My 4-ingredient super-power bread is so delicious, nutritious, and easy! It is also vegan, oil-free, gluten-free, sugar-free, yeast-free, and flourless.
I do not fare well in cold weather. As soon as the weather drops below 50, I reach for my fleece, plug in the space heater beneath my desk (and/or sit on a heating pad), and brew and sip (or slug) tea from morning to afternoon.
So when the temperature plummeted to the 20s this past Saturday, I was hoping to curl up in a ball with Nick, a blanket, and a pile of books (some for him, some for me) from the library. Nick had other plans. He cuddled until 9, but was running around like a madman by 10, so I gave in, got out our bikes and headed to the arboretum.
Nick loves the trails at the arboretum, which are mostly flat, perfect for a budding bike rider. But the cold, wet, windy grey proved to be too much; after an hour of riding, we headed home for a long nap (for little boy) and bread-baking (for me).
I was still chilled from the outdoor romp, so the prospect of a warm oven and freshly-baked bread was tantalizing to my wimpy winter soul. I had to head out later in the evening to teach my spin class, so I decided to go full-tilt with my power baking.
Here is the mouthwatering result: My 4-Ingredient Power Bread!
It’s such an easy bread to make. It’s also:
- Vegan
- Gluten-free
- Oil-free
- Sugar-free
- Yeast-free
- Made in 1 bowl
- Crazy delicious
The ingredients? Rolled oats (certified gluten-free, as needed), nuts/seeds (a single variety, or any combination), flaxseed meal, and psyllium husk. You’ll also need some water and (optional, but recommended) salt.
I mean it when I say any nuts or seeds will do here. Almonds, walnuts, pecans, hazelnuts, pepitas, sunflower seeds, pistachios, you name it. It is a great way to use up last bits from what you have on hand.
If you hate chopping, good news: no chopping required! The seeds and nuts go in whole. Whole pieces result in beautiful mosaic slices later.
How to Make 4-Ingredient Power Bread
First, line a 9×5-inch loaf panwith parchment paper (leaving an overhang on opposite sides, for easy removal post-bake).
In a large bowl, stir together all of the dry ingredients (oats, nuts/seeds, flaxseed meal, psyllium husk, optional salt) and 2 cups water. Almost instantly, it becomes a very thick dough.
Transfer the dough to the prepared loaf pan and smooth the top with your hands (it helps to moisten them with water). The loaf will feel very firm and solid. The shape of the loaf will not change much during baking, so take the extra minute or two to evenly distribute the dough and smooth any lumps and bumps.
Let the dough stand for 15 minutes while you preheat the oven to 400F (200 C).
Bake in the preheated oven for 55 to 65 minutes until the bread is dry to the touch, browned, and sounds hollow when tapped.
If you tingle with joy when this beautiful loaf emerges from the oven, it’s a sign of your superpowers igniting!
Allow the bread cool in the pan for about 15 minutes, and then use the parchment paper to remove it to a cooling rack to cool completely.
The bread will vary in browness depending on the type/color of flaxseed meal used. If you glance back at my ingredients photo, I happened to use a particularly dark flaxseed meal (a different brand than I usually use), hence my relatively dark loaf. Golden flaxseed will create a golden-brown loaf with a milder flax flavor. Any variety will work, it’s up to your preferences.
This bread is so delicious and filling! You can get 20 generous 1/4-inch + slices, but you can also slice it super-thin. No crumbling! Toast it for off-the-chain nutty deliciousness and enjoy it plain or with any and all of your favorite sweet or savory slices.
Can Chia Seeds Be Used in Place of the Flaxseed Meal?
Yes, if you prefer to use chia seeds, you most definitely can, with a caveat: the chia seeds need to be ground into a meal. Grind the seeds in a food processor, blender, or coffee grinder and then use an equal amount of chia seed meal to replace the flaxseed meal.
Note that the color of the bread will be less brown (black chia seeds in place of brown flax). But it will still be 100% delicious!
Can I Omit the Psyllium from the Recipe?
No, psyllium is essential to the recipe. It is the super-binder that literally holds this bread together; the recipe will not work without it.
Can I Use Psyllium Powder in Place of Psyllium Husks?
Yes, psyllium husk powder can be used in place psyllium husks, but the quantity is different.
1 tablespoon whole psyllium husks = 5 grams / 1 tablespoon psyllium husk powder = 9 grams
My recipe calls for 3 tablespoons of whole psyllium husks, which is 15 grams. Use the same weight (15 grams) for the psyllium husk powder. One tablespoon powder is 9 grams, or 3 grams per teaspoon. Hence you will need 5 teaspoons (5×3=15) of psyllium husk powder.
Happy baking, everyone!
Print
4-Ingredient Power Bread {vegan, oil-free, sugar-free, gluten-free}
- Prep Time: 5
- Cook Time: 65
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (20 slices) 1x
Description
My 4-ingredient super-power bread is so delicious, nutritious, and easy! It is also vegan, oil-free, gluten-free, sugar-free, yeast-free, and flourless.
Ingredients
- 1 and 1/2 cups (135 g) rolled oats (certified GF, as needed)
- 200 grams (about 1 and 1/2 cups) nuts and/or seeds (see notes for suggestions)
- 3/4 cup flaxseed meal (regular or golden)
- 3 tablespoons (15 g) whole psyllium husks (or 5 teaspoons psyllium husk powder)
- 3/4 teaspoon fine sea salt (optional or adjustable to preferences)
- 2 cups (500 mL) water
Instructions
- First, line a 9×5-inch (22.5 x 12.5 cm) loaf panwith parchment paper (leaving an overhang on opposite sides, for easy removal post-bake).
- In a large bowl, stir together the oats, nuts/seeds, flaxseed meal, psyllium husk, and optional salt. Add the water, stirring until completely combined. The dough will be very thick and stiff.
- Transfer the dough to the prepared loaf pan and smooth the top with your hands (it helps to moisten them with water).
- Preheat the oven to 400F (200C). Let the dough stand for 15 minutes while the oven preheats.
- Bake in the preheated oven for 55 to 65 minutes until the bread is dry to the touch, browned, and sounds hollow when tapped.
- Cool bread in pan for 15 minutes and then use parchment paper to remove bread to a cooling rack. Cool completely before cutting into slices.
Notes
Storage: Store the bread in an airtight container at cool room temperature for 2 days, in the refrigerator for 2 weeks or the freezer for up to 6 months.
Nut and Seed Suggestions: Any nut or seed will work in this recipe, solo, or in combination. For example, almonds, walnuts, pistachios, hazelnuts, pecans, peanuts, pepitas, or sunflower seeds.
Weigh the Nuts and Seeds: I strongly urge the use of a scale to measure 200 grams worth of nuts or seeds. 1 and 1/2 cups is a general guideline for how much you need, but for best results, use a kitchen scale to measure 200 grams.
Chia Seed Option: The flaxseed meal can be replace by an equal amount of chia seed meal (ground chia seeds).
- Category: Bread
- Method: Baking
Nutrition
- Serving Size: 1 slice (1/20th of loaf)
- Calories: 97
- Sugar: 0.2 g
- Sodium: 87.2 mg
- Fat: 6.4 g
- Saturated Fat: 0.2 g
- Carbohydrates: 7.7 g
- Fiber: 2.7 g
- Protein: 1.7 g
- Cholesterol: 0 mg
Keywords: bread, healthy bread, 4 ingredients, psyllium, power bread, easy, oil-free, yeast-free, sugar-free, gluten-free, flaxseed meal, nuts, seeds
My favorite bread of all time. It can taste very different (in good ways!) with little twists. I do a toasted walnut rosemary version and a sweet version with dried fruit, pistachios and almonds (slice really thin).
Thanks, excellent recipe.
★★★★★
I have just recently stumbled upon your blog I am in love with everything I see! I had all of the ingredients for the bread, including some psyllium husks which I only ever used once before, so I made it. Oh my god, it s so good! My boyfriend loves it, too.
THANK YOU!!
I am following along ~ thank you so much for so many wonderful ideas!
Welcome, Catherine, and thank you so much! Glad you are loving the bread!
Outstanding recipe, it always comes out great and I can vary it lots of ways. I’ve also made it in mini muffins and muffins.
★★★★★
Very good! Similar to some German bread that I like, but much better because I like the crunch of the nuts.
★★★★★
I make your clif bars and this looked like a good option for a savory “bar” of sorts. It’s perfect. First time I made in a loaf pan, as directed , and cut into thick slices. Now I make in a 9×13 pan. It cooks in half the time and it’s easy to cut into bars. Sometimes I put in dried fruits. It’s good any way I make it.
My favorite bread before this is your 2-minute flax muffin in a mug! It is VERY filling so I can have it for breakfast or lunch or for dinner on those nights when you barely have time to eat. I’d never made a loaf of bread but saw the positive reviews and decided to try it. It came out just like the photos and is so good! I love it.
ps. I LOVE your power hungry energy bar book! Being gluten and dairy free, finding healthy granola bars that I can eat is next to impossible. Your bars have all been delicious and I like how customizable they are. My husband gives them 2 thumbs up as well 🙂
This is outstanding, thank you! My husband does not like most untraditional breads, but he really likes this and eats a slice topped with banana and almond butter before workouts.
What can I say except this is the best bread ever. Thanks Camilla!
My favorite bread. Thanks. I am thinking of giving up grains in near future. Do you think theres a way to make this with something other than oats?
This is the bomb. I make it with unsalted roasted peanuts, because I love peanuts. Used golden flaxseed. Divine with sweet or savory toppings. Thanks for this!
This bread is amazing! I make it weekly for my family, thank you so much for this!
My mom made this when I was visiting and showed me your blog. You have so many easy, delicious-sounding recipes! I made this bread myself and it was very easy to do. I cannot wait to try more of your recipes. I am a runner, too.
I’ve made this a bunch of ways, it is always good. To give it a fall twist, I added some chopped apple (about 1 large) and cinnamon (close to a teaspoon), used unfiltered apple cider in place of the water, and used toasted pecans for the nuts. WOW!
I have yet another loaf of this bread in the oven as I type this comment. I decided I should post that it is a success, as easy to make as you describe, and great with all kinds of spreads. I cannot eat eggs but I do eat some dairy. This is my favorite bread to pair with cheese.
Believe it or not, my very picky 7-year-old son likes this bread very much. He does not like squishy bread, so the firm texture and the crunch from the nuts is especially appealing to him. He even helped me make our last loaf, it is so simple even a 7 year old can do it. Sometimes I add some honey or maple syrup. That’s delicious, too.
Really good and satisfying! I sliced it before freezing so it’s easy to pull out a few pieces at a time. 🙂
I have never ever made bread…UNTIL NOW! 🙂 So good, nutty, chewy, but crispy if toasted. Made mini sandwiches for a hiking picnic with the boyfriend this past weekend, LOVE!!!
My go-to bread. My kids and husband do not like big hunks of nuts, so I chop them up pretty small before adding. This bread reminds me of a similar bread in Armenia (the ingredients are different, but same rustic, nutty taste). Keep up the great work.
This is the easiest and most delicious recipe I have ever baked! Thanks, it is perfect. Made with chia seed meal, psyllium powder and a combo of pistachios, almonds and walnuts.
So happy to hear it , Joyous and Mary!
I cannot thank you enough for this brilliant recipe, thank you a million, Camilla! I buy sunflower seeds, flaxseed meal and oats in bulk and make this bread (quadrupled) every weekend to have for my large family. Everyone, even the picky little ones love it. It is so filling and I love it toasted. The best high protein bread, and so easy and inexpensive!
Totally amazing bread, love it!
This is a great bread, thanks for sharing this! I would like bigger slices for sandwiches. Maybe I’ll slice it the long way. If you have any suggestions, let me know!
Made this with oats the first time and rolled rye flakes the next. Outstanding! Every recipe I’ve made from your blog has been really good.
Oooh great looking bread! Cannot wait t try it.
I love your recipes so I know I will love this bread! I also have a newborn and need fast healthy recipes more than ever. This sounds great for all of my needs!
Made this asap after you posted it since I had everything. Wow, this is so good. I buy an expensive protein bread at whole foods, this is so much better (and cheaper!). I used the ground chia seeds you suggested as an option because I was out of flax, but I will use golden flaxseed meal next time.
Grilled Cheese with apples and havarti . I’m excited for this book- I gave it a quick glance at B&N- looks great!
I’ve been making this a lot for almost a year. I thought I should let you know how much I love it! My roommates love it too and think I am a genius baker because I make bread. It’s so easy! I made some with chocolate chunks and cinnamon for a treat and it was the best healthy-indulgent thing ever 🙂
This is a huge success, I’ve been craving carbs but gave up traditional bread. This hit the spot! I made the bread with all seeds, pumpkin, sunflower, hemp and sesame. Also used ground chia instead of the flax meal.
★★★★★
Camilla, this is my go-to bread! I make it with pepitas most of the time, but sometimes a mix of nuts. Sometimes I add some spiciness (chiles, cumin) or sweet spices (cinnamon and ginger).
This bread has changed lunchtime for me. I make it with different combos of nuts and seeds. I eat a few slices and pack hummus, nut butters, cheese, or other spreads (I change it up), and some fruit. Easy satisfying and delicious cornerstone of my lunches.
Really good, thanks. The directions were very easy to follow, I appreciate it.
This is the first time I have commented on a blog. I made this recipe (forwarded from a friend) and it is sensational. I only had random nuts and seeds the first batch (walnuts, sunflower seeds and peanuts). I wanted to see if would work. It was great. I make this now with lots of different things and have even added sweetener and spices to some loaves. Thank you very much!
I made this with pecans, some cinnamon and added 2 tablespoons raw honey. Delicious!
Hey Camilla,
I just found this via pinterest. I will be trying this recipe asap! I love the simplicity and convenience of this healthy option. Thanks for sharing all of your brilliant ideas and experiments!
Thank you so much, Erica! Love sharing the yum:)
So healthy and good. I toast the nuts a little before adding to the bread. It makes the bread-extra-flavorful!
I want you to now that this came out so nice, just like you pictured and described. I wasn’t sure what this would taste like but I like nuts and dense bread, so it seemed like a good idea. It is my favorite breakfast, toasted, with some fruit and yogurt. Great to kick start my day!
Wow, this is amazing. It came out just like the photos and tastes great. Thanks, Camilla
Have to tell you, I love your brownie cookbook (I eat healthy, but like to bake sweet sometimes) – you never cease to impress me!!
I don’t just like this bread, I love it. The same is true for your blog overall, you’ve helped me eat better. I love that your a runner, too.
This reminds me of Meistermacher fitness bread, but 100 times better! I make this with pepitas (nothing else) and toast them in a skillet before adding to the bread.
Ate another two slices for breakfast today, this time with fried eggs and avocado. Heaven, but so healthy, too! It IS power bread!!
Hi Camilla–I took kickboxing and pilates from you at IU and now I secretly stalk your blog and buy your cookbooks, and think, “Hey, I knew her when…”
This is the first ever bread I have baked and it is amazing! It is so good and filling , like you said, perfect for energy before a workout without weighing me down.
Nicki! I remember you!!! I hope you are doing well–glad you are still enjoying working out. I am so happy that you made the bread (Whoohoo, first batch of bread!!!) and, moreover, that you love it! Send me an email 🙂
This came out so well! I took your suggestion and did a cleanout of various bags of nuts in my freezer, weighed 200 grams worth, and added them (pecans, pistachios, almonds, cashews, walnuts). I though it would be a good “healthy” bread, but it is really special. Makes you feel good, not weighed down, after you eat it. No sugar spikes.
This is great, people should not hesitate to make it, it always comes out perfect. I have to balance my carbs (but not no-carb, I need the carbs for running). This is really good and makes rounding out meals very easy. Thanks!
I made this with a mix of oats and quinoa flakes and it came out good! Next time I might try all quinoa flakes in place of the oats.
I was worried that this would have a weird texture, or might be gummy, but that is not the case at all. It is very good and it toasts well. I have made it in a muffin tin, too. Thanks for all of the work you do to create these recipes!
This looked interesting but I could not imagine how it might taste. So I went ahead and made it to find out! Its really good, and my housemate just scarfed down 3 slices. I’ll be making a second loaf soon 🙂
Made this and love it! Almost no effort to mix it up and place in a tin. It took exactly 57 minutes and the loaf is scrummy!