Seed and Oat Bread

This wholesome bread combines hearty rolled oats with a variety of seeds to create a gluten-free, fiber-rich option, free from added sugars or flour.

Prep Time10

Cook Time1 10

Total Time2

Course: Bread, Snack

Cuisine: Gluten-Free, Healthy

Keyword: Gluten-Free Bread, Healthy Bread, Homemade Bread, Oat Bread, Seed Bread

Servings: 10 slices

Calories: 220kcal

230 g rolled oats Adds bulk and mild flavor, keeping bread dense and chewy.
300 g mixed seeds Can include pumpkin, sunflower, sesame. Provides crunch, healthy fats, and varied nutrients.
20 g ground flaxseed Boosts omega-3 and adds moisture.
20 g chia seeds Helps with moisture and binding.
18 g psyllium husks Acts as a binder and contributes to the bread’s structure and softness.
2 teaspoons salt

In a large bowl, mix rolled oats, mixed seeds, ground flaxseed, chia seeds, psyllium husks, and salt evenly.
Pour hot water over the dry ingredients and stir vigorously until the mixture becomes fluffy and gelatinous.
Cover the bowl and let the mixture sit for about 20 minutes to thicken and swell.

After resting, knead the mixture thoroughly until it forms a compact, solid dough.
Lightly grease your baking pan with neutral oil.
Press the dough firmly into the pan, smoothing the surface, and brush a thin layer of oil on top.
Sprinkle extra seeds on top for decoration.

Cover the pan loosely and let the dough rest for another 20 minutes.
Preheat the oven to 200°C (390°F). Place the bread in the oven and bake for 70 minutes.
If the bread browns too much, reduce the heat to 190°C (375°F) for the remaining baking time.
When done, the bread should feel firm and springy. Allow it to cool in the pan for 15 minutes before transferring to a wire rack.

For best results, mix the seeds well before adding water. Ensure to rest the mixture adequately to achieve the right texture.