This loaf is nothing short of revolutionary. I have made it a few times now, and I am officially obsessed with it. Not only is it full of wholesome, nutritious ingredients, it’s freaking delicious. Toasted, room temperature, or straight out of the fridge, with cashew cream, fruit, jam, hummus… or cheese.
I call it bird bread, because, well, it reminds me of bird seed and is an amazing alternative to white, crusty bread. It makes me feel fulfilled but not weighed down. It’s what I tend to grab these days in the middle of the afternoon to reenergize when lunch is no longer keeping hunger at bay.
The ingredient that holds this loaf beauty together is psyllium seed husks. I know it’s not an ingredient most people keep in their pantries, but, as other blogs have noted, there is no substitute for it in this recipe. And anyway, it’s cheap, good for digestion, and easy to find online or at a health food store. 
Seed and Nut Bread
- Total Time: 3 hours
- Yield: 1 loaf 1x
Description
If you’re trying to be more conscious about what you consume, this seed- and nut-studded loaf is the perfect anytime snack.
Ingredients
- 100 g (1 cup) rolled oats (gluten-free if necessary)
- 70 g (1/2 cup) sunflower seeds
- 70 g (1/2 cup) pumpkin seeds
- 90 g (1/2 cup) flax seeds
- 26 g (2 tbsp.) chia seeds
- 80 g (1/3 cup) hazelnuts
- 80 g (1/3 cup) almonds handful dried cranberries, cherries, or other fruit (optional)
- 27 g (3 tbsp.) psyllium seed husk powder large pinch kosher salt
- 50 g (2 1/2 tbsp.) pure maple syrup
- 360 ml (1 1/2 cups) water
- 35 g (2 1/2 tbsp.) cold pressed coconut oil, barely melted
Instructions
- Grease loaf pan with coconut oil and set aside.
- In a large bowl, mix together all dry ingredients (oats through salt) with your hands.
- In a large glass measuring cup, stir together water and maple syrup and pour over dry ingredients. While mixing, add melted coconut oil.
- Stir until mixture is evenly moistened and all ingredients are evenly distributed.
- Pour into prepared pan, cover with plastic wrap, and let set overnight (or for a few hours).
- Position one oven rack in the middle of the oven and the other rack directly below it. Place a baking sheet on the bottom rack, and preheat oven to 350 degrees F. Bake loaf for 25 minutes.
- Invert loaf directly onto middle rack (you may lose a few nuts/seeds, that’s ok, the baking sheet underneath will catch them!).
- Continue baking 35 minutes, until loaf is nicely browned.
- Let cool completely on wire rack before slicing.
- Loaf will keep in the fridge for about a week and freezes well. I typically slice before storing so that I have a quick and easy snack at the ready.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Baking
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 slice
- Calories: 220
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Frequently Asked Questions
What is psyllium seed husk powder and why can’t I substitute it?
Psyllium seed husk powder is a soluble fiber that acts as the binder holding this gluten-free seed-and-nut loaf together. The article is explicit: there is no substitute for it in this recipe. It’s cheap, good for digestion, and available online or at health food stores.
Why does the loaf need to sit overnight before going in the oven?
Step 5 covers the pan and lets it set overnight (or for a few hours at minimum). This rest allows the 3 tablespoons of psyllium husk powder and 26g of chia seeds to fully absorb the water and maple syrup, firming the mixture into a cohesive loaf that holds its shape during baking.
Why does the recipe have me flip the loaf directly onto the oven rack halfway through baking?
After the first 25 minutes in the pan, step 7 has you invert the loaf directly onto the middle rack (with a baking sheet below to catch falling seeds) for a further 35 minutes. Baking it out of the pan lets all sides brown and crisp rather than steaming inside the pan, giving the loaf its firm, sliceable exterior.
How long does this bread keep, and can I freeze it?
The instructions say the loaf keeps in the fridge for about a week and freezes well. The article recommends slicing before storing so you always have a quick, ready snack — frozen slices can be defrosted by toasting directly from frozen.
Hi there, just made this, can i set it overnight just in kitchen or in fridge?
OMG, just made this and it is to die for! So simple, yet so yummy! Thanks for sharing the recipe with us!