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 RecipeIngredients
- 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
Instructions
- 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.
Notes
Nutrition
Christine // my natural kitchen says
I think yours is the prettiest of these loaves I've seen! I have some of Sarah's version tucked away in my freezer now, and love it for avocado toast. I cannot wait to try yours with buckwheat and millet!
Alanna says
Aw, thank you Christine!! Let me know if you give this one a go. I need to try the original someday soon, too. :)
M-A says
Not sure I need to change my life but I'll definitely give this a try. Thank you for this and your lovely blog as always !
Alanna says
Haha, touché! You're quite welcome.
Anonymous says
can i omit psyllium husk or replace it?
xx
Alanna says
I don't think so, but let me know if you find something that works.
Sonja says
Hi,
The psyllium husk is actually the glue that keeps everything together! So not a good choice to leaf away!
Sonja
Nora says
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?
Anonymous says
Quinoa flakes are a good substitute for the rolled oats!
Sheila says
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!!
Alanna says
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!
Alanna says
Let me know if you try quinoa Nora! You'll probably need to play with the other quantities as well.
Sue/the view from great island says
We love love love this kind of bread in the morning, toasted. I can't wait to try this recipe, great photos!
Alanna says
Yay!! Thanks, Sue!
jacquie astemborski says
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.
Alanna says
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. :)
Eileen says
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... :)
Alanna says
Oooh yeah! :)
Katrina @ Warm Vanilla Sugar says
The more seeds in bread, the better! This sounds lovely!
Alanna says
Word. Thanks Katrina!
Alanna @ One Tough Cookie says
This bread looked gorgeous on its own, but I was truly won over when I saw the avocado + salmon on top! Can't wait to give this a try -- yum!
Alanna says
Aw, thanks Alanna! Let me know if you do. :)
Canned Time says
Absolutely amazing, making a loaf this week!
Alanna says
Ah cool! Let me know how you like it!
Laura (Tutti Dolci) says
I love that texture, what a gorgeous loaf!
Alanna says
Aw, thanks Laura!
The Blonde Chef says
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!
Alanna says
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. :)
Carla says
Look at that texture! It's GLORIOUS! I love it so much and am dying to try it.
Alanna says
Aw! Thanks Carla! Feel free to pop by for a slice. :)
Liz @ Floating Kitchen says
This is just heavenly! All that texture and goodness packed into one loaf! It's gorgeous, Alanna.
Alanna says
Aw! Thank you Liz!
Suzanne says
It looks gorgeous! I always soak my grains & nuts ... would that be in anyway possible making this pretty loaf?
Alanna says
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!
Pang @circahappy says
This looks so yummy & it looks so cool that I totally in love with it. You gorgeous photos always push me over the edge to hurry up and make your food already :)
LOVE LOVE LOVE
Alanna says
Awwww! You're the sweetest Pang, thanks!
Kimberly/TheLittlePlantation says
This bread looks lovely. You must give your holistic chiropractor a slice. It'll win her over for sure ;)
Alanna says
Haha, totally!
Aimee says
Has anyone tried replacing the sunflower seeds? I’m allergic but I would think pumpkin seeds could be an easy substitute.
Alanna says
I'm 99% sure that would work perfectly!
Sandrine says
Original idea. Should give it a go as I love toasted bread. Although my habits re French bread remain hard to change :-)
Alanna says
Nothing can really replace fine crusty loaf, Sandrine. :)
Danguole says
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. ;)
Alanna says
It's a rough job but somebody's gotta do it. ;)
kirinin says
I used flax meal instead of whole seed, and dark molasses rather than maple syrup.
It tastes like happiness. <3
Alanna says
Oooh I love the idea of molasses here. Yay, happiness!
kirinin says
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!
Alanna says
Omg, yum! I am so trying that! How did the ice cream go??
kirinin says
Ugh, not so hot. Non-dairy is tough!
Alanna says
Totally! This base from Snixy Kitchen is the bomb though. Highly recommended! http://www.snixykitchen.com/2015/04/08/vegan-strawberry-coconut-chocolate-chip-ice-cream/
Sarah @ Snixy Kitchen says
Aw! You're so sweet! Thanks for sharing <3 I just was perusing the comments while I wait for my nuts/seeds to toast for a loaf of this magical bread!
Alanna says
Yay! :D
termet says
This must be delicious bread. And how healthy it is :)
Alanna says
Thanks!
Anonymous says
Ob. Sessed. I've made this bread every week since you posted the recipe. Literally the best thing ever.
Alanna says
Aw, that makes me super happy!!! Can you make me one 'cause I just ran out? ;)
Grain says
That's really a treat
cheri says
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....
Alanna says
Aw, so glad you two liked it! Sesame sounds great, I'll have to try that. :)
cheri says
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.
Alanna says
Yay!! I'm so glad you all liked it. :D
Ann Lam says
Just made this today! Thanks, Alanna, for introducing me to this bread.
Alanna says
Oh awesome!! Thanks for trying the recipe Ann. :)
baudolinA says
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.
Alanna says
So glad you love it! I'm down with that; if you could send folks my way for the photos that'd be great. Thanks!
baudolinA says
Sure. And thank you!
Anonymous says
Cooked a small qty of mix in toasted sandwich maker, delicious with humus ,avocado, red onion and tomato. Great recipe.
ayudiah respatih says
Oh my.... U are a amazing photographer... Im drolling... Thanks for the recipe and those lovely pic..
Leah says
Unfortunately, I have a nut allergy in addition to my gluten allergy. Do you have any suggestions for a replacement for the almonds?
Alanna says
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!
mia says
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?
robert says
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?
Alanna says
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! :)
Tamara says
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!!
Airyfairycelt says
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?
Rae says
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!
Cariker Cunningham says
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 :)
Alanna says
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!
Jena says
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?
Alanna says
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: https://bojongourmet.com/cookbook/) I hope you don't mind waiting a bit for the recipe!
Pat says
Can flax be subbed out? My husband is allergic to it.
Alanna says
Not sure, but LMK if you find something that works! Maybe more chia in its place?
Pat says
Is the flax used as an egg replacement or simply for its seediness?
Alanna says
Kind of both - it helps hold the bread together in conjunction with the psyllium and chia.
L. Allison says
I found all the ingredients except the buckwheat groats. Could I just add more sliced almonds?
L. Allison says
Also, do you happen to have the nutritional content to this recipe?
Alanna says
I don't, but I know there are apps for that. :)
Alanna says
That would probably work!
L. Allison says
Thank you! It is prepared
and ready to bake! Cant wait to taste it!
Karen says
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.
Alanna says
Yay!!! I'm so glad you like it!
Kris says
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. :)
Myra Klockenbrink says
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!
Alanna says
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. :)
Faith says
Love this bread.. Quick question what does psyllium husk add to the bread? Does hold together ?
Thanks!
Alanna says
Exactly!
Cagla says
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
iva@culinary postcards says
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 :)
Alanna says
Not a clue, but let me know if you find something that works. :)
Jennie says
Do you use whole millet or hulled millet? (I'm a first time millet user and the shop had both types)
Alanna says
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!
Jennie says
Thanks for your reply Alanna. I was thinking hulled.
Notis Sfakianakis says
i'm allergic to oats. can you do this without any oats?
Alanna says
Probably!
Darcy says
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!
Alanna says
Yay, so glad you liked it!
Aliyah says
This looks absolutely delicious!! Can I use a substitute for the buckwheat groats? Thanks
Alanna says
You could try just using extra oats - the recipe is quite forgiving!