This may be the only gluten-free seed bread recipe you’ll ever need. Bold statement, I know. But really, this probably the easiest bread recipe I’ve ever made. It has a beautiful nutty flavor with aromatic undertones of caraway, anise, fennel and coriander — thanks to a “Brotgewürz” spice mix that’s used for making an authentic-tasting German bread. Plus it’s loaded with chia seeds, pumpkin seeds (pepita), sunflower seeds, sesame seeds, and the only “flour” you’ll find in this bread is actually high-protein finely ground almonds.
What’s most amazing is that this gluten-free seed bread has a wonderfully soft texture; so perfect, no-one would even know it is gluten free! It’s even perfect for sandwiches or toast!
So feeling like a domestic goddess, I made this bread twice in ONE week — because it’s that easy. There’s no yeast, no kneading, no chilling, no rolling — none of that nonsense work. This gluten-free seed bread takes about 10 minutes prep time (if that!) and another hour to bake.
Brotgewürz great for the taste and good for your digestive system
I can’t say I have ever had a gluten-free seed bread with “Brotgewürz” but since one of the things I love about German bread, when I do actually eat it is, the hearty taste of darker breads and the aroma from Brotgewürz that simply make it taste wonderful. And since this special spice mix is made from carminative herbs (aromatic digestive herbs) it also aids in digestion, is used as an antiflatulence remedy, increase the nutrient absorption rate of your food, which also helps strengthen your immune system. Good reasons to also start drinking herbal teas that contain one or more of these powerful herbs.
Gluten-free seed bread with homemade Brotgewürz (German bread spice)
You can make your own bread spice for this recipe by grinding the following using a pestle and mortar:
- 1/2 tablespoon fennel seed
- 1/2 tablespoon caraway seed
- 1/2 tablespoon aniseed
- 1/2 tablespoon coriander seed
I used 1/2 teaspoon bread spice in this gluten-free seed bread recipe, but if you prefer a much subtler aroma then reduce the amount to 1/4 teaspoon.
1 cup almond meal (finely ground almonds) (100 g)
1 tablespoon psyllium seed husks
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon German bread spice (Alnatura or see above for homemade)
3 tablespoons chia seeds or ground flaxseeds
1/2 cup pumpkin seeds (65 g)
1/2 cup sunflower seeds (70 g)
3 tablespoons sesame seeds
4 large eggs
250 g quark
1. Preheat oven to 350°F / 175°C and line a loaf pan with parchment paper.
2. In a large mixing bowl, add the almond meal, psyllium seed husk, baking powder, salt, bread spice and chia seeds. Mix well to combine. Add the pumpkin seeds, sunflower seeds and sesame seeds; mix to combine.
3. In a second bowl, whisk together the eggs and quark until smooth.
4. Add the egg-quark mixture to the dry ingredients and mix until combined. Pour the batter into the prepared loaf pan. Garnish with seeds of choice and bake in the oven for 55-60 minutes.
5. Set the bread on on a wire cooling rack a let rest in the loaf pan for 10 minutes, then turn the bread out onto the wire rack to further cool. Allow to fully cool before slicing.
- It is important to remove the bread from the loaf pan to fully cool otherwise it will sweat from the moisture condensing in the pan (we don’t want moist and spongey bread!)
- If you don’t have almond meal on hand, you can grind your own. Just add almonds to a high-powered blender or coffee grinder and use the pulse button until they turn into a fine, grainy consistency. This only takes 20 to 30 seconds!
- Not everyone is a fan of caraway, anise, fennel or coriander so if you prefer a much subtler aroma then reduce the amount of bread spice to 1/4 teaspoon.