Spring Seeded Loaf
Nutritious, hearty, and packed with wholesome ingredients, this Spring Seeded Loaf is inspired by the beloved “life-changing bread” recipe that has become a staple in so many kitchens, for good reason. Made with a nourishing blend of seeds, sprouted oats, nuts, and other clean ingredients, this gluten-free seeded loaf is rich in fibre, plant-based protein, and healthy fats to help keep you satisfied and nourished throughout the day.
Perfect for breakfast, snacking, or serving alongside spring soups and salads, this dense and flavourful loaf is designed to nourish. The overnight soaking, or the 8-hour soaking step, is what gives the bread its signature texture and deep, toasty flavour, allowing the seeds and nuts to soften while creating a beautifully sliceable loaf. Prep it the night before and bake it fresh in the morning for an easy make-ahead option.
For moms and expectant moms, this loaf was made with you in mind. It’s nutrient-dense, easy to digest, and supportive for recovery, energy, and milk production. Loaded with omega-3 ALA, iron, fibre, and protein, this seeded bread is especially loved during busy seasons of life when simple, nutrient-dense meals matter most. Enjoy it toasted with nut butter, topped with avocado, or packed for picnics, road trips, and everyday snacking.
INGREDIENTS
1 ½ cup One Degree Sprouted Rolled Oats
1 cup sunflower seeds
½ cup flax seeds
½ cup almonds
2 Tbsp chia seeds
4 Tbsp psyllium husks
1 tsp sea salt
1 Tbsp maple syrup
3 Tbsp melt coconut oil
1 ½ cups water
DIRECTIONS
In a medium-sized mixing bowl, combine all the dry ingredients. In a small mixing bowl, whisk together the maple syrup, oil, and water. Combine the ingredients with a spatula until the dough becomes very thick. If the dough is too thick, add 1 or 2 tsp of water. Next, transfer the dough into a bread loaf pan or silicone loaf pan. Note: if using a bread loaf pan, line it with parchment paper to help release the bread easily. Pat the loaf down nicely with the spatula and let the loaf sit for 8 hours or overnight (this will help soften the nuts and seeds).
Preheat oven to 350°F / 175°C.
Place the loaf on the middle rack and bake for 20 minutes. Remove the bread from the loaf pan and place it upside down directly on the rack, and bake it for an additional 30-40 minutes. Let cool completely before slicing (for easy cutting).
Store bread in a container for up to 5 days, or pre-slice and pop it in the freezer.
Enjoy!
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