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sliced seed bread on wooden board
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Oatmeal Seed Bread

This no-knead oat and seed bread contains no flour or yeast for a dense, oil-free, vegan, gluten-free bread loaded with fiber, protein, healthy fats, and micronutrients!
Course Bread
Cuisine German, Norwegian
Prep Time 10 minutes
Cook Time 50 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 15 slices
Author Michaela Vais

Ingredients

  • 180 g (2 cups) rolled oats
  • 100 g (¾ cup) sunflower seeds
  • 80 g (¾ cup) ground flaxseed
  • 50 g (⅜ cups) pumpkin seeds
  • 30 g (3 ½ Tbsp) chia seeds
  • 30 g (⅓ cup) psyllium husk
  • 1 tsp salt
  • 400 ml (1 ⅔ cup) hot water
  • 1 Tbsp apple cider vinegar

Instructions

  • You can watch the video in the post for visual instructions.
    First, stir all the dry ingredients in a large bowl.
  • Then, add the wet ingredients (water and apple cider vinegar) and mix again – first with a wooden spoon, then with your hands.
  • Transfer the dough to a parchment paper-lined loaf tin (leave overhang for easy removal), cover with a damp kitchen towel (or plastic wrap), and set aside for 30 minutes, preheating the oven to 360F/180C (top and bottom heat) in the last 15 minutes.
    During this time, the ingredients will swell and bind to create a cohesive flourless loaf. The water should have entirely soaked up during this time. If not, leave it for longer.
  • Transfer the loaf to the oven and bake for around 50-60 minutes until the top is golden brown.
  • Finally, remove the seed load from the oven and leave it to cool before slicing. Enjoy!

Notes

  • Don’t omit the psyllium: There is no similar replacement, and it’s necessary for binding and texture.
  • Use a metal loaf pan: Silicone pans don’t conduct heat in the same way and won’t achieve the best toasty, crisp outer texture. Also, note this bread doesn’t rise much, so the smaller the pan, the taller the loaf.
  • Allow to cool completely: The oats and seeds mixture will fully set while cooling but are still sticky directly from the oven- so it’s important to leave it until fully cooled before slicing the loaf.
Nutrition Facts
Oatmeal Seed Bread
Serving Size
 
1 slice
Amount per Serving
Calories
141
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
5
%
Sodium
 
159
mg
7
%
Potassium
 
166
mg
5
%
Carbohydrates
 
12
g
4
%
Fiber
 
4
g
16
%
Sugar
 
0.4
g
0
%
Protein
 
5
g
10
%
Vitamin A
 
5
IU
0
%
Calcium
 
39
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.