Super Seed Wholemeal Bread

My mum has always been a whizz in the kitchen and reminded me of the super seeded bread she used to make when she made it for a family dinner recently. It does contain gluten and although I try to steer clear of gluten most of the time, as a one off this bread is really delicious. I also think having a little bit here and there is good for the gut as too much restriction can make intolerances or allergies worse. If you want to sub with other flour like almond or buckwheat feel free to do so, just add extra baking powder so it rises ! My fave thing about this bread is it is packed with so many nutrients from all the different seeds- great sources of fat and plant protein yay!



3 cups wholemeal SR flour ( or your own choice of flour, maybe combo of oat/buckwheat/almond)

1/2 cup bran

1/2 cup wheatgerm

1/2 cup sunflower seeds

1/2 cup sesame seeds

1/2 cup linseeds

1/2 cup poppyseeds

1/2 cup pepitas

2 tbsp honey

1 tsp salt

600 ml coconut milk

2 tsp baking soda


  1. Preheat the oven to 180 degrees
  2. Mix all dry ingredients into a bowl and stir
  3. Combine with the honey & coconut milk
  4. Pour into a lined baking tin
  5. Top with an extra combination of seeds until fully covered on top
  6. Bake for 1 hour
  7. Allow to cool then slice. I love freezing individual slices and then toasting them when you want them. Otherwise  – nothing beats a fresh warm piece out the oven

Some of my favourite toppings:

  • Avocado, olive oil, chilli flakes , boiled egg
  • Ricotta & Pesto
  • Tahini , Honey and Banana
  • Sauteed Mushrooms and Greens

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