My New Roots' Life-Changing Loaf of Bread Recipe on Food52 (2024)

Tasty bread. I use flax seed meal by weight instead of seeds. This results in dough that is ready for the oven immediately.

I have been making this stuff for many years. I usually use pumpkin seeds in place of the sunflower seeds and add other kinds of nuts. I also love to add some dried fruit like raisins or cherries. I'll use sorghum molasses instead of the maple syrup, too. I love this stuff topped with some soft brie or even cottage cheese. it is good spread with peanut butter or peanut butter and jam.

I have made this many times using different nuts/seeds and even adding a bit of died fruit. I usually cook mine longer initially (about 30 minutes) and it has never crumbled or fallen apart during the "flip". I mix in a bowl, then scoop into my loaf pan where it sits several hours or overnight. When it's time for the flip I carefully pull it out with parchment and gently lift the bread, if it starts to break apart/crumble at all I put it back down in the pan and cook another 5-10 minutes. I also usually cook mine a little longer on the rack to get a nice crusty outside. I do like Josey's Adventure Bread recipe as well, and his use of olive oil. I often skip the chia and just add ground flax.

Just made this bread and it turned out perfect. I didn't change a thing. I read the other review re tips/tricks. I used a parchment liner for my pan, mixed the ingredients in a bowl first, then added to the parchment lined pain and patted it down firm. I left the pan out overnight and just baked it. When I turned the bread over after the first 20 minutes, I placed in a piece of folded foil. I just slided it and it's firm, did not crumble and is just a wonderful, nutty-flavored bread. Love it!

It looks just like David Lebovitz' recipe for Josey Baker's Adventure Bread.. I've made that one and so this should be good, if credit is given. It changes olive oil for coconut oil.

This is an excellent base recipe where you can successfully sub ingredients depending on taste preferences and pantry availability. I found grinding 1 cup oats to almost flour consistency and using 1/2 steel cut oats helped keep the loaf from crumbling along with 2 table spoons of honey. My favorite subs include pumpkin seeds, hemp hearts and adding dried cranberries. Breaking seeds/nuts also helps with bread stability.

Psyllium seeds? You mean Metamucil?

I followed the recipe exactly as explained and it came out AMAZING.
I am doing it again tonight and I think I will be adopting this bread as my only bread.
Next time I will probably add dried cramberries

So good so simple

I followed the recipe, every detail. I left the mixture in the silicon loaf pan for over six hours. The first baking went well, but the mixture didn't come out clean when I tried to turn it upside down on the oven rack. That was a mess, and waste to lose so much of the wonderful ingredients. But I did manage to bake the remaining mass, for almost 40 minutes. Now I have to wait until the oven is cool before I can clean it. What would happen if the loaf was baked entire in the silicon or even a metal loaf pan? I love the combination of the ingredients, and trying to avoid most grains, and trying to eat very healthy with my IBS, I would love to beable to make such a loaf, but cleaning ovens is not on my list of fun things to do. Love to hear from you!

I've had this and it is truely delicious!!

Dmw May 1, 2022

Yummy bread. It smelled so good I didn’t wait for it to cool enough so a bit crumbly. I do have a question. I used tin foil as I didn’t have parchment. I turned it upside down and left the pan on top. It didn’t seem to be cooking so I took it off. Which is the right way? Thanks for the recipe

I love the taste of this bread, my problem is it crumbles and I can't make nice slices. Any suggestions?

Lojo December 10, 2021

I want to love this! Mine came out slimy. Initially, I thought I hadn't cooked it long enough, so I toasted it. Same - as soon as I started to eat it, it goes slimy. Any hints?

Make this all the time! No, it's not bread per se, but it substitutes well. Always make a double batch as it will go fast and freezes well. Melt cheese on top. or add cashew butter, or smashed avocado. A great recipe!

I love this recipe, and have made it dozens of times (exactly as it’s written)! I’m not sure how it could go wrong if you follow the recipe... I’ve made it with both toasted and un toasted sunflower seeds and in my opinion it really doesn’t make a difference. I mix my dry ingredients right in the loaf pan I’m making the bread in. I mix my wet ingredients in a glass measuring cup before mixing into the dry. Make sure to mix the dry ingredients really well before adding wet, and mix well again once wet ingredients have been added. Letting it sit overnight usually yields the best loaf! Also, it is great fresh, but it’s the best toasted with some nice salty butter or whatever your preferred toast topping may be.