Super Seed Bread

This bread was inspired by our one bowl wonder seeds crackers that we shared on instagram not too long ago. We avoid gluten and have done so since being diagnosed with allergies 6 years ago (woah, time flies!) but we still love all thinks baked and bread-y. So, hello seed bread! This loaf isn’t your usual fluffy bakery buy, it is rich in flavour, it is heaaaavy and it is jam packed full of nutrition. More bang for your buck with each bite!

Food Photography Health Food Project

You will need:

  • 1 cup sunflower seeds

  • 1 cup pumpkin seeds

  • 3/4 cup flaxseeds

  • 1/2 cup chia seeds

  • 1/2 cup sesame seeds

  • 1/4 cup psyllium husk powder

  • 1/3 cup almond meal

  • 2 tablespoons nigella seeds (optional)

  • Dried rosemary to taste (optional)

  • 1 teaspoon each salt & black pepper

  • 1/4 cup coconut oil

  • 2 cups warm water


    1. Line a loaf pan with baking paper. Next pop all dry ingredients into a large bowl and mix well to combine.

    2. Mix in the water and coconut oil and combine until everything is completely soaked. Your mix should start getting very thick, but still be manageable. This is good! Once your mix is super thick, pop to the side and let sit out for a minimum of 1 hour. This is when the psyllium and seeds will absorb the water, and thickening the loaf even further.

    3. Preheat your oven to 170 d C and pop the loaf in for 45-50 minutes. Once this time is up, remove the loaf from its tin and pop into the oven for another 10 minutes. We turn off the oven and leave the loaf in to completely crisp up, but this is optional.

    4. Once done, make sure to cool, and then slice, top with any toppings you like and enjoy!