Nut & Seed Bread

Nut & Seed Bread

This bread reminds me of the grainy Danish rye bread I grew up having every day. Full of seeds, this is full of fibre and therefore filling bread and great for digestion. This is also a great alternative to refined breads and is naturally gluten free as it contains only a very small amount of buckwheat flour. Contrary to what the name might suggest, buckwheat is not actually a grain but a seed closely related to rhubarb. Nutritionally, buckwheat is particularly high in magnesium, manganese & fibre as well as tryptophan – a mood boosting, sleep enhancing amino acid that also helps regulate our appetite. If you can’t get your hands on a buckwheat flour, you can easily grind your own buckwheat groats in a blender/coffee grinder.


  • 80 gm (1/2 cup) flaxseed
  • 100 gm (3/4 cup) sesame seeds
  • 100 gm (3/4 cup) sunflower seeds
  • 100 gm (3/4 cup) pumpkin seeds
  • 2 tbsp poppy seeds + extra for topping
  • 6 tbsp psyllium husks (5 tbsp if using psyllium husk powder!)
  • 2 tbsp extra virgin olive oil
  • 2 tsp sea salt
  • 60 ml (1/4 cup) whole grain buckwheat flour
  • 350 ml (1½ cup) water


  1. Combine all seeds, psyllium husk, buckwheat flour and sea salt in a bowl and mix well
  2. Add olive oil and water and combine very well until the mixture becomes a thick dough
  3. Let the dough sit at room temperature for 15 minutes, allowing the husk seeds to absorb the moisture and make the dough thick.
  4. Line a bread form with non-stick parchment paper and transfer the dough to the form. The dough should be thick and easy to form with your hands.
  5. Sprinkle with poppy seeds and press gently into the top of the bread.
  6. Bake in the middle of the oven at 160°C (320°F) for 30 minutes.
  7. Take the bread out of the form and bake it for an additional 30 minutes.
  8. Remove the bread from the parchment paper and leave to cool before cutting into it.

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