Split (1)

train · 617k rows

text stringlengths 2 132k	source dict
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 bec...	{ "page_id": null, "source": 7370, "title": "from dpo" }
- 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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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, 20...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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, 20...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 pie...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 unmana...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 Ch...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 cinna...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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: Su...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 \| Nu...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 gr...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 th...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 du...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 sili...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 fr...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 to...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 wit...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 p...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 incorrec...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
“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 no...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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,...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 b...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 gre...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 pecan...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 \| ka...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 lit...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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: Current...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
\| 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....	{ "page_id": null, "source": 7370, "title": "from dpo" }
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. Repl...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ma...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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’...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 a...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 c...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 brocco...	{ "page_id": null, "source": 7370, "title": "from dpo" }
. 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 “adven...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 a...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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. Ex...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 Pingb...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 so...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 br...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 sh...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 d...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 f...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 resu...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 i...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 gro...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 bre...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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-C...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 consu...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 sooo...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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” colore...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 calo...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 o...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 you...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 J...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 humu...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 s...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 courte...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 b...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 fo...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 gr...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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/...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 h...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 Pi...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 id...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 d...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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?...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 woul...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.