nut-seed bread - vegan, paleo
Nut and Seed Bread
Print Recipe
This nut and seed bread is vegan and gluten-free. It’s also high in fiber, protein, and healthy fats. It’s not a light, fluffy, airy type of bread. Quite the opposite – it’s chewy, nutty, hearty, filling, moist, and very satisfying.
Servings Prep Time
1 loaf 30 minutes
Cook Time Passive Time
75 minutes 9 hours
Servings Prep Time
1 loaf 30 minutes
Cook Time Passive Time
75 minutes 9 hours
nut-seed bread - vegan, paleo
Nut and Seed Bread
Print Recipe
This nut and seed bread is vegan and gluten-free. It’s also high in fiber, protein, and healthy fats. It’s not a light, fluffy, airy type of bread. Quite the opposite – it’s chewy, nutty, hearty, filling, moist, and very satisfying.
Servings Prep Time
1 loaf 30 minutes
Cook Time Passive Time
75 minutes 9 hours
Servings Prep Time
1 loaf 30 minutes
Cook Time Passive Time
75 minutes 9 hours
Ingredients
  • 3/4 cup steel-cut oats
  • 1 1/4 cup almond milk
  • 1 Tbsp. lemon juice or apple cider vinegar
  • 1 cup teff flour
  • 1/2 cup almonds, chopped
  • 1/2 cup hazelnuts, chopped
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup golden flax seeds
  • 1/4 cup golden flaxseed meal
  • 1/4 cup psyllium seed husks
  • 2 Tbsp. chia seeds
  • 1 1/4 tsp. salt
  • 1 cup warm water (ideally about 100° F)
  • 2 Tbsp. maple syrup
  • 1 tsp. active yeast, optional
  • 1/4 cup olive oil
Servings: loaf
Instructions
  1. Mix almond milk with lemon juice and let it stand for about 5 minutes. The almond milk should thicken and curdle, mimicking buttermilk.
  2. In a medium-size bowl, mix steel cut oats with buttermilk. Place the bowl in the fridge overnight to rehydrate oats.
  3. When you’re ready to make the bread, combine maple syrup and warm water in a small bowl. Sprinkle yeast over and let stand until yeast is beginning to foam.
  4. In the meantime, combine teff flour, chopped nuts, seeds, psyllium, and salt in a large bowl. Add rehydrated oats, yeast mixture, olive oil, and whisk until all ingredients are well combined.
  5. Cover bowl with plastic wrap and let rise in a warm spot until dough has puffed slightly, about an hour. The dough won’t rise like non-gluten-free dough, but if you touch it, it should feel less dense than before.
  6. Stir dough gently to deflate, then transfer to a parchment paper-lined 8 x 5″ loaf pan (dough should reach to about the top of pan and this is fine). Brush the top of dough with olive oil and let dough rise again until domed slightly, about an hour.
  7. Preheat oven to 350° F. Bake bread until top is dark brown and sounds hollow when tapped, about 75 minutes. Remove bread from pan and let it cool slightly before slicing.
  8. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!