If you’ve ever wanted a bread that’s good for you but actually tastes amazing toasted, this one’s it. It’s loaded with seeds – sunflower, pumpkin, chia – and bakes into a loaf that’s nutty, chewy, and just a bit crunchy on the edges. The psyllium gives it that satisfying structure, so it slices clean and holds together perfectly even after a week in the fridge.
Jump to:
Why You’ll Love This Recipe
- It makes mornings easier because I can slice and freeze it for the week. Just toast straight from frozen and breakfast is sorted.
- I love how hearty it feels without being heavy. It’s filling but still light enough to pair with avocado or jam.
- It uses up all those half-empty seed bags hiding in the pantry — and honestly, it feels good not to waste them.
- It’s so versatile: toast it sweet with almond butter and banana or go savory with hummus and tomato. Either way, it hits the spot.
Ingredients You’ll Need
This loaf comes together with a few pantry basics. Everything’s easy to find and even easier to mix. Together, they make a hearty, wholesome bread that’s perfect for toasting. The full recipe card with exact amounts is down at the bottom of the post.
Here’s what you need:
- rolled oats
- sunflower seeds
- pumpkin seeds
- buckwheat groats
- sesame seeds
- chia seeds
- psyllium husk (it’s full of soluble fiber that helps with digestion and heart health, and it’s easy to add to your diet in small ways. you can read more about how it works and how to use it over at healthline)
- sea salt
- olive oil
- water
Instructions
You’ll find all the exact times, temperatures, and measurements in the recipe card at the bottom of the page.
Step One: In a large bowl, combine the oats, seeds, buckwheat, psyllium, chia, and salt. Mix until everything looks evenly distributed.
Step Two: Pour in the olive oil and water, then stir well. The mixture will thicken as the psyllium and chia absorb the liquid.
Step Three: Spoon the mixture into a lined loaf tin and press it down firmly. Smooth the top with the back of a spoon so it bakes evenly.
Step Four: Cover and refrigerate overnight to let it set. This helps the loaf hold its shape and slice cleanly later.
Step Five: Once chilled, bring it to room temperature before baking. Bake until the loaf is golden and firm. Let it cool completely before slicing.
Substitutions & Variations
This recipe’s pretty flexible, so feel free to play around – here’s how:
- Swap the pumpkin or sunflower seeds for chopped almonds or walnuts – it adds a nice crunch and a bit more richness.
- Try adding a handful of chopped dried fruit like apricots or figs for a slightly sweet version that’s amazing with almond butter.
- Sprinkle the top with extra sesame seeds before baking for a golden, toasty crust.
- And if you’re out of psyllium husk, ground flaxseed will work in a pinch – it’ll make the loaf slightly softer but still hold together beautifully.
Storage
If you’ve got a few slices left, here’s how to keep them fresh and just as good later on:
- Store the loaf in an airtight container in the fridge – it’ll stay fresh for up to a week.
- For longer storage, slice it first and freeze the pieces in a reusable bag or container. That way, you can grab one and toast it straight from frozen.
- When reheating, I usually pop it in the toaster or warm it in a skillet until the edges crisp up again
Expert Tips
I always line my loaf tin with parchment instead of oiling it – it makes cleanup quicker and the loaf slides right out.
FAQ
This bread is meant to be hearty, but it can dry out if the mix isn’t hydrated enough. Make sure to measure the water accurately and press the mixture firmly into the pan before chilling.
Yes! Just keep the total amount roughly the same so the loaf binds properly.
Yes – that resting time lets the psyllium and chia fully absorb the water, helping the loaf hold together when baked. Skipping it can lead to a wet or uneven texture.
It likely needs more time in the oven. Bake until golden and firm, or check that the center feels dry to the touch before cooling.
Serving Suggestions and More Recipes
This loaf is one of those recipes that fits just about anywhere – breakfast, lunch, or a quick snack. I love how versatile it is, especially when I’ve got a few slices stashed in the fridge or freezer ready to toast up.
- Try it toasted with smashed avocado and a sprinkle of chili flakes.
- Slice it thin and top with almond butter and banana for an easy breakfast.
- Serve it alongside soup or salad for a hearty, seedy crunch.
- Toast and spread with hummus or vegan cheese for a quick lunch.
- Cut into cubes, bake until crisp, and use as rustic croutons for grain bowls or greens.
If you loved this, you might also enjoy a few more cozy, make-ahead favorites.
Easy Granola makes the best crunchy snack or breakfast topper, Simple Sourdough is perfect when you’re in the mood for classic homemade bread, and Garlic Rosemary Focaccia brings that bakery-style aroma to your kitchen – so good warm from the oven.
If you give this a try, I’d love to hear how it goes. Maybe you swapped the seeds, added something new, or just enjoyed it as is – tell me in the comments! It’s always so fun seeing your kitchen experiments come to life. And if you share it on socials, don’t forget to tag me @glowdiaries___ so I can cheer you on. Thanks for baking along with me — it means a lot.
Seeded Loaf
Equipment
- Oven
- Loaf tin
Ingredients
- 2 cups old-fashioned rolled oats approx. 180 g
- ½ cup sunflower seeds approx. 70 g
- ½ cup pumpkin seeds approx. 80 g
- ¼ cup buckwheat groats approx. 43 g
- 2 tbsp sesame seeds approx. 18 g
- 1 tbsp chia seeds approx. 9 g
- ⅓ cup whole psyllium husks approx. 30 g
- 1 tsp fine sea salt approx. 6 g
- 2 tbsp olive oil approx. 25 g
- 2½ cups water approx. 590 mL
Instructions
- In a large bowl, mix the oats, seeds, buckwheat, psyllium, chia, and salt.
- Add the olive oil and water. Stir well until fully combined and thickened.
- Spoon into a lined or greased 8.5 x 4.5 inch loaf tin. Press down firmly and smooth the top.
- Cover and refrigerate overnight (6–24 hours).
- Let come to room temperature for 1 hour. Preheat oven to 400°F (200°C).
- Bake for 60 minutes, or until golden and firm.
- Cool in tin for 10 minutes, then transfer to a wire rack and let cool for 2 full hours before slicing.
- Slice thin. Store in fridge or freezer. Best toasted.
Ron says
Love this!! Made it this morning and it turned out great. It wasn’t dry at all and it is tasty and filling