Seeded Bread

Hearty, gluten-free bread packed with seeds, nuts, and oats - no kneading required.

Ingredients

Toasted Mix

• 160g sunflower seeds
• 65g pumpkin seeds (pepitas)
• 90g almonds
• 120g flax seeds (linseeds)

Dry Mix

• 235g rolled oats
• 20g psyllium husk
• 25g chia seeds
• 12g salt

Wet Ingredients

• 20g maple syrup
• 30g olive oil
• 600g water

Method

1. Spread sunflower seeds, pumpkin seeds, almonds, and flax seeds on a baking tray. Bake at 180°C for 20 minutes until toasted. Cool completely.
2. In a large bowl, combine toasted seed mixture with rolled oats, psyllium husk, chia seeds, and salt.
3. Add maple syrup, olive oil, and water. Mix together until well combined.
4. Transfer mixture to a greased loaf tin. Press down firmly to compact.
5. Cover and refrigerate overnight (at least 8 hours).
6. Preheat oven to 200°C.
7. Bake for 1 hour until firm and golden.
8. Remove from tin and cool completely on wire rack before slicing.

Nutrition (whole recipe, approximate)

Notes

This bread is naturally gluten-free and very dense. Best sliced thinly.

Psyllium husk acts as a binder - don’t omit it.

Store wrapped in the fridge for up to 1 week or freeze sliced for up to 3 months.

Excellent toasted with butter or avocado.

Tags: #bread