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Everyday Seed Bread (paleo vegan with raw option)
Prep Time
20 mins
Cook Time
1 hr
Dehydrating time
6 hrs

Nutrient-dense low-carb gluten-free plantbased bread made from buckwheat, seeds and psyllium husk. I like to call it the Emergency Bread because it is my reliable meal helpline during busy times. It's versatile with savoury and sweet toppings and helps you achieve meal goals in an instant!

Servings: 24 servings
Author: Sabrina @ Straits Road Kitchen
  • 150 g (3/4 cup + 2 tbsp) buckwheat groats, soaked overnight (also works with quinoa flakes)
  • 75 g (1/2 cup) activated sunflower seeds (divided into 60 g + 15 g)
  • 75 g (1/2 cup) activated pumpkin seeds (divided into 60 g + 15 g)
  • 72 g (1/2 cup) activated almonds (also works with hemp seeds, pecans, walnuts)
  • 72 g (1/2 cup) golden flax seeds
  • 20 g (2 tbsp) chia seeds
  • 20 g (2 tbsp) psyllium husk powder
  • 30 g (3 tbsp) extra virgin olive oil
  • 20 g (1 tbsp) coconut nectar (optional)
  • 360 g (1 1/2 cups) filtered water (see Notes for fermented option)
Optional Flavourings for Rye Flavour
  • 1 tbsp cacao powder
  • 1 tbsp espresso powder
  • 1 tbsp caraway seeds
  • 1 tbsp fennel seeds
  1. Make flour. In a food processor, place 60 g of the sunflower seeds, 60 g of the pumpkin seeds, almonds, flax seeds, chia seeds and psyllium husk powder. If you like a ‘rye’ flavour, add in the optional flavourings. Grind the mixture to a fine flour.

  2. Form dough part 1. In a mixing bowl, combine the olive oil, coconut nectar (if using), and filtered water. Slowly pour in the wet ingredients into the flour mixture while the food processor is running on low speed. Process until well-combined and a thick, sticky dough forms.

  3. Form dough part 2. Drain and rinse the soaked buckwheat groats. Add the soaked buckwheat, reserved 15 g each of sunflower seeds pumpkin seeds to the food processor. Pulse a few times just to incorporate, but be careful not to over-blend as we want to retain some texture to the dough.

  4. Transfer dough to loaf pan and rest. Line a 23 x 13 cm (9 x 5 inch) loaf pan with parchment paper. Transfer the mixture out into the prepared pan and allow the batter to rest for at least 2 hours or overnight in the refrigerator.

  5. Bake bread. Preheat the oven to 175°C (350°F). Cover the loaf pan with aluminium foil and bake for 60-75 minutes. Remove the foil and continue to bake for another 10 minutes until the top is firm and just beginning to tan.

  6. Cool, slice and store. Remove the loaf pan from the oven and invert on a wire rack. Allow the bread to cool completely for about 2 hours, then slice into individual servings. Store bread in an airtight container in the refrigerator for up to 5 days, or in the freezer for 1 month.

Recipe Notes

Fermented bread. Substitute some of the water with 1-2 tbsp coconut yogurt whey, sauerkraut liquid or water/coconut kefir. Let the batter rest at room temperature for 6-8 hours or overnight. Then proceed to bake as per instructions.

Raw bread. Make the bread batter, then press into a parchment-lined loaf pan and place in the refrigerator for 6-8 hours or overnight to firm. Remove the bread from the pan and slice to 0.6 cm (1/4 inch) thickness. Arrange the slices on a Paraflexx sheet and dehydrate for 6 hours until a crust forms on the outside. Flip the bread slices halfway through the process to ensure even drying.