4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
Steps
In a flexible, silicon loaf pan 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 it.
Preheat oven to 350°F / 175°C.
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 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
Reviews
Heide Estes on 2025-07-26 (5 stars): I love this bread!
Sunflower seeds aren’t my fave, so I subbed around 2/3 cashews and 1/3 pepitas, both coarsely chopped. Worked great. Delicious.
I found the whole flax seeds a little too chewy so for my next loaf I ground them and increased the water. SO GOOD.
This bread is in my regular roation now, after just two loaves. At this point, the only reason I’m still making other kinds of bread is because I already bought the chickpea and almond flour.
Thank you!
Lillian on 2025-06-29 (5 stars): Delighted to find this súper healthy recipe and having everything at home I just made it ..!
I made it with avocado oil. Instead of ghee or coconut oil.. instead of syrup I used Carob syrup .
Made it with ground flax seed instead so it would be better for digestion . Added some chopped prunes .. turned exquisite ! Oven was 40 minutes .
Thank you so much Sarah for sharing your recipe ..!!
keksig on 2025-02-26 (5 stars): This bread is absolutely delicious! Thank you!
flora petal on 2025-02-25 (5 stars): After trying the original recipe, I've made some adaptations. 1. I use a mixture of different nuts and seeds. 2. Instead of water, I use kefir or buttermilk or coconut milk. 3. I add raisins or dried blueberries and skip the salt. 4. Instead of a loaf pan, I press the dough into muffin pans (makes 24). I freeze them and they are superb when reheated, eaten with a bit of butter.
dona on 2025-01-19 (5 stars): Question... I just discovered this bread and love it! My second has just come out of the oven from whence I baked it the whole time in a glass bread pan with a parchment sling. I'm totally satisfied with the results, however, I'm curious. I took the liberty of not taking it out of the pan 1/2 way through and my question is , why. Why the instruction to,
"Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes."
How does this change the baking or the texture or ???
I just made my first loaf in a glass pan lined with parchment paper. It comes out perfectly. Love this bread. on 2024-09-29 (5 stars): This is so easy and delicious, especially warm.
Alice on 2024-02-20 (5 stars): I love this recipe, so I recreated a recipe using nutriely recipe builder and got the following nutritional values. You can check more details on the recipe here - https://nutriely.com/catalog/the-life-changing-loaf-of-bread
I used all vegan ingredients, so this recipe is vegan (as to my liking).
Serving size: 94 grams (loaf of bread sliced in 10 pieces).
Energy 297kcal (1,244 kj) 18%
Carbohydrates 10g 5%
Protein 8g 8%
Fat 22g 44%
Fatty acids, total polyunsaturated 8 g
Fatty acids, total monounsaturated cis 6 g
Fatty acids, total saturated 5 g
Cholesterol (gc) 0 mg
Sterols 61 mg
Alcohol 0g 0%
Water 38g 2%
Iron 2mg 25%
Calcium 70mg 7%
Chromium 4ug 11%
Sodium 204mg 14%
Iodine 15ug 10%
Copper 0mg 0%
Salt 520mg 23%
Selenium 6ug 11%
Zinc 2mg 18%
Manganese 1mg 43%
Magnesium 133mg 33%
Potassium 314mg 10%
Fluoride (fluerine) 0mg 0%
Phosphorus 297mg 42%
Molybdenum 0mg 0%
Vitamin d 0ug 0%
Vitamin e alphatocopherol 6mg 40%
Vitamin c (ascorbic acid) 0mg 0%
Vitamin b-12 (cobalamin) 0ug 0%
Vitamin a retinol activity equivalents 0ug 0%
Thiamin (vitamin b1) 0mg 0%
Riboflavine (vitamin b2) 0mg 0%
Vitamin b6 pyridoxine (hydrochloride) 0mg 0%
Vitamin k 2ug 2%
Niacin equivalents, total 3mg 19%
Folate 28ug 7%
Fibre, total 11g 3%
Starch 8g
Polyols 0g 0%
Fiona Sv on 2024-01-17 (5 stars): Delicious!! I was extra chuffed that I had all the ingredients in the cupboard already so no shopping required. I'll definitely be mKing this again!
Nina on 2024-01-16 (5 stars): I love this recipe and have made it many times over the years. I'm curious about the phytonutrients from the soaked nuts.. is it possible to soak the nuts, discard the water, and then make the loaf? How do you think I would need to adjust the recipe?
Dubai Sim on 2023-09-17 (5 stars): The Life-Changing Loaf of Bread has truly transformed my relationship with food. It's not just bread; it's a revelation! This wholesome, hearty creation has become a staple in my daily routine, providing sustenance and satisfaction like no other. It's more than a recipe; it's a game-changer for anyone seeking a healthier, more fulfilling way to enjoy bread. I'm forever grateful for this culinary gem!
