Mixed-seeds Bread

I love this bread fresh out of the oven with a slice of cheese and healthy jam (without preservatives or added sugar of course). I often make this bread in the autumn when I have also made some blueberry jam. We always pick fresh blueberries in the Icelandic wilderness and they taste absolutely lovely. My husband loves home made peanut butter on top of the bread but whichever way you prefer it, this is a lovely bread and you can use whichever topping/filling you prefer. Also, try using pumpkin seeds, poppy seeds and even mustard seeds instead of the seeds listed in the ingredients!

You will need a loaf tin to make this bread. I prefer to use silicon loaf tins.

A wholesome bread, perfect for lunch with a slice of cheese or healthy jam

This recipe is:

  • Egg free
  • Nut free but includes seeds/oils from seeds

This recipe is easy to make:

  • Lactose (dairy) free

Mixed-seeds Bread

Makes 1 loaf


  • 600 grams (21 oz) spelt flour
  • 2 tablespoons aluminium free and gluten free baking powder
  • 2 teaspoons salt (Himalaya or sea salt)
  • 10 grams (½ oz) linseed
  • 40 grams (1½ oz)  sesame seeds
  • 25 grams (½ oz) sunflower seeds
  • 1 tablespoon coconut oil
  • 500 millilitres (17 fluid oz) yoghurt, buttermilk or soy yoghurt
  • 50-100 millilitres (1¾-3½ fluid oz) water


  1. Mix 600 grams spelt flour, 10 grams linseed, 40 grams sesame seeds, 25 grams sunflower seeds, 2 tablespoons aluminium free baking powder and 2 teaspoons salt in a large bowl.
  2. Add 1 tablespoon coconut oil and mix well.
  3. Add 500 millilitres yoghurt and stir a couple of times, be careful not to overdo it.
  4. Add as much as you need of the water (start with 50 millilitres and add more if needed).
  5. The consistency of the dough should be sticky but not runny. It should not drop easily off a spoon. If too dry, add a little water, if too runny add a little spelt.  
  6. Lightly grease a silicon loaf tin.      
  7. Bake at 175 degrees Celsius/330 degrees Fahrenheit/Gas Mark 4, for 45-50 minutes.      
  8. You can tell if the bread is ready when sticking a sharp knife into the middle. If it comes out clean, it is ready. It will also sound hollow when tapped underneath with your knuckles when ready. 


  • You can use regular baking powder instead of the aluminium free and gluten free baking powder.
  • You can slice the bread, wrap individual slices in plastic bags and reheat or toast in the toaster later.  
  • You can use other seeds in this recipe i.e. pumpkin seeds, poppy seeds, black sesame seeds, mustard seeds and more.        
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes. 
  • You can use milk or soy milk instead of the yoghurt. If you do, mix 1 tablespoon lemon juice into the milk and allow to set for 10 minutes.
  • You can use wholemeal flour instead of the spelt flour.
  • If you don't have a silicon loaf tin, you can use regular loaf tin and line it with baking parchment.