Bread…but not as you know it!

Bread…but not as you know it!

Oh this is good! 🙂 Really really good! It’s not your fluffy white bread. It’s not your crusty topped loaf. It’s not a flat bread, nor a pitta, but this is good! 😀

There is no wheat, no gluten, no yeast, but this loaf is so tasty! If you’re gluten free, dairy free, yeast free, this is the loaf for you!

It’s a moist solid loaf and you can slice it, toast it, grill it and it holds it shape. Use it as a sandwich, toast, toasted sandwich, anyway you would use bread!

I can’t believe that I only just discovered you could make bread like this! The basic recipe was published by Sarah Britton on her My New Roots blog back in 2013 titled ‘the life-changing loaf of bread‘ and how I wish I’d found it then! Anyway, I’ve adapted it a bit (of course) and I’ve already made it three times because everyone loves it! 🙂

Now, as long as you use a few basic ingredients, the others can be switched about within reason! Add nuts, leave the nuts out, add a handful of different seeds, maybe get adventurous and try adding coconut, cacao, protein powder to make a completely different product (I’m now dreaming of a maca, cacao and coconut loaf to have with my fresh berry jam)! So, lets have a look! 🙂

Seeded yeast free bread (Vegan & Free-From)

  • Servings: 1 loaf
  • Difficulty: easy
  • Print


  • 100g (3/4 cup)  sunflower seeds
  • 35g (1/4 cup) pumpkin or sesame seeds (or a mix)
  • 100g (2/3 cup) linseeds
  • 50g (1/2 cup) whole hazelnuts (or pecans)
  • 150g (1.5 cups)  oats (gluten free if required)
  • 2 tablespoons chia seeds
  • 3 tablespoons psyllium husk powder
  • 1/2-1 teaspoon salt (I used pink Himalayan)
  • 45g (3 tablespoons) coconut oil
  • 350ml cold water
  • *optional 1 tablespoon maple syrup


  1. In a large bowl, put the sunflower seeds, pumpkin seeds, linseeds, hazelnuts, oats, chia, psyllium and salt. Gently combine until thoroughly mixed (a balloon whisk is great for this).
  2. Put the coconut oil in a mug and add the water (and maple if using). Heat (microwave) until the coconut oil is melted, stir to combine, then add to the dry mix.
  3. Stir well until it’s all mixed together, pour into a greased tin (round or loaf) then set aside and leave to soak. When the mixture no longer has any visible liquid (usually 30-75 minutes), its time to bake.
  4. Cook at Gas 5 (375f / 190c) for 20 minutes, then check. When the loaf is starting to pull away from the sides, carefully remove the tin, then put the loaf back in the oven upside down and back for a further 20-30 minutes.
  5. Allow to cool before slicing (if you can resist)! Enjoy!

Serve & Store

  • Use any way you would bread! Eat it as it is, toast it, sandwich it, grill it.
  • Add your favourite sweet or savoury toppings.
  • Store covered (I keep mine in the fridge) for up to a week.
  • Can be frozen. Slice first, then place in a sealed freezer bag.

11 thoughts on “Bread…but not as you know it!

    • Hello James. Thanks for your question and sorry for the delayed response- I had to go and physically measure them for you!
      3/4 cup sunflower seeds
      1/4 cup pumpkin or sesame seeds
      2/3 cup linseeds
      1/2 cup hazelnuts or pecans
      1.5 cups oats
      3 tablespoons coconut oil
      Then the rest of the ingredients are already in spoons or ml.
      I’ve updated it on the main recipe if you wanted to print the recipe out. I hope this is helpful and you enjoy this delicious bread!

      Liked by 1 person

  1. I’m not sure why it took me so long. I finally made it – just as you wrote it except I didn’t wait for it to cool before trying. Thanks for a winning recipe. I know I will be making it often.

    Liked by 1 person

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