Seed Bread

Made with a blend of seeds, whole grains, and oats, this hearty loaf offers a rich texture and satisfying flavor in every slice. Simple to prepare and versatile to serve, this seed bread is a nourishing staple that can be enjoyed throughout the week.

Yield one 9 x 5-inch loaf

Ingredients

  • 1 cup sunflower seeds
  • 1 cup sliced almonds (Substitute pepitas or pumpkin seeds for a nut-free version)
  • ⅓ cup buckwheat groats
  • ⅓ cup millet
  • 2 ¼ cups rolled oats
  • ½ cup flax meal
  • ¼ cup psyllium husk
  • ¼ cup chia
  • 2 tsps salt
  • ¼ cup coconut oil, melted
  • 2 ¾ cups water

Preheat oven to 350°F.

On a sheet pan, mix the sunflower seeds, almonds, groats and millet. Bake in the oven for 10 minutes until lightly toasted. Remove to cool.

In a large bowl, mix the oats, flax, psyllium, chia and salt. Add in the toasted nuts/seeds and mix. Add the oil and water and mix well to combine.

Pour into a parchment lined loaf pan and smooth top. Cover and let sit at room temperature for 2 hours or up to overnight.

Bake for 50 minutes – 1 hour until golden brown.

Keeps well refrigerated in an airtight container for 1-2 weeks.