You will love this gluten free seeded loaf, with its soft and chewy crumb, deliciously crisp crust, and amazing flavour thanks to the abundance of mixed seeds. This gluten free bread recipe is incredibly easy to make and only requires a single rise.
Hi friends! Your eyes do not deceive you – this is indeed a brand new gluten free bread recipe, and one that’s been in the works for a while now.
In fact, this is probably one of my favourite gluten free bread recipes I’ve made to date. It’s incredibly soft and chewy, with a crisp crust and an amazing flavour thanks to the abundance of mixed seeds. On top of that, it’s also incredibly easy (and relatively quick) to make, requiring only a single rise rather than the more standard two rounds of rising.
Honey & Oat Bread!
(Side note: if you’re after even more delicious gluten free bread recipes, you should definitely check out my upcoming book on gluten free baking, Baked to Perfection. It includes over 15 gluten free bread recipes – from artisan loaves and burger buns, to baguettes and bagels. You can find more information and all the pre-order links here!)
I’ve received numerous comments and messages about my Ultimate Gluten Free Bread recipe since I published it back in April. I still can’t actually believe just how many of you have made it since then (many on a weekly basis!), and it warms my heart to see the photos of all your gorgeous loaves.
There have also been many questions about adapting the recipe, and most of these fell into one of four categories: how to scale up the recipe (to make a larger loaf, so it will last longer), how to bake the bread in a loaf tin (so it’s more convenient for making sandwiches), whether it’s possible to skip the first rise, and whether it’s possible to include seeds.
Fast No Knead Multi Seed Bread Recipe
Before we get to the bits and bobs of making this wonderful bread – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
For detailed step-by-step photos of making a gluten free bread dough and more information about the importance of psyllium husk in gluten free bread baking, I recommend you have a look at my Ultimate Gluten Free Bread recipe.
Wholemeal Mixed Seed Bread
Although all the ingredients in the recipe should be easily accessible either in your local grocery store or online, I still wanted to include a list of substitutions you can make.
While I’ve included the volume measurements (cups and spoons) in the recipe card below, if at all possible (and I really cannot overemphasise this): USE METRIC GRAM MEASUREMENTS IF YOU CAN.
They’re much more precise and produce more reliably delicious results. This is true for pretty much all of baking – a kitchen scale will invariably give better results than cups and tablespoons.
Quinoa And Chia Bread
And… that’s it. A brand new, glorious gluten free seeded loaf recipe that’s as delicious as it is easy to make. I hope you’ll enjoy it.
You will love this gluten free seeded loaf, with its soft and chewy crumb, deliciously crisp crust and amazing flavour thanks to the abundance of mixed seeds. This gluten free bread recipe is incredibly easy to make and only requires a single rise.
And I’m so excited to welcome you to The Loopy Whisk, where we’re all aboutfeel good recipes that make living with food allergies and dietary requirements easy as cake! (And there’s a lot of cake round these parts.)
Seeded Sandwich Bread, Soft Whole Grain Bread
And I’m so glad to welcome you to The Loopy Whisk, where we’re all about feel good recipes that make living with food allergies and dietary requirements easy as cake! (And there’s a lot of cake round these parts.) I’m happiest in the kitchen and behind the camera, bringing my allergy friendly dreams to life, and sharing them with you.This seeded oat bread is crusty on the outside, chewy on the inside, and has the most delicious crunch in every bite, thanks to all the seeds. This is a hearty loaf that can stand up to any meal, from thick and chunky stews to delicate poached eggs. You’ll use an easy no-knead method to make this yeast bread, which produces a beautiful homemade loaf with minimal hands-on work
The kind that look like they took ages to make, and you wonder how much kneading, shaping, and work went into just 1 loaf? Well, you can make those same beautiful seeded loaves right at home, with hardly any work involved. No kneading, no complex shaping, no mixer needed.
This bread, like my homemade cranberry nut bread and olive bread, will convince anyone that you either bought it from a bakery or spent all day in the kitchen making it—which, of course, you didn’t. Don’t feel like you have to let them in on our little secret. 😉
Seeded Overnight No Knead Loaf Recipe
This texture-lover’s seeded oat bread recipe is based off of my homemade artisan bread, a wonderfully easy and widely popular no-knead bread that’s used by both beginners and experts.
If you’re nervous to try homemade bread, this recipe is a great introduction. Even though the recipe is easy, the bread does NOT skimp on flavor. It’s just a simple way of baking homemade bread inspired by the no-knead technique originating from bread expert Jim Lahey.
The trick is giving the risen dough a rest in the refrigerator. The cool air slows the fermentation process and helps develop better flavor.
Easy Sourdough Bread
The full written recipe is below, but use the following explanations and step photos to help you get started. Bring the dough ingredients together as instructed in the recipe. At first the dough will seem very dry and shaggy and you’ll question if it will even come together. It will. In fact, the dough is a little sticky after it has been thoroughly mixed:
Let it rise.Cover the dough and let it rise at room temperature for about 3 hours. Notice that the dough rises OUT more than it rises UP. That’s ok.
You can move on to shaping and baking the dough, but for best flavor, I strongly recommend refrigerating the risen dough, even if it’s just for a couple hours. I usually refrigerate it for 12 hours.
Village Bakery Seeded Loaf 400g
After the dough rises and rests in the refrigerator, use generously floured hands to shape the dough into a round boule or ball-like shape.
Baking the seeded oat bread in a covered dutch oven traps steam inside the pot, creating that perfect crispy crust. If you plan to bake a lot of bread in the future, you won’t regret buying adutch oven. If you don’t have a dutch oven, a nonstick baking sheet is best. (I use a baking sheet in the video tutorial below. And even have a trick for creating a steamy oven!)
Whichever baking method you use, don’t forget to add seeds/oats to the exterior of the dough (I usually just press them on). And make sure you score the dough with a bread lame or sharp knife before baking. Scoring allows the wet, airy dough to “breathe” as it expands and bakes.
Pumpkin And Sunflower Seed Bread
Honestly, it’s fantastic plain, with a swipe of butter or a dip-dish of olive oil. The bread would also be delicious paired with homemade pesto or homemade honey butter.
But I especially love serving this seeded oat bread alongside a soup, like this creamy chicken noodle soup or homemade alphabet soup. It also gives phenomenal texture to grilled cheese sandwiches, and makes a hearty base for creamy smashed avocado and soft eggs.
If you’re a bread beginner, reference this Baking with Yeast Guide for helpful, easy-to-understand answers to many yeast FAQs. And/or get on the fast track to baking bread like a pro with my free Beginner’s Guide to Yeast email series.
Mary Berry Nordic Seed & Nut Loaf Recipe
Follow this easy no-knead recipe for a hearty loaf of homemade seeded oat bread. Review Notes before beginning. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onMix 100g warm water with the dried yeast, then whisk in 5tbs flour from the total amount. This mixture is called a 'sponge' and it will get the yeast started. Cover with a cloth, leave in a warm place for 1½ hours, stirring once or twice during that time. Meanwhile place all the grains and seeds on an oven tray and bake for 10 - 15 minutes until lightly toasted.
Transfer the grains and seeds to a plate and leave to cool. Mix the remaining flour with the salt in a large bowl. Pour the remaining water in with the sponge and stir until combined. Then tip the yeast mixture into the bowl of flour together with the seeds and grains. Stir with your hands until
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