The Easiest Nut & Seed Loaf You'll Ever Bake
Baking bread doesn’t have to be difficult.
I am German so I obviously love bread. But bread with character! And by character I mean texture, crunch, moisture - it’s gotta taste like something. Bread isn’t a sponge, it is its own dish.
This easy loaf is honestly too easy. Baking bread and not having to knead any dough? Yet full of flavour and crunch? YES, that’s right! Simply throw together all the ingredients listed below, let time do its trick and then bake it in the oven. A nourishing, dense loaf of bread filled with nothing but goodness – the easiest loaf you’ll ever bake! Served with vegan butter and honey, hummus, raspberry chia jam, avocado and sprouts, pickled radishes or along with a heart-warming soup – all delicious. This bread is one of my favourites and maybe it will be yours, too!
Ingredients
1 cup fine oats*
1/2 cup whole, rolled oats*
1 cup sunflower seeds
½ cup broken flax seeds
1 cup almonds, roughly chopped
2 tbsp chia seeds
3 tbsp psyllium seed husks
1 tsp fine grain sea salt
1 tsp dried herbs of choice (eg. oregano, rosemary, thyme)
2 tsp mustard (I recommend Dijon, but any mustard will work)
1 ½ cups water
1 tbsp apple cider vinegar
1 tbsp maple syrup
2 tbsp olive oil
* buy gluten-free oats if you are sensitive or intolerant
Instructions
Combine all ingredients in a big bowl and stir to combine.
Let this mixture rest for a minimum of 1 hour so the chia seeds and psyllium seed husks soak up the liquid and make the bread hold together!
Scoop the dough into a rectangular loaf pan (I used a silicone one so I didn’t have grease it or use baking paper) and evenly distribute with a spatula or spoon.
Bake for about 55 minutes at 180°C, or until the bread sounds hollow and has a nice crust with no sticky dough inside.
Let the loaf cool before removing it from the tin and slicing it.
Serve with whatever you fancy and if you take the extra time to toast it, it’ll be even better.
To store this bread for longer, you can also freeze it.
