Five Seed Bread

This bread recipe is gluten free, egg free, nut free, dairy free and sugar free.

This bread is a great alternative to regular bread, ideal for breakfast, makes great sandwiches at lunch or just for snacking, topped with nut spread and honey.  It is moist on the inside and jam packed with nutrition, high protein and high fibre.

This loaf is quite crunchy with all those seeds so if you prefer a less crunchy texture refer to the ‘smooth’ recipe, also found in this section, which has been adapted slightly for a smoother, less seedy feel.

• 1 cup quinoa
• ½ cup sunflower seeds
• ½ cup linseeds
• ½ cup chia seeds
• 1 tablespoon psyllium husk
• 2 cups water
• ¼ cup olive oil
• 1 flat tsp salt
• 2 tsp baking powder
• Sesame seeds

1. Set the oven on 200° C
2. Rinse the quinoa thoroughly under running water and then soak for 6-8 hours. Soak the sunflower seeds for 4-6 hours. Alternatively, soak both seeds together overnight.
3. Place the linseeds, chia seeds and psyllium husk in a bowl with 2 cups of water and soak for minimum ½ hour, stirring occasionally.  It will become a gel-like consistency.
4. Strain the quinoa, rinse again and drain thoroughly. Drain the sunflower seeds well. Place into a food processor with the linseed, chia and psyllium gel. Add the salt, baking powder and olive oil and blend for at least 3 mins or until dough-like.
5. Spoon into a loaf tin lined with baking paper and sprinkle the top with sesame seeds. Place into the oven, turn down the heat to 150° C and cook for 1 ½ hours (oven temperatures can vary slightly).
6. Remove from the oven and cool for 30 mins on a rack. Cool completely before cutting into slices.