This truly is a life-changing loaf of bread - absolutely delicious, nutty, and satisfying. It's so easy to make. No kneading, no rising, no punching down, no fiddling - just stir together a few healthy ingredients, wait, and bake.
When I first stumbled across the recipe for this bread, I just had to try it - it sounded almost too simple. You just stir together some oats, seeds, and nuts? You add some water and a touch of oil and sweetener? That's it? And it sticks together? Slices easily?
You bet it does. It is the tastiest, nuttiest, most satisfying loaf of bread I've ever munched on. Sarah Britton writes the lovely blog My New Roots, a cornucopia of healthy foods as beautiful to look at as they are to eat. I am so thankful she's shared this amazing recipe with us.
Anyone dealing with food allergies knows that bread is one of the foods most missed and the baked item most difficult to get right with alternative ingredients. This bread really has changed our life - our food life, that is.
I've served it for special lunches with 'regular people' (non-allergy-sufferers) and they've raved about its fantastic taste. I've made and sliced several loaves, packing them along for trips, and they've been a life saver. I've always got a loaf or two in the freezer, some cut up ahead, so we can grab a slice for toast anytime. The Life-Changing Loaf of Bread tastes as delicious with savoury toppings as it is with a smear of nut butter and jam. But it shines at its fantastic best when toasted - the crispy brown caramelization enhances its nuttiness and brings a depth of flavour that makes it hard to stop at just one slice.
What makes this bread stay together is the sticky power of psyllium husks. These featherweight little husks from the seeds of the plantago ovata plant are super high in fiber. When mixed with water they form a flavourless gel that is not only highly beneficial for the colon and elimination system (yes, they help move stuff along), but also for the heart and pancreas (soluble fiber helps lower blood sugar levels). However, it's the sticky properties of psyllium husks that make them the star ingredient in this bread.
Yay for psyllium! It binds together healthy oats, seeds, and nuts. All you do is add the liquid ingredients, stir, pack it into a loaf pan, let the bread sit for at least 2 hours (up to overnight) so everything can get thoroughly moistened and the psyllium husks can do their job of sticking everything together, then bake. The baking technique is also a little different. The loaf is placed onto a rack halfway through baking, so the outside can get nice and crisp. Brilliant.
I've modified the original recipe only slightly, changing out the flax seeds for super healthy little hemp seeds. Even though flax seeds are wonderfully healthy, too, their nutrition is of little value unless they are ground, since the whole seeds pass through our system undigested. I've also changed the nuts to pecans or walnuts, since those are softer nuts and slice more easily in the baked loaf, but any nuts would be fine, really. In addition, I use warm water, since it absorbs more quickly and allows the coconut oil to stay liquid while mixing.
The one other modification I made to the Life-Changing Loaf of Bread recipe is to invert the loaf onto a cake cooling rack for the last half of its baking, rather than directly onto the oven rack. My oven rack bars are too far apart, and I had one loaf tragically fall apart, and several other loaves slump between the bars to make deep ridges on the bottom, before I thought to use a cooling rack which has the bars spaced much more closely than my oven shelves.
And on top of it all, it's gluten-free, dairy-free, egg-free, and can be made nut-free, too.
So go ahead - become a bread baker - change your life!
* * * * *
slightly adapted from My New Roots blog by Sarah Britton
The Life-Changing Loaf of Bread
Ingredients
- 1½ cups (150gms) rolled oats (large-flake, old-fashioned kind), gluten-free if necessary
- 1 cup (145gms) sunflower seeds
- ½ cup (75gms) hemp hearts (or flax seeds, roughly ground or cracked)
- ½ cup (65gms) pecans or walnuts, large halves broken into pieces*
- 4 tablespoons psyllium seed husks or 3 tablespoons psyllium husk powder
- 2 tablespoons chia seeds
- 1 teaspoon fine grain sea salt
- 1½ cups (360ml) warm water
- 3 tablespoons melted coconut oil or ghee
- 1 tablespoon maple syrup or honey, but it won't be vegan
Instructions
- In a medium bowl, stir together all the dry ingredients.
- In another bowl or a large measuring cup, stir together the warm water, coconut oil, and honey. Pour this into the dry ingredients and stir until everything is moistened. Let sit for a minute or two until all the water is absorbed.
- Spray a non-stick medium-sized loaf pan (4½ x 8½ inches/11 x 21 cm measured at the top of the pan) with cooking oil spray or wipe it with coconut oil or ghee. Stir the bread mixture again and dump it into the loaf pan. Pat it down with a spatula and smooth the top so it is completely flat (this will become the bottom later).
- Leave the bread to sit on the counter at room temperature for a minimum of two hours, up to twenty-four hours.
- Preheat the oven to 350°F (180°C).
- Bake the bread for 30 minutes.
- Then remove the pan from the oven, and place a cake cooling rack on top of the pan. Use pot holders or oven mitts to invert the pan, tipping the loaf of bread upside-down onto the cooling rack. Remove the pan, and place the rack with the loaf on it back into the oven. Continue baking the bread for another 30 to 35 minutes, until it starts browning at the edges and is slightly puffed up in the middle.
- Using oven mitts or pot holders, carefully lift the cooling rack with the loaf on it, out of the oven. Allow the loaf to cool completely before slicing (very important).
- Store bread in a sealed container or heavy duty plastic bag in the refrigerator. This bread freezes well. Simply slice it before freezing, for easy removal of individual slices for toasting or serving.
- Makes one loaf.
Notes
Nutrition
Guten Appetit!
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Nicoletta @sugarlovespices
That loaf is gorgeous Margaret! Love all the nuts and seeds in there, and that it actually holds the shape and passes the cut test!
Margaret
Thanks, Nicoletta. I'm so happy to have found this recipe - it does hold together well and slices like a dream. (Which isn't always the case with these kinds of breads!) I love it with jam and tea 🙂
Joni
Hey! I am excited to try this. Can I replace the Psyllium husks or powder with something? (I am allergic to them:)
Thanks!
Margaret
That sucks, Joni! I'm not sure because I haven't tried it myself. The psyllium husks are the glue. But it might work to use ground chia seeds - though you'd need probably twice as many - maybe a half cup or so. And maybe a quarter cup more water, too, then. I'd try a half recipe in a mini loaf pan first and see how it works. Good luck with that, and let me know in the comments if you try it and how it works, so that other people would know, too. Happy Kitchening!
Margaret
Hi Joni, Your question about the psyllium husks aroused my curiosity, so I made up a small loaf/half recipe with ground chia seeds yesterday. It actually turned out very well! It puffed up a bit more while baking, and got a crack in the side, which was only on the outside and didn't affect the loaf. It settled down again once the bread was cooled. I used the equivalent of the extra 1/4 cup water I mentioned, but I think it made the loaf a touch too moist, so I'd recommend just using the amount of water in the original recipe. I think the loaf is a little looser without the psyllium husks, but it still held together well and sliced up beautifully.
So all I'd recommend to do is to replace the 4 tablespoons psyllium husks with 1/2 cup of ground chia seeds, and I think it should work out fine. I think I'd leave it to sit for at least 6 to 8 hours too, just to be sure it really firms up, before baking. And make sure to let it cool completely before slicing. Let me know if you try this and how it works for you.
Deborah Ross
Hi Margaret, I went out this morning To purchase some of the ingredients that I did not have to make this newest mouth watering offering of yours. It is currently doing its two hour sit on the counter. Question: does letting it set longer really improve the loaf, should I perhaps curb my clock watching impatience? Lol The other question is, how long does it actually keep in the fridge without freezing? Thanks!
Margaret
Greetings from the cold north, Deborah. You can stuff that clock under a pillow. Two hours is sufficient time to let everything firm up and absorb enough water. The extra time only adds a marginal firmness, which isn't noticeable after being baked - I think it's more for convenience, to let you know that if you don't get around to it, this bread is still fine to bake even after sitting all night. The extra firmness from sitting all night is only noticeable when you flip the loaf onto a rack, and I've added 10 minutes to the cooking time so it's not really a problem (the original recipe flipped after 20 minutes baking, but I found the loaf was sometimes still pretty fragile then). So go ahead - do a little dance for two hours while you wait, then bake away 🙂 . The hardest waiting time though is to wait until it's totally cool before slicing, or it won't slice as well.
I've had the loaf last for up to 5 days on the counter (in a sealed bag) before I noticed a couple small mold spots on it (which we just sliced off, and used the loaf for toast - that's how we roll here - no waste). In the fridge I've had it last for up to 2 weeks - haven't had it around for longer than that, so can't tell you how long it lasts after that.
Hope you enjoy this bread as much as we do (and you must try it toasted, too!) Happy Baking!
Deborah Ross
Well... Now that I have made this ?amazing? bread and posted my love for this loaf on Facebook, I wanted all of this site's dear readers to know that, if you have been missing bread in your life, this is a bread worth going to the wall for. Don't mess with the recipe...trust me, you will not be disappointed. ?
Margaret
Awwww, thanks Deborah. And now you've got my head swelling up like a balloon (or a big loaf of bread 🙂 ) I'm happy to have found this recipe and to pass it along to others.
Deborah Ross
I think the next time I make it, I will try it with the ghee. I love the coconut oil in it and it is the predominant flavour. It would be interesting with the more neutral ghee which would bring out the flavours of the seeds and nuts. Also, the toppings could be more savoury, like a good blue cheese for example ? Have you made it with the ghee or any other oil?
Margaret
Hi Deborah - sorry, I somehow missed your comment. Yes, I've made it with ghee, and it is very good that way. You're right in that it's more neutral. The type of coconut oil you use can make a difference too, virgin cold-pressed coconut oil can be more 'coconutty' than some of the other kinds. I've also added fresh herbs, like rosemary, and a handful of dried cranberries, and then it goes really well with cheese - blue cheese would be great that way!
Dawne Roy
Hi Margaret!! I am very excited to try this loaf! Anything you make is amazing!! 🙂
Margaret
Aw, thanks so much Dawne. You're making my head swell. For this recipe, I just borrowed someone else's genius, though. (I love that it's so easy to make!)
Elsa
Thanks for that recipe Margaret, I had the bread at your house and it is amazing, I love it.Can I buy psyllium huks at the health food store?
Margaret
Thanks, so much, Elsa. Yes, you can buy the psyllium husk at Homegrown, or any other health food store. Cheers!
Irma Diesner
Hi Margaret, looks good, and I will try to bake the loaf before my trip.
I will let you know. Anything you bake and cook is fantastic.
Looking forward to seeing you soon.
Margaret
Your kind words made my day. Thanks so much A. Irma. Hopefully you can visit one day so I can cook for you in person. XOXO
Andrea
I love this bread! I made it last week and devoured it!! Want to make it for my upcoming road trip, but yesterday when I was packing I dropped my coconut oil jar and it was glass, so, by bye coconut oil. Since I’m more bing I don’t want to buy anything. Can I use olive oil? Or butter?
Margaret
Hi Andrea, so glad you like the bread! I think butter would be a great option, since it's solid at room temperature like coconut oil. I've used ghee (clarified butter) and the bread turns out just the same as with coconut oil, so regular butter should work just as well. I haven't tried it with olive oil, but it might be fine, too, since it's not a large amount used in the recipe.
We love this bread on road trips and picnics - it's sturdy and keeps well. Happy travels.
Beatrice Didio
Can you tell me how many Calories per slice and Carb count ?. I am a diabetic. Do not eat bread very often. Also how expensive are all the ingredients. Nice that it is GF , my son has recently been diagnosed and I try to find new recipes to try.
Thank You, Bea
Margaret
Hi Bea, So sorry I don't know the carb or calorie count of this recipe. I know there are some great online calorie counters out there (just google 'free calorie counter' and they'll show up). I'm afraid I really can't help you in the price department either - the cost really can vary according to where you purchase your ingredients and in what size packages. I've found the best value is in bulk food stores (like Bulk Barn) because then you can buy just the amount of each ingredient you need to make the recipe. Good luck in your food journey, for both you and your son. I hope you like this bread. I've had a lot of people tell me they absolutely love it (like we do). Happy Kitchen Times to you.
Marsel
Hi Margaret - I enjoy making bread. I have somewhat mastered the usual breads with white flour, whole wheat, cornmeal etc. This recipe however is giving me some problems, mostly in how it tastes. I have tried the original recipe a couple of times, I have also tried another recipe with olives and caraway seeds. I just can't get passed the taste of heavy oils but at the same time a washed off texture of nuts and seeds that have lost their flavor and taste like nothing. You seem to have substituted some of the ingredients and I was wondering if you or others get the same reaction from the original recipe and if yours improves the flavor?
Thanks
Margaret
Hello Marsel, I think taste is a very personal and subjective thing, and what tastes wonderful to one person, can taste the opposite to another person. We all have a whole history of different experiences, and different taste buds, that make our tasting unique. I personally don't get an oily taste at all from this bread, and I love the nutty flavour of it. Everybody I've served it to has loved it. I've never had anyone describe it as you do, so I can't really offer you an answer.
You obviously make some delicious breads - I'm assuming most of them are yeast-based. If you try to compare this bread to those kinds of breads, it will be totally different. It's like trying to compare an angel food cake to a dense fruitcake. They're both cakes and are both served as a sweet treat, but beyond that there is very little resemblance, and a person that likes angel food cake may not like fruitcake and vice versa. Trying to compare them is pointless. In the same way, normal bread and this nut & seed bread are both called bread and are both sliced and eaten with toppings, but there the resemblance ends. They are very different in flavour and texture. I'd suggest you try toasting this bread, because that changes the flavour and increases its deliciousness, but if you still don't like it that way, then this bread may not be to your taste, and that's okay.
Wishing you continued enjoyment in the kitchen and with your bread-baking adventures.
Shaun
I've made this three times now. The first time I used coconut oil. The next two times I used ghee. It seems to brown more with the ghee and I like the flavour better. I've made it for us and as a gift. This (like many of your other recipes) is fantastic. Over time this has become the only food blog I visit regularly! Thank you for this recipe!
Margaret
So glad you like the bread, Shaun! Thank you for your lovely comment - it gave me just the lift I needed today. It makes me so happy to know that people are making my recipes and reading my blog. (Makes it all worthwhile, especially that it's now my main reason for getting out of doing housework 🙂 ) And thank you for the recipe feedback. Hope you're keeping warm this winter and that not all of our nasty weather is heading your way. Happy baking!
Annelie
Hallo Margaret,
I am from South Africa and I have made this bread yesterday for the first time.
I have never made any bread that was so easy and no fuzz to make.
I have 8 staff members that tasted it with me and we are now looking for
a bulk suppliers to get the ingredients ! Well done it is a winner 🙂
Annelie
Margaret
Greetings to you from Canada, Annelie! I am so glad you like the bread. It makes me happy to think that someone alse is enjoying it so far away on the other side of the world. Food unites us when we can share these small experiences. Hope you can source the ingredients. Happy baking!