Recipe Detail

Norwegian Seed Bread

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  1. 1 1/2 cups - Rolled Oats G.F. If needed
  2. 1/2 cups - Sunflower Seeds
  3. 1/2 cups - Pumpkin Seeds
  4. 3/4 cups - Ground Flax Seeds
  5. 2 tablespoons - Chia Seeds
  6. 2 tablespoons - Psyllium Husks
  7. 2 tablespoons - Sesame Seeds Black and or White
  8. 1 teaspoons - Salt
  9. 1 tablespoons - Olive Oil
  10. 2 1/2 cups - Water
  11. 4 teaspoons - Spices if desired (rosemary/garlic/onion/parsley powder,
  12. 2 tablespoons - Nutritional Yeast


Mix the dry ingredients in a bowl then add olive oil and water, stirring well to combine. Let sit 3 minutes while you oil a loaf pan. Transfer mixture to the pan , smoothing it out. Cover with a plastic bag and refrigerate for 8ish hours (or overnight). Remove from fridge and let sit at room temperature for 1 hour before placing in a cold oven. Set temperature to 350°F and cook for 1 hour and 25 minutes. Check with toothpick to make sure it’s not still damp in the middle, you may need to give it another 5 or so minutes. Allow to cool before removing from pan. Keep loaf refrigerated.


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