A simple and easy recipe for seriously good gluten free multi-seed bread that is perfectly moist and dense. Made with wholesome ingredients and tastes even better toasted for that perfect crunch!
Winter is upon us and I’m honestly so here for it! Now that the weather is cooling down, I’m back in the kitchen baking and trying out new recipes.
This multi-seed bread recipe is my new obsession! It is soft and airy on the inside, and crunchy and golden brown on the outside.
Apart from being so simple to make, it is also very filling, satisfying and packed with real, wholesome ingredients to keep you fuelled for the day!
Trust me on this one … once you try out this recipe, you’ll never want to go back to store bought kind!
This bread is made with a mix of chia, flax, pumpkin and sunflower seeds. When combined in a bowl with the besan, rice flour, yeast, honey, eggs, apple cider and water, you’ll end up with a seriously good loaf of multi-seed bread!
What is so good about this recipe?
- This bread recipe is so simple to make! The absence of gluten in this recipe means that no kneeding is necessary. *
- Speedy to prepare: It takes just 10 minutes or less to whip the loaf mixture together, making it perfect for the busy and time-poor.
- It freezes and defrosts well.
- This loaf is nutrient dense and loaded with healthy ingredients!
Healthy Ingredients
- Besan flour. Rich source of fibre and protein.
- Sunflower, pumpkin, flax, chia seeds. Great sources of vitamins and minerals including protein, zinc and vitamin E.
- Eggs. High in protein and other vitamins and minerals that help maintain and repair body tissues.
Tips and suggestions
- Ensure your eggs are room temperature: Room temperature eggs mix better with the batter and rise more easily than cold eggs. It will also affect the baking time! The bread will take longer to bake
- Resist the temptation to open the oven while baking! This will affect the loaf’s rise. I suggest you keep the bread in for between 50-55 minutes.
- Serve with soup, add to a salad as croutons or enjoy toasted and topped with your favourite spread!
Best Gluten Free Multiseed Bread
Course: BreakfastCuisine: AustralianDifficulty: Easy1
loaf10
minutes50
minutesA simple and easy recipe for seriously good gluten free multi-seed bread that is perfectly moist and dense. Made with wholesome ingredients and tastes even better toasted for that perfect crunch!
Ingredients
1 cup besan flour
1 1/2 cups self-raising flour
1/4 cup pumpkin seeds
1 tblsp sunflower seeds
1/4 cup chia seeds
1/2 cup flaxseeds
3 tsp honey
1 tsp salt
2 tsp dried yeast
400ml lukewarm water
3 tblsp extra virgin olive oil
3 eggs
1 tsp apple cider vinegar
Directions
- Preheat the oven to 180 degrees Celcius (fan forced) and grease a 9 x 5 inch loaf tin.
- In a large bowl, add the flour, seeds, yeast, salt and stir to combine.
- In a separate bowl, beat the oil, honey and apple cider vinegar together with a whisk. Add the eggs and beat well, then whisk in the water.
- Add the wet ingredients to the flour mixture and using a big spoon , stir until just combined.
- Pour the bread mixture into the loaf tin and bake for 50-55 minutes or until golden brown and a toothpick comes out clean.
Notes
- Storage suggestions: This will keep for up to 4 days at room temperature. Store it in the freezer for up to three months or so. Before freezing I like to slice the bread and to defrost the individual slices. You may let them rest at room temperature or toast them.
- Kneading is the process of developing the gluten found in wheat flour in traditional recipes.
Did you make this recipe?
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