Nitrate & Nitrite Free Seeded Whole Grain Loaf
There's something deeply satisfying about a loaf this hearty and wholesome, packed with sunflower seeds, pumpkin seeds, chia, and flaxseed in every single slice. Unlike most store-bought breads, which can hide a surprising number of preservatives and curing agents in their ingredient lists, this one is built entirely from pantry staples you can see and recognize. Oat flour forms the base, while applesauce and olive oil keep the crumb moist without any processed additives doing the heavy lifting. A touch of turmeric and black pepper gives the loaf a subtle warmth and a gorgeous golden color that makes it look as good as it tastes. The batter is thick and seed-studded, and after a short rest it bakes into something firm, sliceable, and genuinely satisfying — the kind of bread that holds up to a generous smear of nut butter or a thick slice of avocado. Letting it cool fully on the rack is the one step you really can't rush, since the crumb needs that time to set into clean, even slices. Once it does, you've got a loaf that's as clean-ingredient as it gets and sturdy enough to carry you through the whole week.
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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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