Best 3 Healthy Easy Peasy Seed Loaf Recipes
Indulge in the wholesome goodness of Seed Loaf, a delectable bread packed with a symphony of nutritious seeds and grains. This versatile loaf offers three tantalizing variations to suit diverse dietary preferences and taste buds. Dive into the classic delight of the Original Seed Loaf, a harmonious blend of sunflower, pumpkin, and sesame seeds, flaxseeds, and oats, all held together by the warmth of honey and the subtle tang of lemon. Embark on a gluten-free adventure with the Gluten-Free Seed Loaf, a symphony of almond flour, coconut flour, and psyllium husk, brimming with the same medley of seeds and grains as its classic counterpart. For those seeking a vegan delight, the Vegan Seed Loaf beckons with its symphony of plant-based ingredients, featuring almond milk, flax eggs, and coconut oil, harmonizing perfectly with the symphony of seeds and grains. Whichever path you choose, savor the symphony of flavors and textures in every slice of Seed Loaf, a wholesome and satisfying bread that nourishes both body and soul.
Here are our top 3 tried and tested recipes!
HEALTHY EASY PEASY SEED LOAF
This is a REALLY easy+foolproof loaf to bake. Very healthy as well. I usually bake it in mini loaf tins and freeze it, and take it out the morning I require it - fresh for lunch. This was the first bread I baked and it came out perfect!
Provided by Mrs Beeton wannabe
Categories Yeast Breads
Time 1h5m
Yield 3 loaves
Number Of Ingredients 9
Steps:
- Grease 3 medium loaf tins or several smaller tins well.
- Place all the ingredients into a large mixing bowl and mix well to form a smooth, heavy batter.
- *Note*No need to sift flour.
- Spoon the batter into tins making them no more than half full, and sprinle some sesame seeds on top.
- Place the tins in a protected, mildly warm spot and leave to rise until doubled.
- Bake at 200 deg celcius for 20 mins, lower to 180 degrees celcius and bake for a further 20 mins until browned on the top.
- Cool in tins for 5 mins then remove onto cooling racks.
- TIPS: Once cooled, wrap in cling film, and freeze the loaves you do not require immediatly as home made yeast bread does not last long.
- Adjust time accordingly for smaller tins as they might require less than 1/2 the time.
- You can use a drop of choc brown colouring if you want really dark brown loaves.
- You could also sprinkle some wheat into the tins before putting the batter in.
- The seed mixture is 450ml of what you like.
- Add the seeds and amounts according to your tastes (maybe try raisins next time)- it's all up to you.
- Serve with butter/marg or a good spread.
ALL-BRAN SEED LOAF
Make and share this All-Bran Seed Loaf recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Breads
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Stir together flour, baking powder, salt and seeds.
- In large bowl, beat together orange juice, honey, eggs and cereal.
- Let stand 2 min.
- Add flour mixture, stirring only until well combined.
- Spread evenly in greased 8.5 x 4.5 x 2" loaf pan.
- Bake at 350f about 40 min.
- Let cool 10 min and remove from pan.
- Cool completely before slicing.
EASY SEED & GRAIN LOAF
Bake a nourishing seed and grain loaf in thirty minutes, perfect with soup
Provided by Mary Cadogan
Categories Buffet, Side dish, Snack
Time 50m
Yield 8 thick slices
Number Of Ingredients 7
Steps:
- Tip the flour, seeds, yeast and salt into a large bowl. Mix the water, oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough. If it feels sticky, sprinkle in a little more flour.
- Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour as you need it.
- Oil a 1.2-litre loaf tin and put the dough in the tin, pressing it in evenly. Cover with a tea towel and leave to rise for 1 hr, until it springs back when you press it with your finger. Heat oven to 200C/fan 180C/gas 6.
- Make eight slashes across the top of the loaf, brush with water and sprinkle alternately with poppy and sesame seeds. Bake for 30-35 mins until the loaf is risen and brown. Tip it out onto a cooling rack and leave to cool.
Nutrition Facts : Calories 266 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2.5 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.65 milligram of sodium
Tips:
- Use a variety of seeds: This will give your loaf a more complex flavor and texture. Some good options include chia seeds, flax seeds, sunflower seeds, and pumpkin seeds.
- Soak the seeds before using: This will help them to soften and become more digestible. You can soak them overnight in water or for a few hours in yogurt or milk.
- Use a good quality flour: This will make a big difference in the texture of your loaf. Look for a flour that is high in protein, such as bread flour or whole wheat flour.
- Don't overmix the batter: Overmixing can make the loaf tough. Mix just until the ingredients are combined.
- Bake the loaf at a high temperature: This will give it a crispy crust and a soft, fluffy interior.
Conclusion:
This easy-peasy seed loaf is a delicious and healthy snack or breakfast option. It's packed with nutrients, including fiber, protein, and healthy fats. It's also a good source of antioxidants. If you're looking for a quick and easy way to add more nutrition to your diet, this seed loaf is a great option.
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