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–+ servings
Elle

Protein Powered Seed Bread

3.92 from 12 votes
Healthy, easy to make seed loaf made with spelt flour, sunflower seeds, flax seeds, pumpkin seeds, sesame seeds, chia seeds, Greek yogurt and apple sauce. 
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 20 slices
Course: Breakfast
Cuisine: Baking
Calories: 188

Ingredients
  

  • 1 cup whole grain spelt flour (130 g)
  • 1/2 cup white spelt flour Type 630 (65 g)
  • 1 cup fine-cut rolled oats (100 g)
  • 1/2 cup sunflower seeds (65 g)
  • 1/2 cup ground flax seeds (65 g)
  • 1/2 cup pumpkin seeds (65 g)
  • 1/3 cup chia seeds (60 g)
  • 1 1/2 tablespoons sesame seeds
  • 1/4 teaspoon dried tarragon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 x 170 g container Greek yoghurt
  • 6 tablespoons apple sauce
  • 1/4 cup water (60 ml)
  • 1/2 cup extra-virgin olive oil (125 ml)
  • 3 tablespoons honey
  • 1 teaspoon sea salt

Instructions
 

  1. Grease a loaf pan with butter or oil and sprinkle flour lightly over the base and sides. Alternatively, line the loaf pan with parchment paper, leaving extra around the edges to help lift the seed loaf out of the pan later on. (This is my preferred method since it makes it a super easy to remove the bread from the loaf pan).
  2. In a large bowl, combine the flour, oats, seeds, dried tarragon, baking powder and baking soda and mix well.
  3. In a second bowl, mix together the yoghurt, apple sauce, water, olive oil, honey and salt until completely combined.
  4. Pour the wet ingredients into the dry and mix well to combine.
  5. Transfer the mixture to the prepared loaf pan and smooth it out with a spatula. Let the dough stand for 15 minutes.
  6. Meanwhile, preheat the oven to 350°F / 180°C.
    TIP: If you like, you can sprinkle some more seeds on top of the loaf before transferring it to the oven.
  7. Place the loaf pan in the preheated oven (on the middle rack), bake for 20 minutes, then reduce the oven heat to 300°F / 150°C and continue baking for 1 hour, or until the loaf is golden brown and a toothpick inserted into the middle comes out clean.
    TIP: You can also do the tapping test. The loaf is done when it sounds hollow when tapped.
  8. Let cool completely before slicing. Hard to do, but essential, otherwise the loaf will be crumbly when sliced into.

Nutrition

Calories: 188kcal

Notes

  •  I use a ceramic loaf pan 30,5 x 13,5 x 8,5 cm
  • You can freeze bread too -- just slice before freezing for quick and easy toast!
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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