You know how sometimes when you bake break you have to wait 5 hours, if not 2 days, flour is all over the place and hassle in the air. You have to watch it like your own baby – not that it is not nice to watch a baby, sometimes. This recipe is completely opposite: 5 minutes, mix stuff, bake it – bam! It always works. You can shine at a party with your own home made bread or at a grill with friends. What a life-hack 😉

Nut-seed bread homemade
Nut-seed bread homemade

I love when bread has super thin slices. I just don’t like to eat a lot of bread. I mostly don’t eat it. It makes my belly jump to the front, yikes. If I were to count how many times I ate bread this month it would be… none. It’s not only about white bread but just things from flour, like gnocchi or pasta. Although admitted: I ate delicious gnocchi at granny, yum yum.

Anyhow here comes belly blow rescue 😉 A bread that does not sit inside your belly for weeks but rather helps flush things out by delicately scratching your insides. And it’s SO yummy!

The recipe is trivial, the time-to-make is 5 minutes plus baking. Basic recipe goes like this:

Nut-seed bread, 5 minutes recipe
Nut-seed bread, 5 minutes recipe

Of course I did tune it a little, wouldn’t be me, and you can too! For example if you would like a little sweet-sour taste, instead of the mild-salty, you could add raisins. You know these super expensive dutch amazing breads that taste just nuts and raisins – that could be your bread 🙂 And totally home made.

  • 1/2 kg nuts + seeds (pumpkin, sunflower, flax, sesame seeds, hazelnuts)
  • 6 small eggs
  • 1 tsp salt
  • (optionally bear garlic to spice it up, ground milk thistle to healthy it up 😉 or raisins, plums to sweeten)
Heat the oven to 160°C (320°F). Mix all in a bowl. Cover insides of a 24 cm long form with fat (oil, butter, grease). Transfer the mix. Bake 60 min. When using oven with forced air force reduce the temperature to 130°C (265°F). After the bread is baked and it diminishes somewhat and cools down a bit, take it out by stretching the form a little – pull inside walls towards out so that bread does not stick to the form. Then turn it upside down and secure with hand on bottom, and woala there it is!
Put a bit sour cream or coconut oil on top and chives, salt and you are in heaven!
  • Servings: ~50-80 slices
  • Healthy: 9 (because it was baked; still uncrushed seeds inside, with the outer layers)
  • Difficulty: easy peasy 
  • Time: 5 minutes + 60 min baking
  • Storage: 2 weeks in cold, wrapped in cotton cloth to enable air flow; You can cut the bread into slices, freeze it, then take out few slices at a time

This bread is just wonderful. The slices are elastic and do not break even with heavy topping. I mean you can cut 2-3 mm slice and it just holds things on top.

Nut-seed bread thin sandwiches
Nut-seed bread thin, elastic sandwiches

Where to buy ingredients

As you can notice the nuts and some seeds are not that cheap. I mostly go to shops where I can buy them by weight, like Bazar Smakoszy, and where I can ask if they are grown locally. Or I buy from local online shops – much cheaper.
Notice that pumpkin seeds these days come from Asia to Europe and are small. I prefer the bigger, polish variety a lot better.

Bon apetit 🙂

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