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Seeded Whole Grain Loaf Recipe

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3.9 from 27 reviews

This wholesome Seeded Loaf is a nutrient-packed, gluten-free bread alternative loaded with oats, sunflower seeds, pumpkin seeds, buckwheat groats, sesame seeds, chia seeds, and psyllium husks. With a simple no-yeast preparation and an overnight refrigeration step to develop texture, this loaf is baked until golden and firm, resulting in a hearty, chewy bread perfect for slicing thin and toasting. Ideal for healthy breakfasts or snacks, it offers a fiber-rich, vegan, and low-fat option that stores well in the fridge or freezer.

Ingredients

Dry Ingredients

  • 2 cups old-fashioned rolled oats (approx. 180 g)
  • ½ cup sunflower seeds (approx. 70 g)
  • ½ cup pumpkin seeds (approx. 80 g)
  • ¼ cup buckwheat groats (approx. 43 g)
  • 2 tbsp sesame seeds (approx. 18 g)
  • 1 tbsp chia seeds (approx. 9 g)
  • ⅓ cup whole psyllium husks (approx. 30 g)
  • 1 tsp fine sea salt (approx. 6 g)

Wet Ingredients

  • 2 tbsp olive oil (approx. 25 g)
  • 2½ cups water (approx. 590 mL)

Instructions

  1. Mix dry ingredients: In a large bowl, combine the oats, sunflower seeds, pumpkin seeds, buckwheat groats, sesame seeds, chia seeds, psyllium husks, and sea salt. Stir well to evenly distribute all components.
  2. Add wet ingredients: Pour in the olive oil and water. Stir thoroughly until the mixture is fully combined and the psyllium husks begin to thicken the batter, forming a dense, sticky dough.
  3. Prepare and fill loaf tin: Line or grease an 8.5 x 4.5 inch loaf tin. Spoon the thickened batter into the tin, pressing down firmly with a spatula or spoon to compact and smooth the top evenly.
  4. Refrigerate overnight: Cover the loaf tin with a lid or plastic wrap and refrigerate for at least 6 hours, up to 24 hours, allowing the mixture to set and hydrate fully.
  5. Preheat oven and bring to room temperature: Remove the loaf from the fridge an hour before baking to let it come to room temperature. Preheat the oven to 400°F (200°C).
  6. Bake loaf: Place the tin in the oven and bake for 60 minutes or until the top is golden brown and the loaf feels firm to the touch.
  7. Cool and remove: Let the loaf cool in the tin for 10 minutes to set further. Then transfer it to a wire rack to cool completely for about 2 hours before slicing to maintain its structure.
  8. Slice and store: Slice the loaf thinly using a sharp knife. Store slices in the fridge or freezer. For best flavor and texture, toast before serving.

Notes

  • This loaf is best sliced thin and toasted to enhance the nutty flavor and texture.
  • Ensure overnight refrigeration for proper setting; this step is crucial for the loaf’s consistency.
  • Use a sharp serrated knife to slice for cleaner cuts.
  • Store leftover slices in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.
  • Adjust seeds and nuts to preference; this recipe is versatile.
  • Suitable for a vegan and gluten-free diet.

Find it online: https://recipethrive.com/seeded-whole-grain-loaf-recipe/