Handy-Dandy Seed Bread
Prep time: ~10 minutes + 3+ hours soaking
Cook time: 60 minutes
Serves: 10
So here’s the big not-so-secret... I’m kind of lazy in the kitchen.
Sure, there are days I love to potter and play, but most days? There are about ten other things I’d rather be doing.
When I say a recipe is “essential,” I don’t mean it in the Martha Stewart kind of way. I mean: this is one thing I make time to make—because it makes the rest of my life so much easier. And honestly? There’s nothing quite like it you can buy, even if you tried.
The recipe itself is simple. But here’s the trick: I mix it together before bed. Then, it’s ready to bake in the morning—while I’m in the shower or getting ready for the day.
Once you’ve got this bread in your life, quick, easy, nourishing meals and snacks can be ready at the click of your fingers.
So why not regular bread?
Well… I eat that too. And I love it.
But this bread? It just makes me feel better.
It’s packed with protein, good fats, and fibre—so it keeps me full, helps balance my energy, and feels easy on my digestion.
And just one slice a day is enough to get things moving in a really good way. Poop like a queen, my friend.
In my mind it is minimal effort with a big ROI.
Enjoy it however you’d eat regular bread—but I especially love it toasted with butter and honey.
Ingredients (one loaf)
1 cup (135 g) mixed seeds (sunflower, pumpkin, sesame)
½ cup (90 g) flax seeds
1½ cups (145 g) rolled oats (use certified gluten‑free if needed)
3 Tbsp chia seeds
4 Tbsp psyllium seed husks (non-negotiable—substitutes won’t bind or gel properly)
1 tsp fine‑grain sea salt
1 Tbsp local raw honey (optional - but makes a big difference)
2 Tbsp chopped fresh rosemary
3 Tbsp melted coconut oil, butter or ghee
1½ cups (350 ml) water
Method
In a bowl mix together all the dry ingredients.
In a saucepan, melt the coconut oil, butter or ghee along with honey.
When melted add to dry ingredients and add in water.
Mix until combined. Mixture may be quite wet. The flax, chia and psyllium will soak up the liquids. Taste the mix for the right amount of seasoning (salt and sweetness). Adjust as desired.
Allow to rest for 3+ hours
When ready to cook Preheat oven to 175 °C (350 °F).
The mixture should now be quite firm with a slightly gelatinous feel. Press into a greased loaf pan.
Optional: Bake in the middle rack for 20 minutes in the pan. In the orginal recipe Sarah suggests you can “then invert the loaf directly onto the oven rack and bake uncovered for an additional 30–40 minutes, until the crust is firm and the loaf sounds hollow when tapped.”
However, I just let mine bake for 50 - 60 minutes until ready. The edges will be lovely and golden and the loaf should feel firm but slightly springy.
Let cool completely before slicing—this makes it easier to cut clean thin slices.
Store in an airtight container at room temp up to five days, or freeze slices for toast later.