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cal, 25 g fat, 10 g protein, 10 g fiber. If you get 12 servings, 271 cal, 20 g fat, 8 protein, 8 fiber. Reply Pingback: Life changing bread hey… I better try it :) | daisyflowers DIE KOSTEN DER RISIKOLEBENSVERSICHERUNG November 7, 2013 at 10:54 am I was recommended this web site via my cousin. I am no longer certain whether or not this post is written through him as nobody else recognize such particular approximately my problem. You are incredible! Thank you! Reply Pingback: Inspiraciones del día (food lover) : mekitchen Pingback: Granola bread | LEIA DUGGAN November 5, 2013 at 9:18 pm Excellent beat ! I wish to apprentice while you amend your web site, how can i subscribe for a blog site? The account aided me a acceptable deal. I had been tiny bit acquainted of this your broadcast offered bright clear concept Reply Pingback: Bread – Paleo & Vegan friendly | The paleo way SHELLY DETKEN November 4, 2013 at 4:25 pm Made last night – delish. I subbed out 2 of the tablespoons of oil with applesauce to cut down on the fat. Worked like a charm. Reply SONJA November 3, 2013 at 9:45 pm Hi, I just wanted to say that I made this bread right now, and wow! I imagined it to be tasty, but this is really delicious! My man found it to compact and grainy, but I don’t mind at all. This will be a staple of mine from now on! Thank you for the recipe! Sonja Reply NELLY November 3, 2013 at 6:20 pm Hi, I a really interested in healthy eating and lifestyle. All your recipes and pictures are great and I really love your blog. I made this bread and it is sooooo delicious. What do you
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think about adding eggs in the bread (for more protein)? Reply ERIN November 3, 2013 at 2:29 pm Just made this – delicious and nutty! Yumm! Reply KATHERINE November 3, 2013 at 4:25 am Made this today for the first time and boy was it beautiful! The hardest part was trying to keep my hands off of the loaf while it cooled! Next time I think I will consider chopping the almonds…the slices that contained too many almonds seemed to crumble a bit but the slices without almonds stayed together. Reply Pingback: Back-seat cooking | This thing's got legs ILSE-MARIA November 2, 2013 at 10:10 am Cacciaguida’s Prophecy of Dante’s Banishment. Thou shalt have proof how savoureth of salt The bread of others, and how hard a road The going down and up another’s stairs….. but experiencing something new means adopting new ideas, better if homemade ! Reply Pingback: Simple tips for staying healthy every day | Pingback: Chleb z ziaren | Krzepki Maluch MICHAEL BABCOCK October 30, 2013 at 2:55 am (Whoops. Typo above. I meant to say that “I notice that note of your nuts or seeds in the recipe are soaked.) Reply MICHAEL BABCOCK October 30, 2013 at 2:54 am I notice that none of your nuts or seeds in the recipe are not soaked. Without soaking (and in some cases, fermenting) them, they will still contain all the phytic acid, which interferes with mineral absorption, particularly calcium, magnesium and zinc and can lead to bone loss. After reading an article on phytic acid, recently (link below), I’d be a bit nervous about eating this bread if it is made with untreated nuts and seeds. Reply AMBER October 29, 2013 at 2:28 am This looks AHmazing! Such a great idea for an alternative bread. Especially now
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with the cold weather; perfect to pair with soup! Reply ILOVEMAKI October 27, 2013 at 12:16 pm Just tried your recipe. I was my first time cooking bread and i LOVED IT. I’m eating it at breakfast with coffee, butter, marmelade and croissant, or at lunch with smoked salmon and salad ! All the grains are so good but it falls down a little bit when i cut a slice of bread. Thank you for sharing ♡ Reply Pingback: Nut and Seed Bread (Flourless) | quarteracrelifestyle WENDY October 27, 2013 at 1:30 am I just wanted to let you know I made this yesterday and loved it. I have put this on my own blog with a link to you, thanks so much for this recipe – I shall be making it often!! Reply Pingback: honey&salt | hope and love CLARE GIAMMUSSO October 23, 2013 at 3:37 am Do you have a replacement for the oats in this recipe. I like to keep carbs low and oats are high in carbohydrates. Reply Pingback: test kitchen: life changing bread (or so they say) | Ballpoint + Pen Pingback: A Few Of My Favourite Things – ‘Not Bread’ Bread | The Green Rabbit RUTH October 18, 2013 at 8:56 am I have recently heard that nuts and seeds are really unhealthy if exposed to heat. The fats become unhealthy fats and the is an amino acid which produces carcinogenic substances when heated? Is this true? Reply Pingback: The Life-Changing Bread? | Sanae Ishida NICOLETTE October 14, 2013 at 5:21 pm I have made this bread many times – alwats a success. I have learned that you can substitute the specified seeds and nuts with virtually any others and I always use 1 cup of ground almonds and 1/2 cup of coconut flower
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in place of the oats. The last time I made it I whizzed up all the seeds and nuts in a Vitamix and used more liquid (water some buttermilk left over from a butter making session) – the result was a smoother bread which appealed to my husband as he didn’t get any seeds stuck between his teeth!! Reply SHONA WAGNER October 14, 2013 at 3:47 am Is there a substitute for the flax? I’m allergic to flax seeds. Thanks, Shona Reply GAIL October 12, 2013 at 8:57 pm This bread is TO DIE FOR. My sister was with me for a few days and we made the recipe THREE TIMES already. I chopped up the sunflower seeds somewhat along with the nuts and used coldpressed flaxseed meal which I bought by mistake some time ago. It is great either toasted or untoasted; the second time we made it, it ended up in the oven a little longer and the crust got a bit crusty, and it was even better!!! I am so happy to have this recipe. we love it. Thank you for posting it. Reply MARRRTA October 10, 2013 at 9:02 pm I am so incredibly happy to find this recipe… any suggestion on a substitute for the oats, though?… I am completely off grains and I’ve been using psyllium husk for a lot of things but cannot have oats! Thanks! Reply Pingback: Vegan Mofo 16: Q is for pretty pink breakfast Quinoa in pink guava soup :: Living in the Pure Pingback: Prix Fixe: Tea Time | liquid yolk Pingback: The Life Changing Loaf aka Bird Seed Bread | Bloom & Nourish ELI October 7, 2013 at 9:10 pm can you use something instead of the psylium husk? Reply Pingback: lebensverändernd | stepanini MORGAN October 4, 2013
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at 8:05 am I noticed a similar recipe for ‘Paleo Bread’ on Green Kitchen Stories. There are a few differences between the breads- but basically the same concept. They offer alternative instructions for baking in a muffin pan. I was wondering if you think your recipe would also work well this way, or if you have any suggestions . I like that your recipe isn’t quite as calorie dense, but the little biscuit shapes you get from a muffin tin would be lovely for a picnic or camping. Thank you for posting delicious recipes that never fail to inspire! Reply Pingback: Delicious Gluten Free Nut and Seed Loaf | Pure Life Nutrition and Wellness ELI October 2, 2013 at 2:24 pm is there any way to replace the psylium? Reply JB October 2, 2013 at 7:24 am I’ve made this multiple times. Works perfectly as written. The only substitutions I’ve made are the various nuts and seeds. Excellent. I love to slice, spray lightly with coconut oil, and toast in a cast iron skillet. Reply SUZANNE October 1, 2013 at 3:18 pm Gonna try this bread! Reply ELLIOTT October 1, 2013 at 5:58 am I don’t know whether it’s just me or if perhaps everyone else encountering issues with your website. It seems like some of the text in your content are running off the screen. Can someone else please comment and let me know if this is happening to them too? This might be a issue with my web browser because I’ve had this happen previously. Kudos Reply DIN S. October 1, 2013 at 4:19 am I made this bread pretty much just like written. But I soaked it for 24 hours. I left to cool for another 24 hours. My nuts and seeds were all soft in the
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end! There wasn’t anything crunchy about this bread, I must have soaked for too long because the picture looks totally crunchy. I will make it again for sure, but I will only soak for an hour or so. Reply AL September 30, 2013 at 4:43 pm I made the bread. It was delicious, but very, very crumbly. With every slice, I lost 30-40% of the slice mass to crumblage. Should I slightly increase the wet ingredients? Any other suggestions? Or just try again with no changes? I’d really like to be able to slice it so I could toast it. Thanks! Reply Pingback: Your best breakfast: 6 great alternatives to cereal | CHAMPAGNE CARTEL CLARA September 29, 2013 at 6:11 pm fuuuuuuck you Reply CLARA September 29, 2013 at 6:10 pm fuuuuuuck u Reply Pingback: Rugsėjo mėnesio kąsniai. | Spicecoat's Blog CHRISTINA September 26, 2013 at 12:13 pm looks great! Reply SHARI September 26, 2013 at 8:27 am I just made this today and it is sooooo good! It’s my new favorite recipe…thank you so much for sharing! Reply KELSY September 26, 2013 at 5:16 am I made this loaf and used my dehydrator to try and keep to raw. I followed directions except I had pre-soaked my almonds and sunflower seeds overnight (also had some pepitas in there soaked), so I only added one cup of water. I then left it on the bench for a few hours but put it in the fridge overnight as it is a little hot where I am and I didn’t want it to turn weird. The fridge actually firmed it up quite a bit and I was able to slice it with a super sharp serrated knife I have. I then put it in the dehydrator on around 41 degrees for about
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2.5 hours. It came out like semi-dry bread consistency, tasted nice. I’ve also put some in the toaster which was even better and probably how I will eat it, with a bit of coconut oil (no butter for me) and jam. 🙂 Reply Pingback: Superpower Granola Bars | meatless in a mcworld Pingback: Vegan Mofo 16: Q is for pretty pink breakfast Quinoa in pink guava soup | Early Morning Oats LINDSAY September 23, 2013 at 12:57 am THANK YOU for this recipe! Love the bread, will be a staple in my freezer from now on. Reply LAURA M September 22, 2013 at 6:00 pm PS – I use buckwheat flakes because I can’t find gluten-free oats, and it works great. Sometimes I add applesauce, cinnamon and an extra tablespoon of psyllium… or banana, pecans, etc etc – so adaptable. I am SO GRATEFUL for this recipe – thank you! Reply LAURA M September 22, 2013 at 5:57 pm New, even easier way to make this bread! Put dry ingredients in one of those large freezer bags and shake to mix. Add the liquids and squish thoroughly, hands clean outside the bag, until well mixed. Then shape it into a loaf – right in the bag. Let sit, and do its thing, 2 hrs +… take the loaf out of the bag, wet your hands and smooth it out a bit, and bake directly on the oven rack at 350 for an hour and ten minutes. No timing issues, removing from the pan, etc… a super easy recipe made super dooper easy! I make two loaves, slice one and freeze it. I discovered this shortcut when I stayed at a friend’s house and left my silicone loaf pan behind (having made them the bread – we are all addicted!). Reply
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Pingback: Seeded Bread | Practise Wellness Pingback: favourite food blogs | ayoungvoice | can Pingback: Fall Baking Season: 10 nuts, seeds and grains combine in 1 crazy good super seed bread | canada.com STIAN HAKLEV September 18, 2013 at 8:45 pm Made this twice, the first time I didn’t have a bread form, so I just let it sit overnight in a bowl, and then tried to shape it into a bread on a piece of baking paper. It worked, but was quite crumbly. We still loved it. This time I bought a bread form (not silicone, but that was fine) and followed the instructions. Worked perfectly – much better shape etc (see picture: This thing is perfect, so compact and healthy, keeps you full for ever, just had two slices with hardboiled egg for lunch. I’m wonder if I could add hemp hearts somehow, perhaps replacing some of the oats? Reply Pingback: 5 things I’m loving lately… | meatless in a mcworld KAREN September 18, 2013 at 5:31 am I have been making this bread and it’s delicious with my homemade jam. Here’s a link to another recipe on the internet from an Associated Press article that seems very like yours. A copy cat? Reply Pingback: 10 Amazing Chia Seeds Recipes You Must Try! — A Harmony Healing Pingback: MoFo childhood fave: PB and J on toast | Lymie eating coconut SHELLEY ALEXANDER September 18, 2013 at 12:57 am Sarah, I have made your bread several times and I adore it’s flavor and texture! It truly is life-changing! Thanks for creating this fabulous bread recipe! Reply DANIELA September 17, 2013 at 3:08 pm Comment number million-and-one I tried it, it’s wonderful! Hubby takes every day a couple of slices with him to work, as a snack. He
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shared it with others too. A colleague sends him a link (“if your wife likes this kind of bread, she should read this”). It was the link to THIS VERY RECIPE! 🙂 that’s how popular it is!:) Thank you, thank you, thank you! Reply SHARON September 17, 2013 at 7:20 am How many servings does bread make? How many grams of fiber per slice? Can’t wait to try it. Reply Pingback: Spiced Orange Chia Seed Marmalade | meatless in a mcworld Pingback: The Life-Changing Loaf of Bread | My New Roots | Vegan,Vegan Pingback: Friday finds | yours julie AMANDA September 10, 2013 at 11:22 pm Hi Sarah- Thank you so much for this fabulous recipe! I make it all the time. Sliced extra-thin and toasted, with yogurt and tart jam on top… perfection! It’s also great on a cheese plate. Thank you, thank you! Reply Pingback: Trail Mix Loaf - Fueling Endurance Performance APRIL September 7, 2013 at 6:07 am OMG – I have made this twice now, and it BLOWS. MY. MIND! Thank you for posting this. I have a quick question though, I live in Melbourne, Aus – and both times I’ve made it, it tends to sag a little in the middle. I dunno if its because of the weather or what. Do you have any recommendations? Reply TINA September 6, 2013 at 10:40 pm Just a tip for any scandinavians: For readers in Norway or Sweden it seems the brand “FiberHUSK” is the same as psyllium husk powder. Reply ALLISON September 5, 2013 at 3:45 pm I accidently left my loaf in the oven for nearly an hour longer than the recipe stated, but it was still fine. Maybe slightly crunchier? What a great recipe! So flexible and forgiving 🙂 Thanks Sarah. My tip… drink
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plenty of water otherwise the psyllium might be a bit slow moving *rubs tummy* Reply GOLDEN ROOT COMPLEX September 4, 2013 at 1:37 pm I would like to thank you for sharing your thoughts and time into the stuff you post!! That’s best article for all thanks . Reply Pingback: Big brekky | paradisepantry PATRICK September 4, 2013 at 3:27 am If the recipe is doubled and baked together, does the baking time remain the same? Reply KATE September 2, 2013 at 3:34 am This is the best bread I have ever tried! Thank you for sharing! Reply Pingback: Weekend Getaway – Kiwi Style | nothing in particular NICOLETTE September 1, 2013 at 6:19 pm I have made this three times now and each time it has worked perfectly! It is a brilliant recipe! The last couple of times I used 1 cup of ground almonds and 1/2 cup of coconut flour is place of the oats to make it more low carb and is still works brilliantly although you need to add a little more water. I just add whichever nuts and seeds I have around now in the knowledge that most combinations seem to work! So nice to have found some bread which is not only low carb but very tasty too. Thank you Reply Pingback: Almond, Quinoa & Pumpkin Seed Bread | Deliciously Ella Pingback: Raisin & Spice Bread | dAAn Pingback: Which bread is best? | CHAMPAGNE CARTEL Pingback: nuts & seeds bread | dAAn SHANNON RAE August 27, 2013 at 6:47 pm yummmmmmmmmmm I just made a loaf of this bread, and it is incredible. I forgot to buy flax seeds, so instead used sesame seed. If you like sesame, I highly recommend trying that variation sometime. I’m loving it toasted with mulberry jam, or
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just butter, or honey. Thank you! Reply CATHY August 27, 2013 at 8:13 am I am not a good cook but I made this bread and it was fantastic. Beautiful toasted with feta cheese (for those who can have dairy) Reply CHRISTINA August 26, 2013 at 8:29 pm Hi Sarah, I’m loving all of your recipes and the information on the nutrients. This was the first recipe of yours that I tried, and came out great! Thanks. Reply ABBY August 25, 2013 at 12:53 pm I’ve made this bread before and it is so delicious. I’m wanting to make it again and I was wondering, I have some millet seeds and buckwheat groats, do you think adding these would work? would I have to toast of soak them separately first? Anybody have any advice ? Reply Pingback: house sitting delights | still being ANNA August 21, 2013 at 7:22 pm Hello! Big thanks for this recipe! Just tested, and it as tasty as it looks like. Real great discover. I’ve just replaced flax seeds by poppy seeds, because of intolerance for the first one. Take care! Reply Pingback: Seedy Breakfast Bars | Homespun Seasonal Living Pingback: The life-changing loaf of bread… | lovecookandpaint Pingback: The life changing loaf of bread… | lovecookandpaint Pingback: Lebensveränderndes Brot oder….. | tomatenblüte Pingback: Come cook with me | Cherish Your Body JANEISGREEN August 18, 2013 at 2:02 am I just made this loaf today. Delicious! And healthy! And no wheat! Thank-you so much. Reply MONICA August 17, 2013 at 8:34 pm I made this bread and it is truly amazing!! Truly Life-Changing. Seriously easy to make. No effort at all. As you mentioned, the only hard part is waiting for the loaf to cool so that it can be eaten. Thank you to all
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the people in the world who share their recipes!! Reply NINA August 16, 2013 at 10:53 pm I got this recipe and website from my naturopath. I made the bread it is great. I do not have a silicone pan so I mixed everything in a bowl then transferred it to a parchment paper lined glass loaf pan, Left it out for 5 hours then baked it per the recipe. It turned out great. Reply FORUMOZMUM August 16, 2013 at 5:21 am I think this bread is fabulous and I’ve told many women about it. Like many others, I made changes in each version though! I have added cranberries and macadamia nuts, to make it like a healthy muesli bar. I would also like to find a way to make the bread much taller, more like a traditional loaf. I am happy to add whichever seeds, nuts, meal or grain it takes, to do that. Any suggestions? Reply FRANZISKA August 16, 2013 at 4:24 am This bread is delicious! I am from Germany, currently living in New Zealand and it is the hardest thing to find good bread anything close to German bread. And now I find this life changing loaf of bread and it is even bettern than usual German bread! A true life saver. 🙂 Reply Pingback: A new favourite blog and a life-changing loaf of bread | The Difficult Dinner Guest MARK August 13, 2013 at 11:45 am Hello, This is to inform the general public that Mr. Mark Moel, a private loan lender already open financial opportunity for all needs any financial help. We give loan at 2% interest rate to individuals, companies and companies under a clear and understandable terms and condition. contact us today by email at: Markmoelloanhouse@live.com Borrower’s DATA 1) Full Name: ………..
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2) Country: …………. 3) Address: ………….. 4) State: …………….. 5) Sex: ………………. 6) Civil Status:………… 7) Occupation: …………… 8) Phone Number:…………… 9) Currently position in place of work: …… 10) Monthly income:……….. 11) Loan Amount Needed: …….. 12) Loan Duration:…………… 13) Purpose of Loan:………….. 14) Religion: …………………… 15) Have you applied before …….. 16) Business name(If Any):…….. 17) Date of birth:……………. 18) Marital status:……………. 19) Next Of Kin:……………….. 20) Monthly Income:……………… 21) Phone:………………………. 22) Fax:………………………… 23) postal code:………………….. 24) Mobile/cellular:……………… 25) Internet at home…………… thank you, Mrs.Mark Moel Reply Pingback: Day 7: Tossing Garden Fresh Pizzas! | Lilly's Table Blog Pingback: Scrambled Tofu with Black Beans, Chilies, and Cilantro - Three Many Cooks Pingback: “Life changing loaf of bread” | Recipe Reverie AYELET FLEMING August 11, 2013 at 1:30 pm Definitely high on my list to try when I get home from my travels. Looks amazing! Reply Pingback: 5 HTP Dosage | Fitness Training Set Pingback: not quite life changing – but amazing bread nonetheless RICHARD August 9, 2013 at 10:45 pm After a costly purchase I was finally prepared to make this. So far I’ve made the dough, and even in it’s uncooked form it’s delicious. I could seriously eat it like that. That being said, I am looking forward to the finished product, and am so far very happy with my investment. Reply Pingback: Day 3: Life-Changing Bread and Book | Lilly's Table Blog BETH August 7, 2013 at 11:08 pm Thanks so much for this recipe. I Love it!!! I’ve made it four times with smaller loaf pans (6 x 4 inches). I double the recipe which is perfect for (4) loaves. When I made it for the first time, I didn’t have sunflower seeds in the house so I subbed pumpkin seeds. And because we enjoyed
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it so much, I’ve continued. The name you gave the loaf seemed like hyperbole. But it changed my life for the better. Thanks again. Reply Pingback: WIP Wednesday… | joie de vivre (The Joy of Living)! LSASPACEY August 6, 2013 at 11:26 pm I’m not sure if you are aware but a columnist for the Decor8 blog, Julia Cawley, has reposted your recipe there. There is a mention that she got the recipe from you but then she has created a Vimeo video showing the preparation of it. In addition, she has marked the image with a “pin” sticker to encouraging others to pin the image to Pinterest, which will bring traffic to her site and not yours as the originator of the recipe. She claims that she has altered the recipe but she made no significant changes in ingredients, no new additions or subtractions just minimal changes to the amounts. The changes she made were to add 1/3 cup more almonds, 1/2 tsp more salt, and use 2 tbsp less maple syrup. I thought you should know. Reply JOANNE ROTHWELL August 5, 2013 at 11:13 am Sarah, thank you so much for the wonderful recipe, I just made the bread and it is only gorgeous. Thank you for being so generous with your recipes on your blog. Joanne Reply Pingback: Food pyramid meals? | I'm not obsessive nutrition compulsive. URSULA August 2, 2013 at 8:17 pm Thanks so much for this fantastic recipe!!!! Finally got to making it, and it turned out great. Didn’t have a silicone loaf pan, but it still all came together nicely (left overnight) and popped out easily, and tastes wonderfully wholesome! Love how quick and easy it is! Reply Pingback: Free Friday {healthy grocery haul} | healthninja MARIE-CHRISTINE August 2, 2013 at 2:25 pm
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Bonjour de Bruxelles ! A voir le nombre de commentaires sur votre pain, il est vraiment urgent pour moi de faire cette recette : il a l’air tellement appétissant ! Merci pour votre partage ! Marie-Christine Reply Pingback: Green Kitchen Stories » Paleo Bread + Quick Pickled Fennel Pingback: Friday Feeling | Double Trouble Running Pingback: Cheese I can eat! | The good, the bad, and the ugly of MSPI Pingback: Get Bread and Squirrel | FarOuterHebrides KENDALL August 1, 2013 at 12:41 pm This bread is AMAZING!! it does not compare to normal bread, its is delicious and so easy to make, i also added dates, a few apricots and pumpkin (pepita seeds). I have also made the recipe and times it by 1.5 to fit in a bigger loaf pan and it came out perfect! I now make one at least every week…. If it lasts that long, its normally eaten before I even have the chance to put it in the freezer. Cannot recommend this more highly! FANTASTIC it really is life changing bread! Reply VIRGINIA August 1, 2013 at 9:18 am This bread brought tears to my eyes…what a joy, wonderful therapy for me:) Any ideas on doubling recipe and buying a larger pan. Times etc? Reply TESS August 1, 2013 at 5:43 am I finally made this bread last night. I love how easy it is, one pan to mix and bake in. I know it defeats the yeast free purpose, but it is super delicious toasted with vegemite! I will make this every week from now on. Reply Pingback: 100 new recipes: part six | O Frabjous Day AMY G August 1, 2013 at 2:20 am This was amazing. The title is so appropriate too. It literally is life-changing. We are following a strict
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anti-inflammatory diet and this fills the bread void deliciously!! Sooo incredible slathered with goat cheese and berries, or just toasted the slices in a pan with a little coconut oil. Mmmmm, I want more. Reply SUZANNE July 31, 2013 at 7:07 pm I lined a glass loaf pan with parchment paper since I didn’t have a silicone pan. Worked great. My 14 yr old son said the bread tasted good, but was really weird. He ate 3 slices with peanut butter and honey. Reply ANGIE July 31, 2013 at 2:34 am Made it and let it set overnight. Only thing I changed was that I added a couple tablespoons of gluten free sourdough starter to the mix. Awesome. Healthful. Delicious. Versatile- I’m already thinking of fun variations. Thank you so much! Reply RUBYCACCHIONE July 30, 2013 at 10:28 pm just eating my first slice of this amazing ‘bread’, oh my, it’s been a long time since I’ve had anything this yummy! When I made this I did a few things differently, I used parchment paper as I did not have a silicone loaf pan, so I just lined my old bread pans with the paper and a bit of butter, and then I cooked my bread at a lower temp for much longer, more along the raw food temps… under 200 degrees and 4+ hours. Super delicious!!! Reply Pingback: Incredible Nut & Seed Gluten-Free Bread Recipe - Vibrant Wellness Journal CAITLIN July 29, 2013 at 5:10 pm I made this over the weekend. So good! I have a super sensitive stomach and I was worried the psyllium husks would mess with it, but no! I have been eating with goat cheese and honey or avocado, mmmmm. Reply FRAN July 28, 2013 at 11:44 pm I recommend it toasted with the
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miso pea filling from the daikon roll ups- heaven! Reply Pingback: Amazing Banana Bread | Chocolate and Chickpeas VEGANGSTERARNP July 28, 2013 at 10:08 pm GHEE???????????????????????? that’s not life changing…. EWWW that’s life TAKING. but thanks for the rest of the recipe. Reply ALI INAYAT July 26, 2013 at 1:41 pm My heart is very delightful by reading all this Reply ALI INAYAT July 26, 2013 at 1:34 pm This is Awesome Really nice information Reply DAVID July 25, 2013 at 6:22 am Made a loaf yesterday and I love it! Will make another one with cinnamon and raisins for sure! I also used a regular pan and it turned out fine. Thank you so very, very much! I’ve just discovered your blog and I love it! Reply BEE July 24, 2013 at 2:14 am Hurrah the bread is now sticking together much better. Since my previous comment (above) I have added more husk (1-2 tbsp), mixed all ingredients in a separate big bowl and left overnight (as opposed to 2 hrs). Not sure which of the above is stopping the massive crumble! Now I’m ready to experiment with adding fruit! Any suggestions??? Reply TRIXIE July 23, 2013 at 6:56 am WOW! I have wanted to make this bread since I first saw the recipe 2 months ago. Finally tonight I made a loaf, it was spectacular!!! Tasted exactly as I had imagined and looked beautiful! I changed nothing from the original recipe and in fact baked it after it had sat for only 2 hours, it just looked like it was ready, and it was! So delish! Thanks!!! Reply LIFE INSURANCE NO MEDICAL EXAM HSBC July 22, 2013 at 10:53 am If some one needs expert view about blogging after that i suggest him/her to visit this blog, Keep
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up the nice work. Reply BEE July 21, 2013 at 3:02 am I’ve made the bread twice and MUCH prefer ghee to coconut oil (perhaps the half Dane in me feels that coconut doesn’t suit a Danish style loaf). Although delicious both times it has been impossible to slice without losing the majority of the loaf to the kitchen table or left burning in the toaster. Any suggestions? Reply NANNA CHEL July 20, 2013 at 1:33 pm Hi, I have been reading about your bread on a few blogs this week so have just made a loaf myself and it is great. I will add a little more salt next time as I may have skimped on it today. I have just featured it on a post on my blog and just wanted to thank you for such a great recipe. Reply EMILY PREECE July 19, 2013 at 2:39 pm Back to my first comment re: slicing. The bread slices beautifully, when using a bread knife. Also, I figure you can get about 20 slices per loaf. At someone’s previous calculation of 2,700 calories per loaf, that’s 135 calories per slice…. Not ‘diet’ food; but very, very filling, and good for you!!! Reply EMILY PREECE July 19, 2013 at 2:36 pm It’s 6:00 AM, and I just had my first bite of ‘heaven’!!! Made the loaf yesterday, and let it sit overnight while I was in ‘dreamland’ before slicing this morning… The only change I made was using ‘blackstrap’ molasses instead of maple syrup. I also combined and mixed the ingredients as instructed; but used a bowl. Then, I formed the loaf and wrapped it in Saran Wrap before letting it sit, prior to baking. Every half hour I rotated the ‘loaf’ so any liquids could disperse within the loaf.
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There really was no liquid to speak of, though. When baking time came, I lined a glass loaf pan with parchment (down one side, across the bottom and up the other side), and set the pre-formed loaf in the dish. (The loaf was just a bit smaller than the glass pan, so it fit right in.) When the time came to take the loaf out from the pan, I just lifted it out using the edges of the parchment paper, then set the loaf directly on the rack for the remainder of the baking time. I did turn it (upside down) once half way through the baking time. It passed the “hollow tap” test when the baking time was done. I then turned off the oven, and l just let it cool with the loaf still inside. (Less temptation that way!!!) One other note: I am at 7,000 ft elevation, and noticed no adverse effects when following this recipe. i.e. no changes for altitude should be necessary. This dense, heavy bread is fabulous! Thanks for the recipe!!! Reply EMILY PREECE July 18, 2013 at 5:43 am In the photographs, the slices look so ‘perfect’. What is your suggestion/secret for slicing this bread and not having it crumble when doing so??? Reply SAC LANCEL July 16, 2013 at 6:31 am There is noticeably a lot to realize about this. I suppose you made various good points in features also. Reply CM July 15, 2013 at 2:49 am This bread is divine! The easiest, most delicious “non-conventional” bread ever. I made coconut/buckwheat flour “bread” a few weeks ago and actually wanted to cry because it tasted so awful and was so far in texture from my distant recollection of conventional bread. Only tears of joy with this recipe! Reply Pingback: The Life-Changing
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Loaf of Bread | foreverNOSHing Pingback: breakfast friday | the girl who lived (on the prairies) Pingback: Life-Changing-Bread | Tsavorite KAREN SUTTLE July 11, 2013 at 10:40 pm This looks yummy. Can’t wait to taste it. Reply LAURA July 9, 2013 at 3:54 pm I grew up and lived in Germany, before we moved to the US, UK and then France.There are about 500 different breads available in Germany. Now I live in France. I love to live in France. But … need I say more. There are several ÖKO-bakers in Germany who will ship their bread to France (such as It usually arrives within 2 -3 days and tastes like Manna from Heaven. A dark bread will not lose its taste, instead, it gets better. Last time I visited I met with a new bread, called Essener Brot. ( An incredible, rich taste! Thank you SO MUCH for your recipe! I am baking my own bread with ingredients from a local French health food store. And I will certainly add your recipe to the top of the list of my most favorite breads! Reply EILEEN July 9, 2013 at 5:59 am Thank you for a superb recipe! For English-based fans, all the ingredients can be found in health food stores, but are not cheap. I am going to check out online sources. My vegan brother visits from France several times a year and won’t touch supermarket bread. He’s certainly in for a treat next time he visits and I can sit back and feel virtuous as we all share your great loaf and a dish of lentil hummus. Reply CAIA July 8, 2013 at 3:41 am FYI, psyllium husk can sometimes be found at Indian food stores under the name Sat-Isabgol, in a green box. It’s exactly the
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same as the stuff I get at the health food store. Reply SHELLEY July 7, 2013 at 11:44 pm I just baked this today and it turned out great except it tastes like bird food. I used honey instead of maple syrup, but everything else was the same. I even put butter and honey on top to liven up the taste. I can eat nuts on their own without the waiting and baking so I’m curious what’s so life changing about this. I also now own a huge container of psyllium husks that I don’t think I’ll use again. Will syrup make that much difference? I’m glad everyone else enjoys it. Reply DEB October 21, 2016 at 11:23 pm Did you try toasting the slices? I’ve only made it once (ok, there are three more loaves in the “sitting” stage as I type) and used hazelnuts, but I loved it. Also added some hemp and pumpkin seeds just because I had them. Reply Pingback: Seed-Nut-Oat Loaf | Amanda Scothern JOHN@ THE BREAD MAKERS July 3, 2013 at 10:13 pm This recipe looks really good. I can’t wait it give it a try. Reply BRITT PETROVICH July 3, 2013 at 1:16 am I just made this loaf yesterday and it’s already nearly gone! I love the psyllium seed husks, such a nice sweet, earthy flavor. Thank you so much for your wonderful posts. I’m inspired by your perspective on food and nutrition. I’m making my second loaf as we speak! Cheers Reply Pingback: 313. “The Life-Changing Loaf of Bread” recipe by Sarah Britton | 9 Days, 8 Nights KINE July 2, 2013 at 4:31 am I just made this and had to blog about it! Thank you so much for sharing this recipe 🙂 Now I’m off to browse your site
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for other gems! Here is my post in case anyone is interested Reply Pingback: Gingery cucumber carrot recovery salad | tasteslikewhoa Pingback: Life-Changing Loaf of Bread | e a t n i k. IZZY June 29, 2013 at 1:09 am Do you count calories? Reply LAURA M June 28, 2013 at 5:07 pm This bread has indeed changed my life! After going paleo a year ago I made a lot of almond bread – (gluten-free supermarket breads are full of rubbish) till I discovered the problems of eating too many nuts, with their goitrogens, oxalic acids etc etc. I’m able to buy sprouted pumpkin and sunflower seeds so I use them – the quantity of hazelnuts is fine and they give such wonderful flavour. I often substitute quinoa flakes for the oats if I can’t find gluten-free oats, and have absolutely no problems, just adding a couple of ounces more water. I’ve also made sweeter versions with dried fruits, cinnamon, mashed banana (plus more psyllium in that case) and they’re always heaven. This wonderful recipe is quite accommodating. The friend who introduced the recipe to me slices it thin and then bakes it for another 20 minutes – she makes really yummy versatile ‘crackers’ this way. The biggest problem I have is getting the loaf out of the silicone mould after 20 minutes. This is a major operation! I’ve tried it in a greaseproof paper-lined tin but it really stuck to the organic-y paper I used and when I pulled it off it took a layer of the bread with it! I end up cooking it for longer, which seems to help – but I have to be careful to push all around the silicone before trying to remove the loaf, otherwise chunks of bread separate from the main
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loaf all too easily. I’d be interested in anyone’s tips on that one. In general I do find that the cooking times are not long enough to prevent it being too gooey inside. Maybe it’s just my oven, but I find an extra 20 minutes to make a better loaf of bread. Thanks for this fantastic, much-cherished recipe! My whole family love it. Reply DEB October 21, 2016 at 11:26 pm Silicone moulds have never lived up to their promise in our house. I’m using regular metal loaf pans, sprayed with either olive oil or coconut oil spray -> no problem turning the loaf out at the halfway point. Reply ALPEN June 28, 2013 at 2:03 am this is just coming out of the oven right now, first time making it, and holy s it is a masterpiece. the smells wafting round the house are what i imagine a bakery tucked in a mystical woodland would smell like. thanks for the recipe- can’t eat gluten and gf breads on the shelf are just never that appealing to me. plus i love getting seeds this way, and who doesn’t love making (incredibly easy) homemade bread!? XO Reply KATIA June 27, 2013 at 10:12 pm I made this on Monday and it turned out perfect – just as expected. I was loving every slice, but yesterday (Wednesday) it turned sticky in the middle for some reason. I’ve been storing it on my counter in an airtight container and was just about to freeze some slices, but on finding the stickiness, threw it out. Any ideas what happened? Reply DEB October 21, 2016 at 11:28 pm Maybe needs a little longer in the oven? When I turned the loaf out, I put it on a cast iron griddle in the oven and cooked
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it a bit longer than suggested. Undercooking is probably more of a risk than overcooking. Reply Pingback: Chleb z ziarnami , same ziarna www.brygidaibartek.pl CAMILLE June 27, 2013 at 12:06 pm I made this following Melissa Taylor’s grain-free suggestion above (thank you!), using coconut flour and almond meal in place of the oats. I let the batter rest overnight. As many others, I had to bake the loaf much longer than indicated (more than an hour, but I lost track after a while), and it still turned out gummy in the center. Edible, but too gummy to be life-changing. 🙂 My hunch is that I added too much water: I added more than indicated in the recipe (about 2 cups) because coconut flour absorbs more than oats and I wasn’t sure what the target texture was. But I may have overdone it, which meant there was too much moisture trapped inside the crust for it to evaporate properly as it baked. I’ll add less for my next batch! Reply CHEAP MONT BLANC BALLPOINT June 27, 2013 at 6:34 am Look at here !Cheap Mont Blanc Ballpoint Cheap Montblanc Pens For Sale|More Discount Mont Blanc Pens Online Outlet To Buy. Reply Pingback: Political Hummus - Fish and the Lemon Tree KATIA June 24, 2013 at 9:12 pm this is amazing – I specifically bought all the ingredients and made it exactly as directed and it is the best thing I’ve ever tasted. I cannot believe how good this is! Thanks so much!!! Reply Pingback: blüte auf brot. | milas-deli. photographs, sweets and coffee HEATHER June 24, 2013 at 3:51 am The more I eat this, the more I like it. Just made my fourth loaf. The original recipe is so good I have not yet gotten around to trying any variations.
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btw, I have a glass loaf pan, so the first couple of times it was tricky to get the loaf out–I had to bake it longer in the pan. Now I’m using parchment paper, and it comes out easily. Reply JENNEKE June 23, 2013 at 9:57 pm Great website and recipes, I enjoy it a lot! And it did changed my life. Thank you. What I wanted to ask is if you know if psyllium is safe to take when you are pregnant? I find all kinds of answers on the internet.. So I was hoping you would have a definitive answer? (I hope I didn’t overlooked the answer in the comments here) All the best! Reply JANELLE June 23, 2013 at 12:13 pm Sarah, this is absolutely delicious!! It has changed my life!;). Love you blog, will be trying many more of your recipes. Thank you so much for sharing! Reply TERM LIFE INSURANCE FINDER June 23, 2013 at 4:07 am Good site you’ve got here.. It’s difficult to find high quality writing like yours nowadays. I seriously appreciate individuals like you! Take care!! Reply NATASHA June 22, 2013 at 3:18 pm I finally found psyllium and made this last night. This really is life-changing. My boyfriend had it at a friend’s house, but he says the one I made is more bready. We think it’s because I used ground flax seed and it’s more floury than the whole seeds. I didn’t even need extra water to mix it. I love this bread. Reply IPHONE SCREEN REPAIR PJ June 21, 2013 at 4:21 am Good way of describing, and fastidious article to take facts on the topic of my presentation subject matter, which i am going to present in school. Reply SUSAN June 20, 2013 at 1:32 pm I’m
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not quite sure how I found you but I am so excited!!!!!! The recipe looks fantastic!!! 3 words I love Easy, Healthy and Yummy ……………………….ok I have to add a 4th …………and Bread!!!!!!! Reply Pingback: Grain Free Zone | conscious-foodie ELIZABETH June 18, 2013 at 10:37 am How about a little veggie juice pulp mixed in and instead of the maple syrup and water, some fresh apple juice? Reply DEB HELMER June 17, 2013 at 9:26 pm Amazing! Reply ISOBEL June 17, 2013 at 5:06 am This looks amazing – could I possibly use flaxmeal instead of flaxseeds? Reply JULIA June 16, 2013 at 7:42 pm Although I followed the instructions and didn’t replace any of the ingredients, my bread was falling apart at one end as soon as I had to turn it – did anyone else of you have this problem? Maybe 2 hours of resting is not enough? Help! Reply Pingback: The Life-Changing Loaf of Bread | My New Roots - 4Just2Day ROX June 14, 2013 at 7:05 pm Hi, made it but one problem it was wet inside and crunchy on the outside. I would really want to try again because it is simply great! Reply SUZY June 14, 2013 at 1:50 am Yummo! just made this and its so good! thanks for sharing this recipe 🙂 Reply CATARINA MAXWELL June 13, 2013 at 8:21 pm I finally got round to trying this this week. I have to say it’s fantastic! I love it toasted with a little dark chocolate spread! Reply Pingback: Practise Wellness – Seeded Bread VICTORIA T June 13, 2013 at 3:58 am Also, for the few comments are calorie counts… I feel like these calories would be good calories (since they are coming from nuts and seeds) rather than the empty calories
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one would get from store-bought-crap-bread, and would keep you fuller (preventing calorie intake later?) Anyways, just an opinion. Reply VICTORIA T June 13, 2013 at 3:50 am I just made this, and it is AMAZING! Definitely life changing. I tried it toasted with peanut butter (YUM) and margarine (YUM, though not as healthy). Thank you for the great recipe. It’s so easy I’m going to make it every week. Reply Pingback: Healthy bread and good poop – win! - the in between is mine - SANDY B. June 12, 2013 at 5:41 am I’m not to familiar with coconut oil. Can this be substituted with olive oil? Reply Pingback: The Getting Things Done Show | Breakfast in Chinatown Pingback: The Health Food Store, Chia (Pets?) and Birdseed | Connecting the Black Dots NAOMI June 11, 2013 at 11:48 am I’ve made the bread 4 times now and it’s incredible, i love it. However since reading the comments about the calories i did a count and it’s calorie dense. Mental note to be careful eating too much of this bread. Definitely will make a loaf on a weekly basis. Reply Pingback: How Not to do Carb Load Day | My Journey to Health & Happiness OWEN June 9, 2013 at 10:21 pm This isn’t really bread. It’s more of a giant, soft granola bar. Reply Pingback: Life-Changing Bread- My New Roots | meg & veg Pingback: It’s June! « loquaciouslaura ELLA June 9, 2013 at 4:17 am Bread with oil may stay moist longer (as someone previously said) but for me it’s not a factor. My bread comes out perfect and it’s done in a matter of days anyway, so I am never concerned about it losing it’s umph. The first few times I made this bread, I did so just
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as it’s written but now have been making it without the oil and do not notice a difference at all. Reply Pingback: Nuts and Seeds Loaf | dessertification KATIE June 7, 2013 at 10:01 pm Doo you know how many calories in a slice of the bread in your post? Just wondering since I recently was put on a special diet by my doctor. thank you ! Reply SARAH June 7, 2013 at 9:28 pm Delicious!! I had it for breakfast this morning with avocado and rocket, I’ve already passed the recipe and your wonderful blog onto a couple of health minded friends. Reply HASTI June 7, 2013 at 8:44 pm I made it, loved it and love you for it for posting it! 🙂 I grew up in Denmark and the danish Rugbrød was what we ate everyday. This almost tastes better!!! It’s become a regular stable in our home. Thanks again for sharing your recipe! Reply BARB June 7, 2013 at 9:44 am Allen, I usually lightly toast nuts before baking – it makes a huge difference in flavor. Also, if you prefer honey over maple syrup, you might try one of the stronger tasting ones such as buckwheat. Reply LORELAI June 6, 2013 at 10:16 pm Thanks for sharing this!!! I can’t wait to try it. I’ve been hunting for bread recipe that uses psyllium husks instead of flour, but I didn’t think I’d find one that doesn’t contain ANY flour. This is totally boss. I’m so excited 😀 P.S. For anyone having difficulty finding psyllium husk, you can buy it from Amazon.com. I pay ~$13 for a big bag. Reply RENEE June 6, 2013 at 11:07 am Wonderful! Love it. Reply Pingback: Blueberry Bread (gluten free) Pingback: Raw Asparagus Salad/ Asparagus, Avocado and Goat Cheese Open-Faced
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Sandwich | Big Sis Little Dish ELENA June 4, 2013 at 9:33 pm Amazing!! Loved it, thanks for sharing the recipe , Reply ALLEN June 4, 2013 at 5:16 pm For the life changing bread: i used honey vs maple syrup. basically the bread has no taste. any suggestions as to what and how much to add to improve the taste? Thanks, Allen Reply Pingback: Cayuga St. Kitchen - The Most Amazing (Gluten-Free) Bread, that Everyone will LOVE! TC June 4, 2013 at 2:14 am Great!!!! Reply SARAH R. June 3, 2013 at 7:41 pm Carlabelle- I calculated the calorie content per loaf and got 2,553, so pretty close to what you came up with. It doesn’t say how many slices each loaf yields, but assuming a dozen or so, you’d get around 200 calories per slice. So, yes, it is quite high compared to traditional bread, but you are getting a lot more nutrition,protein, and fiber per slice so it should be much more filling slice for slice compared to regular bread too. I’m going to give the recipe a try- it sounds too good to pass up, and knowing the calorie count, I’ll plan my meals accordingly. Reply TAMARA June 3, 2013 at 10:54 am Your bread looks delicious – it reminds of a nutty seedy bread I would travel into Tokyo’s Shibuya to go to the famous Isetan Department store to buy in the 90s. How would you suggest to make this loaf GF (gluten free)? I.e supplement the oats for a GF option? Half of my son’s class at school are GF and I’ve been experimenting more in the kitchen with GF cooking. Reply ELISABETH WITHANESS June 2, 2013 at 3:17 pm Ohmygod, my friend Erin served me a couple slices of your life-changing bread the
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other day, and I nearly had an orgasm in my mouth. Everything about it is amazing. (I grew up on dark, dense German breads — LoveLoveLove!). Erin’d made hers with almonds, and biting into one of those every couple of bites? A surprise, every time. Anyway, just wanted to say thank you. I have a pre-baked loaf sitting for a few hours as we speak. It’s about 100 degrees where I live today, and I don’t care: I still woke up and knew that I’d just have to bake me a loaf of your bread. Reply CARLABELLE June 2, 2013 at 8:54 am Hi! This bread looks super duper amazing but I have one question – I worked out the calorie content of the recipe (using online sources) and got a WHOPPING 2700 CAL (not kj) per loaf. Now this seems shockingly high to me, if a loaf yields about 10-15 slices. That would mean 200-300 Cal per slice and if you eat 2 slices in one go it doubles that :(. Sorry for being anal about this. Can someone please tell me I worked it out wrong? Would LOVE to make this bread, but that calorie price seems a bit too high to pay for me…. Reply HANNA May 31, 2013 at 11:33 am Just have to say that this bread is absolutley amazing! I´m totally addicted. Have been reading your blog for a long time now, you are such a great inspiration! Love your style. Thanks! Reply JACQUELINE May 31, 2013 at 3:10 am Hi Sarah! I have been checking in and appreciating your blog for quite a while now. Thank you so much for all the informative dietary info and amazing recipes! A question about this bread: how far in advance would you say it can be
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made? Is it best when baked and eaten the same day? I know it’s okay to make the “dough” (term used loosely) ahead of time, but just not sure how quickly the bread dries out (or if it can be stored) when made in advance. Thanks for any thoughts/suggestions. Reply JIM May 30, 2013 at 10:49 pm I made this recipe today and used almonds instead of hazelnuts and honey instead of maple syrup. It came out AMAZING. Thank you so so much for posting this! I am so glad that someone submitted this recipe to StumbleUpon where I “stumbled upon” it. Fantastic, absolutely! Reply OH HOLLAND May 30, 2013 at 9:58 am It’s not vegan if you use ghee instead of coconut oil. Reply CATALINA May 29, 2013 at 5:34 pm An update to share how well this bread turned out. I let the mixture rest on the kitchen counter, covered with a paper napkin, for 17 hours before being baked. I baked it in a metal bread pan (8.5″ x 4.5″ across the top) lined with parchment paper. I guess you could use wax paper if you don’t have parchment paper. The texture is perfect — not too damp, not too dry. It slices wonderfully, is not crumbly one bit. I recommend following the recipe exactly until you feel comfortable making substitutions. Be sure to test for doneness by tapping the bottom of the loaf for a hollow sound. With practice, you will learn to recognize this sound. Next time, I am subbing in some pumpkin seeds for the sunflower seeds, and adding dried cranberries. Reply MARIA May 29, 2013 at 1:10 pm Thanks a lot for posting this! I got a Finnish translation for this bread from another blog, and just loved the recipe. I replaced the
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maple syrop with blackstrap molasse, which is more healthy and less sweet, and it works out really great!! I have done this bread two times now, and this really might change our life.. ! Reply Pingback: brunch for the mamas | kitsch+camera Pingback: Baking Bread | mint peonies ANGELA May 25, 2013 at 9:18 am Thank you for a wonderful recipe! I couldn’t get psyllium, so I substituted 4T chia seeds plus 2 T flax meal (I also used quinoa flakes instead of oats and added an extra 1/4c water) and it turned out beautifully. I will definitely be making this bread again! (Next time, I’m going to try with cooked quinoa instead of the flakes) Again, thank you for a truly beautiful bread solution in our gluten, oat, corn and egg free household! Reply Pingback: Gluten Free Seed Bread | Please Pass the Recipe Pingback: Friday I’m in Love…with Easy & Healthy Recipes | Parenting Success JENNY RIGHETTI May 24, 2013 at 2:23 pm I made this bread and absolutely loved it! I tried with a metal bread pan first and didn’t have much success with the form and consistency, but when I used the silicone bread pan, it worked perfectly. I also swapped out half the sunflower seeds for pumpkin seeds. Thanks for sharing this AMAZING (IMO – in my opinion) recipe. Reply JANA May 24, 2013 at 2:32 am I’m not one for commenting on every recipe I try, but this bread deserves a comment. SO DELICIOUS!! To be quite honest, I was a little skeptical when I first read the recipe. (My mother was even more skeptical…”where’s the yeast?!?!”). But I decided to have a little faith. In this case, faith = good call. So simple, and healthy, and delicious. I even made it in a
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regular glass loaf pan, and it was perfect. The first slice was cut this morning, and now, at 10pm, there might be 2 slices left. It’s just THAT good. Reply CATALINA May 23, 2013 at 12:49 am I just mixed everything together, following the recipe exactly. Now it is sitting on the counter, looking very interesting. It is quite possible that wild, airborne yeasts, the same critters that add leavening to sourdough bread, will be attracted to the waiting loaf. Has anyone detected a slightly sour flavor? John, as to your oven temp. being right, most ovens are not right-on with the temp. and need annual adjustment. Did you test for doneness by tapping the bottom of the loaf (remove from pan first) and listening for a hollow sound? This is a sure-fire way to make sure bread is ready to come out of the oven. Ella — bread with oil stays moist longer. Reply JOHN May 22, 2013 at 10:12 pm This completely did not work for me 🙁 i used hemp seeds, pumpkin seeds, walnuts, almonds, and flax seeds. The inside was way too wet and like raw dough, but I baked it to the max time and my oven temperature was definitely right. Any suggestions?? Reply OLGA May 22, 2013 at 2:55 pm This bread for sure is very healthy. How many slices of bread should I eat per day? Are there any restrictions? Thanks a lot. Reply HILARY OJ May 22, 2013 at 5:18 am Hi Sarah, I just wanted to say that this bread really has changed the lives of a few of my family members. My aunt has started reading your blog after I gave her this recipe, and by changing her diet, she has been able to lower her cholesterol significantly. Thank you
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for all your nutritional advice and creative recipes. I strive to emulate your expertise in my blog and my practice as a personal trainer/health coach. Thanks! -Hilary eatingtrainingliving.com Reply Pingback: How to turn your butt into a machine gun. | bentouttashape CRAIG SPENCELEY May 21, 2013 at 9:14 pm Today will be the second time I made this bread. I’ve been trying to find something filling in the morning that doesn’t rot my stomach and this is it. It’s really a wonderful recipe. Delicious, healthy and filling! Thanks alot. Craig Reply LIBBY May 21, 2013 at 3:43 am I barely cook and I certainly never imagined myself baking bread. Never. And then I saw this. And I just made it, and it’s absolutely delicious. And I just wanted to say BLESS YOU, Sarah B. Reply MARCIE May 21, 2013 at 12:48 am I made this bread yesterday, posted a photo on Facebook and everyone wants the receipe. When making the bread for the first time,, make sure all ingredients are soaked as part of my load collapsed but seed were used on porridge. Also I did not let is stand, maybe that is why part collapsed. Reply Pingback: Testing out the life changing loaf | Information, Yoghurt and Fruit Pingback: THE LIFE CHANGING BREAD | 2 diet or not 2 diet DEB May 20, 2013 at 3:28 am The first time I made the bread, all I had was ground flax so I increased the water I guess too much because when it started to bake in the oven, it collapsed pretty much flat. I kept baking anyway and ended up slicing the finished product into “biscotti” slices, lol… still good toasted. I’m going to try again tomorrow sticking to the original recipe. Wish me luck! 🙂 Reply JOHN SMITH
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May 19, 2013 at 1:35 am that looks disgusting Reply TRISH May 19, 2013 at 12:53 am This bread quickly became a staple in my home and we all love it. But is it possible that it’s got me putting on weight? I eat a couple of slices (about 1/2″ thick) a couple of times a day usually with coconut oil on top and often with a superthin smear of honey and then mostly consume juices yet I’ve just found I can’t get into a single pair of jeans in my closet! I’d love the nutrition facts! Reply Pingback: Food In Motion: German Style Gluten-Free Vegan Bread | Uber Patrol - The Definitive Cool Guide Pingback: Life Changing Bread - Hartshorn Portraiture Pingback: The Life-Changing Loaf of Bread | HFR Living Pingback: ‘The Life-Changing Loaf of Bread’ and Some Gluten-free Tips! | lifeaftergrains DINI May 17, 2013 at 1:48 pm Thanks Shaz, but that’s exactly what I did… really upset, the few times it didn’t taste like metal it was wonderful. Not sure what’s going wrong here;( Maybe the loafs hang differently down under, lol. Reply LU QUADE May 16, 2013 at 11:40 am Hey. Great recipe: ) Was interested in the gluten free oat statement so checked it out (from Coeliac Australia website): Oats will never be gluten (i.e. avenin) free [even if they are described as gluten (i.e. gliadin) free]. As mentioned in The Australian Coeliac magazine on several occasions, Dr Robert Anderson has found that approximately 1:5 people with coeliac disease react to pure uncontaminated oats i.e. they react to oat avenin. Link here: Reply ROBERT May 16, 2013 at 8:22 am Looks very tasty! Thanks much for this. 🙂 Reply Pingback: Rethinking the Bread Basket: Flourless Nut and Seed Bread (Vegan and Gluten Free!) |
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INNA May 14, 2013 at 8:46 pm Hello, I baked the bread for about 1.15 hr. It tastes great, but it’s a little wet inside. Is it supposed to be this way or should be completely dry? Thank you. Reply NANCY May 14, 2013 at 5:30 pm Hi there, I love this bread. Thank you! Do you have any idea of the nutritional breakdown per serving? I know, probably overkill, but just wanting to try to stick within my daily calorie count and this bread is definitely going in there! Thanks! Reply Pingback: Taste The Health Gluten-Free Bread. This Ain’t Your Mama’s Gut Bomb Bread. | Bee Baby Blog Pingback: Superzdrowy chleb bez mąki | Zdrowie na deser ALEXIS May 13, 2013 at 9:23 pm I couldn’t wait to make this last weekend! I used Earth Balance Coconut Spread (although next time I will use regular coconut oil — the version I had listed unslated butter, for some reason, which is why I subbed in the first place), which worked perfectly. I also added six tablespoons of unsweetened shredded coconut. The smell as it was baking was unbelievable!!! And it tasted amazing. Next time I will probably do half flax seeds half flax meal just for nutrient absorption purposes. Can’t wait to try some of your other recipes! Reply MICHELLE @LIFEAFTERGRAINS May 13, 2013 at 8:32 pm Hey Sarah! I made this for Mother’s Day and it was a huge success 🙂 It also came out perfectly as per your instructions! Mmmm <3 ~Michelle Reply Pingback: Top 7 Healthy Coarse Cereals Breakfast - All Fresh Recipes KIMBERLEY May 13, 2013 at 6:20 pm This recipe is a family favorite! Thank you! Reply NEHA May 13, 2013 at 12:57 pm Thanks for this recipe. I tried it but turned out a
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bit gooy inside not that crisp – is that how it’s meant to be ? Mine also kept breaking a lot when I tried slicing it 🙁 🙁 could you possibly suggest some solutions or where I might have gone wrong ? Reply Pingback: I Heart Hazelnuts | Lila Pingback: Seriously healthy stuff | Foodnstuff Pingback: Practise Wellness – My Foodie Inspirations Pingback: Seeded Loaf of Bread | rhicreate SARAH May 11, 2013 at 5:03 am Im so excited about this bread that i’m ready to be your ambassador….. Im on my second loaf now and I don’t feel deprived anymore about missing out on bread. My second loaf was left out to sit over night and baked for 30min then turned over for 30mins. Turned out slightly better that extra 10 min at the start. I love pintrest for introducing you to me. Your ideas are the best thing ever!! Reply Pingback: In a rush! | Dancing With Frogs INGRID ANDREWS May 10, 2013 at 12:40 am Made the bread, it was great, but a little gummy inside. How can I fix that? Ingrid Reply ELLA May 9, 2013 at 7:17 pm I have since made this bread with no coconut oil and it comes out just fine – no problems at all. Love this bread. I make it once a week. Reply SHAZ PIERRE May 9, 2013 at 4:30 pm Dini – try putting all the ingredients in a mixing bowl and using parched paper (brown baking sheets) instead of putting it directly into the metal tin. Let it set overnight in the brown paper in the tin and stick it straight in the oven when you’re ready. That’s how I do it so I have less scrubbing to do afterwards. Reply KARINA May 9, 2013 at 1:48
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pm Hi Sarah, I made the bread this morning and it turned out amazing (even though I left out the chia seeds). Thank you for this wonderful receipe! I paired it with your beet tartine with marinated caper berries – it was such a delicious lunch and I will definitely make more of it in the weeks to come. Reply DINI May 9, 2013 at 12:33 pm Hi Sarah, I’ve tried this bread recipe 7 times. Twice it was awesome and to die for and to repeat every day,the other five times it had such an awful metallic after-taste that it ended up as duck food… I’ve tried different tins, leaving it just for two hours, and then over night, with and without baking foil… I have no idea what’s caused it… any idea? Have you had similar feedback from anyone else? Thanks so much in advance for taking the time… Best wishes from down under, Dini Reply Pingback: Bits’n’pieces | Foodnstuff TZIPPI LONGSTOCKINGS May 7, 2013 at 8:23 pm This didn’t hold together very well last time – I’ll try cooking it longer this time ’round. Reply Pingback: Current Obsessions: Must Tries and Haves « A Day In The Life « OHMYDALIA – bringing blogs together LIZ May 7, 2013 at 3:36 am My naturopath wants me off starches and gluten for skin problems I have so I changed the oats for almond meal in this bread and it worked perfectly! I think I even like it better than I did with oats! Reply FRIV May 7, 2013 at 12:08 am Mi piace come innocuo oggetto di uso quotidiano può sembrare così cool! Soprattutto come i colori e il layout. Reply Pingback: Fröbröd | Maten och jag Pingback: A “Life-Changing Loaf of Bread” | A Work in Progress ELLA
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May 5, 2013 at 7:02 pm I do love this bread and have been making it about once a week. I have never used salt or any sweetener. This time, though, I want to see about not using oil. I wonder what the purpose is of the oil and whether omitting it will create any problems. Reply SHARON May 5, 2013 at 5:58 pm This has become one of my favorite recipes! Very versatile too. Keep them coming!! Love your site! Reply Pingback: The life-changing loaf of bread. Pingback: Gluten Free Seed Loaf RACHAEL May 4, 2013 at 12:10 am I love this bread. It’s so incredibly delicious – especially straight out of the oven, or toasted. So good for me – so easy to make – ! My sister says it looks like birdseed, so now we call it “Birdseed Bread.” It’s quickly becoming a staple in my diet. I like it with a little all-fruit strawberry jam, or raw honey and cinnamon. Thank you so much for sharing this recipe. Reply Pingback: My New Root’s Life Changing Bread with Smashed Avocado & Eggs | Yeah…imma eat that. Pingback: Bread | minimal + lovely Pingback: The Life-Changing Bread | Not Your Typical Dietitian DOMINIC LONDESBOROUGH April 30, 2013 at 2:02 pm What an awesome post. I’ve cut right down on bread eating since the beginning of this year. Not cut it out completely, because in moderation there’s no harm in wholemeal bread, and it’s great in restaurants, and a sandwich on the go. I do eat a lot of sunflower seeds, pumpkin seeds, and nuts. The ingredients in this bread post look mega-healthy. Reply Pingback: This Bread is Nuts | Miller, Baker, Mead-Maker IRINA April 29, 2013 at 6:34 pm Hi Sarah, Thanks a lot for the recipe. I
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followed your instructions, however the dough is not holding together well. Should I bake it more? Reply CARLY April 29, 2013 at 6:32 pm Are the nutrition facts about this bread available somewhere? I love it and eat it regularly but trying to track my calories so want to know what to estimate for a slice. (I slice the pieces about 1/2 inch thick, giving me around 13 servings per bread. Thanks! Reply Pingback: Gluten-free Life-Changing Bread | Mixed Greens Blog LINDA April 26, 2013 at 9:47 am Absolutely love this recipe. It is so much fun to experiment with substitutions. Have made several different variations, substituting fresh non-sweetened juices for the all or part of the water (orange, apple, pineapple, lemon), using walnuts instead of hazelnuts, pumpkin seeds for sunflower seeds and adding citrus peel and/or chopped dried fruit(cranberries,currents, apricots) etc. A dash of cinnamon or ginger can also add sparkle to the taste. Have used it as a breakfast substitute 5 or 6 days a week for the past 6 weeks and feel great. Thank you for sharing this truly “life changing ” bread Reply TWITTER PASSWORD April 24, 2013 at 12:56 am Wow! This could be one particular of the most beneficial blogs We have ever arrive across on this subject. Actually Magnificent. I am also an expert in this topic therefore I can understand your effort. Reply Pingback: It’s all in the cards; Life-changing bread & babies | Lucy in the Larder Pingback: 4.17.2013/manna and jam | Lindley Battle JACQUIE April 23, 2013 at 2:44 am Sorry but rolled oats are not ‘gluten free’. The alternative of rolled spelt isn’t gluten free either. This bread isn’t gluten free and for coeliacs eating this would be problematic Reply MAUREEN DUNN October 3, 2014 at 9:42 am You
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are right Jacquie. But if oats are soaked overnight – like all Scot’s used to – it removes the phytic acid, I believe – which is the main poison in wheat. Reply LILY April 23, 2013 at 1:51 am I baked this without any coconut oil (or any other replacement fat) or maple syrup (or any other replacement sugar) and it still turned out great 🙂 I made the original recipe first so that I would know if my modifications screwed something up. One thing for me was that if I let either version sit for longer than 2-3 hours, the bottom starts to turn black (even before cooking). The first time I left it sitting for 8 hours (my workday) and it was very black at the bottom and did not hold together well. The second time I baked it without oil or sugar, I made sure to let it sit for only 3 hours, and the bottom had started to turn a liiiiiiiittle bit black but I guess I caught it before that progressed too far, and it held together perfectly. Reply LORA April 22, 2013 at 11:27 pm I am totally hooked. Making at least 2 loaves a week now. I smear it with fresh avocado for the perfect breakfast. Thanks for this amazing recipe! Reply Pingback: Nuts About Nuts (& Seeds) | swensonfoods Pingback: Monday Mentions: Wedding Weekend Ed. Pingback: 4.16.2013/the best thing ever | Lindley Battle ASHLEY April 22, 2013 at 12:10 am When I make this with flaxseed meal it takes 2 1/2c of water. Just thought this might be helpful to others who make it with meal instead of whole. 🙂 Reply JUDITH April 21, 2013 at 11:50 pm Oh, one other thing: I put a nice soft-boiled egg on the warm, toasted
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bread and moan through each forkful. Reply JUDITH April 21, 2013 at 11:49 pm This bread is astonishingly good. I have made it twice and substituted the maple syrup with two or three chopped up dates. You like more salt than I do: I added a pinch. It was enough. This bread is a game changer and I am forever grateful that you’ve posted such lucid instructions. Thank you, thank you, thank you!! Reply VITA April 21, 2013 at 11:52 am I have never commented on blog, or web page or anything of that matter. I made this bread the other and lets say it blew my mind! It’s an amazing.. beautiful, tasty, toasty thing. My son, (he’s six) is also just crazy about it. i’m thrilled to have this one up my sleeve. thank you so much! Vita Reply Pingback: (Genius!) Gluten Free Seed & Nut Bread | My Food Storage Cookbook SHAZ PIERRE April 18, 2013 at 6:56 pm Made this for the first time and totally loved it! Would like to try a sweet version maybe with driedfruit – it must be good right?!! Has anyone tried it? I’m yet to try it with Cheese, so far I’m having it with Avos and Bananas – separately of course – not mixed together!! It – is- YUM! Reply ANJA MOEN April 18, 2013 at 2:33 pm I used flax meal instead of seeds,I used regular pan. Very good! I bake very good healthy bread twice a week, but this will be my favorite bread for now. So easy to make and came out from pan with no problem Toasted with Norwegian goat cheese, our brown cheese, oh, like heaven…. Thanks! A Reply Pingback: This bread changed my life too | 07:30am LEAH April 18, 2013 at 4:25 am
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Thank you for sharing your recipe. I’ve recreated it and I think I’m in love! I’ve reposted the recipe and linked it to your site. It was too good not to share, I hope you don’t mind. Reply STEFANOIR April 18, 2013 at 2:53 am Oh MY!!! I just made this. And you are so right. It totally changed my life. It is amazing. Thank you. Im very grateful for your talent. x Reply BRYONY April 17, 2013 at 2:57 pm This looks wonderful, I just quit bread but i have a feeling this will re-open the doughy door. Thanks x Reply PAM April 17, 2013 at 2:47 pm Amazing! I can’t wait to try it and see how it compares to my favourite loaf of sourdough bread 🙂 Reply VERONIQUE April 17, 2013 at 4:01 am Hi Sarah, When I made this bread I found it a little bit crumbly (difficult to cut without some outside bits falling off). I made it exactly as per the recipe, but used a metal pan lined with parchment. Maybe I should have pressed down on it more before leaving it to sit? Maybe I should have covered it when leaving it to sit? Any thoughts you have would be most welcome!! Thanks Reply Pingback: Discovering The Life Changing Loaf of Bread | sharing the food (and other stuff) we love FANNIE April 16, 2013 at 11:59 pm This loaf is a amazing! I’ve been gluten and dairy free for over a year, and biting into a piece of this bread topped with Earth Balance spread and a cup of coffee makes for a perfect Sunday morning! Thank you a million times!!! Reply SAMBODHI PREM April 16, 2013 at 10:48 pm link fix: Reply SAMBODHI PREM April 16, 2013 at 10:46 pm
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Here’s an article that takes an interesting view of ‘gluten intolerance’ and how our bread has changed since the fifties. Reply Pingback: The Life-Changing Loaf of Bread | Keen On Greens Pingback: Whisper Thin Sandwich | Finch & Wallace AMY April 16, 2013 at 3:11 pm I’m confused!!!! I also thought ( along with fussy and one of the Sara’s), that heating flax changed it’s chemical composition and therefore loses any omega 3 benefits?! Can someone clarify this heating fats and oils thing….. Please! Bread is delicious! I need to know if I can still make it!!!! : ) Reply SMELLY NELLIE April 16, 2013 at 10:10 am I have been eating this bread for a couple of weeks now and I love it. However, I’ve noticed that my body odor has changed since I started eating it (nothing else in my diet or lifestyle has changed so I’m sure it’s the bread). What could cause this, the chia seeds? The psyllium husks? I’m not extatic about my new “personal perfume” so if it’s due to an ingredient I can replace with something else, I’d rather. Has anyone else experienced this? Reply SARAH August 9, 2016 at 1:06 am If your new “perfume” is eggy in nature than it’s probably the chia seeds! (I realize this is like 3 years too late, but I just got here!) I have been poking around to see if I could omit the chia for this reason as it makes me smelly too! Reply LINA BOU April 16, 2013 at 9:36 am Ok, I need to try this recipe! Reply JANINE April 16, 2013 at 1:16 am Made this and it turned out great but tasted very bland. I also found it too hard when toasted. I wonder about changing the oats with
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something else, plus need to add flavour to it – any ideas? Reply MAGGIE C April 15, 2013 at 6:43 pm Can’t wait to try it! Sounds absolutely wonderful:) Reply Pingback: Wholesome Muffins | Make & Bake from Scratch VERENA April 15, 2013 at 1:46 pm I made this bread a few days ago an I must say – I love it! 🙂 Seeds are so delicous, I could eat them all of the day. My favourie topping is nut butter. Now I’m going to try some of your other recipes!!! 😀 Reply Pingback: The Bread Everyone Is Talking About | Adela Stoulilova Pingback: Foodblog-Radar | Schlaraffenwelt - Expedition Genuss SIOBHAN April 14, 2013 at 11:15 am This bread is incredible. I replaced the coconut oil with olive oil and it worked just fine. My only concern now is how much psyllium is too much…I could live off this stuff! Thanks for a wonderful recipe. Reply Pingback: * Embas Bread * | Super Foodie Adventure Pingback: My New Roots’ Life Changing Loaf of Bread – bLANk’s Edition | abLANkblog DORIS April 14, 2013 at 12:43 am Have made this incredible bread three times already, and love to top it with something sweet or savory. I replace the maple syrup with 1 tbsp. of xylitol. The loaf keeps well pre-sliced in fridge or freezer and is a blessing for people following the wheat belly diet. I’d never be without a loaf – since I found it on your site. EVER!!! Reply NICOLA April 13, 2013 at 4:06 pm My loaf is in its pan right now, and has been sleeping for around 2 hours. I’m about to preheat the oven and I am beyond myself with excitement to taste this! This loaf has been on my ‘to do’ list for almost
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three months now and I have finally had time to make it. I’ll send you my blog link for the reference to your recipe once I post my photos! It’s really easy to find Psyllium husks in South Africa – most big chain stores and health shops stock it. I love finding out about a new ingredient to use – I would probably have overlooked it on the shelf every time had I not seen your recipe! Thank you for running such a fabulous blog. I love cooking from it and recommend it to all the South African vegans that send queries to me about recipes! <3 Reply NIKA April 12, 2013 at 7:32 pm This bread is soo simple to make and sooo amazingly delicious! Everything you said about this bread Sarah is 100% true! I made a toast with goat cheese and avocado this morning and it is out of this world…I also have to tell you, my digestion is LOOOOOOOOVING it :). Reply Pingback: Retreat recipes part one! | A year in West Cork STEFANIE April 12, 2013 at 11:47 am Hi just waiting for the postman bringing me my physillium seed husks. I shared your recipe on my facebook site an got many responses- may I translate it and share it with my german friends? Reply Pingback: Nut, seed, oat, garlic, rosemary crackers | rosemarysruminations GWEN April 11, 2013 at 4:39 am Oh my, this is a wonderful recipe. I added currants and dried cherries. Fabulous. So delicious toasted with peanut butter. I increased the salt slightly in my second loaf, and I also toasted all the seeds slightly before mixing them in. This added a toasty nutty flavor. But even without these adjustments for my family’s taste, this is a knockout recipe. Thank you!! Reply
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ANNE April 10, 2013 at 9:19 pm WOW is this good! I made some last night, and this morning I had an absolutely fantastic breakfast. I live in a nut-free household, but even just making mine with a mixture of pumpkin, sunflower, sesame and flax seeds was fantastic. The next time I make it I will be doubling the recipe for a slightly taller loaf. The seeds in mine settled so it’s only about 3 cm high. Reply Pingback: Coming up | The Vegaquarian Times PRQHWFXFOU April 10, 2013 at 6:16 am ufbvsnzofxspput, ftlwzgmtat Reply TZIPPI LONGSTOCKINGS April 9, 2013 at 9:37 pm I found all the necessary ingredients at my local co-op, and my silicone loaf pan (I’ve been wanting an excuse to buy one) has just arrived, courtesy of an unused Amazon gift card. As soon as I’ve finished my homework, I’m mixing up a batch. I found this website through Food in Jars, and you’ve become a new favorite and daily inspiration. Keep it up! Reply BUCKWHEAT TO BUTTER April 9, 2013 at 6:41 pm Not since being in Zurich have I found a bread this good. Life changing indeed and so awesome that it is gluten free to boot. Thank you! Reply Pingback: Magic seed and nut loaf | Leaf + Grain METTE | FERIEHUS I FRANKRIKE April 8, 2013 at 11:23 am I finally made this yesterday and I am so delighted with the result! The first loaf will definitely not be the last. I had to leave it in the oven for a lot longer than indicated, but when it sounded hollow it was done indeed. Thank you so much for this life-changing recipe! Reply KELLY April 8, 2013 at 5:47 am Hmmm I may have done something wrong. Mine is gummy and it
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cooked over an hour! Doesn’t taste very good. Smelled wonderful but tastes awful because of the gummy. Reply KRIS April 8, 2013 at 2:05 am I’ve fallen in love with this bread and now have it every morning for breakfast. It’s so easy to make, and I’ve just made it easier for myself. I was making the loaves one at a time until today when it occurred to me to just divvy up a second set of dry ingredients to put aside in a baggie for next weekend. Now all I have to do next time is add the wet ingredients and it’s ready for baking :o) Reply DEANNA April 7, 2013 at 6:20 pm Sorry, I meant to post this link for conversions. I usually cook with a scale and fine this site really helpful. Reply DEANNA April 7, 2013 at 6:19 pm I think the salt conversion is wrong. Converting from fine to coarse would require more volume, not less. The fine grains of salt take up less space. A teaspoon of fine sea salt weights just shy of 5 grams. The same weight in coarse salt is 1 1/4 teaspoons. Reply Pingback: Baking this week | Paradise enow MAGGIE April 7, 2013 at 5:13 am I’ve made this three times and it is super! The recipe is solidly in my “use” file (versus the “to try” file). As I don’t have silicon pans I simply lined a loaf pan with parchment paper. Pops out perfectly (the first loaf that was in an oiled pan didn’t come out nicely). Reply CHIARA April 6, 2013 at 10:06 pm This recipe is very promising! I have just finished to mix the ingredients, can’t wait to bake the loaf and taste it! I have a very serious allergy specifically to
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oat, not gluten, so I used teff flakes instead, which it is said to be the perfect substitution. I never tried it before, so it’s an experiment within the experiment. I also used sugar-beet root syrup instead of maple. Most unfortunately, all the shops I entered today had finished chia seeds supplies, so I added a little more of the other seeds: I really had to try and bake this loaf today 😉 Reply LORRAINE April 6, 2013 at 4:45 pm This bread looks amazing. Could you make it with almond flour instead of psyllium husk powder? I have all of the other ingredients and almond flour. Thanks! Reply SONIA April 6, 2013 at 2:56 am Thank you so much for sharing this recipe. It is incredibly satisfying. I plan to make another loaf when this one is gone. Thank you for making bread healthy and accessible again. Reply LAYLA April 5, 2013 at 6:11 pm Made this DELICIOUS treat last night. Subbed Hemp Hearts for flax seeds as it was what I had in the pantry. Turned out perfect… and it might just very well be changing my life! 🙂 Reply XINTIA PREDA April 5, 2013 at 12:39 pm This bread is tastes amazing, it’s a shame it falls apart when you slice it. I made it twice: first with extra chia seeds and flax seeds as I didn’t have psyllium husks at that time, and the second time I used psyllium husks – but it still fell apart… Not sure why, but it’s an amazing bread anyway, it tastes and looks great! Thank you for sharing the recipe with us 🙂 Reply Pingback: 8 healthy gluten & wheat free bread options + the life-changing bread by My New Roots | The Mindful Foodie CAROL April 4, 2013 at
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5:35 pm I see so many posts about the center being gummy. It happened to me — What do you suggest? Followed recipe to a T, the Crust is golden. Sounded hollow. I am at a loss. Reply NIKKE DELCLEF August 6, 2014 at 4:07 pm Hello, I have tried it several times and it always works! I think the difference is the in the Psyllium husks. I use the powder and I think that is the trick. Nikkie Reply LINDA April 4, 2013 at 3:57 am I made the bread, but it all fell apart after cooking. What did I do wrong? I stirred and mixed it really well, but it came out very dry. I crumbled up the pieces and add some almond milk so I can eat it as cereal in the morning. But I do want it to work as toast. Do I need to add more water? I followed all the directions closely, so I don’t know what went wrong. Please help! Reply KATHERINE RANKIN April 3, 2013 at 5:04 pm Thank you so much for this recipe! I have made this bread 3 times already and it gets better each time. I also add raisins, pumpkin seeds, and cinnamon. I also double up the psyllium to 8 tbsp as I feel it holds everything together better. This is a staple in my household! Thanks a million 🙂 Reply NATALIA January 23, 2014 at 5:03 am When you double up on the psyllium do you also increase the water, and if so, by how much? Thank you! Reply ABBY April 3, 2013 at 3:01 pm so excited, i’m actually making this today, measured out all the ingredients and everything. thank you for sharing Reply JOCELYN LUKOW April 3, 2013 at 1:22 am This loaf of
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bread really is life-changing. Two months ago I gave birth to a beautiful baby girl and found myself even more ravenously hungry than usual (I’ve always loved to eat!!!) with the rigorous breastfeeding schedule that ensued. I make this loaf twice a week and with a pile of almond butter on top, it is the best thing for those late night snack sessions that every breastfeeding mama knows about!!! Reply Pingback: Sesame and honey spread SALLY April 2, 2013 at 7:09 am Could this be mixed up then spooned into and cooked in a muffin pan? If I did try would I have to reduce the cooking time? I just happen to have two flexible muffin pans but not a loaf pan… Reply Pingback: SUPERBRØD: supergodt & supersunt | ØKOLOGISTA CINDY March 31, 2013 at 8:56 pm I’m glad to report that there’s one more life changed here in Curitiba (Southern Brazil). I didn’t plan it that way and I’m not religious, but thought it was a poetic coincidence having “the life changing loaf of bread” for the first time on Easter. I used honey instead of maple syrup and a regular teflon pan (because that’s what I had), it looks great and it’s delicious! Can’t wait to try different versions with dried fruits, herbs and other nuts. Thank you! Reply Pingback: In like a lion, out like a lamb-roast. | SOPHIE C March 30, 2013 at 7:23 pm I finally got hold of psyllium husks and gave this bread a try 3h ago, just replaced the oat flakes by hazelnut flakes (I’m sensitive to gluten, I just happened to learn it a few weeks ago). It is amazing! though I forgot it in the oven for a very long time (deeply brown crusty on the outside…but still tender and
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fresh inside).YUMMY!!!! I was so miserable to “let go” bread (I’m French…try to survive around here without bread and cheese; and sorry to say this, but glutenfree bread tastes like…well, NOT bread to me). And here the sensation got back to me. I made a nice “tartine” with raspberry jam on top of my first slice. SO enjoyable and thrilling!!! I might try to put olive oil instead of coconut next time. I’m not sure Roquefort Cheese will blend well with the hint of coconut. But then, I might give it a try and get astonished one more time! Thank you. I’m finally not feeling punished, but truly curious and expectant for what’s and will be in store for me in my new gluten free cooking life 🙂 and that’s life changing, for sure! “Merci beaucoup !” Reply GABRIELE TAGHIZADEH March 30, 2013 at 4:35 pm I have made this bread already several times: the original version or with diff. dried fruits like cranberries, apricots, dates, figs (you get the picture). It turns out every time so good. The only bummer for me is, that I can not manage to get a nice slice (like the ones in this post), it always breaks or crumbles. Am I doing something wrong? I even cut the nuts in smaller pieces in order not to “hit” a hazelnut when slicing. Any suggestions? Reply RICKY March 30, 2013 at 4:15 pm This product is very good for health & Thanks for adding to Psyllium Reply Pingback: Pan de 5 semillas — mil ocho mil Pingback: TWELFTH AVENUE LORRI H March 29, 2013 at 2:57 pm Just pulled the loaves out of the oven and they smell heavenly. It IS going to be so difficult to wait for them to cool! I doubled the recipe
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and took some liberties with the recipe – used both almonds and hazelnuts, sunflower and pumpkin seeds, and added a cup of organic currants. The result is a kaleidoscope of textures and colors! Used regular baking pans – greased with coconut oil – and they popped out a-okay! Thanks so much for this wonderful bread recipe! Reply Pingback: The wheat free loaf of bread that will change your life - Well Central Pingback: I Tried the Life Changing Bread | anxietyandcoffee Pingback: The Life Changing Loaf of Bread | SARAH March 27, 2013 at 11:06 pm My only issue with this is the Flax seeds. the oils turn rancid when you cook them… and heat kills off any omega 3 benefit. Reply Pingback: Zelf brood bakken met vlozaad (psyllium husk) | Zoett.nl | Zoett PETRA March 27, 2013 at 5:06 pm Thanks for this great recipe. Never thougth making bread could be so simple, and could taste so yumyum-good without flower. I banned bread from my diet (or reduced to 2-3 slices per week) since the start of my eat healthy quest, just over a year ago. I posted this recipe on my Dutch blog – a nation where people a truly addicted to bread, so lets see if we can start a bread revolution! Reply Pingback: The Life-Changing Loaf of Bread | Hysterical Runner LAURA March 27, 2013 at 4:06 am this really is life changing. and agave works well in place of maple syrup (since i didn’t have any). thanks! Reply ALICE March 26, 2013 at 11:47 pm This recipe is perfect and so simple! I ended up using Molasses instead of syrup as thats what i had in and it tastes great…on my third batch now, completely and utterly addicted! Thank you! Reply Pingback: A bread for
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the birds « Missio Dei Latte SARAH March 25, 2013 at 9:12 pm Was very excited to make this bread, even with my boyfriend saying it resembled bird food! =) When I was baking it though it was difficult for me to decide if it was done enough. The inside was a bit “gummy” as a few others described above. Was still delicious, but was wondering if perhaps I wasn’t cooking it long enough? I’m thinking of trying the dried fruit addition a few others have mentioned next time! Reply RACHEL March 25, 2013 at 4:46 am Goodness, I made this bread today. I could hardly wait to get it in and out of the oven, then I impatiently twiddled my thumbs as it cooled off. I wasn’t disappointed, but it’s a LOT of bread. One slice is practically a meal. I froze about 3/4 of the loaf because there’s no way I’d get through the whole thing before it went bad. Thanks for this recipe! I’ll be making it again. Reply WWW.COOKWITHCARE.COM March 24, 2013 at 11:31 pm this recipe is totally life changing!!! i added cinnamon and raisins for my take on cinnamon toast. YUM!! Reply Pingback: Bread with no Flour « DANA March 23, 2013 at 5:21 pm You mentioned that children should not be given husks. Do you mean on their own or is it ok as in this recipe? I would love to make this for my family. We are experimenting with a non processed eating life. We have cut out flour and sugar but bread cravings are hard to get over! Thanks! Reply STEPHANIE March 23, 2013 at 4:47 pm If you make this bread with a regular pan, make a sling out of aluminum foil or parchment paper. Also, to give this bread
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some extra zing, mix a cup of your favorite dried fruit to the dry ingredients. Reply ELLA March 23, 2013 at 6:36 am I made this bread just as I promised I would. Dette brød er fantastisk og fantastisk! Reply NINA March 23, 2013 at 3:23 am Came out great! Reply SUSAN HERBERT March 23, 2013 at 1:19 am Wow! my daughter found you and then passed this recipe onto me – I have made it every 2 days for the last 2 weeks and everyone that passes though my studio gets a taste and the recipe, this is the best and easiest bread recipe I have ever done – well done and thank you 🙂 Reply CAROLE RENNISON March 22, 2013 at 4:06 pm just made your bread -love it! So tasty with the coconut oil and the crunchy hazelnuts – and healthy too Ps love your raw brownies tooooo!!! Made them loads of times – they really satisfy that sweet fix! Reply JURAND March 22, 2013 at 3:29 pm I made this two times, once with psyllium husks and once with minced flax seeds as substitute for the psyllium husk and both worked beautifully. I translated your recipe into Polish for my blog. I hope this is ok :). Reply Pingback: A few things | For the love of bookshops JULIE March 21, 2013 at 5:26 pm Incredibly Incredible edible! Reply CINDY March 21, 2013 at 12:40 pm Just made it and fell in love with it steaight away…. Reply Pingback: WEDNESDAY THINGS | The Healthy Everythingtarian Pingback: Curried Egg Salad and Two Years of Relishing It | Relishing It Pingback: Magiskt bröd | Ilovefruktsallad's Blog JODY March 20, 2013 at 6:38 pm Fabulous bread, and thank you! Two things: Had the same questions as two other posters
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and it is NOT addressed in the great addendum you have regarding trouble shooting. Number 1; any reason this bread must “wait” until it is cool? Like all good breads, the joy of fresh out of the oven and that first warm bite is the best. Just curious why this is addressed as something to wait for. Number 2; why does this bread need to sit for a few hours/overnight? Would love to know nutritional reason. (i also soak nuts, but then drain. No draining here, obviously…..) Have tried the bread several times. No problems. Tastes fabulous. I eat it 5 min out a’ the oven. Would love to be enlightened as to the two questions. Thanks! Reply Pingback: Delicious Inspiration | ERIN M. DESIGNS ELLA March 19, 2013 at 5:13 pm I thought I was going to make this around March 13 (see my earlier post) but I ran into a roadblock of sorts because no local supermarket had the psyllium seed husks. I ended up finding them this morning at a health food store in the next town over. I will start making this tonight and finish it tomorrow; I can hardly wait! Reply MING-ZHU March 19, 2013 at 12:37 pm I honestly don’t know how to say thank you enough for this bread. I finally got around to baking it this evening. We took it out of the oven before we took our asses off to yoga, came home to a cooled loaf, tucked in and died with joy. It. Is. Exquisite. Thank you. Thank you. Thank you. Reply Pingback: onto baking : no flour + no knead nut bread | Whole Grain Foodie MELISSA TAYLOR March 18, 2013 at 10:16 pm I’ve made this four times in the past two weeks. I’m in love!! I did
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find that, in order to “paleo-ify” the recipe, I could replace the oats with one cup of coconut flour + a half cup of almonds. This gluten free gal salutes you!!!! Reply HANNAH January 12, 2014 at 3:30 am Thanks, I was just wondering about this! Reply Pingback: This Artsy Life: Weekend 11 [ Artsy & Mr. Forager Daydream ] | artsy foragerartsy forager TUULA March 18, 2013 at 12:07 pm Oh my lord! You are not lying, this bread is mind blowing – thank you so much! Am new to the blog but an avid fan already! Reply JILL March 18, 2013 at 6:47 am I have been having a blast making different versions of this amazing bread! Today I made a chocolate/coffee/cinnamon loaf. I used less quinoa flakes, a bit of mesquite flour, raw cocoa powder, konjac powder instead of psyllium and lucuma powder for sweetening. I have to watch sugar and carbs, so I try for ingredients that pack in a lot of protein/fiber with little starch and sugar. Thank you so much for your brilliant bread recipe! Reply LUCY MATHERS March 18, 2013 at 12:36 am I love the bread. And today I added some garlic and basil and made into pizza crust. Turned out pretty good and is so good for me I might eat the whole pizza. Thank you. Reply IMOGEN March 17, 2013 at 11:56 pm I made this last night, and it worked BEAUTIFULLY. A friend of mine tried it and said her loaf fell apart, so I’ll share what I did: – I pretty much just followed the method as it is written – I used coconut oil not ghee, and also substituted date syrup for maple syrup (both due to what I had in the cupboard) – used a metal
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tin, as I didn’t have a silicone one (to test it’s readiness I just ran a knife up the side and pressed in on it a bit) – I actually found it much easier to mix this in a bowl and then pour it into the tin – I sprayed a tiny amount of ricebran oil on the tin just in case it stuck (it didn’t, but perhaps it wouldn’t have stuck anyway) – getting the loaf out of the tin to put it in for it’s second bake was seamless- it just feel straight out and held it’s shape perfectly – my oven is on the hot side, so the first 20 minutes I did on 175, and then once I turned it over I did it on 150 for 30 minutes. It was already browning and hollow sounding. And it’s delicious. Seriously delicious. With Nuttelex and homemade baked beans for dinner last night, and today with avocado and tomato for breakfast. Toasts well. Have fun! Reply SONIA March 17, 2013 at 5:52 pm This is now my favorite breakfast toast. Good for you, very satisfying and tasty. Plenty of fiber, protein and other good stuff to get me through the morning until lunch. Thanks for the recipe! Reply Pingback: Vícezrnný bochník | Maškrtnica KENNAT March 17, 2013 at 3:00 pm thank you so very much for this recipe! i made this gorgeous bread and brought it into work. everyone loved it. it is so so good with some jam and almond butter on it. Reply ANNA March 17, 2013 at 1:19 pm Al, I actually used Metamucil capsules once for baking. I had to cut all the capsules in half and empty out the powder. Look on the ingredients label. If it is 100% psyllium husk, I think
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it doesn’t matter if it is a “supplement” type preparation. Reply JANE BUCHANAN March 17, 2013 at 11:38 am Thank you Sarah for your beautiful blog, this bread has certainly changed my life, as have many of your recipes. To say I was excited several weeks ago by this post would be a gross understatement, I have made this gorgeous bread so many times now & savour every delicious bite – I am spreading the word to everyone who will listen. Thank you for your generous offerings. Jane:) xx Reply BEC March 17, 2013 at 9:34 am Just made this, and you’re right, changed my life! Super easy to make, and eat. Thank you for posting this recipe, and congratulations on your wonderful site. xBec Reply BRAKER March 17, 2013 at 1:42 am The first time i made this in a non-silicone pan, it was really hard to get out. But today I lined just the bottom with a cut-to-fit piece of parchment paper and the bread came right out when it was time to flip. Just FYI. Reply CATIE March 16, 2013 at 8:38 pm I have made this bread twice. First time: followed the recipe exactly, it was delicious and so easy. Second time: was out of almonds and sunflower seeds, used chopped walnuts and raw pumpkin seeds instead, and added rosemary. Delicious!!! Reply AL March 16, 2013 at 7:47 pm Hi, I can’t wait to try making this, looks and sounds amazing. One question – I can only find psyllium seed husks near me in the suppliment form (not specifically made for baking). Is there any difference? Is it ok to use the suppliment version? Thanks! So excited! Reply YOKO March 16, 2013 at 6:18 am i’m gluten intolerant and hubbie is type 1 diabetic so this
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bread is pretty life-changing for us too 🙂 the bread is happily baking right now..the smell in the house is incredible. i’m already dreaming up a hot cereal version using the same ingredients. and the fact that it creates so few dishes..there could not be a better recipe out there Reply KAT March 16, 2013 at 5:05 am I made this bread and it is awesome. My husband, an avid sourdough-rye-spelt bread maker, loves it, too, although he sees it more as a granola bar than a bread. My one complaint: it’s so hard to cut! I followed the directions, did the almond version, no other subs. I was able to slice about half the loaf into very delicate slices. The rest crumbled. I don’t mind the crumbled bits – I can toast them for granola, but I would love to have more full slices. Any tips? Reply HANNAH March 15, 2013 at 11:47 pm I baked this bread yesterday an I L-O-V-E it!! Thank you so much for all your recipes! You keep my kitchen from becoming anything but boring. 😉 Reply MARISSA March 15, 2013 at 9:04 pm You sold me on this bread before I even tried it! Now that I have, I don’t know what I did without it in my life 😉 Right now, I’m making my second loaf in a week. My partner and I can’t get enough of it. My favorite way to eat it is toasted with nut butter, jam, or even plain. Thanks for the recipe! Reply Pingback: Getting Spiritual and shit | Tresor de Jour KATY March 15, 2013 at 12:47 am Just finished baking my THIRD one. I love it, thank you. Slightly adapted due to only getting some of the ingredients in powdered form so the water quantities
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are needing a bit more experimentation. But so far regardless of condition it has been delicious.Thanks for sharing Reply ARIEL March 15, 2013 at 12:06 am Made this and it was truly phenomenal! It’s not only a wonderful health bread, but it tastes better than just about any bread I can think of and really leaves nothing to be desired. I baked it in a metal loaf pan and left out the chia and flax, used 4 Tbsp of powdered psyllium (it was sweetened, so I left out the maple syrup as well), and used olive oil instead of coconut. Thanks for sharing this recipe! Reply Pingback: Hellisbúabrauð | Hugskotið Pingback: Is Bread Life? Thoughts on Pesach 2013 | judyrefuah Pingback: The Life-Changing Seed Filled Bread - EatSeed.com Pingback: Things making me happy | THERMAL CAMERAS March 13, 2013 at 11:13 pm Youre so cool! I dont suppose Ive learn something like this before. So nice to search out somebody with some unique thoughts on this subject. realy thanks for beginning this up. this web site is something that is wanted on the internet, someone with a little bit originality. helpful job for bringing something new to the internet! Reply OR CARMI March 13, 2013 at 6:25 pm So i saw this recipe yesterday (can’t believe i didn’t discover your blog earlier:) and just HAD to go buy the ingredients and bake it right away. i did so and this morning sliced the first slices, it is absolutely wonderful! tastes great, love the texture too and can’t wait to try it with Avocado, Ricotta and honey, some nut butter or really anything else! it’s so easy to make too, love it!! thank you! i went Gluten Free more than 5 months ago and it’s nice to have a healthy option
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for a ‘bread’ now 🙂 Reply DEB March 13, 2013 at 4:26 pm This is amazing. I never post comments but this time I had to tell you how great this bread turned out. I used a glass loaf pan with parchment, let it sit out overnight before baking and baked for approx 38 minutes (the second session). I used wire cooling rack and flipped it onto the rack, then set the rack in the oven for the last 38 minutes. I also mixed my ingredients in a bowl then transferred to the pan. Thank you so much for this great recipe! Reply ELLA March 13, 2013 at 4:00 pm I will make this bread tomorrow and can hardly wait!!!! I think I will try it with a slather of unsalted butter….yum! Reply JESSE @OUTTOLUNCHC March 13, 2013 at 2:34 pm Thank you so much for sharing this recipe Sarah, this bread is AMAZING!!!!!!!!!!! I’m seriously addicted. I’m on a bit of a Candida diet so I sweetened it with 5-10 drops of setvia and used 1 cup of quinoa flakes and 1/2 cup of oats and it worked out perfectly! Used a glass loaf pan and I had a bit of trouble getting the loaf out of the pan but it worked in the end. I think I’ll look for a silicone pan because I think I might be making this on a regular basis! Reply ANGELA March 13, 2013 at 1:22 pm I made this bread with Quinoa flakes instead of oats and flax meal instead of seeds (only because that’s what I ha in the cupboard) and it worked fine without adding any extra water. I used the 1 1/2 cup measurement of water though, not the 350mL measurement (1 1/2 cups is 425mL of liquid). Reply
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MELISSA March 13, 2013 at 6:47 am Hi! I’ve heard incredible things about this recipe and am dying to make it. My only concern is that you said “everything gets soaked for optimal nutrition and digestion,” but the essential components of soaking – acid and warm temperature – aren’t included in the recipe. Correct me if I’m wrong, but I’m not sure the soaking method you describe here will actually boost nutrition and ease digestion. Do you recommend adding an acid like kefir or apple cider vinegar and heating the water slightly? Thank you! Reply GVS May 16, 2016 at 6:59 am There are 64 grams of carbohydrate in one cup of oats. How about the substitution of almond meal and two whipped egg whites to hold the loaf together? I think you have a good idea, Melissa; use raw apple cider vinegar but in everything! Reply Pingback: Feed Me! | Eat, Run, Travel Pingback: Superhero Nut & Seed Bread | My Healthy "RECIPE" Cravings OS March 12, 2013 at 8:46 pm 🙂 Reply CHAOTIC VEGAN KITCHEN March 12, 2013 at 7:46 pm With a title like, “Life Changing Bread,” I had to make this. And, I’m super excited about it! I followed the recipe exactly (used half sunflower and half pumpkin seeds), just to make sure I was getting it right. It is super delicious, but a bit slimy in the middle, even when toasted. I think next time I’ll grind some of the flax seeds, and that should take care of that. But I love that it is so healthful and gluten free and EASY! I wasn’t sure if I should cover it while it sat, so I just put a big pot lid loosely over my bread pan. (Maybe I should have left it open in the
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air, and it wouldn’t have been so slimy in the middle?) But, overall, yum. And, I’d say along with life-changing, it can also be called, “world’s messiest bread”. I usually bake my bread with tons of seeds and nuts, but the gluten holds them in place. With this bread, eat bite had a small downpour of seeds onto my plate. 🙂 Reply GVS May 16, 2016 at 7:03 am Adding two whipped egg whites plus a pinch of cream of tartar should hold it together, nicely. I haven’t tried this as it is high on the carb chart for we who must count carbs, those oats! But I’m thinking of subbing out the oats for almond meal : ) And yes, I think its a great idea to keep the lid off your loaf and in the air. Reply LESLEY July 24, 2019 at 7:10 am dDd you try this with the Almond flour? I follow a Keto lifestyle but want to try a variation of this bread. Let me know the changes you made and how it worked please. Pingback: .march inspiration. | .erin gets gone. ANNIE March 12, 2013 at 4:47 pm I took a harder route to making this bread by using my food processor for all the ingredients except the sunflower seeds and the almonds. I “ground” all the dry ingredients first in the food processor and then added the wet ingredients–I was using steel cut oats that needed to be pulverized as well as ground flax and ground psyllium. Then I just folded in the seeds and nuts after the dough was pretty much formed. AMAZING. And since I haven’t had any bread in months, this sure seems like the real thing to me. THANK YOU SO MUCH FOR THIS!!! Reply Pingback: The Life-Changing Loaf
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of Bread (It’s True!) | The Veganator Pingback: Super-Hero Bread! | My Healthy Cravings ERIN RODGERS March 12, 2013 at 12:26 am Is the nutritional info per slice? I assume it is based on what’s listed previously! Thanks! Reply HILDA March 11, 2013 at 11:56 pm I used melted butter instead of coconut oil, skipped the chia seeds and a baked it in a normal loaf pan without any problems…l.o.v.e.l.y bread! Reply ERIN RODGERS March 11, 2013 at 10:49 pm Is there nutritional info on the tastey looking bread? Reply MARY C March 11, 2013 at 7:12 pm Made this over the weekend…………FABULOUS!! This will be a staple for me. Thank you so much. I am going to try it with cocoa nibs and shaved coconut for a treat. Reply CHLOE March 11, 2013 at 5:01 pm I came across your blog last night and this loaf looked so stunning I couldn’t wait to make it! I just pulled mine out of the oven and it looks nearly as beautiful as yours. I also try to avoid eating bread in favour of fruit and vegetables so this loaf is definitely something I am drawn to; full of goodness. I am so happy I found your blog! Thank you from Perth, Australia 🙂 Reply Pingback: Daily food: Plant-based no-oil | Finding Ikigai SUSAN March 10, 2013 at 9:51 pm I made this last night and it was great! I know I will keep making it and trying different substitutions. I let my loaf cool completely, but it is gummy to the touch. Is that the way it should be or did I need to cook it longer? Thanks. Reply BEVERLY - THE HEALTHY GODDESS March 10, 2013 at 8:36 pm Hi all – I’ve been looking for a healthy bread to
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replace the $7/loaf bread I currently eat. It sounds like this may be it. Can’t wait to try it! Thank you Sarah! Reply HELLA March 10, 2013 at 11:24 am I made this using millet, quinoa, and buckwheat (instead of oats) that I lightly ground in a coffee grinder. It turned out delicious. Also, psilium husk actually comes from the seed stalks of an extremely common lawn weed, Plantain (or Plantago spp. botanically). I guarantee that over 90% of readers have it in their yard. I’m going to start gathering it to make this recipe again! Reply SARA March 10, 2013 at 6:07 am Hello all! I made this the other day and while I did really enjoy it, I found that it was slightly gummy–not so much “wet” to the touch or anything, but just kind of gummy when I eat it (which makes sense given the mucilaginous nature of flax, chia, and psyllium). Not necessarily a deterrent, but maybe something to be aware of when making it. Perhaps others have found a way to avoid this? Reply WENDY March 10, 2013 at 1:38 am just finished. It taste good , although I forgot to add the salt. a few problems though.. It feel apart when I sliced it . Any suggestion ? I used the psyllium powder rather than husks. Should I add a bit more water? I will make it again. PS. I love your website Reply MICRON THE CAT March 9, 2013 at 10:22 pm In your pictures, there’s a grain that is long and white – looks like rice, to me. What is that? I have my first loaf of this in the oven now – crossing fingers! Thanks! Reply ANN March 9, 2013 at 9:13 pm Just made this bread (and after waiting 10
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minutes as suggested, ate 2 slices with some extra virgin olive oil, sea salt and black pepper). I must agree wholeheartedly, this recipe is life-changing! having recently eliminated all gluten, corn, diary and eggs from my diet I have been struggling with trying to find some kind of bread/scone recipe I can enjoy and most importantly- feel good about eating 🙂 So thank you, thank you, thank you a million times over. this recipe has opened up a whole new world of possibilities for me! Finally bread I can eat- PS. Totally LOVE the inclusion of psyllium husks!! Sending love all the way from Malta, Europe! Reply CÉCILE March 9, 2013 at 4:03 pm Absolutely delicious and so easy to make! My 5yr can do this on her own and just loves to pull out all the different ingredients needed. Once cut and toast it is out of this world! Made it again adding some pumpkin seeds and dates. And starting using psyllium with my daughter to help with some longstanding digestive issues. Thanks for a great recipe! Reply Pingback: Kinners, das Brot ist fertig! | foodsandeverything CASEY March 9, 2013 at 11:14 am Hi! Can you sprout the seeds first? Or would it not be bread like then? Just because I’ve read that sprouted seeds are better. Thanks for such amazing recipes! Reply KERRY March 9, 2013 at 6:02 am Quick question please…the recipe says at the very end that psyllium is a potential choking hazard for small children. Does that include being baked in this bread? I’d live to make this for my 2 and 4 yr old, If considered safe. TIA! Reply NATALIA January 23, 2014 at 1:22 am It would be a choking hazard if swallowed dry and/or with not enough water to chase it down.
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The idea is it would get stuck in the throat and then swell up. That’s why when used as a supplement/laxative they are very clear on mixing it with water first and lots of it. It should not be a hazard in this as it’s already mixed with water and left to absorb it for some time. Reply ALEX L March 9, 2013 at 5:30 am I think I might just cry! Having recently been diagnosed with Irritable Bowel Syndrome and an inflamed stomach, I have been advised to go on a low FODMAP diet. This means that even commercial gluten free bread can make the symptoms flair up. But this Life-Changing bread has not a single ingredient that I can’t eat! I am soooo excited and will definitely be making it first thing tomorrow!!! Reply JANE March 9, 2013 at 3:48 am Brillant recipe! And I never ever leave comments. So easy and shockingly held together so well from start to finish. I subbed sesame seeds for the flax, brown rice flakes for the oats, and took out the sweetener/ stevia completely. Thank you thank you thank you! Reply ATHANASIA March 8, 2013 at 4:47 pm Thank you Sara for sharing this wonderful recipe. I baked my first loaf and it disappeared in less than a week. I did a double dosis on the second one and came out lovely. Reply LILL March 8, 2013 at 2:33 pm Best bread I have ever tasted! Thank you very much! Reply LAURA March 8, 2013 at 11:17 am LOVE THIS!!!! Substituted oats with quinoa (just because!) and it’s turned out beautifully. Thanks so much for a gorgeous and inspiring blog…. Btw, I rarely comment on blogs but this loaf is so amazing I just had to let you know 🙂 Reply
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KELSEY March 8, 2013 at 6:28 am Yeah, just made this and IT’S AS GOOD AS IT LOOKS AND THAT MEANS INCREDIBLY DELICIOUS! Next time I’ll probably try subbing out some of the coconut oil… the flavor is a little too strong for my taste, but that’s totally a personal preference. And I can’t wait to try messing around with additions to the recipe! I’ve had dark Danish rye before with dates, raisins, and currants in… probably going to try that next chance I get! Reply CHELSEA CARROLL March 8, 2013 at 3:51 am Thank you so much for this amazing recipe! I made it last week and it was awesome! So delicious and fulfilling. I will definitely be making it again and experimenting with different nuts and seeds. Reply Pingback: Nut cheese | rosemarysruminations ANGIE March 7, 2013 at 10:22 pm I saw this and got so excited that I could finally have bread on an alergy program I’m doing for 40 days. I made this last night, it was simple and easy to make and is delicous! So delicious, that I’m making another loaf today! Reply EVA March 7, 2013 at 1:49 pm Great recipe. Made it twice and will make it again. To answer the oil question above, the second time I made it with 2 tbs. cold pressed sunflower oil instead of coconut oil (the boyfriend doesn’t like coconut oil) and it worked perfectly. I live in France and I confirm there is a “nation wide shortage of organic chia seeds” so I replaced with poppy seeds also replaced Maply Syrup with Agave because I had it handy. The second time I also replaced flax seeds with sesame seeds and baked it 15mn longer, worked like a charm. I also find that it slices better after
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1 or 2 days. Reply ANDREW March 7, 2013 at 12:38 am I made this earlier this week and am a total convert. It’s delicious! My favourite treat breakfast is now 2 toasted slices of this with lashings of sliced strawberries and banana over, drizzled with good maple syrup. Thank you for sharing, and thanks to your friend for kicking this all off with the original loaf! Andrew – Sydney Reply Pingback: Re-Imagine Bread JESSICA March 6, 2013 at 5:12 pm I imagine I just didn’t let it bake quite long enough….but mine came out with an ever so slight wet/glue-y quality on the inside. Do you think I can just throw it back in the oven for a bit? Reply Pingback: EXTRAORDINARY LOAF | *BiteSize-Thoughts* CARMEL March 6, 2013 at 8:02 am Utterly, utterly AMAZING loaf of bread. Having a second go now, with double the ingredients. I substituted rice malt syrup with the maple syrup as I can’t tolerate fructose. My friend accidently called this my ‘change of life’ bread. Well I’m in my mid-50s so that works too. Thankyou Sarah. This is beyond sublime. Reply SHERYL March 6, 2013 at 5:11 am I have been wanting to try this loaf for a while, but could not find a silicone loaf pan in any store, wound up ordering one online. Made a big pot of soup tonite and was looking forward to having this bread with the soup. The loaf is delicious! Only problem I had was that the bottom got burned while in the silicone pan.Wound up cutting off most of the top (the bottom burned part). I am going to place the silicone pan on a baking sheet next time and see if that helps. I liked some of the different flavor suggestions that others posted,
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too. Reply Pingback: MonkeyFood » 50 Shades of siemenleipä (Leijonan gluteeniton) Pingback: Amy Palanjian ELISABET March 5, 2013 at 11:35 am Hi, So any comments, i tried to read through them all to see if someone have asked the same question but i couldnt find it. Can i use any oil for this, like olive oil? The question goes for the sweet potatoe fries, i did them yesterday day and my daughter LOVED them and so did i but then didnt become crispy at all so im thinking that it might have to do with that i used olive oil instead? Thank you for an amazing blog that i have just found. Reply JF March 5, 2013 at 9:59 am Indeed amazing bread! I am at my 2nd version… ….but I had to use psyllium seeds instead of psyllium seed husks. It’s all I could find in the local shops!! Doesn’t seem to be a problem to me! 😉 I could order online the seed husks but what difference would it make? Reply Pingback: Crazy Bread « irenekly BRIDGET March 5, 2013 at 8:27 am I have made FIVE loaves of this bread since you posted this amazing recipe……and I live alone. So yes, all five loaves have been eaten by ME. 😉 I have seemingly endless food allergies and intolerances and had absolutely given up on ever eating bread or my favorite–toast–ever again. To say that this bread is life-changing is 100% accurate. THANK YOU, THANK YOU, THANK YOU!!!!! p.s. I use 1 cup oats and 1/2 cup quinoa flakes to mix things up a bit and the bread is a bit moister and tastes fabulous! Reply MELISSA March 5, 2013 at 12:50 am This bread really is life changing! I just made it today and I’m in love!
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Thank you so much! Reply Pingback: All seed & nut “bread” | alignbykate Pingback: Sarah’s ‘Life Changing Loaf of Bread’ » gretchalina SARA March 4, 2013 at 10:37 pm A million replies before me, but I still have to say, thank you for this recipe! I do not have a gluten-allergy, however I’ve been avoiding wheat and longing for a healthier alternative to bread. I can see so many ways to play and have fun with the recipe. Inspiring!!! Reply NIKKI March 4, 2013 at 11:25 am Hello again I just tried to make this for a 2nd time as the 1st time it tasted like soap. It was suggested that I dump the coconut oil & try copra which i did & it still tasted like soap. Am desperate to try this bread that everyone has raved about but can’t work out what would make it taste soapy – it even smells soapy when cooking !!! Any help ??? Reply NATALIA January 23, 2014 at 12:30 am Am wondering if it might be the flax you are using? Try tasting it alone, or mix with water and taste (I realize this post is old, but maybe someone else has this issue.) Reply NICOLE March 4, 2013 at 5:30 am Priscilla, scroll up, Holly posted it a few days ago. I made a loaf with one substitution that other people might be interested in. I omitted the oats and instead used one cup of almond flour. To be more specific, the leftover almond pulp from making almond milk, dried, then ground into flour. Everything else stayed the same. The loaf took longer to cook through 20+45 on the rack. It is very moist, possibly more dense but very bread like. I’m curious to know if anyone else tried to make
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this substitution… Thank you Sarah for this very flexible recipe. Reply PRISCILLA March 4, 2013 at 12:51 am Has anyone figured out nutritional content on this such as calories, etc? Thanks 🙂 Reply Pingback: Pro-Inflammatory Foods: What the Experts Are Saying About Sugar and Refined Carbohydrates | The Project Rheum EVA BRENCICOVA March 3, 2013 at 10:57 pm Amazing! Just made this for the first time, and what a success! I used mixed nuts (cashews, almonds, pecans) and it works very well. The only minor objection I have to the recipe is that it’s impossible to mix the ingredients well in a 2lb loaf silicon tin. I had to transfer to a bigger bowl, mix everything and then put it back into the tin. The dough fits in perfectly, it’s only the mixing that needs a bit more space. Thank you so much for sharing, this will be a staple of my diet from now on! Reply DALIDA March 3, 2013 at 10:24 pm Thank you so, so very much for this recipe! The BEST bread I have ever had and I will be making it again and again and again. I almost cried, I loved it so much! Life changing? Absolutely! Reply CECILIE GAVE March 3, 2013 at 9:33 am This bread is definitely life changing. I just made it yesterday, and it’s the most delicious thing I have ever tasted. I can’t eat yeast or sough dough, so you can probably imagine my joy eating this wonderful bread. Thanks SO much for sharing 🙂 Reply RAY October 3, 2017 at 6:23 pm Try drinking kefir..It might help your digestion. Reply VANESSA March 3, 2013 at 3:43 am Just made it. Husband was initially suspicious, but he just wolfed down around six slices. Beautiful. Thank you. Reply MARIE March
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2, 2013 at 3:38 pm Life changing is an understatement! Absolutely delicious, thank you! Reply KITTEE March 2, 2013 at 8:49 am I made a loaf last week and it disappeared! So delicious and so easy to make. I can’t wait to play around with variations. I see a pizza version and a date cinnamon nut in my future. And maybe something with raisins. Thanks so much for this recipe, my vegan gluten-free tummy thanks you. xo kittee Reply CHERIE March 2, 2013 at 8:25 am I make this bread several times a week now, love it and so do my 4 kids! A little avocado and sauerkraut and pea shoots…. yuuum! Today we added some chopped fresh mejdool dates and a teaspoon of organic cinnamon to the mix, was like the worlds best date scones. 🙂 Reply MARTINA March 1, 2013 at 11:11 pm I made this bread this Wednesday and it is almost completely gone in just two days. I am saving the very last bit to use as a base for your high vibe sandwich with that INCREDIBLE almond and sage pesto. Reply SVENJA March 1, 2013 at 9:51 pm Today I tried to combine it with sprouted grains and baked it for 7 hours on 90°. It’s crispy like heaven and feels even more healthy 😉 Thank you for the constant inspiration and hopefully your way comes through Berlin at some point, cheers – Svenja Reply SVENJA March 1, 2013 at 9:46 pm This bread made its way to Berlin and I baked it four times already.a friend and i are instagrammig for the best shape Reply PAM March 1, 2013 at 8:09 pm Genius! Seriously it needs an award. I’m going to do a post on it in next week with a link back to
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you for the recipe so all twelve of my readers see it. Reply CARLA March 1, 2013 at 6:38 pm I made it yesterday and is so delicious, best bread ever. Thank you 🙂 Reply LAURA March 1, 2013 at 4:25 pm Sarah, can you let me know how much extra water I should use if I am using ground flaxseed? Cannot find whole seeds anywhere. Thanks Reply Pingback: HandmadeFlavour(s) » Almond Milk Yoghurt CATHY March 1, 2013 at 3:11 am Best way to eat in my humble opinion. Toasted with sweet potato, over easy fried egg and franks hot sauce!!! Reply Pingback: she is not lying folks « wildcalm HOLLY March 1, 2013 at 12:08 am (12 servings) Calories 231.8 Total Fat 15.9 g Saturated Fat 4.2 g Polyunsaturated Fat 6.9 g Monounsaturated Fat 3.9 g Cholesterol 0.0 mg Sodium 201.8 mg Potassium 238.7 mg Total Carbohydrate 17.5 g Dietary Fiber 7.6 g Sugars 1.7 g Protein 6.8 g Vitamin A 10.7 % Vitamin B-12 0.0 % Vitamin B-6 17.8 % Vitamin C 0.2 % Vitamin D 0.0 % Vitamin E 34.8 % Calcium 10.6 % Copper 14.8 % Folate 15.4 % Iron 19.5 % Magnesium 13.0 % Manganese 42.3 % Niacin 14.6 % Pantothenic Acid 9.0 % Phosphorus 22.3 % Riboflavin 10.3 % Selenium 19.7 % Thiamin 14.2 % Zinc 8.1 % Reply LYNN February 28, 2013 at 10:59 pm Do you use raw sunflower seeds and almonds? Reply ANNIE STIEFEL February 28, 2013 at 9:54 pm ok…so i made it and it totally fell apart when i took it out of the pan…i followed the recipe exactly except that my almonds were chopped up instead of whole. I let it sit over night. I made it in a metal pan, really packed it tightly…parts of it kinda
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stayed together, but mostly just loose seeds and nuts! what is supposed to hold it together? when you say to add the wet ingredients till everything is completely soaked and dough becomes thick…well i would not have called what i had a “dough” as there was nothing really acting as the gluten or glue! i can eat it like granola, but would really like to try again to get a sliceable loaf…any suggestions? mahalo, Annie Reply RAY October 3, 2017 at 6:22 pm Mine still a bit soggy in the middle but not fall apart. I reduced the water volume. Already made this twice, add more baking time but still a bit soggy in the middle. I think this recipe had too many flaws and had open interpretation. Wonder those who “love” this had same experience like me? Reply PATTI HELZER February 28, 2013 at 7:15 pm I added some cinnamon and raisins and it is so good. One little slice gives so much energy too! Thank you for this recipe! Reply SONIA February 28, 2013 at 6:11 pm I see you already got a billion comments… 🙂 Well THIS BREAD is absolutely amazing, I’ve just shared your blog with another billion people… I had to bake it in a gas oven and didn’t know temperature I was baking with – it still turned out absolutely delicious. Thank you so much! Reply DORIS AFFELDT February 28, 2013 at 4:22 pm I made this amazing bread this morning. I changed a lot, used no flax seeds. Here is what I used: dry ingredients: 1 cup sunflower seeds, 1 cup chopped walnuts, 1/2 cup spelt flakes, 1 cup quinoa flakes, 3 1/2 tbl spoons psyllium husk powder, 1 tea spoon fine sea salt. wet ingredients as in the original recipe. And it
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worked. and tastes great. Am inspired now to play some more with this recipe. Thank you Sarah! Reply Pingback: Seed Bread & Two Chocolate Cakes | Backyard Cooks CHRISTIAN February 28, 2013 at 6:54 am Can you suggest good sub for flax? Flax doesn’t agree with me 🙂 Reply NATALIA January 23, 2014 at 12:24 am More chia, I would think, Chia also “gels” and doesn’t need to be ground to be digested. Reply KIM MURPHY February 28, 2013 at 12:46 am I just tried my first loaf and it is amazing and easy to put together. Even my German exchange student was gushing saying it was just like the bread she ate at home, but better! For those worried about using a flexible loaf pan – I didn’t. I lined a regular pan with parchment and it came of fine – just lifted it out of the pan with the paper and kept it in the paper to finish baking it (so that it was easy to slide out of the oven) Reply Pingback: Carrot and Roasted Garlic Hummus | Growth by the Season LOA February 27, 2013 at 4:06 pm This bread is so beautiful. I will try it soon, even if I am not very much “into bread”. It would be so nice to be able to print the recipe with a photo on it ! Do you think it coud be possible ? Thanks in advance. Reply Pingback: Sharing the Love and WIAW! | Almonds & Avocados Pingback: Găteşte vegan: Cea mai bună pâine fără făină şi fără drojdie pe care am mâncat-o – Sa fii sanatoasa - Eva.ro LAUREN February 27, 2013 at 8:31 am Thank you so much for sharing this recipe with us. I made it two days ago and almost burst down
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the door when i got home from work to get it into the oven. Resting it for 20 hours meant it was dense and amazing. Your blog is truely inspirational. Thanks again, xx Reply LEE February 27, 2013 at 5:41 am I’ve made this three times now — third time was the charm. Didn’t love the coconut oil flavor and oiliness so I switched to ghee and reduced the amount to 2T. Like others, I have not yet achieved the deep golden brown exterior and will crank up the temperature next time. I’ve been using compostable loaf pans (from “If You Care”). They are perfect for this loaf. Reply KELLY February 27, 2013 at 2:12 am Life changing? Hell yeah! I love it – thanks so much for the recipe! Reply ANNE February 26, 2013 at 10:53 pm Made this bread last night and had a piece for breakfast – very beautiful and tasty. My stomach didn’t do so well with it – for some reason it was hard to digest – but I’m not giving up. I’m wondering if it’s because of what Abbie said in her comment about the enzymes. Next time I might try pre-soaking some of the seeds and nuts, discarding that water, and then mixing them with the rest of the ingredients and more water. If anyone else has insight, I’d be interested to hear! Many thanks. Reply KAREN March 8, 2014 at 5:18 pm I have read a lot of comments here and no one seems to be pre-soaking their nuts. My raw foodie teachers all teach this. Rinse and Soak all the dark nuts, and not the light ones (cashews, pine). This is to remove the phytic acid natural to the outside of the nut. It is Nature’s own pest control and is
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what most people are sensitive to about nuts. Phytic acid not only grabs on to or chelates important minerals, but also inhibits enzymes that we need to digest our food, including pepsin. Google Phytic Acid for yourself. Soaking also reduces the fat content and increases the protein and digestibility. Anyways, Almonds are rinsed and soaked 4 times (48 hours). Rinse well and drain in a large sieve and then add soak water (use clean filtered water, esp chlorine free). Begin this in the morning or evening. Then in the next morning or evening, rinse, drain and add fresh soak water. Repeat 2 more times. So you have a rinse, drain, soak in the AM, then PM, then AM, then PM, then next AM you are ready for the next step. If you plan to use them within the next 3-4 days you refrigerate them. They will be somewhat soft. If this is the case just do what you know you will use up. OR you can dehydrate them at 95-100 degrees F in a dehydrator such as an Excalibur. To keep the enzymes viable, keep your temperature 95-105 deg F. Some sources will say up to 115 deg F. I think this is pushing it. If your oven can go this low, use it. This is in the US. I do not know what is available in other countries. The nuts will re-crisp and be crunchy and will have self life in a glass mason jar. My nuts get used pretty quickly and I usually do 3 lbs at a time. This reduces the fat content and increases the protein value, though I do not have the exact figures. It takes longer to explain than to do. Doing is pretty quick, really. You can also start with a Great Harvest
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dehydrator. They are less expensive. Dehydrate until crisp, usually 24 to 36 hours. Almonds are the longest. Walnuts, Hazelnuts (filberts), Pecans you can rinse, drain, soak overnight and dry the next day. With walnuts I find I rinse and drain them until the really dark brown water goes light, 4-6 times. Just a thought! Reply RAY October 3, 2017 at 6:15 pm Yeah you right. If I don’t soak them, my body cannot process them. Should I soak the oats too? How about slice almond and sunflower seed? Pingback: Buckwheat Salad & “Life- Changing Bread”… | Green & Leithy HILARY February 26, 2013 at 3:44 pm Gosh I just love this bread! Reply GEORGE H. February 26, 2013 at 9:12 am This looks delicious. Great idea to hold all these things together. Definitely want to try this. However, it’s not really bread. Soaked shortcut nut loaf, maybe? Making good healthy bread at home is hard to do, as you pointed out. It’s not for the lazy or the absentminded. But it can be done and it’s worth it. To those who have done that, this recipe isn’t really a bread recipe at all, and this isn’t really bread. I guess I just don’t think this is the best thing since sliced bread, but it looks great. Thanks for sharing! Reply Pingback: tastingstars Pingback: A New Yorker does Baking | Eight Hundred Miles ANDREA February 26, 2013 at 2:59 am I made this on Sunday morning and had many life-changing moments throughout the day. This bread truly is exceptional- and my friends thought so too! We decided that it would be best with a ‘flavor direction-‘ we’re going to try a sweet version with some raisins and cinnamon and then a savory version with some rosemary, caraway, and garlic. love, andrea
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Reply PAOLA February 26, 2013 at 1:04 am This is too good….. I’ve baked (and eaten) two loaves in a week – it’s sitting on the kitchen counter and every time I walk by… a slice with some cheese, another one with apple and pear spread, then the next one on its own… no wonder I can’t lose weight! :))) I had run out if Chia and made it with some hemp seeds, love the crunch in them, a chocoholic friend suggested the addition of cacao. Reply CAROL February 25, 2013 at 11:59 pm Can this recipe be done in a breadmaker? Reply SARAH BRITTON February 26, 2013 at 10:29 pm Hi Carol – I haven’t tried it, but it probably would work…let me know! Sarah B Reply ALICE February 25, 2013 at 11:59 pm I’ve just taken my loaf out from the oven. It smells and looks delicious. Now I’m fighting myself so as not to try it right now and wait until the morning. It’s going to be a tough evening! Thanks for sharing this wonderful recipe (I’m sure it’s wonderful even though I haven’t tasted it yet ;)). I’ve heard that psyllium in this recipe can be suplemented with ground flaxseed (just in case with 2 more tbs). It has similar properties to the psyllium when it comes to the volume increase and gel qualities when in presence of water. I’ll try it one day and let u know how it worked 🙂 Reply ROSE February 25, 2013 at 8:28 pm What size pan was used? Mine came out only about an inch high-but still delicious. The pan I used was 9X5. I added some orange zest and raisins-Yummy! Reply Pingback: The Most Interesting Thing I’ve Ever Baked | Gab White MARIAN February 25, 2013 at 3:23
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pm Can’t wait to this! Quick question about the salt. I’m on a restricted diet that only allows my to have 1500 mg of salt per day, I keep it to about 500mg. Is the salt just for flavoring? Reply BELINDA/GRETCHENMIST February 25, 2013 at 8:08 am i made a slightly different version~ instead of oats i used quinoa flakes and 2 c of water instead of linseeds {can’t have them due to estrogen content ~ not because i don’t love them!} i used 1/4c sesame seeds and 1/4 cup pepitas. not too bad at all!! i put it in the fridge overnight, it’s hot here. possibly it might go better with a little less water. Reply LUCY February 25, 2013 at 7:19 am Thank you Sarah for posting this AWESOME bread recipe! I made it last week and added pumpkin seed for a bit of green colour in the loaf. Super easy to make and tastes really good! This will be my everyday bread from now on. Reply Pingback: Links: Bread, Cake and Marmalade + the Bee's Wrap Winner - Food in Jars | Food in Jars MYRNA MAKKONEN February 25, 2013 at 1:05 am This all looks so yummy and healthy and I want to try it. Reply H February 24, 2013 at 9:13 pm Awesomeness! I didnt put in any flax seeds but my seed mix was sun flower seeds, pumpkin seeds and pine nuts. Also used hazel nut flour instead of whole nuts. I didnt let it “sit” before oven, and eventually baked it 40 min in the pan plus 20 naked 🙂 worked out perfect. BUT MOST IMPORTANTLY i dont understand why one should let the bread cool down, mine was Delicious warm! (and it was easy to cut too) yammy with butter and cheese,
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i just love the melting butter on a warm piece of bread 🙂 Or did my changes make that big difference..? Reply K February 24, 2013 at 9:01 pm i admit i’m not always full of common sense, but it might be useful to say warm water instead of just water. i used water out of the tap, which although wasn’t super cold, still managed to solidify my coconut oil into a clumpy mess the instant the two were mixed together. once i get that sorted out, i’m looking forward to making what sounds like a delicious loaf! thanks for the recipe. Reply Pingback: Mini Spicy Chocolate Cheesecake Bites / 2013 Oscar Night Menu | Jessica Is Baking Pingback: Kitchen Round-Up | Plaid Skirt AIMEE February 24, 2013 at 2:17 pm Just made this for the first time and all I can say is wow!!!! The texture, flavour and smell of this bread was amazing. I decided to omit the maple syrup/stevia all together. I had a piece for breakfast this morning, toasted, with a thin smearing of Vegemite on top and it was to die for. Thank you for another amazing recipe!! Love from Australia xx. Reply DARIA February 24, 2013 at 1:47 pm I made it twice and can’t wait to make it again! this is an absolute winner! though it is delicious, it didn’t really turn out. the problem I had both times: to soggy on the bottom (I used metal pan, let set overnight, it didn’t stick to the bottom or edges while taking it out) and crumby on top. so it wasn’t one whole loaf. I’m going to keep it longer than 20 min in the oven for the one side, may be it will help.. Reply RAY October 3, 2017 at 6:45 pm Mine
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soggy in middle. In second try, i add more baking time + 15 min, but still a bit soggy too although not crumble. I need to figure out the perfect glue for this bread. I think you put it to far from heat, second from top? You should put at least the second from bottom.Really, this recipe is just guidance… Reply Pingback: Soft & fluffy coconut cream pancakes | Two Spoons AMBER February 24, 2013 at 6:04 am Testing Reply AMBER February 24, 2013 at 6:02 am I am waiting for the bread to cool now. So excited to slice into it! I love your blog and also am interested in following it via email Reply DONNA CIEZKI February 24, 2013 at 5:29 am Your blog is just beautiful and makes my mouth water. How can I follow your blog via email? Reply BARB February 24, 2013 at 5:14 am Made the bread without psyllium and it turned out great. I soaked most of the flax seeds in half the water about two hours and let them get gunky before mixing up the other ingredients … and was enough to hold the bread together (but won’t slice thinly)… still in a pinch will work. Brilliant recipe! Reply Pingback: sunday morning bread | ...but can she bake TINA February 24, 2013 at 1:55 am I couldn’t find a silicon loaf pan anywhere, so I used a disposable aluminum loaf pan and it worked wonderfully. It took the entire 60 minutes of baking and still wasn’t as nicely browned as yours, but it tasted divine, and a little time in the toaster browned it right up. I’m going to try slicing it very thinly and dehydrating it to make crackers. I might sprinkle some sesame seeds on top before dehydrating. I will
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make this again and again. Reply KATHY B February 24, 2013 at 1:08 am Thank you so much for sharing this recipe with us-I just blogged about it on my blog; You’re right; it truly is life-changing! Reply Pingback: Day 54 – flour free bread? | 365 Days To Unstuck JOY February 24, 2013 at 12:04 am i’ve made this twice already. the first time i added chopped up pieces of dried apricots and it was great. the second loaf is just cooling down and this time around i added shredded coconut in addition to the coconut oil. it’s definitely plenty to eat one or two slices in a sitting with whatever you want to throw on top of it. it lasted for days and made great toast. this more coconut-y version is going to get sliced and frozen, as recommended, to see how easy it is to satisfy a toast craving this upcoming week. Reply CELINA February 23, 2013 at 11:03 pm This bread is great!! Even my boyfriend asked for a second slice- which is a huge compliment as he never enjoys any of my vegan baking “experiments”! I used a metal pan coated with a little safflower oil. The loaf practically fell out of the pan! So easy to make. I can’t wait to try adding spices and dried fruits for an autumn loaf! Or maybe cinnamon and raisins for a healthy “cinnamon swirl” bread… Reply CHRISTINE H February 23, 2013 at 8:05 pm Just made this, it was EXCELLENT! Wow. The flavor is just wonderful, and Sarah’s right, it’s even better when toasted!! I subbed pumpkin seeds for 1/4c of the sunflower seeds, as I had run out of sunflower seeds….the pumpkin worked just fine. Also, I did use ground psyllium husk and did add
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more water, but wasn’t sure how much more to add (at what point do you stop adding??)..finally decided to add it until it came together, versus being more dry, and this seemed to work out well. I left it out overnight. I also used my stoneware loaf pan, it was a little tough to get out but not too bad. I think next time I will use parchment paper and see how that works. Thanks Sarah for a great recipe! Reply THEA February 23, 2013 at 5:11 pm I’ve tried to google it, but haven’t found an answer. Do you know what Psyllium Seed Husks is called in danish? Reply KATHRYN February 23, 2013 at 4:32 pm In the U.S. you can find psyllium husk at Whole Foods. I baked the bread in a metal pan and when I flipped it out of the pan, I noticed gray discoloration in the bottom of the bread, it appears to be just on the bottom, not through the bread. I left the bread sit overnight in the pan, do you think this is from the pan? Is the bread still o.k. to eat? Reply Pingback: Links I Loved | KAT February 23, 2013 at 3:21 pm This bread is AMAZING! Thanks for sharing this one! Reply ANNA February 23, 2013 at 3:17 pm My chia seeds arrived in the mail (there is a chia seed shortage in Berlin) and I was finally able to try out this wonderful recipe! Since I am grain free, I had to replace the oats with something, and came up with soy flakes. I don’t know if the bread is supposed to be this moist or whether the soy flakes soak up less water than the oats. For this reason the loaf did not hold its shape
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and became squat under its own weight. However, it still tastes amazing and I’m sure that with a few tweaks my slightly adapted version will be perfected. And I will have plenty of opportunities to experiment because I will be making this bread again and again. Thank you Sarah! Reply JULES February 23, 2013 at 5:35 am thank you Sarah! I had been trying to make flourless bread reminiscent of the heavy German bread of my childhood, but it always ended up a little… weird. This is great – chewy, moist and dense. I used carob syrup to sweeten instead; it was delicious. Reply MCKEL February 23, 2013 at 3:16 am Thanks for this amazing share and wonderful recipe variation on a gluten free bread! This looks and sounds delicious 🙂 Reply SIENNA February 23, 2013 at 2:13 am Hi Sarah! Made this delicious nutseed loaf this morning – turned out perfect – thank you! Quick question for ya: for the next loaf, I bought carob chips – do you think this will work out? Any tips for success? Thanks again – you are such an inspiration! Reply Pingback: Top 10s - 80twenty AMY February 23, 2013 at 12:25 am Decided to make this the very next day and ran into a friend at my local market – she was on the same mission as myself! The bread is delicious. I mixed all ingredients in a bowl first, and lined my tin, as I don’t have one in silicone – it worked out fine. Had to make another two days later as it was such a hit in my house! Reply ANDREA February 22, 2013 at 11:55 pm This bread is amazing! I was so excited about it, I decided to write a blog about it on my own website.
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I hope you don’t mind, I also added a link straight to this page. If you want to check it out, here’s the link: Again, awesome recipe, thanks so much for sharing! Reply CAMILLA February 22, 2013 at 11:11 pm Thank you for sharing this amazingly delicious recipe! Filling and tasty, perfect to tuck into my bag for a midday snack. I gifted slices to my GF friends and got rave reviews! I recommend toasting it with a thick smear of cream cheese. Reply Pingback: Favorite Food of the Week ~ Life-Changing Bread | Happy Brain Movement CHELSEA February 22, 2013 at 7:53 pm This bread is amazing! I am so glad I came across this post. I had most of the ingredients on hand and just had to go out to get the psyllium which I was happy to find in bulk at Whole Foods. I substituted pumpkin seeds for half the hazelnuts and I forgot to get chia seeds at the store so I just left them out. It seemed to work fine anyway, I did add some poppy seeds in to give it the crunch of the chias. I used blonde flax because that is what I had on hand. I also was a bit worried about getting the loaf out of a metal bread pan but it came out with no problems. I ate it this morning with toasted with goat cheese and homemade meyer lemon marmalade, delicious and super filling! This bread really is a game changer since it is so easy, flour-less, gluten free! A perfect replacement for the german rye bread that I love to have for breakfast but bothers my stomach and is pretty expensive. Reply PAKMOBILEPRICE February 22, 2013 at 6:36 pm When I tell people I am into bread
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baking, people often respond by telling me that they wish they could bake bread but it just seems too complicated. I find this discouraging, because baking a basic loaf of bread is about the easiest thing you can do in the kitchen. Once you understand what is going on in a simple loaf of bread you should be able to look at 90% of more difficult bread recipes and have a sense of what that loaf will taste and feel like. Mobile Price Pakistan Reply ALETHEA February 22, 2013 at 2:13 pm I have made this twice now, the first time I made it to recipe and let it sit for 2 hours. I hadn’t mixed the liquids through thoroughly enough so the top half of the loaf was a little crumbly. It was still delicious! Now, the second time I made some changes, I substituted the oats for rolled quinoa, only put 1/2 Tbs of maple syrup, 2 Tbs coconut oil and left out the salt. I mixed all of the ingredients in a bowl before pushing into a flexible pan. This loaf is delicious too, I found it more bread like and reminds me less of a biscuit or slice like the one with oats. A hit with my partner too! Thank you so much for sharing this recipe! Reply MARGARET February 22, 2013 at 10:25 am Instead of rolled oats, has anyone tried substituting oat bran and/or steel cut oats (aka pinhead or Irish oats)? Reply KAUIA February 22, 2013 at 7:00 am This has truly changed my life. Thank you, Sarah! x Reply JACQUELENE February 22, 2013 at 6:36 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
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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: Paleo, Vegan, Gluten-Free and (Most Importantly) Delicious Bread | Marikio Pingback: The Life-Changing Loaf of Bread | Kathryn's Recipes AMI February 22, 2013 at 1:01 am This looks amazing! Cannot wait to make this on Saturday 🙂 Your blog is my absolute favourite! Reply NICOLE February 21, 2013 at 10:32 pm Delicious ! I shared with a friend who just texted me and asked me if she could buy a loaf ! Reply HILARY February 21, 2013 at 5:41 pm Thank you! This is indeed life changing. I made a loaf last weekend, and I’m craving it everyday! I love the crunch, and it’s so pretty to look at. I omitted the coconut oil and maple syrup since I wasn’t sure exactly when to add it, and it still is great. I might try adding them back in next time…and oh, there will be a next time. 🙂 Reply SARAH JANE February 21, 2013 at 5:31 pm This is sitting on my counter “resting”.. Very excited to see how it comes out. Reply WENDY February 21, 2013 at 3:45 pm Hi Sarah, love your blogs & recipes. Made your amazing bread a couple of days ago and it was so easy…. everything went into the bread pan, ( added 1/4 cup of Kefir) the water in last and mixed it well. Let it sit for a couple of hours, then baked. My husband John hasn’t stopped raving about it.. I’ve never seen bread disappear so fast!!! So made another one yesterday, and this time i doubled the quantities and used ground flax, cranberries a couple of dried figs, macadamia nuts
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as well, 1/2 cup of kefir, blackstrap molasses and hazelnut and almond meal with the whole hazelnuts too. Left it overnight and baked this afternoon…Absolutely delicious, addictive, versatile, wholesome, and it’s perfect with all the healthy nourishing toppings to partner it with. May your “Life-Changing Loaf Of Bread” travel the world and and be a ” Healthy Life -Changing” experience for everyone who comes across it… I have in Australia 🙂 Reply RAY October 3, 2017 at 6:51 pm Btw, what the kefir for? Reply Pingback: roasted eggplant chickpea soup « RAY February 21, 2013 at 10:49 am Great looking loaf. I want a version suitable for a coeliac so no grains in the wheat group (wheat, oats, rye, barley). I thought maybe millet or corn or rice or perhaps a combo would work to replace the oats. It looks so good it will be worth experimenting. Thanks for posting it. Reply MIRELLA BRUNO February 21, 2013 at 10:29 am I loved this very inspired and super delicious as always…….I supplemented some of the fat with walnut oil which tasted yum and I used golden linseed infused with fig and prune extract super yum….thank you 🙂 Reply MERCEDES February 21, 2013 at 8:11 am This looks wonderful!!! I will be making it this weekend! Just a couple of questions what do you think about adding dried fruit? Like cranberries or raisins? Will I need to add more water? Should I substitute some of the nuts or seeds for the dried fruit? Should the nuts be chopped or whole?? Thanks for your help! Reply ELROY EATS February 21, 2013 at 5:11 am hi Nikki, it might have been the type of coconut oil you used. I don’t buy coconut oil often because it costs so much more than grapeseed or olive
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oil but recently thought I had solved that problem when I stumbled on a cheaper version – however it gave everything a slightly burnt taste and that unpleasant sensation/taste in the back of the throat. I thought it was because the oil may have been off but a friend said it is because it is not sufficiently refined, apparently if you’re cooking with coconut oil get the expensive stuff that doesn’t smell toasted. If soy is not a problem there are some half/half products (kremelta in New Zealand, Copha in Australia) which are odorless and are also cheaper. Reply DEIRDRE February 21, 2013 at 4:36 am This is an amazing recipe, it is exactly what I have looked for, made it tonight, and it is DELICIOUS! To all those with questions ~ she answers almost ALL of them if you just read through the entire recipe mindfully! There is no psyllium substitute, look for certified gluten free oats if you are gl free, leave mixed ingredients out on the counter, mix the sweetener and oil into the water before dry ingredients, if using ground flax use more water, so on and so forth. She has done all the work and the favor of developing, testing and publishing this recipe, on her own time and dime. The least we can do is read before asking redundant questions. When in doubt, READ the directions, these are very specific and excellent. Reply NIKKI February 21, 2013 at 4:35 am Mine tasted soapy & Im so disappointed as was looking forward to it,so much. What ingredient could have caused that,as it also happened to a friend too ? Reply TANIA February 21, 2013 at 3:13 am This bread is so amazing that it has prompted me to post a comment, first time ever! I
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can’t thank you enough for this. I always love reading your post as a vegetarian it means so to much! Reply RENAE February 21, 2013 at 2:53 am Hi. I made this yesterday and am really pleased with the results. I sliced it this morning for breakfast and added peanut butter and a drizzle of honey. Delicious. My next batch will have some chopped dates in it. This is one recipe I can not wait to make again and again. Reply BETHANY February 21, 2013 at 1:34 am YAY! I’ve been trying SO hard to find a recipe similar to the raw bread at Simple Raw in Copenhagen (went there on your recommendation, thanks by the way!) and this is perfection. Reply REBECCA LYNN February 21, 2013 at 1:26 am Thank you so much for this recipe! My husband has been asking for me to try a hearty bread recipe and I didn’t know where to start. When I saw your post I knew it was perfect! I made it exactly as you wrote it and it came out delicious. With a little strawberry jam it is divine with a cup of tea. Reply INDIA February 21, 2013 at 12:19 am brilliant, thank you! Reply MRS G February 20, 2013 at 11:48 pm Great recipe! Just made this bread and it’s really good. Sarah, quinoa flakes DO reall work. Just need to add 1/4 cup more water. I used a regular bread tin, lined with baking paper. So good, I’m going to try another slice right now… Reply MARIA February 20, 2013 at 11:28 pm I made this bread twice. The first time I didn’t mix the dough enough, which left me with a very crumbly bread, but it was still good. So good I actually ate half of it.
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In one sitting. I calculated that when you cut nine slices out of the bread, each slice contains about 300 kcal. Today I made it again, but this time I added dried fruit (raisins, apricots and goji berries) and I added my own chai spice mix. It turned out really well and is absolutely delicious! Because I could only find whole psyllium seeds and didn’t have anything to grind them up in, I used them whole, which worked out just fine. Reply ALICIA February 20, 2013 at 8:31 pm Soooooooo good! Poppy seeds instead of chia seeds but everything else the same. Thanks for such a great idea! Reply MELISSA February 20, 2013 at 7:54 pm Made this and it turned out great!! Love it. But does anyone know, roughly, what the calorie count is in a slice? Reply NANCY February 20, 2013 at 7:28 pm Love it, love it, love it. I have made it twice so far. The second time I added dried cherries and other dried fruits so my kids would like it. They did! My girlfriend is coming over tonight to try it. I’m almost positive I’ll have to make a loaf just for her too! Reply ACRUTHI February 20, 2013 at 7:12 pm Fantastic bread and so healthy! I did not have psyllium seed husks and substituted it with a handful of dates crumbled in a food processor. That really helped the bread stay together. Yummilicious! Reply TANIA February 20, 2013 at 7:08 pm This bread is excellent in the morning, toasted with raw honey. Eating it right now. Thanks Sarah this is my new fav! Reply MARIE February 20, 2013 at 6:15 pm I made this amazing bread in a pan that was quite wide (in lack of something more suitable) but ended up
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with the most faboulous “bread bars” cut in app. 2 x 2 x 10 cm. – PERFECT to bring to school or work for a quick healthy lunch/snack along with some fruit or salad. Thank you for sharing this genious recipe! And for the danes – surprisingly, I found “loppefrøskaller” in Matas. Love from Copenhagen Reply CAMILA February 20, 2013 at 5:43 pm Hi Sarah, I can’t wait to make this bread but am having a hard time finding psyllium. I live in Barcelona, and have only been able to find psyillium husk fiber (expensive!) and capsules. Can you recommend an online resource to buy it? THanks! Reply DENISE | CHEZ DANISSE February 20, 2013 at 5:03 pm Baked it last night with a few simple modifications to match my pantry and cooking tools. Superb! My husband and I adore this bread. A new staple, for sure. Reply FRANCES February 20, 2013 at 4:55 pm I absolutely love your blog, it is always inspiring to me!! Luckily I have almost everything to make your scrumptious looking bread except for the psyllium! I noticed there are 2 kinds of psyllium on the market, one of them much less readily available…the psyllium Blond, the other, psyllium noir ,in whole grain form seems to be popular here in the french health food stores,( less effective in the colon dept. and more irritating ). Which one did you use in your recipe pls? Reply SARAH BRITTON February 20, 2013 at 5:03 pm Hi Frances – I used the blond type, but powdered. Use a coffee grinder to pulverize the seeds. Cathy – you are right, the whole flax seeds are not digestible but are used to bind the bread ingredients. xo, Sarah B Reply Pingback: Crispy Cornmeal Sweet Potato Fries | My New Roots
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CAROLYN February 20, 2013 at 2:35 pm Sorry, I should’ve said I put it in the microwave for 6 minutes, then let it sit for an hour, then put it in the oven. Reply CAROLYN February 20, 2013 at 2:33 pm I made this last night, and of COURSE I had to buy everything but the maple syrup and the salt. I only had a glass loaf pan, and I didn’t want to/have time to wait two hours to set up, so I put my loaf in the microwave for 6 minutes at 3 power. Don’t know if it did anything, but I was satisfied. I realized I hadn’t greased the pan, so I slid a plastic frosting spatula between the loaf and the glass, then slid in some un-melted coconut oil; that seemed to do the trick. It slid out almost perfectly at 20 minutes, just a bit of the bottom stayed where it was. And it was BEAUTIFUL after the next 35 minutes. I had two toasted slices for breakfast, and am bringing more for lunch. Thank you, Sarah, for spreading the word on such a simple and amazing bread! Reply CATHY February 20, 2013 at 12:52 pm Flax seeds are not digestible unless ground. Are they used for a filler in this recipe? I made the bread and love the bread. Slightly disturbed by my flax seed poops!!! Reply TESSA February 20, 2013 at 12:25 pm I recently went on a trip to Copenhagen and I was surprised to find out that the Danes have as much of a ‘bread-culture’ as we Germans do! Your bread looks delicious though! Will have to try it 🙂 Reply MICHELLE February 20, 2013 at 5:46 am I made the bread today and it smells so great! I’ve been gluten and
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dairy free for seven months now and this will be the 1st bread I’ve had for a long time. So excited!!!! Thank you for sharing! Reply JESS February 20, 2013 at 4:15 am My loaf is resting now. Cannot wait for tomorrow morning!! Reply GIRL ON BIKE February 20, 2013 at 3:17 am I followed this recipe exactly (exchanging walnuts for the hazelnuts) and it came out very crumbly around the bottom edges. I had trouble with it sticking to the pan. I let it sit for the suggested 2 hours but perhaps it should have sat longer? Also, it’s not specified wither the flax seeds should be ground or not so I ground most of them and left some whole. What did you do when making the bread? I really like the idea of this “bread” but think I’m going to experiment a bit more with it. Thanks so much for the inspiration. (btw, I’ve been using psyllium seed husks for a while now and love love love them as a thickening alternative. They are great for gluten free veggie patties) Reply DENISE | CHEZ DANISSE February 19, 2013 at 8:43 pm My loaf is resting on the counter, waiting to bake in the oven. Looking forward to it! Reply MANON February 19, 2013 at 8:21 pm Ok, seems like a conventional non-stick pan didn’t work. I tore the loaf apart trying to get it out of the pan for its second step of baking. So I had to lay it on a cookie sheet, crossing my fingers that it will have magically “welded” itself back together! Reply BUCKWHEATTOBUTTER February 19, 2013 at 8:00 pm YES! Ever since a trip to Zurich years ago I have been periodically trolling the internet for a recipe that might come close to
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mimicking the heavenly dense, dark, health-packed bread I ate every morning there. I am SO excited to try this. And I am already sold. I think it’s going to be a life changer. 🙂 Reply SKYE February 19, 2013 at 5:17 pm Wonderful, delicious! Made it last night and I can’t believe that a recipe filled with all of these healthy ingredients can taste so delicious. I accidentally messed up the baking temp and it was still great. Can’t wait to try it with more toppings. Next up is hummus and spicy, garlicy, sauteed carrots. Yum! Reply MÉLODY February 19, 2013 at 12:06 pm I’ll test on saturday!!!! Incredible… This was my dream bread and it exist!!!! Thanks for that… Reply HAYLEY WEBSTER February 19, 2013 at 10:56 am I made this amazing Bread yesterday and its safe to say it will become a regular staple in this household yummo!! I substituted quinoa flakes instead of rolled oats with same quantities of the other ingredients and it turned out perfecto. Quite a few of my friends have also made this bread with nothing but praise all round. And to finish on a high…. I was in my local health food store this evening when I heard a lady asking the assistant for all the ingredients included in this recipe, I asked her if she was making ‘The Bread’ and she was!!!!!! We both had a giggle what are the chances! Keep up the amazing recipes x Reply LAURA February 19, 2013 at 10:41 am Wow – I was hooked from the photo and all through reading was hoping that by the end there’d be the recipe … now I can’t wait to try it out myself! Thank you! Reply ALICIA February 19, 2013 at 7:35 am Thank you for this
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recipe! We made it this morning and it’s incredible! I’ve never tasted anything more delicious in my life. Reply TERESA February 19, 2013 at 4:44 am Looks fabulous. I am an 8-year gluten free person who absolutely cannot eat oats (even certified gf), but I am already scheming on how to replace them in this recipe. Reply EMILY February 19, 2013 at 2:25 am I sent this recipe on to my twin sister who is in the process of changing her diet drastically for health related reasons. She made the bread recipe yesterday and absolutely loved it. My loaf is resting on the counter now, cannot wait to slice it up for lunch. Thank you so much for a great recipe, it came at the perfect time xx Reply LEAH February 19, 2013 at 2:02 am hi everyone! thank you sarah for this beautiful recipe! i’m a smoothie girl in the morning. now waking with a baby before dawn, i’ve been in need of something more substantial to keep me going until lunch. i baked mine in a metal pan lightly greased with coconut oil, no parchment. just before baking i went around the edges with a knife and then a spatula separating the batter from the pan on each side. came out perfect! enjoyed my first slices with almond butter, bananas, a few raisins and a drizzle of honey. heaven…. Reply BELINDA February 19, 2013 at 1:18 am I haven’t made the bread yet but it looks delicious. Is it better to use activated nuts and seeds or will the resting period do that job? What size loaf pan did you use? Reply Pingback: Life-Changing Loaf of Bread | veganfoodpreparation CARLA February 18, 2013 at 2:46 pm Hi Sarah! Thanks for the life changing bread, I just substituted the
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hazelnuts with cashews and it is really delicious! I love it as toast.And so easy to make! I didn´t have a silicon pan but the metal pan worked just fine. Reply BELLE February 18, 2013 at 1:37 pm Made it last night, outstanding! I made two small tweaks to the process. (1) I mixed it all in a big bowl, because I could mix it well in something large rather than poking it around in the loaf pan itself. Then I poured it into the loaf pan to sit and mould itself. (2) I also used a non-flexible metal loaf pan, lined with parchment/baking paper. This was great because after 20 minutes baking, I could pull it straight out of the pan, and the flip it over on the same paper to continue its baking. No mess. No fuss. Perfect results. Very happy. Reply STEPH February 18, 2013 at 8:50 am Wow Sarah! I’ve been reading your blog for over a year and never commented, but this just looks so simple, delicious and AMAZING! I can’t wait to try it! Yummo! Thank you! Reply LUCY February 18, 2013 at 8:43 am Dearest Sarah B, you are a STAR! Thankyou for this delicious amazing recipe! I made it on the weekend, exactly as above except I replaced the maple syrup with honey. It is AMAZING! And came out looking exactly like yours. I can’t believe this can be made with no dairy, egg or gluten! Thankyou so much for this and all the brilliance you share here – you’re the best. x Reply MEAGAN February 18, 2013 at 4:16 am I absolutely love your site – the photography and recipes are so beautiful and I especially appreciate the nutritional info you give about each creation. I have made this bread and
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