3-Ingredient Simple Seeded Bread

Ingredients

• Prep Time (Active): 5 minutes
• Soaking Time (Passive): 2 hours (or overnight)
• Bake Time: 1 hour 15 minutes
• Cooling Time: 1 hour
• Total Time: ~4 hours 20 minutes (Active work: 5 minutes)

Intensity & Skill Level

• Difficulty Level: Very Low (Beginner-Friendly)
• Skill Required: Basic measuring, stirring, and patient waiting.
• Special Equipment Required: Standard 8.5 x 4.5-inch loaf pan, parchment paper.

Ingredients

• Seed & Grain Base (3 cups total): 1 cup Rolled Oats (Certified gluten-free if needed)
• 1 cup Mixed Seeds (Equal parts Sunflower seeds & Pumpkin seeds/pepitas)
• 1 cup Binding Seeds (1/2 cup Chia seeds + 1/2 cup Flaxseeds or Whole Psyllium Husk)

Instructions

Step 1: Combine the Base Ingredients

1. In a large mixing bowl, combine the rolled oats, mixed seeds (sunflower and pumpkin), and binding seeds (chia and flaxseed). Add the sea salt. Whisk or stir all dry ingredients thoroughly with a spoon to ensure the chia and flax seeds are evenly distributed throughout the oats.

Step 2: Hydrate and Rest (Crucial Step)

1. Pour the 1 ½ cups of warm water over the dry seed and oat mixture. Stir well with a spatula until all dry ingredients are completely coated and moistened.
2. Let the bowl sit at room temperature for at least 2 hours , or overnight in the refrigerator. During this phase, the chia seeds, flaxseeds, and oats absorb the liquid, swelling to form a thick gel-like matrix that binds the entire loaf without needing flour, eggs, or gluten.
3. Intensity Tip: Check the mixture after 2 hours. It should hold its shape firmly when pressed with a spoon and show no pooling water at the bottom of the bowl.

Step 3: Prepare the Pan and Oven

1. Preheat your oven to 350°F (175°C) . Line an 8.5 x 4.5-inch loaf pan with a sheet of parchment paper, allowing the edges to overhang on the sides so you can lift the baked loaf out easily later.

Step 4: Pack the Loaf

1. Transfer the gelled seed mixture into the prepared loaf pan. Using the back of a spoon or a wet spatula, press the mixture down tightly into the corners and smooth out the top surface.
2. Intensity Tip: Pressing down firmly is vital to prevent the loaf from crumbling after baking.

Step 5: Bake in Two Stages

1. Initial Bake (In the pan): Place the loaf pan on the middle rack of your oven and bake at 350°F (175°C) for 45 minutes .
2. Final Bake (Unmolded): Remove the pan from the oven. Gently pull the parchment paper overhangs upward to lift the loaf out of the pan. Turn the loaf upside down directly onto the oven wire rack (or place it on a bare baking sheet) and bake for an additional 30 minutes . This ensures all sides bake evenly and develop a deep, golden, crispy crust.

Step 6: Cool Completely

1. Remove the loaf from the oven and transfer it to a wire cooling rack. Allow the bread to cool completely for at least 1 hour before slicing.
2. Critical Note: Do not slice the bread while it is still hot or warm! The interior relies on the cooling process to fully set. Slicing too early will make the bread gummy or break apart.

Nutrition

Calories: 165 kcal · Protein: 6.1 g 12% · Fat: 10.5 g 13% · Carbohydrates: 12.5 g 5% – Dietary · Saturated Fat: 1.2 g 6% – Polyunsaturated · Fiber: 5.2 g 19% – · Sugar: 0.4 g 0% · Sodium: 195 mg 8%