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

Make Ahead

by: Genius Recipes

June10,2014

4.3

55 Ratings

  • Prep time 48 hours
  • Cook time 1 hour
  • Makes 1 loaf

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Author Notes

The whole-grain, gluten-free, no-knead, no-mess, life-changing loaf of bread. Psyllium seed husks are available at natural food stores or online. Other than the husks, which you can use in powder or intact form but are otherwise non-negotiable, this bread is adaptable to your mood and your pantry. Swap in like for like (nuts for nuts, grains for grains, and so forth), and your life can change a little bit differently every time. Adapted slightly from Sarah Britton of My New Roots.

Helpful tools for this recipe:
- Staub Cast Iron Loaf Pan
- Five Two Essential Kitchen Knives
- Five Two Double-Sided Bamboo Cutting Board
Genius Recipes

  • Test Kitchen-Approved

What You'll Need

Watch This Recipe

My New Roots' Life-Changing Loaf ofBread

Ingredients
  • 1 cup(135 grams) sunflower seed kernels (not in the shell)
  • 1/2 cup(90 grams) flax seeds
  • 1/2 cup(65 grams) hazelnuts or almonds
  • 1 1/2 cups(145 grams) rolled oats (if making gluten-free, make sure to get certified gluten-free oats)
  • 2 tablespoonschia seeds
  • 4 tablespoonspsyllium seed husks (3 tablespoons if using psyllium husk powder)
  • 1 teaspoonfine grain sea salt (add 1/2 teaspoon if using coarse salt)
  • 1 tablespoonmaple syrup (for sugar-free diets, use a pinch of stevia)
  • 3 tablespoonsmelted coconut oil or ghee
  • 1 1/2 cups(350 milliliters) water
Directions
  1. In a flexible, silicon loaf pan or a standard loaf pan lined with parchment, combine all dry ingredients, stirring well. Whisk maple syrup, oil, and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it or lift the parchment.
  2. Preheat oven to 350° F / 175° C.
  3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30 to 40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
  4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Tags:

  • Bread
  • American
  • Maple Syrup
  • Grains
  • Make Ahead
  • Serves a Crowd
  • Summer
  • Christmas
  • Winter
  • Spring
  • Fall
  • Vegan

See what other Food52ers are saying.

  • MaryAlice

  • Christine Ragsdale Storm

  • FrugalCat

  • Mathieu Garcia

  • Devon Thom

Recipe by: Genius Recipes

Popular on Food52

251 Reviews

ttandersonabq January 10, 2024

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

ImContrary August 29, 2023

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.

jenncc August 3, 2023

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.

KELLE E. July 2, 2023

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!

KELLE E. July 2, 2023

* Placed ON a piece of folded foil. :-)

MaryAlice June 24, 2023

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.

Lisa M. June 30, 2023

I was curious about this after reading this comment. Turns out there's a note on the David Lebovitz posting of this recipe stating that Josey Baker actually credits this recipe as his inspiration for the Adventure Bread.

Christine R. June 22, 2023

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.

TinaSMay April 4, 2023

Can I leave out the psyllium seed husk or powder? I don't want to spend a fortune when I just need a little bit. Thanks.

red135 June 27, 2023

No it really does need the psyllium- if you have a food coop or zero waste store near you they might have some in their bulk department and you can buy just what you need.

sfchicken August 6, 2023

If you live near Trader Joe's they sell the husks for cheap

FrugalCat April 4, 2023

Psyllium seeds? You mean Metamucil?

catalinalacruz April 4, 2023

No. Metamucil has a list of other ingredients, including maltodextrin.

Babyblue January 5, 2023

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

BarbieBenton October 27, 2022

So good so simple

Aperson August 1, 2022

Ok.....third time lucky with this delicious bread!!!

Attempt one and two crumbled.....this time, finally, it held!

This time i followed the recipe except for mixing in a bowl, allowing a little longer before flipping (waited 26mins to flip) and used the husk instead of powder. I left it for 24hours before baking.

Cant wait to try cutting it ! Even if it crumbles its still delicious and can be used as great addition to salads.

Thanks for the amazing recipe!!!

Aperson July 23, 2022

Hi! Signed up just for help with this recipe please!!

Ive made it twice.
-Both times left around 24 hours.
- mixed in pan first time, mixed in bowl second.
- baked for 40mins before turning both times
- used ground flax instead of psyllium husk on second attempt
- did not add water for either attempt.

Both times the loaf crumbled into pieces when flipped!!!!

Very sad as using organic and expensive ingredients......

What am I doing wrong!!!??? It tastes amazing and I would love to get it right next time....please help

texbasque July 24, 2022

psyllium is an essential ingredient. so is water (or other liquid)! read the original recipe from the “my new roots” website. lots of tips and comments from the recipe’s author. it’s pretty foolproof if you’re using the right proportions!

Aperson July 24, 2022

Yes sorry! Wrote it wrong.....I meant that no extra water was needed.

The first time i used husk powder the second time flaxmeal....

Aperson July 24, 2022

No extra water added....other than what the recipe stated.

I baked 40 mins before flipping.

Shirajm May 28, 2022

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!

shelbyisme May 30, 2022

So sorry that happened! I flip it over onto a folded piece of tin foil! And sometimes I leave it in a little longer than the 20 minutes at first ..would help with it falling apart on you. Good luck, I pretty much make this continuously!

TamaraP June 29, 2023

Try Josey Baker’s Adventure bread. Almost identical but you don’t remove from loaf pan (and doesn’t require silicone).

Laurel May 22, 2022

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

Draghigirl May 1, 2022

Use parchment paper. Wouldn’t suggest foil.

Claire J. February 27, 2022

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

shelbyisme May 30, 2022

I just end up broiling it, so no issue them of it crumbling because iced too thin, or getting stuck in the toaster!

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?

Draghigirl February 26, 2021

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!

Mathieu G. February 26, 2021

Very, very good! I followed the recipe with a few changes (from the review notes) and replaced part of the water with a mix of sourdough discard (100g + 380g water), to give somewhat a "rugbrod" twist to it. The loaf is perfectly crunchy and super, super tasty. Will make it again!

Ingredients:
135 grams sunflower seeds
90 grams flax seeds
65 grams hazelnuts or almonds
108 grams rolled oats (or 145 grams if not using a combination of rolled and steel cut oats)
35 grams steel cut oats
1 tablespoon chia seeds
1 tablespoon sesame seeds
3 tablespoons psyllium husk
1.5 teaspoon sel de Guérande
1 tablespoon maple syrup
36 grams melted ghee
350 milliliters water or 100 grams sourdough starter and 280 milliliters warm water

And added a few steps before the original recipe instructions:

Toast the sunflower, flax seeds and almonds ~10 minutes 160C.

Break down flax seeds in a food processor or coffee grinder.

Mathieu G. February 26, 2021

Edit: 100g + 280g water is the right amount.

Miche February 9, 2022

Hi Mathieu,

Hw do you do your sourdough starter ? Tks, Micheline

Mathieu G. February 9, 2022

Hi there! I will direct you to Maurizio's blog post about starting a sourdough starter. It takes a bit of patience at first but this will open so many possibilities to bake bread, cakes, etc. in the future. Here's the link:

https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/

catalinalacruz December 19, 2022

King Arthur Baking also has great instructions for sourdough starter.
https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe

Devon T. February 13, 2021

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.

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

FAQs

What is life-changing bread? ›

The Life-Changing Loaf of Bread features whole grains, nuts, and seeds. High in protein, incredibly high in fiber, and it is gluten-free and vegan. Everything gets soaked for optimal nutrition and digestion.

What is the secret to bread rising? ›

You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active. The steam will also assist in keeping the surface of the dough moist so it will stretch as it rises.

How to make bread like a pro? ›

12 tips for making perfect bread
  1. Use the right yeast. ...
  2. Store your yeast properly. ...
  3. Treat salt with care. ...
  4. Take your time. ...
  5. Try different flours. ...
  6. Consider vitamin C. ...
  7. Practice makes perfect. ...
  8. Don't prove for too long.

How long does it take to bake bread at 350 degrees? ›

Preheat the oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow. Invert the baked loaves onto a wire cooling rack.

Does Food for Life bread need to be refrigerated? ›

Storing and Keeping Tips: This is a natural product. For best results, refrigerate after purchase, or freeze for longer periods keeping.

How long does Food for Life bread last? ›

Frequently Asked Questions.
Life Expectancy:Frozen12 months
Refrigerated2 weeks
Fresh5 days

Can I let dough rise overnight on the counter? ›

Yes! If a recipe calls for proofing bread dough overnight in the refrigerator, it can be proofed on the counter at a warmer temperature for a shorter period. Rather than placing the dough in the refrigerator overnight, leave it covered on the counter for 1 to 4 hours until it's ready to bake.

What makes bread rise and fluffy? ›

Once reactivated, yeast begins feeding on the sugars in flour, and releases the carbon dioxide that makes bread rise (although at a much slower rate than baking powder or soda). Yeast also adds many of the distinctive flavors and aromas we associate with bread.

What happens if you don't cover bread when rising? ›

Without covering dough, the surface is likely to dry out which will limit the rise you are looking to achieve during proofing, and it can negatively impact your crust.

What not to do when making bread? ›

The top mistakes you're making when you bake bread
  1. You're measuring incorrectly. ...
  2. Your yeast is old. ...
  3. You're using low-protein flour. ...
  4. You're using too much flour (or water) ...
  5. Your oven isn't hot enough.
Apr 15, 2020

What makes the tastiest bread? ›

Choose Quality Flours

Possibly the most crucial part of making delicious bread is choosing quality flour. Flour is the main ingredient in bread making. While many experienced bakers know that the quality of flour is important, it's a factor that is often overlooked by novice bakers.

Is it better to make bread with milk or water? ›

Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes.

Is it better to bake bread at 325 or 350? ›

For sandwich bread and similar recipes, you'll likely want a temperature between 325 and 350 degrees Fahrenheit, and to ensure an even bake, you'll need to set aside anywhere from 45 minutes to an hour of oven time. Note that it's tough adjusting temperatures if you don't have a lot of experience baking bread.

What is the best oven setting for bread? ›

It's a great idea to check what temperature your domestic oven actually reaches, you might be surprised. An oven thermometer is a useful tool for example Amazon. If you have the option, turn off the fan, it will work better without and add steam (see below). If you can, aim to bake your bread at 230°C (450°F).

What is the bread of life made of? ›

Jesus Is Bread

We can see now what Jesus meant when He said, “I am the bread of life” (John 6:35). We can understand what it really meant for those who heard Him. Bread was everything. Jesus was telling them, and us today, that He is our everything: our daily sustenance and our everlasting salvation.

How does long life bread work? ›

Type of bread: Certain types of bread have longer shelf lives, including loaves made with preservatives and sourdough bread. The lactic acid bacteria found in sourdough slows down the staling process, while the acidity of the bread inhibits microbial growth (read: mold).

Why do they give you free bread? ›

The old saying "breaking bread" exists for a reason, and it refers to sharing a meal with others as a kind of warm, unifying experience. At the end of the day, that complimentary bread basket might just be a symbol of warm welcome even at modern restaurants (if you're optimistic).

What is bread for life starter? ›

Bread for Life starter is different from typical sourdough starters. It's much sweeter and makes a fluffy, beautifully textured bread, much like sandwich bread. Unlike most starters, which contain anaerobic bacteria and can be left on the counter, our starter contains aerobic bacteria which need to be refrigerated.

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