3-Ingredient Simple Seeded Bread

Forget complicated steps and a pantry full of ingredients. This 3-Ingredient Simple Seeded Bread is a revelation in minimalist baking. With no yeast, no kneading, and no added sugar, it harnesses the natural power of seeds and a simple chemical reaction to create a uniquely satisfying, dense, and nutty loaf. It’s naturally gluten-free, packed with fiber and healthy fats, and the ultimate companion for soups, cheeses, and avocados.

Why You’ll Love This Recipe:

• Unbelievably Simple: Just mix, rest, and bake.

• Incredibly Wholesome: Contains only seeds and salt—no flour, no binders, no artificial anything.

• Meal-Prep Friendly: Stays fresh for days and slices beautifully for toast.

• Dietary Dream: Naturally gluten-free, grain-free, low-carb, and vegan.

Ingredients

• 150g (1 ½ cups) whole flax seeds (also called linseed)

• 100g (1 cup) sunflower seeds

• 65g (½ cup) pumpkin seeds (pepitas), plus 2 tablespoons for topping

• 1 tsp fine sea salt

• 350ml (1 ½ cups) water

Kitchen Tools You’ll Need: A digital kitchen scale (highly recommended for accuracy), a medium mixing bowl, a loaf pan (approximately 9×5 inches / 23×13 cm), and parchment paper.

Step-by-Step Instructions

Step 1: Prepare the Seeds

1. Weigh and Combine: Using a digital scale, weigh the flax seeds, sunflower seeds, and 65g of pumpkin seeds into a medium bowl. Add the salt.

2. Grind Half the Mix: Scoop out roughly half of the seed mixture (about 1 heaped cup) and place it in a food processor, spice grinder, or high-powered blender. Process until it forms a coarse, flour-like meal. This ground mixture is crucial—it acts as the “flour” that binds the loaf together.

3. Combine Everything: Return the ground seed mix to the bowl with the whole seeds. Stir thoroughly until completely combined.

Step 2: Hydrate & Form the Dough

1. Add Water: Pour the 350ml of water over the seed mixture. Stir vigorously with a spatula or spoon for about 1-2 minutes until a thick, sticky, porridge-like batter forms. Every seed should be coated.

2. The Critical Rest: Let the mixture rest on the counter for 20 minutes. During this time, the ground flax seeds will absorb the water and release soluble fiber, creating a gel-like binder (this is called a “flax egg” in vegan baking). The mixture will become even thicker.

Step 3: Shape & Bake

1. Preheat & Prep: While the dough rests, preheat your oven to 175°C (350°F). Line your loaf pan with a strip of parchment paper, letting it overhang on the two long sides. This creates a sling for easy removal.

2. Transfer to Pan: Scoop the thick seed dough into the prepared loaf pan. Use the back of a wet spoon or spatula to press it down firmly and smooth the top into an even layer.

3. Top & Score: Sprinkle the reserved 2 tablespoons of whole pumpkin seeds over the top. Then, using a sharp, wet knife, score the top of the loaf with 3-4 diagonal cuts about ¼-inch deep. This helps steam escape and gives a professional finish.

4. Bake: Place the pan in the center of the preheated oven and bake for 45 to 50 minutes. The loaf is done when the top is deeply golden brown, firm to the touch, and it sounds hollow when tapped.

Step 4: Cool Completely (The Most Important Step!)

1. Cool in Pan: Remove the loaf from the oven and let it cool in the pan for at least 15 minutes.

2. Cool on Rack: Using the parchment paper sling, carefully lift the bread out of the pan and place it on a wire rack. You must let it cool completely for at least 2 hours, or ideally overnight. This cooling time allows the internal structure to set fully. Slicing into it while warm will result in a crumbly texture.

Serving & Storage

• Slicing: Use a sharp, serrated bread knife and a gentle sawing motion for clean slices.

• Serving Suggestions: This bread is fantastic toasted. Serve with mashed avocado, nut butter, smoked salmon, or a soft cheese like goat cheese or chèvre. It’s also perfect for dipping into soups and stews.

• Storage: Once completely cool, wrap the loaf tightly in beeswax wrap or place it in an airtight container.

  • Room Temperature: Keeps well for 3-4 days.

  • Refrigerator: Will stay fresh for up to a week.

  • Freezer: Slice the loaf first, then freeze slices in a bag for up to 3 months. Toast straight from frozen.

Nutritional Information (Per Slice, 1/12 of loaf)

• Calories: ~185 kcal

• Total Fat: 14g

  • Saturated Fat: 1.5g

• Carbohydrates: 9g

  • Dietary Fiber: 7g

  • Sugars: 0.5g

• Protein: 7g

Hayyat

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