Barley Free Seeded Whole Grain Loaf

Total time1 hr 30 min

Prep time15 min

Cook time55 min

4.6

(13)

This hearty, seed-packed loaf is built on oat flour and loaded with sunflower seeds, pumpkin seeds, chia, and flaxseed, giving every slice a satisfying crunch and a genuinely nutty depth of flavor. A touch of turmeric and black pepper adds warmth that makes this feel like so much more than a basic homemade bread. For anyone navigating grain sensitivities, finding a loaf at the grocery store that's truly free of barley and barley-derived ingredients can be a real headache — this one sidesteps that entirely by relying on wholesome, easy-to-verify ingredients. Applesauce and olive oil keep the crumb moist without any dairy, while apple cider vinegar works with the leaveners to give the loaf a proper rise. The batter comes together in two bowls and bakes up into something that looks genuinely impressive, especially with a scattering of mixed seeds pressed into the golden top. Let it cool fully before slicing — the crumb needs that resting time to set, and the patience is absolutely worth it.

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Ingredients

12 servings

For the bread

1 ½ cups oat flour
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
½ tsp ground turmeric
¼ tsp ground black pepper
½ cup raw sunflower seeds
½ cup raw pumpkin seeds
3 tbsp ground flaxseed
2 tbsp chia seeds
3 large eggs
½ cup unsweetened applesauce
¼ cup extra virgin olive oil
2 tbsp honey
1 tbsp apple cider vinegar

For topping

2 tbsp mixed seeds (sesame, hemp, or additional sunflower), for topping (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides to use as handles.
2
In a large mixing bowl, whisk together the oat flour, baking powder, baking soda, salt, turmeric, and black pepper until evenly combined. Stir in the sunflower seeds, pumpkin seeds, ground flaxseed, and chia seeds.

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