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 flax (or chia) 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

makes
1kg / 2lb loaf
PREP
15 min
COOKING
60 min
makes
1kg / 2lb loaf
PREPARATION
15 min
COOKING
60 min
INGREDIENTS

DRY INGREDIENTS

  • 140 g / 1 heaped cup buckwheat flour*
  • ¾ tsp baking soda*
  • 1 tsp fine salt
  • 2 tbsp ground chia seeds or flax 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)*

WET INGREDIENTS

  • 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
METHOD
  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 ground chia or 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.

NOTES
 *BUCKWHEAT FLOUR: 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)

*BAKING SODA: Please ignore 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.

*SPICES: 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.

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NUTRITIONAL INFO
calories
229
11%
sugars
4 g
4%
fats
17 g
24%
saturates
2 g
10%
proteins
7 g
15%
carbs
16 g
6%
*per serving
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4.9
65 reviews, 200 comments
REVIEWS & QUESTIONS
ingrid:
The video shows baking powder, not baking soda, as an ingredient. Just want to make sure it really is baking soda? Thanks for sharing what I know will be a wonderful bread!
    Ania
    Ania:
    Hi Ingrid,
    Yes, it's a typo we made and do not spot it until too late. As explained in the recipe's notes, it's baking soda that's needed. Sorry for the confusion! Ania
Jess:
I am so in love with this recipe!! Thank you for creating and sharing! Have you ever ventured into making buckwheat crackers??
All the best, J
    Ania
    Ania:
    Thanks, Jess! That's lovely to hear! Yes, I have - here they are - hope you'll like them too. Ania
Natzhieli:
Hi! This looks so good and for a long time I intent to make it, but, I cannot find anywhere around me buckweath flour hah (I'm from Mexico). Could I switch it for regular or gluten free flour instead?
    Ania
    Ania:
    I have not tried with any other flours, but I reckon there is no reason why they should not work - the only thing is they may require a bit less or more moisture. You'll need to try and adjust. Ania
Meung:
Hi Ania, thank you so much for this amazing recipe! I had just made my first loaf and it turned out perfect. I can’t tell you how SATISFYING it is to these long deprived taste buds of mine. Forr years I have been so cautious that I can’t even trust to buy already made gluten free bread at the market. Now I can make this gluten free bread myself and know what I put in it!
The only change I made was that I didn’t have any maple syrup so I substitute for organic dark molasses instead so the bread turned out very much like the European dark bread.
I am in love wirh this bread. Thank you!!
Next time I will make 2 loaves at a time and freeze one.
    Ania
    Ania:
    Thank you so much for such a lovely feedback, Meung! I am overjoyed to hear that my recipe has helped you to enjoy bread again!! x Ania
Rozina:
Thanks Ania. Wish me success as I will try this with minimum seeds and nuts..
    Ania
    Ania:
    Fingers crossed! :)
Rozina:
Hi Anita. Thanks for the recipe. I was wondering if we made this bread without any nuts or seeds, what would be the quantity of the flour. Buckwheat is my favourite flour and I was looking for a recipe to make my favourite veg grilled sandwiches with.
    Ania
    Ania:
    Hi Rozina,
    I've never made it without nuts or seeds so I'm not sure, to be honest - I fear that without them you may end up with a really dense loaf. You'll need to experiment to achieve the perfect rations, I'm afraid. Ania
Laurel Toews:
I just baked this recently for a bake sale! While I was making the dough I was surprised by how wet the dough was, but I did add the full amount of water, and also used the full amount because I figured the chia seeds would absorb a lot. I added both chia and flax, by the way. I also bake with buckwheat a lot, and love it, and I use it because it is gluten free. I loved the dried cranberries in the loaf (I used unsweetened) and I thought the loaf was generally a success, but still seemed very moist after 1 hour even after it turned golden brown. I was wondering what the ideal texture of this bread would be? I will make it now as a staple in my kitchen, and thank you for posting this recipe!!
    Ania
    Ania:
    Hi Laurel,
    Yes, that's correct - it's supposed to be still fairly moist inside after baking (see my cross-section photo at the beginning of the post for reference) so it feels like it all went to plan. Ania
Jeejee:
This was really good however mine was really crumbly I couldn’t slice it without getting crumbled why? Is it because of the chia seeds —-I used the chia in place of the flaxseed for the “egg mixture” and my bread came out extremely dark maybe again because of the black chia seeds? But it was still satisfying
    Ania
    Ania:
    Hi Jeejee,
    I'm sorry to hear you had issues with crumbliness. Did you make any alterations to the recipe at all, removing or reducing the amount of oil, for example would be one reason why this might be happening. Or swapping flour. I use chia seeds and it comes out really well, like in my photos, so it's not chia seeds that would have caused it. Other than that, it might have been simply baked for too long and it dried out too much as a result, all ovens are different and perhaps yours runs hotter than mine. Ania
Sot:
Hi Ania!
The chestnut flour worked really well. I'm delighted with the results. Finally a recipe for gluten/grain free bread that works! Thank you SO much. I've never used chestnut flour before either but I'm so impressed with it. (Next on the list is green banana baking flour!) I substituted honey for maple syrup as I didn't have any maple syrup and have always thought honey and seeds work really well together... This recipe has made my day. Thanks again :) xx
    Ania
    Ania:
    I'm delighted to hear that, Sot! Thanks for letting me know about chestnut flour, you've inspired me to track it down and give it a go! Have a lovely weekend! Ania
Sot:
Thanks! I'm going to try it later today with chestnut flour so I'll let you know how it turns out :) x
    Ania
    Ania:
    Sounds great, I've never actually tried chestnut flour so I look forward to hearing what you thought. Ania
Sot:
This looks amazing. I can't wait to try it! I looked up Doves Farm wholegrain buckwheat flour on Amazon and it says 'not suitable for gluten free diets' and 'contains gluten' though.. Not sure whether they are being over cautious but thought I should mention it. I did find LOOV Organic Raw Gluten Free Buckwheat Flour that states it is gluten free though. :)
    Ania
    Ania:
    Hi Sot,
    Yes, I realised that only after we shot the video so there is a disclaimer at the bottom of the post to make sure that someone doesn't assume that particular Doves Farm flour is gluten-free. Hope you'll enjoy it if you decide to make it! Ania
Renu Agrawal Dongre:
Hi,
That is a beautiful bread and I am so tempted to try it. I am thinking of replacing this with Rye Flour, Do you think it will work.
Thanks,
Renu
    Ania
    Ania:
    Hi Renu,
    Thanks, I am glad to hear that you like it! Yes, I should think so although I have not tried myself - it may be that the bread will need a bit less or more (depending on rye's flour absorbency) water, but I would start off with following the recipe to begin with and then tweaking if necessary during subsequent bakes. Hope that helps! Ania
Szabo Ileana:
Hy
I have try this bread , is ghe best
A question please , because I am the inly one in the family who eat seeds , how can I store this bread for more days ?
Thank you
    Ania
    Ania:
    Hello,
    I'm glad to hear that you like my recipe. With regards to your question what I would suggest is to slice it and freeze it in small portions so that you could defrost only as much as you'll need. I recommend toasting after defrosting. Hope that helps! Ania
Carrie:
I made this last week and had it for lunch everyday with some smoked salmon, cream cheese, chives, and cucumbers. It was delicious! I’ve got another loaf in the oven now!
    Ania
    Ania:
    Thanks, Carrie! I'm delighted to hear that! Ania
Paulina:
Hej Aniu if I want to use wholemeal spelt flour do you think the proportion of the flour and water will be the same? Thanks :)
    Ania
    Ania:
    Hi Paulina,
    I'll be honest, I'm not entirely sure as I haven't tried using this particular flour, but I would imagine it should be similar. Sorry, I cannot be of more help! Ania
Jen:
I just made this bread and it's delicious! It falls apart a bit when I cut through it, perhaps because I made mymown buckwheat flours, since I couldn't find any where I am in Spain. The next morning, I didn't notice that there were bright green spots all throughout the bread and k was devastated thinking it had molded. But it looked too green. A little Google search showed me that when baking soda and sunflour seeds are baked together, it can cause a chemical reaction and release the chlorophyll in the seeds!
    Ania
    Ania:
    I'm delighted to hear that you enjoyed it, Jen! Wow, you learn something new every day, don't you? I had no idea either...Ania
Sarika:
Looks like a grreat recipe . But sometimes my bread smells of the baking soda . How can I avoid that ?
    Ania
    Ania:
    Hi Sarika,
    I'm not sure, I cannot comment on other recipes, but my guess would be that maybe there is too much baking soda in the recipes you've tried. BTW, out of curiosity, I have just opened a jar of baking soda and sniffed it and I must say I cannot detect any smell (and I have a pretty sensitive nose, I have been told). Not sure about the smell, but too much baking soda can certainly result in a bitter taste so that's something to avoid. Hope that helps, Ania
Marcella:
OMG, this is so delicious! I live in Denmark where dark seedy bread (containg rye flour) is common but this gluten free bread beats the others hands down. Delicious and healthy; what's not to like? :)
Thank you so much for this recipe; it's a keeper!
    Ania
    Ania:
    Thanks so much, Marcella! I'm delighted to hear that! :) Ania
Debbie:
This bread looks delicious! Is the size of the loaf pan a regular 9 x 5 loaf pan? Can’t wait to make it.
    Ania
    Ania:
    Hi Debbie, yes, that's roughly correct. I don't have the pan handy as I'm on holidays, but this is what Google defines 2 lb pan as 23 x 13 x 7 cm (9 x 5 1/2 x 3 inches). Hope that helps! Ania
      Debbie:
      I made this today and it is delicious! It is kind of crumbling when I cut it. Would it be better to cut it after it has been in the fridge? I did let it cool down. Any suggestions for next
      time because I am definitely going to make it again.
        Ania
        Ania:
        Hi Debbie,
        I'm so glad you enjoyed it! As for crumbling, I have not had that issue during any of my bakes, but a couple of other people did judging from questions I got on Facebook. I am unsure as to why. If no changes or substitutions have been made, my only guess is that perhaps the bread was slightly overbaked (for example, your oven may be running hotter than mine) and therefore the inside dried out too much. Was it dry inside? Perhaps add a touch more water next time. Hope that helps, let me know if you have any other ideas. Ania
          Debbie:
          It is cutting better since I put it in the fridge. It isn’t overly dry but maybe that’s it. I will bake it a little less next time. It is so good!
          Ania
          Ania:
          Glad to hear you are willing to give it another go :) Ania
Jill:
Oh my...this is fabulous! My friend had made it and shared a taste, and I couldn’t wait to make my own! I was kind of hoping my husband wouldn’t like it so I could have it to myself, but he’s a fan as well! So dense and chewy and yummy ...and healthy too! 😋
    Ania
    Ania:
    That's great, Jill - although sorry to hear you'll have to share ;) Ania
Mary:
This is great! I made it tonight and we all enjoyed! A keeper for sure!
    Ania
    Ania:
    I'm delighted to hear that, Mary! :) Ania
Maxipoppins:
I made this today after planning to for several months. It was outstanding. I may have been slow, but I’ll be regular! Thanks!
    Ania
    Ania:
    I'm delighted to hear that, thanks so much for taking the time to comment! Ania
Milka Hider:
Loved this recipe and it freezes beautifully. Would you please describe more fully the toppings used in your photo as they look delicious. Love your website.
Milka
    Ania
    Ania:
    Thanks, Milka, I'm glad to hear that. I used hummus, radish, baby cress and nigella seeds on one and almond butter, bananas and cinnamon on the other. Ania
Eevon:
I made this tonight and it looks amazing! But when I sliced it, it crumbled :( so I stuck the whole loaf in the freezer to see if it’d slice easier. Also, I used ground flax - its taste/texture is rather moist. Is this right?
    Ania
    Ania:
    Hi Eevon,
    I'm glad to hear that you made this bread. Yes, it should be quite moist (certainly not dry) in the middle - like in the close up photo in my post. It needs to be sliced when completely cool and I found that a serrated knife and a proper cutting technique (what I call 'gentle sawing motion' ;) ) gives you very neat slices. Did you let the batter rest before sticking it into the oven - maybe what had happened is that your ground flax didn't have enough time to activate (i.e. become jelly-like and bind the bread together). Could that be it? If you prefer drier slices, they are also delicious toasted until golden around the edges. Finally, even though I provide cup measurements for convenience, when it comes to baking, I highly recommend weighing your dry ingredients and cup measurement system is inherently inaccurate and does not yield itself that well to baking, which calls for precision. Hope that helps! Ania
Sara:
I made this tonight and it was incredible. I used dates instead of cranberries but otherwise followed the recipe. It's delicious with slices of havarti on top and also Laughing Cow! I love it so much! Thank you!
    Ania
    Ania:
    Great stuff, Sara! I'm really chuffed to hear that you enjoyed it so much! Ania
Robyn:
I just made this loaf and it turned out perfectly! Very easy and very tasty. Thanks.
    Ania
    Ania:
    My pleasure! That's great to hear, Robyn :) Ania
Shellee:
Made this bread today...it was very good! I used Arrowhead Mills GF Buckwheat Flour. I did add all of the spices you mentioned but in larger quantities...next bread I'd increase them even more because I really didn't taste them and we love cinnamon, ginger, nutmeg and cloves. I did toast the nuts and seeds and, in addition to dried cranberries, I added an equal amount of dried cherries and dates. I added 2 Tbsp of maple syrup...may increase that a bit too next time. BTW, your video shows you adding "Baking Powder" yet the recipe ingredients call for "Baking Soda." I actually used both in the recipe; however, you may want to amend the recipe and include whichever ingredient should be used. Thanks for sharing!
    Ania
    Ania:
    Thanks, Shellee! I'm so pleased to hear that you enjoyed it!! Yes, there is a mistake in the video, which we unfortunately did not spot until hours after posting. It should say 'baking soda' - I will a note at the bottom of the written recipe, but unfortunately, I am not able to edit the video. Ania
Lesley:
Would you know the carbohydrate value of this bread ?
    Ania
    Ania:
    No, I don't, I'm afraid, Lesley, but I know there are apps (like one called Cronometer) that can help you calculate it if you are interested. Hope that helps! Ania
Sam Austin:
Can I use wholewheat flour for this recipe? I have all the other ingredients. I don't need it to be gluten free xx
    Ania
    Ania:
    Hi Sam,
    I have not tried it myself, but I am pretty confident that it will work just fine. The only point of difference may be different flour absorbency so you may find that wholewheat version requires a bit more water. I am not 100% sure that's the case, but my instinct telling me that it is. I would do a direct swap first time round and see how it comes out. Hope that helps! Ania
Cheryl Brown:
Can you freeze the bread
    Ania
    Ania:
    Yes, absolutely. I recommend slicing it prior to freezing though. It's also really nice toasted, which means so can defrost it by sticking it under the grill / broiler. Hope that helps! Ania
FLORA:
Can i use oat flour instead of buckwheat?
    Ania
    Ania:
    Hi, Flora. Yes, I am pretty sure it will work fine. Ania
Tracey:
I have made this a few times now and absolutely love it! I have also substituted some sunflower seeds and put in hemp seeds which works just as well. Thank you for your amazing recipes!
    Ania
    Ania:
    Aw, thank you for your kind words, Tracey. I'm so pleased to hear that you enjoyed my bread and adding hemp seeds is a great idea, I will do that myself next time as I don't eat enough of them :) Ania
Hayley:
The bread is in the oven as we speak! Can't wait to try it! I've been looking for a recipe for a bread that's dense, seedy and healthy that doesn't require any kneading or yeast activation. I have experimented on my own, but with failure lol Can't wait to eat it when it comes out!!
    Ania
    Ania:
    Thanks, Hayley! I hope you'll like it as much as I do :) Ania
      Hayley:
      Wow!! I loved it!!! and so did everyone else who had it! I went for the sweet one this time, but I think I'll make a rosemary/roasted garlic/ cracked pepper one next time for a savory one. Loved your idea of olives too. THANKS!! This recipe is a winner!
        Ania
        Ania:
        That's fantastic to hear, Hayley! Thank you :) Ania
Nicole:
Could the flax seed be substituted for something else? My mother is a cancer survivor and can’t consume flax!
    Ania
    Ania:
    Hi Nicole,
    While you can substitute flax seeds with pretty much any other seeds (more sunflower, pumpkin or sesame for example) in this recipe and use ground up chia seeds as a binder, I am not sure why you think they would be harmful to your mum. According to what I have been able to find, flax seeds have the potential to reduce tumour growth, especially for breast and prostate cancers as per this materiel by Dr Greger. Ania
Ewa Nowacka:
Polish! So happy to discover you are Polish. Pozdrawiam! Świetny blog! ;)
    Ania
    Ania:
    Ha ha, dzięki Ewa i serdecznie pozdrawiam również! Ania
Sandy:
I'm low carb so would it be possible to sub the buckwheat with soy flour ?
Thank you for the recipe, it looks amazing.
    Ania
    Ania:
    Hi Sandy,
    I've never used soy flour so I cannot advise with any degree of certainty, I'm afraid. I would say it's worth trying, maybe on a smaller amount of batter (one quarter) in a muffin tin first so you don't waste ingredients if it's a flop. Hope that helps! Ania
Gail:
Thank you for taking the boredom out of my breakfast. This bread is awesome. The first time I made it without spices. Will try your suggestions next. The combinations are endless with this. Have not used buckwheat before. Would like to know the type/brand of buckwheat you used. Your batter pictures are so light in color in comparison to mine. My batter was the color of mud. Once baked looked like a German black bread with molasses. Oh yum!!!! So glad I found your blog. Making your Pumpkin, spinach and walnut spaghetti tonight. Thanks again!!!!
    Ania
    Ania:
    Thank you for your kind words, Gail! I'm delighted to hear that you enjoyed it so much! As for the flour, I used Doves Farm wholemeal buckwheat flour (a UK brand). I hope you'll enjoy the spaghetti just as much! Ania
Dani:
This was delicious but it didn't rise. Only came out 4 cm high.Is this right?
    Ania
    Ania:
    Glad to hear that you enjoyed it, Dani. Yes, that's correct, it doesn't rise much really - a tiny bit maybe, but baking soda + acid aerate the mixture a little bit, making it a bit less dense. Hope that helps! Ania
Judi:
I make gluten-free breads frequently for my husband who is gluten-intolerant. But I don’t like eating them. Until this one. This is DELICIOUS. Thank you.
    Ania
    Ania:
    Thanks, Judi! I'm delighted to hear that! :) Ania
Moni:
It’s easy and very delicious, Ania. Thank you for the recipe. Just ate almost a half of the loaf - a savoury variety with sliced olives. The first three slices on their own just to ‘taste’ them and two more with some homemade vegan burgers with heaps of adds-on: avo, pickles, seed mustard, tomato, capsicum. Yum.
    Ania
    Ania:
    Ha ha, Moni, you sound like me :) I do a lot of that 'just a slice to taste, and another and another' ;) I'm delighted to hear that you enjoyed it! Ania
Sandi:
I never knew buck wheat was gluten free it was good information for me can't wait to try this recipe I have used a seed bread recipe from oh she glows and this looks equally as wonderful.
    Ania
    Ania:
    Thanks, Sandi. I'm glad to hear that! Ania
Christina:
this recipe just appeared on my phone and I had just made seeded bread with white bread flour and seeds. It turns out "ok" and far superior to shop bought ones.
I will make this recipe next time it sounds yummy
Just one question, will the loaf remain fairly moist for 3 or 4 days ? Or do you recommend slicing and freezing ?
strictly Gluten free Mum !! ( coeliac)
    Ania
    Ania:
    Hi Christina,
    I am pretty sure it will be fine for 3 days, especially if you wrap it up in a piece of breathable fabric (like a linen kitchen towel) so that it doesn't dry up. Hope that helps! Ania
Sheila Verge:
So good 😊 just made this loaf. I would give this a perfect rating. I was short on a couple ingredents so i made a few changes but it still turned out great. I needed low carb so i used full amount of buckwheat flour but i added almond and walnut flours and an egg to give me more protein to off set the carbs. Thanks for your recipes.
    Ania
    Ania:
    Glad to hear you enjoyed it, Sheila. (Nuts and seeds are an excellent source of healthy protein, btw!) Ania
Natalie:
YUM! This bread looks amazing and so healthy! Can't wait to try it!
    Ania
    Ania:
    Thanks Natalie! It's nice to hear! Ania
Carole:
Buckwheat flour has gluten in it. Please do some research. Try Dr. Osborne on YouTube where he outlines what has gluten in it.
    Ania
    Ania:
    I'm afraid, you are wrong, Carole. Buckwheat has nothing to do with wheat, it's a plant related to rhubarb (!) and it is therefore naturally gluten-free. Here is the accepted Google answer for you . Have a lovely day!
Aga P.:
Bardzo lubię takie zdrowe wypieki, od lat piekę sama, w domu nie uznajemy kupnego pieczywa. Od początku roku postanowiłam oczyścić swój organizm świadomie rezygnując z glutenu, nabiału, mięsa, cukru. Twoje przepisy są dla mnie cudowną inspiracją. A ten chlebek dzisiaj popelnię, jednak w wersji pikantnej. Pozdrawiam serdecznie 😘
    Ania
    Ania:
    Dzięki Agata, miło mi to słyszeć! zgadzam się z Tobą - pikantna wersja jest równie pyszna, polecam posiekane oliwki zamiast żurawiny i czarnuszkę do posypania :) Ania
Angela:
There really is no contest between dark seedy bread and wheat bread (even the good stuff) is there? Thanks for the lovely recipe Ania (lovely name : ) ) it's a bit too hot to put the oven on - 41 degrees C tomorrow and the next day : ( Adelaide will be the hottest capital city in Australia : ( Angela X
    Ania
    Ania:
    Thanks Angela! I hope the recipe will come in handy when you guys get cooler temperatures in a few months time! So jealous, we are freezing out butts of here ;) Ania
Lori Carcova:
Do you think the oil can be substituted with apple sauce? Trying to stay away from oil wherever I can without compromising the recipe.
    Ania
    Ania:
    Yes, i think it should be fine! Maybe slightly diluted apple sauce cos it's a bit thicker than oil normally. I would love to know how it turned out! Ania
Alexandra | Occasionally Eggs:
Hormone friendly seeds are always a good thing! It looks a lot like seedy dark bread that's so common here in northern Germany, too. It looks delicious, especially with those toppings!
    Ania
    Ania:
    Yes, exactly! I'm Polish and there is a lot of overlap when it comes to baked goods between the two countries. Ania
Lynda:
This looks so good and something I would really enjoy. I'm going to make this very soon :)
    Ania
    Ania:
    Great to hear, Lynda! Hope you'll enjoy it :) Ania
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