An image of a loaf of super seedy bread.

Super Seedy Bread (Gluten-Free)

In addition to being wonderfully versatile, this delicious Super Seedy Bread is gluten-free, oil-free, and vegan! You could enjoy it with nut butter and mashed banana, chickpea sandwich spread, or alongside a warm bowl of your favorite soup.
Prep Time 35 mins
Cook Time 45 mins
Total Time 1 hr 20 mins
Course Main Course, Side Dish
Servings 1

Ingredients
  

  • 475 g Bob's Red Mill All Purpose Gluten-Free Flour
  • 15 g ground chia
  • 15 g whole psyllium husk
  • 1/2 cup Super Seed Mix https://www.replenishhealth.net/super-seed-mix/
  • 3/4 tsp Himalayan salt
  • 1 tbsp coconut sugar
  • 20 oz warm water
  • 2 1/4 tsp instant yeast
  • 1/4 cup oat yogurt
  • 1 tbsp apple cider vinegar

Instructions
 

  • Preheat oven to 425°F, and line a loaf tin with parchment paper (if you use another bread tin to press the parchment down, it will be easier to fill it with the bread batter).
  • Stir yeast and sugar into the warm water and leave for 10 minutes to allow the yeast to activate. If it doesn’t foam up then your yeast may be inactive and your bread won’t rise. Meanwhile, continue with step 3.
  • In a mixing bowl, combine the flour, chia, psyllium, seed mix, and salt, and whisk well.
  • Add vinegar and yogurt to the activated yeast, stir, and then add to the dry mix. Stir the mixture vigorously with a large whisk until it starts to thicken (approximately 1 minute).
  • Pour into the parchment-lined loaf tin, sprinkle some black and white sesame seeds on top, cover with a tea towel, and let rise for 15 to 20 minutes. It should have risen slightly over the top of the loaf tin.
  • Bake for 40 to 45 minutes, until you can tap on the bottom of the bread and it sounds hollow.
  • Remove the loaf from the tin with the parchment and lay the loaf on a cooling rack on its side for 10 minutes, then switch the loaf to its other side for another 10 minutes. This prevents the loaf from sinking in the middle.
  • After 10 minutes on each side, stand the loaf upright and allow to cool completely before slicing.

Notes

  • When making this bread, please bear in mind that it is a wet mix and not kneadable. Do not skip using the parchment to line your loaf tin as this mix will stick. It rises quickly and should not be allowed to overproof as this will lead to a sunken or misshapen loaf.
  • This is a closed-crumb loaf that is filling even when sliced thinly. It stays soft and moist for 2 days after baking. After that, it does make great toast, though it may take longer to toast than regular bread. We would recommend toasting on a lower setting so the edges don’t burn.
  • This bread keeps for several days or can be sliced and frozen.
  • If you don't want to use oat yogurt, use a different plant-based yogurt of choice instead.