Mushroom Free Seeded Whole Grain Loaf
Hearty, golden, and packed with texture, this seeded whole grain loaf is the kind of bread that makes you feel genuinely good about what you're eating. Oat flour forms the base, while sunflower seeds, pumpkin seeds, chia seeds, and ground flaxseed load every slice with satisfying crunch and nutty depth. A touch of turmeric gives the crumb a warm, earthy color, and honey plus applesauce keep things just slightly sweet without tipping into dessert territory. The batter comes together in two bowls with no yeast, no proofing, and no complicated technique — just mix, rest, and bake. Because every ingredient here is straightforward and plant-based or pantry-staple, there's zero guesswork about hidden fungi or mushroom-derived additives that can sneak into store-bought specialty breads. Letting the loaf cool fully on the rack is the one step worth being patient about — the crumb firms up beautifully and slices cleanly, making it perfect for open-faced toppings or a thick smear of nut butter.
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Learn more →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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