Brimming with a wholesome 6 grams of fibre per slice, this robust loaf is more than just bread—it’s a nourishing cornerstone for your daily meals. As our special yeast-free bread recipe, it’s designed to be both versatile and satisfying. Whether you’re kickstarting your morning or complementing a main dish, this loaf rises to the occasion. It’s also gluten-free, dairy-free, and sugar-free.
Our favourite ways to enjoy it?
We love it topped with creamy smashed avocado and crisp sprouts for a refreshing start, or layered with rich nut cheese and juicy fresh tomatoes for a midday boost. For a heartier option, try it with savoury pan-fried mushrooms and a side of gently wilted greens.
And here’s the cherry on top:
This loaf is wonderfully freezer-friendly. Embrace the art of batch cooking with this recipe, ensuring you always have a slice of healthful, homemade bread at your fingertips. Perfect for those busy days when you need a quick, yet nutritious option.
Ingredients – Makes 1 Loaf
- 1 cup sunflower seeds
- 1⁄2 cup pumpkin seeds
- 1⁄2 cup ground flax seeds (linseeds)
- 2 Tbsp chia seeds
- 1⁄4 cup psyllium husks
- 1 tsp salt
- 1 1⁄2 cups quinoa flakes (or rolled oats)
- 1 1/4 cups water
- 3 Tbsp coconut oil, melted (or olive oil)
Directions
Line a loaf tin with baking paper. Preheat the oven to 190°C.
In a large bowl, mix all the dry ingredients. Pour in the water and oil and mix well. Scrape into your prepared loaf tin little by little, gently compressing the mixture in the pan as you go. Set aside for 2 hours, or overnight.
Bake the bread for 35 minutes, then remove it from the oven and gently ease the loaf out. Flip the loaf over and put the ‘naked’ loaf (without the tin) back in the oven. Bake for a further 20 minutes, remove and leave to cool on a wire rack.
Once cooled, slice and enjoy with toppings of your choice.
This loaf freezes exceptionally well. Pre slice before freezing and simply pop them into a toaster when you are ready.
Enjoy!