Seed Bread
This delicious, hearty seed bread is easy to make with simple ingredients and is vegan, oil-free, gluten-free, grain-free, sugar-free and keto-friendly!
Introduction
This yummy, hearty and nutritious seed bread makes a wonderful breakfast or healthy snack and takes just minutes to prep, all in one bowl.
This wholesome bread is a great choice for those following a gluten-free diet or anyone looking for a high-fiber, low-carb alternative to traditional bread.
It slices and toasts up wonderfully and makes a great base for your favourite toppings like avocado or almond butter.
What is seed bread?
Seed bread is a hearty, dense loaf made from seeds. It does not contain any flour, egg or dairy. It’s naturally vegan and gluten-free and suitable for those following a low-carbohydrate or even keto diet.
Seed bread has a nutty, earthy flavour and chewy texture and is a delicious way to enjoy healthy seeds like flax, chia, pumpkin seed and sunflower seed.
Ingredient Notes
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- Sunflower Seeds: Use raw, plain sunflower seeds with no added oil or salt.
- Pumpkin Seeds: Also known as pepitas. Again, use raw seeds with no added oil or salt.
- Mixed Seeds: For the remaining half cup of seeds you can use more pumpkin seeds or mix and match from hemp seeds, sesame seeds or finely chopped nuts if nuts are ok for you.
- Flaxseeds: Be sure to use ground flaxseed, not whole flaxseeds.
- Chia Seeds: You can use white or black chia seeds.
- Psyllium Husk Powder: This is fairly easy to find in well-stocked grocery stores, healthy food stores or online. It can’t be substituted unfortunately as it absorbs most of the water and binds the bread together.
- Sweetener: This is optional but I find the touch of sweetness really improves the overall flavour of the bread. I used stevia just to keep the recipe sugar-free but you also use 1 tbsp maple syrup or a granulated sugar of choice. Monk fruit would work as another sugar-free sweetener.
- Tahini: I like tahini best in this recipe but sunflower seed butter, almond butter or cashew butter also work, as does peanut butter.
How to Make Seed Bread
Step 1. Mix the dry ingredients.
The dry ingredients include all the seeds plus the psyllium husk powder and salt. If you want to add seasonings like herbs and spices or sweetener to the bread, add that now as well.
I recommend using 1 cup of sunflower seeds plus a mixture of other seeds like sesame, hemp and pepitas.
Step 2. Add the tahini and water.
Time to mix up the dough! Add the tahini and water and mix it into a doughy paste.
It’s going to be quite thick, paste-like and kind of dry but that’s perfect.
Step 3. Bake the bread.
Add the dough into the lined loaf pan and spread evenly until flat. Pop it in the oven and bake for 50 minutes.
Quick Tip: Do not skip lining the loaf pan with parchment paper. Parchment paper makes it super easy to lift the bread out of the pan once baked.
Once it’s done, lift it out of the pan and let cool on a rack for 15 minutes before slicing.
Recipe FAQs
Definitely! You can customize the flavors by adding herbs, spices, dried fruits, nuts, or sweetener. Herbs that work well for savoury bread are garlic powder, onion powder, thyme, dill, sage, basil and rosemary. You can use just one or mix-and-match to create your own flavour profile.
Spices that work well are cinnamon, ginger, cardamom, cloves, pumpkin pie spices, black pepper and allspice.
Yes, this recipe is gluten-free as written.
You can use a mixture of chopped nuts such as almonds, walnuts, hazelnuts, and pecans to replace up to 1 cup of the total amount of seeds.
Since this is a “seed bread” I kept the recipe nut-free but I’ve made it with walnuts and that’s delicious too!
Expert Tips
- Line the pan with parchment paper. Be sure to line the pan so you can easily remove the loaf once it’s done baking.
- Measure accurately. For recipe success, use a digital kitchen scale to accurately measure the ingredients.
- Cool before slicing. Do not skip the cooling process. The longer it cools, the firmer the bread will be. If you slice it early, it may crumble.
Serving Ideas
Try this delicious, hearty bread topped with:
- avocado – I like adding salt, pepper and hot sauce too!
- avocado and thinly sliced smoked tofu
- any nut or seed butter
- nut butter and banana
- jam – try this chia seed jam
- hummus – try with sprouts, cucumber, tomato etc.
- vegan cream cheese and tomato
- herbed tofu ricotta
- date paste
- apple butter
Storing Instructions
- The loaf can be stored at room temperature in a cool, dry location for 2-3 days.
- It’s recommend to slice and store the loaf in a sealed container in the fridge or freezer.
- It will keep in the fridge for 1 week or can be frozen for up to 3 months.
- Enjoy straight from the fridge or warm for a few minutes in the toaster or oven.
Did you try this recipe?
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I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Seed Bread
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 14
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This delicious, hearty seed loaf is packed with fiber, protein and healthy fats. It’s also gluten-free, grain-free, keto-friendly, paleo and vegan. Enjoy for a nutritious breakfast or snack.
Ingredients
- 1 cup (150 g) raw sunflower seeds
- 1/2 cup (80 g) raw pumpkin seeds (pepitas)
- 1/2 cup (approx. 70 g) mixed seeds of choice, choose from hemp seeds, more raw pumpkin seeds or sesame seeds
- 1/4 cup (30 g) ground flaxseed
- 1/4 cup (45 g) chia seeds
- 1/4 cup (45 g) psyllium husk powder
- 1/2 tsp sea salt
- 1/2 tsp powdered stevia, 10-20 drops liquid stevia or 1 tbsp maple syrup, optional*
- 1/4 cup (60 g) tahini
- 1 1/4 cup water (295 mL)
Instructions
- Prepare for Baking: Preheat the oven to 375 F and line a standard-sized loaf pan (approx. 8.5 x 4.5 x 2.5 in) with parchment paper with the ends sticking out over the sides so you can lift the finished bread out of the pan.
- Mix Dry Ingredients: Add everything except the tahini and water to a large mixing bowl and stir to combine.
- Add Wet Ingredients: Add the tahini and water and stir into a thick, doughy paste.
- Add Dough to Pan: Place the dough in the lined loaf pan and use your hands to evenly spread and press it down into a flat, even layer.
- Bake: Bake for 50 minutes. If you tap the loaf and it sounds hollow, it’s done. If not, return to the oven for a little longer.
- Cool: Remove from the oven. Let sit for a couple of minutes then use the parchment paper to lift the loaf out of the pan. Let cool on a cooling rack for at least 15 minutes.
- Slice: Store whole or slice into 12-14 portions. Store in an airtight container the fridge for up to 1 week or freezer for up to 3 months.
Notes
You can use a mix of nuts such as almonds, walnuts, hazelnuts, or pecans to replace up to 1 cup of the seeds. Since this is a “seed bread” I kept the recipe nut-free but I’ve made it with walnuts and that’s delicious too! Just make sure any nuts are are finely chopped before adding to the mixture.
The stevia is optional but I find a hint of sweetness really improves the final taste. Alternatives include monk fruit sweetener to keep it sugar-free, otherwise, use 1 tbsp maple syrup or coconut sugar. I used stevia to keep it sugar-free for those that need it. Maple syrup is my preferred sweetener here.
Keywords: seed bread, vegan seed bread, keto seed bread
Super delicious and very easy to make!!
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Thanks, Christiana! I’m so glad you enjoyed it.
I’ve been looking for a recipe of this type but every one I find is based on psyllium fiber to hold it together and I cannot tolerate it. My body apparently is sensitized to it and it makes me very ill, doubled over in pain for several days. Is there any other way to make such a seed loaf?
I’ve made loafs without it but I don’t have a recipe at this time. You don’t quite get the same texture but it is possible. You’ll still need flax though and chia seeds help. I’d suggest taking a look on Google for one made without. Let me know if you find one!
If I want to replace the stevia with maple syrup what would be the amount of maple syrup? I’ve made this recipe before and it’s delicious, just like bridgeheads.
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You can omit the stevia entirely or use 2 tbsp maple syrup. Let me know how it turns out.
I really love this bread and just popped my fifth loaf in the oven! Any thoughts about modifying it with some warming spices for a holiday-style loaf? Or perhaps adding dried fruit or crystallized ginger?
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I think that would be great. The ginger like you said would be good or maybe chopped dates, apricot or raisins. For spices I’d think ginger, cinnamon, nutmeg etc. Have fun!
Are the chia seeds substitutable?
Thanks!
Not in this recipe, no sorry. They’re a binder here so can’t be replaced. Thanks!
So delicious! I haven’t had anything bread-like in soooo long due to multiple food sensitivities, so I was really happy to find a recipe that I could actually eat. I used chopped walnuts in place of hemp and pepitas as I can’t have those and it turned out great! Even better this morning warm and nutty from the toaster. Great recipe!!
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Made this bread today it was fantastic. Had it with salmon slices and salad leaves and balsamic vinegar delicious! Came out exactly to recipe.
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So delicious! Subbed whole psyllium husk and almond butter as that’s what I had on hand. Bread doesn’t rise, so it’s a flattish loaf but the taste is amazing….
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I went to a cafe today and had seed loaf bread with avo… Got home determined to make my own. This recipe was so good and exactly like the cafe. So excited I can make it so easily and cheap . Thank you for the recipe
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Perfect! So glad you enjoyed it.
Hi! I did the seed bread and unfortunately when I cut into slices it crumbles and completely disassembles 🙁 any tips to prevent this?
Hmmm, I’ve never had this issue or feedback and I’ve made this recipe dozens of times. Did you follow the recipe exactly?? I can’t think of why that would happen unless you didn’t measure correctly. You could try adding more water and letting the mixture sit for 1-2 hours before baking…and make sure you let it cool before slicing.
Do you have any recommendations for something to use in lieu of the psyllium husk powder?
Looking forward to trying this recipe.
Not in this recipe as it’s an essential ingredient for the bread to work. If you read through the blog post it will explain the ingredients a bit more! Thanks!
I absolutely loved this recipe!! Easy to make and tastes amazing!! It’s definitely going to become a staple in my house! Thank you for sharing it! 🙂
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Wonderful! Thank you for trying it. It’s a staple at my house for sure!