Whole30 Whole Wheat Multiseed Bread
Discover the perfect blend of health and flavor with this Whole30 Whole Wheat Multiseed Bread! Crafted with nutrient-dense almond flour, ground flaxseed, and tapioca flour, this grain-free bread is packed with a medley of seeds, including sunflower, pumpkin, chia, and sesame, for a hearty texture and wholesome crunch. Completely gluten-free and compliant with Whole30 guidelines, it’s ideal for those seeking a nutritious, clean-eating option without sacrificing taste. This easy-to-make bread comes together in just 15 minutes of prep time and bakes to golden perfection in under an hour. Perfect for toasting, pairing with avocado, or enjoying as-is, it’s a versatile addition to any meal plan. Store it in the fridge or freezer, and savor the goodness all week long!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.75 cup Ground flaxseed
- 0.5 cup Tapioca flour
- 0.5 cup Sunflower seeds
- 0.5 cup Pumpkin seeds
- 2 tablespoons Chia seeds
- 2 tablespoons Sesame seeds
- 1 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 4 large Eggs
- 0.25 cup Avocado oil
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper, letting the edges hang over for easy removal.
In a large mixing bowl, whisk together the almond flour, ground flaxseed, tapioca flour, baking soda, and sea salt until well combined.
Stir in the sunflower seeds, pumpkin seeds, chia seeds, and sesame seeds to evenly distribute them throughout the dry ingredients.
In a separate medium bowl, beat the eggs, avocado oil, apple cider vinegar, and water until fully combined and slightly frothy.
Pour the wet ingredients into the bowl with the dry ingredients and mix until a thick, well-combined batter forms.
Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top with the back of a spoon or spatula.
Place the pan into the preheated oven and bake for 40–45 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, use the parchment paper to lift the bread out of the pan and transfer it to a wire rack to cool completely.
Slice and serve as desired. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for extended storage.
Nutrition Facts
Calories |
3337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.4 g | 352% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 47.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2746 mg | 119% | |
| Total Carbohydrate | 146.4 g | 53% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 12.9 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 873 mg | 67% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 1952 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
