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!
More Bread Recipes:
- 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
- Gluten-Free Garlic Bread Bruschetta
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this multi-grain nut and seed bread recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Multi-Grain Nut + Seed Bread (gluten-free + vegan)Print Recipe Pin Recipe
- 1 cup sunflower seeds (5 ounces / 145 grams)
- 1 cup sliced almonds (3.5 ounces / 100 grams)
- 1/3 cup buckwheat groats (2 ounces / 60 grams)
- 1/3 cup millet seed (2 ounces / 60 grams)
- 2 1/4 cups GF old-fashioned rolled oats (6.75 ounces / 195 grams)
- 1/2 cup whole flax seed (3 ounces / 85 grams)
- 1/3 cup psyllium husk flakes (1 ounce / 30 grams)
- 1/4 cup whole chia seed (1.25 ounces / 35 grams)
- 2 teaspoons fine sea salt
- 2 tablespoons maple syrup (1.25 ounces by weight / 40 grams)
- 1/4 cup coconut oil, melted (or olive oil) (1.5 ounces by weight / 45 grams)
- 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 (8x4 or 9x5") 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 400ºUncover 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.
Anne A says
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.
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.
Anne A says
Thanks Alanna, I'll give it a try and report back.
What ever happened with this sourdough recipe? I would love to have it (even if it's a little tricky/imperfect). Thanks for this bread, it is perfect like all of your recipes!
Awww thank you, I'm so glad you like it!! I never solidified the sourdough recipe and it was based on a friend's that swore me to secrecy. But then I discovered Arise Bread and I stopped working on it because it was so much better than mine! But I'd like to try this GF sourdough recipe someday.
Awesome, I'll check it out, thanks!
Amanda Grant says
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
I'm so glad you're enjoying the recipe! I do love how versatile it is. There's also a pumpkin version in my cookbook! ;)
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.
Did you make any changes to the recipe? All other readers have had success with it.
Amanda Grant says
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.
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.
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.
Yay! I'm so glad you're a fan. :)
I love this bread too I've made it quite a few times now. It's so delicious. Thanks for sharing your recipe.
So glad you like it!
Eden Barker says
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!
I'd say it's worth a try! Let me know if you give it a go.
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!
Amaranth seems like a perfect substitute for millet!
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.
I have forwarded this recipe countless times.
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!
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
I had tried it but it seems too dry :(
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
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😀
I'm SO glad you like it!
Sadie Morgan says
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?!
Hi Sadie, I've never tried it without oats, but there are a bunch of comments on Sarah's life changing loaf recipe. It looks like a bunch of folks have subbed in quinoa flakes 1 to 1 with good success! It looks like you could try rice flakes, too! https://www.amazon.com/EDEN-Brown-Flakes-Ounce-Pouches/dp/B001QXYWPE I don't love the taste of quinoa flakes, so rice might be tastier. Let me know if you try either of these!
Sadie Morgan says
Awesome thanks I'll try and let you know how it goes
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!
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. :)
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!
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. ;)
Holly Ladd says
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?
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! :)
I added sliced, dried goldenberries and it is delicious!
Susan Liu says
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.
Aw, I bet this makes killer pb&j! Thanks so much for trying my recipe and for the sweet note. :)
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.
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...
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!
Yes argan oil!! You must also try it drizzled with over the combination of dates and strawberries :)
Well that sounds amazing! Thanks for the tip. <3
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 😊
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????
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!
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!
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!
Leah Rice says
Can i use psyllium husk powder?
Probably, you'll just want to research what conversion to use. Please come back and let me know what you try!
Dolphia Nandi says
Do I need a pizza stone ? Or, I can bake just like that ?
You don't need one.
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.
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!
Yes, I love all those things too! So glad you're enjoying this bread. <3
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 😊
Elsa Dambolena de Mills says
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
I'm not sure, but please let me know if you try that substitution!
Hi. The loaf looks great. I am.a little confused about the type of millet used here.
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??
Mandy McKenzie says
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!
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! :)
Can you change out any of the seeds to something else? Such as the sunflower seeds
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! :)
Owain Phillips says
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.
This is the best GF bread I have had, ever. And I can make it at home. Thank you!
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.
That substitution sounds perfect. I'm so glad you love it!! Thanks a bunch for the sweet note.
Joanne in Montreal says
Well, as promised in the comments to your delicious maple-sweetened apple rhubarb cobbler with oat flour biscuits, I finally tried this recipe. I really, really wanted to like it, specially with all the great reviews and the high expectations set up by the inspiration recipe's title (life-changing bread no less), but I guess it's just not what I'm looking for in a bread. It does indeed benefit from a good long toast in a cast-iron pan (I actually use the rounds from old-fashioned wood stove tops as my toaster) but I was wishing for a little more flavour (somewhere in between this loaf and Alice Medrich's Date-Nut Cake with Cherries and Buckwheat published. The latter is delicious with cheese but I am looking for more of a breakfastloaf). Then, last night, I was flipping through your Alternative Baker cookbook and may have found it! Pumpkin Cranberry Nut and Seed Loaf. I'll be trying this one next!
Thanks for the note Joanne! That date-nut cake does sound delicious. I like my breads more on the savory side like this one, but you could absolutely add in more sweetener and dried fruits if you want to make it your own. Please let me know how you like the pumpkin cranberry version in Alternative Baker! You might also like Snixy Kitchen's cinnamon raisin version.
Sandy Schuler says
I just received your cookbook and I am In the process of sourcing ingredients, mostly online since most are not available where I live. I want to make the pumpkin, cranberry nut and seed loaf. I am trying to find the psyllium husks. Does the recipe use flakes, powder, whole? And do you have a favorite brand? Thanks so much. Everything in the book looks delicious, I can’t wait to experiment!
Hi there! Thanks so much for getting my book - I hope you love the recipes! Sorry you're having trouble sourcing some of them. The psyllium husk that I use are flakes I believe. I get mine in bulk at my co-op so I'm not sure what brand they are. They look like this. It looks like they might be stocked with supplements in stores. It's the main ingredient in Metamucil (though Metamucil might contain other stuff you don't want to put in your bread.) I think whole psyllium would work fine too. Powder should also work, you would just need to decrease by volume. Let me know what you're able to find and I can help adapt the recipe if need be!
Hello! Just wanted to let you know I made this awesome loaf yesterday - but had no psyllium. It was an awesome success anyways :) You actually can replace the psyllium with extra chia seeds. In moisture, they form a sort of gel-like substance. I used three extra tablespoons of chia - one tblspn I ground into powder and chucked in dry ingredients, then the other 2 I added whole to the wet ingredients first. I made the water hot to help the chia goo along - chucked in chia, honey and maple syrup and let stand until cool. I also added a tablespoon of Amaranth flour for density - it's totally gluten free, and even better than quinoa in healthy content values. The bread held together amazingly well - my hubby even sliced it warm :D So glad I found your lovely blog - thank you, thank you!
That's wonderful to hear! Those substitutions sound delightful. Thank you so much for sharing your variations with all of us!
What kind of psyllium husk should be used? I bought psyllium husk flakes, but I saw you can also get it ground or whole. Same question for the flax seed -- is it ok to use whole?
Thank you for the great q's - updated in the post to specify psyllium flakes and whole flax. Please let me know how you like the bread! :)
Thank you so much for the recipe! I have made it twice and each time it was perfect- everyone loves it!! :):) Delish with peanut butter, banana, cinnamon and walnuts, my fave, or savoury with avocado, cherry tomatoes, rocket and sprouted mungbeans.
I'm so glad you're enjoying the bread - those toppings sound divine!
Jodie Perkins says
This looks FANTASTIC! I'm not able to eat oats though. Any suggestions as to what I could use as a substitute?
Jodie Perkins says
Just scrolled through all the comments and found another person that's not able to eat oats. I saw the suggestion of rice or quinoa flakes. Wondering if you have a preference or another suggestion since I'm sure this ingredient is most important for the bulk of the loaf.
Hi Jodie, I think rice flakes would have a more mild flavor and sturdier texture than quinoa if you're able to find them! Please let me know if you try. I've also seen grain-free versions of this type of loaf (see this recipe). Happy baking! :)
I have a silly question, I think.
I've read the comments and a number of folks have subbed out flax meal for whole flax seed.
I am considering doing that in my next round of batches of bread because they have a giant bag of flax meal on sale and the seeds get stuck in my teeth honestly, and drive me nuts (I weigh out six individual loaves worth into 12 mason jars - one jar for the "needs toasted" parts and one jar for the "untoasted" parts. Then when I want to make a loaf, it's super easy, and it's helped me keep the bread in the fridge/freezer more easily.)
I'm curious if it will ruin the texture/consistency. I feel like the bread IS very forgiving, but I would hate to ruin it with ground flax meal x6 (I've tried all kinds of oils and am not terribly precise about the water/maple syrup measurement, and a couple of times, I have forgotten to set the timer, but it's tasty every time - olive oil probably being my least favorite variant - but I generally can notice the taste of olive oil in baked goods, so it's more my flavorful oil choice than it is olive oil in general, I believe.)
Anyhow, Alanna, have you tried it with flax meal by any chance? What would you do? (I am guessing you'd try it on one loaf, not six, but I am lazy, and weighing everything is quicker by the dozen!)
Hi friend! First of all, genius idea to weigh out multiple jars of dry mix/needs toasted. SO SMART! Second, I love the idea of using ground flax here. Here's my idea: weigh out all the jars MINUS the flax, then test the first loaf with ground flax. Best to sub by weight, although you're right - it's a forgiving enough recipe that it likely won't matter much. You might need to add a little more water since I'm guessing the ground flax might absorb more since there's more surface area exposed. Let me know what you try! Thanks for testing. :)
I can’t use buckwheat flour so is there a substitute
also I would like to make a small loaf
so can I half the quantity
This recipe actually calls for buckwheat groats, not flour. If you don't have buckwheat groats, other people have had luck using more nuts or seeds in their place. Let me know if you try!
I can’t believe this ! I saved your recipe a week back as I liked it and quickly went through it, I am from India and I was in SF last sept a friend took me to the mill and I absolutely loved the adventure bread , today I went back to the photo of the bread I clicked at the mill and thought if somehow I could recreate that bread for me ! And I checked your recipe reading In depth and I am totally floored by the coincidence as you speak about the same bread ! I am going to make it now
What an amazing coincidence! I hope you enjoyed your trip and that this recipe brings back happy memories of SF. Please let me know how you like it.
An we make it in a mini loaf .
And pls help me with the baking time
I would guess you could make 2 smaller loaves and decrease the baking time to maybe 45 minutes - 1 hour?
A friend makes this bread and I love it! I'd love to try making it on my own, but am trying to limit rolled oats in my diet. Have you tried replacing the rolled oats with oat bran? And if so, how does this change the recipe or the result?
Hi Kate, I'm so glad you and your friend love this bread! Hm I haven't tried replacing the oats with oat bran. I'm a little concerned that it would be unpleasantly fibrous. However, I think you could increase the sunflower seeds and almonds or add in some pumpkin seeds in place of some of the oats. I would start by swapping out a cup or so of the oats. Or you could try swapping in some oat bran, maybe 1/2 cup, for some of the oats. You may need to adjust the water in the recipe either way. Please let me know what you experiment with!
Rachele Rosi-Kessel says
I’ve been making this bread for a few years and it’s my favorite bread. I mix it up by using whatever nuts, seeds, grains I might have and it’s always delicious.
Alanna Taylor-Tobin says
I'm so glad you love it! Thanks a bunch for the sweet note and rating.
This bread is the Bomb. I used pumpkin seeds instead of sliced almonds, ground my flax and 1/4 cup of the oats, added 1/4 cup almond meal, subbed more water for the maple syrup. Found I could slice it pretty thin if I want. A meal in a slice.
Alanna Taylor-Tobin says
Aw that makes me so happy and your version sounds delicious – I want to try! Thank you for the sweet note and for sharing your variation!