This bread is made with whole food ingredients such as seeds, nuts and plenty of oats. It is easy to make and 100% vegan and gluten-free.
Made without flour or leavening, the dough bakes into a dense loaf that holds perfectly together. Packed with protein, fibre and healthy fats, it is hearty and nutritious.
The bread can be enjoyed at breakfast, lunch or for snack. It’s also good to have before or after a physical work out—one slice will give you approximately 4 grams of protein.
Note, however, that just a few slices can be filling. Compared to regular flour bread, this dense and seedy loaf is meant to be sliced into small portions that are not too thick, as featured in this post.
Slices can be consumed as is or toasted. I recommend toasting to a crisp and adding your favourite topping or spread. For example, sliced avocado, tomato, figs or cucumber, shredded beets, salmon, nut butter, guacamole or spreads, cheese, herbs or sprouts.
My favourite breakfast these days is spreading some creamy nut butter (almond or cashew) on the toast and topping it with thinly sliced strawberries. It is so good! For lunch, we’ve been having avocado toast— with thinly sliced or mashed avocados, a pinch of salt and sprouts. Dynamite!
In this recipe, for better taste, texture and digestibility, I pre-roast the almonds (or nuts), the sunflower and pumpkin seeds. I also add 2 tbsps of molasses to give the bread a hint of caramelised sweetness. If you don’t have or like molasses, you can substitute with maple or date syrup or honey.
Because the bread doesn’t contain gluten, yeast or eggs, the psyllium husk powder with the chia and flax seeds give the loaf its binding power. Psyllium husk has no distinct flavour but is a key ingredient in gluten-free baking. It is a natural and edible soluble fibre with many health benefits. It is widely available in health food stores or supermarkets.
Multi-Seed Oat Bread
One loaf pan approx. 24 X10cm/10 X 4 inches
Parchment baking paper
- 1 cup raw sunflower seeds (145 gr)
- 1/3 cup raw green pumpkin seeds or pepitas (54 gr)
- 1/3 cup slivered or sliced raw almonds or chopped nuts, e.g. hazelnuts (50 gr)
- 2 cups natural rolled oat flakes, gluten free (200 gr)
- 1/2 cup flaxseed (94 gr)
- 2 tablespoons (tbsps) chia seeds
- 2 tbsps pre-roasted sesame seeds * see note
- 4 tbsps psyllium husk extra fine powder (not the flakes)
- 1 teaspoon (tsp) fine salt
- 2 cups warm water (473 ml)
- 4 tbsps extra virgin olive oil
- 2 tbsps black molasses, unsulfured/no additives (or maple or date syrup or honey)
- Brush top with 1/2 tsp olive oil & sprinkle with sesame seeds
* Note: Pre-roasted sesame seeds are available in supermarkets. They are brown or black. If you can’t find them, you can roast raw sesame seeds on medium-high heat directly on stove top in a dry pan, stirring constantly until they brown. This takes a minute. Then transfer the roasted seeds into a glass jar and seal. Keep for future use. They keep well.
- Set oven at 350°F/180°C. On a lined baking sheet, spread the sunflower seeds, pumpkin seeds and almonds (or chopped hazelnuts) and roast in preheated oven on middle rack for 7-9 minutes.
2. Meanwhile, in a big bowl, mix together with wooden spoon the oats, flax, chia and sesame seeds, psyllium husk powder and salt.
3. When roasting is done, add the sunflower mixture to the oat mixture and mix well with spoon.
4. In separate bowl, whisk 2 cups of warm water with the molasses until dissolved. Add the olive oil and whisk. Pour this liquid into the dry mixture and mix with wooden spoon until fully combined.
5. To further mix, gather clumps of mixture with one clean hand and quickly squeeze it, repeating throughout. The mixture should be very thick and moist. If too thick, add a few teaspoons of water.
6. Transfer the mixture into the loaf pan lined with parchment (if not using a silicone pan). Pat down tight and smooth the surface with wet fingers or the back of a spoon. Brush top with a bit of olive oil and sprinkle with sesame seeds.
7. Cover the loaf pan with a clean tea towel well tucked under the pan and let the mixture sit at room temperature for 6-8 hours or overnight. (I’ve never tried for less than 6 hours, so I can’t say, but it could work).
8. Set oven at 375°F/190°C. Remove towel and bake on middle rack in preheated oven for 1hr and 15 minutes, until firm to touch and deeply bronzed.
9. Allow to cool completely in the loaf pan set on a wired rack, for about 2 hours. Then remove loaf, lifting with the parchment kept underneath. If not using parchment, you may need to run a dull knife along the edges to loosen. If using a silicone baking pan, the loaf comes out easily.
10. Slice, toast and garnish with what you prefer. Wrap left over loaf in a clean tea towel and store in a container in the refrigerator for up to 1 week or more. You can also freeze it for up to 3 months.