Seed Bread Recipe

Name: Seed Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soy flour or 1 cup brown rice flour; ½ cup buckwheat flour; 1 cup arrowroot; 2 teaspoons cream of tartar; 1 teaspoon bicarbonate of soda; ¼ cup sesame seeds; ¼ cup caraway seed; ½ cup sunflower seeds; ¼ cup linseeds; 1 14-1 ½ cups nut milk or 1 14-1 ½ cups soymilk; 2 teaspoons honey

Servings: persons

1 cup soy flour or 1 cup brown rice flour
½ cup buckwheat flour
1 cup arrowroot
2 teaspoons cream of tartar
1 teaspoon bicarbonate of soda
¼ cup sesame seeds
¼ cup caraway seed
½ cup sunflower seeds
¼ cup linseeds
1 14-1 ½ cups nut milk or 1 14-1 ½ cups soymilk
2 teaspoons honey

1
Sift flours, cream of tatrar and bicarbonate soda.
2
Adds all the seeds to the flours.
3
Mix honey and soy milk together and stir slowly into the dry ingredients until flours and soy milk are combined.
4
A little extra soy milk may be needed if your flours are old and dry.
5
Pour into a lightly greased loaf tin and bake in a moderate oven (350 degrees C) until the bread comes away from the tin or cook for approximately 40- 45 minutes.
6
Take out of the tin and cool on a cake wire wrack.
7
Wait until the bread is cold before slicing.
8
This bread can be toasted under the griller or sliced and returned to the oven to crisp.
9
Note: 2 tablespoons ground nuts or grated rind of an orange can be added to this mixture when adding the soy milk and dry ingredients.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup soy flour or 1 cup brown rice flour, ½ cup buckwheat flour, 1 cup arrowroot, 2 teaspoons cream of tartar, and more.

Yes, Seed Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Seed Bread

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