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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 wh...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 coole...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 f...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 Octobe...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 sug...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 lo...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 p...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 fi...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 nutri...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 the...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 a...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 Trou...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 silicon...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 an...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 the...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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! Af...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 fa...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 o...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 wante...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ins...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 health...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 do...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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, Al...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 fo...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 an...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 f...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 b...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 – M...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 bec...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 tha...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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. Th...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 a...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 fo...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 litt...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 Psy...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 enj...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 reci...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 deliciou...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 f...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 th...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 hav...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 thi...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 nothin...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 a...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 plat...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 chi...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ad...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 fo...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 questio...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 longi...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 EV...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 s...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 anyw...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 s...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 Ch...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 al...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 tim...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 midd...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 loo...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 ...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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”...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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, ap...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 fi...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 p...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 wal...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 h...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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. Repl...	{ "page_id": null, "source": 7370, "title": "from dpo" }
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 m...	{ "page_id": null, "source": 7370, "title": "from dpo" }

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