Hazelnut 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 the kind of bread that makes you feel genuinely good about what you're eating — dense in the best way, with a deep golden crust and a nutty, wholesome crumb. Sunflower seeds, pumpkin seeds, chia, and flaxseed do all the heavy lifting here, delivering real texture and flavor without a hazelnut in sight. For anyone navigating tree nut concerns, store-bought "seeded" or "multigrain" loaves can be a minefield of shared equipment and vague allergen labels — baking your own removes all of that uncertainty entirely. The batter comes together in two bowls, and a short rest before baking lets the chia and flaxseed swell so the loaf slices cleanly and holds together beautifully. A touch of turmeric and black pepper gives the crumb a warm, earthy depth that pairs brilliantly with everything from avocado to a smear of good butter. Just be sure to let it cool on the rack before slicing — patience here is genuinely rewarded with a perfectly set, satisfying crumb.

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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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