Danish Seed Bread

Sustenance

08 - 08 - 25

In need of something grounding and good for the gut? This aromatic and earthy Danish Seed Bread is a lesson in nourishment through simplicity. Packed dense with fibre and deeply satisfying, it’s become a quiet favourite in our kitchens.

Toasted, it’s crisp and nutty. Topped with avo, tahini or whatever’s on hand — it’s a comfort worth repeating. Fibre-rich and naturally sustaining, this loaf supports not just digestion, but that slow, steady kind of energy we all crave.

Ingredients

2 1/2 cup sunflower seeds [or pumpkin seeds]
3/4 cup flax seeds
2 1/2 cups rolled oats
4 Tbsp. chia seeds
6 Tbsp. psyllium seed husks
1 tsp. fine celtic sea salt
2 tsp caraway [or fennel seeds]
2 tsp celery seeds
3 Tbsp. blackstrap molasses [or maple, honey]
4 Tbsp. melted coconut oil [or ghee]
3 cups purified water

Method

In a bowl, mix water and black strap molasses together till blended.

Add dry ingredients, working together till it forms a crumbly paste.

Transfer to an oiled loaf pan. Shape loaf, then leave for 30 minutes.

Preheat the oven to 150°C.

Bake loaf for 45 minutes. Remove loaf from tin and turn topside down and continue to bake for another 20—30 minutes.

When done, remove and wrap in a tea towel. Best sliced when cool.

Previous Next