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Seed Bread with Sunflower, Pumpkin, and Chia Seeds Recipe

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4.2 from 11 reviews

This hearty Seed Bread is a nutrient-packed, gluten-free loaf loaded with a variety of seeds like sunflower, pumpkin, flax, chia, and psyllium husk for extra fiber. It’s naturally sweetened with stevia or maple syrup and bound together with tahini and water. Perfect for a wholesome snack or sandwich bread, it’s easy to prepare and bakes into a dense, satisfying loaf with a crunchy crust.

  • Total Time: 1 hour
  • Yield: 12-14 slices

Ingredients

Dry Ingredients

  • 1 cup raw sunflower seeds (150 g)
  • 1/2 cup raw pumpkin seeds (pepitas) (80 g)
  • 1/2 cup mixed seeds of choice (hemp seeds, more raw pumpkin seeds or sesame seeds) (approx. 70 g)
  • 1/4 cup ground flaxseed (30 g)
  • 1/4 cup chia seeds (45 g)
  • 1/4 cup psyllium husk powder (45 g)
  • 1/2 tsp sea salt
  • 1/2 tsp powdered stevia (or 10-20 drops liquid stevia or 1 tbsp maple syrup, optional)

Wet Ingredients

  • 1/4 cup tahini (60 g)
  • 1 1/4 cup water (295 mL)

Instructions

  1. Prepare for Baking: Preheat your oven to 375°F (190°C). Line a standard loaf pan (approximately 8.5 x 4.5 x 2.5 inches) with parchment paper, leaving the ends extending over the sides. This will help you easily lift the bread from the pan once baked.
  2. Mix Dry Ingredients: In a large mixing bowl, combine all the dry ingredients — the sunflower seeds, pumpkin seeds, mixed seeds, ground flaxseed, chia seeds, psyllium husk powder, sea salt, and stevia. Stir well to ensure an even distribution of the seeds and powders.
  3. Add Wet Ingredients: Add the tahini and water to the dry mixture. Stir thoroughly until a thick, doughy paste forms, ensuring all ingredients are well incorporated.
  4. Add Dough to Pan: Transfer the dough to your prepared loaf pan. Use your hands to evenly spread and firmly press it down into a flat and even layer to ensure consistent baking.
  5. Bake: Place the loaf in the preheated oven and bake for 50 minutes. To check doneness, gently tap the loaf; it should sound hollow. If it doesn’t, bake for a few more minutes until it does.
  6. Cool: Remove the bread from the oven and let it sit for a couple of minutes. Then, carefully lift the loaf out of the pan using the parchment paper edges. Transfer it to a cooling rack and allow to cool for at least 15 minutes before slicing. This resting time helps the bread set perfectly.

Notes

  • Store bread in an airtight container in the refrigerator for up to 5 days or freeze slices for longer storage.
  • Stevia is optional and can be substituted with maple syrup for natural sweetness.
  • Psyllium husk powder is key to binding the bread since this recipe contains no gluten or traditional flour.
  • Feel free to customize seed mix according to your preference or what you have on hand.
  • For a crunchier crust, you can bake a few minutes longer, but monitor to avoid burning.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Gluten Free
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/seed-bread-with-sunflower-pumpkin-and-chia-seeds-recipe/