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Seed and oat bread
Baking
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Seed and oat bread

Serves: 13 (makes 13 slices)
Time to make: 1 hr , plus 2 hrs resting
Total cost: $17.81 / $1.37 per serve

(at time of publication)

Ingredients

  • 1 cup sunflower seeds
  • ½ cup flaxseeds (aka linseeds)
  • ½ cup almonds, chopped
  • 1 ½ cups rolled oats
  • 2 tablespoons chia seeds
  • 4 tablespoons psyllium husk
  • 1 teaspoon flaky salt
  • 1 ½ cups water
  • 1 tablespoon extra-virgin olive oil

  • Instructions

    1 Combine dry ingredients in a silicone loaf tin. Mix well with a fork to combine.

    2 Add water and oil and mix until ingredients are well combined and dough is very thick. Let dough sit for at least 2 hours or overnight. Dough is ready when it is solid.

    3 Preheat oven to 175°C. Bake loaf for 20 minutes then remove from tin and bake on oven rack for 30-40 minutes until loaf sounds hollow when tapped.

    4 Allow loaf to cool completely before slicing.

    Nutrition Info (per serve)

    • Kilojoules 840kJ

    • Calories 200cal

    • Protein 6g

    • Total fat 13g

    • –Saturated fat 1g

    • Carbohydrates 10g

    • –Sugars 1g

    • Dietary fibre 8g

    • Sodium 160mg

    • Calcium 60mg

    • Iron 1.5mg

    Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

    Variations

    • Walnut and almond bread: Replace half the almonds with walnut halves or pieces.
    • Gluten-free seed and nut bread: Replace oats with quinoa flakes.
    • Fruit and nut bread: Leave out chia seeds and add 1 tablespoon each of sultanas, dried cranberries and finely chopped dates.

    HFG tip

    • Find psyllium husk in the baking aisle at the supermarket or in the bulk bins.
    • When sliced very thinly this loaf is great as a cracker alternative. Cut slices in halves or thirds.
    • This loaf freezes well. Slice then freeze individually-wrapped slices for quick toasting.

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    Author: Niki Bezzant - Editor-at-large
    Photographer: Devin Hart
    First published: Jul 2014

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