Multiseed Loaf

Multiseed Loaf

This naturally gluten-free bread is made almost entirely from nuts and seeds. It is also milk-free and egg-free and completely plant based. This produces a heavier loaf, more akin to a Scandinavian style bread, better suited to an open sandwich, but one that also tastes amazing as a side with a soup or salad. It also toasts remarkably well. Buckwheat, despite its name, is gluten-free and not related to wheat at all. In fact, buckwheat is not even a grain and is more closely related to rhubarb than any other plant! While buckwheat is completely gluten-free, like oats, it can sometimes become contaminated with traces of gluten during milling or transportation. Therefore if you have coeliac disease or are very sensitive, choose one that is certified gluten-free.

Seeds and nuts contain a wide array of nutrients that makes this bread nutrient dense. Since the macronutrients are more balanced in this seed bread, the carbohydrate level is lower. This loaf is free from refined or processed carbohydrates, which can help to keep our blood sugar levels on a more even keel.

This loaf has a higher fat content than traditional bread, which makes it more filling. In addition, seeds are a rich source of fibre (both soluble and insoluble) and contain measurable amounts of B vitamins (except for vitamin B12), zinc, magnesium, calcium, iron, selenium and manganese.

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Ingredients, makes 20 slices

50g  golden flaxseeds
25g chia seeds
150g buckwheat groats or wholegrain buckwheat flour
1 flat teaspoon bicarbonate of soda
50g walnut halves
50g hazelnuts or cashew nuts
50g sesame seeds
75g pumpkin seeds
75g sunflower seeds
1 teaspoon Himalayan salt
a few grinds of black pepper
375ml or 375g filtered water
3 tablespoons or around 35g extra virgin olive oil
2 teaspoons / 10g apple cider vinegar


  1. Preheat oven to 150°C fan. Grease and line a 1lb loaf tin and line with baking paper to prevent sticking. Place the chia and flaxseeds along with the buckwheat groats (if using) and baking powder into a small blender or bullet blender and grind for 10-15 seconds until they resemble a fine flour. Transfer to a bowl.
  2. Add the walnuts and hazelnuts/cashew nuts to a bag and bang a few times with a rolling pin to crush slightly. Add to the bowl with the other ingredients.
  3. Add the buckwheat flour (if using instead of the buckwheat groats), sunflower, pumpkin and sesame seeds as well as the water, olive oil, apple cider vinegar and pepper. Stir well together.
  4. Leave to stand for around 30-60 minutes to allow the chia and flaxseeds to swell.
  5. Transfer into the lined loaf tin and sprinkle with extra pumpkin, chia, flaxseeds and sesame seeds.
  6. Bake for 1 hour 15 minutes at 150°C until a wooden skewer inserted in the centre comes out clean.
  7. Leave bread to cool in tin for 10 minutes, then remove the bread from tin and transfer to a wire rack to cool completely before serving.
Dominique Ludwig

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