seed bread

This delicious, hearty seed loaf is packed with fiber, protein and healthy fats. It's also gluten-free, grain-free, keto-friendly, paleo and vegan. Enjoy for a nutritious breakfast or snack.

Seed Bread

(150 g) raw sunflower seeds

pumpkin seeds (pepitas)

(approx. 70 pumpkin seeds

(30 g) ground flaxseed

(45 g) chia seeds

(45 g) psyllium husk powder

tsp sea salt

tsp powdered stevia

(60 g) tahini

water (295 mL)

Line a standard-sized loaf pan (approx. 8.5 x 4.5 x 2.5 in) with parchment paper with the ends sticking out over the sides so you can lift the finished bread out of the pan.

Add everything except the tahini and water to a large mixing bowl and stir to combine.

Add the tahini and water and stir into a thick, doughy paste.

Place the dough in the lined loaf pan and use your hands to evenly spread/press it into the pan until flat.

Bake for 50 minutes. If you tap the loaf and it sounds hollow, it&#8217;s done. If not, return to the oven for a little longer.

Remove from the oven. Let sit for a couple of minutes then use the parchment paper to lift the loaf out of the pan. You may need to run a knife along the edges that don&#8217;t have parchment paper covering them.

Let cool on a cooling rack for 15 minutes before slicing into 12-14 slices. Store in an airtight container the fridge for up to 1 week or freezer for up to 3 months.

I made this today and it came out like in your pictured! What a wonderful recipe, thank you!

Absolutely perfect!  A brilliant high fiber and nutritious bread that is wonderful with avocado on top.  Lasts the week in the fridge and tastes delicious!

Best bread ever !!! Everyone in my family loves it, already making another loaf - thank you so much for sharing.

Love this bread!! Slice and freeze for toast in am.

This truly is a life changing loaf of bread - absolutely delicious, nutty, and satisfying. It&#39;s so easy to make. No kneading, no rising, no punching down, no fiddling - just stir together a few healthy ingredients, wait, and bake.gluten-free, dairy-free, egg-free, vegan, with nut-free option

The Life-Changing Loaf of Bread

(150 gramsms) rolled oats (large-flake, old-fashioned kind), (gluten-free if necessary)

(145 gramsms) sunflower seeds

pecans

psyllium seed husks (or 3 tablespoons psyllium husk powder)

chia seeds

fine grain sea salt

(360 milliliters) warm water

coconut oil

maple syrup (or honey, but it won't be vegan)

In a medium bowl, stir together all the dry ingredients.

In another bowl or a large measuring cup, stir together the warm water, coconut oil, and honey. Pour this into the dry ingredients and stir until everything is moistened. Let sit for a minute or two until all the water is absorbed.

Spray a non-stick medium-sized loaf pan (4&frac12; x 8&frac12; inches/11 x 21 cm measured at the top of the pan) with cooking oil spray or wipe it with coconut oil or ghee. Stir the bread mixture again and dump it into the loaf pan. Pat it down with a spatula and smooth the top so it is completely flat (this will become the bottom later).

Leave the bread to sit on the counter at room temperature for a minimum of two hours, up to twenty-four hours.

Preheat the oven to 350&deg;F (180&deg;C).

Bake the bread for 30 minutes.

Then remove the pan from the oven, and place a cake cooling rack on top of the pan. Use pot holders or oven mitts to invert the pan, tipping the loaf of bread upside-down onto the cooling rack. Remove the pan, and place the rack with the loaf on it back into the oven. Continue baking the bread for another &nbsp;30 to 35 minutes, until it starts browning at the edges and is slightly puffed up in the middle.

Using oven mitts or pot holders, carefully lift the cooling rack with the loaf on it, out of the oven. Allow the loaf to cool completely before slicing (very important).

Store bread in a sealed container or heavy duty plastic bag in the refrigerator. This bread freezes well. Simply slice it before freezing, for easy removal of individual slices for toasting or serving.

Makes one loaf.

This gluten-free seeded bread (without psyllium husk) is as wholesome as it is delicious – perfectly chewy, satisfying, and nutrient-dense, with no yeast, wheat, kneading, or proofing!

Gluten-Free Seeded Bread

460 ml hot water

80 g ground flaxseed

g sunflower seeds

pumpkin seeds

oats ((gluten-free, if needed))

g chickpea flour

salt

tsp baking powder ((optional

For the most accurate results, I recommend using my metric measurements. Also, you can watch the short video for visual instructions.

First, add the chia seeds and hot water (around 60-70°C) to a large bowl, whisk well until fully combined, then leave to soak for 10 minutes.

Meanwhile, preheat the oven to 360°F/180°C (top and bottom heat) and combine all the dry ingredients in a separate bowl.

Add the soaked chia mixture to the dry ingredients and stir with a spatula or wooden spoon before using your hands to combine.

Shape the dough into a loaf (or your preferred shape) on a parchment-lined baking tray.

Bake the chia seed bread for about 50 minutes, or until the top is golden brown.

Leave the bread to cool completely on a cooling rack before slicing. Enjoy!

https://content.jwplatform.com/videos/1HtVjdum.mp4

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Seed Bread

The Life-Changing Loaf of Bread

Gluten-Free Seeded Bread

Top 3 seed bread recipes from across the web

The most viewed seed bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Seed Bread

The Life-Changing Loaf of Bread

Gluten-Free Seeded Bread

The most viewed seed bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine