This is exactly the kind of bread I love. Bird seed bread. Yes, here’s a bread that’s loaded with sunflower seeds, flax seeds, pumpkin seeds, sesame seeds, and chia seeds. A substantial bread, with a fabulous nutty flavor, one that’s great on it’s own. My favorite bread. One that also makes a great piece of toast. This very well be the only bread recipe you’ll ever need.
As a protein powered seed loaf, it could even be supped up even more by using high-protein chickpea, millet or quinoa flour. I choose to use a mix of whole grain and white spelt flour, which can easily be traded out for whole wheat flour.
Believe it or not, although I absolutely love this bread recipe (I mean… REALLY love it!), I’m actually not a bread person. To me bread should serve more of a purpose than just being filler (I’m thinking white toast bread at this moment). Bread has to be yummy, just like my favorite banana bread. This seed loaf is exactly the kind of bread I can get into. It’s fabulous just as it is. And truth be told, I couldn’t way until it cooled before cutting into it. Of course, it crumbles some, but damn it is tasty. I even caught my favorite Schwabe red-handed, even though I said it has to cool first…bread knife, Nutella jar…so guilty. And 3 slices missing! So here it is, round two. The second loaf.
As for other those non-seeds breads, from time to time they are good too. I can enjoy them toasted or as a guilty pleasure… a simple grilled cheese sandwich made with Comté or Old Amsterdam cheese. Add some caramelized onions or fresh slices of fig and you have a gourmet masterpiece (just don’t count the calories!).
Speaking of fig, how about trying a slice of this bread for breakfast with fresh goat’s cheese (chèvre) and fig mustard? So good.
Protein Powered Seed Loaf
Yields 1 loaf of bread
1 cup whole grain spelt flour (130 g)
1/2 cup white spelt flour (Type 630) (65 g)
1 cup fine-cut rolled oats (100 g)
1/2 cup sunflower seeds (65 g)
1/2 cup ground flax seeds (65 g)
1/2 cup pumpkin seeds (65 g)
1/3 cup chia seeds (60 g)
1 1/2 tablespoons sesame seeds
1/4 teaspoon dried tarragon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 x 170 g container Greek yoghurt
6 tablespoons apple sauce
1/4 cup water (60 ml)
1/2 cup extra-virgin olive oil (125 ml)
3 tablespoons honey
1 teaspoon sea salt
1. Grease a loaf pan with butter or oil and sprinkle flour lightly over the base and sides. Alternatively, line the loaf pan with parchment paper, leaving extra around the edges to help lift the seed loaf out of the pan later on. (This is my preferred method since it makes it a super easy to remove the bread from the loaf pan).
2. In a large bowl, combine the flour, oats, seeds, dried tarragon, baking powder and baking soda and mix well.
3. In a second bowl, mix together the yoghurt, apple sauce, water, olive oil, honey and salt until completely combined.
4. Pour the wet ingredients into the dry and mix well to combine.
5. Transfer the mixture to the prepared loaf pan and smooth it out with a spatula. Let the dough stand for 15 minutes.
6. Meanwhile, preheat the oven to 350°F / 180°C.
TIP: If you like, you can sprinkle some more seeds on top of the loaf before transferring it to the oven.
7. Place the loaf pan in the preheated oven (on the middle rack), bake for 20 minutes, then reduce the oven heat to 300°F / 150°C and continue baking for 1 hour, or until the loaf is golden brown and a toothpick inserted into the middle comes out clean.
TIP: You can also do the tapping test. The loaf is done when it sounds hollow when tapped.
8. Let cool completely before slicing. Hard to do, but essential, otherwise the loaf will be crumbly when sliced into.
PS) You can freeze bread too — just slice before freezing for quick and easy toast! Enjoy!