Norwegian Seed Bread Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 cups - Rolled Oats, G.F. If needed
  • 1/2 cups - Sunflower Seeds
  • 1/2 cups - Pumpkin Seeds
  • 3/4 cups - Ground Flax Seeds
  • 2 tablespoons - Chia Seeds
  • 2 tablespoons - Psyllium Husks
  • 2 tablespoons - Sesame Seeds , Black or white
  • 1 teaspoons - Salt
  • 1 tablespoons - Olive Oil
  • 2 cups - Water
  • 4 teaspoons - Spices if desired (rosemary/garlic/onion/parsley powder,
  • Directions:

    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 20 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.

    Brief Description

    High fiber and protein filled seed bread

    Main Ingredient:

    Seeds and oats

    Category:  Breads

    Cuisine:  Scandinavian

    Prep Time: 10 min
    Cook Time: 1 hour(s) 20 min


    If gluten free is needed use gluten-free oats.

    Posted By:


    Posted On:

    May 27, 2021

    Print Recipe

    Speak Your Mind