Multi-Grain Nut + Seed Bread (gluten-free + vegan)

This gluten-free, vegan bread recipe uses no leavening, and it bakes up into a dense, toothsome loaf that makes killer toast. Easy peasy and über-healthy, what’s not to love?

My holistic chiropractor, Ann Brinkley, is always on at me to eat more protein. “What did you have for breakfast today?” she’ll ask as she digs her thumbs viciously into my IT band. I’d always answer, “a smoothie” or “fruit with yogurt and granola” or “cake”, knowing she’d never be satisfied with my answer. 

Then I made Josey Baker’s Adventure Bread. In fact, I made it six times. I ate it every morning. Knowing that it was waiting to be sliced, toasted, and topped with cream cheese, avocado and sprouts was what got me out of bed some mornings. This time, I was ready when Ann asked after my breakfast.

“I’ve been making this bread that’s all nuts and seeds. It’s really healthy. So I had a slice of that with cream cheese and avocado.” She gave a noncommittal grunt, and I could imagine her picturing conventional “whole wheat” bread with a smattering of seeds in a matrix of refined white flour, and subsequently praying for my blood sugar level. I considered trying to convince her, but thought better of arguing with a woman who was about to crack my neck.

So I just went about my adventure bread baking quietly. Sometimes I’d use olive oil, sometimes coconut. Honey in place of maple syrup. Or I’d add some pumpkin puree or play with the seed combo. But my favorite addition was a smattering of buckwheat groats and millet seeds. The millet adds crunch, and some bites leave you with buckwheat’s deep flavor to which I’m kind of addicted. I think it’s fair to say that I’m addicted to this bread as well. It’s got a lovely, nubby texture that you can really sink your teeth into, and toasting it yields a crunchy crust. The flavor is mild enough to go with whatever sweet or savory toppings you like.

This bread has quite the pedigree. Josey Baker is the founder of The Mill, home to the infamous thick slabs of toast made from house-milled grains. He adapted his adventure bread from Sarah Britton’s Life-Changing Loaf of Bread which, I must say, quite lives up to its name. I’ve seen this type of bread popping up at various places around town, such as at a tasting of Seed + Salt that I went to with Phi and Sarah, and served with smoked onions, sauerkraut and goat cheese at Verbena. Once you try it,  I wager you’ll be hooked, too. (I’m looking forward to trying the crackers of the same name, too!)

A month or two later, Ann told me she was on a cleanse that forbade gluten, dairy and eggs. I again sang the praises of Adventure Bread and this time, she was all ears. The following week she enthused, “I LOVE that adventure bread. I’ve made it six times!”

After the initial trip to the co-op to stock up on psyllium husks, nuts, seeds, and grains, this loaf comes together in no time. Letting it hang out in the pan prior to baking helps to hydrate the grains and nuts, making for a more cohesive loaf, but the time is completely hands-off.

I hope this bread is as lovely an addition to your routine as it has been to ours. If you give it a go, I’d love to hear about it!

Thanks for reading! For more Bojon Gourmet in your life, follow along on FacebookInstagramPinterestBloglovin’, or Twitter. Subscribe to receive new posts via email, or become a sponsor.

Bread Heads:
Thin + Crisp Gluten-Free Pizza Dough
A Farmer’s Market Cornbread with Sweet Corn, Cherry Tomatoes, and Sheep’s Cheese
Gluten-Free Buttermilk Skillet Cornbread

One year ago:
Rye Flour Pains au Chocolat
Two years ago:
Curried Red Lentil, Kale and Sweet Potato Soup
Bergamot Mojitos 
Three years ago:
Blood Orange Upside-Down Cake 
Four years ago:
Chocolate Bouchon Cakes with Black Pepper Ice Cream 
Five years ago:
Cardamom and Plum Jam Crumble Squares

Multi-Grain Nut + Seed Bread (gluten-free + vegan)

Adapted from Josey Baker’s Adventure Bread via David Lebovitz and The Life-Changing Loaf from My New Roots

Be sure to source certified gluten-free ingredients (especially oats) if you or your bread-eaters are highly sensitive. Feel free to trade the maple syrup for honey, the coconut oil for olive or sunflower. Sarah answers a lot of substitution questions in her post, so check it out if you have some! I like this bread best toasted and slathered with cream cheese, avocado, red onion, sprouts, and lox if I’m feeling festive, but go wild with your favorite toast toppings. I’ve got my eye on this kimchi grilled cheese from Karen at Honestly Yum (and the corresponding cocktail [!] by Todd).

Makes 1 (8×4″ or 9×5″ loaf)

1 cup (5 ounces / 145 grams) sunflower seeds
1 cup (3.5 ounces / 100 grams) sliced almonds
1/3 cup (2 ounces / 60 grams) buckwheat groats
1/3 cup (2 ounces / 60 grams) millet seed
2 1/4 cups (6.75 ounces / 195 grams) GF old-fashioned rolled oats
1/2 cup (3 ounces / 85 grams) flax seed
1/3 cup (1 ounce / 30 grams) psyllium husk
1/4 cup (1.25 ounces / 35 grams) chia seed
2 teaspoons fine sea salt
2 tablespoons (1.25 ounces by weight / 40 grams) maple syrup
1/4 cup (1.5 ounces by weight / 45 grams) coconut oil, melted (or olive oil)
2 3/4 cups water

Position a rack in the center of the oven and preheat to 325ºF.

Spread the sunflower seeds, almonds, buckwheat groats, and millet seed on a rimmed baking sheet. Toast in the oven until golden and fragrant, 8-12 minutes.

Meanwhile, in a large bowl, combine the oats, flax seed, psyllium husk, chia seed, and salt. When the sunflower seed mixture has toasted, add it to the bowl and stir to combine. Add the maple syrup, melted coconut oil, and water, and stir to combine well, using your hands if need be.

Line a loaf pan (8×4 or 9×5″) on all sides with parchment paper. Scrape the dough into the pan and use damp fingers to smooth the top, creating a slight dome. Cover the dough and let sit at room temperature at least 2 hours and up to 24 hours.

When ready to bake, position a rack in the center of the oven and preheat to 400ºF. Uncover the bread and bake until deeply bronzed, about 1 1/2 hours (but check it at 1 1/4 hours). Remove the bread from the oven and let cool completely, at least 2 hours, then remove from the pan and discard the parchment.

The bread keeps well, refrigerated airtight, for up to a week or even two. Slice and toast for best results.

172 thoughts on “Multi-Grain Nut + Seed Bread (gluten-free + vegan)”

  1. Just this morning I was thinking to myself that I really need a new healthier breakfast option. I'm so sick of eggs. This loaf is exactly what I was looking for. Quick question though: is there a suitable sub for the rolled oats?

      1. I make this loaf a lot with quinoa flakes instead of oats and amaranth seeds instead of millet. Also I do omit the maple syrup.
        It always turns out beautifully and everyone loves it!!
        Such a great recipe – many thanx!!

        1. That’s great to know that quinoa flakes work here as well as your other variations. Thanks so much for sharing and for the sweet note!

  2. This bread looks great and i'm sure it would toast up well but I don't have a toaster. How is it untoasted? It looks like it would pack well to take to work or evening class perhaps topped with nut butter.

    1. It's still tasty, just not as warm and crusty. I don't have a toaster either, so we use a cast iron skillet on low heat for about 5 minutes on each side. :)

  3. So many seeds! I bet this would be excellent for a party tray of toast and toppings. Or mayyybe I just want an entire plateful of that avocado toast… :)

  4. I love a good hearty bread and this looks like my ideal loaf! Good thing I work by a Whole Foods so I will have to drop by on my way home and pick up the ingredients to make this! Also, where did you find that striped linen towel? I love the texture!

    1. Ah thank you! And let me know how you like the bread. The grey towel I found at a small shop in SF, but the label says it's by Caravan. And the blue one is from Crate and Barrel. :)

    1. I think so. The whole mixture sits for several hours or up to a day prior to baking. If you want to give the ingredients more soaking time than that prior to mixing, I think you would just want to take down the water in the recipe. By how much, I don't know. Let me know what you come up with!

  5. Oh my. I love buckwheat and millet and can imagine how flavorful this is! Beautiful photos too. Look at you, spreading the gospel of adventure bread to the world. ;)

    1. I cut the bread into slices and froze it, and it has become a regular part of my diet. I've done everything with this bread – today I used two thin slices of onion to cook eggs in, fried up a piece of bacon, and made an open-faced sandwich. I added black salt, pepper, and a bit of nutmeg to the top. Everything I do to this bread is fantastic. Thanks so much for introducing me to the concept of seed bread!

      I'm off to try your mint chocolate ice cream… dairy free. Wish me luck!

  6. Thank you, thank you, love this recipe. I used sesame instead of sunflower seeds because that is what I had in the pantry. My Italian, bread loving husband thought it was wonderful. Bless you….

  7. What a divine recipe. I used sesame seeds in place of the sunflower since that is what I had. It turned out great, served it to my non bread eating guests and they wanted the recipe. Thank you for sharing.

  8. I have celiac disease and I never liked „bread with nuts”, so this was a twofold lifesaver, thank you! Would it be acceptable to you if I translated this recipe into Hungarian on my personal blog (a lot of people do not speak English and this would really help them)? With a link and acknowledgements to your blog, naturally.

  9. Cooked a small qty of mix in toasted sandwich maker, delicious with humus ,avocado, red onion and tomato. Great recipe.

    1. Sure, just use a different nut or seed. I'd probably go with pumpkin seeds since they're similar in shape and size to the sliced almonds. LMK how you like it!

  10. wow this looks so delicious!! Since im trying to eat more whole foods i was looking for a bread recipe w/o flour. Thank u so much :-)
    One question though: why do i need to add the oil? And do u think its possoble to replace it w more water/ to leave it out completely?

  11. I have diverticulitis so seeds and nuts can cause issues. Would it be possible to grind all ingredients to form a course flour and still make this bread?

    1. Hi Robert,

      I’m so sorry to hear that! I have no idea if that will work; my guess is you’d need to add a bit more liquid. If you give it a go please report back! :)

  12. I didn’t have a lot of these ingredients, so I substituted a lot. Not enough rolled oats, no psyllium, almonds on hand were either whole or ground…but, that didn’t stop me. I substituted ground almonds for most of the sliced and the rest was chopped. I used sesame seeds, too. Just, whatever I had. It turned out awesome. The opposite of balloon white!!

  13. This sounds great too! I am gradually trying out each of these life changing breads and having some good food too! Soup galore with my sands of all kinds. One healthy winter to come I think!
    I love the idea of molasses too, as I do, I think why didn’t I think of that….? Of course, perfect! So, my first try after Xmas for you are now in line is molasses as I just must do that one. Sounds like Hogmanay to me…what do you think?

  14. I made this last night and let it sit about 16 hours before baking it up this morning. I have to be honest, at first adding the water I was nervous it was too much, but it quickly soaked up and made a beautiful “batter” for the loaf. I baked it for an hour and 15 minutes in a glass loaf pan with parchment. The top came out crispy and the bread was still slightly soft in the middle. Being a gluten-free vegan, this is EXACTLY what I’ve been looking for in a wholesome, nutrient-dense bread. It tastes nutty but still a bit of sweet. Absolute perfection. Going to try using this base for muffins next time! Thanks so much!

  15. Would it be possible to pulse/grind all or some dry ingredients? Or would that change the amounts? I’ve read the good stuff inchia is much more readily absorbed if it’s ground. Thanks! Can’t wait to try this recipe :)

    1. That’s such a good question. I’m guessing it would work, though you may need to add more water since the ground ingredients will likely absorb more liquid. Please report back if you give it a go!

  16. Hi, I made this last night and absolutely love it! It’s just what I was looking for. In your post, you mentioned adding pumpkin purée. Do you have to change the balance of any ingredients when you add a fruit/veggie purée to it? About how much did you add?

    1. Hi Jena, I’m so glad you like the bread! I actually ended up making a bunch of little tweaks to the pumpkin version and putting the recipe in my book, which is due out September 13, 2016. (Read all about it here: I hope you don’t mind waiting a bit for the recipe!

  17. Made this recipe – baked this morning. Let it cool an hour, but couldn’t wait any longer. Sliced and had with a piece of cheese – omg heaven. I will never by crackers again. Will also use to spread with hummus. Yummy! Thanks.

  18. Hello friend! I decided to search for a bread recipe on your blog yesterday and sure enough, this one came up. I’ve made Sarah’s recipe numerous times, but after trying yours this morning (it sat for 4 hours in the pan before baking), I think it’s my favourite. The addition of the buckwheat and millet really add a lot of great flavour to it. I accidentally added in ground flax instead of whole (by weight, though) and even though I was a bit worried, it turned out perfectly. I just wanted to tell you (yet again), how much I appreciate your work! You have made my mornings much better. :)

  19. The recipe says to bake for 1 1/2 hours! at 400°…that’s a long time at such a high heat….I didn’t see another comment questioning the temperature, but I had to check to make sure.

    I hunted for a recipe like this. psyched to make it! Thanks!

    1. Yep, that’s right! Just make sure your oven is calibrated by using an external oven thermometer (you can buy them at any supermarket for about $10). You can take the bread out early or decrease the temp if the bread is overbrowning, but I’ve made it a zillion times as written. :)

  20. I made your bread yesterday and it is absolutely delicious. I am so glad that I found your recipe. My avocado toasts have a new dimension now 😀 Thank you

  21. I would love to make this bread but I do not like using psyllium. Do you have any suggestions what could I replace it with? I know it helps to make bread stick together and make the fluffier, softer texture, but I’d like to omit it if I can. Thank you :)

    1. That’s a great question! I didn’t know there was a difference. I’m pretty sure the stuff in the bulk bins at my co-op is hulled… but if I find out otherwise, I’ll report back!

  22. Just wanted to say that in my excitement to make this recipe, I accidentally skipped the step of toasting some of the ingredients first. I was very worried, but in my opinion, the resulting product was fantastic anyway!

  23. Question for you – I made the Josey’s Adventure bread a couple of weeks ago and while I loved the texture of the outer 1/2″, and the flavor of the bread, the inside had a weird, gummy texture. Underbaked? Too much psyllium or chia? Any recommendations for how to tweak the recipe?

    I just bought a Grindstone Bakery (Sonoma, CA) sprouted seeds loaf and the texture is perfect, as a comparison.

    1. Hi Anne, I hear you about the texture – it does tend to be very moist, which is why we like to give the slices a good long toast in a cast iron skillet on the stove. I’m a fan of Grindstone, too! That bread is made with flour and sourdough starter, and is quite a different process from the adventure bread. I’ve been making a GF sourdough that is similar and which I hope to share here someday, but it’s more complicated and tricky to get right. If you tweak the adventure bread, come back and let me know what you find! Your instincts all seem correct to me; you could try decreasing the liquid a bit, too.

  24. I had been dreaming about this bread ever since I found it on Pinterest. I am always looking for super grainy/nutty bread and find that even things like Brownberry’s “Extra Grainy” isn’t grainy enough. I finally made this today and can safely say it satisfies my need for chewy, crunchy, grainy goodness!! I accidentally bought steel cut instead of rolled oats, but since I let it sit overnight it turned out great. I used olive oil and baked it for an hour and 15 minutes. I’m eating it now with goat cream cheese and sprouts and it’s delicious! I checked the nutrition content with a calculator and holy cow that’s a lot of fiber. I’m looking forward to trying out different ingredients like quinoa and hemp seeds, maybe substituting the water for my homemade apple sauce or pumpkin puree. Mmmm

  25. I baked this bread last night. I wasn’t able to cut the bread, it was all crumbly. Any suggestion what went wrong? Thank you.

    1. It’s definitely not like regular bread because it doesn’t have any gluten to hold it together. I recommend cutting the slices a bit thicker than you normally would using gentle but firm pressure. Toasting helps a bit.

      I think next time I make this recipe I’m going to try grinding some of the ingredients first to see if it holds together a bit better.

      1. I haven’t made any changes. Trying grinding some of the ingredients is what I was thinking too. Hopefully next time it will come out as it should.

  26. Absolutely love this bread. The hardest part is buying all the ingredients! It is so easy and it tastes so good. I love it toasted. I am a real “bread person” but have had digestive issues since having some colon surgery. This gives me all the fiber I ever need, plus the crunch (when toasted) that I love so much of toast. Have made it many times, and shared the recipe many times too.

  27. Hi! I can’t eat oats – any substitutes? I can eat rice flakes if that would be the same? I haven’t eaten bread in so long and am dying to try this!

  28. Absolutely delicious! Didn’t have any millet in the larder so subbed amaranth but I can see that it would be a very versatile recipe. Thank you!

  29. I have been making Sarah’s “Life Changing Bread” since she first posted it and loved it. Then I came across this recipe and tried it and I must say, it’s my new favourite. The buckwheat groats and millet add the perfect crunch. I sometimes add hazelnuts to sub for almonds, and its scrumptious. I never tire of this bread as its versatility is as good with almond butter and blackberry jam as it is with hummus, sprouts, sliced red onion and tomatoes.
    Thank you!!!
    I have forwarded this recipe countless times.

    1. Aw, thanks so much for trying my recipe and for the sweet words – I’m so glad you like the bread! Those serving suggestions sound delicious, as do hazelnuts. Yum!

  30. Thanks a lot for this recipe. I found it, i made it and it hit me. Straight in my heart. I plan to make it again next week and the week after that. Great.
    My daughter and I are vegan and we really really love this bread
    Br, Corinna

  31. Just what i needed. I have always bought seeded bread but it would never come up to the mark with me and I avoided eating bread as much as possible. At 81 I find Cooking a big upheaval even though I love it. I made this Loaf last night sliced it up this morning and put it in the freezer. I use Jam covers to separate the slices. This will last me a while.
    Just in case anyone is interested Have you tried (Carrot and Beetroot Loaf)Yummy.Thanks so much

  32. Thank you for the recipe. Love the bread. How simple it is to make and how delicious it tastes. I have been looking for a gluten and yeast free recipe and this literally came to me! Thank you and God bless😀

  33. Love this bread and actually made and loved a similar “life-changing loaf” recently but unfortunately my celiac doesn’t love even certified GF oats. Do you think there would be any sub for oats in this loaf that would work?!

  34. Hey! I don’t know much about the consistency of psyllium husk, but just wondering, do you know if I could substitute rye flour for the psyllium husk? Is psyllium husk a flour like substance? I really want to make this recipe, but would rather use rye than the psyllium… So I’m interested to hear whether you think it would be worth giving a shot as the bread looks really good!



    1. Hi Angie, Psyllium husk is more of a gelling agent than a flour; I don’t think rye flour would hold the bread together as well as psyllium. I’d recommend making the recipe as written once, then making changes as you like after you’re comfortable with the recipe. You can find psyllium at any health food store – just ask in the supplement section. :)

  35. I am on a medically restricted diet, which includes adding psyllium daily. I went online to find some options to incorporate it into my diet. Having read through the many versions of this bread on other sites, I settled on your recipe. I mixed the ingredients yesterday afternoon, baked the bread this morning, and let it cool while I ran errands. I’m back home and have just finished a toasted slice with a splash of olive oil. Beautiful! I am so glad I found your precise and easy to follow recipe. The bread sliced perfectly, it’s not too moist, not too dry, just right: simply delicious. Thank you for creating this recipe/version of Adventure bread!

    1. Aw, your sweet note completely made my day. I’m so glad you like the bread! It’s in frequent rotation here, too. I also have a pumpkin cranberry version in my cookbook Alternative Baker that you might like. ;)

  36. This is such a delicious bread it has seriously been a life changer! So dense and toothsome (which most gf breads lack) and full of fiber and good things for the body and soul. It reminds me of a bread I picked up at a gluten free bakery in Paris a few years back. I love all the nuts. Wondering if throwing in some dried fruit would work?

    1. I’m so glad you’re loving the bread – thanks a bunch for the sweet note! You can definitely add dried fruit. I have a pumpkin spice version in my cookbook that uses dried cranberries, and Sarah made a cinnamon raisin version here. Let me know what you end up trying! :)

  37. Yum! Just used this bread to make toast with pb&j as a snack. I love the crunchy and hearty qualities this bread adds! I cannot wait to add different toppings. Thank you for the recipe!

    Bonus: I love how I don’t feel guilty about devouring an entire slice.

  38. Waaaaouh !
    I’ve baked this bread yesterday and I am eating it right with a drizzle of olive oil and a pinch of kosher salt and it literally tastes like heaven ! The kind of bread I love and I thought I would never eat again after starting my GF diet … Thank you so much for the recipe, I can’t wait to try the other ones :-)

    By the way, do you have a file with metric conversion (cups to grams) that you’d agree to share with me ? O:-) Because it is always very time-consuming to convert everything. Your recipes are very handy because they include both but it is not the case on most blogs …

    Also for those who, like me, didn’t have psyllium husks, I substituted them with 15g ground chia + 15g flax seeds and it turned out pretty well.

  39. I’ve been wanting to make this loaf for a while and finally got around to it. It’s gorgeous! I added amaranth and used organ oil for the oil component. It was delicious toasted with goat cheese, fresh strawberries (I know it’s January but where I live there happen to be some glorious strawberries at the moment), and slivered date pieces. Thank you, as always, for such magnificent recipes…

    1. Hi Nuriya! Thanks so much for trying the bread! Do you mean argan oil? Amaranth sounds like a delicious addition. I actually found some super sweet strawberries recently too!

  40. I’ve just done all the prep. Letting it stand. I only used one cup of oats (too high in carbs) and replaced it with flax meal 1:1 ratio. I had no millet, so I substituted with roasted pumpkin seeds. Luckily I had buckwheat (never tried this before). I’ve made this bread before, but according to the original recipe and loved it! Also, I’m using mini loaf pans, so I managed to get 9 little loaves. I can’t wait to taste it! Thank you for the recipe 😊

  41. I put it in for an hour and checked and it’s all brown on the top and burned… should I cover and put back in 20 minutes or keep it out????

    1. Hi Heather, wondering whether your oven runs hot and/or if the bread was placed too high in the oven? I’ve made this a bunch of times and so have other bakers and I’ve never seen this happen. Hopefully it’s still salvageable! I’d recommend getting an oven thermometer to test your oven temp – I never bake without mine!

      1. another comment- how do you keep it cohesive? I felt like I molded it really well but when I cut it it crumbled to pieces and I was left with a lot of thick pieces in halves. Otherwise it tasted great and my fiance loved it!

        1. That’s interesting – I haven’t had that happen when I’ve made it and haven’t gotten that feedback from other testers. Did you change the recipe at all? So glad it was still a hit!

  42. This bread came out exactly like the photos. I could not believe how well it sliced. I had to omit the millet seeds as they don’t seem to be very available in Australia. I subbed LSA instead. Not similar but I thought it may be a good addition anyway. I am onto my second loaf and it’s certainly best toasted. Thanks so much for this awesome, healthy recipe.

  43. Thank you so much for this glorious bread recipe. The buckwheat groats (which I normally don’t like) make all the difference! I love making, baking and eating, oh yes and sharing, this bread. It’s the epitome of self care!

  44. I made this bread with some adjustment and let me tell you -it came out delicious and super crunchy outside while also perfectly cooked inside!Thank you for such s great recipe 😊

  45. Hi Alanna, I would like to know how can I substitute the 1/3 cup (1 ounce / 30 grams) psyllium husk that you use in the recipe, because I’m very allergic to psyllium. Can I use xanthan gum instead, how much?, Many thanks for your response

    1. Hm, good question. We only have one type here in the US but I’m not sure which it is – I know there are multiple varieties and I’m not sure how they differ. Any guesses??

  46. I just tried this. I’ve been searching for a good gluten free bread replacement for several years now. I’ve tried various ones, but nothing that works for me, until now! The flavor is so nice, and it is very filling. I’m surprised how well it sticks together. I made 3 loaves, sliced it up and froze it, so I can just pop it in the toaster and go. It’s so good that I ate 3 slices when I first tried it. Hopefully, I can better contain myself in the future. :-) note: I added pumpkin seeds and sesame seeds to mine, just because they were there and I like them. I know it took you a lot of time and effort to figure this out, and I really appreciate you sharing it!

    1. I’m so glad you love the bread! I think it’s pretty brilliant too (thanks to Josie Baker and Sarah Britton for the originals!) You might like the gently spiced and lightly sweetened pumpkin cranberry version in my book Alternative Baker too! :)

    1. There are sunflower seeds in the bread already. I think the flax and chia are important to make the bread hold together because of their stickiness. I recommend trying it as written before you start to experiment! :)

  47. Mixed yesterday, baked today.
    Left out almonds, replaced with pumpkin seeds. Used buckwheat flour instead of groats. Had no chia so left out.
    Didn’t toast seeds.

    This is is soooooo tasty.
    The best gluten free bread i have ever tasted.

  48. Hello Alanna,
    I followed your recipe yesterday evening (I was feeling motivated). The only modification I made was to double the buckwheat (120g in all) because I don’t eat millet any more (bad for my thyroid). I let it cool all night. I just ate a slice with some dairy free butter. It is delicious! I love it! It’s my new favourite bread. Thank you so much for sharing this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *