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Seedy Bread (vegan & gluten-free!)

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This Seedy Bread is filled with the healthiest of ingredients to help with digestion and benefitting your overall health! It is gluten-free, flour-free, preservative-free, and incredibly delicious and filling. This bread is perfect for your morning avocado toast, to use with a sandwich, or even to eat plain! If you have leftover seeds from this recipe, make my no-bake Vegan Protein Bars, Creamy Raspberry Chia Seed Pudding, or Vegan Overnight Chia Oats next!

A loaf of seedy bread with three slices cut from it and laying down, on top of a white cutting board.
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Notes on Ingredients

Ingredients needed to make seedy bread laid out on the counter and labeled including: salt, maple syrup, psyllium husk, olive oil, pumpkin seeds, sesame seeds, oats, hemp seeds, chia seeds, flax seeds, and sunflower seeds.
  • Psyllium Husk: Acts as a binder ingredient holding the bread together and adds lots of fiber to the 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.
  • 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?

  1. Mix the dry ingredients together well, then add wet ingredients and mix until combined.
  2. Let it sit and rest for 2 hours.
  3. Preheat the oven to 350 F. Prep a loaf pan with parchment paper.
  4. Pour into loaf pan and press down on the seedy dough until evened out.
  5. Bake for 1 hour.
  6. Let cool for an hour.
  7. Slice and enjoy (store in fridge).
A large glass bowl of pumpkin seeds, sunflower seeds, and flax seeds.
  1. Step 1: First, mix the dry ingredients together in a large bowl.
A glass bowl of sunflower seeds, pumpkin seeds, hemp seeds, psyllium husk powder, and flax seeds with a wooden spoon laying beside the bowl.
  1. Step 2: Then, stir until combined.
All of the dry ingredients for seedy bread mixed together in a large glass bowl with a small white bowl of maple syrup and small bottle of olive oil beside the bowl.
  1. Step 3: Add the wet ingredients to the dry and mix again.
Seedy bread dough mixed in a large glass bowl and ready to be baked.
  1. Step 4: Next, let the “dough” sit and rest for 2 hours.
Seedy bread dough in a loaf pan lined with parchment paper ready to be baked.
  1. Step 5: Line a loaf pan with parchment and add the dough to the loaf pan.
A baked loaf of seedy bread in a loaf pan lined with parchment paper.
  1. Step 6: Lastly, bake in the oven at 350F for 1 hour. Let cool for 1 hour before slicing.

Commonly Asked Questions

How many days can I store the Seedy Bread in the fridge to eat as leftovers?

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.

Do I have to use psyllium husk?

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).

Can I substitute the maple syrup?

Yes, another liquid sweetener like date syrup, agave, or honey if not strictly vegan would work.

What should I top my slice of Seedy Bread with?

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!

What kind of pan should I use to bake the Seedy Bread?

I recommend using a traditional loaf pan that is either non-stick or lined with unbleached parchment paper.

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Close up of the seedy bread loaf on a piece of parchment paper with pumpkin and sunflower seeds scattered around it.

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.
  • 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.

How to Store

Store this 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.

More Healthy Breakfast

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!

Four slices of Seedy Bread on a piece of white parchment paper on a wooden cutting board. One piece is topped with avocado and another piece is topped with avocado and sliced radish. Around the pieces of bread is a half of an avocado, radishes, and a butter knife with avocado smeared on it.

Seedy Bread

Danielle Brown
This gluten-free, flour-free bread is filled with the healthiest of ingredients to help with digestion and overall health!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
3 hours
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 654 kcal

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)

Notes

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.
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.

Nutrition

Serving: 1servingCalories: 654kcalCarbohydrates: 53gProtein: 21gFat: 43gSaturated Fat: 5gPolyunsaturated Fat: 20gMonounsaturated Fat: 15gTrans Fat: 0.02gSodium: 403mgPotassium: 546mgFiber: 20gSugar: 5gVitamin A: 63IUVitamin C: 1mgCalcium: 262mgIron: 7mg
Tried this recipe?Let us know how it was!

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Comments

  1. Donna Lang says

    The nutritional value says 654 kcal- is that for 1 slice?

    Reply

    • Taylor From HealthyGirl Kitchen says

      Yes! the whole loaf is about 6 slices and this is for a slice

      Reply

  2. Jordan Stacy says

    I am obsessed with this healthy bread! It’s so hearty, filling, chewy, and delicious!5 stars

    Reply
5 from 1 vote

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