Our favorite and best seed bread grain bread recipe without flour and without yeast as low carb bread. The delicious grain bread is gluten-free, vegan and at the same time a real satiator. Bread without flour and without sugar is important with this mixed bread to live Healthy. Best recipe for a quick grain bread only with grains, our fitness bread.
🇩🇪🇺🇸One recipe, two kitchens — grams ⇄ cups, switch right in the card.
Best seed bread grain bread recipe without flour and without yeast as a delicious low carb bread. The soft grain bread is gluten-free, vegan and at the same time a real satiator. Bread without flour and without sugar is important with this mixed bread to live healthy and eat consciously. Best recipe for a quick grain bread only with grains is our best fitness bread. A crispy crust on the outside and quite soft on the inside, despite the many grains.
Seed bread is what Germans mean when they say Körnerbrot, and it is the loaf most Americans are actually looking for when they buy something labeled multigrain and find it disappointingly soft. Real seed bread is dense, dark and packed with whole sunflower, pumpkin and flax seeds.
Soak the seeds before they go into the dough. Dry seeds pull water out of the crumb during baking and leave the loaf tight and crumbly — an hour in warm water fixes that entirely. The loaf keeps for the better part of a week wrapped in a cloth, and it slices best on day two, once the crumb has set. See more in our German recipes.
First, mix all the dry ingredients in a food processor or by hand.
Then add liquid ingredients and let mix well.
Put the dough in a baking dish with baking paper and press firmly. Then leave to swell for at least 50 minutes. The longer you wait, the fluffier the result will be. Start 50 minutes timer here
Preheat the oven to 180 °C and bake the bread for 35 minutes initially. Start 35 minutes timer here
After 35 minutes, briefly remove the bread from the oven, remove the baking paper and then finish baking for another 35 minutes without a mold directly on a wire rack or in a bread pan with holes. Start 35 minutes timer here
Remove the bread from the mold, if one was used, and let it cool. The bread retains a lot of heat and takes longer to cool than you are used to from other breads.
Nutrition per serving
196kcal
15 gFat
10 gCarbs
7 gProtein
1 gSugar
More recipes atpurefood.tv
/seed-bread-grain-bread-recipe-without-flour/
Instructions for baking the seed bread recipe
First, mix all the dry chopped ingredients (sunflower seeds, pumpkin seeds, almonds, chia seeds, flax seeds, psyllium husks, sesame seeds, walnuts and salt) in a food processor or by hand.
Then add the liquid ingredients (peanut butter, maple syrup, lemon juice and water) and let it mix well – it can get a little noisy :). I always let the batter mix on high for at least 5 minutes.
Put the dough in a baking pan (preferably with holes) lined with baking paper and press firmly. Then let it swell for at least 50 minutes. The longer you wait, the softer and more coherent the result will be. You can also leave the dough to swell overnight.
Preheat the oven to 180°C top and bottom heat and bake the bread for 35 minutes. After 35 minutes, remove the bread briefly from the oven, remove the baking paper and then bake for another 35 minutes without a mold directly on a wire rack or in a bread baking pan with holes.
Remove bread from pan afterwards (if one was used) and let cool. The bread retains a lot of heat and takes longer to cool than you are used to with other breads.
Healthy fitness bread to fill you up Grain bread – our simple seed bread recipe without flour…
You can change anything in the amount and choice of grains. However, to bind the bread, you definitely need chia seeds, psyllium husks and flax seeds, as well as a nut puree and maple syrup. We have a lot of fun ourselves sometimes changing something with the grains or using different nut puree. For the maple syrup, you can use honey or agave syrup as an alternative.
Sooner or later, as a fitness fan, you get to the point of thinking about healthy bread. How can you feed your body less gluten through flour, like wheat flour or spelt flour and still enjoy a delicious bread? I have now found the tastiest and best grain bread without flour and without yeast after a few attempts.
Healthy seed bread recipe without flour
I love dark breads, seed breads and grain breads because I already grew up with them. Dark grain breads, however, which are not directly brown bread, you can not find so often. Therefore, the best way to help yourself here is to just mix the ingredients you want, wait a bit, and then bake the best bread ever for yourself. You can’t go wrong with the recipe and the bread always succeeds.
Grain bread recipe – easy homemade bread without flour
Delicious bread without flour sounds almost too good to be true. Healthy bread without yeast and without baking powder as a leavening agent sounds even better and easier. Our grain bread recipe is made mostly from seeds, or grains. It is considered low carb bread and is vegan because it is baked without eggs or milk.
Gluten-free bread and low carb bread
Our homemade seed bread grain bread recipe is considered mixed bread. The ingredients are just mixed and then the bread mixture is set aside to swell. The gluten-free bread is a quick grain bread that can either swell overnight or just an hour or two. The baking time of the low carb bread is about 70 minutes in total. Then, in our opinion, the healthy bread has the perfect consistency – crispy on the outside and tender on the inside.
Homemade seed bread – against ravenous attacks
Impressive how delicious a bread can taste, even without the classic bread ingredients. With typical flour bread we hardly get a feeling of satiety and rather stop eating out of reason. This is completely different with seed bread, where the desire for the bread is almost greater than you can really eat afterwards. The seed bread is a true substantial dish and therefore perfect to live healthier and not get cravings.
The best grain bread topping
There is nothing tastier than fresh grain bread with delicious toppings. Our favorite way to eat our seed bread is topped with fresh cheese. Also smear cheese with fresh radish or cucumber and chives tastes super healthy and delicious with the bread. Alternatively, we can recommend fried eggs or boiled eggs as a topping on the seed bread.
The bread tastes really healthy with an avocado or a sliced tomato. A sweeter combination tastes us with homemade jam or dark chocolate cream so really good.
We always have many of the ingredients for this delicious seeded bread recipe at home. Since we like to eat cereal and often bake similar dark breads, some grains and nuts have already accumulated in the pantry. By the way, I am still glad that psyllium husks have nothing to do with fleas. The husks are also known as psyllium and they are seed husks from plantain species, i.e. wild herbs.
Even if we do not live completely according to strict low carb rules or even vegan, we currently enjoy this bread very much. However, we are also always happy about our sweet milk rolls with chocolate or our fresh Ciabatta bread, as well as delicious classic Sunday rolls. The mix is what makes it so special for us and we are always happy to enjoy new recipes.
If you want, you can add sesame seeds, sunflower seeds or pumpkin seeds to the bread before baking and press on. Grains as a topping make the seed bread even more crunchy.
Our healthy bread recipe without flour is one of our current favorites. We like to combine the delicious seed bread with our Greek salad or our melon salad. Have fun trying it out!
Comments 66
22
★ Top comment
NNadzeya H.2 years ago
This bread is amazing! It tastes sooo good! And it’s easy to make, because the instructions are super clear and easy to follow. I’d definitely recommend this recipe!
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
16
MMyGermanBakeryTeam2 years ago
Dear Nadzeya,
thank you so much for your feedback, and I’m so glad you loved this bread too… There are more seed breads coming soon as an alternative — I’m currently experimenting a bit with some different ingredients, but this one is already really delicious to start with. The recipe will be up in the next few weeks 🙂
Best and have a lovely weekend,
Vanessa
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
21
HHeidi2 years ago
The best bread I’ve ever baked, and more importantly, ever eaten 👍
A thousand thanks for this wonderful recipe. I bake it at least once a week and the whole family looks forward to this delicious bread. Healthy can be this tasty… I never would have thought so a few months ago 😉👍💐🫶So thank you so much ❣️
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
11
MMyGermanBakeryTeam1 year ago
Thank you so much, Heidi,
your experience describes exactly what I went through too. At first you couldn’t even imagine it, and now you wouldn’t want to be without this bread…
Have a wonderful weekend
Vanessa
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
18
TThomas2 years ago
Hi, I have a question about the timing for baking. The recipe says:
… bake the bread for 25 minutes first.
After 35 minutes, briefly take the bread out of the oven, remove the parchment paper, and then bake for another 45 minutes without the pan (…) until done.
What does the time gap between the 25 and the 35 minutes mean?
A) Bake 25 minutes + wait 35 minutes + bake 45 minutes to finish?
or
B) Bake 25 minutes + wait 10 minutes (25 + 10 = 35) + bake 45 minutes to finish?
C) Is it a typo, and you can just bake the bread another 45 minutes without the pan right after the first 25 minutes, with no waiting at all?
Thanks so much for clearing this up! 🙂
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
12
MMyGermanBakeryTeam2 years ago
Hi Thomas,
thanks for the question, and I took another look at it.
Please peel the bread off the parchment paper after about 35 minutes, then bake it for another 35 minutes without the paper. That way you get a light crust, but the bread keeps its shape at the start.
So the total time is 70 minutes.
Best, and sorry for the confusion
Vanessa
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
16
CCarola2 years ago
I found this recipe by chance, tried it out, and thought it was amazing!
My husband has to eat gluten-free and I have to avoid wheat and oats.
This bread gets baked every weekend.
I once forgot it in the fridge. After 5 days it was still good.
We love it 🫶
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
9
MMyGermanBakeryTeam2 years ago
Hi Carola,
thank you so much for the detailed feedback. I’m so glad you enjoyed the bread and that it helps your husband too. On top of that, it’s really healthy…
It’s also totally fine to slice the bread right away and freeze it, then just pop the individual slices in the toaster… just as fresh as if it were freshly baked.
Wishing you and your husband a lovely weekend
Vanessa
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
14
RRina2 years ago
Tried this recipe the first time and it was totally different but so tasty and yummy. My family is not normally a fan of healthy breads and grains, but I was able to get even my two girls (11 and 16) excited about this. I really must travel to Germany one day. The bread recipes are just great.
8
MMyGermanBakeryTeam2 years ago
Thank you so much Rina.
Agree with you – totally different bread style, but very healthy and also very yummy!
14
BBettina M.3 years ago
Absolutely love it! No flour and yet such a rich, full flavor. This is going into regular rotation now!
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
10
MMyGermanBakeryTeam3 years ago
Thank you, Bettina. These are a regular part of my week too!
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
14
TTheresa K.3 years ago
Wow, such a delicious grain bread with no flour! The texture is perfect, and it keeps you full for a long time. A new favorite! Can you swap the chia seeds for flax seeds too?
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
10
MMyGermanBakeryTeam3 years ago
Dear Theresa. Thank you so much for the feedback.
I’ve swapped it out before too, because I didn’t have enough chia seeds left. It changes the texture slightly, but not dramatically.
Best,
Vanessa
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
13
AAnasty2 years ago
I had never heard of a bread recipe like this before. It’s very different to the other breads, but I was curious and gave it a try. I bought most of the ingredients from WholeFoods. More of these recipes please
10
MMyGermanBakeryTeam2 years ago
Agree with you Anasty! Different compared to the breads you find in most US-stores or bakeries – WholeFoods is perfect for most of the ingredients! I will add more of these healthy recipes in the near future!
10
AAnja3 years ago
Great recipe! The seeded bread is wonderfully nutty and perfect for everyday.
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
6
MMyGermanBakeryTeam3 years ago
Thank you so much Anja. You can also experiment with the nuts however you like! Best, Vanessa
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
8
IInes1 year ago
So delicious! Hearty, filling, and crispy. Thank you for this wonderful recipe. I bake this bread all the time. I switch up the ingredients and sometimes add a few more nuts. These days I’ve started shaping little rolls instead of one big loaf. They come out even crispier that way. The baking time is shorter to match, and then I freeze the rolls. That way I can pop a roll in the toaster whenever I want, or just take one out and let it thaw. They always taste nice and moist. 😊
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
5
VVanessaTeam1 year ago
Thank you for your comment, Ines. We hadn’t even thought of making rolls with it. We’re so glad you like the recipe and that it tastes good to you. You really can swap out some of the ingredients however you like.
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
8
JJanny2 years ago
The bread is super delicious and incredibly healthy. The best seeded bread ever.
Thanks for the wonderful recipe!
My family and I are absolutely thrilled.
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
5
MMyGermanBakeryTeam2 years ago
Thank you so much, Janny, and warm wishes to your family!
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
8
NNico3 years ago
This bread is genius! No flour, but full of flavor – my family loves it. I’ll definitely bake it again!
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
5
MMyGermanBakeryTeam3 years ago
Thank you so much Nico for your comment, and warm regards to your family.
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
6
SSalina K.1 year ago
Thanks for the recipe! The first time it took me a little longer to gather all the grains, but the result was perfect. Now, on my fourth loaf, I’m already getting much faster at it. It keeps you full longer in the morning and it’s healthy too! Please keep the recipes like this coming
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
4
VVanessaTeam1 year ago
Thank you, Salina. You really don’t always have every ingredient on hand, but I’m so glad the result won you over.
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
6
TTabitha2 years ago
Awesome – love it! Never tried before, but very yummy!
3
MMyGermanBakeryTeam2 years ago
Thank you Tabitha and it is also very healthy…
6
AAnna2 years ago
Hey. The bread sounds amazing 🙂 But as someone with a nut allergy I have to adjust a few things. If I leave out the walnuts and almonds, for example, should I just add more of something else so the amounts still work out?
Best,
Anna
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
3
MMyGermanBakeryTeam2 years ago
Hi Anna,
Thank you for the feedback. I’ve cut back on the nuts before too (I was running low in the kitchen) and it worked out pretty easily. The best substitute for walnuts and/or almonds is usually rolled oats. You can swap them in using the same amount by weight. And if you’d rather use just 100g of oats instead of the full 125g of walnuts and almonds combined, that’s no problem at all.
I’ll also be posting some breads in the next few days, made the same way but without almonds and walnuts.
Kind regards,
Vanessa
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
6
UUschi2 years ago
I’ve baked this seeded bread several times now. I used almond butter instead of peanut butter since I’m allergic to peanuts, and here and there I’ve swapped in different seeds when I didn’t have the ones on hand. I have to say, I’ve never eaten such a delicious and filling bread!! It’s absolutely amazing! I’ve already recommended the recipe to my friends and they love it too! Thank you so much for the wonderful recipe! Best, Uschi
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
3
MMyGermanBakeryTeam2 years ago
Dear Uschi,
Thank you for the feedback, and of course you can use almond butter (or tahini). I’ve experimented with the ingredients myself, and the next two bread recipes are already in the works and will be online soon. I’m so glad you and your friends enjoy the recipe…
Warm regards,
Vanessa
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
4
CCarlotta2 years ago
Awesome recipe. Thank you for sharing!
2
MMyGermanBakeryTeam2 years ago
Thank you for your comment Carlotta
2
Ddanielo3 years ago
The best seeded bread I’ve ever tried! The seeds make it so special, and the instructions are top-notch.
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
1
MMyGermanBakeryTeam3 years ago
Thanks for the feedback, Danielo!
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
1
MMonika G.11 months ago
Hello, I’d like to try this bread this weekend since I have to eat gluten-free. How finely do the grains need to be chopped — just coarsely, or very fine? I’d really appreciate an answer, thank you so much!
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
1
HHilmar K.2 years ago
Hi. I baked the bread but without the peanut butter and maple syrup.
Mine crumbled when I sliced it.
So are the peanut butter and maple syrup what hold it together? I normally bake bread with sourdough, and I’d never put anything like that in it.
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
1
MMyGermanBakeryTeam2 years ago
Dear Hilmar,
That’s probably the reason, since those two ingredients are what hold the dough together and give the bread its texture. Maybe just give it another try. Alternatively, you could use tahini or almond butter, and for the maple syrup, I already have several recipes on the blog where you can use maple syrup.
Best, and thanks for your comment,
Vanessa
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
1
CClaudia H.2 years ago
I’ve baked this bread several times now and I’m hooked. Does the nutrition info refer to 100g?
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
1
MMyGermanBakeryTeam2 years ago
Hi Claudia,
the nutrition info is always just a rough estimate and refers to one serving each (see the recipe – e.g. slices).
Best,
Vanessa
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
21
CClaudia2 years ago
Unfortunately my bread turned out really crumbly — what did I do wrong? The flavor is great though 👍
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
13
MMyGermanBakeryTeam2 years ago
Dear Claudia,
it’s always a little hard to say from a distance, but it usually happens when the bread isn’t pressed together really firmly in the pan… You can also give the bread more resting time before baking (3–6 hours works without any problem) to give the grains more time to swell beforehand…
Good luck with your next try….
Vanessa
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
1
CClaudi H.3 years ago
A dream of a recipe! The bread is crunchy, healthy and tastes fantastic with cheese. Thank you for this!
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
1
MMyGermanBakeryTeam3 years ago
Dear Claudi,
thank you so much for your comment. I haven’t tried it with cheese all that often — I’ll have to give that a go again.
Best,
Vanessa
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
1
FFranziska3 years ago
A wonderful recipe! The seeded bread is crunchy and packed with flavor – perfect for any day. I discovered it through a friend who shared it on Facebook! Delicious!
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
1
MMyGermanBakeryTeam3 years ago
Oh thank you so much Franziska – please pass along warm greetings to your friend too, and wishing you a lovely lead-up to Christmas!
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
0
BBarbara1 year ago
a really great bread, easy to make, tastes wonderful and keeps forever, freezes well, I’ve made it three times already and it’s flexible too, so oats or hemp seeds instead of nuts
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
0
MMyGermanBakeryTeam1 year ago
Thank you, Barbara,
I’m so glad you love the bread as much as I do. I’ve swapped things around or moved things a bit myself plenty of times, whenever I was short on almonds or chia seeds 🙂
A new bread along these lines is coming in the next few weeks…
Best,
Vanessa
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
0
EElla Mongold2 years ago
I saw this bread on Pinterest and was intrigued by the ingredients? No flour? Then curiosity got the better of me and I gave it a try. So delicious! Greetings from Charlotte, NC
0
MMyGermanBakeryTeam2 years ago
Thank you Ella… thank you for your feedback and giving this recipe a try … – greetings to wonderful Charlotte, NC – visited Charlotte twice a few years ago!
0
NNatasha K.2 years ago
Thank you for sharing this recipe with us! My family loves German bread!
0
MMyGermanBakeryTeam2 years ago
Thank you so much Natasha
0
AAngie2 years ago
Can you toast this bread?
0
MMyGermanBakeryTeam2 years ago
Hey Angie,
yes you can toast this bread on a lower level of your toaster and it will become a yummy crunchy taste… – you can also take it out of the refrigerator and toast it immediately for breakfast…
Have a great day
Vanessa
0
EElli2 years ago
Baked it for the first time after reading about it in the paper. It’s super delicious and stays so fresh. A little more work at the start until you’ve got all the seeds together, but then it’s the perfect payoff. Great recipe! More recipes like this please!
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
0
MMyGermanBakeryTeam2 years ago
Hi Elli,
thank you so much for your kind feedback and the great rating! It’s so true – the first time you spend a while hunting around the supermarket or health food store, but after that you get used to where everything is. There will definitely be more “healthy” recipes and other bread alternatives coming in the next weeks and months.
Kind regards,
Vanessa
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
0
PPetra2 years ago
This looks so delicious and healthy. I’ve never baked bread without flour before. It took me a while to track down all the ingredients here at our supermarket in Wolfsburg, but now I’m excited. My friend raved about your seed bread, so this weekend I’m going to try it too! Thanks for the recipe
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
0
MMyGermanBakeryTeam2 years ago
Thank you so much for the feedback, dear Petra,
yes, on my first attempt to find all the ingredients, I got to know our local supermarket and health food store pretty well too 😉… but it just tastes too good and it’s easy to prep ahead
Have a lovely weekend
Vanessa
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
0
HHanna3 years ago
This seed bread is incredible! No flour and still so moist — perfect for my diet.
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
0
MMyGermanBakeryTeam3 years ago
Thank you so much for the feedback, Hanna!
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
0
LLaura S.3 years ago
Simply fantastic! The seeds add so much flavor, and it’s a breeze to make. This is going into regular rotation now!
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
0
MMyGermanBakeryTeam3 years ago
Thanks, Laura — once you get the hang of the process, it really is a breeze! I always bake two or three loaves at once! Best, Vanessa
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
0
HHelga K.3 years ago
I saw the seeded bread on Pinterest and I have to say it really tastes great and stays fresh. It took a little while to track down all the seeds at the grocery store the first time, but after that it works really well. Even my husband likes grain bread now. Thanks for the recipe – you’ve definitely got a new follower!
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
0
VVero S.3 years ago
Fantastic! The bread is healthy, delicious, and quick to make. A highlight on my breakfast table! Does the recipe work with gluten-free oats too?
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
0
MMyGermanBakeryTeam3 years ago
Hi Vero,
of course you can make it with gluten-free oats too. Overall, this bread is pretty forgiving when it comes to adjusting the amounts a bit or swapping ingredients.
Best,
Vanessa
Originally posted on our German recipe blog EinfacheRezepte.tv and translated for our English-speaking readers.
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Comments 66
This bread is amazing! It tastes sooo good! And it’s easy to make, because the instructions are super clear and easy to follow. I’d definitely recommend this recipe!
Dear Nadzeya,
thank you so much for your feedback, and I’m so glad you loved this bread too… There are more seed breads coming soon as an alternative — I’m currently experimenting a bit with some different ingredients, but this one is already really delicious to start with. The recipe will be up in the next few weeks 🙂
Best and have a lovely weekend,
Vanessa
The best bread I’ve ever baked, and more importantly, ever eaten 👍
A thousand thanks for this wonderful recipe. I bake it at least once a week and the whole family looks forward to this delicious bread. Healthy can be this tasty… I never would have thought so a few months ago 😉👍💐🫶So thank you so much ❣️
Thank you so much, Heidi,
your experience describes exactly what I went through too. At first you couldn’t even imagine it, and now you wouldn’t want to be without this bread…
Have a wonderful weekend
Vanessa
Hi, I have a question about the timing for baking. The recipe says:
… bake the bread for 25 minutes first.
After 35 minutes, briefly take the bread out of the oven, remove the parchment paper, and then bake for another 45 minutes without the pan (…) until done.
What does the time gap between the 25 and the 35 minutes mean?
A) Bake 25 minutes + wait 35 minutes + bake 45 minutes to finish?
or
B) Bake 25 minutes + wait 10 minutes (25 + 10 = 35) + bake 45 minutes to finish?
C) Is it a typo, and you can just bake the bread another 45 minutes without the pan right after the first 25 minutes, with no waiting at all?
Thanks so much for clearing this up! 🙂
Hi Thomas,
thanks for the question, and I took another look at it.
Please peel the bread off the parchment paper after about 35 minutes, then bake it for another 35 minutes without the paper. That way you get a light crust, but the bread keeps its shape at the start.
So the total time is 70 minutes.
Best, and sorry for the confusion
Vanessa
I found this recipe by chance, tried it out, and thought it was amazing!
My husband has to eat gluten-free and I have to avoid wheat and oats.
This bread gets baked every weekend.
I once forgot it in the fridge. After 5 days it was still good.
We love it 🫶
Hi Carola,
thank you so much for the detailed feedback. I’m so glad you enjoyed the bread and that it helps your husband too. On top of that, it’s really healthy…
It’s also totally fine to slice the bread right away and freeze it, then just pop the individual slices in the toaster… just as fresh as if it were freshly baked.
Wishing you and your husband a lovely weekend
Vanessa
Tried this recipe the first time and it was totally different but so tasty and yummy. My family is not normally a fan of healthy breads and grains, but I was able to get even my two girls (11 and 16) excited about this. I really must travel to Germany one day. The bread recipes are just great.
Thank you so much Rina.
Agree with you – totally different bread style, but very healthy and also very yummy!
Absolutely love it! No flour and yet such a rich, full flavor. This is going into regular rotation now!
Thank you, Bettina. These are a regular part of my week too!
Wow, such a delicious grain bread with no flour! The texture is perfect, and it keeps you full for a long time. A new favorite! Can you swap the chia seeds for flax seeds too?
Dear Theresa. Thank you so much for the feedback.
I’ve swapped it out before too, because I didn’t have enough chia seeds left. It changes the texture slightly, but not dramatically.
Best,
Vanessa
I had never heard of a bread recipe like this before. It’s very different to the other breads, but I was curious and gave it a try. I bought most of the ingredients from WholeFoods. More of these recipes please
Agree with you Anasty! Different compared to the breads you find in most US-stores or bakeries – WholeFoods is perfect for most of the ingredients! I will add more of these healthy recipes in the near future!
Great recipe! The seeded bread is wonderfully nutty and perfect for everyday.
Thank you so much Anja. You can also experiment with the nuts however you like! Best, Vanessa
So delicious! Hearty, filling, and crispy. Thank you for this wonderful recipe. I bake this bread all the time. I switch up the ingredients and sometimes add a few more nuts. These days I’ve started shaping little rolls instead of one big loaf. They come out even crispier that way. The baking time is shorter to match, and then I freeze the rolls. That way I can pop a roll in the toaster whenever I want, or just take one out and let it thaw. They always taste nice and moist. 😊
Thank you for your comment, Ines. We hadn’t even thought of making rolls with it. We’re so glad you like the recipe and that it tastes good to you. You really can swap out some of the ingredients however you like.
The bread is super delicious and incredibly healthy. The best seeded bread ever.
Thanks for the wonderful recipe!
My family and I are absolutely thrilled.
Thank you so much, Janny, and warm wishes to your family!
This bread is genius! No flour, but full of flavor – my family loves it. I’ll definitely bake it again!
Thank you so much Nico for your comment, and warm regards to your family.
Thanks for the recipe! The first time it took me a little longer to gather all the grains, but the result was perfect. Now, on my fourth loaf, I’m already getting much faster at it. It keeps you full longer in the morning and it’s healthy too! Please keep the recipes like this coming
Thank you, Salina. You really don’t always have every ingredient on hand, but I’m so glad the result won you over.
Awesome – love it! Never tried before, but very yummy!
Thank you Tabitha and it is also very healthy…
Hey. The bread sounds amazing 🙂 But as someone with a nut allergy I have to adjust a few things. If I leave out the walnuts and almonds, for example, should I just add more of something else so the amounts still work out?
Best,
Anna
Hi Anna,
Thank you for the feedback. I’ve cut back on the nuts before too (I was running low in the kitchen) and it worked out pretty easily. The best substitute for walnuts and/or almonds is usually rolled oats. You can swap them in using the same amount by weight. And if you’d rather use just 100g of oats instead of the full 125g of walnuts and almonds combined, that’s no problem at all.
I’ll also be posting some breads in the next few days, made the same way but without almonds and walnuts.
Kind regards,
Vanessa
I’ve baked this seeded bread several times now. I used almond butter instead of peanut butter since I’m allergic to peanuts, and here and there I’ve swapped in different seeds when I didn’t have the ones on hand. I have to say, I’ve never eaten such a delicious and filling bread!! It’s absolutely amazing! I’ve already recommended the recipe to my friends and they love it too! Thank you so much for the wonderful recipe! Best, Uschi
Dear Uschi,
Thank you for the feedback, and of course you can use almond butter (or tahini). I’ve experimented with the ingredients myself, and the next two bread recipes are already in the works and will be online soon. I’m so glad you and your friends enjoy the recipe…
Warm regards,
Vanessa
Awesome recipe. Thank you for sharing!
Thank you for your comment Carlotta
The best seeded bread I’ve ever tried! The seeds make it so special, and the instructions are top-notch.
Thanks for the feedback, Danielo!
Hello, I’d like to try this bread this weekend since I have to eat gluten-free. How finely do the grains need to be chopped — just coarsely, or very fine? I’d really appreciate an answer, thank you so much!
Hi. I baked the bread but without the peanut butter and maple syrup.
Mine crumbled when I sliced it.
So are the peanut butter and maple syrup what hold it together? I normally bake bread with sourdough, and I’d never put anything like that in it.
Dear Hilmar,
That’s probably the reason, since those two ingredients are what hold the dough together and give the bread its texture. Maybe just give it another try. Alternatively, you could use tahini or almond butter, and for the maple syrup, I already have several recipes on the blog where you can use maple syrup.
Best, and thanks for your comment,
Vanessa
I’ve baked this bread several times now and I’m hooked. Does the nutrition info refer to 100g?
Hi Claudia,
the nutrition info is always just a rough estimate and refers to one serving each (see the recipe – e.g. slices).
Best,
Vanessa
Unfortunately my bread turned out really crumbly — what did I do wrong? The flavor is great though 👍
Dear Claudia,
it’s always a little hard to say from a distance, but it usually happens when the bread isn’t pressed together really firmly in the pan… You can also give the bread more resting time before baking (3–6 hours works without any problem) to give the grains more time to swell beforehand…
Good luck with your next try….
Vanessa
A dream of a recipe! The bread is crunchy, healthy and tastes fantastic with cheese. Thank you for this!
Dear Claudi,
thank you so much for your comment. I haven’t tried it with cheese all that often — I’ll have to give that a go again.
Best,
Vanessa
A wonderful recipe! The seeded bread is crunchy and packed with flavor – perfect for any day. I discovered it through a friend who shared it on Facebook! Delicious!
Oh thank you so much Franziska – please pass along warm greetings to your friend too, and wishing you a lovely lead-up to Christmas!
a really great bread, easy to make, tastes wonderful and keeps forever, freezes well, I’ve made it three times already and it’s flexible too, so oats or hemp seeds instead of nuts
Thank you, Barbara,
I’m so glad you love the bread as much as I do. I’ve swapped things around or moved things a bit myself plenty of times, whenever I was short on almonds or chia seeds 🙂
A new bread along these lines is coming in the next few weeks…
Best,
Vanessa
I saw this bread on Pinterest and was intrigued by the ingredients? No flour? Then curiosity got the better of me and I gave it a try. So delicious! Greetings from Charlotte, NC
Thank you Ella… thank you for your feedback and giving this recipe a try … – greetings to wonderful Charlotte, NC – visited Charlotte twice a few years ago!
Thank you for sharing this recipe with us! My family loves German bread!
Thank you so much Natasha
Can you toast this bread?
Hey Angie,
yes you can toast this bread on a lower level of your toaster and it will become a yummy crunchy taste… – you can also take it out of the refrigerator and toast it immediately for breakfast…
Have a great day
Vanessa
Baked it for the first time after reading about it in the paper. It’s super delicious and stays so fresh. A little more work at the start until you’ve got all the seeds together, but then it’s the perfect payoff. Great recipe! More recipes like this please!
Hi Elli,
thank you so much for your kind feedback and the great rating! It’s so true – the first time you spend a while hunting around the supermarket or health food store, but after that you get used to where everything is. There will definitely be more “healthy” recipes and other bread alternatives coming in the next weeks and months.
Kind regards,
Vanessa
This looks so delicious and healthy. I’ve never baked bread without flour before. It took me a while to track down all the ingredients here at our supermarket in Wolfsburg, but now I’m excited. My friend raved about your seed bread, so this weekend I’m going to try it too! Thanks for the recipe
Thank you so much for the feedback, dear Petra,
yes, on my first attempt to find all the ingredients, I got to know our local supermarket and health food store pretty well too 😉… but it just tastes too good and it’s easy to prep ahead
Have a lovely weekend
Vanessa
This seed bread is incredible! No flour and still so moist — perfect for my diet.
Thank you so much for the feedback, Hanna!
Simply fantastic! The seeds add so much flavor, and it’s a breeze to make. This is going into regular rotation now!
Thanks, Laura — once you get the hang of the process, it really is a breeze! I always bake two or three loaves at once! Best, Vanessa
I saw the seeded bread on Pinterest and I have to say it really tastes great and stays fresh. It took a little while to track down all the seeds at the grocery store the first time, but after that it works really well. Even my husband likes grain bread now. Thanks for the recipe – you’ve definitely got a new follower!
Fantastic! The bread is healthy, delicious, and quick to make. A highlight on my breakfast table! Does the recipe work with gluten-free oats too?
Hi Vero,
of course you can make it with gluten-free oats too. Overall, this bread is pretty forgiving when it comes to adjusting the amounts a bit or swapping ingredients.
Best,
Vanessa