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Multigrain Bread (Gluten-free)

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Adjust Servings:
wet ingredients:
400 ml of Water
1 or 2 tsp of Honey
20 g of Coconut oil melted butter
dry ingredients:
130 g of Sunflower seeds
90 g of Rolled oats (old fashioned)
20 g of Teff flour
60 g of Pumpkin seeds
40 g of Hemp seeds hulled
40 g of Flax seeds
30 g of Sesame
30 g of Almond chopped nuts
40 g of Walnut chopped nuts
25 g of Psyllium husk
25 g of Chia seeds
10 g of Salt

Multigrain Bread (Gluten-free)

  • 1,5 ч
  • Serves 4
  • Medium


  • wet ingredients:

  • dry ingredients:



If it weren’t for my friend, I wouldn’t have paid attention to this wonderful recipe. She and her family were visiting us in Vienna this summer. Vika loves healthy baked goods and I promised her we’d bake something cool together. One night I gave her a German gluten-free cookbook and asked to choose a recipe looking only at pictures. When she showed me what she chose, I was surprised 🙂 As the turtle from Kung Fu Panda said, “There are no accidents!” and I see it everywhere. Let things happen! This is how this wonderful loaf happened. It was so incredible that we couldn’t stop craving another slice. Our men loved it even more though they are not fans of healthy food 🙂

This multigrain bread is great not only because it’s delicious but also because it doesn’t contain any gluten or yeast which makes it low-calorie. A bunch of different seeds and nuts it uses are rich in beneficial nutrients that make this bread even more attractive. I highly recommend it! 

In this recipe, you’ll see quite a long list of different seeds and nuts but if you don’t have some of them, you can always substitute them with other ingredients to your taste, even dried fruit.

If you don’t have teff flour at hand, use any other kind of gluten-free flour.

Enjoy and be healthy!


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Dissolve the honey in warm water. Melt the coconut oil.


Combine all the grain mix ingredients, add the honey water and coconut oil. Stir with a spoon. The dough will get thicker as you stir it.


Line two baking sheets with parchment paper, place the dough on them. Even the surface using wet hands. Cover with plastic and let stand for 3 to 12 hours at room temperature. As for me, I usually make the dough in the morning and bake in the evening.


Remove the plastic. Bake at 170 degrees for 60 min total.
After 40 min, release the bread and keep baking for the remaining 20 min. If you are going to use one large baking sheet, the bread will take longer to bake.


Remove the bread. Let cool before removing the paper. Transfer to a rack and let cool completely.
Important! You should let the bread cool completely before cutting it.

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