This Seedy Bread is filled with the healthiest of ingredients to benefit your overall health! It is gluten-free and incredibly delicious and filling. This bread is perfect for morning avocado toast, with a sandwich, or even plain! I like to top it with Homemade Raspberry Chia Jam. Use leftover seeds from this recipe to make no-bake Vegan Protein Bars, Creamy Raspberry Chia Seed Pudding, or Vegan Overnight Chia Oats next! This loaf also pairs well with Vegan Egg Frittata Muffins!
Why I Love This Recipe
- Hearty:
- Nutrient-Dense Bread: This really is one of the healthiest, most nutritious types of bread because it’s filled with flax, chia, pumpkin, sesame, hemp, and other seeds.
- Accessible & Easy: It can be quite difficult to find good quality gluten-free bread at the grocery store and it’s really daunting to make a yeast-based bread. This no-knead, no-yeast, super simple seedy bread is foolproof.
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Notes on Ingredients
- Psyllium Husk: Acts as a binder ingredient holding the bread together and adds lots of fiber to the bread. Use leftover psyllium husk to make Homemade Vegan Gluten-Free Bread!
- Sunflower/Pumpkin/Flax: You can substitute the seeds 1:1. For example, if you don’t have any pumpkin seeds, you can replace the ½ cup of them with an additional ½ cup of sunflower seeds. Use leftover seeds to make my Dark Chocolate Raspberry Cereal Bars!
- Maple Syrup: Any liquid sweetener works.
- Olive Oil: Coconut oil, melted and cooled, would work as well.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Seedy Bread?
- Mix the dry ingredients together well, then add wet ingredients and mix until combined.
- Let it sit and rest for 2 hours.
- Preheat the oven to 350 F. Prep a loaf pan with parchment paper.
- Pour into loaf pan and press down on the seedy dough until evened out.
- Bake for 1 hour.
- Let cool for an hour.
- Slice and enjoy (store in fridge).
- Step 1: First, mix the dry ingredients together in a large bowl.
- Step 2: Then, stir until combined.
- Step 3: Add the wet ingredients to the dry and mix again.
- Step 4: Next, let the “dough” sit and rest for 2 hours.
- Step 5: Line a loaf pan with parchment and add the dough to the loaf pan.
- Step 6: Lastly, bake in the oven at 350F for 1 hour. Let cool for 1 hour before slicing.
Commonly Asked Questions
Keep the bread in the fridge in an airtight container for up to a week. When you are ready to eat a piece, cut a slice and toast. This would be delicious dipped into Nourish Pot!
Yes! Psyllium husk is an important ingredient to bind all of the ingredients together. It’s also super high in fiber (just 1 teaspoon has 4g of fiber).
Yes, another liquid sweetener like date syrup, agave, or honey if not strictly vegan would work.
I love to do avocado, nut butter and a drizzle of agave or no-sugar-added jam, almond cream cheese, or extra virgin olive oil. Or, you can just eat it plain! Another healthy breakfast you’d love is Antioxidant Berry Muffin Baked Oatmeal.
I recommend using a traditional loaf pan that is either non-stick or lined with unbleached parchment paper.
“I am obsessed with this healthy bread! It’s so hearty, filling, chewy, and delicious!”
– Jordan
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Extra Helpful Tips
- Make sure to follow the directions exactly as they are, including the rest time.
- Let the bread cool fully before slicing it.
- When eating a piece of bread the next day/s, toast it once or twice before eating. Store leftovers in the fridge for up to one week.
- Make a batch of Tofu Chickpea Frittata to serve with Seedy Bread for the perfect, nutritious brunch meal.
- I like to top my slice with almond cream cheese, avocado, no-sugar-added jam, or olive oil.
- Make Sweet Potato Avocado Toast or Antioxidant Berry Muffin Baked Oatmeal next!
If you tried this Seedy Bread or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Seedy Bread
Equipment
Ingredients
- 1 cup sunflower seeds
- ½ cup pumpkin seeds
- ½ cup flax seeds
- ½ cup chia seeds
- 1 cup rolled oats
- 3 tablespoon psyllium husk
- ¼ cup sesame seeds
- ¼ cup hemp seeds
- 1 teaspoon salt
- 2 tablespoon maple syrup
- ¼ cup olive oil
- 1 ½ cups water
Instructions
- In a large bowl, mix the dry ingredients together well, then add the wet ingredients and mix until combined.
- Let it sit and rest for 2 hours.
- Preheat the oven to 350 F. Prep a loaf pan with parchment paper.
- Pour into loaf pan and press down on the seedy dough until evened out.
- Bake for 1 hour.
- Let cool for an hour
- Slice and enjoy (store in fridge)
Donna Lang says
The nutritional value says 654 kcal- is that for 1 slice?
Taylor From HealthyGirl Kitchen says
Yes! the whole loaf is about 6 slices and this is for a slice
Shirley Mazer says
Looks delicious, can’t wait to make it, the nutrition value that you gave is that for the six slices? It doesn’t make sense that each slice is 654 cal can you please clarify. TIA
Jordan Stacy says
Hi Shirley! Jordan from the HealthyGirl team here. The nutrition facts are correct, for one slice. This is a nutrient-dense bread with lots of nuts and seeds. Feel free to cut the loaf into smaller slices.
Jordan Stacy says
I am obsessed with this healthy bread! It’s so hearty, filling, chewy, and delicious!
Natalie says
Super easy, filling and delicious! Made exactly as recipe says, except I added about 1/4C extra oats and about 1/4C dried cranberries. I also didn’t cook the full hour (but that’s because my oven tends to run hotter). I’ll definitely keep this in the rotation. Because it’s so dense and filling, I cut my slices a bit thinner and halved them, so you can potentially yield more than 6 slices. Thank you for this gem!
Jordan Stacy says
Hi Natalie! Jordan from the HealthyGirl team here. Thanks so much for taking the time to leave a review! The cranberry addition sounds delicious!
Liette says
Very good recipe! I sliced in 10 pieces. Can I freeze the slices separately? Or how much time can it last in the fridge?
Thanks
Liette
Jordan Stacy says
Hi Liette! Jordan from the HealthyGirl team here. Yes, you can freeze the slices separately-that’s recommended. This bread will stay fresh in the fridge for up to 1 week.