Hearty Seed Bread

Make no mistake: there is no replacement for a rustic loaf or a hearty sourdough, straight from the oven. I cannot state this firmly enough. But, as with most things, there’s room for more than one option that fits more than one need when it comes to bread (and life). Case in point: this incredibly rich and nutty seed bread that I consistently have sliced and stowed in my freezer. It’s a mouthful of roasty toasty notes that tastes incredibly decadent, and just so happens to be gluten and grain-free. Now, I typically like to think in terms of what something has, not what it is lacking. Which is why I like billing this as a “Hearty Seed Bread” as opposed to broadcasting “Gluten-free” as the headliner in this mouth concert. I like this bread because it’s full of flavor, and unlike many slices of the usual white bread, this one fills me up and keeps me full because it’s bursting to the brim with healthy fats and fiber. Whether you slather it with tahini and dust it with cinnamon and nutmeg, top it with sliced avocado and hot sauce, or simply use it as a vehicle for a DIY egg sandwich and mop up the #yolkporn with it, you truly can’t go wrong. It freezes like a dream (always pre-slice before freezing), and you can throw it right in the oven or toaster from the freezer when ready to inhale. I’ve made it two different ways – with the combo of olive oil and honey, and coconut oil and maple syrup. Your texture will be consistent either way, you’ll just get either that subtle note of coconut or EVOO. Your choice. I call that a win-win. Read on for this incredible (and incredibly easy) bread recipe, which can originally be found on Sher Castellano’s blog here.


Hearty Seed Bread


  • 1 1/2 cups raw pumpkin seeds (divided)
  • 1/2 cup psyllium husks (whole)
  • 1 cup raw sunflower seeds
  • 1/2 cup flax seeds
  • 1/2 cup chia seeds
  • 1 teaspoon fine sea salt
  • 1 tablespoon maple syrup or honey
  • 3 tablespoons olive oil or coconut oil
  • 1 1/2 cups warm filtered water


  1. Preheat the oven to 350 degrees and line a 1-pound loaf pan with parchment paper and set it aside. 
  2. Pulse 1 cup of the pumpkin seeds in a food processor or blender until finely chopped. It should be medium-coarse flour consistency. 
  3. In a large mixing bowl combine the pumpkin seed flour with the remaining pumpkin seeds, psyllium husks, sunflower seeds, flax seeds, chia seeds, salt and maple syrup (or honey). 
  4. Then stir in the warm water and olive oil (or coconut oil), and combine until your batter forms. 
  5. With your hands press the batter into the loaf pan and bake for 45 minutes. 
  6. Take the loaf pan out of the oven and remove the loaf. Put the loaf on a sheet pan so the top is down and return it to the oven to bake for 15 minutes. 
  7. The bread is done when you tap on it and it sounds hollow inside. 
  8. Cool completely and then slice into 16 pieces.
  9. Serve toasted.

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