This nut and seed bread is quite unique in that it’s not light, fluffy, and airy like your typical flour-based bread. Quite the opposite – it’s chewy, nutty, hearty, and filling. The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.
Growing up in Europe, bread was something that accompanied almost every meal of the day. Soft and warm baguettes in France, nutritional dark and hearty rugbrød in Denmark, fluffy and chewy tijgerbrood in Netherlands, thin and salty pretzels in Germany, crusty round kaiser buns in Austria, herbaceous flat focaccia in Italy, or pita-like lepinja in Croatia.
While every bread is special in its own way, one of the European breads always stood out to me – the Norwegian fjellbrød. If you’re all about a dense and hearty loaf of bread, the fjellbrød is all you need. It’s free of sugar, free of white flour, and loaded with whole grains and seeds. It’s also incredibly easy to make – since it’s a no-knead bread, there’s no rising or final proofing.
So, today I’m sharing with you a recipe for dark and dense nut and seed bread. While it‘s not fjellbrød per se, it’s just as wholesome and easy to make.
Tips for Making Nut and Seed Bread
- Nuts: almonds and hazelnuts are my go-to nuts for this bread. They are a type of hard nuts, and so they are easy to grind into a fine meal. Soft, chewy nuts, such as walnuts and pecans, work too, but you have to be more careful not to over-process them.
- Seeds: there are two types of seeds in this bread recipe – non-gelatinous and gelatinous. Non-gelatinous seeds include sunflower seeds, pumpkin seeds, sesame seeds, hemp seeds… any seeds that don’t gel when you mix them with water. You can easily substitute one variety for another, use them in different combinations, or swap them for nuts. Gelatinous seeds, such as chia seeds and flax seeds, have special binding properties and help the bread hold together. You can use them in different ratios, but not substitute them for non-gelatinous seeds or nuts.
- Psyllium: the main ingredient holding this seed bread together is psyllium – a form of soluble fiber derived from the outer portion of the seeds of the Plantago ovata plant. It’s typically processed into one of three forms: whole psyllium husk, psyllium husk powder, and psyllium seed powder. Although each supplement is derived from the same raw seeds, they contain different amounts of soluble fiber, which changes the product’s properties. Psyllium husk – whole or powdered – contains only Plantago ovata seed husks. Psyllium seed powder consists of the husk and seed ground together. This recipe calls for whole psyllium husk.
- Coconut oil: the oil tenderizes the bread, makes it moist, and prevents it from drying out. You can use any oil you like, reduce the amount, or leave it out completely if you’re avoiding oils. It’s not an essential ingredient, but it does help with the texture of the bread.
- Salt: the primary purpose of salt here is to evoke and enhance the flavor of bread. Adding even only a little bit manifestly changes the perception of bread’s flavor, eliciting the full spectrum of complex flavor notes, including a sweetness that would be otherwise absent.
How to Make Nut and Seed Bread
At first glance, the recipe looks impossible; as though it won’t work. There is no blooming, no kneading, no proofing… but mix all the ingredients together and you will find yourself hooked. Here is the step-by-step process:
- Process the nuts. Add the almonds and hazelnuts into a food processor fitted with an S blade and process the nuts into a fine meal. Be careful not to over-process the nuts. If you don’t like a lot of texture, you can also process the sunflower seeds and pumpkin seeds or at least chop them up. If you don’t have a food processor, you can use a high-speed blender to turn nuts into flour or start with almond flour (as opposed to whole nuts).
- Mix the dry ingredients. Add the processed nuts, seeds, psyllium, and salt into a large bowl and mix until well combined.
- Make the dough. Add the coconut oil and water into the bowl and mix again. As the gelatinous seeds and psyllium absorb all the water, all the ingredients will sort of clump together into a very thick dough. If the dough is too thick or some of the dry ingredients aren’t completely soaked, add more water, 1 Tbsp./15 ml at a time.
- Bake. Transfer the dough into a parchment paper-lined 8 x 4 inch/20 x 10 cm loaf pan and bake it at 350ºF/175ºC for 45 minutes. Then remove the bread from the loaf pan, place it directly on a baking sheet (or an oven rack), and bake it for another 20-25 minutes.
- Cool. Transfer the bread onto a cooling rack and let it cool completely before slicing. The bread will continue to firm up as it cools.
Seed Bread Variations
I have tried so many variations of this nut and seed bread. Other than experimenting with different nuts and seeds, you can also add dried fruit (cranberries and raisins are my favorite), maple syrup, and spices (cinnamon and nutmeg go really well with cranberries). If you’d like to turn the savory seed bread into more of a sweet bread, you can substitute the coconut oil for apple sauce or pumpkin puree.
If you try this recipe, please, leave a comment and rate the recipe below. It always means a lot when you do.
Nut and Seed Bread
- 1/2 cup almonds
- 1/2 cup hazelnuts
- 1/2 cup pumpkin seeds
- 1 cup sunflower seeds
- 1/2 cup golden flax seeds
- 1/2 cup chia seeds
- 1/4 cup golden flaxseed meal
- 1/2 cup whole psyllium husks
- 3 Tbsp. coconut oil , melted
- 1 tsp. salt
- 1 1/2 cups warm water (ideally about 100°F/38°C)
- Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 350°F/175°C.
- Process the nuts. Add the almonds and hazelnuts into a food processor fitted with an S blade and process into a fine meal. Be careful not to over-process the nuts. If you don't like a lot of texture, you can also process the sunflower seeds and pumpkin seeds.
- Mix the dry ingredients. Add the processed nuts, seeds, psyllium, and salt into a large bowl and mix until well combined.
- Make the dough. Add the coconut oil and water into the bowl and mix again. If the dough is too thick or some of the dry ingredients aren't completely soaked, add more water, 1 Tbsp./15 ml at a time.
- Bake. Transfer the dough into a parchment paper-lined 8 x 4 inch/20 x 10 cm loaf pan and press it into an even layer. Smooth out the top and bake for 45 minutes. After 45 minutes, remove the bread from the pan and place it directly on a baking sheet (or an oven rack). Bake for another 15-25 minutes.
- Cool. Transfer the bread onto a cooling rack and let it cool completely before slicing. The bread will continue to firm up as it cools.
- Store. Leftover bread keeps well in an airtight container in the refrigerator for 4-5 days. For longer term storage, slice the bread and store it in an airtight container in the freezer for up to 3 months.Roasted, chopped, and ground nuts go rancid more quickly than whole raw ones. So, storing the bread in a cool place is really important.
I made this bread yesterday and it is absolutely delicious. Instead of the yeast I used some baking soda and that worked very good as well. Thank you for your recipes and inspiration!
Thank you so much for taking the time to comment, Christel. You don’t even know how happy I am you liked the bread. The baking soda is a great idea – thank you for sharing. I definitely have to try it the next time I make this bread 🙂
I saved this page and made your nut and seed bread several times. Even doubling the recipe it never lasted for more than a day. However, last time I came back to make sure I didn’t forget any of the ingredients I noticed there was another recipe than the one I used to make (the one with the soaked oatmeal and teff flour). I decided to make the “new” one and it was even more of a success, being described as “heavenly” by my brother. However, I’d like to make the old one again. Would you mind sharing it? Thank you so much for your recipes, I really enjoy them! Warm greetings from Brazil.
Hi Felicitas – for sure! I will email it to you. So happy you and your brother enjoyed so much!❤️ (I am currently not on my work computer, so I will email it to you tomorrow).
Can you email to me as well? ❤️
Of course! Just emailed it to you 🙂
I did not see yeast in the ingred. list.
How much yeast it baking soda do you use?
Hi Kay – my apologies for the confusion. I used to have two versions of this bread on the blog – one with yeast or baking soda and one without. Currently I only have the recipe without yeast on the blog.
Great recipe! I can find teff flour do you have any suggestions for substitutions? I can grind my own flour. Thank you.
Hi Eva 🙂 Yes, teff flour can be difficult to find, unfortunately 🙁 If you can find teff (the actual grain), you could grind it yourself. If not, I would try buckwheat flour or brown rice flour because they have a similar high nutritional profile like teff flour. I have to say that I’ve never tried making this bread with any flour other than the teff. However, I think it would work. Please, let me know how it went if you give it a try 🙂
Can these breads be made in a bread machine?
Hi Rachel, non-breadmaker recipes usually need to be modified to insure success. I don’t own a bread machine, so I can’t test it. However, I honestly don’t think that the recipes will work in a bread machine.
I want to try out this recipe and was just wondering if you can use regular milk or buttermilk instead of almond milk?
Hi Karie – yes, you can 🙂 any buttermilk or simple soured milk will work.
If I make it with instant dry yeast, the way you made, by mixing water and maple…Do you think it will work??
Yes, you can make it with instant yeast. The two yeasts can be used interchangeably. In fact, you don’t even have to dissolve the instant yeast in water – you can mix it right into the dough. Some people have also reported success using just plain baking soda 🙂
Hi Petra, would you know what the amount of carbs per serving are in this recipe? Thank you.
Hi Claudia – according to my app calculator, the whole bread has about 315 g of carbs (out of which 121 g is fiber). So depending on how thick/thin your slices are, you can calculate the amount of carbs per serving. Hope this helps 🙂
Thank you so much! I am really enjoying all your videos and recipes!
Thanku your recipes are to die for, I love watching your YouTube channel and good luck with your baby,Cathy from Australia
Thank you so much Cathy! I am so happy you’re enjoying the videos. Thank you for taking the time to comment – I really appreciate it. BTW, Australia is one of the places I wanna go see so badly!!! I have never been to Australia but heard that it’s beautiful 🙂
Hi Andrea – I am so sorry to hear that! Did you use the exact ingredients or did you substitute anything? (I suppose you didn’t substitute anything since you said you followed the recipe exactly, but I needed to ask). Did you use 8″ x 5″ loaf pan or was your pan a different size? What is your loaf pan made of? I have honestly never had that happen with this recipe. (However, I had that happen with different recipes so I know what you’re talking about). Let’s try to figure out what went wrong.
can i use sesame seeds instead of pumpkin?
Hi Dana – yes, I think that sesame seeds would work just fine 🙂
Why did you change your very good previous bread recipe? That is very disappointing! Please list your original recipe again. It was a 5 star recipe.
Hello Petra, I was in the middle of making your amazing nut & seed bread…when I went back to reference the recipe I realized it had been altered, my steel cut oats were soaking in the almond milk buttermilk…could I please get the original recipe or a copy of it? I would’ve printed a copy had I know it was going to disappear, I absolutely love the original recipe, thank you kindly, D
Hi Darcy! I am so sorry!! I was gonna repost that recipe under a different name. I didn’t even think someone could be in the middle of making the recipe. I am so sorry. I will email it to you right away. It will reappear on my site shortly but in the meantime I will send to your email.
I am in the same situation, searching the old recipe of nuts and seed bread,
please email me at : firstname.lastname@example.org
I just added it back! So sorry for the trouble, Luisa!
Wonderful thanks so much Petra!!
Hi Darcy – just wanted to let you know that the recipe is back on the blog.
Hi! About to try this recipe for the first time using buckwheat flour instead of teff AND I only have powdered phsyllium. How much less would you recommend adding them the husks please? Thank you
HI Esther – while I have never tried it, I think that substituting teff flour for buckwheat should work just fine (they are both gluten-free flour with similar nutritional profile). If you only have husk powder, I would use 1/4 cup + 2 Tbsp. You could probably get away with less, but that’s a good start.
Hi, can I subtitute psyllium with others like buckweet or coconut flour?
Hi, can I replace the psyllium husk with psyllium husk powder and would I need to ajust the amount or make any other changes? I have 2 bags of powder and I’m looking for yummy recipes. If not, do you have other recipes using the powder form? Thank you kindly.
Hi Yolande – the recipe will work even when using a psyllium powder, aka the bread will hold together, but the texture of the bread will be slightly different. There’s quite a bit of psyllium in this recipe, and the whole form provides a bit of a texture. The powder will not. That said, the general substitution is 3 Tbsp. of psyllium powder for every 4 Tbsp. of whole husk. So, I would use 1/4 cup + 2 Tbsp. of powder to start with. Please, let me know how it goes if you give it a try 🙂
Please repost your original nut & seed loaf bread made with teff flour. That bread is truly scrumptious.
Hi Olga – I really didn’t realize how many people liked that bread. I was gonna add it back today (after I posted the new recipe), thinking that nobody would even notice. I really apologize. I just added it back 🙂
Hi Petra, can I subtitute psyllium with the others like buckweet flour or coconut flour ?
Hi Kenken – unfortunately, psyllium is really important in this recipe because it holds the bread together. If you substituted it with buckwheat or coconut flour, it would likely fall apart.
I love this recipes and your other recipes as well. Every recipe of yours that i have made, comes out great! Thank you so much. Your are a great and healthy chef!
Aw, I’m so happy to hear that Ana! Thank you so much for your comment and kind words. It means a lot!❤
May I ask about the use of sunflower seeds and baking soda in your Nut & Seed Bread with Steel Cut Oats bread recipe.
I made another seed loaf with the two ingredients of sunflower seeds and baking soda which made the loaf turn green. Apparently, the chlorophyll from sunflower seeds reacts with baking soda when heated.
Does this occur with your Nut & Seed Bread with Steel Cut Oats recipe?
Kindest Regards Leonie
Hi Leonie – I have heard of that reaction, but never had it happen. I kind of wish I did, lol. Do you remember how much baking soda the bread you made called for? I wonder if the amount of baking soda makes a difference …
Thank you for reposting your original bread recipe; however, you made some changes. Your original recipe used yeast, certain amount of water & recommended rising time. That has been deleted from the updated version. Please add the instructions as found in your original recipe using yeast. Thank you for a very tasty recipe.
Cannot find your original recipe with steel cut oats & yeast. Please repost.
Hi Olga – so sorry! I am updating that post. I will email you the recipe in the meantime.
I have not found the recipe you e-mailed me.
You should have the recipe in your inbox now.
Hellow. If i use psyllium powder instead of hasks how much exactly should i use?
Hi Thania – I would use 4.5 Tbsp. (the ratio of whole psyllium to powder is about 4:3).
Thank you so much! I made the recipe and i just love it! Now we can eat some bread with benefits.
So happy you enjoyed the recipe. Thania! Thank you so much for the feedback ❤
I made the bread twice, and both times it came out almost in the center. i find that when cooking with psylium husks it can do this, or is it just me? Its always gummy in the center..
Hi Debbie – did you make the one with steel cut oats or without? Also, what size is your loaf pan? And what material is the loaf pan made of? My bread always comes out dry, so I’m thinking it must be something other than the psyllium …
Rajaa Dawood Dolly
I’m so sad I couldn’t find the whole psyllium neither the powder to make your healthy keto bread loaf ❤️ Many thanks dear Petra
I am sorry to hear that, Rajaa! Is online shopping an option for you? I know that both Amazon and iHerb carry it.
I found psyllium in Walmart’s drugstore deptmt.. My question: is oil in this compound nessesary-I tried olive oil but it came too oily, so I have fisically wipe it out from pieces of bread and I am not sure about coconut oil. Will ghi work? Also I use just one drop of lecitin to mix water and oil
Hi Lena – hmm, I don’t think that swapping coconut oil for olive oil in this recipe would be a problem. The bread should not come out oily since it only contains 3 Tbsp. of coconut oil. However, you can leave out the oil completely if you’d like. I am just wondering – did you purchase whole psyllium husk? May I ask what brand? BTW, you shouldn’t need any lecithin in this recipe.
Hello Petra, what would the amount be if I sub “ground “flax seed for whole in the Nut and Seed Bread? Much thanks.
Hi Bridget – ground flaxseeds bulk up a more than whole, giving whatever you’re using them for more body. They also soak up more liquid than whole. I have never tried using just ground flaxseeds, but this is what I would do: substitute 1/4 cup of whole flaxseeds for some other type of smalls seeds that don’t soak up liquid, such as sesame seeds or hemp seeds (for the visual effect) and substitute the other 1/4 cup of whole flax for 1/4 flaxseed meal with 1/4 cup extra water. You might need a little more water, but this is where I would start 🙂
Hi Petra, I’m interested in trying out the top recipe, but I can’t eat psyllium husks. Do you think making a flax egg will help to bind it in place of the psyllium? Thanks for the great recipes!
Hi Gabriella – a great question. I haven’t tried it with just flaxseed meal, so I’m not sure. However, I do make bread out of flaxseeds (no psyllium) and it holds up really well, so maybe? I would test just a small batch and see how it goes (so you don’t waste a lot of ingredients).
Can you tell me the macros on the first recipe (keto). This looks amazing and after reading most of the comments, I hafta try it!
Hi Cynthia – for sure! There are 16 servings in this loaf of bread and each serving has 15.8 g fat, 12 g carbs (out of which 8 g is fiber), and 6.1 g protein. Hope you enjoy the recipe 🙂
Thank you so much!
Can we use any other oil instead of coconut
Hi Neha – I tried this bread with olive oil and it worked just fine. So, yes! Just make sure that the oil you use has a high smoking point.
This looks to die for, can’t wait to try! By chance, is there a substitute for the oil? Thank you for all the beautiful recipes!
Hi Candra – the recipe will work without the oil. However, the oil keeps the bread soft and tender.
Hi Petra, I have few questions.
In recipie video I didn’t see you adding flaxseed meal, but it is written in ingredients. Should I add it? Can you please tell me how much psyllium powder in case I don’t have husks? And please the last thing can you write masurments of your loaf pan since I live in Europe. Thank you so much for this beautiful recipe ❤️
Thank you for the lovely comment Vanesa! ❤️ I didn’t even realize that I forgot to add the flaxseed meal until someone has pointed it out (not sure if it’s in the comments section here or on my YouTube channel). Anyway, I guess the recipe works even without it 🙂 However, I do normally add the flaxseed meal. Every recipe has both metric and imperial measurements. If you need metric measurements, just click on the green link that says “metric” (under the ingredients section in the recipe box) and the ingredients will automatically switch. I have never tested this recipe with the powdered form of psyllium, so I am not sure what the measurements would be. If you use too little, the bread will be crumbly (won’t hold together very well). If you use too much, the bread could turn out a bit slimy (which is the texture of psyllium that is not contrasted with other ingredients). If I had to guess, I would try 1/4 cup psyllium powder.
Thank you for fast response
I saw metric measures, it is very helpful, but I didn’t find the measurement of your loaf pan..
So sorry, Vanesa – I misread your comment. The loaf pan is 26 cm x 13 cm (those are the measurements given by the manufacturer). The inside measurements (from one inside rim to the other) are 21.5 cm x 11 cm.
Thank you so much!
is it possible to leave out the whole flaxseeds and substitute it with more (or how much you tell me) of the flaxseeds meal?I only have the flaxseed meal not the whole seeds.
Thank you so much, beautiful receipe!
Hi Rossella – while I have never tried it, I am pretty sure it will work just fine. Ground flaxseeds absorb more water than whole flaxseeds, so you will need to increase the amount of water you use. Generally speaking, if you substitute 1/2 cup flaxseeds for 1/2 cup flaxseed meal, you will need to increase the amount of water by ~ 1 cup (240 ml). Since the recipe calls for 1/4 cup flaxseed meal already, I would probably just use 1/2 cup flaxseed meal (in total) and 2 cups of water. Hope the bread turns out great 🙂
I am sorry I didn’t specify I am asking it for the nuts and seeds bread, without the steel cut oats
Hello Petra! I recently find your videos in YouTube. I make the peanutbutter cookies, and eat them all in 3 days!!! I not need to say how much I love them
Now I’m looking into your seed bread recipe, but I only have the vitamix, I don’t own a food processor. Petra do you think that I can use the vitamix instead the food processor???
Hi Roma – so happy you enjoyed the peanut butter cookies! 🙂 Which bread are you looking at – the one with or without steel cut oats?
I was pleasantly surprised when I started watching people using psyllium husk for baking. It is very popular in India and it is generally consumed by people who suffer from constipation. I saw it in the Indian store the other day and kept wondering if it is the same thing or something different that is used in baking. While I love the recipe, I am afraid to use psyllium husk but then you mentioned in one of your comments that it is a required ingredient as it holds the mixture together.
The pictures are gorgeous, both the bread and the crackers.
Thank you so much Mita! Why are you afraid of using psyllium? It’s truly a wonderful ingredient. Let me know if you have any questions about it 🙂
Because in India constipated people have it. It’s more like a stool softener
I see. Yes, it can be used as a laxative, but it also reduces triglycerides, cholesterol, blood sugar and blood pressure levels. Here in Canada doctors recommend that psyllium is consumed regularly as a part of a healthy diet.
Magyarországról írok, Budapestről. Nagyon szép hely!
Nagyon tetszenek a videóid! Köszönöm!!!
Thank you so much! ❤️
Surfpuppies n BFree
Thank you for the wonderfully nutritious sedd n nut bread recipe. I made it today but substituted the flaxseed with a total 1/2 cup flaxseed meal, 2 cups of water and 2 tblsps of honey. I also put it in the second time for 20mins and turns out amazing! Thanks heaps for sharing.
That’s so awesome! Thank you so much for the feedback and for sharing your substitutions. I really appreciate it ❤️
Thanks! Blessed Day! :-))
Thank you, Petra! Your nut and seed bread is absolutely delicious! It reminds me of a dense, European bread I use to buy before I became gluten free. I have started to bake a savory one by omitting the maple syrup and adding herbs. That one goes well with hummus. I have baked several loaves over the last 6 months not just for me, but for my friends. Everybody loves your bread, so I refer them to your awesome website that has many more wonderful recipes. Thanks again for the well made videos and recipes!
Aw, you’re so kind, Silvia! Thank you so much for your support! ❤️ I am so happy you like the bread.
Where are the written directions for the crackers?
Never mind, I found it.
Awesome! Don’t ever hesitate to reach out if you have any questions.
Hi the nut n seed bread without oats do u need to bake it twice . As I am unable to understand it says bake for 45 mins then remove it Frm time then again bake for 15 – 20 mins . Am I getting this right ?
HI Unya – yes! Remove the bread from the oven, place it on a baking sheet, and bake it for additional 15-20 min.
I love your recipes. What can substituted for the Teff flour? Almond or garbanzo bean? Thank you.
Hi Kathy – teff flour is quite heavy (high in protein and fiber), so I would recommend using another “heavy” flour as a substitute. The best would be almond flour, amaranth flour, buckwheat flour, chickpea flour, or quinoa flour. If you’re deciding between almond flour and chickpea flour, I would go with finely ground almond flour.
I tried this recipe (with the steel cut oats), and it came out very dry and crumbly, and didn’t taste good at all. I was so disappointed since I’d gone out to get all the ingredients and followed all the steps in the recipe. I substituted peanuts for hazelnuts, I heated the oats in the morning since they hadn’t soaked up much of the oat milk, and I noticed that my yeast was expired. Any ideas?
Hi Vanessa – hmm… it’s odd that the steel cut oats didn’t absorb the milk (I use almond milk). Most of the liquid should have been absorbed and the steel cut oats softened. Woud you mind sharing what brand of steel cut oats you used? As soon as you heat the mixture, you’re losing moisture (water), which might be why the bread turned out crumbly. It’s safe to use expired yeast although I find that the older the yeast is, the more you need to use to get the same density of the bread. The expiry date is a decent estimate of how long the yeast will last, but various conditions (where and how yeast is stored among others) affect how long it will live. I usually throw expired yeast out because it’s too much trouble to experiment with it every time.
Thanks for the reply Petra. The oats were McCann’s imported steel cut Irish oatmeal.Now that I look at it, both the oats and yeast expired in 2018, thought the yeast was stored in the refrigerator. (I haven’t done any baking in the past year!) Maybe an egg would have helped?
Hmmm, I honestly don’t think that the bread was crumbly because the yeast or the oats expired. The number one thing I would recommend is not heating up the milk. And just a few more things that come to mind:
1. Did you use both the re-hydrated oats AND the milk? (I just realized that the instructions don’t say to add the milk to the other ingredients, just the oats).
2. Did you use whole psyllium husk? (There are two versions of psyllium – whole and powdered. The powdered psyllium soaks up more liquid than whole).
3. Did you make any other substitutions other than swapping the almond milk for oat milk?
Thanks for troubleshooting with me – the bread sounds and looks so good I hope I can make it successfully. I did add the milk too – it was mostly absorbed into the oats after I heated it. I did make sure to use whole psyllium husk. I substituted peanuts for hazelnuts.
Yea, all that sounds good then. I am just soaking some steel cuts now and they should absorb almost all the liquid. If they don’t, just add the soaked oats with the milk without heating. Please, let me know how the recipe turns out if you make it the second time 🙂
Are there any substitutions for almonds in the first recipe? I can’t do almonds…
Do you think I can sub with walnuts?
Thank you and hoping to make this bread over the weekend.
Hi Susan, yes, definitely. You can sub the almonds for any nut or seed you like (except for flax seeds and chia seeds). However, walnuts are a soft nut, compared to almonds and hazelnuts. So, if you use walnuts, you might want to add them into the food processor after the other nuts and seeds are roughly chopped (so the walnuts don’t turn into nut butter).
Thank you so much for your quick response!
Hi, just looking at the comments where people are talking about substituting yeast. I can’t see any ing for yeast in the recipe.
Hi Ruth – my apologies for the confusion. I used to have two different recipes for nut & seed bread – one with yeast and one without. The one you see here is the version without yeast. So, you can disregard the comments about yeast.
Please repost your original bread recipe using steel cut oats & yeast.
Hi Petra, super happy to find this recipe, but iblive in a small island in cape verde and i couldn’t find the whole psyllium husks, is there a way to replace it with some other ingredients a bit more easy to find.? Its important to me because i need to cut out the gluten in my diet because of health reasons.
Thank u in advance
Hi Lorena, unfortunately, there isn’t any easy substitute for psyllium. However, one of my subscribers said the recipe worked with more chia seeds (as a substitute for psyllium). However, I have not personally tried it, so I cannot guarantee that it will work. Please, let me know if you give it a try.
I can’t find the recipe with teff either. Any chance you would be willing to email it to me?
I just emailed it to you 🙂
Also, I removed your email address from your comment so it is not publicly visible. You don’t ever have to share your email address publicly – I can see it on the backend when you are commenting 🙂
Aww you are so sweet and kind. You come off as such a beautiful soul! Thanks so much for sending the recipe and I truly wish you the best in everything you do. God bless you 🙂
Thank you so much, Sheila! Hope you enjoy the recipe 🙂
This has become my “go to” bread recipe. I think it is fantastic and ticks all the boxes allowing me to enjoy some bread. Well done this is great.
YES! That makes me so happy. Thank you so much for the feedback and rating, Lisa!❤️
This bread looks delicious!! Is there a way to make this recipe nut free? Unfortunately I have family members that are allergic to nuts.
Hi Emelie – I have never tried it without nuts, but I am pretty sure you could substitute the nuts for more sunflower seeds or pumpkin seeds. Please, let me know how it goes if you give it a try 🙂
Hi. I have almond flour instead of while almonds and hazelnuts – how much should I use instead of grinding them myself? Thank you!
Hi Chandra – I would use 1 cup of almond flour instead of 1/2 cup almonds + 1/2 cup hazelnuts.
Thank you! Looking forward to this
Thank you Chandra 🙂
I have made this nut/seed bread many times, my personal favorite was when I blended a good portion of the sunflower seeds with the nuts and only left about 1/4 cup whole. I know it’s personal preference. My friend shared this recipe, as I have a gluten and egg allergy. Love it toasted with some almond butter! Thank you for the recipe.
Thank you so much for the feedback and rating, Luray! So happy you like the recipe!
I’m confused. Just found this recipe for nut and seed bread in a search, but the comments refer to milk, yeast, oatmeal, and teff flour (which I am not familiar with.) None of which are in the recipe. Sounds like maybe there have been several versions published? Can you confirm that the recipe currently showing (Feb 2022) is complete and accurate? It sounds delicious and healthy but I don’t want to buy all those ingredients until I can confirm the recipe. Also, will store bought almond flour work or is it better to grind whole almonds? Thank you so much!
Hi Beth – my apologies for the confusion. I had two bread recipes posted on this page – this nut & seed bread and then another bread recipe (with oats and teff). I only kept the nut & seed bread on this page exactly for this reason – it was too confusing for many people. So, yes, the recipe is accurate 🙂 As far as almond flour goes, it should work as a substitute for ground almonds. The only potential issue is that store-bought almond flour is sometimes defatted, so lower in fat and higher in carbs than ground almonds.
I’m trying to use what I have. Do you have any recommendations for substitutes for pumpkin seeds and sunflower seeds? Here is my plan so far…
1/4 c psyllium powder
1/2c chia seeds
1/4 c Flax meal
3 T coconut oil
1 c walnuts
1c pine nuts
I have oats, oat flour, and peanuts too. I’m not sure this will work.
Hi Ava – a few recommendations:
1. Psyllium is a pretty strong binder, so eliminating the 1/2 cups flax seeds the recipe calls for might not be an issue. However, if you have whole flax seeds, I would add them.
2. I noticed that you increased water to 2 cups. The recipe calls for 1 1/2 cups. (you might need to use 2 cups but it will depend on what ingredients you use – see below).
3. You could substitute the pumpkin seeds and hazelnuts for the 1 cup of walnuts you listed.
4. You could totally use pine nuts in place of sunflower seeds, but pine nuts are pretty pricey, so I probably wouldn’t, lol. If you have more almonds, just chop almonds and add them. Rolled oats are also an option – if you’re substituting a cup of sunflower seeds for oats, I would definitely use less oats because they are more absorbent. Or add more water. I would recommend you watch the video and aim for the same consistency of the dough.
Hope it helps and the recipe turns out great! 🙂
Hi! Instead of almond flour can I use only hazelnut flour? Thank you
Hi Carmen – yes, definitely!
Hello Petra! Thank you so. much for sharing this amazing recipe. I do not have the golden flax seeds and I was wondering if the regular flax seeds would be ok. TIA! 🙂
Hi Sonja – yes, you can use brown flax seeds instead of golden ones 🙂
I made the nut and seed bread, which was delicious but I did find it very hard to slice – so was not able to really get slices. Should I have added more water? Or what can I do to get it more sliceable?
Hi Val – I am really sorry for the late reply! What exactly happened? Was the bread too crumbly/dry when you were slicing it? Too hard/dense to slice it? Also, did you let the bread cool down completely before slicing it? That’s really important.
It’s not exactly crumbly but the edges tend to break away when trying to slice and if trying to toast the slice goes into pieces when trying to retrieve from the toaster. I wondered if I used too many whole seeds. Definitely not too dense to slice.
I’m looking over a recipe you shared for Buckwheat Quinoa Bread. Someone named Sheila asked a question in comments on June 15, 2021. She mentioned a “Nut and Seed bread”. You replied something to her and said :I saw that you were inquiring about the nut and seed bread with teff, Many people love that bread, so that one would be a great choice too!” Well, I cannot find that recipe altho I found this Nut and Seed bread which you mentioned would be “very heavy” but it does not have teff. would you please help me find the right recipe? I would enjoy using teff for variety. Thank you very much!
Ah, yes! I need to re-publish that recipe. I will email it to you for now 🙂