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Eat Well Nov. 19. 2013
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Nourishing Nut & Seed Bread

Nov. 19. 2013
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McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN

Founder

This may be the only bread recipe you’ll ever need. Bold statement, I realize. This Nourishing Nut & Seed Bread loaf is my favorite out of all the gluten free and vegan bread recipes I’ve tried and experimented with. This nourishing bread is more than just another bread recipe to me, it represents what Nutrition Stripped is all about. Getting back to basics of living, savoring, and enjoying a lifestyle rooted in whole, real, fresh, high raw foods with minimal processing. These foods not only taste delicious, but also give our bodies the chance to do what they were born and designed to do – regenerate, heal, and provide us with the physical ability to carry out our good work.

breaking gluten free bread.

Let’s just take a minute here and talk about bread. It’s a staple in households all over the world in some form or another. Maybe it’s pita for your family, or french baguette, or naan, rye, flour tortillas, dosa, lavash, sweet bread, flatbread, bing, biscuit, challah, ciabatta, and of course familiar to the states, white bread. Each and every one of us has some relation to bread or “breaking bread” which is a universal and communal part of our cultures during meal times. I embrace this aspect whole heartedly, and today I’m inviting you into my kitchen to break bread in a new way. I want to take this classic staple food that we all can relate to and share a recipe that’s not only embracing this cultural aspect but also nourishing our bodies 100%.

When I first went gluten free about 5 years ago, the move wasn’t just one of the best changes to my diet I’ve made, but it also opened my eyes into a whole new world of fun creations in the kitchen and recipe development. I noticed the one food item that I was constantly missing was bread. During family gatherings, holidays, parties, and social events, gluten containing fluffy bread was always present (and still is), and it used to be very difficult to pass up. Nonetheless, I do manage to avoid it (and the ensuing tummy troubles), and I’ve successfully and happily managed a life without consuming gluten in these situations. BUT this bread recipe is sure to make things a lot easier.

You may be thinking making bread is a daunting task, and I would agree! Mixing, kneading, allowing the yeast to rise, chilling, scoring, rolling, and then baking. Let’s remember, I like simple. I like simple foods, I like simple tasks, and simple recipes that are easy to make but of course enjoyable. This also makes for THE perfect recipe to make on your Batch Cooking day for meal planning for a busy week ahead, so be sure to download my meal planning guide to help!

Understandably, gluten free foods have come a very long way since being first introduced into the mainstream market, but let’s be real, gluten-free bread still has tremendous room for improvement. Also to note, the ingredients that are typically made to produce a palatable flavor and texture in these gluten free breads aren’t much healthier than their whole wheat containing counterparts.

Herein lies, the official bread loaf of Nutrition Stripped, the Nourishing Nut & Seed Bread. I’ve been experimenting over the years trying to find a classic bread recipe that I could use with everything and it’s been a fun adventure full of crumbly bread “failures” and very successful results (hence the Grain-free Banana Bread and GF Zucchini Bread). I wanted to narrow my focus on achieving a nut & seed bread recipe that could be used with everything my heart desires, that would also cultivate the satisfaction of warm bread as I used to enjoy in my pre-gluten free living days. This bread isn’t like traditional bread. It’s not quick cooking, it doesn’t rise, and it’s not light and fluffy. It takes some patience allowing it to sit, cook twice, and rest… but it’s completely worth the wait! It’s nutty, dense, chewy, and filling like no other bread you’ll try.

This bread is unique. Nourishing Nut & Seed Bread is not a light, fluffy, airy type of bread, it’s quite the opposite. It’s chewy, nutty, hearty, filling, moist, and very satisfying. You can certainly use it as you would sandwich bread, but I prefer to use it open-faced and topped with chia jamfruit butters, homemade nut buttersClassic Cashew Cheese, mashed avocado with fresh lime and sea salt, a drizzle of honey, or simply a dash of cinnamon. This bread is basically allergy-free (minus the nuts), and it contains fiber galore, vitamins E, A, K, protein, essential amino acids, healthy fats, antioxidants. It’s also anti-inflammatory compared to it’s whole wheat bread counterparts. Let’s not forget the most important factor – it’s incredibly easy on the digestive system which is a must in all my recipes! Good digestion equals a happy belly and clear mind.

A couple things you might enjoy using to make this process efficient and extra simple: Silicone bread loaf | nut and seed grinder | cooling rack

  

 

Nourishing Nut & Seed Loaf of Bread
Recipe Type: bread
Author: McKel Hill, MS, RD, LDN
Prep time:
Cook time:
Total time:
Serves: 10+
A gluten free and vegan nut and seed bread. High in fiber, protein, and healthy fats. VGN, GF, Paleo
Ingredients
  • 3 cups filtered water (start with 2 1/2 and add more as needed)
  • 1 cup raw sunflower seeds, ground
  • 1 cup raw almonds, ground
  • 1 cup rolled oats, gluten free
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup flax seeds, ground
  • 1/4 cup coconut flour
  • 3 tablespoon organic coconut oil, melted
  • 3 tablespoons psyllium husk powder
  • 2 tablespoons chia seed, ground
  • 1 1/2 tablespoons sesame seeds
  • 1 1/2 tablespoons maple syrup
  • 1 tablespoon maca powder (optional, but great flavor)
  • 1 teaspoon caraway seeds, ground
  • 1 teaspoon sea salt
  • fresh ground black pepper
  • small pinch of dried tarragon
Instructions
  1. Measure out the amount of nuts/seeds first, then follow grinding instructions.
  2. In a food processor, blender, or nut/seed grinder take almonds, flax seeds, sunflower seeds, and chia seeds and grind until a fine powder is created. Pour into a large mixing bowl and set aside.
  3. In a small mixing bowl, whisk together melted coconut oil, maple syrup, herbs/spices, and water until combined.
  4. In a large mixing bowl, combine the ground nuts and seeds with all other dry ingredients (oats, pumpkin seeds, psyllium husk, sesame seeds, coconut flour, maca)
  5. Pour the “wet” mixture from the small mixing bowl into the large mixing bowl with the dry ingredients. (add more water here as needed only)
  6. Stir until well combined- the psyllium husk, chia, flax seeds, and coconut flour will rapidly absorb the water and create a dough texture.
  7. In a lined bread pan- standard size 9×5 (I like to use parchment paper, well greased or a silicone bread pan), pour the dough mixture into the pan.
  8. Evenly spreading the mixture and pressing down until firm and flat on the top.
  9. Let set at room temperature for about 2 hours (or more). This is important as the chia seeds, flax seeds, psyllium, and coconut flour will have more time to absorb the liquid mixture and soften.
  10. Preheat oven to 350 degrees F and bake for 60-75 minutes, remove bread loaf pan and either lift the parchment paper from the sides to easily lift the loaf out of the bread pan or you can flip upside down taking the bread loaf out of the pan. Be gentle, this bread is still fragile and hot.
  11. Place the bread loaf (without the pan) directly onto the baking rack in the center of the oven, bake for an additional 60 minutes or until golden brown and firm.
  12. Let cool at room temperature before slicing (important).
  13. Store the bread in an airtight container in the refrigerator for 5-7 days.
  14. You can also freeze this loaf in individual slices.
  15. Enjoy!
Serving size: 1 slice/ out of 20 slices Calories: ~180 Fat: 13 Carbohydrates: 10 (net 4) Sugar: 2 Fiber: 6 Protein: 6
Notes
DOUGH// the dough before baking should not be wet, it will be well formed[br]FREEZE // you can freeze this bread for later, slice first. [br]PREP TIME // includes resting on at room temperature before baking.[br]PSYLLIUM HUSK // you can find this at any health food store and most grocery stores- if not, online. [br]COOKING // Coconut flours differ in absorbency from brand to brand- add water slowly to make sure the dough isn’t too wet. Be mindful throughout the cooking process- continually checking the bread. You want it to still be moist inside otherwise it will be dry and crumbly.[br]NUTRITION // nutrition information is for 1 slice out of 20. This loaf can be sliced into 20 thinner slices or 10 thicker slices. If cutting into 10 slices, simply double the nutrition information.

This recipe was inspired by the several bloggers who have tried their successful creations of a gluten-free, egg-free nut and seed bread such as Sarah B from My New Roots, and lovely duo from Green Kitchen Stories.

MORE GLUTEN FREE BREADS + BAKED GOODS:

The Ultimate Gluten Free Biscuits

Grain Free Walnut Bread

Gluten Free Zucchini Bread

Gluten Free Banana Bread

Gluten Free Sweet Potato Pancakes

Gluten Free Chocolate Cake

Gluten Free Beet Blueberry Muffins

CROUTONS: make croutons for soup and salad by slicing the load in one piece followed by cutting into cubes and toasting in the oven at 350 degrees F for about 10-15 minutes or until brown and crunchy! Keep an eye on them as they burn quickly.

Whadya think?

After a long post here today, all in all, I hope you enjoy this bread as much as I do! Please feel free to share this with all your friends and family who are gluten free, are looking to try a new bread recipe, or simply love an alternative to regular breads. I’d love to hear your feedback on this, comment below.

Enjoy!

xx McKel

The Recipe

Serves 10+

Print

Ingredients:

  • 3 cups filtered water (start with 2 1/2 and add more as needed)
  • 1 cup raw sunflower seeds, ground
  • 1 cup raw almonds, ground
  • 1 cup rolled oats, gluten free
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup flax seeds, ground
  • 1/4 cup coconut flour
  • 3 tablespoon organic coconut oil, melted
  • 3 tablespoons psyllium husk powder
  • 2 tablespoons chia seed, ground
  • 1 1/2 tablespoons sesame seeds
  • 1 1/2 tablespoons maple syrup
  • 1 tablespoon maca powder (optional, but great flavor)
  • 1 teaspoon caraway seeds, ground
  • 1 teaspoon sea salt
  • fresh ground black pepper
  • small pinch of dried tarragon

Directions:

  1. Measure out the amount of nuts/seeds first, then follow grinding instructions.
  2. In a food processor, blender, or nut/seed grinder take almonds, flax seeds, sunflower seeds, and chia seeds and grind until a fine powder is created. Pour into a large mixing bowl and set aside.
  3. In a small mixing bowl, whisk together melted coconut oil, maple syrup, herbs/spices, and water until combined.
  4. In a large mixing bowl, combine the ground nuts and seeds with all other dry ingredients (oats, pumpkin seeds, psyllium husk, sesame seeds, coconut flour, maca)
  5. Pour the “wet” mixture from the small mixing bowl into the large mixing bowl with the dry ingredients. (add more water here as needed only)
  6. Stir until well combined- the psyllium husk, chia, flax seeds, and coconut flour will rapidly absorb the water and create a dough texture.
  7. In a lined bread pan- standard size 9×5 (I like to use parchment paper, well greased or a silicone bread pan), pour the dough mixture into the pan.
  8. Evenly spreading the mixture and pressing down until firm and flat on the top.
  9. Let set at room temperature for about 2 hours (or more). This is important as the chia seeds, flax seeds, psyllium, and coconut flour will have more time to absorb the liquid mixture and soften.
  10. Preheat oven to 350 degrees F and bake for 60-75 minutes, remove bread loaf pan and either lift the parchment paper from the sides to easily lift the loaf out of the bread pan or you can flip upside down taking the bread loaf out of the pan. Be gentle, this bread is still fragile and hot.
  11. Place the bread loaf (without the pan) directly onto the baking rack in the center of the oven, bake for an additional 60 minutes or until golden brown and firm.
  12. Let cool at room temperature before slicing (important).
  13. Store the bread in an airtight container in the refrigerator for 5-7 days.
  14. You can also freeze this loaf in individual slices.
  15. Enjoy!

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Did you try it out?

Share Your Thoughts & Images

  • This looks incredible! As a fellow lover of Sarah Bs life changing loaf, I’ve been anxiously awaiting your version. Can’t wait to try it out and see the product of all your hard work! Sounds AMAZING!

    • Hi Chelsea, thank you so much! I hope you enjoy it and please let me know 😉

      • Joanna

        Hi bread looks good but its not gluten free oats has small amount of gluten to which I have reaction and secondly I’m sorry but oats are grains not seeds so it’s not Paleo. I was thinking with what I can replace oats in recipe maybe you can give me some ideas?

        • Gluten free oats are processed in a certified gluten free kitchen so there shouldn’t be any gluten on them- I have reaction to gluten immediately and oats have never been an issue for me! For you, if they still are, try using quinoa flakes!

          • Joanna

            Thank you but I’m not using Quinoa either It is forming some kind of covering in guts and prevents from full absorption of vitimins and as well helps for candida to grow enormously. I’m gluten free m:lk free and I reduced all foids which make for me problems with keeping my candida on regular level. And yes I found that oats make me sick too. I found 2 other recipes without any grains just nuts so I will mix yours with those receipts together. Thanks again.

        • Pam

          To replace the oats- I would try buckwheat flour and possibly one more egg. I haven’t tried that or even the basic recipe yet. But that is the idea that comes to my head. Hope it helps.

        • Gaye Lawrence

          I replaced oats with 1 cup hemp flour and 1/2 cup green banana flour. cheers Gaye

  • Judy

    Looks delicious 🙂 What are the dimensions of the loaf pan you’re using?

  • Courtney

    Hi there, this looks delicious! I’m just starting a healthier lifestyle myself and was wondering what you would suggest for grinding nuts and seeds? I was thinking a coffee grinder but was wondering if there is anything that might be better? Thanks! Your blog is a great help!

    • Hi Courtney, thank you so much for your sweet comment- I’m glad you stopped by!I love using the Blendtec for grinding nuts and seeds- I’m doing a product review on the Blendtec this coming weekend or next and I’ll give even more detail on that! Coffee grinders are also effective- as long as they’re clean with no coffee 🙂

  • Jacqueline

    I need to make this for the pumpkin butter!!

    • Hi Jacqueline! Yes, you would love it- that’s one of the fruit butters I have pictured in the post. It’s so delicious and I hope you like it!

  • Stacey gillies

    Hi lovely lady! Let me say I’m a huge fan of you work 🙂 as someone who “must” eat gluten free your blog Is heaven when the frustration around failing GF recipes sets in. I’m planning on making your bread over the weekend but was curious around the “gluten free rolled oats” I understand technically they do not contain gluten per say but I have always been instructed to avoid them? I would really appreciate your thoughts around this. Many thanks Xx thanks Stacey

    • Hi Stacey! Great question- gluten free oats are the exact same as rolled oats EXCEPT they’ve been processed in a certified gluten free environment so there is no cross contamination. I’m glad you’ve stumbled upon my blog and hope you enjoy the rest of the recipes- please share with your family and friends who are also plant-based or gluten free 🙂

  • Anna

    This looks amazing but i’m wondering if you know the calorie amount per slice of bread?

    • Hi Anna! I no longer am providing calorie counts on my recipe, but feel free to figure it out by entering the recipe into Livestrong.com or myfitnesspal- that should give you a guideline! I hope you enjoy it 🙂

  • Courtney

    Ok, thank you so much! 🙂

  • eva

    I tried the recipe this weekend, but unfortunately it turned out much too wet (even after leaving for hours and baking for a couple of hours..). I wonder what I did wrong! 3 cups of water seems so much! Taste was good, tho :).

    • Hi Eva,
      Thank you for your comment! The mixture/dough should not be wet when it’s going into the oven- it should be pretty well formed in the pan. The psyllium, oats, and coconut flour should absorb most of the water creating a denser dough. Next time try 2 1/2 and work your way up if you need more. Hope you try it again with this modification! I’ll also make a note in the recipe 🙂

  • Afsaneh Fowler

    Hi McKel,
    I have had the same problem as Eva did right now. I am keeping it in the oven for much longer to see if it will set. It was a pretty good dough when I put it in the pan but it is not getting firm and when I tried to put it directly on the rack it fell apart, So I put it back in the pan and now I am hoping that will get firm!

    • Hi Afsaneh,
      Yes, did you start with 2 1/2 cups of water and add as you need? Some coconut flours absorb more water than others this could be a reason why. Of course baking it longer will help! I hope it works out for you please let me know 🙂

      • Afsaneh Fowler

        Hi McKel,
        Yes it did work with 2 1/2 and was delicious. Thanks for all your wonderful recipes.

  • Zara

    I don’t have any psyllium husk powder only the husks will this still work?

    • Hi Zara,
      Psyllium husk is a must ingredient in this bread- it is the ingredient that helps keep everything together! You can purchase it online or at a health food store.

  • Rachel

    Hi! I have wanted to try a bread like this for so long, however my mother is allergic to psyllium in every form. I know it is crucial for this bread, but would anything else work? Possibly yeast or a flour of some kind? We are not gluten intolerant so that is not an issue, just the psyllium!

    • Hi Rachel, you may be able to try eggs, that would be the only thing I feel would work in replacing psyllium. You would have to experiment with how many though I didn’t try this. Best of luck!

  • Brittany

    Just made this bread tonight! It is so good, but also super filling where as normal bread barely seems to satisfy my hunger! Thanks so much for the recipe!

    • Hi Brittany,
      Wonderful! That’s why I love it as well- it’s so nutritious and filling unlike store bought. So glad you loved it!

  • Deanna

    This sounds amazing!!! My son has a nut allergy – will this work if I just omit the nuts?

    • Hi Deanna,
      Unfortunately nuts are a big part of this breads texture, HOWEVER you can use seeds instead of all the nuts and use the same quantities. Please let me know how you like it and how it turns out! 🙂

  • Kylie

    Hello! I am a distance runner and of course all I am ever told is to eat whole grain carbs carbs carbs. I cut out bread last fall but recently have started using Ezekiel bread instead (although sometimes I eat multi-grain bagels.. GASP!) That’s probably still bad, correct? I’m going to finish off the bread I do have but after reading this and looking into different diet options I really do think I should cut out wheat completely unfortunately. (AND MAKE THIS ^) Not to mention my roommate has Celiac’s so gluten is rare in our place anyway. I was just wondering if this kind of bread would offer me the ‘high-carb’-ness that is often desired in my sport (:

    • Hi Kylie,
      You have some GREAT questions! Eating for sport and athleticism is extremely important to be able to fuel your body with everything it needs to feel great and have that energy- I would love to speak with you one on one in a consultation and set you up with meal plan. Email me at [email protected] if you’d like to start 🙂

  • Lucy

    Can i use extra flaxseeds instad of psyllium husk as I can’t get any in Spain?!!

    • Hi Lucy,
      Yes you can try adding more flaxseeds and even chia seeds to help bind it- you will have to pay close attention to the texture making sure that it’s not too wet. Add liquid slowly until you get a “dough”. Let me know how it works out for you!

  • Hi McKel,

    I was just looking back through some recipes and found this gem! If the caraway seeds are omitted, will that be an issue? I don’t have any on hand right now!

    Thanks!

    • Hi Lindsey,
      Thank you so much! Great question- I LOVE the taste the caraway seeds give the bread (almost a bit of rye flavor), these can definitely be omitted if you don’t have them or aren’t too keen on the taste. Hope you love it!

  • Katrina

    Just found your site, and loving it! I really want to try this bread, but as I am not afraid of eating gluten and would rather not spend a ton of money on crazy different flours, could I substitute the coconut flour with regular white or whole wheat flour? Same question with the coconut oil, perhaps olive oil would work? Thanks so much!

    • Hi Katrina,
      Great question, you can try using whole wheat flour- you will need to pay close attention to the water used (try less at first) coconut flour absorbs a lot of liquid so this recipe calls for that much for a reason. Also, you can try olive oil- let me know how it turns out below!

  • Made this bread on Sunday to “heal” the Polar Vortex blues. I must say, it is SOOOOOO good. It’s delicious by itself but also good with any nut butter of course. Yesterday I added a sweet touch to it by topping it with pureed persimmon (with cinnamon)….it was pure heaven. I too am trying to slowly eliminate most grains, etc. from my diet. This bread is a life saver. I LOVE your inspirational photography too…I always give the advice to friends, “plate it like a chef and it’ll taste even better.”

    • Thank you so much Melanie! I’m glad you ended up finding out that baking it longer helped the texture. Also that topping sounds amazing! Thanks again for sharing 🙂

  • zwaan

    I have spelt flour at home and just bought buckwheat flour. Do you think I could substitute these two for coconut flour? I know coconut flour is a real good absorber of water, but I find it rather expensive 🙁

  • Mandy

    I made this bread over the weekend and love it! I will be making it again, but I think I will omit the caraway seeds this time. Also thinking of making a delicious loaf for some friends who will be hosting us at their house next weekend.

  • First taste fresh out of the oven, topped with honey, is wonderful! I baked for 2 hours @350 degrees and substituted 1 cup of almond flour and 1/2 cup mixed seeds and nuts for the oats and it turned out awesome. I also left out the coconut oil out. This recipe is super simple thanks!!

  • Thank you thank you thank you! This bread is stellar. Even my super picky wheat bread loving husband loved it! I followed your recipe exactly and this bread does not disappoint. So happy to have found your blog!

    • Hi Lisa,
      I’m SO glad you’re enjoying it as much as I do! Thank you so much for your kind words 🙂

  • Carter Hood

    Hey McKel!!
    This bread looks amazing! I cannot wait to try it. Do you have the nutrition info, protein, calories, etc for it?

    Thanks so much!

    • Hi Carter!
      I don’t, but I’ll update that nutrition information today due to high request for it. Check back later 😉

      • Carter

        Thank you SO much! I am making this tonight! One for my house and one for some sweet friends!

        Hope you had a great weekend!

  • Kristine

    I made it! I made it! I made this bread today! It’s my first homemade bread ever and my first recipe from your site! I can’t wait to smear some avocado on it tomorrow!! I was so intimidated and scared but I’m so encouraged now that I’ve done it! It looks exactly like your pictures too!

  • Samantha Smith

    OMG so excited! Finally got around to making this today. I usually have a well stocked pantry but it turns out I was short on sunflower seeds and caraway seeds so I subbed extra almonds and hemp seeds! I added fennel seeds and it smells delicious! Can’t wait to taste test in a few hours!!!

  • Charlotte

    Hii, I was wondering if I could use rye flour instead of coconut flour? 🙂

    Cant wait to try this recipe! Looks daunting at first with the amount of ingredients, but I’m super excited to try it!!

    • Hi Charlotte, coconut flour has really unique properties as I talk about in the pantry page- rye flour may work but you’ll have to adjust the water (using less). Let me know how it turns out!

  • Jessica

    Hello, this looks delish! I was wondering if you have a millet bread recipe? I didn’t see one.

    Thank you!

  • Kate

    Thank you so much for this recipe. I have made it twice and absolutely love it. It is fantastic with peanut butter, and I also love it by itself as any spread can distract from the wonderful natural flavour. It holds together brilliantly and freezes and defrosts well. I think this will become my staple. The psyllium husk has also worked wonders for my digestion…. Thank you!

  • Sarah

    This bread looks delicious! I have a really silly question though. Do you measure the nuts and seeds before or after you grind them? Or do you buy them already ground? I’m totally new at this kind of cooking and eating so I have no idea what I’m doing. 🙂

    • Hi Sarah- great question, measure the nuts/seeds first and then grind! Hope you love it and let me know how you like it 🙂

  • Mary

    Some ingredients aren’t listed in the directions. When do you add the oats and pumpkin seeds? Do they get grinded up into the flour?

  • I made this bread over the weekend and it is my new favorite bread! I left a couple slices out and froze the rest, otherwise, I would have eaten half the loaf in one sitting (kidding, but it’s that good!).

    It’s wonderful to make a gluten-free, dairy-free baked good recipe that actually turns out since several others I’ve tried have not (ask my kids about the ‘healthy donut’ disaster). Thank you!

    • Hi Lisa,
      Wonderful! I’m glad you enjoyed this, I love freezing some of it for leftovers later on when I need something quick and hearty to snack on. Haha I haven’t attempted a vegan/gluten free donut just yet, maybe that’ll be next!?

  • Ashley

    Hi McKel! I am in love with this bread! I’ve made it a few times a even got my mom hooked (she requests loafs on the regular) I’m planning on making a batch today but I don’t have whole flax, only ground. Since I know 1/2c whole doesn’t equal to a 1/2c ground would you by any chance know how much preground flax seed I would need to use? Thank you!

    • Ashley – in response to the whole to ground flax conversion – based on weights (in grams) of whole to ground, 1 cups of whole flax seeds = 1.33 cup of ground flax seeds. So just multiple 1/2 by 1.33 and you’ll get 2/3 cup! I used 2/3 cup ground flax meal in this recipe and my bread turned out beautifully.

  • Chris

    Did you soak the nuts beforehand? If not, will it make much of a difference?

  • Kyla MacInnis

    Hi,

    Can you substitute the sunflower seeds for anything without ruining the bread? I’m not a huge fan of the taste!!
    Thanks

    • You can’t really pinpoint the sunflower seed taste, it’s really for texture and nutrition. You can also just double the amount of another nut/seed instead. Enjoy!

      • Kyla MacInnis

        thanks !! :):)

  • Cath

    Hi, I’m just wondering if I could add yeast to this recipe for a bit more rise? I made one very similar last week and wouldn’t mind my slices bigger! Do you think it would work? Thanks!

    • Hmm, great question Cath. I haven’t tried adding yeast, but if you wanted it to rise a bit you could also try egg whites (obviously it wouldn’t be vegan, but it may work). If you experiment with the yeast, I’d love for you to tell me how it worked out!

  • Melita

    Hi. My son has a food sensitivity to oats. What substitution can be made for oats in this recipe? Thanks!

    • You could use another gluten free flour instead, I can’t guarantee the results, but it should work similarly.

  • Hi McKel,

    Just wanted to let you know that I made this today and added an extra tablespoon of ground chia seeds, ground all of the oats (a mis-read on my part) and partially ground the pepitas (leaving them in a “chopped” texture). I actually added the full 3 cups of water right away since I could tell the dough needed it all, and even sprinkled a few tablespoons of water over the dough as it rested at room temperature so it wouldn’t dry out too much. I baked it for exactly the time your recipe call for (60 minutes in pan, 60 minutes on the rack) and it turned out beautifully! The crust is nice and hard and the inside is dense and chewy. It is such a filling bread in the best way! I also omitted the pepper and tarragon so that I can eat the bread with nut butters and fruit, too. Thanks for a great recipe and for the detailed responses to readers’ comments. I went ahead and purchased psyllium husk since it seemed a typical substitution of flax or chia would just not do in this case. Glad I made the investment and have a jar for future batches of this bread.

  • Atlanta

    I’d like to bake this in a cast iron fry pan + have it in the round khobz kersa-Moroccan bread shape. Would this make a difference? Thanks SO MUCH for sharing this beautiful, nourishing recipe!!

    • It’s worth trying and I’d love to hear your feedback on how it went- I’ve thought of baking it in this way before!

  • BK

    I don’t have an oven to use at this point of time. Would it be possible to steam this instead of bake?
    Tks!

  • Charlene

    This bread is exquisitely delicious! I made it for Thanksgiving dinner because we always try something new for the holidays. I love the crust and am considering trying to make crackers from the dough. I’m so glad you took the time to create this masterpiece! Thank you!

    • Yes, you can totally make crackers out of these too! So glad you enjoyed it and brought it to the Thanksgiving table

  • Mandy

    LOVE this bread! Made it today for the f

  • Your blog is gorgeous! I just found it and I’m laughing! I started my blog recently and posted a very similar recipe without ever having seen yours! I did see Sarah’s and contacted her for permission, which she generously granted. I eat this every day, so does my husband. I’d love to share my version with you. Here ia the link: http://debspots.com/2014/12/06/mindfulness-bread/

    I hope some day my blog gets to be as fabulous as yours!

  • Amanda

    Hi, McKel! I love your blog and pick up a lot my favorite go-to favorite recipes from your website!

    I wanted to try and make this bread. I had a question about the oats: is it okay to use gluten free steel cut oats? Will they make a huge difference in the recipe? Or are they similar to rolled oats?

    Thanks!

  • W and H

    Amazing results. I live in Budapest, so finding the ingredients was a little challenge, but the result was worth the effort. I have a thin slice toasted with a smidge of French butter.
    Method: Omitted the maca powder (couldn’t find), and caraway and tarragon. Added instead cracked black pepper, about 10 turns. A bit of guesstimating also, as I have no measuring spoons, but I think the recipe is forgiving. All other items included, also just used just the 2 1/2 c. water.
    Baked in a silicone terrine pan, so, longer and thinner than a 9×5. Baking time took 2 hours. Will make again and also looking forward to trying the banana bread. Thanks for a great recipe that’s versatile and delicious.

  • RoisinMurphy

    I’ve made made loaves of this bread and even substituted quinoa for the oats with wonderful results. Do you have any suggestions for substitutes for the oats to make this bread 100% grain free? Would another seed work or is the starch necessary for the recipe to work?

    • You need the starch to hold it together best, you can try using another flour but that would be a different recipe I haven’t tried and tested 😉

  • Gemma

    Hi! Just wondering if the almonds, pumpkin seeds and sunflower seeds have to be raw? Thanks 🙂

    • I think they’re best used raw, then you have control over adding seasonings, but also not over cooking them or having a burnt taste!

  • Jenny

    I’ve read conflicting information that flax seeds are (or are not) healthy/toxic when heated or used for baking. What’s your professional opinion?

  • Linda

    If you eliminate the nuts due to allergies, does something need to replace it?

  • Martina

    Thank you so much for this wonderful bread! I am just waiting 2 hours to set it down and put it into oven. I love your blog! Great inspiration and tips. Thank you so much for what you are doing!

  • Lyza

    Hi, this recipe looks great! I’ve been searching all over for a grain-free egg-free bread recipe! So, this has oats in it… do you think I can replace the one cup of oats with one cup of hazelnut flour?

    • Oat flour gives a binding characteristic to the bread, you can try it with hazelnut, but note that you might need less liquid!

  • ted mann

    i am a bit confused here, just found out i can no longer eat any breads etc made with flours or grains, only seeds. your receipe here has oats etc in it are they grains or concidered seeds . thks

    • This is a nut and seed based bread- yes there are oats in here, but it’s not grain free!

  • Alyssa

    Delicious and super satisfying. Thanks for another phenomenal recipe!

  • Sinclair

    Made this the other day for the first time and it was a huge success! I haven’t eaten eggs on toast in my own home in years. Now I have it all the time. Bread is back !

  • Tried this and it was perfect! Had a few dodgy batches the first couple of times (my impatience meant I didn’t leave it stand long enough) but now I make it weekly. Thank you.

  • Lisette Callis

    ok, well I’m naughty. i just threw everything in the thermo chef blender, including coconut oil, subbing cashews for almonds and a couple other edits like coconut sugar for maple syrup. when i took it out, i used the two and a half cups water to clean the blender (mixture didn’t stick anyway), then stirred that into the large bowl with the ground seeds and nuts. i baked it, and couldn’t resist having a few slices (sue me its my time of month). i haven’t tried yours to know if i did it wrong, but i loved it with peanut butter and banana. yum!
    so i think as long as you stick to volumes and type i.e. nuts and seeds, you will be ok! thank you for helping me get rid of all the pumpkin and sunflower seeds and a few other snack i had laying around (i even chucked in some roasted pumpkin seeds that i didn’t enjoy). i feel healthy and sated, and if nothing else my colon and my skin will thank me. i hope my waist line and the heart etc do too!

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  • Erika

    Hi! I made this bread last week and LOVED it. We went through the first loaf and I want to make another- this time, can I use almond meal/flour instead of ground almonds? Should I use a whole cup?

  • Achut

    Looks great. Can’t wait to try it. To give it another dimension you can at a flavor crunch by adding a tempering by crakling mustard seed and cumin seed in oil and then adding curry leaves and split black gram (urid dal). When the color changes turn.off heat and cool. Grind coarsely and add to your bread mixture. The crunch and flavor will be incredible.

  • Teresa

    Made this loaf yesterday and it turned out absolutely wonderful. Hearty with a really nice flavor (omitted caraway and tarragon just out of personal preference). Used a mix of black and reg toasted sesame seeds. It felt like a labor of love and I’m very happy with the results. Thank you for sharing!

    • McKel Hill

      Thank you for sharing Teresa, I’m so happy you enjoyed that! It’s one of my favorites to make ahead of time and freeze some for later. Enjoy! xx M

  • Andrea M

    Hi,
    I have made this bread twice now, and my husband and I love the ingredients but each time the center has been so moist it feels underbaked. Any tips?

    • McKel Hill

      Hi Andrea! Next time, add less water and bake longer. It could be climate, oven settings, etc. 😉

  • Melanie

    Is there anything that could be substituted for psyllium powder?

    • McKel Hill

      Unfortunately no, that’s what helps bind it together!

  • Nadia

    Hello, I am wondering whether its best to leave the seeded bread to ferment over night or is 2 hours as stated on recipe enough?
    Thank you. l

    • McKel Hill

      Great question! The bread doens’t rest because of fermentation, it just helps everything soak in together with all the flax seed- so 2 hours is enough 😉

  • Melanie

    Wow, I cannot believe how good this bread was. I have been gluten-free for a few years, but I have never met a gluten-free bread that tasted great, until today.. I baked it last night and let it cool overnight. This morning I sliced off a piece and was reminded of the dense, wholesome brown breads from Germany. Only this bread was better — thank you!

  • It could be that it didn’t sit long enough before baking or the yeast wasn’t as active? Otherwise you can try baking it in a pan like you said and see if that helps! I haven’t had too many issue with it- sometimes it’s the yeast that doesn’t work out for me and I’ll just enjoy it as a thinner bread perfect for dipping into soups!

  • Shyla

    Hello! I’m curious about the use of psyllium husk in this recipe. I’ve been reading a lot about how it can be very aggressive as a fiber supplement without adequate amounts of drinking water. I was curious if this is still the case after it has soaked in water, even though I drink a ton of water in a day! I simply could not find any information about psyllium husk after it had been soaked in water and baked, I could only find information regarding drinking it as a fiber supplement! Thanks for any help! 😊

    • I don’t recommend psyllium husk often, this is purely to bind the bread together and serve as a vegan replacement to eggs- so that everyone can enjoy it! Since it’s all nuts and seeds based, it’s a great way to keep it firm. Hope you enjoy!

  • Angela Rake

    Do you know if this can be made using a breadmaker (sorry i know very lazy)??

    • Haha unfortunately no, it doesn’t have the same yeast and rising components that bread recipes have that use a machine- I’m afraid it’ll be a soppy mess but you’re welcome to try! 😉

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