Seed and Oat Homemade Bread


  • 2 cups raw sunflower seeds (I like: 1 cup sunflower seeds + 1 cup hemp seeds + some pumpkin seeds)
  • 1 cup flax seeds
  • 1 cup hazelnuts or almonds (I also like to add apricot kernels)
  • 3 cups rolled oats
  • 4 TBSP chia seeds
  • 8 TBSP psyllium seed husks (use 6 TBSP if using psyllium husk powder)**See note below
  • 2 tsp sea salt
  • 2 TBSP grade B maple syrup
  • 6 TBSP + 2 tsp melted coconut oil, plus extra for greasing pans
  • 3 1/2 cups water


Use solid (not melted) coconut oil to lather the inside of two bread pans.

In a large bowl, combine all the dry ingredients and stir well. (If using silicon, add the ingredients directly into the pan). In a separate medium bowl, whisk together the maple syrup, oil and water.

Add the liquid ingredients to the dry, and mix together with a spatula. At first the mixture will seem watery; keep stirring until the dough thickens and fully absorbs the water.

Pour the dough into the bread pans. Smooth the top of the dough with the back of a spoon.

Let the dough nap in its crib for 2 hours minimum, though you can also let it rest overnight!

(Soaking nuts and seeds makes them optimal for digestion).

When ready to bake, use a knife to separate the dough form the sides of the pan. If the loaves pull away and retains their shape, you are ready to bake!

Preheat the oven to 350. Place the loaves on the middle rack and bake for 20 minutes.

Remove the loaves from the oven and flip them upside down out of the pans and directly onto the oven rack (or another cleaner rack if you have one). Bake for about 45 minutes more, but begin checking at the 30 minute mark as ovens vary between kitchens. The bread is done when it sounds hollow if tapped.

Let the bread cool completely before slicing; don’t let the warm, freshly-baked aroma seduce you into early cutting, or it will crumble in despair! Store the bread in an airtight container for up to five days, or slice the bread and freeze it for toasting another day.

I strongly urge toasting each slice before serving. Before toasting, each slice tends to retain a moist quality that just ain’t as good as a firm, nutty toasted surface made perfect for eating plain or lathering in ghee and jam or drizzling with olive oil and herbs. Toast, toast, toast! You can let it get cool after toasting if you prefer room temperature bread.


(Recipe and Photo by Emma Frisch)

I’ve been experimenting with this recipe.

Bobbi NOTE: I skipped the psyllium husk . . . is that a natural food? My bread did crumble easy so next time I make it I am going to either add an egg to help hold it together or put 8 tablespoons of oats run through a coffee grinder (in addition to the three cups oats not milled) to see if that adds some sticking power)

High quality salts, herbs, spices, seeds and nuts can be found here. has very nice organic nuts but they also sell a lot of junk food I do not support. Therefore the only food I buy from them are their organic nuts and seeds.

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