Calling all bread lovers, this is the post for you. Did you give up bread for New year? Maybe you’re planning on giving it up for lent? Perhaps you need a good gluten free recipe? Or do you love good seedy bread? Or just maybe you’re just trying to eat a bit cleaner and cut down on stodgy white bread? Well if any of the above apply to you (or if you are just trying to find a delicious seedy bread recipe) then you are in the right place.It’s been a long old January! If you gave up bread this year then I’m assuming you’re really starting to miss a the comforting taste of bean on toast or a good ham sandwich? Me too! I gave up white bread around 2 years ago and now very rarely eat wholemeal bread either (simply because I choose to eat fewer carbohydrates not because wholemeal bread is bad for you) but occasionally I get a real craving for some delicious seedy bread. This recipe is perfect for those occasions.
It is gluten free and made entirely from nutritious seeds and oats. Now I bet some of you are wondering why I don’t just go buy some wholemeal bread on the odd occasion I fancy some, well simply because this bread is even more delicious (and nutritious)! Let me give you a quick run down of some of it’s most nutritious ingredients. First up flaxseeds, which are high in fibre; low in carbohydrates; good for skin and hair; can lower cholesterol; high in antioxidants; good for digestion; can battle certain cancers; reduce menopausal symptoms and are high in Omega-3 Fatty Acids. Next up pumpkin seeds, which are high in protein, magnesium, zinc, potassium, and antioxidants. Finally we have sunflower seeds that promote a healthy heart and cholesterol levels while also being jam packed with antioxidants and magnesium! So like I said it’s a bit of a nutritional powerhouse!
Please be warned however that it is very high in fat, and although it is primarily good fats that the body needs, too much of any fat eventually becomes bad fat (apparently you can have too much of a good thing). I have in the past made half a loaf of this and so there is less of it to make my way through (however I usually have the help of my family to make my way through it and wastage has never been a problem). If you are worried about eating too much of it though, simply half the recipe to make and enjoy a smaller loaf.
What ever your reason for trying out this bread, I highly recommend it! I hope you enjoy and Happy Baking!
Oat & Seed Bread
Serves: 14 Difficulty: Easy Time: 1 Hour
- 2 Cups + 2 Tbsp of Mixed Sunflower & Pumpkin Seeds
- 1 Cup of Rolled Oats (gluten-free)
- ½ Cup of Milled Flaxseed
- ½ Tsp of Salt
- 2 Tsp of Baking Powder
- ½ Cup of Almond Milk (Unsweetened)
- 4 Eggs (Beaten)
- ½ Tsp of Vanilla Extract
- 1 Tsp of Chia Seeds (Optional)
- Preheat an oven to 180°C and line a loaf tin with baking paper.
- Place the sunflower and pumpkin seeds (apart from the 2 Tbsp), rolled oats, flaxseeds, salt and baking powder in a food processor and process until you have a grainy flour consistency.
- Add the almond milk, eggs and vanilla seeds and process until combined.
- Pour the mixture into the prepared tin and sprinkle the remaining pumpkin and sunflower seed as well as the chia seeds on top of the loaf.
- Bake for 45-50 minutes until a skewer emerges clean from the centre.