Ultimate MultiSeed Bread (grain-sugar-gluten-free)

A fantastic alternative to all breads: chewy, wholegrain and tastes like heaven! Quite similar to Nordic Nut Bread. The difference is in partially ground seeds and added leavening agent. Nut-and-seed bread recipes usually contain oil, tahini or ghee. I skip it because such multiseed loaf is already very fat. Preferably to add some water instead. Chunks of dates make this bread slightly sweet. It’s perfect for open sandwiches and various toppings!
Makes 1 loaf, 14-20 slices
Takes 45 mins (prep – 25 mins, baking – 25 mins) + cooling

Ingredients

2 tbsp flax seeds
140 g sunflower seeds
60 g pumpkin seeds
60 g sesame seeds
4 eggs
2 tbsp water
2 tsp baking powder
pinch of salt
1 tsp cinnamon, optionally
160 g dates, optionally
pinch of black and white sesame seeds for topping

Directions

Preheat the oven to 180°C/350°F. Either grease or line a 20-25 cm oblong pan with parchment paper (I used a 25 cm loaf pan).

Measure all types of seeds in separate cups on scales (or create your own proportions measuring by eye). Grind the flax, 1/2 of sunflower seeds and 1/3 of pumpkin seeds until the seeds have turned into a very fine, ground meal.

In a mixing bowl, combine all the ground and whole seeds, salt, cinnamon (optionally) and baking powder. In a separate bowl, whisk the eggs. Add the eggs to the dry mixture. Set aside to rest for 5 minutes.
Meanwhile, soak the dates in hot water for a few minutes. Drain, deseed and chop them.

Add 2 tbsp of water to the batter, if needed (you may need more water or no water at all, depending on batter consistency. It should be not too stiff, but thick and creamy).

Stir the dates into the batter (optionally). Spoon the batter into the prepared baking pan. Sprinkle with more seeds of your choice. Bake for 23-25 mins until fragrant and the toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 5 minutes. Then transfer to a wire rack to let cool completely. Slice and enjoy!:)

Bon Appetit!

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