia? How much? Pingback: Do you like Quinoa? Power up Your Recipes with Quinoa Powder! | VICKI BANGS June 24, 2015 at 1:59 am 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
also made it with herbs and spices to give it a distinct flavor. Italian was my favorite with fresh crushed garlic, basil and oregano. Reply TINA June 30, 2015 at 7:31 pm Great idea. I love garlic. I think Italian would be a great compliment to my green salad. Reply PAYTON June 24, 2015 at 1:46 am 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! Reply Pingback: Life-Changing Chocolate Chip Banana Bread Pingback: Herkullinen gluteeniton siemenleipä - Reseptihakukone.fi etsii reseptit MARYANNE June 22, 2015 at 4:21 pm 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. Reply JONESY June 26, 2015 at 4:03 pm 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. Reply FARHA - FASKITCHEN June 21, 2015 at 6:14 am Looks amazingly healthy and nutrient filled.. I am so glad I came across ur blog.. Loving every bit of it Reply Pingback: High, Low, Sleeper:
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
Scandinavia - Long Haul Trekkers Pingback: SUNFLOWER SEEDED BRITTLE Pingback: Review: My New Roots by Sarah Britton » The Nourishing Health Pingback: Wishlist: 12 June 2015 | punctuationandtroubledotcom Pingback: Revolutionary Pancakes with Strawberry and Ginger Sauce | fivemore Pingback: 12 June | fivemore Pingback: The much-talked-about ‘Life Changing Bread’ | The Scribe STEPH June 9, 2015 at 12:28 am 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. Reply Pingback: Is Whole Wheat Bread Healthy? (Part 2) - Apple Bites Wholistic Nutrition Pingback: The Fantastic, Delicious, Super Low-Carb Muffin, Bread and Biscotti | Cosmos Posting Pingback: Rezept | Flohsamen Brot – komplett ohne Mehl! | Living the Beauty SANDRA June 6, 2015 at 3:33 am 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? Reply TEREZE June 6, 2015 at 6:56 am I’ve made
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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. Reply KATIE June 13, 2015 at 3:29 am Did you try toasting it, I never eat mine without toasting it first. Reply SUSAN June 22, 2015 at 12:08 am 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! Reply JENNY M. July 18, 2015 at 4:49 pm 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. Reply HELENA October 11, 2015 at 9:06 am Did you soak the ingredients (nuts and seeds) over night, and rinsed them
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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! 🙂 Reply Pingback: Veggie Rhap 13 + Breaking News - vegetable rhapsody LORAINE June 3, 2015 at 5:46 am 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??? Reply NANCY June 3, 2015 at 8:54 pm 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. Reply TEREZE June 6, 2015 at 6:59 am 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. Reply YOGAGUERILLAGRRL June 14, 2015 at 12:13 pm 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. Reply FRANCIS June 2, 2015 at 3:04 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
sorry for having been sceptical! Everyone has to taste this bread!!!!! Thanks! Francis Reply Pingback: Do you struggle to Bake Gluten-Free? Tips & Tricks | Pingback: Life Changing Bread | Bem Bea JASMINE May 30, 2015 at 6:40 am 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 Reply TEREZE June 6, 2015 at 7:02 am
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
Great idea, I have to try this. This recipe it turning out to be so versatile. I love it Reply JEREMY May 29, 2015 at 9:39 pm 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). Reply AGATHI July 14, 2015 at 6:06 pm 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. Reply MARGARITA September 3, 2017 at 4:52 pm 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! Reply Pingback: Fertility Food Friday: Cranberry-Cinnamon Seed Loaf | Genesis Fertility Centre Pingback: Day 12 – Review of the Tempeh Sandwich, Fennel Polenta, Chickpea Tofu and Revolutionary Pancakes! | testing healthy recipes from around the world Pingback: How The Life Changing Bread will change your life | Blissfully Organik Pingback: baking bread | mremmy Pingback: Ein Brot der ganz anderen Art | Strickpraxis STEPH May 24, 2015 at 1:36 pm 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! Reply JEN May 23, 2015 at 4:54 pm 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
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
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. Reply Pingback: Multi-Grain Nut + Seed Bread (gluten-free + vegan) | bojongourmet.com Pingback: Life-changing loaf of bread - Eva in the Kitchen Pingback: #KarinKnows: Ezekiel Bread Recipe | Nutritious & Delicious Pingback: My New Roots Challenge – Week 1: Recipe List, Meal Plan, Grocery List & Nutritional Info | testing healthy recipes from around the world Pingback: Which bread is best? - Champagne Cartel KRISTIN May 14, 2015 at 2:03 am Can’t wait to make this loaf!! I was curious if you soaked all the nuts, seeds and oats beforehand. 🙂 Reply NICOLE June 29, 2015 at 6:59 am 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. Reply Pingback: My New Roots' Life-Changing Loaf of Bread | Food Fitness Fresh Air Pingback: Your best breakfast: 6 great alternatives to cereal - Champagne Cartel Pingback: Life-Changing Super Seed Superbread (vegan, gluten-free) | Life After Oxtail Pingback: QUALITY TIME | Training Drama SWATI May 7, 2015 at 12:39 pm 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 Reply Pingback: Root Health Nutrition – Beet and Fennel Soup with Kefir DIANA S May 4, 2015 at 12:55 pm Amazing recipe. But I can’t get
|
{
"page_id": null,
"source": 7370,
"title": "from dpo"
}
|
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.