I first made a version of this bread a few years ago at one of my early pop-up dinners and I probably haven’t made it since. But after seeing someone recently share a seed bread online.. I was reminded of what a gem this recipe is! It’s insanely simple to whip up & packed to the brim with nutrients. I tweaked the original bread to now have an “everything” flavor, because why not? Sesame seeds, onion flakes, garlic + poppyseeds add even more depth to an already delicious bread.
The key ingredient here is psyllium husk– a soluble fiber that supports digestive health. A lot of times you’ll find it in capsules at a health food store, but you can also buy in a bulk powder, which is ideal in this scenario. I happened to have the capsules… which means I opened up a million of them to get the amount of powder I needed. Either way works, but one is definitely more efficient! Psyllium husk is what helps everything to bind together– when mixed with water, it will act like the “glue” for all of the wonderful nuts + seeds! Not to mention, add a ton of fiber to your meal.
This bread comes together very fast, cooks for a little under an hour, but then needs to be left to cool for a bit. From there, I like to slice it and add to a freezer ziplock bag to keep for up to a month. This way, it stays fresh, and a quick pop in the toaster creates the perfect vehicle for everything from avocado to egg salad, or even just plain butter!
INGREDIENTS:
1 cup sunflower seeds, unsalted
1/2 cup pepitas, unsalted
1/2 cup slivered almonds, unsalted
1/2 cup rolled oats
1/4 cup psyllium husk powder
2 tbsp chia seeds
2 tbsp sesame seeds*
2 tbsp flax meal
1 tbsp onion flakes (or 1/2 tbsp onion powder)*
1 tbsp garlic powder*
1 tbsp poppyseeds*
1 tbsp maple syrup (or honey)
1 tsp salt
3 tbsp avocado or olive oil
1 cup boiling/hot water
*These are what makes it “everything” flavored. If you don’t have or you want to leave out, skip them! You may just want to use a little less water.
RECIPE:
Grease a loaf pan well with avocado or olive oil (or use parchment but not necessary). Heat oven to 400.
Combine everything in a bowl, besides water, and mix well. Boil the water and pour it over the mixture, stirring to incorporate well.
It will turn into a sticky dough. Pour into loaf pan and press down/spread evenly. Cook for 40-45 minutes. Mine looks dark because I used black sesame seeds which made the dough a bit darker. Once it gets a nice brown color, remove from oven and let cool for at least one hour in the pan.
After an hour, remove the bread by slowly flipping the pan over. Slice and store in an airtight container in the freezer for up to a month. Toast or throw into oven as desired!