gluten-free vegan slices of seedy life-changing bread
I first learnt about this dense seedy bread recipe what seems like a decade ago, a tip off from the talented Heidi Swanson @101 Cookbooks, who I think shared the original recipe from Sarah Britton @MyNewRoots. Origins aside, this loaf is badass and I recommend it to everyone.

This is a flour-free, dense, seedy, nutty brick of a loaf of healthy goodness, that holds together because of the fibrous magic of psyllium seed husks. The soluble fibre in psyllium dissolves in water, soothing the digestive tract with its’ gooey, mucilaginous properties, whilst its’ insoluble fibre constituents remain intact, literally sweeping debris and toxins out of your colon.

And did I mention that it tastes divine (especially when toasted), is nutrient-packed and is the best vehicle for almost any other food on the planet? Think hummus, nut butters, sliced apple, or quite simply any open sandwich you can think of?

A year or so ago, the clever team at Bauck Hof, from mainland Europe, finally shipped us over some super simple, pre-mixed packets of the basic ingredients for this bread – Hurrah. You can find these on the shelves at Sprout or here on the website to order (see links below). We use them when in a hurry, or if we are away on holiday, as they are so simple; just add water, shape into a lined loaf tin and pop them in the oven. Nevertheless, I do recommend that you add in the vital salt and maple syrup, and bump up the seeds and nuts content with any that you have handy. I love to experiment by adding fennel seeds, citrus zest, caraway seeds, olives,…… whatever you have available, just throw it in to the mix!


Preheat the oven to 175°C and line a loaf tin with baking parchment.

In a large bowl, mix together all of the dry ingredients, stirring well. Add the maple syrup, oil and water, and mix very well until everything is completely soaked and the dough becomes very thick.

Spoon the mix into either a flexible, silicone loaf pan or a prepared, lined loaf tin. Smooth out the top with the back of a spoon and let the mix rest for 15 minutes.

Either bake in the oven for approximately 60 minutes, or bake in the oven for 20 minutes, then remove from it’s tin and continue to bake upside down on the oven rack for another 30-40 minutes. Either way, the bread is done when it sounds hollow when tapped.

Allow to cool completely on a rack before slicing.

Store the loaf in a tightly sealed container for up to five days. This bread is amazing as it is, or toasted. Handily, it freezes really well and can be toasted straight from the freezer – just remember to slice it before freezing!

Makes 1 loaf

sunflower seeds135g / 1 cup
flax seeds (aka linseeds)90g / 1/2 cup
hazelnuts or almonds65g / 1/2 cup
rolled oats (gluten-free if required)145g / 1 + 1/2 cups
chia seeds2 tbsp
psyllium seed husks4 tbsp
coarse Himalayan pink salt or Cornish sea salt 1 tsp
maple syrup (or a pinch of stevia for a sugar-free version)1 tbsp
melted coconut oil (or ghee)3 tbsp
filtered water350ml
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