Wholesome Seed & Nut Bread

Baking Brazil Nuts bread Golden Linseed Grains and Seeds Hemp Seeds Linseed oats Porridge Oats Pumpkin Seeds Rolled Oats Seeds Shelled Hemp Seed Walnuts

by Rebekka Trunz September 15, 2026

A dense, wholesome, and nutrient-packed seed and nut bread, from Rebekka Trunz's new book Green Protein, bound together with oats, seeds, and psyllium husk. Rich in fibre, naturally hearty, and wonderfully satisfying, perfect sliced thin, toasted, and served with sweet or savoury toppings.

Makes 1 loaf (25cm loaf tin)

Ingredients

130g rolled oats
80g golden linseed
80g sunflower seeds
80g pumpkin seeds
80g nuts of your choice, coarsely chopped
4 tbsp psyllium husks
3 tbsp hemp seeds (or substitute with sesame seeds)
2 tbsp chia seeds
1 tsp sea salt
3 tbsp coconut oil, melted
2 tbsp sugar (or substitute with maple syrup)
1 tbsp balsamic vinegar

Method

Mix all the dry ingredients together in a large bowl.
In another bowl, whisk together the melted coconut oil, sugar (or maple syrup), and balsamic vinegar with 350ml of warm water.
Add the liquid mixture to the dry ingredients and mix thoroughly until completely combined.
Line a 25cm loaf tin with baking paper. Add the dough one portion at a time, pressing down firmly each time until filled and firmly compacted.
Cover the tin and rest the dough in the fridge for at least 4 hours (preferably overnight) so the mixture can fully absorb the liquid.
Preheat the oven to 180°C. Bake the bread for 30 minutes.
Holding the baking paper, carefully lift the loaf out of the tin (do this very carefully as it will be very hot). Turn the loaf over onto the oven rack (without the tin) and bake for a further 30 minutes.
Remove the bread from the oven and leave it to cool completely before slicing. (Note: This bread will stay fresh for up to a week stored in the fridge, or can be sliced and frozen.)

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