Gluten free multiseed bread

Gluten free multiseed bread

gluten free multiseed bread cross section

I got a bit bored of the staple winter breakfasts that I alternate between – porridge or cinnamon bagels – and decided to shake things up a bit and make a super seedy and slightly sweet loaf of bread instead. I’m rather pleased with the end result and thought you might appreciate the recipe.

It’s studded with a selection of oh-so-good-for-you (especially for your hormones) seeds, some nuts and a small amount of cranberries. It reminds me of the nut-packed dark bread my gran used to buy in her favourite bakery in Krakow. It was the kind of loaf that was crunchy with nuts and slightly sweet with added honey and we would have some more honey on top usually. I used to love that bread! I definitely inherited my love for nuts, coffee and a general sweet tooth from my late grandma.

This bread is so easy to throw together, you’ll be laughing. It requires no yeast, kneading or proofing! Thanks to buckwheat flour it’s naturally gluten-free, yet there is no need for xanthan gum (or other gums typically added to make gluten-free dough possible) either. Ground up chia (or flax) seeds hold it together just fine. If you can throw a few ingredients into a bowl and give them a good stir, you will manage on your first go, promise.

Dry-toasting nuts and seeds isn’t necessary, but it doesn’t take that much extra effort and gives the bread a deeper flavour so it’s worth it, in my opinion.

This bread is an ideal vehicle for open sandwiches, which are a thing in my native Poland (Germany and Scandinavia too, as far as I know). Both sweet and savoury toppings work well and I can personally think of a few dozen different combinations which I am going to try out in the course of the next few weeks. I hope you’ll love this recipe as much as I do!

gluten free multiseed bread ingredients

gluten free multiseed bread batter

gluten free multiseed bread making of

gluten free multiseed bread baked

1kg / 2lb loaf
15 min
60 min
1kg / 2lb loaf
15 min
60 min


  • 140 g / 1 heaped cup buckwheat flour*
  • ¾ tsp baking soda**
  • 1 tsp fine salt
  • 2 tbsp ground flax seeds or chia seeds
  • 85 g / heaped ½ cup almonds (walnuts or hazelnuts)
  • 40 g / ¼ cup flax seeds (I used golden flax seeds), more to decorate
  • 35 g / ¼ cup sesame seeds, more to decorate
  • 65 g / ½ cup pumpkin seeds, more to decorate
  • 70 g / ½ cup sunflower seeds, more to decorate
  • 30 g / ¼ cup dried cranberries (dates, prunes or apricots)
  • ground cinnamon, ginger, nutmeg, cloves (optional)***


  • 45 ml / 3 tbsp oil (I used mild olive oil) + more to grease the pan
  • 15 ml / 1 tbsp maple syrup
  • 1½ tsp apple cider vinegar (or lemon juice)
  • 360 ml / 1½ cups water
  1. Mix the first four dry ingredients (use BAKING SODA not baking powder – video caption is incorrect!) in a large mixing bowl. Set aside.
  2. Set the oven to 150° C / 300° F fan forced (or 170° C / 340° F no fan) and grease a 1kg / 2lb baking tin with a bit of oil. I also recommend lining the tin with a piece of baking paper as this bread tends to stick.
  3. This is an optional step, but recommended! Heat up a medium size pan on a low-medium heat. Once hot, add almonds to it. Dry roast the almonds for a few minutes until fragrant and lightly browned on both sides – move them around the pan frequently so that they don’t burn. Remove the almonds from the pan and place them on a chopping board. Add pumpkin and sunflower seeds to the pan and dry roast them together, stirring frequently.
  4. Chop toasted almonds up roughly and if using dates, prunes or apricots rather than cranberries, remove the stones (dates) and chop them into smaller pieces too.
  5. In a small mixing bowl combine all the wet ingredients.
  6. Add cooled-down nuts, seeds and dried fruit to the dry ingredients.
  7. Stir the wet ingredients into the dry ones and mix well to combine. Let the batter rest for about 30-60 minutes so that the chia / flax seeds (also known as a flax egg) have had a chance to activate (become jelly-like) in the added moisture.
  8. Pour the batter into the prepared baking tin and decorate the top with extra seeds before putting the bread in the oven.
  9. Bake for about 60 minutes, until a skewer comes out clean. Let the bread cool down completely before cutting into it and use a serrated knife to cut it.

 *Buckwheat is a naturally gluten-free pseudo grain that is related to rhubarb, but some brands may get cross-contaminated with gluten during processing so if you have a severe gluten intolerance or Celiac disease, make sure you only purchase buckwheat that has been certified as gluten-free (please be aware that Doves Farm buckwheat flour we show in the video above ISN’T gluten-free certified. We made a mistake and realised it too late)

**Please ingore the fact that the video calls for baking powder (instead of baking soda). It’s a typo that we didn’t spot in time. Baking soda is the correct ingredient.

***If you intend to have this bread with sweet toppings, adding some ground spices and optionally increasing the amount of sweetness (to 2 tbsp maple syrup) is a nice idea. I would start with ½ tsp cinnamon and ¼ tsp ground ginger and nutmeg and a good pinch of cloves. For a savoury take on this bread, nigella seeds make a nice topping and olives a great substitute for dried fruit.

4 g
17 g
2 g
7 g
16 g
*per serving
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48 reviews, 175 comments
I like the look of this recipe but I'm looking for savory bread and don't like olives. Any suggestions?
    Hi Katie,
    Sure, how about replacing them with sun-dried tomatoes (dried and chopped) or just skip and stick to nuts and seeds. Hope this helps! x Ania
Hi! I would like to try the recipe but am not a fan of whole linseeds in my bread. Could I use sesame seeds instead? Thanks!
    Hi Inge,
    You should be ok swapping out 40 g of flax seeds (6th ingredient from the top), but ground flax (4th from the top) is needed as it's what holds the bread together. Ground chia seeds could be used instead. Hope this helps! Ania
June Jackson:
How long does the bread stay fresh for and how should I store it. Thanks
    Once open, it will stay fresh for about 3 days (the first slice will dry out a bit), especially if you like to have it toasted. You can also freeze it safely. Hope this helps! x Ania
June Jackson:
Pumpkin seeds are not my favorite, what can I replace them with.? I am eating the bread right now as I type, it is super delicious, I love it thanks
    Hi June,
    That's fantastic, I am delighted to hear that you made it and are enjoying it. You can use sunfower seeds, flax seeds, chopped up walnuts, hazelnuts and even some chopped up apricots or figs if you like it to be slightly sweet. Thank you for taking the time to review, I really appreciate it. x Ania
I did It! First try! No crumbles, just perfect. Used coconut oil, and chopped figs. Absolutely delicious! Will make again and again
    I am so happy to hear that, Caitla! I am delighted that it came out well and that you are enjoying it. And thanks so much for taking the time to leave this lovely review, I really appreciate it. x Ania
does the buckwheat need to be cooked?
    Hi Val,
    No, there is no need. I am using raw buckwheat flour, not buckweat groats. You could use buckwheat grouts milled into a flour in a coffee grinder, but if you were to do that make sure to buy raw (they are greenish in colour) buckwheat grouts, not roasted (known as kasha) as they are different. Hope this helps! Ania
Hi, this recipe looks great! Wondering if I can try making this in a bread machine. Please let me know if you have tried it already and if yes, please share that recipe too. Thanks
    Hi Sumi,
    I don't have a bread machine, unfortunately but this bread does not require kneading at all so not sure whether bread machine would be of any use here? Ania
Debbie G:
I loved this bread but my batter/bread was much darker than yours. Not sure why!
    Hi Debbie,
    Glad to hear you loved the bread and the colour isn't an issue, is it? It's probably down to the colour of your buckwheat flour? I assume you used raw buckwheat flour, not roasted - that would certainly make it much darker (and give it a different flavour). Ania
This looks delicious. I'm excited to try it out. What are your favorite spreads / toppings for this bread?
    Thanks Brandee, I hope you'll enjoy it. There are so many options, too many to mention. I personally like almond butter/apricot jam (together), but you could also do peanut butter/banana/cinnamon, cashew ricotta/roasted tomatoes/capers/basil or hummus/radish/pickles/cress or radish shoots (for the savoury option). x Ania
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