Victory Bread

Sarah Brighton over at My New Roots has got it going on.  I was initially introduced to her blog by a friend from Toronto who went to Havergal – Sarah used to be her art teacher!  She’s since gone on to write for Martha Stewart’s Meatless Monday, has an amazing blog and cookbook and advocates for a healthy, plant based diet.  If you haven’t heard of her Life Changing Loaf of Bread yet – you’re probably going to want to make it, with or without my customizations.

victory bread - Kaleigh's Kitchen
victory bread – Kaleigh’s Kitchen

I like this bread so much that I have about 6 zip-locs in my freezer with all the dry ingredients portioned out, so when I have a craving I’m only an hour and a half away from enjoying it however I please.  I just add water, sweetener (maple syrup or honey), and a fat (coconut oil, butter, or olive oil), let sit for 20min (longer if I have time), and bake.

victory bread 2

When I first made this, Zac and Anthony made fun of it.  One because that is what they do, and two because it looks so healthy / rustic.  I can’t remember exactly how this conversation went, but it was something like, “That looks like something out of [George Orwell’s] ‘1984,’” with the other crowing with laughter and responding, “Victory Bread!”  Hilarious.  Anyway, I actually like the name and now we all call it Victory Bread.

victory bread - Kaleigh's Kitchen
victory bread – Kaleigh’s Kitchen

Sarah recommends maple syrup – I’ve used it and honey, both work.  She recommends coconut oil or ghee but I usually use regular butter or olive oil.  I really like the flavour of it with coconut oil, but I find it restricts the bread’s use to more of a breakfast / toast situation.  Lately, I’ve been making Victory Bread and Deliciously Ella’s Superfood Bread into croutons for my Caesar Salad.  You do need a flexible silicon loaf pan – let me know if you have success without it, but I tried and didn’t.  Its worth it though – you can get them fairly inexpensively on Amazon, and at least 3 people I’ve made this for have immediately gone out and gotten the pan so they could make it at home!

Victory Bread


  • 1 cup sunflower seeds
  • 1/2 cup whole flax seeds
  • 1/2 cup almonds
  • 1 1/2 cups oats
  • 2 Tbsp chia seeds
  • 4 Tbsp psyllium husks (3Tbsp if psyllium husk powder)
  • 1 tsp salt
  • 1 Tbsp maple syrup or honey
  • 3 Tbsp olive oil OR melted coconut oil OR butter
  • 1 1/2 cups water


  1. Preheat oven to 350F.
  2. Combine dry ingredients in a bowl and mix.
  3. Pour wet ingredients on top & stir well to combine.
  4. Transfer to flexible silicon loaf pan & let sit for at least 20min (Sarah says at least 2 hours or overnight - the least you can get away with is 20min).
  5. Put loaf pan in the oven and bake for 20 minutes.
  6. Open oven, flip pan (with oven mitts), so that bread is directly on rack. Remove loaf pan from oven.
  7. Bake for another 30-40 minutes, or until bread sounds hollow when tapped with a butter knife.
  8. Let cool completely before slicing (difficult, but important).

Bread keeps in a sealed container for about 5 days. Freeze individual slices for toasting.

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5 thoughts on “Victory Bread”

  1. This looks so tasty K.
    I am going to give it a try… Suggestions on what I should sub for the almonds? Pumpkin seeds maybe? (we are nut and soy free)

    1. i’ve only tried different nuts in place of the almonds, but the recipe is fairly forgiving as long as you stick with the psyllium & chia seeds. let me know how it is with pumpkin seeds in place of almonds!

      1. Gave it a go with the pumpkin seeds…the batter came together well. In absence of a silicone pan I used a regular glass loaf pan and parchment and things didn’t quite work out. I left it to sit overnight so the batter would be good and stuck together, but later when I tried to get it out of the pan and bake solo all the batter stuck to the parchment and came off in big chunks. I ended up just baking it in the pan for a little longer than called for. When I took it out it was still a bit soft inside and mucho crumbly on the edges.
        That said, it tastes awesome.
        I think I will need to pick up a silicone pan and try again. 🙂

        1. thanks for testing it out and letting us know Leslie! definitely worth getting the silicone pan, i’ve been making this bread for years and i’m nowhere near sick of it!

  2. I LOVE this bread!! I make it in the silicon and metal pan and it come out the same for me either way. I am going to try to use olive oil next time- I agree that the coconut oil makes it a more breakfast-type bread. I usually toast it and put chia strawberry jam on it for breakfast. Thanks for sharing!

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