Go Back
Gluten Free Multiseed Bread Recipe

Gluten Free Multiseed Bread Recipe

This buckwheat seed bread is a hearty, wholesome loaf packed with nuts, seeds, and natural flavor. It’s easy to make, versatile, and perfect for both sweet and savory servings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 140 g buckwheat flour
  • 3/4 tsp baking soda
  • 1 tsp fine salt
  • 2 tbsp ground chia seeds or flax seeds
  • 85 g almonds
  • 40 g flax seeds
  • 35 g sesame seeds
  • 65 g pumpkin seeds
  • 70 g sunflower seeds
  • 30 g dried cranberries
  • Ground cinnamon ginger, nutmeg, cloves (optional)
  • 45 ml oil
  • 15 ml maple syrup
  • 1 1/2 tsp apple cider vinegar or lemon juice
  • 360 ml water

Equipment

  • Mixing bowls
  • Baking tin
  • Baking paper
  • Frying pan
  • Knife and cutting board
  • Oven

Method
 

  1. In a large bowl, mix the buckwheat flour, baking soda, salt, and ground chia or flax seeds until evenly combined.
  2. Preheat the oven to 150°C (fan) or 170°C (no fan), then grease and line a baking tin to prevent sticking.
  3. Heat a pan over medium heat and lightly roast the almonds until fragrant, then set them aside to cool.
  4. Add pumpkin and sunflower seeds to the same pan and toast them gently while stirring until lightly browned.
  5. Roughly chop the almonds and prepare any dried fruit by cutting it into smaller pieces if needed.
  6. In a separate bowl, combine the oil, maple syrup, vinegar or lemon juice, and water, mixing until well blended.
  7. Add the roasted nuts, seeds, and dried fruit to the dry ingredients and mix thoroughly.
  8. Pour the wet ingredients into the dry mixture and stir until everything is fully combined.
  9. Let the batter rest so the chia or flax seeds absorb the liquid and thicken the mixture.
  10. Transfer the batter into the prepared baking tin and sprinkle extra seeds on top if desired.
  11. Bake until the bread is fully set and a skewer inserted into the center comes out clean.
  12. Remove from the oven and allow the bread to cool completely before slicing with a serrated knife.

Notes

  • Let the batter rest before baking. This helps the chia or flax seeds thicken properly.
  • Do not skip greasing and lining the pan. This bread tends to stick easily.
  • Roast the nuts and seeds lightly. This enhances their flavor and texture.
  • Allow the bread to cool completely. This helps it set and slice cleanly.
  • Use a serrated knife for slicing. This prevents the loaf from crumbling.