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it to cook all the way through, and the centre is un-cooked. Any tips please? Reply Pingback: Godiche ! » Pain aux graines sans farine {the life-changing bread} Pingback: chewing the fat – the darling Smith Pingback: VAPPUBRUNSSI | Training Drama TAYLOR April 30, 2015 at 10:25 pm I like this vegan bread recipe, but because of the concentrated fiber we need to have it with an enormous amount of water. Surprisingly, this bread is reminiscent of the Danish nut bread that was created by chef Thomas Andersen, the difference being that you have swapped out the eggs for the chia and psyllium husks. When he created his recipe a while ago, it was a rave. Other than that, both are very similar. I would think for anyone who eats eggs or follow a paleo diet, both are suitable. Reply Pingback: Roasted Cauliflower with Lebanese Lentils + Win My New Roots by Sarah Britton - erin made this BONNIE April 25, 2015 at 4:44 pm i live in trinidad do not have psyllium in our country what can replace this i am interested in trying this bread Reply SUSAN April 25, 2015 at 2:39 am Try it with BANANA flour !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Reply DENISE September 14, 2015 at 12:37 am Do you use the same amount as you would for the oats? Reply Pingback: Victory Bread - Kaleigh's Kitchen ELIZABETH April 23, 2015 at 1:10 pm Made this last night, its quick and easy – fantastic! Reply Pingback: The Fantastic, Delicious, Super Low-Carb Muffin, Bread and Biscotti | AGReGate.info Pingback: The Fantastic, Delicious, Super Low-Carb Muffin, Bread and BiscottiMy Weight Loss Blog | My Weight Loss Blog Pingback: The Fantastic, Delicious, Super Low-Carb Muffin, Bread and Biscotti - Chicago Times Post Pingback: The Fantastic, Delicious, Super Low-Carb Muffin, Bread and Biscotti
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- Democratsnewz HELENA April 20, 2015 at 12:31 am Such a great ‘bread’!! Couldn’t help but make it repetitively with a couple of variations 😉 Reply LINDA July 18, 2016 at 6:53 am Love ur blog post…. Ive bookmarked it…. Plus ur a fellow Aussie, Yaaaay!!!! Reply BERYL April 19, 2015 at 3:25 pm My daughter has a serious sunflower seed allergy. What could I use instead of sunflower seeds? Reply VICKI April 22, 2015 at 3:13 am try pumpkin seeds instead of sunflower- just as delicious. Reply SHARON May 19, 2015 at 1:27 pm I use 1/2 pumpkin and 1/2 sunflower, so using all pumpkin will be fine. Each time I make it I experiment with different seeds and nuts, as long as the proportions stay the same Reply LEE April 19, 2015 at 9:50 am I made this recipe today and it is delicious, moist and so easy to make. Someone had put this recipe on facebook last week and was saying how great it was. My partner who is very fussy gave it 9/10. Thank you so much for this amazing formula. Reply NATHALIE June 17, 2015 at 7:34 pm Hello, what a wonderful Recipe. I love the pictures !! I have an autoimmune disease so I cannot have oat,noe quinoa What else can I try instead of these two? Thank you!! Nathalie Reply Pingback: The Life Changing Loaf of Bread | A La Campagne Pingback: Top 10 Craft Projects | Mess and Fumblings Pingback: Life-changing loaf of bread Pingback: "Life-changing" multi-seed bread loaf - my adaptation ~ Superfoodie Pingback: Banana bread and multi-seed loaf from the Breakfast Club Pingback: Health Bloggers Community | Banana bread and multi-seed loaf from the Breakfast Club NEENIE April 15, 2015 at 11:40 am love it!! added a cup of
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dried fruit… apricot, cranberry and sultana. yum Reply DANIELLE May 14, 2015 at 12:16 am just wondering if you just added the fruit as extra or substituted the fruit with something else, like nuts? thanks….such a good idea to use fruit! Reply Pingback: Life Changing Loaf – My New Roots | RESET KATRINA BOYT April 14, 2015 at 2:52 pm OMG! this is AMAZING! thank you so much. so easy to make too x Reply Pingback: Super Zaden-Volkorenbrood (glutenvrij en vegan) | All You Can't Eat LAURA April 11, 2015 at 8:54 pm Hi Sarah, This looks fabulous. One question…I have celiac disease, and even gluten-free oats trigger the autoimmune response (the protein in oats is similar to gliadin so it affects some celiacs…I’m one of those unlucky ones). Can you think of a substitute that might work in this recipe? Wanting to purchase your book, but hoping to find a replacement for the oats in the recipes first. Thank you. Reply PIA-MARIE April 15, 2015 at 11:43 pm Have you tried oat bran instead of rolled oats? I bake my low carb bread with oat bran. There should be very few gluten in there … or try quinoa. That should work. Maybe crack it a little. Reply GILLIAN May 11, 2015 at 6:35 pm Hi! I also have coeliac disease and cannot eat oats, so I tried it with the same quantity of brown rice flakes and it worked really well. Good luck 🙂 Reply HELENA October 11, 2015 at 9:19 am Read the comments above, that someone used shredded coconut instead of the oats and apparently it worked great for them. 🙂 Reply JIBS July 18, 2016 at 5:19 am Have not made yet ,but I will be trying quinoa Flakes instead of oats Reply Pingback: The legendary
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Life-Changing Loaf of Bread and 5 ways we top it - I Quit Sugar Pingback: Recipe Alteration: Life-Changing Loaf of Bread | The Food Coach - Tzabia Siegel Pingback: Roasted Red Pepper Hummus - Eat Simply, Eat Well MARGARETA April 8, 2015 at 11:11 am Hi Sarah, just baked this loaf this morning for the first time EVER and I AM LOVING IT. As you said super easy to make and tasted incredible… I used only one cup of oats and added half a cup of millet… since I love millet in bread. It is wonderful… I am just having a slice with avo and radish…nomnomnomnom Reply CARISSA April 8, 2015 at 7:29 am Hi Sarah, I have been hearing about this bread for so long now and I think it is time it got a run in the kitchen. I have issues with flaxseeds, they react badly in my gut making me feel really sick for a few hours after. Do you have a recommendation for what I can replace them with? Reply JESSICA May 21, 2015 at 11:49 am I left out the flax because I couldn’t find it in my cupboards (despite having bought it especially for this recipe only last week!) and the bread turned out fine (more than fine – delicious!) without the flax. I added a few more hazelnuts to make up for it. So I’d say flax is not necessary, and you can just add a little extra of the other ingredients instead. Reply Pingback: Sarah Britton: "My best advice is to chew your food!" Pingback: Life Changing Crackers | Trissalicious JO PEREZ April 5, 2015 at 4:49 pm I love this bread! Have been making them every time I finish them (almost weekly) and have since then shy away from the staple
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bread in our house, brioche, which is not very healthy! I’ve just finished making them tonight but made some variations. I milled a cup of oats and added half a cup of spelt flour. I’ll bake it tomorrow and I hope it turns out well! I’m waiting for the cookbook this Thursday!! Thanks a lot Sarah Reply FAITH April 4, 2015 at 5:55 pm I have made this amazing bread almost every week! Your cookbook is on its way to me! Pre ordered it in sept 2014 Reply Pingback: chleb zmieniający życie – thepolkadotproject ILOVECOOKINGPL April 2, 2015 at 7:44 pm I try not to eat too much in the way of bread but have been craving something to dunk in my soup and to bulk out my salad at lunch time, this seems like the perfect nutritious, whole foods solution. Thanks for sharing! Reply KELLI April 2, 2015 at 11:18 am I LOVE this bread! I make it often and slice it before throwing it in the freezer. Then when I want a couple slices, I toast them up and top them with home made hummus, cucumber, tomato and sprouts for a quick lunch. Yummy! As a side note, I am avoiding oil in my diet, so I add applesauce instead of the oil and it is perfect. Thank you for such a wonderful recipe!! Reply BRITTANY May 3, 2015 at 8:29 am Hi lovely, I see that you bake this often so I was wondering if you could help me out a little. I have baked this a few times and each time it either crumbles or the bottom sticks to the pan… Is there something special that you have done to make it look like Sarah’s? I have stirred it all in really well, use a tin
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because I don’t cook with silicone, or left it for about four hours before cooking. Would love it if you had even one tip for me. Kindest, B. Reply MICHELE May 8, 2015 at 11:52 pm If using a metal pan, you might try mixing the “dough” in a mixing bowl, then dumping it into the pan whose bottom you have lined with a piece of wax paper or parchment paper cut to the size of the bottom of the pan. Then at least it would be easy to unmold, but would not help with the crumbling issue. Maybe you need a little more moisture (water) in the dough to keep it softer and easier to slice. Pingback: Did the Life-Changing bread actually change my life? Pingback: Day 7 of 2WW blog challenge | Taking our family from 3 to 4 CATHY HAWKINS April 1, 2015 at 12:10 am Hello Sarah. I would like to thank you for this recipe. I have been making this for over a 3 weeks now and just loving it. I eat it all day long and it’s very filling to me. Again, thank you! Reply MARY March 30, 2015 at 10:11 pm Will try it for sure! Why are you saying “to avoid commercial yeast if possible”? Reply Pingback: The Smart Way to Stick to Habits | RR#7 Farmstead Pingback: SUNFLOWER SEEDED BRITTLE | Food Freaks ANDY March 27, 2015 at 3:48 pm I have created a golden-brown version by changing the ingredients. I cook it longer so that it doesn’t need to be toasted. This is my thirteenth loaf in 2015: Reply Pingback: life changing bread | Lisbeths Cupcakes & Cookies Pingback: Чем провинился(?) дрожжевой хлеб и на закуску ароматные ореховые хлебцы | Шпинат и гречка HELEN KURTH March 24, 2015 at
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8:31 am hello! the bread Looks great!! i have a question about the chia seeds – do you soak them before use? or add them straight from the packet. the packet i have says to soak??? Reply JULIA WHARTON April 26, 2015 at 8:16 am If you were to soak the chia seeds that would become like a pudding and make the dough unmanageable. Dry is the way for bread. Chia soaked does make a fabulous thick drink that you can gulp straight from the jar or add some juice or add it to a smoothie…I fill a quart jar with water then add 4 TBSP of chia seeds, seal the lid and shake shake shake. Then put in the fridge overnight. In the morning you’ll have your chia drink! It’s super hydrating and very nutritious. Reply Pingback: Хлеб- всему голова? | Здоровый старт Pingback: Gluten-Free Seed and Nut Bread | Four Spoons Gluten-Free JUJU March 21, 2015 at 9:56 pm I am in love with this bread. Thank you for sharing. I made my first loaf with pumpkin seeds instead of sunflower and added rosemary. It was amazing topped with tomato and basil. I have a loaf resting to which I added a dash of vanilla, cinnamon, some cacao nibs and shredded coconut. Can’t wait to try it. Reply AMY March 24, 2015 at 6:54 pm Nice tips, Juju. Thank you! Reply Pingback: takebob Pingback: Chleb odmieniający życie (bezglutenowy) | your better choice Pingback: Chleb z samych ziaren | Pingback: Sweet Kabocha ~ Deglutenizing Pingback: Hafer-Mandel-Samen-Brot | Freakfood MAHAM March 18, 2015 at 12:57 am Hi! Do you have the nutritional information for this loaf of bread? Reply Pingback: Se kaikkein paras gluteeniton siemenleipä Pingback: TWIST Recipe: Avocado Egg Bakes and "Life-Changing Bread" MONICA March 16, 2015 at 11:09
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pm I loved this bread. I made it this week, and it is delicious and healthy. Instead of Marple I used Sugar Cane Syrup, Instead of hazelnuts I used Brazilian Nuts Instead of Coconut Oil, I used Extra Virgin Olive Oil Thank you so much for sharing this recipe! Reply JANA March 16, 2015 at 6:12 pm …amde it again…and this time its simply PERFECT! u rock this gourmet world, thanks a MILLION, hugs+love from tulipland! Reply KATIE MEALS March 16, 2015 at 9:37 am This was totally delicious; nice recipe I think art of cooking is not something everyone has the equal grip over. Reply Pingback: Homemade Crackers and…Mr Easy-On-The-Eye - Hotly Spiced MARIANA March 13, 2015 at 4:41 am I am absolutely in LOVE with this bread. Thank you só much. Reply KATHY March 15, 2015 at 3:37 pm I cannot tell you how many times I have made this bread. It’s so delicious and really has been life-changing. I don’t eat oats, so substitute with quinoa flakes and it’s perfect every time. I don’t add the maple syrup and it’s great without. It’s really filling and I feel nourished afterwards. Thank you so much for creating this amazing bread! Reply BELINDA March 23, 2015 at 7:54 pm Kathy, do you add more water when you use quinoa flakes or just follow the recipe as written ? Pingback: What’s for Breakfast? 10 Gluten, Sugar and Dairy-Free Options | Lose Weight Diet Pingback: Game Changing Nut & Seed Bread - Dishing Up the Dirt Pingback: What’s for Breakfast? 10 Gluten, Sugar and Dairy-Free Options - a2z Health MEGAN March 11, 2015 at 7:09 pm I am so obsessed with this bread. I have it every morning with mashed up avocado and sriracha on top. I haven’t had any other
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bread since. THANK YOU! Reply DONNA March 12, 2015 at 2:12 pm I love this bread! I’ve added 1/4 cup of coconut flour, with an additional 1/4 cup of water. This helps hold the read together better and tastes great! Reply Pingback: Taste Pingback: Life Changing Loaf | RESET Pingback: Mung Bean Loaf Pingback: The “Life Changing Loaf of Bread” … | VeganLeak Pingback: Life-Changing dadelbrood | Voorgeschoteld Pingback: More chocolate… See a theme here? | Kitchen DNA LYN March 7, 2015 at 10:58 am I LOVE this bread. It was prepared for me in Tasmania on two occasions… Just wanted to say that too much of a good thing can have side effects though… The first time I ate this bread it was after a very vigorous 8km uphill walk and I was FAMISHED! The bread was delicious so I just kept on eating… in all about 5 slices, which was the equivalent of the number of times I had to go to the loo next morning, with terrible tummy aches. But all the same, it didn’t put me off eating it again… and I still loved it! Reply Pingback: Odd but Effective Brain Connections for Boosting Productivity — Mind Terrain Coaching Pingback: Apple Cinnamon Seed "Bread" | Lose Weight Fast | Be Healthy | Discover T-Tapp | Nutritarian Recipes | Feel Sexy Again Pingback: Das einzig wahre Vollkornbrot | Marvellous and Splendid Pingback: Elderflower Kitchen » Blog Archive Broccoli and Lime Soup Pingback: WIAW Pingback: 65 More of Best Gluten-Free Bread Recipes! | gfe--gluten free easily Pingback: Spaghetti and Wheatballs — Three Many Cooks Pingback: Superfood Sunday: Cinnamon Spice Psyllium Cookies | em.powered wellness MONCHEECHEE February 28, 2015 at 11:53 pm I LOVE THIS BREAD!!!! I have tummy issues but I’ve been scared to try things like Psyllium
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because I have a lap band and I’m scared I could choke. This “bread” is perfect and has helped my health in so many ways. The recipe has now become a base for so many variations. I’ve added dried fruit, both savory and sweet spices, baking chips, and many different variations of nuts. My favorite is simply adding cinnamon and 2 tablespoons of brown sugar, then crumbling onto a baking sheet. I let it dry overnight and then bake to make my own granola to sprinkle on yogurt or eat as an afternoon snack. Thanks again! There is always a batch of bread or granola on my countertop! Reply LAURIE February 28, 2015 at 11:48 am Do you have the nutrient contents of this amazing recipe? I make it all the time and love it but would like to know the official count of calories, fiber, protein, carbs, etc? If you’ve done the analysis, please share. Thanks! Reply THEZ March 8, 2015 at 10:15 pm Hello! Based on what came up on myfitnesspal when I had this for breakfast, it comes up with the following… Per slice (based on 16 slices per loaf): Calories – 156 Fat – 12g Carbohydrates- 7g Fibre – 3g Sugars – 1g Protein – 5g Hope this is of some use! 🙂 Reply SHARON May 19, 2015 at 1:25 pm Thanks so much. I was just about to calculate the nutrition MARGARET FORT February 28, 2015 at 4:23 am Love, Love, Love this bread, I had some Lupin flakes and Lupin flour so added, turned out great, of course added more water. as it was bigger i cooked for 1 hour 15, not crumbly cuts perfect. In my opinion, forget all other bread recipes (cakes if you want to be precise) this will be my
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staple bread. Reply Pingback: friday inspiration #98 | La Bon Bon Vie Pingback: Paleo bread – SaJe <3 Food Pingback: Kinners, das Brot ist fertig! - The Life Changing Loaf of Bread - foodsandeverythingfoodsandeverything Pingback: 4 Inspiring Real Food Blogs - Marci Cornett Pingback: Dear Friday | Dots&Yarn Pingback: Sunday brunch: Poached eggs with avocado, kumato, chèvre and rocket | gobblenosh Pingback: the life changing loaf of bread | LAUFVERNARRT Pingback: Taste | barefootidealist Pingback: Glutenfritt brød av frø - The life of a vegan EMMA February 12, 2015 at 1:49 pm I am so excited about this bread! My sister-in-law sent it to me a while back and I fiiiinalllyyy made it last night and my bf and I absolutely loved it. He is from Sweden and bread is a staple there, but he does not tolerate it at all. I added hemp and pumpkin seeds for an extra punch of protein. Thanks so much for this super inventive recipe! Reply Pingback: Valentine's Day Brunch Menu Pingback: The Life-Changing Loaf of Bread | Forever Fit Pingback: Baking | Pearltrees NANCY February 4, 2015 at 6:43 pm We love this recipe and I decided to experiment with it a bit this week. I doubled the maple syrup (to 2 T), and added raisins, unsweetened coconut, and cinnamon. Double yum! Reply Pingback: Seed & Nut Bread - Life Cooks BRB February 1, 2015 at 8:58 am FYI, a German news site is using your recipe AND photos without giving you credit. Numerous people in the comments have pointed it out to the news site, but nothing has been updated. Reply JODI March 19, 2015 at 7:54 am The beginning of the article credits the author and the website now: “The Life-Changing Loaf of Bread”, Rezept und Fotos von Sarah Britton
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auf Ergibt einen Laib.” Reply MONA April 16, 2015 at 11:59 pm The newspaper does indicate the source of the recipe, just at the beginning of the article:-) Reply Pingback: RECIPE: Nut & Seed Bread [Gluten-Free] - Healthy Eaton | Healthy Eaton Pingback: Blogs I Dig | One Infinite Life Pingback: It's Peanut Butter Jelly Time! - Mandelmilch & Cashewmus Pingback: Flohsamen-Brot - Zuckermonster Pingback: Jaglana wersja „chleba zmieniającego życie” | Dzika pycha! Blog kulinarny Pingback: Sunflower Seed Granola | our snacks A January 26, 2015 at 7:23 am Hey Sarah I’ve baked this bread for the first time yesterday. The taste is wonderful and the idea of it being healthy even better. Now i have some problems cutting the bread. It just crumbles and i’m unable to make proper slices. Is this due to the amount of Psyllium or water? or maybe i didn’t whisk it enough? not sure… I have to say i didn’t really have a firm dough when everything was mixed. Parts were still separated. Would love help on this! Just trying to get it right would be nice. Thanks Reply KATY January 29, 2015 at 8:34 am No need to whisk. All ingredients as recipe suggests just mixed together in the loaf tin and leave for a couple of hours. When doing the second part of the baking I just put back in the oven switch it off and leave it over night. I have been making this for over a year now and its the best thing I have ever done! Occasionally I haven’t made it and I know all about it soon enough! Just out from surgery where my inside “switched off” for several days. Soon as I got some of this made and inside me my body was right back on
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track. Thank you so much for sharing this. X Reply Pingback: Random Things on the Web I Dig Right Now | my musing life Pingback: 42 Vegan Bread Recipes That will Make You Rethink Low-Carb Diets - Vegan Food Lover Pingback: Sometimes I feel like chewing something... | Lose Weight Fast | Be Healthy | Discover T-Tapp | Nutritarian Recipes | Feel Sexy Again JOYCE January 23, 2015 at 12:37 pm Hi Sarah, Just baked a loaf this morning after letting it rest overnight. When I uncovered the dough it had a faint alcohol smell and after baking it’s still there but less so. Is this ok or should I chuck the bread? All the ingredients were bought fresh yesterday. I mixed the batter around 3pm and then baked it around 9 this morning. Could I have rested it too long? Thanks for all your help. Joyce Reply BRYONY January 23, 2015 at 11:29 am Just made this bread, left it to sit for 24hours (as that was my only option during the week!). Worked really well, a sliceable loaf and I’ve shared half with a coeliac friend. Next time I’ll add ground salt rather than guessing how many twists of the grinder equal a tsp! Thanks so much for this… Now off to make some crackers 🙂 Reply THIVI January 22, 2015 at 5:06 pm If I use ground flaxseed how much additional water should I use? I’ve read varying articles on ground versus whole flax seed, will the whole flax seed be digestable? Reply DIANE DOWNING January 26, 2015 at 8:11 pm Do you personally soak the nuts and seeds and dry them out first? Reply MICHELLE February 7, 2015 at 5:22 pm You need to ground the Flax seeds, and is best to do before use, for
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it does start to go rancid. Chia seeds you do not need to ground. Reply Pingback: Life Changing Bread | Fightbunnys World Pingback: Life-Changing Bread - One Weird Thing VIDEO Pingback: Bread Bread Bread Bread!!! | Wherever We Park is Home is a diary of one family's adventure travelling in their motorhome Pingback: WHy grains // your guide to the healthiest whole grains | Wholistic Health YYC Pingback: What’s For Dinner (No. 150) | Homemakersdaily Pingback: The Bread That You Must Make Immediately | Nadia Felsch MS. WARCHENE SAUNDERS January 16, 2015 at 2:28 pm This bread is the bomb!!!! I LOVE IT! I LOVE IT! Thank you for such a lovely and wonderful bread. I may leave all store bread for every and stick with The Bread That has the potential to Change my Life! Thank you! Reply NANCXY January 16, 2015 at 2:55 am have severe allergy to psyllium. Can it be left out of bread ? Reply D56854 January 22, 2015 at 3:08 am Alternative binding agents that you could try are ground chia seeds or ground flax seeds (although the latter will impart a stronger flavour). If you do use any of these, I suggest you omit the whole seeds from the recipe to avoid overkill! You may also have to play with the quantities a little, but I think a 1:1 substitution will be pretty close to what you need to bind the ingredients together. I would also recommend that you leave the “dough” to sit overnight to give the best chance of it all coming together. Good luck! Reply Pingback: Recipe: gluten-free, easy-to-make bread | Mindful Holistic Healing KATHREINERLE January 13, 2015 at 12:12 pm Dear Sarah, this fantastic bread is life changing indeed, I made it many many times and am so happy
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I discovered this fantastic invention of yours. Merci! Kathrin Reply Pingback: 2015 Pingback: Goodies | Olga, 26 HEIDI January 9, 2015 at 7:29 pm I made it and as soon as someone got the last bite I was asked to make it again. While everyone was busy chomping on the second loaf a couple of days later, I was told how great it is that our family will no longer EVER buy bread! So, yes, this loaf is LOVED. Here are some, possibly helpful, details. I used a 9×5 nonstick pan. The loaf does NOT stick, no need to oil the pan or anything. I stirred the dry in a big bowl while I shook the wet in a container with a lid. I combined the two and then put them in the pan. They were better incorporated this way. Patted the loaf down and cover with wrap and let it sit overnight. (First loaf sat hours, not overnight, and wasn’t as good.) Our choices were chopped walnuts, freshly ground flax meal (1/4 cup), maple syrup, coconut oil, and husk powder. We added 1/4 cup unsweet shredded coconut as well, just because. Dough needed a touch more water, but not much. Baked 1st 20 minutes on lower rack and remaining on middle rack. Cooling completely is necessary but challenging (everyone wants to dig in!) It’s amazing served as toasted slices smothered in Irish butter, or avocado with salt and pepper. You have changed our family’s life! Reply HAPPY January 12, 2015 at 11:18 am I’m a knucklehead. I mixed up everything EXCEPT the psyllium husk (I’ve got powdered). Did the first 20 minutes of baking, realized my error. Dumped everything back in bowl and add psyllium husk, let it sit a few minutes then tried again but the bread isn’t
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holding together. Should I add more psyllium? Add some water? Let it sit longer? Can it be saved? Also, how come you have to take the loaf out of the pan and flip it upside down? Just wondering. Reply MARY January 16, 2015 at 7:20 pm Is it necessary to take out of the pan after 20 minutes or can you leave in the pan the whole time? Reply VIX January 7, 2015 at 10:56 pm Awesome recipe and lovely photography. I can’t wait to make this. Reply MISHA January 6, 2015 at 7:31 pm Hi! I am making this delicious-looking loaf right now, and wondered if you are supposed to cover it or not as you let it sit? Thank you! Reply Pingback: Emma Frisch - The Most Amazing (Gluten-Free) Bread, that Everyone will LOVE! ROSE January 5, 2015 at 2:46 am fyi, the Life-Changing Loaf of Bread recipe was just posted on another website, where it says the recipe is by Emma Frisch. It’s clearly your recipe; all she did was double the quantities for two loaves. Reply MARIE January 6, 2015 at 3:44 am She credits the recipe on her blog 🙂 Reply HEIDI January 4, 2015 at 11:57 pm so excited to make this a regular food in our home Reply Pingback: So Delicioso » Nut and Seed Bread Pingback: Life changing loaf - Dancing Through Sunday Pingback: Cecilia’s 2015 Resolutions | Sweet C & Rye Pingback: Happy New Year! Whipped Ricotta and Beet Caviar served on Seed and Nut Bread | Big Sis Little Dish Pingback: Nut and Seed Bread Hapje / Christmas Eve 2014 | An American in Antwerp NADINE December 21, 2014 at 9:43 am Hi, I made this bread last night. It was super easy. I toasted a piece this morning
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and I love it. I think it would be really good with avocado so I will have that later. Thanks for this recipe, I will definitely make it again…..many times ! Reply Pingback: a summer list | beautiful + co. AMANDA LEWIS December 19, 2014 at 4:54 pm Oh my God! Your loaf bread is amazing! I follow your instruction and it turns out perfectly nutritious and yummy. And one more thing it helps me on my diet. Thank you so much. Your loaf bread really changes the world. 🙂 Reply DORIS DORNER January 13, 2015 at 2:35 pm Liebe Sarah, ich finde dein Rezept genial und ich kann bestätigen, dass es wirklich die Verdauung fördert und ausserdem sehr gut schmeckt. Kompliment an dich! Lg aus Österreich Reply Pingback: Uppáhalds matreiðslublogg og síður tengdar matargerð | Jóga og Irma Pingback: Vegan Mofo 16: Q is for Pretty Pink Breakfast Quinoa in Pink Guava Soup » NutriSabby ELA December 15, 2014 at 9:14 am thats what I call a bread Reply Pingback: The Life Changing Crackers | blog3 Pingback: Heather’s Toasted Super Seed Power Bread from Yum Universe (Vegan, GF) | blog3 Pingback: TONIC HERB + SUPERFOOD JAM Pingback: Heather’s Toasted Super Seed Power Bread from Yum Universe (Vegan, GF) | Slimming site Pingback: weekly bread: gluten free recipe inspiration and a Luna bar giveaway » Emerald Homestead Pingback: Mindfulness Bread | deb's pots Pingback: Morning Granola Bread | Test Pingback: Super-Hero Bread! | My Healthy Cravings Pingback: New stuff | Olga, 26 Pingback: A Healthy Life Koffie | We Get Healthy Pingback: Life Changing Loaf of Bread | UrbanUpdater UTA December 1, 2014 at 2:59 am Has anyone tried blending or food processing the ingredients first??? We tried the recipe this morning, and adults found it AMAZING. My 6 year
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old son, however, commented that it is too seedy and grainy. I wondered how it would turn out with a floury texture??? 🙂 Reply CHRYS MARCO January 5, 2015 at 11:46 am I was wondering the same thing as Uta concerning the ingredients being processed. A family member has great difficulty with digestion of solid matter due to stomach lining issues. Everything needs pureeing or processing to the finest point. This bread sounds too wonderful to pass up. Reply Pingback: Green Tahini Recipe & The Secret to a Healthy Life - New Leaf Naturopathic Health - New Leaf Naturopathic Health BRITTANY November 30, 2014 at 12:32 pm Oh my gosh! I made this bread just today. Literally the most amazing loaf I’ve ever had! Being a 14 year old health freak leaves me with high standards for bread. I love that it’s low carb and SO filling!! I ate the first slice from the oven with avocado, and I was literally in heaven. Thank you so much!!! Reply Pingback: My Recipe To Life Blogspot | We Get Healthy Pingback: Homemade Vegan Bread - Hotly Spiced Pingback: Gluten-free seed & nut bread | Health 360° Pingback: Das beste Brot der Welt? - Pingback: Chleb bez mąki | veganmilady Pingback: Baking My Own Bread | We Get Healthy Pingback: Morning Granola Bread | The Endless Pursuit SAVANNAH F. November 24, 2014 at 3:25 pm I love this bread but am having trouble getting it to cook all the way through. The first time I baked it in a 9×5 pan and had no problems, but the bread too short for it length (the slices would break in half easily and it was difficult to spread jam). The remaining times I baked it in an 8.5×4.5 pan, but no matter how long I
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bake it, it’s a little wet in the middle. Any suggestions? Reply SALLY November 27, 2014 at 12:23 am Hi Savannah, I’ve made this bread successfully many times. Perhaps it was the time you let it stand before baking? I usually leave it overnight, perhaps that’s part of the success and I have used coconut oil with a silicone pan, removing it from pan and flipping it for more cooking as Sarah suggested. Hope you’re encouraged to try again, as it’s such a fab recipe and freezes well too. Reply SAVANNAH F. December 5, 2014 at 7:01 pm Thank you, Sally 🙂 ANON November 23, 2014 at 6:17 pm test ignore Reply ARTISAN ENTHUSIAST November 23, 2014 at 5:57 pm I stumbled across this blog and recipe during some Google searching and felt compelled to make some comments which may or may not be well received. My intention is not to disparage or be grumpy or be negative, just to try to open your thinking a little and put straight some of the “lesser informed” points that you made. Understand that I love and fully support all attempts at healthy eating and lifestyles so what you have done is great, but . . . and here goes . . . . ! This is not bread ! There I said it. What this is, is nothing more than a seed cake. A collection of good, healthy nuts and seeds bound in some kind of medium (here psyllium and water). To justify this you then make a number of statements about it and bread in general, some of which I need to address. 1) “when I make bread, there are bowls, spoons, measuring cups and flour everywhere. There is always a mess to clean up” Then you are doing it wrong
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and are making bread in a dinosaur age. Get yourself uptodate with great modern healthy bread making techniques. I can make a great loaf with 1 bowl, 1 jug and a measureing scale. No fuss, no mess, really simple. 2) “bread almost always requires some kneading, then some waiting, and then perhaps more kneading” Aside from the fact that some breads don’t require any kneading at all, there are modern techniques that make kneading an absolute doddle. I knead in a bowl and do just 10 seconds of it, let the dough rest 10 mins and repeat that 4 times. So just 40 SECONDS of gentle kneading over a 40min period during which I can relax, drink a cuppa, read a newspaper completely serenely. All done in that one bowl. 3) “breads require a rising agent, whether that is a sourdough starter (this takes days to make) or commercial yeast (which should really be avoided if possible).” The “leavening” agent is there to develop good crumb structure via production of CO2 and also to promote good flavour. A SD starter is ridiculously easy to make and whilst it’s initial creation takes 4-5 days, once done it can be kept indefinitely with a tiny bit of regular feeding. Citing this as some kind of negative and reason not to use it is like saying “I can’t be bothered to water my growing vegetables so lets not use vegetables at all”. Just plain silly. Additionally there are bio-yeasts available if you don’t like “commercial yeast” as you put it. 4) “your typical loaf of bread is not really that healthy. It uses flour, which has often been stripped of much of its fiber, bran, essential fats, and unless milled mere hours before baking has lost most of its nutrients through oxidation” Again
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a rather silly, out-dated and mis-informed statement. No-one will argue that crappy supermarket bread is terribly bad for you and laden with poor ingredients. Pitching your “life bread” against supermarket bread is like trying to say how great a Ferrarri is by comparing it to a Reliant Robin ! The truth is there are tons of great sports cars out there up with a Ferrarri and by the same token there are lots of great nutritious healthy breads to be had that are a world away from supermarket fare. Great bread needs only 4 things, flour, salt, yeast and water. It CAN be really nutritiuos, really healthy, really tasty, wholsome and satisfying . . . . .IF you can be bothered to understand how to make it. Milling your own fresh flour is ridiculously easy and allows for 2 great advantages. Firstly a MASSIVE saving on the price of buying flours in small quantities. A huge 25kg sack of say Wheat grains costs just £18, a sack of Spelt maybe £30 and so on. Grains will store indefinitely in airtight and vaccuum sealed bags and so are a great long term food solution. Secondly, grains can be sprouted, and the modern bread making world is now milling sprouted grains to make sprouted flours. The grains having been sprouted are absolutely jam packed with nutrition and goodness, just like sprouting mung beans or alfalfa. I sprout my own grains at home. It’s yet another simple and easy process. What do I conclude from your article here? 1) Your “Seed Cake” is obviously wholesome and nutritiuos due to it’s ingredients but it isn’t bread and you could just as easily sprinkle all the dry ingredients inc psyllium in a bowl to eat as muesli. You could also just nibble seeds and nuts
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from a bag ! 2) Your perception and knowledge of making bread is probably about 5-10yrs out of date and lacks experience of modern domestic bread making techniques and methods. Ideas that bread making involves long periods of heavy hard-work kneading are just pre-historic now. Notions that “normal” bread (i.e. made with flour, salt, yeast/starter and water) are not good for you, or have poor nutritional value are simply untrue. Making your own breads is a good thing to do, it’s easy, no-fuss, healthy, satisying and wholesome. It requires very minimal equipment (a bowl, a jug, a scale). Learning to make good bread and milling your own flour removes your dependency on shops and puts you in control of what goes in your bread. If/when a national disaster occurs and the shops run dry, you’ll be able to keep making great breads for many months whilst everyone else goes into panic mode. Take time out to understand simple 10 second kneading techniques, sprouted grains, sprouted flour, the reasons and health advantages of long dough fermenting and why so called “gluten intolerance” is often not actually about gluten itself, but about the way commercial bread is fast-tracked and mixed with additives. Best of luck Reply ARTISAN BAKER December 2, 2014 at 10:06 am Thank you. Thank you. Thank you. The idea of the “bread” (which it is not, but I understand that to you Americans, everything that goes into a long square pan is considered a ‘bread’) is quite nice, but the description left me feeling that real, honest bread (a.k.a. sourdough based or similar) is something sick and the people who make it are complete idiots. If you insist on raising your bread quickly by putting too much yeast in it, yes, we can discuss digestion problems, but if you
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produce bread that has been tamed during the course of several days, you’re quite mistaken. Dear author of this blog, please change the description of your ‘bread’ to something serious. Real artisan bread is NOT unhealthy at all, but with your post being very dogmatic and missionary, you make it look like millions of people are have been trodden an evil path for the past centuries. Thank you. Reply ROSANNE December 3, 2014 at 11:38 pm Have had recent very good luck with lazywoman’s sourdough, Artisan in 5 style. substitute 1 and 1/2 cups starter and subtract 3/4 cup flour and 3/4 cup water from basic recipe. Doubling and rising times are longer – depending on temperature of room, in winter can be much much longer. But the bread is delish and healthy healthy healthy and does not take a lot of effort, once your sourdough starter is settled and active. Just made a batch with part bread flour and part white whole wheat King Arthur flour. Will let you know how that turns out. ARTISAN ENTHUSIAST December 5, 2014 at 11:16 pm It’s good to see someone else sees all the glaring discrepancies in this article. I have nothing against the creation of a “seed cake” or for that matter just muching on a bag of seeds or simply putting all those same ingredients (minus the psyllium) in a bowl as muesli. However to exonerate this “creation” as a loaf of bread is utter utter nonsense and to try to justify that position by trying to “put down” bread as something difficult to make, or unhealthy to eat is at best awfully naive and at worst, horribly ignorant. Simple, long fermented bread is nutrious, healthy and tasty. Flour, salt, yeast and water. Nothing else needed. No additives, chemicals, enhancers
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or improvers. Just 4 simple ingredients which can create an endless variety of super tasting, healthy breads. Of course if one’s experience of bread is limited to store bought monstrosities and if one hasn’t educated oneself as to what long fermented breads are all about, then perhaps it is understandable that incorrect and misleading statements ensue. It’s so sad that a significant % of people out there believe themselves to have allergies to gluten or bread products when in fact their allergies are due to all the chemicals in the poor bread they are buying and from the methods used to create it. Many of them could be eating great, tasty, nutritious breads if only they took time out to educate themselves about bread making. They could be making their own breads simply and easily with all the satisfaction that brings to the soul, not to mention all the cost saving ! Good food and nutrition is about education. Take nothing for granted, read, learn, experiment and take control of your food. DO enjoy your seed cake or bag of seeds or muesli (however you want to eat those ingredients), but DON’T for a second consider it as “bread” and don’t think that simple bread is in any way difficult to make or unhealthy to eat. Bread is, and always will be, the staff of life ! AIRYFAIRYCELT December 21, 2015 at 4:57 pm I really don’t care if you call it FRED! I need a good tasty bread I can toast because I like toast and hummus. I need an easy mix because I have arthritis amongst other issues. I find it hard to stir, mix and kneading is out of the question. I love the nutrition and have been very badly Ill and become disabled. A lot of
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things then have to be considered. This is perfect for vegan gf, older, disabled persons and I keep my independence and enjoy it! I know there is a lot of thinking around the globe about what is a bread or not. I also may horrify you more by praising roti, naan, and etc. To the skies as these are great to flip and lend themselves to sweet or savoury occasions. They are cheap (that matters too) and healthy. I like that bread too and I eat much in different ways. My weight is down by 3 stones plus, my b/p is down and so is my cholesterol. I am happy. Now, you be happy there is a lovely addition to the breads range and have a go, you might love it. Many seem to. Happy Xmas. PAIGE January 24, 2015 at 11:44 pm Why do you care if it called bread or seed cake. What does it matter if you use the seed cake as bread? Although you start you very winded comment by saying “My intention is not to disparage or be grumpy or be negative” that is exactly what you are doing. This sentence as a prelude to your nit picking does not change that. Your comments seem self congratulatory. As if reading this article gave you the perfect segue you have been waiting for to let everyone know just how much you know about bread. Honestly your information on how to make bread seemed tiresome at best. It did not inspire me to make bread it only inspired me to reply to your comment. As far as the “staff of life” I think you may be reaching. Reply ARTISAN ENTHISIAST February 20, 2015 at 6:34 pm Hi Paige Let me see if I can answer your points.
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“Why do you care if it called bread or seed cake” I guess because one of the key problems with researching healthy foods is having consistency of terminology. If science tells us that drinking Tea is a good thing then we need to understand what is meant by Tea. If someone creates some brown coloured solution that is not actually made from tea leaves and calls it Tea then that’s a problem. So same goes with bread. A bunch of nuts and seeds bound together by psyllium husk, is not bread. The “loaf” has a rectangular shape and you can cut slices of it, but it is no more bread than a mars bar is butter. You go on to call my comments “nit picking” which to be honest is pretty darn silly. The author makes 5 long statements in explanation of her reasoning. She opens with the statement “I know you’re just burning for me to back this up with a few good reasons, so here we go.” and then sadly proceeds to make some completely incorrect statements and displays a significant lack of knowledge and understanding of bread, bread making, and bread science. She states that for her, bread making is a messy business. Yet, it need not be. It is lack of knowledge and practical understanding that results in her messy experience. She states that “bread almost always requires some kneading, then some waiting, and then perhaps more kneading. Maybe more waiting? I’m confused already.” This is simply untrue. Bread does not always require kneading. Yes, it requires some waiting depending on the type of bread and that is down to Nature. Healthy food requires that you allow Nature to do its thing. Healthy bread requires that you let Nature act upon the dough. She says “Bread
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recipes are specific. Use this kind of flour, and that kind of yeast… What if I told you that if you don’t have hazelnut, you could use almonds? If you don’t like oats, you could use rolled spelt. Out of maple syrup? Use honey!” Utter nonsense. Bread recipes are versatile. If you have no wheat flour, use spelt, or rye, or kamut or quinoa. What if I said you could use semolina, or ground oats etc. These are uninformed statements made by someone with no understanding of real bread making. I am simply correcting those statements. She continues: “breads require a rising agent, whether that is a sourdough starter (this takes days to make) or commercial yeast (which should really be avoided if possible). This bread doesn’t. Great.” Again not true. You can make a variety of breads without raising agents. Our ancestors did it for 1000s of years before us (unleavened bread). A sourdough starter is simple to make and to maintain and is very healthy. Yeast waters can also be used made from nothing but water and fruit skins. Totally natural, very healthy, very easy to do. As I said, author is lacking in knowledge and understanding of bread and bread making. And finally she sums up with “your typical loaf of bread is not really that healthy.” This statement I could agree with if she were to clarify that she is talking about typical commercial store bought bread. Those loaves really are bad, unhealthy and best avoided. But “real” bread, made with good flour, prepared according to Nature’s ways, with long fermenting is very healthy. Many of those who are bamboozled into thinking they are gluten intolerant are in fact not. That’s the result of pseudo-terminology, mis-information and bunkum. A great many such people can in fact
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eat real breads made with high gluten flours so long as they are made correctly with long fermentation times. Commercial bread is not made that way of course. I’m sorry you are not inspired to bake your own bread. That’s your choice. Believe what you will. But I assure you there is a fantastic world out there of real bread making with a plethora of methods, bread types, shapes, ingredients and processes. Fun, often simple, hugely satisfying and above all healthy and nutritious. I applaud author for designed her seed cake. It is what it is. Just a shame she went off on tangent about bread matters which she clearly needs to gain more understanding of. KAELA April 28, 2015 at 5:58 am Who the hell cares what you think about this bread ‘artisan enthusiast’. More like ‘jackass enthusiast’. You must be a frigging BLAST at parties. ALISON March 2, 2015 at 7:33 am Wow ‘Artisan Enthisiast’… you are probably the most egocentric, narcissistic and the crudest person I have ever come across on the internet. Why don’t you just mind your own business? So you like your bread – that’s great. There is no need to be so utterly disrespectful to someone who has put a great amount of time and effort into making this recipe for everyone else to enjoy, bread or not. It was obviously made for people who would like to be creative and try something different than your typical bread. Who cares that she just happened to call it bread. Get over it! And yes, perhaps she didn’t do as much research on traditional bread than she ought, but that gives you no reason to give her some massive lecture, like you are so much more superior than her. Your lack of manners and respect
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disgusts me. I completely agree with Paige, in that you have completely contradicted yourself when you said, “My intention is not to disparage or be grumpy or be negative.” You are obviously not aware of the smug, cynical and plain cockiness of your tone. Imagine putting all this time and effort into creating a recipe of your own, only to have it chastised for the whole of the internet to see. Have some empathy and common courtesy. And no, you may not answer any of my points. Reply LOLA March 12, 2015 at 2:55 pm glad you said this right to Artisan. i don’t have to reiterate. Artisan may be some kind of expert on bread making (although I see a few points I could also argue with, but won’t), but the condescending and bitchy attitude is definately not called for. ARTISAN ENTHUSIAST March 14, 2015 at 12:50 pm “and no, you may not answer any of my points” Hi Alison. I’m sorry you feel this way. Since this is a public and freely open site I shall answer your points. If you don’t want views then make the forum a private one. You are always going to get a variety of views and posts on such sites. In life we have to learn to tolerate and engage with people with contrary views, it is in fact very much a life skill. Resorting to disparagements is just silly, a very poor defense of argument and gains little credibility. e.g. “you are egocentric, narcissistic and crude, therefore I am right in what I say”. I’m afraid not. I’ve stated plainly, and amicably, and reasonably why you were entirely wrong in your comments regarding bread making. You seem overly defensive and unable to accept criticism, citing such as being disrespectful and bad
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mannered. It isn’t. It is simply public discourse, the exchange of views and opinions. I learned from a young age (thanks to listening to others) that it is always best to argue from a position of fact rather than from emotion. Hence my comments regarding the bread issues. Let’s be wholly clear here. Your recipe is great, I said that. It’s clearly nutritious and of great benefit to many people. I have not in any way criticised the recipe. All I have done is picked you up on your poorly informed statements regarding bread making. I have responded with facts and with views based on strong personal experience of bread making. It’s no big deal. It’s not personal. You have a choice. You can take the opportunity to learn more about bread making as a result, to acquire the information you are missing and become better informed or you can hide behind your disparagements of me. It matters not to me. I am NOT in any way superior to you or anyone else here and I have no great axe to grind about what you choose to call your recipe. My comments were simply about the false statements made in regards to breadmaking. If you think my views were wrong, why not challenge my points with a rational counter-argument? ANNODS March 20, 2015 at 8:27 pm I would just like to point out that there is plenty of room for differing opinions on bread. It is the staff of life. To Artisan Enthusiast: I firmly believe you are wrong in deciding that bread is only the type you make. The original breads were flat breads and had no yeast at all, and often very little kneading. They are still breads. While it is traditional to make breads from grains, one
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could point out that a grain is a seed of certain plants, so in effect all breads are made from seeds. Granted, traditionally very specific seeds, but seeds nonetheless. Australian Aborigines for many thousands of years, have made what is called Bush bread (also called seedcakes!). Artisan leavened bread bakers do not own the name of bread; there are many types of bread. ALISON March 22, 2015 at 11:59 pm Artisan Enthusiast: Firstly, this is not my site nor is it my recipe… I just decided to join in on the discussion. Secondly, I apologise, for I should have made myself more clear. The problem wasn’t the fact that you voiced your opinion (everyone has the right to an opinion), but the way you voiced it. I never said that I disagreed with your points, as I probably don’t know enough about the wonderful art of yeast bread making to do so. It’s great that you have learnt to argue from a position of fact, but you obviously haven’t learnt how to do this with some manners. LAURA April 6, 2015 at 12:20 pm I read these snarky comments as I was happily and excitedly writing down the ingredients to the recipe. All I have to say is I have grown up with store bought, unhealthy bread. It is addictive. Maybe some of you bake healthy bread, but a good portion of us don’t and eat too many unhealthy breads. So this recipe is a a wonderful bread recipe. And one more thing. This IS bread. Otherwise, you are also, in fact, criticizing every raw vegan bread out there as well as anything different from what you are used to and your description of it. My point is, if you don’t like this BREAD, go bake bake your own bread
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and please keep your snarky comments to yourself. It was so unpleasant to read. Reply CAROLINE June 3, 2015 at 9:47 am I am sorry to see such vitriol heaped on you for POLITELY pointing out the fallacious statements. I think this “life changing bread” recipe is very interesting and I am keen to try it but I agree that it is not bread. People who want to attack you for what you have written need to chill out a bit. Reply MOE June 4, 2015 at 9:08 am I agree, I didn’t think Artisan Enthusiast was at all snarky. Yes, anyone who wants to can call this, or something else you might slice and toast or use in a sandwich, bread. But I thought her/his response was polite and informative. Some overly sensitive souls on this site! PROJEKTOWANIE WNĘTRZ November 23, 2014 at 12:39 pm I made bread from the description and came really delicious . I did so far only on sourdough bread . Reply PROJEKTOWANIE WNĘTRZ November 22, 2014 at 4:34 pm I have never eaten such bread. Always I make sourdough bread . I have to try as described by you. Reply RO November 21, 2014 at 6:23 am looks delicious Reply AIRYFAIRYCELT December 21, 2015 at 5:03 pm Well you know m, it is delicious to some, we have our different tastes, good too, plenty to choose from. I do not like the cotton wool breads myself, I am older than most here I think and I am still open to getting a good look,about and trying something that I think will be appreciated by my tastebuds. My cooking has improved no end as I am finding things I can do and enjoy too. I think the bloggers are great and they do us all
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a marvellous service and I really appreciate them. Reply Pingback: Nut, Seed and Oat Loaf – Apples Under My Bed FLORENCE November 17, 2014 at 1:25 am Been making this bread for over a year. My favorite thing to do is slice it thin, and bake it low and slow to make crackers. Serve with blue cheese and fig jam. Add pecans, walnuts, dates or coconut. Truly amazing. Have shared it many times with friends. Sunday afternoon ritual. Bread for the week. Thanks. Reply JEANNE January 10, 2016 at 5:08 am I would love to hear more about the Baking time if you could share. Do you bake for 20 minutes, then slice the and remake? What temperature and about how long, thank you a bunch! Reply Pingback: life-changing bread & a lesson | rebecca nimrod Pingback: blog 2: tips van health foodie Sarah Britton; waarom je beter geen koffie na het eten kan drinken | eTZEtera... Pingback: Fresh Soup: Leek & Cauliflower | THE FRESH GINGER Pingback: gluten-free, dairy-free, egg-free options! | Terra Life Pingback: New World Baking My Time In Shanghai | We Get Healthy JASMINE November 13, 2014 at 2:43 pm I’m 20 and live in Australia, and I must say that I love this blog and especially this bread! Having made it plenty of times exactly to the recipe, I’m now experimenting with adding cinnamon, extra honey, and diced dates for ‘raisin toast’- it smells amazing already! Reply FAITH April 18, 2015 at 3:02 pm This is my fave bread! I also add some organic dried cranberries Reply Pingback: 전세계의 최신 영어뉴스 듣기 - 보이스뉴스 잉글리쉬 Pingback: Ingredient of the week: Barley | canada.com Pingback: Heather’s Toasted Super Seed Power Bread from Yum Universe (Vegan, GF) — Oh She Glows Pingback: ένα διαφορετικό ψωμί | GRACE
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November 10, 2014 at 7:07 pm NIce) Reply Pingback: 9 Tips to Survive an Elimination Diet | One Medical Group KATE POWELL November 5, 2014 at 9:52 pm Amazing amazing amazing bread! I reblogged your post: Please contact me if you would like me to take it down. Reply Pingback: Reblog: The Life-Changing Loaf of Bread | katwritesfood Pingback: RECEPT Glutenvrij DETOXBROOD |Bioteaful ELEANOR November 3, 2014 at 6:06 pm Oh WOW! Made, but baked without a pan on cookie sheet. Baked for 40 minutes one side only. Wonderful moist sliceable and so worthwhile. I toast in coconut oil and serve with maple syrup for a delectable french toast. THANKS FOR WHOEVER FIGURED THIS ONE OUT AND SHARED IT! Reply CATHERINE KARAS November 2, 2014 at 4:14 pm I love this bread. I added 1/2 cup raisins, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves and substituted raw cocunut nector for maple syrup. Thank you so much. Reply Pingback: Life Changing Loaf – My New Roots | The Foodie Vet Student MOZE October 27, 2014 at 3:55 pm I’d like to get My New Roots in my email inbox. thanks Reply HC May 21, 2015 at 1:36 am You can subscribe at the bottom of this page, click on the green bar below Sarah’s picture. Reply Pingback: 6.5 X3.5 Glass Loaf Pans - test Pingback: rawish brownies + life is good | Wholesome Little Grain Pingback: The Life-Changing Loaf of Bread | My New Roots | d'liteful cravings Pingback: Chickpea and Kale Sandwich Spread from Plant Power | Your Vegan Girlfriend ANNA October 26, 2014 at 9:39 pm AMAZING! I never comment on posts but I just had to add my two cents here. I used quinoa flakes instead of oats. Came out perfect and tastes divine. THANK
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YOU, THANK YOU, THANK YOU!!!!!!!!!!!! Reply RUTH October 29, 2014 at 2:02 am This bread is fabulous! I made it exactly as stated and it was great. Subsequently, I have substituted chopped walnuts for the hazelnuts and occasionally honey for the maple syrup. I personally prefer the walnuts, since it seems to slice a little easier, and I prefer the flavor. I have also made a batch and a half, since my pans are slightly larger, with the same results. This is now the only bread we eat. It toasts beautifully in a toaster oven. Reply LIZ January 17, 2015 at 9:17 am Thank you very much for sharing this recipe. Easy to make, tastes delicious – excellent. KAT February 16, 2015 at 7:03 am Anna – did you have to put in more water? Did you use equal parts quinoa flakes to oats? I made it this morning as is but oats have been upsetting my tummy lately so I probably should have tried it with quinoa flakes but I’m a stickler for making most recipes as is first time. Reply Pingback: Friday Favorites | A Tasty Life NADIA76PL October 23, 2014 at 10:58 am Hi, i am from Poland, and I think polish food is the best in the world:) Reply Pingback: Jam and bread | Sounds Delish MARNA October 20, 2014 at 9:45 am Found this recipe last week. Made it last night. New addiction!! An absolute winner….. ! Thank you 🙂 Reply Pingback: Bond Appetit Personal Chef Services – 55. Dancing through Sunday food specialist Bec Thexton joins me for a Q&A Part II Pingback: Bond Appetit Personal Chef Services – 54. Dancing through Sunday food specialist Bec Thexton joins me for a Q&A Part I Pingback: Gudomligt fröbröd utan vetemjöl (glutenfritt) | kostschema.com SOMERSET WEDDING
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GAL October 15, 2014 at 5:40 pm That looks super delicious and healthy! Reply Pingback: Help! Exercise Blows A Reader’s Good Hair Days : No More Dirty Looks CHANTE SBORO October 14, 2014 at 3:24 pm Bonjour voila un lien : Cordialement Rodolfo Lenfest Reply Pingback: Wraps or Bread? | conscious-foodie Pingback: Currently Crushing: Bookmarks continued | Sunshine Living JOANNA October 13, 2014 at 4:54 pm Thank you, thank you, thank you. My son has anaphylactic allergies to wheat, dairy and egg… and he is enjoying his first slice of bread ever with a grin on his face. Reply DECOREART November 23, 2014 at 6:48 pm egg is bleeee Reply Pingback: The Life Changing Loaf of Bread | Multitude of Sins Pingback: Restaurantday a józsefvárosi dzsungelben – kenyér | 50 KILOMÉTERES DIÉTA AKANKSHA October 12, 2014 at 7:54 pm hi…thanks for posting this..increadible recipie. I wanted to know as I am from India and maple syrup is not avialable easily can u suggest something else that we can use as a replacement. Reply B October 14, 2014 at 2:37 am Honey Reply Pingback: Bilbo Baggins Bread: A Nutty & Seed filled Bread | An Eclectic Foodie Pingback: The Bread That You Must Make Immediately | mumanddaughter Pingback: Формула здоровья — Здоровый старт Pingback: The only food blogs you’ll ever need | The Kitchen Library Pingback: Chleb pełen orzechów i pestek bez mąki – ŻONA ZRÓWNOWAŻONA JESSICA October 7, 2014 at 2:54 am I doubled the maple syrup and added a cup of raisins and a heaping teaspoon of cinnamon. Topped with a little peanut butter and honey. Woah baby. I also made a regular loaf which was insanely delicious. Thanks for the recipe! 🙂 Reply Pingback: Life-Changing Bread. It’s true! | FindingFresh Pingback: Delicious and healthy bread alternatives -
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Amelia Harvey Pingback: Notebook pages | Classiq Pingback: Every Once in Awhile | Bridget Schmidt - Inky Jazz MANDY D September 29, 2014 at 6:54 pm Hey Sarah! I made this Life Changing Loaf of bread the other day and we ate it already. My husband ate 4 pieces yesterday and the day before, with a bit of coconut oil and unpasteurized honey and he loves it. He wants more bread for lunch today! My husband doesn’t eat bread, he is a marathon runner, and he said your loaf agrees 100% with his tummy. It was really good! I toasted the hazelnuts to remove the skin because I have a slight allergy to them, and plus I wanted to remove the enzyme inhibitors. I had a pack of psyllium husk powder in my cupboard just begging to be used so thank you! You did indeed change our lives with this bread. Thank your friend as well for us! ♥ your blog! Mandy Dugas @ MandysHealthyLife.com Reply Pingback: Michelle Obama, Vegan Smoothies, and Bird Food | No Fun Blonde Pingback: Tuna Salad & Pickles {quick & easy} - Comfy Belly Pingback: gratitude-a-thon day 414: saying goodbye, and why we ever said hello to start with | *the gratitude-a-thon LATTEMAMA September 23, 2014 at 7:36 am Hi there! Thanks for this – we tried it out and loved it. We are always happy to find gluten free recipies here in Malaysia where they are not widely available. Reply Pingback: Precision Movement's favourite healthy recipes | Precision Movement Pingback: Clean food favourites - the best bread - HOME IBIZA Pingback: The most amazing gluten-free yeast-free bread | Bristol Fitness Classes Pingback: Rezept: Das beste Brot der Welt | amazed Pingback: Recipes: The Life-Changing Loaf of Bread | LAB5 Fitness Seattle WA Pingback: Frøkopper
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| DogmeMad Pingback: Clean food favourites - the best bread - Rach Bryant IVY September 18, 2014 at 6:17 pm I made this loaf successfully in the winter and adored it! We live tiny and I’m doing my best to figure out slow cooker baking in an attempt to keep the heat inside down while still enjoying some of my favorites. Has anyone considered or tried this loaf in that manner? Reply CASEY September 21, 2014 at 11:55 pm Have you tried in a crock pot? Maybe cook it long enough to be sure it’s done with the lid on, and then with the lid off to dry it out? Or with the lid on crooked the whole time? Reply NINA October 9, 2014 at 12:45 am I don’t think a Crock Pot is the best way to cook this loaf. The heating element usually is in the back side of the pot and maybe you won’t have a nice even temperature all the time, also I think it won’t brown the sides of the loaf. But if you try, let us know it it works! Reply ASTRID October 9, 2014 at 2:24 pm I would like to make your fabulous receipt. Did you translate it in french ? and can I find your book in french translation ? Thanks a lot for your answer. Reply CORINNA September 10, 2014 at 2:17 am I love this bread, as it’s tasty and so nutritious, but what amazes me about it, is that it keeps you fill for such a long time! thanks so much, Reply ERNA September 6, 2014 at 10:29 am I made this bread last night and it’s amazing… even though I am unable to get half the ingredients for it as I live in Cambodia and the organic
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health shops sell Spam. I didn´t have enough almonds and threw in some cashews, do not recommend having cashews in the bread, they get soggy. Syrup is so expensive and no stevia to be found so I used honey instead. I´ll definitely be using this as a base for other breads that I make. Thanks for sharing the recipe. Reply LORIE September 11, 2014 at 10:41 am I only got Pysillium seeds as a whole and not only the husks. I decided to shred them before use, but I wonder if I need more water, like you do for the powder? Reply MARINA September 5, 2014 at 8:42 pm OMG! Absolutely life changing! Best bread ever! Thank you soooo much for this recipe! Reply ALEXANDRA MEDLEY September 1, 2014 at 1:40 am Incredible recipe. I made it but added dry buckwheat groats which were and incredibly delicious addition. Do not use almonds over hazelnut. Despite cost, go for the more yummy nut! I also cooked 43 minutes, not 40. Buckwheat groats though….. Those need to be in the recipe. Add two more tbs to compensate. Reply SHANNON September 29, 2014 at 6:00 am Did you just add the groats as extra or as a replacement for something? Reply WENDY August 31, 2014 at 10:09 am OMG why did I wait so long to make this! It is very scrummy and so quick and easy to make. Thanks for sharing the recipe x Reply GEORGIE August 29, 2014 at 4:40 am This sounds great! But I was wondering if you could substitute the coconut oil and glee for extra virgin olive oil? I can’t have coconut oil or butter Reply LINA November 26, 2014 at 10:39 pm Yes, olive oil works fine. I just ate the first slice. It´s awesome 🙂
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Reply BARBARA August 23, 2014 at 5:02 pm Hey there, I think the recipe is great and I would like to try doing it but as I am in Spain I don’t think I will find all the ingredients for example can I do without the chia seeds and psyllium seed husks or are they absolutely necessary?…or I can put more of the other? and maybe instead of putting the maple syrup can I use honey or malta? what about the coconut oil or ghee…may I use virgen extra olive oil o simple melted butter or nata? Thank you very much for you kind help! 😉 Reply SR August 23, 2014 at 12:03 am Fantastic bread, ‘been hacking it with a couple of my own additions, cranberries specifically, and raisins. Travels well, packs well, freezes well, keeps well AND keeps me well. I know where I first saw this bread, it was in the Hammacher Schlemmer catalog, under “The” Life Changing Loaf of Bread…;-) Reply HEATHER ROLFE August 21, 2014 at 8:40 am Thankyou for this recipe, it is fantastic, made it 2 different ways, the way set out in the recipe but I didn’t leave out for 4 hours, I threw it straight in the oven.. Perfect.. then I made another loaf substituting half the sunflower seeds with pepitas and all the nuts with a fruity trailmix, to die for, (fruit loaf) I took these both to one of our cooking days at my trainers house for the gym members to try and they all loved it, served with a homemade spicey tomato chutney on the plain loaf and a ricotta and honey pot on the fruit loaf.. this will be a regular occurrence at my house.. many many thanks for this.. Reply KRISTEN August 17, 2014 at 7:25
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am I made this bread this morning, and while it looked perfect, as soon as it started cooking I could smell that it was going to turn out sour! Sure enough when I cut off a piece it was sour and disgusting and I unfortunately had to throw it out. I’m not sure what I did wrong as I followed the recipe exactly, though I’m wondering if the seeds were over activated by resting it overnight. Would it have been better if it only sat for a few hours before baking?? If anyone has figured out the problem I’d love some help! Thanks Reply BARBARA August 10, 2014 at 4:21 pm I just realized the recipe calls for whole flax seed and I added ground, without adding more water! Should I take it out of the pan, add water and start the 2 hour wait again???? If so, how much more? Help? Reply EVELYN August 13, 2014 at 4:41 am Barbara, I have found that I just add more water and let it sit longer (overnight in the fridge). Then I bake longer at a lower temperature. Reply KAMINA August 7, 2014 at 5:44 am Literally life-changing. Thank you so much for creating this amazing loaf! <3 Reply JACQUI August 9, 2014 at 5:41 pm I am with kamina. So easy, nutritious, and absolutely delicious. Thanks for sharing. Reply DANI August 5, 2014 at 8:42 pm A.M.A.Z.I.N.G. Absolutely thrilled to bits with this recipe. I am relatively new to holistic way of live but thanks to you and this recipe this feels like an incredible journey so far! Bread is my Achilles’ heel, the only thing that could make me abandon any diet plan. Not anymore! Keep up with what you do, please, you are such an inspiration to me
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Sarah! Lots of love, Dani Balkanska Reply ONFOODANDFILM.COM July 30, 2014 at 6:12 pm I love this bread! I’ve made many loaves and am addicted. Thank you so much. I do have a question… the silicone pan is a must (I’ve tried both and non-silicone does not work well.) Even with silicone, though, when I flip it, the entire bottom layer sticks to the bottom of the pan. It’s not a huge deal as I smooth out the top and bake it and it still looks and tastes fine. But I wondered if there was a way to get it not to stick, or if I should cook it a little longer, or…? Thanks! This is life changing indeed. Reply MARION August 3, 2014 at 7:09 pm I haven’t tried the recipe yet but what about trying a regular loaf pan lined in both directions with parchment paper? It should then *hopefully* lift right out! Reply NINA October 9, 2014 at 12:52 am Make a parchment paper or aluminum foil sling. And grease these too, I grease with PAM. Reply ANGIMW July 24, 2014 at 10:33 pm LOVE this bread! My most recent batch I used an extra T of maple syrup and dried cherries. Can’t wait to toast it up! Thanks so much! Reply HANNAH July 24, 2014 at 10:02 am Hi All – I have made this a few times now and its worked really well, delicious! I don’t digest oats too well so I substituted with buckwheat flakes (which are wheat/gluten free btw despite the name) and it worked perfectly. Reply KATHERINE July 18, 2014 at 3:21 pm I’ve made this bread twice already! Has turned out perfectly each time. I didn’t have a silicone bread pan, but a metal pan worked just fine and the second
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time I doubled the recipe so it would fit in my pan better and it turned out great! Reply LOREN July 17, 2014 at 9:26 pm I made this bread with walnuts (which I lightly toasted before adding) instead of hazelnuts/almonds and added a 1/2 cup of dried cranberries. I also increased the maple syrup to 3 tablespoons instead on 1 to make it a little sweeter. It came out perfect. For those that are gluten free, do you think you could substitute cooked brown rice for the oats? I am excited to try it again, but use sesame seeds instead of the hazelnuts/almonds. Reply HELENA July 16, 2014 at 6:18 pm Hello this is great recipes, i have celiac diasese, and i cant eat oat. what can be used instead oats. thank you Reply ROSEMARY July 24, 2014 at 11:01 am Hi Helena – I amusing rolled quinoa instead of the oats. Hope this works for you. Reply BINA July 5, 2014 at 5:48 pm This bread is AMAZING!!!! Is it life changing- 100% yes!!! I made it today and had it with homemade dairy free pesto, hummus and then with avocado- it tasted phenomenal with everything. And toasted its super delicious too. My children loved it and claimed it is their new favorite bread. Thank you so much- at last an easy bread recipe- i cannot wait to try different variations of this. Reply KAREN June 30, 2014 at 12:13 am I add cranberries and an an additional tablespoon of coconut oil. I also use honey instead of maple syrup. Also, I find that this bread keeps in the refrigerator for a couple of weeks if you wrap in wax paper and then foil. Two things this recipe doesn’t mention that I do – grind the flax seeds
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and use sliced almonds. Reply Pingback: June 23 breakfast | keeping track SUSAN GRANDINETTI June 23, 2014 at 5:33 pm This looks SOOOOOOOOoooooo exciting, I cant wait to try it. I have been struggling with missing ‘breads’ and plan to try it raw one day too. I will let you know what happens. In the meantime, thank you and best wishes always! Reply MS BROWN June 23, 2014 at 11:39 am I make this weekly & it comes out consistantly perfect everytime! Effortless & can be flexible with substitutions. THANK YOU FOR THIS AMAZING RECIPE!!! Reply Pingback: BERRY & CHIA SEED JAM | Sophie Craves... TRACY June 20, 2014 at 4:31 pm Love this! Wondering if anyone has done a nutritional breakdown for this recipe. Thanks! Reply JOYCE October 4, 2014 at 7:36 pm Hi Tracy, I have made this bread several times and wondered the same thing about the nutritional value. I broke down the total amounts for Calories, Fiber, carbs and protein. Of course this is not an official statement but this is what I found for the total loaf of bread made per instructions: Whole loaf: Calories 2458 Fiber 90 Carbs 225 Protein 79 Of course you will need to divide by how many slices are in a loaf to get individual serving. I usually end up with approx. 17 slices per loaf, which comes out to be per slice: Calories 145 Fiber 5.3 Carb 13.3 Protein 4.6 I would be interested to see if anyone else has come out with their own assessment. Joyce Reply JONNA March 30, 2015 at 10:22 am I cam eup with 2700 calories. I cut into 19 smaller slices. Love it, but can’t eat too much! AUSTINELSIE June 20, 2014 at 2:19 am Thank you so much for this recipe. Much
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more tasty than any other bake at home gluten free bread (bleck!). So quick to put together when using a kitchen scale. Plus the nutritional profile is great: protein, fiber, potassium, good fats. I substituted equivalent weight (90g) to replace the flax with chia (all flax smells rancid to me… Once you smell bad flax it’s hard to go back) and didn’t add the 2 TB chia. I’m allergic to oats so I used whole quinoa (not flakes) at the same weight (145g), which crisped up beautifully. I couldn’t find psyllium seed husks at my local WF, but found psyllium seed flakes in the health & wellness aisle. When I did the flip directly onto the rack I placed foil on the rack to keep with my avoidance to oven cleaning. Love the flexibility. Can’t wait to try variants… Hemp seed, rosemary, herbes de Provence Reply EMMA November 29, 2014 at 12:28 pm Thanks for the comments re using quinoa instead – I’m intolerant to oats (awful, really!) and was just wondering whether that would be an ok substitute!! Reply Pingback: Rival the Rose Pingback: Joogabrunssi ja Hesarin juttu | masulla Pingback: Five Alive Friday | Checks and Spots Pingback: Supporting Our Healthy Workplace - Talk Shop Media Pingback: Homemade Seven Seed Coconut Bread | [hand-meyd] Pingback: My New Roots’ Life-Changing Loaf of Bread | Customer العاب سيارات June 11, 2014 at 12:49 am If you would like to get much from this post then you have to apply such strategies to your won web site. Reply JESSICA June 10, 2014 at 3:32 am Hi, I just wanted to know if I can use normal butter instead of Ghee or Coconut oil? Coconut makes me sick and Ghee is really hard to get around where I live. Thanks for your
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help. 😀 Reply STEPH August 18, 2014 at 2:11 pm You can easily made ghee yourself, Jessica. Just simmer butter on low heat to clear it. use a siff when pouring into a container – what hardens in the end is ghee = clarified butter. Keeps in the fridge for some weeks. Reply ROBIN June 9, 2014 at 4:28 pm High in fat and calories – 1/10th of a loaf: Nutrition Facts User Entered Recipe 10 Servings Amount Per Serving Calories 228.6 Total Fat 16.1 g Saturated Fat 4.6 g Polyunsaturated Fat 5.3 g Monounsaturated Fat 4.0 g Cholesterol 0.0 mg Sodium 235.4 mg Potassium 170.5 mg Total Carbohydrate 19.0 g Dietary Fiber 6.0 g Sugars 4.5 g Protein 6.1 g Vitamin A 0.0 % Vitamin B-12 0.0 % Vitamin B-6 5.1 % Vitamin C 0.3 % Vitamin D 0.0 % Vitamin E 37.4 % Calcium 4.0 % Copper 15.0 % Folate 7.6 % Iron 10.4 % Magnesium 8.5 % Manganese 22.2 % Niacin 4.5 % Pantothenic Acid 9.0 % Phosphorus 18.2 % Riboflavin 5.1 % Selenium 14.5 % Thiamin 0.9 % Zinc 4.5 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Reply Pingback: The Life-Changing Loaf of Bread – Lavender and Olive HUNGRY SHARK EVOLUTION HACK June 3, 2014 at 3:50 am Then medicine evolved moving from cottage industry to commercial empires. Put 3-4 players at one end of the pool and give them one rubber duckie apiece. Sharks are generally large and few people would be able to fend one off successfully if the shark decided you were his next meal. Reply YAHOO June 2, 2014 at 7:42 pm Wonderful beat ! I would like to apprentice while you amend your website,
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how could i subscribe for a blog website? The account aided me a acceptable deal. I had been a little bit acquainted of this your broadcast provided bright clear idea Reply WEBDESIGNTORONTO88 May 30, 2014 at 7:45 pm There are some interesting time limits in this article but I don Reply Pingback: Green and groovy broccoli pizza Pingback: Day 21 (25th May 2014): Race day & Sunday Afternoon Cooking Class | A Personal Trainer's Blog ONLINE PHARMACY May 24, 2014 at 2:32 pm I comment when I especially enjoy a article on a site or if I have something to valuable to contribute to the conversation. Usually it is caused by the sincerness displayed in the post I read. And on this article The Life-Changing Loaf of Bread | My New Roots. I was actually moved enough to post a comment 😉 I do have 2 questions for you if you usually do not mind. Is it just me or do some of these responses come across like written by brain dead people? 😛 And, if you are posting on other online sites, I would like to keep up with everything new you have to post. Could you list every one of all your communal pages like your linkedin profile, Facebook page or twitter feed? Reply CINDY May 21, 2014 at 3:47 pm For those of you looking for Psyllium Husks…try your local feed store. You know, where people by feed for horses, goats, chickens, etc. Psyllium is commonly fed to horses to prevent sand colic. They sell it in little tubs, (very expensive,) but some places also sell it in bulk, (cheap.) Our store even has organic P. Reply Pingback: LIFE-CHANGING-BREAD by My New Roots | guga's kitchen Pingback: 20 Easy Ways To Detox Daily | intheLoop | Yoga
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. Pilates . Health . Fitness | Singapore Pingback: Day 13 (17th May 2014): Let’s Talk About Strikes | A Personal Trainer's Blog NATASHA May 18, 2014 at 3:49 pm Oh my god, the Life Changing Loaf is spreading like wildfire!! David Lebovitz (pause to hear choir of angels) just posted a recipe from a baker in SF for “adventure bread” from his new cookbook and I took one look at the pic and thought, “hey, that’s the life-changing loaf!” Apparently, this goodness has crossed the ocean and made it to America. Woohoo!, healthy bread is catching on and perhaps you inspired the trend 🙂 Reply JOHANNA March 9, 2015 at 9:39 pm the guy in SF making Adventure Bread that Lebovitz posted was making it a long time (years) before My New Roots (Sarah) posted this. Could be where Sarah and others have gotten the idea from–not to take anything away from Sarah’s bread.. Reply Pingback: the life changing loaf of bread | nichtnochsoeinlifestyleblog Pingback: Seeduction Muffins | megg salad Pingback: A Healthy Choice For Your Easter Weekend - My Website HOSTGATOR VOUCHER May 13, 2014 at 6:57 am What’s up it’s me, I am also visiting this web page daily, this web page is genuinely nice and the people are actually sharing nice thoughts. Reply HTTP://O-FILMACH.PL/ May 12, 2014 at 8:59 am Paragraph writing is also a fun, if you be acquainted with afterward you can write or else it is complex to write. Reply علاج ادمان May 12, 2014 at 3:48 am علاج ادمان – علاج الادمان Reply Pingback: friday favorites edition 2 | a smidgen of adventure Pingback: The most amazing bread | BY LOUISE*SK PAULA May 7, 2014 at 3:21 pm This bread is incredible and I Substituted the oats with buckwheat flakes and
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this works perfectly. THANK YOU for this awesome recipe truly delicious toasted, absolutely yummy. Reply SARA May 5, 2014 at 4:50 am Pregnant and Zinc deficient, my natropath recommended this to me (with a partial substitution of pumpkin seeds for some of the oats). It took me all of 3 hours to gather the ingredients and bake my first batch – well worth the effort. I have recommended this to several friends already and shall be keeping some in the freezer at all times to have toasted (heaven!). The good things it seems to be doing for my body are too numerous to list but suffice to say, even in seemingly small quantities it has changed my life! Reply Pingback: sage roasted butternut & spring onion soup | Cortado Chronicles CLAUDIA April 30, 2014 at 9:15 am Dear Sarah, I made this bread yesterday and I did put it in the toaster like you suggested. It’s delicious!!! I will make it again and I posted and shared your blog a lot. I ate the bread with avocado-“nutella” (raw, vegan, yummy!!). Heavenly 🙂 I also posted a picture of the bread I made on my instagram. 😀 Thank you very much for this brilliant recipe!! <3 Love, Claudia Reply Pingback: Alternaloaf (or, the “life-changing loaf of bread”) | andcuriously.net TEREZE April 29, 2014 at 3:48 am Hi Sarah, I’m so pleased to say that I’ve been introduced to your blog through this fantastic recipe. I’ve been diagnosed with Insulin resistance over a decade ago. Unfortunately, that meant I had to give up my beloved bread among other things. Just made a batch of this recipe last night as I had all the ingredients on hand, yay! I baked it this morning and just had my first slice and love it. I’ll
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certainly be making this again and again. What I love about it the most is that I no longer feel deprived of bread. That is such a liberating feeling. Certainly life changing for me. Forever grateful to your ingenious and generosity. Reply Pingback: Chleb bez mąki | Vegerunner.pl SEVERIN April 27, 2014 at 1:38 am Just tried the recipe – it is brilliant, thanks so much for sharing! I used more flaxseeds instead of chia, honey instead of maple syrup, and olive oil instead of coconut oil. Worked like a charme. I figured out the nutritional value, thought this might be useful for others: per 100g: 8.2g protein 22.6g carbohydrates 22.5g fats 315kcal 10.6g dietary fiber A whole loaf has about 900g. Reply KAY L FORD-SOLLIMO April 26, 2014 at 1:25 pm This sounds amazing. I’ll be shopping for the “unusual” ingredients to give this a try. Thank you. Reply Pingback: A Day at the 'She is Wild Relaxation Retreat' | Bespoke-Bride: Wedding Blog Pingback: breakfast breads Pingback: My Foodie Inspirations | Practise Wellness RITA April 22, 2014 at 10:47 pm Loved the recipe! Tried it today, delicious. Now I can finally eat breat again! Reply Pingback: Green Spirit Breakfast Bowl and One Year Anniversary! | Green Spirit Adventures GAMES GENRE April 22, 2014 at 6:14 am For playing online you don’t have to spend money on accommodation and transport. Your team will work to meet the requirements within the deadline, and if you make it then the payout is all yours. Every mission is different, you will experience different game styles as you progress through the game. Reply OBTENIR GEMMES CLASH OF CLANS April 21, 2014 at 3:08 pm lifework liftable liftgate liftoffs ligament ligating ligation ligative. fulhams fullams fullers fullery fullest fulling fulmars fulmine. toolings toolless toolroom toolshed
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toothier toothily toothing tootlers. Reply Pingback: Life Changing Bread á la Helena (glutenfrei und vollwertig) | HelenaNature Pingback: Voorproefje: Supergezond Paasbrood! | Mr Daily Dishes FOREST April 18, 2014 at 7:47 pm I’ve been exploring for a while for top quality articles or blog posts on this kind of area. Exploring in Yahoo I finally stumbled upon this site. Looking over this info made me uncovered just what I needed. I will visit your site often. Reply JASKRA April 18, 2014 at 4:58 am An impressive share! I’ve just forwarded this onto a coworker who has been doing a little homework on this. And he actually ordered me lunch because I discovered it for him… lol. So let me reword this…. Thank YOU for the meal!! But yeah, thanks for spending some time to talk about this subject here on your site. Reply Pingback: Change your life with Life Changing Loaf TERRIE April 13, 2014 at 6:53 am I tried to make this in a metal pan. Now I will be converting it into granola tomorrow. It did not turn out. Very disappointed because now my hubby is talking about how delicious it smells and we won’t be able to eat it as bread. I followed the recipe and made no substitutions. It solidified on the bottom but the top was still very crumbly. I assume that means that the psyllium sank to the bottom and wasn’t well stirred into the whole. Not sure how that can be prevented since it is more ground than the other ingredients and sifts through everything. Even after stirring well, it evidently didn’t stir back up to the top. I will try the recipe again but the next time I will stir in a bowl and use foil or parchment in the pan. Looking
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forward to enjoying the bread. Reply Pingback: Sabbatical log: Day 20 | vaughnda Pingback: A Healthy Choice For Your Easter Weekend - Toronto City Gossip - Toronto City Gossip Pingback: Kale, Broccoli & Spinach Pesto Soup | The Sensitive Foodie Pingback: Food Crave | Favorite Recipes & New Recipes | DIY Tutorials Pingback: The Bread of Life, or "That's Life" Bread | Bring It! GAMES April 6, 2014 at 2:37 pm The player who can accumulate the highest number of points at the end of the selected number of rounds is the winner. Her mission was after all was to annoy the guy so that she can be the center of all attention. Many games can be played absolutely free which obviously makes them extremely popular for people of all different ages not just the younger generation. Reply Pingback: Kjøttproduksjon og fem vegetarblogger | firesesonger Pingback: Bezglutenowy Chleb z samych ziaren – Chleb zmieniający życie | BeMam MOBILE RPG GAMES April 5, 2014 at 10:36 am I am really impressed with your writing skills and also with the layout on your blog. Is this a paid theme or did you customize it yourself? Anyway keep up the nice quality writing, it’s rare to see a great blog like this one today. Reply Pingback: Naan, Nachos, & Nuts | Coffee Stains Pingback: Bijzonder brood (zonder kneden) | Dijkstra bakt ze groen ARNOLDO April 3, 2014 at 7:38 pm I’m curious to find out what blog system you have been utilizing? I’m experiencing some minor security problems with my latest blog and I’d like to find something more secure. Do you have any solutions? Reply INTOLERANT CHEF April 2, 2014 at 9:09 am Hi there! I just want to apologise and tell you that I posted your recipe without permission 🙁 I
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was sent this recipe from my mum without any info, then saw it on another blog. I did seek approval from both mum and the other blogger, but wasn’t aware at the time that you were the author of it originally. I’m putting a link to your post on my post so you get the recognition for your wonderful idea and all your hard work in creating such a yummy recipe. I really am sorry, and wasn’t trying to steal your intellectual propety. I do want to say though, how much I’ve enjoyed this bread! I made a variation with dried cherries and coco nibs in it and it was great. I just had to be careful not to use to much fruit or it would be very crumbly. Anyway, I do hope you will forgive me, Rebecca, The InTolerant Chef Reply KATE April 2, 2014 at 12:37 am I studied abroad in Copenhagen Spring of 2013 and fell in love with the rogbrod! Since being back in the US I have found it at specialty stores but it is just not the same to the brand I had in Copenhagen. I can’t wait to try this break out for some smorrebrod! Reply Pingback: Flohsamen-Brot für ein anderes Leben? - Heilfasten Blog von Heilpraktiker Gräber EAT TO LIVE RECIPES March 31, 2014 at 11:01 am Great information. I love all the posts, I really enjoyed, I would like more information about this, because it is very nice, Thanks for sharing. I like the site best. Reply Pingback: Karkkia! Herkkua! Makeaa! Mullenytnytnyt! | Pingback: Can CarameloRomesco + Flourless Bread » Can Caramelo Pingback: Ein Laib Brot, der Ihr Leben verändern könnte? | Energie und Kraft im Leben Pingback: Heute mal Brot statt Kekse. Nuss statt Gluten. Geschmack statt Krümel. - KeksTester
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Pingback: My First Loaf | The Nourishing Cupboard Pingback: Sarah Britton: la guru del cibo buono e sano – La ricetta del suo pane senza farina – Maccarese Stazione Pingback: Sarah Britton: la guru olistica del cibo buono e sano - Non Sprecare TEAL March 22, 2014 at 5:04 am I love this bread, but it always comes out somewhat crumbly and I put those on top of salads or in yogurt, but I would love to be able to slice it and put in the toaster. Any suggestions? Reply HEIDI March 21, 2014 at 8:40 pm Hi Just wanted to drop a quick thumbs up on the recipe. Sounds delish 🙂 But remember never to heat oven to more than 160 celsius when using nuts. All the good fats are destroyed when cooked at higher temperatures. 🙂 Reply Pingback: Brot again – DAS Brot « Sonnennest CHLOE March 21, 2014 at 8:50 am Cant wait to try this bread. Big thank you Reply Pingback: [LIFESTYLE] The Life-Changing Loaf of Bread - WHAT I BOUGHT TODAY Pingback: Miriam Betancourt Rezept: Brot mit Brennnesselsamen | Auf dem Dao-Weg BERNADETTE March 20, 2014 at 6:29 am Hi there, I have made this loaf twice and it has been so lovely, my third and 4 attempts have been disastrous! The bread has a horrible, horrible aftertaste to it, sooo disappointed, it’s numbing to the mouth…I ditched the last loaf and just made another the same…grrrrrr……any suggestions why this might be, have followed recipe exactly? Please help me…..I really loved this loaf! Reply KATYA October 25, 2014 at 7:39 pm Very nice, BUT: I think there’s something about the flax seed that can give it a strange aftertaste. Especially if they aren’t fresh or if you happen to be sensitive to flax. I liked
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the bread (and the idea of the bread!), but found the whole flax seed hard to take. There seemed to form a slimy — I don’t know what to call it — envelope? — around each seed. I kept finding them in my mouth, whole and slimy and not very pleasant. And I did feel a not so pleasant, lasting aftertaste after eating the bread. I have a new loaf sitting on the counter; I replaced most of the flaxseed with sesame seeds (I know, not the same health benefits and all that!) and ground up a couple for table spoons of flax just to see if the makes a difference. If not I’ll try sans flax next time. Wonderful recipe in all other respects. Reply ANNE DE BEUS March 19, 2014 at 4:35 pm I just tried making this wonder-bread and it turned out so yummy!!! It was really easy making it by just following your recipe. In my oven it had to cook much longer before it sounded hollow. Next time I will be creative in giving it my favorite flavors in addition. Thank you so much for sharing this!!!! Anne Belgium Reply TJ March 19, 2014 at 12:24 pm I love this bread, but to make it love carb could I replace the oats with more psyillium husk? Reply HULAHENS.COM March 19, 2014 at 6:02 am Link exchange is nothing else but it is simply placing the other person’s weblog link on your page at suitable place and other person will also do similar for you. Reply MO CARLSON March 18, 2014 at 5:39 pm WOW! This looks like something “straight from heaven” to me. I will arm myself with a shopping list for the ingredients this week and bake it as soon as possible. One reader
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had the idea to keep ingredients according to recipe in mason jars, so new loafs can be made quickly. As she also mentioned…these would make wonderful gifts. I will pick up that idea once I have tried it out myself, and share it via mason jars and little recipe print outs attached with special friends. Thank you for sharing this incredibly delicious looking bread with us! Reply SILVIA March 18, 2014 at 3:42 pm Hi, thanks for a great recipe. I made the bread on Sunday, and we all loved it. Definetely, I will make this bread very often now. 😉 By the way, I didnt put any psyllium husk there, and it turned out great. 🙂 Reply Pingback: 5 Feel Good Tips for the Senses - The GOODista EMILY March 18, 2014 at 3:42 am Any nutrition info per slice?? Reply HOLLY March 18, 2014 at 2:27 am I have tried twice and my bread will not stick together. Do I stir after I add all the ingredients and how much water do I add if I use ground flax seeds? I keep trying but haven’t had success yet….. Thank you!!!! Reply LYNDA March 17, 2014 at 6:35 pm This bread is truly life changing. I was sceptical before I made it – it is absolutely wonderful. Thanks for developing the recipe and moreso for sharing it! Reply JANA March 17, 2014 at 12:32 pm hello dear Sarah:-) I am a bit late on this one, but it took me some time before I found the physillium husks…HOWEVER now (my Monday morning spoil-yourself-activity) the dough is ready& resting…backing of the/your bread is scheduled for tonight after work:-))) very curious…HUGS+love to you&family in Canada or Copenhagen! PS: btw I am SOOOOooooooooo gratefull for having you+your incredible recipes, THANKS a zillion
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to you, the health-gourmet-angel!+big bunch of TULIPS too:-) Reply JAQS March 16, 2014 at 5:20 am I have made this recipe for the last few months. I have experimented with both quinoa flakes and amaranth flour as substitutes for the oak flakes. As quinoa flakes are expensive I have settled on the amaranth flour which does the job really well. Its lovely. Thanks so much. I eat it with combinations of boiled eggs, avocado, dahl and saurkraut with umeboshi and olive oil dressing…Yummy! Jaqs Reply BATTLEFIELD HEROES FUNDS GENERATOR March 16, 2014 at 2:16 am These are really wonderful ideas in concerning blogging. You have touched some nice factors here. Any way keep up wrinting. Reply PORSCHE 911 TURBO FOR SALE March 15, 2014 at 10:51 am The number 14 entry piloted by Rolf Stommelen and Kurt Ahrens retired a little earlier in the race with oiling issues. This car could attain a top speed of 172 mph and accelerate from 0-60 mph in a mere 5. In 1966, the Can Am’s first actual season, the European factories had little interest in a series that only lasted from September to November and was comprised of just six events. Reply BETTINA March 14, 2014 at 8:13 am Hi, I saw this recipe in German and thought I’m gonna give it a try. but what surprise to finde out that it was completely bitter. hardly eatable. what went wrong? which of the nuts and seeds does taste bitter? Please drop me a note or search me in Facebook. so get in contact. I really would love to finde a solution for this prob. 😀 Reply BLOODY MARY MIX March 14, 2014 at 1:55 am I for all time emailed this webpage post page to all my contacts, since if like to
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read it afterward my links will too. Reply JEANNE PATTI March 13, 2014 at 8:24 pm I love this bread! It is so easy and healthy. In addition to the ingredients listed, I also add raisins, dried cranberries and dried blue berries and a pinch of cinnamon. Oh so good toasted . Reply MARIANA JORDAN March 12, 2014 at 5:37 am Hi, I just wanted to share with you a video I made with your recipe. Since I discovered your blog I feel in love with you recipes. My video is on youtube, here is the link I hope you like it and it makes justice to your great blog. Reply Pingback: Life Changing Loaf of Bread + Rawvocado Spread | Life Is Like A Dumpling PAM BARBER March 11, 2014 at 11:03 pm I am addicted to this bread! I’ve made it 10-12 times and am finding I need it every day. Soooo good! Had fun reading through the comments today and found some interesting variations I may try. Thanks so much for sharing this recipe! Reply Pingback: Gluten free bread – SaJe <3 Food LINDA March 10, 2014 at 2:04 pm Hi Sarah, after a year of making and eating this lovely bread I wrote a blogpost about it on my gluten free blog. Hope you like it 😉 And thanks again, this bread changed my life too!! Namaste, Linda Reply WEIGHT LOSS GRAPH March 10, 2014 at 2:59 am It’s very straightforward to find out any topic on net as compared to textbooks, as I found this piece of writing at this web page. Reply Pingback: “life changing bread” – wird dieses brot dein leben verändern? | Maria mag Törtchen KATHI ROISEN March 9, 2014 at 7:38 am Have now prepared this bread 4 times and
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varied it a bit. First time was too dry. I used ground flax seeds and forgot to increase water content. Second time added a finely grated zucchini for moistness. (nice!) Third time used a few TBS of unsweetened applesauce for moistness (very nice). Fourth and best: ]Soaked 1/4 cup raisins in 1 1/2 c water. Microwaved for 30 sec. Used the “raisin water” as the water for the recipe (naturally sweeter) and threw in the raisins. Also, I chop (just a bit) the almonds and seeds (I mix sunflower seeds with pumpkin seeds and roast them for a few minutes first, brings out flavor. Over all we really like this bread for breakfast and I enjoy playing with these variations. Reply Pingback: winter {blues}. | The offbeat Chronicles of a TuTu with Tea COLLEEN March 7, 2014 at 6:09 am WOW just what I was searching for. Came here by searching for 1 Reply TERRA March 7, 2014 at 3:23 am So I am curious you had said so not give psyllium to kids . Does this mean she cannot eat the bread ? Reply EILEEN GAPKO March 6, 2014 at 5:03 pm I just made this bread and love it. I use coconut butter on it and it’s divine. Take 1 cup coconut oil, 1/2 agave, 1 tea turmeric and pinch of Himalayan salt and blend. Taste so great! Reply Pingback: 5 breakFAST maaltijd ideeën Pingback: This bread WILL change your life! | A Leaf Less Ordinary Pingback: Walking — it’s for the birds! | Detroit Area Rambling Network Pingback: Baked It: Liked It | GOLO blog ALICIA March 4, 2014 at 8:22 pm We have been baking a loaf of this bread every week since we stumbled across the recipe. I love my breakfast of life changing toast
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with yogurt and fruit on the side. It starts my day right. My only complaint is that we never manage to get it to last an entire week. I guess I will have to make it twice a week. At least it’s easy!!! Reply MICHELLE March 4, 2014 at 4:52 pm the bread came out perfectly. I greased my trusty metal bread pan and the results were great. The bread has great chew and is filling. Super recipe! Reply DAIVA March 3, 2014 at 10:56 pm Best bread ever, even for not bread eater like me… I used mixed sunflower, pumpkin, poppy seeds and pine kernels instead just sunflower seeds and came just brilliant! Reply EPICTICURUS March 2, 2014 at 10:13 pm Fantastic! My kids, one of whom is on a special diet with no eggs, dairy or gluten, loves this bread as does my wife and I. I also make a variant with 2 bananas instead of water and pecans for the nuts. I tried another variant with almond flour instead of oatmeal and while it tasted great it was too crumbly to be a real bread. The kids loved it though. My next experiment will be with buckwheat in place of oats. I suspect my kid is having adverse reactions to the oats. Thanks for the recipe! It really did change some lives. Reply Pingback: Sunday Snack | ELISON BROOKS MARTA March 1, 2014 at 11:27 pm This bread is amazing! It stays forever in my cookbook:) Thank you:) Reply Pingback: Serce na talerzu: Chleb bez mąki i bez drożdży i bez zagniatania PIRKATHRIN March 1, 2014 at 12:46 pm I discovered your recipe yesterday and just had to try it. Even my spouse loved it – although he might die now from an “healthy and vegan breakfast
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intoxication” 😉 Reply Pingback: CARROT PULP BURGERS WITH A SECRET INGREDIENT | hairway to vegan Pingback: gratitude-a-thon day 350: small bites friday | *the gratitude-a-thon STEFFI February 28, 2014 at 12:03 pm Wow, your bread looks great. I´ll try it soon. Greets, Steffi Reply KATHY MEDLAR February 27, 2014 at 7:56 pm Looks yummy!!! Did you chop the almonds? Reply SILVIA February 27, 2014 at 12:00 pm Hi, do you think I can substitue coconut oil with olive oil? S Reply KARIN February 27, 2014 at 6:57 am Yum! looks divine…. Reply Pingback: Life Loaf – an edible love story. | ANN February 24, 2014 at 10:43 pm About the honey, yes, why not? I used honey too. Reply ANN February 24, 2014 at 10:42 pm I loved it! But even though I left it in the oven for much longer, it was too moist. I didnt add extra water and I had the impression after mixing that it was quickly stiff enough. I left it on the counter for 4 hours at least. So I sliced ut the bread (well… rather an attempt to, since it fell apart) and continued baking for 10 minutes longer. But even after all this time in the oven I found it really hard to slice it, it fell apart. I have no idea why my bread stayed too moist (the sides were very crusty, on the other hand) and too crumbly. Should I put more psyllium husk in (and a little more water to compensate for that)? The taste was really good. Reply LORI February 24, 2014 at 1:10 am Can you substitute honey for the maple syrup? I’m not a fan of maple syrup and I usually use honey in other recipes and works fine. Just wondering if this will work too.
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Reply LAUREN February 23, 2014 at 6:36 pm Wow, such a fantastic recipe! The first time I baked it I was so thrilled at the results that I toasted three hearty slices to pair a Sunday breakfast. … Afterwards, I realized I had just consumed half the day’s calories in a few pieces of bread :0 Knowing that the whole loaf is about 2740 calories, I have determind that if divided into 15, one slice (approx. 180 cal.) is a reasonable serving size and incredibly filling. I’m positive that with a better knife I could get 20 slices from the loaf. All these calories are the good kind, so that makes me happy to indulge. 🙂 Reply INEKE CHABOT February 23, 2014 at 6:03 pm I discovered your website through a Dutch girl ‘s blog about good foodrecipies without sugar,gluten and dairy.She recommended your recipe and mentioned your website. I am very grateful for finding you and you sharing your knowledge like this fantastic recipe which helps me dealing with my IBS(irrattable bowl syndrome). I allready cut out all wheat some time ago learning how bad it is(for everyone) and after that even other starch and grains. Baking my own bread with pseudo grains like buckwheat and quinoa but your Lifechanging Bread is THE solution to it all. Easy,extremely healthy, versatile, ,nourishing and very very tasty. I love it and have passed the recipe and your website on to my daughters and friends.I make different varieties now sometimes with a ‘sweet’touch with stevia and raisins and some cinnamon or dried apple pieces etc. or just plain regular and also a savoury one with tiny bit more seasalt,onion,sundried tomatoes and little herbs provencale or italian herbs. Lovely as a treat with slice of goat’s cheese and a glass of wine!! Thank
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you from The Netherlands Ineke Chabot Reply RACHAEL February 23, 2014 at 3:56 am What is the nutritional info on this bread? Calories, Sugar, & carbs mainly Reply Pingback: Sunday rituals | the divine family tree C. ROPER February 22, 2014 at 5:52 pm I omitted chia seed and psyllium as tummy can’t handle. Also used ground flax seed instead of whole, and baked the full time in a regular “Grandma” baking pan, and it turned out nutty and wonderful. Thanks for a great recipe! Reply Pingback: Saturdays… | diary of a flâneuse JANE February 22, 2014 at 12:09 am I made the original recipe and it was a little too much for me (i’m using most of the first loaf for salad crunch, like croutons). So I ground the individual ingredients first in my little coffee grinder – enough just to “open” the seeds, and I still have chunks of almond. And I used a bowl to mix it all together. OH MY, it’s a wonderful experience to have something bread-like with some crunch. The sunflower seeds overwhelm the flavor a bit, so next time I’ll try more almonds. So many possibilities!! I agree with the name – truly LIFE changing. Reply PAMELA February 21, 2014 at 5:46 pm I let mine sit on the counter for about 5 hours and baked it as directed but when I tried to remove it from the silicone pan and put it on the rack to finish baking it went all gooey and fell through the rack. It held it’s shape before I baked it just fine. I am not sure what went wrong. Does it have to be removed from the pan or can it just be baked entirely in the pan? Reply HEATHER February 20, 2014 at 6:43 pm At
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last…a trip to the mainland where I found a fantastic health shop who stock the psyllium and my first loaf is busy ‘proving’ in the loaf pan prior to the baking. I am really excited about the outcome!! Reply ULLA February 20, 2014 at 10:33 am Thanks for sharing this for the public!!! It really changed my life 🙂 Since few weeks I have been baking it for myself, and my stomach is feeling good. Better than since last over 10 years. I don*t like coconut oil, and I use rather olive oil for the mix. And add also pumpkin seeds, dried fruits inside, and instead of syrup, indian sugar. Wonderful – I am feeling good. Thanxxxx!!!! Reply KATIE @ WHOLE NOURISHMENT February 18, 2014 at 10:47 am This bread is amazing. Love it! It is so easy to put together the night before and bake off in the morning and I love that it can be completely seed based (used pumpkin seeds in place of almond or hazelnuts). Thanks Sarah! And Victoria: Unless you are very sensitive to the flavor of one of the seeds or nuts (as the flavor only becomes nuttier and intensifies during the cooking process), or one of the ingredients went rancid and you didn’t realize it, I wonder if your pan or something else was contaminated with leftover soap residue, etc. This really is wonderful bread and I hope the next time works out for you! Reply VICTORIA ROSE February 18, 2014 at 5:26 am Seems like I am the only failure … boo hoo. My loaf tasted VILE or should I be more precise and say ‘tasted like soap!” Threw the loaf in the rubbish bin. Sad, sad … such promise. Not sure what I did, but will give this recipe one more
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go … fingers crossed. Any hints on what may have given my effort the soap taste? Reply SUSAN February 18, 2014 at 2:30 am can you substitute rolled oats with steel cut oats? Reply JEANNIE February 17, 2014 at 6:43 pm It’s in the oven!! Smells like something akin to Heaven! Will share photos on my boards. Reply MICHELLE February 17, 2014 at 4:20 am I made your bread for the first time, and it was absolutely wonderful!!! Next time, I am going to make it savory by leaving out the syrup (i used agave) and adding garlic powder, pepper, red pepper flakes and oregano. Thanks so much for sharing! Reply HAROLD U. YANG February 16, 2014 at 9:18 pm We’re a group of volunteers and opening a new scheme in our community. Your site offered us with valuable information to work on. You have done an impressive job and our entire community will be thankful to you. Reply MAMACHANDRA February 16, 2014 at 4:32 pm I have had this recipe bookmarked and finally had a chance to make it yesterday. I made it as written using the almonds (no hazelnuts, but I always have almonds on hand) that I coarsely chopped, and roasted sunflower seeds (because I had a ton on hand). I do not have a silicone loaf pan so I just lightly rubbed some more coconut oil all over the inside of the pan. I mixed everything in a bowl and then put it all in the prepared pan. It sat on the countertop, covered by a tea towel all day, about 8 hours. I baked as directed and it came out of the pan perfectly. It did seem ever so slightly fragile so I baked it the remaining time on a silpat lined pan, flipping once
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more for the last 5-10 minutes and cooled completely on a wire rack before slicing (it sliced beautifully!) and toasting a piece to have with dinner. It’s amazing. Let me say that again. It. is. AMAZING! What a wonderful recipe. So crunchy and delicious. I smeared a bit of fig preserves on it last night and then again this morning, topping it with some sweet potato hash for breakfast. I cannot wait to make this again and again and even play with the nuts and add dried fruits and herb mixes to give various flavors. Thanks SO much for posting this. This will surely become a staple in our home. Reply Pingback: The life-changing loaf of bread | My KiTCHEN Spot CAT February 15, 2014 at 11:38 pm Soak it all together….for a nice melded mix. Reply CAT February 15, 2014 at 11:36 pm I have made this twice and it is really delicious. This is a wonderfully versatile recipe. I did use pecans the first time, and also increased the maple syrup to 3T. The second time, I increased the salt as I felt the first one was really bland (but that is me and all of my nuts were unsalted to begin with). I also did a combo of maple syrup and honey, and added a few dried cranberry chopped up the second time. The pysillium husk is truly a necessity since it works like glue. Since I didn’t have a silicone pan, I used a loaf pan lined in both directions with parchment paper. Worked like a dream. I also sliced with a good serated knife. As pretty as the picture! I did notice a few additional trips to the bathroom but not a big deal (who doesn’t need that?), and absolutely no sick stomache or vomiting
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as mentioned by another poster. However, I did only let the ingredients meld together for about 5 hours (not overnight). I highly recommend making this recipe, use what works for you and your tastebuds. Thank you for such a wonderful, filling, and truly healthful bread recipe! Reply Pingback: "Life changing loaf of bread" oftwel een brood (zonder meel) met haver, noten, chia en lijnzaad | I'm a FoodieI'm a Foodie GOOGLE PLUS API February 15, 2014 at 7:12 am Great article! That is the type of info that are supposed to be shared across the internet. Disgrace on Google for no longer positioning this publish upper! Come on over and seek advice from my website . Thanks =) Reply LAURA February 14, 2014 at 10:40 pm I love your blog. Your food is so gorgeous and healthy. I tried making this life changing loaf of bread but I don’t have a silicone bread pan so it didn’t turn out beautifully. Any tips for using a metal pan? Reply ELLYN W February 14, 2014 at 3:55 pm Can you use a different type of oil instead of Coconut? Reply Pingback: Granola Bars for Morgan | Backyard Cooks STEPHANIE HORNING February 14, 2014 at 12:09 am Amazing as usual. Thank you so much Sarah! Reply Pingback: Life-Changing Loaf of Bread | RICHARD HUDAK February 13, 2014 at 2:53 pm This bread is very intriguing, and I want to try it. I have been tending to soak and drain my nuts and grains before cooking and consumption, if possible. I would be interested to experiment with soaking overnight and draining the nuts, seeds and grain before combining with the other ingredients. If anyone else is so inclined, I’d be interested to learn of your experience. Reply Pingback: Nut and Seed Bread | Foods
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I Like LAURA February 12, 2014 at 11:59 pm I made this the other week. FRICKEN LIFE CHANGING IS RIGHT! So delicious!!! Reply L.M February 12, 2014 at 9:02 pm Can i use a regular loaf pan or does it have to be a silicone one? Reply LYNN February 12, 2014 at 3:07 pm In the last paragraph of your fifth reason …”The Life-Changing Loaf uses whole grains, nuts, and seeds. It is high in protein. It is incredibly high in fiber. It is gluten-free and vegan. Everything gets soaked for optimal nutrition and digestion. I will go so far as to say that this bread is good for you.” what exactly do you mean by everything gets soaked? Do you mean soak all the nuts and seeds individually beforehand and then mix everything together before allowing to sit or is the sitting part what you mean by soaking? Thank you! Just in case my nuts and seeds are soaking right now, I can’t wait to try this! 🙂 Reply Pingback: WIAW: Fruit, Fat, and Bread | Actually Living LOTTIE February 12, 2014 at 3:15 am tried it today. Let it sit for 2 hours, not overnight and used a glass bread pan. It fell apart and I had to dig it out of the pan. Really bad experience. Perhaps next time I’ll let it sit overnight and get the silicon baking pan. Had to toss the mess I baked. Reply Pingback: Gluteeniton siemen-pähkinäleipä : Gurmee Pingback: AnaChronica: Nuevas Aventuras Gastronómicas / New Gastronomic Adventures | eCRAFTic Pingback: Hello world! | lala lulu & fletch SHEILA February 11, 2014 at 4:39 pm Could this be made in a silicon cupcake? Reply Pingback: the fiber loaf | brooklyn bites KAREN February 10, 2014 at 5:15 am Made this three times now.
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Silicone loaf pan certainly helps. I used ground flax seeds and needed no extra liquid. This last batch I added cinnamon, ginger and nutmeg and rough chopped the almonds. Once the loaf was cooled I cut into slices and baked again like biscotti. Easier to reheat/toast from the freezer. (This will mold if you don’t consume quickly so freeze it). This might be more fiber than most consume so don’t go overboard! It’s simple and delicious. I use goat cheese and fig jam on mine:)) Reply ANITA February 9, 2014 at 7:38 pm Found the recipe yesterday… mixed it last night and let it set overnight. Baked it first thing this morning. Absolutely LOVE it! I had eliminated most bread from my diet… so excited to have this now! Making a second loaf to ship to my daughter in college. I also included hemp and sesame seeds (1/4 cup each) and used pumpkin instead sunflower seeds. I love my breadmaker and realized I could put everything in there… use a custom setting to mix it all together (no preheat/no baking… just knead) for about five minutes then used a rubber scraper to scrape the sides and gently flatten the top. Then let it set in the breadmaker overnight (again… no heat). I used the bread pan from the breadmaker to cook the first 20 minutes in the oven… flipped it over on to the oven rack and it popped out beautifully. It finished nicely in the oven… having no will power I cut into it within minutes of taking it out of the hot oven… and Loved it! warm and nutty and delicious. Wonderful recipe! I plan to experiment to see if I can cook it completely in the breadmaker… but if not back to the oven… its so simple!
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Reply LIDIA March 29, 2017 at 11:44 pm can you cook it completely in the breadmaker ? do you know yet ? thanks ! Reply Pingback: Spill It, Sundays | Actually Living Pingback: Chleb bez mąki i bez drożdży i bez zagniatania | Kuchnia w formie Pingback: Life, lately. | jessicanada MARIZ February 8, 2014 at 11:21 pm I soooo love this;))) Reply LOTTIE February 8, 2014 at 10:32 pm I feel I might be missing something or perhaps this is a dumb question but should the nuts/ seeds be raw or roasted? Reply ALANA H February 8, 2014 at 9:48 pm Hey, I like to make healthy food and meals ahead of time. Does this freeze well? Reply SUZANN February 8, 2014 at 5:49 pm Sarah. I recently went through breast cancer treatments and am on a estrogen blocking medication for 5 years. They recommend that you not eat flax seeds while taking this medication. I am also not a very good or confident cook so am unsure of what I can use as a substitute for the flax seeds. I made the loaf w flax seeds before I was told about the flax seed restriction and loved the bread and want to continue to make it. I also want to thank you so much for you blog and recipes. You are very much a part of my recovery as your recipes have helped me prepare healthy foods that help my body continue to get stronger and stronger, to allow it to kick cancers butt! Reply Pingback: Weekend Links for 2/7/14 | Big Girl Life JOY February 7, 2014 at 1:12 am I have read unfavorable comments about oats; just wondering if I could replace 1/2 cup of the rolled oats with 1/2 cup of hemp seeds? Any thoughts?
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Reply MARIE February 5, 2014 at 11:47 pm I just made this today! It looks beautiful – just like the pictures. I used the hazelnuts and they give a wonderful sweet flavor to the bread. The only substitution I made was pumpkin instead of sunflower seeds because it’s all I had. So my bread is slightly more “blonde” colored than yours. All other ingreadients were as per the recipe. I think you are right Sarah: this bread is going to change my life. I love it! Reply Pingback: WIAW – The Unscripted Version | Actually Living Pingback: Food Review: The “Nut Brick” (aka “The Life-Changing Loaf Of Bread”) | Scott C Lyerly MEL ANGLIN February 4, 2014 at 6:34 pm Just made this recipe finally after book marking it a while ago…amazing,as always with your recipes. Thanks for sharing your life changing loaf! Will have to make weekly from now on. Reply Pingback: Breadless Bread | Essential Omnivore BILL JONES February 4, 2014 at 12:04 am I’ll give this a shot as soon as I’ve assembled the ingredients, meanwhile here’s another recipe for a Danish Rye bread that’s brick like and wonderful. It’s got distinctly Satanic roots: Reply BETSY February 3, 2014 at 11:07 pm I’m a little surprised that few others have found the bread to be slightly bland. After tweaking it a bit, I’m really enjoying it, but, I add one apple, diced, about 2t. cinnamon and 1 t. vanilla. I think raisins would also be a great addition, or, just about any dried fruit. I was also out of maple syrup the last time I made it so tried coconut sugar and it worked fine. Also, a regular loaf pan works fine. Reply Pingback: The Most Amazing Bread! | Madhupa Maypop DOUG February 3, 2014 at
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7:48 pm I decided to change up the original recipe. I cut the sunflower seeds in half and added a half cup of pumpkin seeds. I also used pistachios instead of almonds then added a half cup of raisins to give it a little more sweetness. This bread is excellent. Reply ROSEANNE February 3, 2014 at 7:37 pm What is the calorie, fat, etc. breakdown? Reply OLGA February 3, 2014 at 7:54 am Just as I expected: it crumbled into a million yummy pieces. It doesn’t hold up together as you cut it or even if you try to flip it over to continue baking. I will try with adding an egg white (still trying to make it healthy) so it holds together at least somewhat. Reply MARI February 2, 2014 at 6:18 pm i made this and i loved it! thanks so much for the recipe! ps: I used parchment paper in my metal loaf pan and it came right out. Reply LUCIA February 2, 2014 at 4:30 pm It’s got another 15 minutes in the oven, then done for me! My roommate made a loaf a few weeks ago–mixed it in the metal loaf pan she was going to bake it in. I think that is the tricky part. Her loaf would not come out easily and precious nuts fell out (I’m looking at you, $$$ hazelnuts!) So I was able to learn from her and I chose to line the bottom of my metal loaf pan with a little oil and then a rectangle of parchment paper. That TOTALLY did the trick! When I took my loaf out at the 20 minute mark, I gently traced the edges with a long, slender knife just to be safe and then placed a cutting board over the top, sighed
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a nervous little prayer and flipped the whole thing over. The bread WANTED to come out, slipped onto the cutting board perfectly! I’m unfortunately much too excited to wait to post this comment until after I’ve tried the bread… but believe me, I know the taste from my roommate’s loaf and obviously I decided additional loaves must take permanent residence in our little duplex. So, thank you, Sarah (both of the roommate and B. variety), and I will take this special recipe with me to warm up future Sunday mornings. Reply IVY February 2, 2014 at 7:51 am I’m in love! I haven’t gone a day without this bread since it was e-mailed to me last month. I have tried both ghee and coconut oil. I don’t have hazel nuts, I use sliced almonds. I ran out of flax seeds today, substituted psyllium for half the flax it turned out great as always. This is the only bread I crave!!! DAILY!!! Reply MARION ROBERTS February 2, 2014 at 2:37 am I made this loaf yesterday and I can really see how it is life changing. I make my own almond milk so end up with left over almond fibre/meal which I’m always looking for new ways to use. So … for my life I exchanged the oats for the almond meal and it worked a treat. It’s the best recipe ever and really is ‘bread-ish’ despite having no flour, no yeast, no sour dough cultures, no mess. A total winner !!! Thank you Reply JASMINE May 21, 2018 at 11:16 pm Hi Marion, Did you use the same measurement for almond flour? Reply Pingback: A Sunny Day in Dallas! | The Weight of My Weight NANCY January 31, 2014 at 9:46 pm I dont have a silicone loaf pan…and I
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own soo many I can’t see buying another if I don’t have to….what happens in metal…what are other suggestions Reply STELLADIVA February 1, 2014 at 3:05 pm Mine fell apart in a metal pan. Bought a silicone pan and it came out perfect. But I wonder if you could just hand shape it into a loaf. Perhaps roll it up in plastic wrap overnight and then unwrap to bake. Reply TRACEY January 31, 2014 at 5:50 pm I made this bread last weekend. It is the BEST! I absolutely loved it and shared the recipe with my co-workers. I did not have any hazelnuts or almonds so I used pecans. I am making another loaf this weekend. And the recipe couldn’t be any easier. One tip: do not press the loaf down when smoothing the top, it will make it harder to remove from the pan. 1/4 of mine broke off when trying to remove it from the pan, but I was able to form it back together and all was well. Reply Pingback: This bread really will change your life. I LOVE it. | JOAN January 30, 2014 at 7:30 pm This bread is incredibly delicious- like a crunchy mouthful of grains and nuts and the toast is also excellent. However, healthy as it is, I calculated that there over 2700 calories in a loaf. I sliced mine into 25 relatively thin pieces and froze them in packets of 2, which is about 200 calories. I mention this because the bread is so good that it would be a snap to eat 4 or 5 of the slices and (while infinitely better than one measly brownie or donut) that’s still a lot. Be warned- this bread is hard to resist! Reply Pingback: Полезный хлеб с семенами | Lana.Moskalyuk.com
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HEATHER January 30, 2014 at 5:22 am I made the bread using ground psyllium. The psyllium flavor overwhelmed the flavor of the other ingredients. Do you have any experience with the whole psyllium having a more subtle flavor ? Reply CARISSA January 30, 2014 at 1:39 am Qunioa Flakes worked perfectly for me with no extra liquid required. I used cold green tea instead of water and was beautiful! Thank you! Reply KAREN BRANCH January 29, 2014 at 8:09 pm Loved your post! I will definitely be attempting to make your bread. Furthermore, I will return to read your blog as I’m so interested in Denmark and the lifestyle that is much healthier than in the states. Smiles, Karen Great Job! Reply SHERRY January 29, 2014 at 5:36 am This is FABULOUS!!! I so miss hearty bread on a gluten free diet. I was raised on home made sour dough and rye breads. The gluten free flour breads just don’t do it for me. This has that almost yeast/sourdough smell and taste that makes me sigh with happiness. My body also responds really well with this bread, it gives me a steady energy level. I modified it by grinding all the dry ingredients to a grainy texture so not to have the whole almonds and sunflower and it gave me a nice textured dense loaf, albeit small in scale. If I were to do that again I would double the recipe and slice the bread thinner. This last time I just pulsed the sunflowers and almonds, and not the oats, in a food processor and mixed it in. That gave me the texture I was looking for. I can’t thank you enough for this recipe. Adding a savory healthy bread back into my life makes me a very happy and
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healthy person! Cheers! Reply LISA January 29, 2014 at 12:00 am I added sesame seeds and hemp nuts, also substituted maple syrup with agave (which I will leave out next time) – I am absolutely hooked and can’t wait to experiment further. I would love to bake every day haha I’m thinking of adding herbs, too – rosemary or thyme would surely be lovely with olive oil instead of coconut. I love the coconut smell but it tastes a little too much of coconut for my taste… also thinking of adding/ substituting poppy seeds, millet flakes, buckwheat groats… SO EXCITED!!!! Reply AMY January 28, 2014 at 3:34 pm *** YOU CAN SUBSTITUTE THE OATMEAL FOR GROUND FLAXSEED! I have made this twice now. First time I followed the directions exactly. I found the psyllium at CVS, by the way. It turned out perfect! The second time, I substituted ground flaxseed for the oatmeal to lower the glycemic index and again, it turned out perfect again! I added some dates, and some stevia, in addition to the syrup, because I wanted it a little sweeter. I am sooooo happy to have this recipe! Reply CATH S January 28, 2014 at 10:37 am You’re on my bookmarks bar so I am at a loss why it took me a year to discover this recipe. It’s a big thumbs up. As a celiac in China, access to GF bread is non-existent (and who wants to eat all the additives they put in anyway?). …and yes, makes the best nutty toast ever. Thanks Sarah – from Shanghai. Reply PHCOFNC January 27, 2014 at 6:21 pm I made this bread and it is very good. Can I make the following substitution – sunflower seed oil for the coconut oil or ghee? I’m not fond of
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the taste of clarified butter and my husband rebels at coconut oil. We don’t even put that that in our homemade soap! Reply Pingback: » Nutty Oatmeal Loaf Sumptuous Spoonfuls BABABIZ January 27, 2014 at 2:17 am I followed your recipe as is; left it overnight in the fridge and then baked it the next day according to your instructions. When I turned it out of the silicone pan it fell apart partially and when it was done and I tried to slice it, it crumbled. What did I do wrong? Reply ELLIE February 9, 2014 at 12:21 am It says your supposed to keep it out on the counter at room temp. Being cold all night before baking may have altered the chemical properties for set up. Just a guess though. Good luck next time! Reply MARQUIS @REALRAWKITCHEN January 26, 2014 at 10:17 pm I made this this morning and now I’m waiting for it to cool completely. And it’s driving me CRAZY because it’s taking much longer than I expected (I sort of envisioned it cooling within 30 minutes and then me eating the bread all day …). This is an excellent recipe for patience because I’m dying to finally try it! Reply Pingback: Life Changing Bread - Glutenfrei selber machen › www.gruene-smoothies-rezepte.de GARY January 26, 2014 at 2:53 pm Didn’t have a silicone bread pan so I used my normal one, it stuck like crazy. Reply MBZ February 9, 2014 at 12:26 am Just bake it a little longer at first – like 26 min. instead of 20. It will pop out easier with a spatula. Reply Pingback: All Things Danish: Bikes, Bowls and a Book Review | Home & Hand Recordings JENN January 26, 2014 at 4:18 am well Im currently baking my 3rd loaf of
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this bread. I have been eating one slice a day at work with my bowl of soup (gold rush soup and your borscht recipes). It fills me up and works with my allergies. Actually a lot of your recipes have been a lifesaver for me in finding tasty stuff to eat that don’t make me bloaty, gassy and crampy. Thanks!! Reply STEVE January 25, 2014 at 10:19 pm I’ve tried this twice now — the first time strictly according to the recipe (I even went to Whole Foods and found chia seeds, psyllium etc), which turned out nice and crunchy on the outside, with sort of a grey wad for the inside (split the loaf apart and re-baked); the second time, I thought maybe I’d used too much water, so I cut from 1-1/2 cups to 1-1/4 and got the same result. The outside of the ‘bread’ is still great, but even after lengthy baking it doesn’t sound hollow and the inside is gray, dense and sort of icky. What shall I try next? Reply ARINA February 3, 2014 at 2:22 am Mine came out grey inside and a little slimey, too. So the next time, I’m thinking of omitting chia seeds. Reply STELLADIVA January 25, 2014 at 9:49 pm This fell apart when I tried to take it out of the pan for the second bake. Any suggestions? Reply ALLISON January 25, 2014 at 5:05 pm Do you know the nutritional information? Serving size? I’m trying to figure out approximate weight watchers point value. Thanks – this recipe looks amazing!! Reply CHERRI January 25, 2014 at 4:54 pm I am doing a 1200 calorie diet. How many calories are in a slice or in this loaf? Very important if you are counting Reply JOKE January 25, 2014 at 11:15
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am Yes, this bread is going to change my life! Easier to make than normal bread and so tasty. This is making the step to eating less gluten so much easier, because now I can just take a quick slice of bread for lunch if I don´t have time to make a soup or salad. And it´s also amazing instead of a french stick with humus or tapenade and a glass of wine. Thanks Sarah, and for all the other amazing recipes. xx Joke Reply ANG January 25, 2014 at 9:00 am Has anyone tried making muffins with this recipe and if so is there an alteration to cooking time or heat (Celsius please) Reply TRISH January 25, 2014 at 4:50 am I love all kinds of bread, love, love so I baked this bread – yum, I love baked nuts, seeds, etc. it’s filling, takes care of cravings & o boy does it clean you out. This will be my forever clean colon recipe. Thanks. Reply BONNIE January 25, 2014 at 1:43 am I looked up psyllium husks to see why there is no substitution. I take it it is because in a gluten free recipe, the psyllium husks help to bind moisture and help make the bread less crumbly. I also read, however, that it is not recommended for children or for people who have had bowel surgery. I have a family member who has had intestinal surgery and also have children in the family. I am wondering if this recipe is safe for them to eat? Also, I take it you have to drink a lot if you take psyllium so – do you recommend drinking a lot of water when eating the bread? Reply Pingback: Chleb, który odmienia życie | Czasopismo "Kąsek" ASHLEY January 25, 2014
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at 12:14 am i just made this using flax meal instead of psyllium, which i couldn’t find yet. the texture seems to be great so far (it is still warm, but cool enough to attempt a first slice). definitely reminds me of what i have eaten in germany. i baked 10 minutes longer than the 40 because i wasn’t getting a hollow sound yet; it certainly is not overdone. i made in an ungreased nonstick metal pan and flipped it out with no trouble, the way i usually flip a cake layer: clapped a small cooling rack directly to the loaf pan and flipped the whole thing over, gave it a little shake and it popped out just fine. i put the bread, still on the cooling rack, back into the oven to bake for the remaining time. i like this as is! can also tell i’d love it with honey instead of maple, probably a bit less salt, and the dried fruit ideas so many others have mentioned sound divine. Reply SAMANTHA FISHER January 25, 2014 at 12:05 am I’m not supposed to have chia and flax I guess, so what can I replace them with. Reply RYANNE January 24, 2014 at 1:44 am Hi! I’m in love with your site! I am a terrible cook so you’ve completely inspired me. I made your bread last night and I love love the flavours but it hasn’t kept its hold and is a crumbled mess!! I followed all your instructions except for the silicon flexible loaf pan. Is that what holds it all together? I would LOVE your or anyone’s help on how to do it right 🙂 Thanks! Ryanne Reply REGINA January 23, 2014 at 10:03 pm I am a diabetic on an insulin pump so I need the
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nutritional values, especially the carb & fiber counts. Thanks, can’t wait to try it. Reply MAG January 23, 2014 at 9:47 pm Recipe sounded great. Pictures looked “yummy” and oh so healthy. Had all the ingredients on hand. Prepared it. Left it overnight. Baked according to directions. Cooled. Tired. Did not like it. Ete it anyway not to waste the ingredients. Not doing again. I will save my seeds for crackers, etc. Reply SHERI G January 23, 2014 at 3:10 pm I read the article twice, printed it out, bought the ingredients at whole foods yesterday, soaked everything last night and baked it this morning. It was a disaster. I’m so disappointed. I followed the recipe and even put an extra oven thermometer in to make sure my temp was accurate. And I’m not a novice at baking. It fell apart when I took it out after the first 20 minutes. Just big mushy chunks. The flavor of the outside crusty edge tasted nice and it was a wonderful nutty smell but what a big waste of time and ingredients. 🙁 Reply MAG January 23, 2014 at 9:48 pm Same here 🙁 Just too good to be true. Reply JAHNAVA January 23, 2014 at 1:15 pm Dear Sarah, I have been reluctant to use silicone cook/bakeware due to it’s potential hazardous effects on health and the sheer lack of research either confirming this or putting my concerns to rest. What is your take on it? Many thanks for you time and insights, Jahnava Reply Pingback: Life Changing Bread, Life Affirming Day | Home & Hand Recordings Pingback: The Life-Changing Loaf of Bread Has Already Changed My Life – After Just One Day! | ClassyHippi Blog SUE January 22, 2014 at 11:19 pm Made this bread today…actually baked it today…put it
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all together last night and let it sit over night for approximately 10 hours. I followed the recipe exactly using almonds and ground flax seed which I digest better than whole seeds (I buy whole seeds and use a coffee grinder to grind the amount I need). I baked the bread in the pan for the 20 minutes then took it out of the pan to put it directly on the oven rack. I checked it at 30 minutes but ended up leaving it in the oven for the full 40 minutes and it came out deliciously perfect! I drizzled a little honey over my first slice and it was so good. I can see where the toppings could be endless. And I love the easy clean up. This will definitely be my daily slice of bread! And the bread lives up to its name…it really is life-changing…such an awesome, delicious way to get our healthy nuts, seeds and fat. Thank you so much for sharing! Reply NATHALIE January 22, 2014 at 9:58 pm Thank you for this wonderful recipe! I loved the bread and it fits in perfectly with the healthy lifestyle changes I am making at the moment. Reply MARIA January 22, 2014 at 8:44 pm OK, so I read that I could substitute flax for the psyllium, I guess that was wrong, as my loaf was so crumbly, I could not risk taking it out of the pan after 20 minutes, as the crumbs would have just fallen all over my oven. Would that have made that much of a difference? It’s done now, and I’ve sliced it, (YUMMY) but still crumbly to eat. Any suggestions are valued! Oh and I did let it sit out for 12 hours. Reply Pingback: The Life-Changing Loaf of Bread -
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FatArmy TENA LETICA January 22, 2014 at 8:01 pm You changed my life today. Thank you! Reply ADRIANA G January 22, 2014 at 7:16 pm I made this bread and I loved it! I used orange flavor psyllium husk and it turned out great! One slice is very fulfilling, thanks for sharing! Reply Pingback: Homemade no-knead bread courtesy of the Beekman Boys | Adventures in pasta making Pingback: The Life-Changing (and possibly cholesterol-lowering) Loaf of Bread | Kang Dao Acupuncture Health Center EUNICE January 21, 2014 at 7:00 pm I made this today. I should have sprayed the pan with cooking oil first but otherwise this bread is amazing. I love this blog!! Reply JOAN January 21, 2014 at 6:56 pm This was a very expensive bread to make, I followed the directions and let it sit for 4 hours, baked it and tried to get it out of the pan, fell apart, put it back, patted it and let it bake another 20 min., took it out, fell apart, reshaped on parchment and baked for an additional 30 min, it is still too moist, I am going to break it apart and add a little more syrup and put back into the oven to make a granola. I would not recommend making this!! Reply SHARI F January 21, 2014 at 5:47 pm I made and loved the bread -shared the recipe and samples to my group exercise class- They loved it!!- Question- How many calories does it have per loaf or slice? Many in my class calorie count! Thanks for the great recipe and the comments were educational ! Reply Pingback: SO MUCH HAPPY!!! | nothing in particular JOY January 21, 2014 at 1:47 am please sign me up for email updates Reply Pingback: Manna from Heaven | DIYmere
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ILSE January 20, 2014 at 10:57 pm Great recipe, it’s a keeper! Reply JOY January 20, 2014 at 6:33 pm This bread is life changing. Super easy to make, great tasting, and nutritious. Love it. Reply Pingback: Inspiration: My New Roots | PURE by Evie TONI January 20, 2014 at 10:38 am Sarah… I’ve been wanting to make this bread for months now, but had a difficult time finding the silicone pan in local stores… (yay! for amazon) I’ve just made this bread and want to THANK YOU so much for a healthy, tasty alternative to wheat bread, and also for your sweet spirit and energy and enthusiasm. Watching your videos made me think that you are like an old friend, approachable, easy going and loving and that has to be at least partly why you have so many blog followers and online friends! Blessings and much creativity to you and your family this year! Reply IVY January 20, 2014 at 5:53 am Didn’t have the psyllium husk when I was forwarded this e-mail from my mom. So o ran to the store to buy it yesterday, then assemble the ingredients. I made it tonight. Delish! One end broke off when I flipped it. I sampled that before it was cooled. Yummy! Reply Pingback: “Life Changing?” Loaf | the platypus connection ANNE January 20, 2014 at 1:53 am My first loaf just came out of oven. I couldn’t wait for it to cool before slicing off the end and smearing it with butter. YUMMY! I love anything with nuts and seeds. I did have a little trouble finding psyllium husk flour at my local grocery store – it was in the bulk product area. I mixed everything in a bowl and used a glass pan sprayed with cooking spray. I
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used 4 T of psyllium flour instead of 3 and used sliced almonds and melted butter instead of ghee. I ran a knif around the edge after 20 minutes and had no trouble getting out of the pan. Thanks for a great recipe! I will make this again. Reply ENG January 19, 2014 at 9:06 pm I tried the recipe yesterday, and had it for breakfast this morning with lemon curd. It is very easy to make and it tasted really good. I baked it in a non-stick metal loaf pan. I used both sunflower & pepita seeds, and honey instead of maple syrup. For the baking, I covered the pan with a metal foil and baked for 40 – 45 minutes, then removed the foil, and baked until the top turns brown – another about 20 minutes. It turned out really well. Thanks very much for the recipe. Reply FRANCESCA January 19, 2014 at 3:20 am Made this tonight using the exact ingredients listed. The only thing I did differently was that I used a non-stick metal loaf pan instead of flexible silicone. This bread tastes incredible!! I had no problem getting the loaf out of the metal pan after the first 20 minutes of cooking and I cooked it for the remaining 35 or so minutes on a piece of tinfoil because I did not want to put it directly on the rack of the oven. It came out perfect! Thank you for this amazing recipe!! Reply EMILY January 19, 2014 at 3:07 am Hi Sarah! Thanks for sharing your awesome recipe, it was delicious! I added peppitas instead of sunflower seeds and shredded coconut instead of the nuts – due to trying to avoid these things for a short time – still delicious! Thank you!!! Reply BARBARA
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January 19, 2014 at 2:21 am Wonderful! I’m a raw vegan recipe developer, and I make a lot of breads and flatbreads out of nuts and seeds..but I also like some cooked foods. I love this and am going to try it for my daughter. I do prefer grinding the flax seeds. In order to get the nutrients from the flax, it must be grouned..otherwise, its just fiber..why waste the goods? I think I”ll add raisins to it as well. To make a raw version, you’d have to cut out the oats, as they are not raw..but you could SPROUT oats…or buckwheat and add them to the mix. It really looks lovely and I’m all for visual food porn! Great job! Reply DAVID ROJAS January 19, 2014 at 1:01 am Found psyllium at pharmacy with orange flavor. Will have to add orange zest. Neutral was very large container and expensive. Any substitute for gee or coconut oil. I don´t have either. Butter? Thanks, love your recipes. This year I discovered turmeric. Will share later some experiments! Reply TONY B. January 18, 2014 at 7:04 pm do you know the calorie and carb. count on the bread. thank you Reply JANICE January 18, 2014 at 5:27 pm Made mine last night and popped it in the oven this morning. The house smells like maple syrup. The texture is nutty crunchy. I’m having mine with date paste. Definitely grease the metal loaf pan which I failed to do but with my metal spatula and a little paste job, it came out beautiful. Thanks for the recipe! Tucson, Arizona Reply MIK January 18, 2014 at 5:13 pm this bread looks sooo good. Reply CHRIS NIELSEN January 17, 2014 at 8:42 pm I just ran the ingredients through calorieking.com and came up with the
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following. Please keep in mind that this isnt exact, but should be close enough for those that are interested. Per loaf as per the above recipe: 3235 cals 94g protein 203g carbs 197g fat Per slice, assuming 10 slices: 320 cals 9.5g protein 20g carbs 20g fat Overall these are really good numbers for me with a 20%p/40%c/40%f ratio. Can’t wait to try this! Reply SHARMON KITCHENS January 17, 2014 at 7:34 pm I love the sounds of your recipes but I never can find calorie counts per serving or serving sizes. I need this as I am closely counting calories. Thanks! Reply SANDRA MANSFIELD January 17, 2014 at 6:59 pm I am so, so glad that you are sharing this recipe with us. I’ve been looking for something that’s healthy, tasty, has lots of fiber and relatively easy to put together and here it is! 🙂 Reply THERESA January 17, 2014 at 5:50 pm Looking for nutritional value per slice; calories, grams of protein, etc. I didn’t see it anywhere in the article. Reply KEVIN COTTRELL January 17, 2014 at 5:34 pm It looks like my new breakfast bar. Does anyone have any idea what the calorie content for a normal breakfast bar slice would be???? Anywhere from 100-350 kcal would be doable, much more than that might be sabotage with my diet. Thanks. Reply JOAN E FIERRO January 17, 2014 at 5:19 pm Would love to get My New Roots in my e-mail inbox. Thanks Reply BECKY January 17, 2014 at 4:30 pm This recipe looks AMAZING! Is there a substitution for the flax seeds? I’m a nursing mom and their not save for the baby. Thanks! Reply ELENA GOLD January 17, 2014 at 9:28 am Hello Sarah, Thank you for a wonderful recipe! I wanted to share
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with you my experiments: added cinnamon and chopped dried apricots. Really nice! Left out sweetener second time and didn’t notice a difference, so leaving it out now. I also found lining a regular loaf pan with parchment paper with some overhang made it perfectly easy to remove bread from pan, and even easier clean up as loaf pan stays clean. I’m a long time reader but have never commented before. Much love to you from Oregon! Reply ANGELA January 17, 2014 at 1:16 am Since, I have all the ingredients I have made this bread and its sitting on my counter….I will let you know how it turns out! Reply JORDAN January 16, 2014 at 8:03 pm I made this bread and its mushy in the middle? Is it supposed to be mushy? I used ground flax seeds instead of whole, and baked it for 20 minutes in a normal loaf pan then 40 minutes on a pizza stone (i didn’t want to put it directly on the oven rack). Also I used macadamia nuts instead of hazel nuts or almonds. P.s. it was really hard to get the bread out of the loaf pan, I would recommend getting a silicone pan!! Reply SARAH BRITTON January 16, 2014 at 8:13 pm That is probably why, Jordan. Ground flax has a mushy texture when cooked. Try using whole flax seeds instead and cook a little longer. Good luck! Reply ERICA January 16, 2014 at 4:32 pm I made this for the first time yesterday. I used the psyllium husk powder and a standard metal loaf pan, but mixed the ingredients in a bowl first (instead of in the pan as directed). I’m a rebel, I know. The pan proved to be perfectly fine and I had no trouble turning the loaf
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out. As far as the taste, I would call it more along the lines of a granola bar. It sort of falls apart into a pile of seeds & nuts as you chew. I much preferred it sliced thin and toasted, which really brought out the seed flavor. You can’t go wrong with toasted sunflower seeds in my book! I generally go bananas for hazelnuts but my fiancé and I both thought they tasted out of place here for some reason. I will substitute with almonds next time. Overall, I’d say great for toast. Very hearty. I have some in the toaster right now that will get topped with smashed avocado, cucumber slices, salt/pepper and alfalfa sprouts. I still say nothing can top your raw brownies (which I make every week), with the Best Lentil Salad Ever coming up a close second. 🙂 Reply SONJA January 16, 2014 at 5:48 am I just discovered this recently and I must say – THANKYOUTHANKYOUTHANKYOU!!! I’m not sure I call it “bread” – “Loaf of awesomeness” is more apt in my opinion 🙂 FYI – The Australian Coeliac society classes oats as non gluten free and apparently up to 1 in 5 coeliac’s can be sensitive to Avenin – the gluten like protein found in oats. Also it’s hard to find contamination free oats in Oz, as far as I know they are all imported from the US. So I used quinoa flakes, I only used 1 cup of quinoa flakes and added 1/2 cup pepitas. I didn’t change the amounts of water or oil, but I used Australian cups and spoons, so it would have ended up being a bit more of everything (Aust cup = 250ml & tbsp = 20ml) but it worked perfectly. I’m going to try again and add
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some dried fruit & do a pine nut & basil version (not together with the fruit though……) Again – Thank you! Reply TINI January 15, 2014 at 3:44 am Thank you Sarah! Reply SABINA DESHAZO January 15, 2014 at 1:01 am Found this via a friend on Facebook. Cant wait to make it!! Reply TINI January 14, 2014 at 10:30 pm Can you use more salt? and can you use maple cream or agave nectar or honey to sweeten? Reply SARAH BRITTON January 14, 2014 at 11:00 pm Yes, you can use more salt. Honey would be a fine substitute sweetener! Reply TINI January 14, 2014 at 10:28 pm Fabulous recipe!!!! Reply PHYLIS January 14, 2014 at 7:06 pm Hi: Can you buy this bread in the states…New York. Thanks. Reply Pingback: Mojo » Seed Bread: Health Eating Resolution Step #1 MATT B January 13, 2014 at 9:22 pm This loaf is truly amazing, I made it yesterday and have just about eaten the whole thing already. My only question: How did you get that nice golden brown crust on the outer edges? Mine is basically all the same color throughout after 20 min in pan + 35 min out of pan baking. I was thinking of upping the temp to 400? Reply SARAH BRITTON January 14, 2014 at 9:54 pm Hi Matt- all ovens are different so perhaps yours is a little cooler than mine? Try raising the temperature 🙂 Good luck! Reply TIEN DELEONARDIS January 13, 2014 at 8:32 pm The direction I took had WAY different results. Reply Pingback: The Life Bread Pingback: Pain 5 grains à l’érable et aux dattes / sans farine / sans gluten PAMB January 12, 2014 at 6:57 am Made two loaves today on my first go-around. They turned out beautifully. I
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used teflon (boo!) coated metal pans and the loaves slipped out effortlessly. I mixed almond and hazelnuts, used millet to replace the chia seeds that I’d just run out of and my goodness, I’m not sure a recipe could get easier. Thank you so much for sharing! Blessings. Reply Pingback: Gluteeniton herkkuleipä | Jolie Pingback: Chleb pełen orzechów i pestek bez mąki | Żona zrównoważona SAMANTHA January 10, 2014 at 5:59 pm This bread is definitely life-changing- So simple to make, and very delicious! I love toasting it with some peanut butter during teatime. Thank you for all of the great recipes! Sam Reply ANNA M January 10, 2014 at 2:11 am I made this today, after soaking the almonds (no hazelnuts) and sunflower seeds overnight. I also used GF oats, as I made this for my wheat and egg allergic daughter. It turned out beautiful! The inside is quite moist and chewy, but firm. Not sure if that is how it is supposed to be. I used a ceramic bread pan (Never again! Slippery s.o.b.) and had no issue with getting the loaf out after running a knife along the side. After removing the loaf from the pan, it was a touch moist still, so I placed it on the bottom of a spring pan for the first 10 minutes, then slid it onto the rack. Unfortunately, my picky 3 year old who loves nuts and seeds wouldn’t even look at it. But more for me. 🙂 She’ll come around. I’m looking forward to making many more of these! Reply HANNAH January 10, 2014 at 1:54 am Can’t wait to make it. For the question about heating flax that seems to be rampant… Reply MELANIE W January 9, 2014 at 6:33 pm Thank you for this, truly. I
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just made my first load this morning and it is remarkably simple, utterly delicious. Reply Pingback: Quick Win: Breakfast made easy | Discipline and Grace DENISE January 7, 2014 at 11:30 am Hi! Sorry if you answered this for someone already. I am sensitive to oat gluten, as well as wheat gluten. If I use quinoa, any idea how much extra water to use? Do you think it might work just as well if I just soak the quinoa overnight instead? Thanks! Reply SONJA January 16, 2014 at 5:50 am Hi, I used 1 cup quinoa flakes and 1/2 cup pumpkin seeds and didn’t change anything else – worked perfectly for me 🙂 Reply JOAN GALE FRANK January 7, 2014 at 7:56 am I’ve made this bread twice now. Both times it turned out great and looked just like your pictures. I put it in the toaster and slather on some organic peach or raspberry jam and it satisfies even my most serious dessert cravings! I also like the fact that I can have it for breakfast or as a midnight snack and anytime is the perfect time to eat this treat. Reply JANICE January 6, 2014 at 7:41 am I will definitely have to try this! Thanks for the suggestion on the quinoa flakes instead of oats I’ll give it a go! My husband an oats lover recently found out he’s allergic to them so our list of no nos has grown to gluten, dairy, oats, rye, celery and fish! That’s between my hubby and my daughter it makes life interesting to say the least! Reply MELISSA CARREON January 5, 2014 at 11:37 pm Do you have any idea how many net carbs are in a piece? Reply JEANETTE January 5, 2014 at 10:59 pm Hi, I tried the
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receipt accuratly, but my bread mostly falls apart. What did I do wrong? Reply BRADLEY C. HAMEL January 5, 2014 at 5:34 pm Way cool! Some extremely valid points! I appreciate you writing this post plus the rest of the site is really good. Reply MIKAELA January 5, 2014 at 12:51 pm I just tried for the first time! I love it. It’s so yum and filling! 🙂 Your recipes are awesome. Reply Pingback: Accidental healthiness: bird seed loaf | Saucy gander Pingback: Snow Day Soup and Life-Changing Loaf of Bread | French Gardener Dishes KRISTA January 4, 2014 at 2:50 am Sarah, thanks for the great recipe! When I started out making this I didn’t have a silicon loaf pan, and I found it was best to remove the soaked loaf with a spatula prior to any baking, then baking it on a cookie sheet and flipping it over midway through. Much easier than wrestling with a hot and slippery glass or metal pan. Where did you find your honey crockery in the first picture? Reply Pingback: amo's food | this is how we brunch + apple butter recipe Pingback: Thursday 2nd January | Rabbits Nest KEN January 2, 2014 at 9:24 am Hi all. Just baked and tried my first one of these today – I like it! It didn’t come out as browned / crusty as the photo ones (you could still see some of the pale psyllium mix on the outside, even after going over time by 10 minutes), but I guess there really isn’t much that can spoil in it from appearing to be a little underdone. I didn’t want to go over any more than that as the exposed hazelnuts were already well roasted. It is very filling which I suspect it is supposed
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to be. Which leads me to ask, could it be an everyday food? (breakfast toast, soup bread, etc) Is there any reason why it couldn’t? (Too much daily exposure to any of the ingredients for example). This will help me determine if I need to freeze any of the slices. I think I ended up with 7 (now 6) thick slices, so if 5 days is the breadbox shelf life I may have to see if anyone else in the house might want one or two pieces (my creations from these sites mostly don’t go down well with the rest of the family – go figure?!) Oh, also, anyone know how long it would last frozen? I’d be willing to do two or even three loaves at a time if it keeps for more than a 4 or more weeks. Double Oh! Anyone know if cooking time / temp would need to be altered if I could fit three silicon loaf tins worth of dough in the oven at once? Thanks for reading, Ken. Reply DONNA MACERO January 2, 2014 at 4:48 am i tried yeast breadand no luck,,,,anxious to try this Reply HELEN January 1, 2014 at 1:54 pm so yummy- had to force myself to stop at my 5th slice – when i was waiting for it to cool down i took a slither off one crust, oh my goodness how good is this? bang went the other crust, then two more small slices, then walked away but oh dear it was soo good i came back for one more!!, first two with tahini, the last 3 with butter, the only down side was that i wasnt meant to be having supper tonight…. but hey i told myself it will give me energy for that run first thing
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in the morning! thank you Sarah! Reply Pingback: Almonds and adapting | COSECHA AMY December 31, 2013 at 12:55 am I have this in the oven now. I can’t wait to try it. The photography is beautiful! I don’t have time to search through all the comments to see if anyone asked or if it was answered, but I would love to know what is on the bread when it was photographed. I’m guessing spinach with sweet potato and what else? Is the recipe in the index? Thanks! Reply Pingback: here & now › THE LIFE-CHANGING LOAF OF BREAD Pingback: Cracker Bread | Ready to make food amazing? MOBILE PRICE December 27, 2013 at 11:36 am Your blog is so inspiring! I came across it on instagram, and saw bread someone else made from this recipe! This post was the kick in the butt I needed to make my own bread, which is now in the oven, I can’t wait to try it – keep doing what you’re doing 🙂 Reply Pingback: thinking thursday. | 37days.com - Home of Patti Digh 37days.com – Home of Patti Digh Pingback: My lentil-hazelnut festive loaf | meatless in a mcworld THE SLAPDASH SEWIST December 24, 2013 at 3:25 am Thank you so much for this recipe! I made it last night and threw in some dried cherries as well. I am having to restrain myself from eating the entire loaf at one sitting. Reply Pingback: Life Changing Loaf of Bread | The Strands Of Me JESSE December 17, 2013 at 12:47 pm To the people harping on about the ghee not being vegan (etc etc), vegan ghee is readily available at most Indian and Fijian grocery stores and also on line. There are many brands but the one I use is called Aseel
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vegetable ghee. Reply DAVID VAN NUYS December 17, 2013 at 12:24 am I don’t want to buy a big jar of coconut oil. Can I substitute canola oil? Reply Pingback: The Loaf | theskepticalyogi LEAH SELLERS December 14, 2013 at 8:50 am My, oh my ! Can you bake a loaf of Life Affirming Bread. Thank you for all of the Work you do, and for this wonderful recipe ! It is Manna from the Land of Milk and Honey ! Reply Pingback: Fab Friday Links: from subway pics to woodland whimsy | ReStorying The Earth MARIA ILARDI December 9, 2013 at 6:40 pm Wow, so many comments. Not surprising, my first try came out excellent. I substituted 2 TBS ground flax, 2TBS Chia meal for the 4 TBS Psyllium and it held together beautifully. Since ground flax is an ingredient in many baked goods I didn’t think there was a problem with heating it. Huhm. Big question like others have asked: Calories? Any estimate on that? And carbs? I guess we could all struggle and figure it out, but if you have an estimate, please put us out of our misery. And thanks for posting and plain just being there! very nice site. Reply DONNA December 8, 2013 at 8:53 pm I just bought a bread at a craft market with these exact ingredients (it didn’t list salt and used honey instead of maple syrup; otherwise identical) and i LOVED it! I knew i had to make it so i plugged in the ingredients and your blog came up. Thank you so much for the recipe and the nutritional information. I have everything but the psyllium seed husks and then I’ll be good to go! Reply Pingback: BLOG POSTS I LOVE Pingback: Links We Love | Roost Books Pingback:
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Staff Recipe Pick: The Life Changing Loaf of Bread | The Ridge Buzz LORETTA GLADSTONE December 4, 2013 at 12:20 pm Love, love, love this wonderful loaf of bread- perfect for breakfast with Avocado & smoked salmon!!!! Reply Pingback: Time to Be Healthy | HAO CHIC Pingback: Hoe lunch je makkelijk, gezond en zonder brood? - Insalatina.nl Pingback: Pain énergie aux graines | Sérénité Gourmande ROMI November 28, 2013 at 2:43 pm Hey ! I made the bread and absolutly in love !! Do you now maybe the calories in a slice ? Reply KAY MASON November 28, 2013 at 12:20 pm Tried the bread and it was difficult to wait untill it was cool … I was wondering if you have any recipe based on nuts and seeds, similar to this but sweeter, as a healthy candy bar for my 7 year old boy ? That would be so great, so looking forward for your advise … Reply MICHAEL COLE November 26, 2013 at 10:40 pm This bread is brilliant. My wife hates me cooking (she thinks it is possible to cook without making a mess, but I think a mess in inevitable from time to time and you just have to clean up afterwards). So, my daughter and I cook when my wife is away. We made the bread last weekend, and, by the time my wife got back, we’d cleaned up all our weekend mess (mostly caused by cooking other things). My wife loved the bread so much that she now wants me to bake another loaf – and I don’t even have to wait until she goes away again! That’s a result. Just one question though. I am using coarse salt, so, when you say:- 1 tsp. fine grain sea salt (add ½ tsp. if using
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coarse salt) Does that mean ½ tsp. of coarse salt, or 1½ tsp. of coarse salt? Many thanks. Michael Cole London Reply Pingback: ‘The Life-Changing Loaf of Bread’ by Sarah Britton | the holistic eye Pingback: ‘Living lighter…’ | Cherries & Chisme JUDYL November 25, 2013 at 6:58 am The picture makes my mouth water! I would love to try this bread…..but – can anyone tell me if there is a substitute that would work in place of flax? I love flax, but I can’t eat it, it gives me the most terrible stomach pain! Thanks! Reply RENÉE November 24, 2013 at 6:29 pm Fussy, Sarah, Amy, Ruth Like you I had concerns with flaxseed being heated as heat damages the omega 3s . Damaged essential fats can actually harm or cells especially the liver. So I did some research, turns out using whole flax seeds is Ok but using milled flaxseed is not a good idea. Check out: wwhfoods.org/genpage.php?tname=dailytip&bid=18 Reply Pingback: Citrus Beet Caviar on Labne and Life-Changing Bread • Sans [ceuticals] SUSAN November 20, 2013 at 8:01 pm I have to admit, I am completely enamored with this bread. I make it at least once a week. Thank you for the wonderful recipe! And you are right…I have worked in pumpkin seeds for sunflower, almonds for hazelnuts, etc. But I like it the best exactly the way you have the recipe! Reply GERI November 20, 2013 at 5:55 pm OK, anyone have an idea about how many carbs in a slice of this bread. I like to stick to low carb and wondering if anyone tried making this with something other than the oats? Reply NAOMI PINE November 20, 2013 at 4:21 pm I’ve been wanting to make this for months and the ingredients arrived the other day
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so its now in the oven.I’ve replaced half the sunflower seeds with pumpkin seeds and simply can’t wait for it to be done. I’ve made it in a metal pan with baking parchment and have turned it out and am waiting for the second bake to finish. Going to try it with Armenian red lentil and apricot soup tomorrow if it lasts that long Reply Pingback: A Life Changing Loaf Of Bread! | Awesome Åshild Pingback: Nourishing Nut & Seed Bread Pingback: 100th Post Celebration!hello, veggy! MOLLA November 18, 2013 at 11:21 pm I so want to make this but I have no silicone pan:( Can I bake it in a regular loaf pan? Reply Pingback: The Life-Changing Loaf of Bread | YOU CAN BE GOOD PORTIA November 18, 2013 at 7:13 am Thank you for this amazing and versatile recipe! I adapted slightly, using quinoa flakes instead of oats, reduced the sunflower seeds to 3/4 cup, added 1/4 pepitas, and 1 Tbs of sesame seeds. I used flaxmeal instead of flax seeds and found I only needed to add an extra tablespoon or so of water. I also used macadamia oil in place of coconut oil/ghee, and it worked fine in a loaf tin lined with baking paper. Looking forward to experimenting to make a fruit loaf! Reply AMBER November 17, 2013 at 6:30 am Made this bread a couple of days ago and have to tell you it’s Amazzzzing!!!! Have passed on details of your website to my mum so she can sus out your great recipes too! Thank you! Reply MELANIE November 17, 2013 at 6:16 am I made this yesterday and substituted the psyllium husks for coconut flour. Given that coconut flour soaks up moisture and I also ground the flaxseeds, I upped the water from
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350ml to 440ml and it turned out beautifully. I’d chop the almonds roughly next time though. Reply Pingback: Heavenly Paleo Bread | YOU CAN BE GOOD Pingback: Recept: overheerlijk tarwevrij brood | Lichter leven KAYTEE November 14, 2013 at 5:28 am AH-mazing. Eaten within 12 hours and now a second loaf is about to go in the oven! Because it already has almonds, flaxseed and oats, if you added some brewers yeast this would make a *spectacular* breast feeding supplement. 🙂 Reply Pingback: How to Kick your Sugar Habit + A Feel-Good Sandwich | gratitude food Pingback: Vegan Caesar Salad (+ Gluten Free) – Still as Indulgent as the Original | The Vedge JEN November 12, 2013 at 7:02 am hi i made this bread last night and i am not sure what i did wrong. it tasted like soap. Reply Pingback: Recently Recipes | Coffee Stains Pingback: The Seed of Life Bread (nutless and raw)Nouveau Raw ANNA November 9, 2013 at 4:23 pm No, ghee is not unhealthy. Reply Pingback: Simple Happiness.. with Tomato & Avocado Sandwich | YOU CAN BE GOOD CURIOUS November 8, 2013 at 2:01 am Ins’t Ghee unhealthy? Reply SETH November 7, 2013 at 11:31 pm It’s pretty much just granola. Reply SUSAN November 7, 2013 at 7:20 pm Hello! I thought a few people would like the nutritional info. It all depends on how you slice the loaf, of course. Obviously, this is a very calorie dense bread, which is great if you are an active person. If not, a thin slice or two on the side of a bowl of soup would be more reasonable portion. The whole loaf has 3256 cal, 234 g fat, 98 g protein, 99 g fiber. If you get 10 servings out of it, each would have 326
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