Name: Gluten Free Seeded Loaf (Mixed Seed Bread) Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 3 h
Cuisine: Gluten Free
Ingredients: 12 g (1 tbsp) active dried yeast; 20 g (2 tbsp) superfine/caster sugar; 240 g (1 cup) warm water; 30 g (⅓ cup + ½ tbsp) psyllium husk (rough husk form); 345 g (1 ⅓ cups + 1 ½ tbsp) water; 195 g (1 ⅓ cups) buckwheat flour; 150 g (1 ⅓ cups) tapioca starch; 135 g (1 cup) millet flour; 10 g (2 tsp) table or sea salt; 15 g (2 ½ tsp) apple cider vinegar; 150 g (1 cup) mixed seeds (linseed, sunflower seeds, pumpkin seeds), divided; 1 UK medium / US large egg, whisked, for egg wash (optional, omit for vegan bread)

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Introduction

You’ll love this gluten free seeded loaf for its soft, chewy crumb, crisp crust, and rich flavor from a variety of mixed seeds. This bread is easy to make with just one rise, perfect for home bakers looking for a wholesome gluten free option.

A loaf of multigrain bread sits on a copper wire rack over a white marbled surface, with a gray and white striped cloth draped in the background. The bread has one full slice and two additional slices laid out in front, showing a soft, light brown interior filled with small seeds and grains throughout. The crust is thick and golden brown, densely covered with a mix of seeds like sunflower, flax, and pumpkin seeds giving a rough texture, especially on top. To the right of the loaf, a bread knife with a dark wooden handle rests on the rack. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 g (1 tbsp) active dried yeast
20 g (2 tbsp) superfine/caster sugar
585 g (2 ⅓ cups + 1 ½ tbsp) warm water, divided
30 g (⅓ cup + ½ tbsp) psyllium husk (rough husk form)
195 g (1 ⅓ cups) buckwheat flour
150 g (1 ⅓ cups) tapioca starch
135 g (1 cup) millet flour
10 g (2 tsp) table or sea salt
15 g (2 ½ tsp) apple cider vinegar
150 g (1 cup) mixed seeds (such as linseed, sunflower, pumpkin), divided
1 UK medium/US large egg, whisked, for egg wash (optional; omit for vegan)

Instructions

Step 1: Prepare a 2lb/900g loaf tin by lining it with baking or greaseproof paper for easy removal.
Step 2: In a small bowl, combine yeast, sugar, and 240 g (1 cup) warm water. Let sit for 10–15 minutes until frothy.
Step 3: In another bowl, mix psyllium husk with 345 g (1 ⅓ cups + 1 ½ tbsp) water. Let gel for 15–30 seconds.
Step 4: In a large bowl, whisk together buckwheat flour, tapioca starch, millet flour, and salt until well combined.
Step 5: Add the yeast mixture, psyllium gel, and apple cider vinegar to the dry ingredients. Knead for 5–10 minutes until smooth and pulling away from the bowl, by hand or with a stand mixer.
Step 6: Stir in about 120 g (¾ cup) of the mixed seeds until evenly distributed.
Step 7: Transfer dough to a lightly oiled surface and shape into a log to fit the loaf tin. Place dough seam side down into the tin and even out the top.
Step 8: Cover lightly with cling film and let rise in a warm spot for 1 hour 15 minutes to 1 hour 30 minutes, until nearly doubled.
Step 9: Preheat oven to 480ºF (250ºC) with a baking tray on the bottom rack. Adjust oven rack to middle position.
Step 10: Brush risen loaf with egg wash (or water with a little sugar or maple syrup for vegan) and sprinkle with remaining seeds.
Step 11: Place loaf in the oven middle rack. Pour boiling water into bottom tray and optionally spray loaf with water 4–5 times. Close oven immediately to trap steam.
Step 12: Bake at 480ºF (250ºC) for 15 minutes without opening the door.
Step 13: Remove water tray, reduce oven to 430ºF (220ºC), and continue baking for 60–70 minutes until golden brown. Cover with foil if browning too fast.
Step 14: (Optional) For a drier crumb, remove loaf from tin and bake directly on rack for last 15 minutes with foil on top.
Step 15: Remove loaf from tin and cool completely on a wire rack before slicing.

Tips & Variations

You can use instant yeast instead of active dried yeast; add it directly to dry ingredients without activating.
Substitute apple cider vinegar with other mild vinegars, but apple cider vinegar is preferred for flavor.
Psyllium husk in rough form is essential; if using powder, reduce quantity to 75–85% of weight.
For flour alternatives: use white teff, sorghum or oat flour for buckwheat; corn, potato, or arrowroot starch for tapioca; brown rice flour for millet.
For vegan bread, replace egg wash with water mixed with a little sugar or maple syrup to help seeds stick.
Ensure all substitutions by weight, not volume, for best results.

Storage

Store the bread wrapped in a tea towel in a cool, dry place for 3 to 4 days. To refresh, lightly toast slices or warm in the oven. Avoid refrigeration as it can dry the bread.

How to Serve

A loaf of whole grain bread sits on a copper cooling rack over a white marbled surface, with a loaf knife beside it featuring a wooden handle. The bread has three visible layers: a thick crust top layer covered densely with mixed seeds like sunflower, pumpkin, and flax, a golden-brown baked outer layer, and a soft light brown inside speckled with seeds and grains. Three slices have been cut from the loaf and are arranged in front, showing the inside’s slightly airy texture. A beige and gray striped cloth is casually folded in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread vegan?

Yes, simply omit the egg wash and brush the top with water mixed with a little sugar or maple syrup before adding seeds. This helps the seeds stick and still creates a nice crust.

Do I need to do two rises for this bread?

No, this recipe works well with a single rise, which simplifies the process. However, if you prefer, you can do a first rise in a covered bowl for about an hour until doubled before shaping and proceeding.