Healthy and the simplest, I might say, no knead no yeast multi-seed bread that you can perfectly enjoy for breakfast or even for your sandwiches. All you need to do is mix with a wooden spoon (or a hand whisk) and bake, that's it. Use your favourite seeds and make it your own.
Let's get started, shall we?
Jump to:
Recipe Highlights
In this recipe you'll find:
- whole grain flour
- natural sweetener
- natural fat
- lots of healthy seeds
Level - Ridiculously easy, minimum whisking by hand.
Taste and texture - Soft bread with loads of healthy seeds. Since this is a fast bread with no yeast, so it won't have that chewy texture of a yeasted kneaded bread.
Size - 1 healthy delicious loaf.
Lets Talk Ingredients
Seeds - Use whatever seeds that you love, no problem at all. Just use the total amount as indicated in the recipe below.
Oil - I've improved the recipe by using extra virgin olive oil. You can use avocado oil, coconut oil or whichever you prefer.
Whole wheat flour - works the best for this recipe and I'm combining it with all purpose flour to achieve that soft textured bread with minimal effort.
TIP: Make it even healthier by swapping the same amount of all purpose flour with spelt flour.
Honey - I love the hint of sweetness in this bread. Use maple syrup or any other natural liquid sweetener that you like instead.
Egg - Works the best for this recipe. I've tried it with flax seeds egg but found the bread a bit too crumbly for my taste. If you can't have eggs and don't mind the change of texture, just know that it's doable with flax seeds egg.
Buttermilk - I make my own buttermilk, it's easier than having to buy some, store and not knowing what to do with the balance. My homemade vegan buttermilk also works for this recipe.
Can I Toast This Bread?
Yes, you can. I toast it all the time and spread some of my walnut basil pesto on top!
Having said that, just know that it takes a bit longer to get toasted. And also, be gentle when you're handling the toasted slice as this bread is soft when it's hot.
Don't get me wrong, it will have that crunchy toasted texture. It's just that it tends to break easily when it's hot.
More Bread Recipes
- Quick honey oat bread (no yeast)
- Healthy everything bagel whole wheat pull apart bread
- Matcha swirl bread
- Healthy whole wheat English muffins
- Healthy no-knead cheese whole-grain bread
Video Recipe
📖 Recipe
Fast No Knead Multi-Seed Bread
Ingredients
Dry Ingredients
- 1 ¼ cup all purpose flour (160 g)
- ¾ cup whole-wheat flour (100 g)
- ½ cup toasted sunflower seeds (65 g)
- ½ cup toasted pumpkin seeds (75 g)
- 2 tablespoon sesame seeds
- 2 tablespoon black sesame seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 ¼ cup buttermilk (310 ml), room temperature
- 1 large egg ,room temperature
- ¼ cup oil (60 ml)
- ¼ cup honey (80 g)
The topping
- ½ tablespoon black sesame seeds
- ½ tablespoon sesame seeds
- 1 tablespoon toasted sunflower seeds
- 1 tablespoon toasted pumpkin seeds
Instructions
- Preheat oven at 350ºF (175ºC), conventional mode using upper and lower heat. Butter and line (overhang on the lengthwise sides) a 5x9 inch (13x23 cm) or 4.4x10 inch (11x25 cm) loaf pan. Set aside.
Dry Ingredients
- Add all dry ingredients into a bowl, mix well with a spoon and set aside.
Wet Ingredients
- Into another bowl, add all wet ingredients and whisk everything together using a hand whisk. Pour into the dry ingredients bowl. Whisk until everything is well combined. Don't over mix to avoid hard bread.
Bake
- Pour the batter into the loaf pan and spread evenly. Sprinkle the topping seeds evenly on top. Bake on a lower ⅔ rack for 45 minutes or until golden brown and a skewer inserted in the center comes out clean. Remove from the pan and leave to cool completely on a rack before slicing.
How To Store
- Best consumed within 3 days. Place in an air tight container at room temperature.
- For longer shelf life, wrap the bread slices with cling film and freeze up to 3 months. Thaw at room temperature.
Notes
- Use spoon and level method (for cup measurement)
- Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
- Refer to my post above for tips and substitutions
Nutrition Facts
Originally published on Apr 18, 2018. Updated with improved text, recipe and pictures on Jan 26, 2021.
Geeta Dsouza says
I tried this Quick Bread recipe and like Carolyn suggested used whole wheat and Oats flour. Absolutely delicious and soft and easy to make. I found it a tad sweet so will reduce the honey to half. Thank you
Carolyn in Canada says
Made this loaf for the first time, and man, is it ever good. I made several changes. In an effort to not eat anything "white" I subbed whole wheat flour for the white, and then subbed oat flour for the whole wheat. I used soy milk for the buttermilk, and olive oil for the oil. I also added dried cranberries, ground flax seed (1/4 cup) and chopped walnuts. Absolutelylove how quick it mixes and bakes...even hubby said he loved it. Thanks so much for sharing! I have been looking for a long time for a loaf that didn't turn out heavy and rock hard but was still bread like but healthy!
Catherine Lawson says
It's not often I come back to a recipe - probs because I'm not the best in the kitchen. But I'm about to make this for the third time in two weeks. I really love it. And even I didn't mess it up.
Bea & Marco says
Yeay! So happy to hear that you're enjoying it. It's so easy, you can't go wrong with it. If you feel like trying something else also, we have a delicious no-knead honey oat bread (similar concept to this one). Thanks for your feedback, Catherine!
M says
Great recipe! This is a really yummy quick bread. It has just a touch of very subtle sweetness, so it is an ideal breakfast or snack bread. I did end up substituting the black sesame seeds for poppy seeds as that's what I had, and it was a really nice swap! For the sunflower and pumpkin seeds, I toasted them at 350*F for 13 minutes. I also made my own buttermilk by using vinegar/whole (lactose-free) milk. The bread has a nice moistness to it, but thankfully isn't cakey. It is excellent drizzled with honey or some melted butter. I will say, it is a bit more of a crumbly bread when you try to slice it, so thick slices work best for this one. I also found that the larger seeds sprinkled on top mostly fell off during slicing, so I'll make sure to gently press them into the batter next time. Really great recipe, I will definitely be making it again!
Siphr says
It’s becoming my go to bread
Joe Dowling says
I love. this bread and have made it several times with great success. However, recently -in a different oven - the result has been very crumbly. What am I doing wrong? I am very careful about using the exact measures of ingredients. Any advice would be great. Thanks
Bea & Marco says
Hi Joe! Perhaps the new oven was too hot? One of the reasons that it got very crumbly is because it was overbaked. Since all ovens are different, I'd recommend you use a portable oven thermometer to get the accurate temperature (it's very cheap and very useful). I use this one every single time I bake. Hope it helps!
Leah Wild says
This is my favourite bread recipe, so easy to make.
Total recommended.
Greetings from New Zealand.
Leah
Judi says
wow!! I was super surprised at how easy yet how deeeliscious this bread came out. I make bread once a week and love to try different recipes, this was by far the easiest, quickest and best bread yet! Love all the seeds, and toasting them before adding brings out the nuttiness in them. I used almond milk to make my buttermilk, and used a combo of honey and maple syrup. YUM!!!!!
My first slice was topped with cottage cheese, so good!
Sharon says
Great bread, easy & very tasty
Bea & Marco says
So happy to hear you liked it! Thanks for the rating 🙂
Barb says
Followed the recipe but it turned out bland. Can I add more honey and adjust other ingredients? Or, do you have any ideas? I love that it is so nutritious!
Bea & Marco says
Hi Barb! Sorry to hear that you find it bland. The thing is it's not a "sweet bread" to begin with. I love to have it with ham and cheese and that slight sweet touch is just enough for me. If you add more honey to the raw batter, it's going to affect the bread's texture and its ability to bake properly. Perhaps you could drizzle some on a slice after (butter honey on a warm slice is delish!). Hope it helps and thanks for giving the recipe a try!
Jenny Sostre says
The recipe says "butter and line, overhanging on the lengthwise side" but in the video, you put the batter into a buttered loaf pan. is the bread stable enough after baking to turn it while warm, or should I use the parchment paper? This bread looks sooo yummy, I'm looking forward to making a few loaves on this rainy Saturday. Thanks!
Bea says
Hi Jenny! I've clarified that this is an updated post, recipe and pictures (under the recipe card). I've done it without the pan being lined (as in the video) and it was totally fine. I just find that it's easier with a lined pan and I highly recommend it (less worries or that awkward moment of trying to flip it when it's hot 😂). Have fun making it!
Barbara says
I am planning to make this recipe today; just need to buy a few ingredients. I like the no knead and fast instructions. Finding bread too expensive at store.
Question: would it be ok to add chopped walnuts to this recipe?
Bea says
Yes, why not. Just be mindful of the amount if you're adding them together with the seeds. Or use the same amount of the seeds to replace them with walnuts. Hope it helps and have fun!
Tatiana says
I made this today and I wasn’t for sure if it would turn out given I suck at baking. I have to say this is AMAZING I like to eat it for breakfast with peanut butter or with salami! I used for the seeds of choice I did 1 tablespoon presoaked soaked chia seeds and then took out 1 cup measuring cup and threw in hazelnuts/walnuts/hemp seeds/ silvered almonds/and pumpkin seeds hen I roasted them for a little bit and crushed them up a tad with a mallet. It was amazing!!!!!!! The hazelnuts was the star of the show unique and sooooo so good. I’m going to make this over and over. I may use a smidge less honey next time cuz it was almost border sweet for me but so good!!!!! Try it with the hazelnut and hemp it’s life changing.
Sandra says
This is so good. Had some and I’m seeds from trail mix, so tossed in and it bakes a hearty yet soft loaf. No sweet not savory, it’s versatile. Thanks for great easy recipe. Sandy
Rochelle Steinlauf says
Made this bread only added some chopped dates and didn’t have honey so used molasses . This is the kind of bread I love and eat it anytime. It is delicious
With preserves, cream cheese , nut butters ( yummy) or just plain . It’s a winner!
Robin says
I was asked by my son to make a seed bread. Your recipe looked very appealing and simple to make. My son said it was a winner so I have made it twice more for my own eating pleasure. I followed your instructions exactly and it turned out perfect and was delicious! Easy to slice and toast! My only question is how to get the pumpkin seeds to stay on the top.
Bea says
Hi Robin! Happy to know that you and your son love it! About the pumpkin seeds, I simply sprinkle them on top just like that. What you could try is sprinkling them first before the other seeds, so they stick more to the wet dough. Hope it helps and thanks for your comment!
Michelle says
Hello. I want to try this recipe but have a family member who is allergic to honey. Can I substitute and what do I use instead. Many thanks
Bea says
Hi Michelle! You could use maple syrup instead, no problem. Hope it helps and thank you!
Cheryl says
This bread turned out really good. I tried to make an even healthier tastier version by changing from all purpose flour to spelt flour and from whole wheat flour to buckwheat flour. Increased baking powder from 1 tsp to 1 1/2 tsp. Used extra virgin olive oil as oil of choice. For topping I used same recipe topping but added a tsp of chopped walnuts. Bread was so yummy, moist and I had no problem with it falling apart.
Bea says
Oh yeay! Thank you for your feedback and also for sharing your twists on it, Cheryl. I love to use it for sandwiches, yum yum!
Dianne says
Finding a bread recipe without yeast, filled with nutritious seeds, natural sweetener and olive oil ( my choice)and so easy to prepare. What a winner!
Bea says
Yeay! Happy that you liked it. I've tried replacing all purpose flour with spelt flour and it worked great also, just letting you know. Thanks Dianne!
Anne says
This bread is delicious!
It is however crumbly in the middle and falls apart.
Please help me with this.
I have even baked it for one hour at 350°
Thank you in anticipation of your kind response.
Anne 🙂
Bea says
Hi Anne! Thanks for giving it a try. Since this is a quick bread with no yeast, so it's not with the typical chewy bread texture like yeasted breads. Slice it when it's totally cold, not warm (please do check out my written post above). Hope it helps in a way.
Eman says
I found this receipe today in Pinterest and made it. It's very easy and result is very satisfying. Thank you 🤍
Greetings from Egypt 🙂
Felly says
Can I make this in a bread maker? If yes, do I follow the same recipe or will there be other ingredients?
Maria G Micallef Lia says
Very interesting to bake. Please can you kindly let me know if I can use spelt flour ?
That's the only flour that I can eat.
Many thanks.
Maria from Malta.
Bea says
Hi Maria! I haven't tried using just spelt flour but I'm thinking yes, why not? Just know that there might be some differences in texture and taste. Hope it helps and let me know how it goes!
Monique says
Just made this today. Fabulous!
I have been looking for a tasty seedy bread and finally succeeded. So excited!
I used olive oil and maple syrup and am so pleased with the taste and texture. Froze some slices right away otherwise I could eat the entire loaf in one day. 🥳
Bea says
Yeay 🙌! Glad that you liked it. Yes, it's addictive right? Thank you for your feedback Monique! ❤️
pet says
hi , is wheat flour the same as wheat starch?
Bea says
No, it's not the same though.
Ilda (in Portugal) says
Very good and easy to make! Delicious with cream cheese.
Bea says
Right? You can go either sweet or savoury with it. Thank you so much Ilda! ❤️
Kelly H. says
I make this bread for my family all the time. They love it, even the kids! LOL!
Thanks for sharing the recipe Bea!
Bea says
Yeay 🙌! Happy that everybody loves it, thanks Kelly! Do check my other healthy bread recipes 😉.
Sue J Kim says
Can I use regular milk? Making this today and can't wait to try it.
Bea says
You need to use the buttermilk. It's very easy to make at home with just regular milk and lemon/vinegar. Check my post on how to make it https://www.elmundoeats.com/how-to-make-homemade-buttermilk/
Aliba says
Iam gonna try it , looks good, my only concern is this 9/16 C🙈, why you ppl likes to complicate things, or I might not be used to this measurements, sorry but here in Europe we don’t use this kinda measurements , simply grams.
Bea says
Please refer to the written recipe as it is already with grams/ml measurements. I'm in Europe also, Spain to be exact 😉 Hope you give the recipe a try!
Anakarine Solorzano says
No yeast?
Bea says
It's a quick bread so yes, no yeast in it.
Nweoo Mon says
Hi i try this but i baked it for 1:30 hrs wow !!!!
But it’s ok. Thank you for your sharing🥰
Bea says
Wow! Are you using a portable thermometer for your oven? Ovens are usually not accurate with their temperature reading. Maybe yours is reading higher than the real temp.?
Sandra says
Made this quickly and so happy I tried it. Wow this bread is amazing because it’s so easy to make and tastes great. I just started baking bread and was scared to make something without yeast. Thank you for sharing this recipe.
Bea says
Yes, it's super easy right? Glad that you gave it a go and liked it. You can browse for more no-yeast breads in my website, they're equally delish. Thank you Sandra!
Shirley says
Could I use a different flour, like almond or coconut or others ?
Bea says
I haven't tried with those so I can't really say, sorry!
Barbra Ann says
Can I use this for a banana bread recipe for what I do?
Bea says
Hi Barbra! Do check out my banana bread recipes, which also includes healthy recipes for both bread and muffins 😉.
Sheetal says
Made this today to share with friends, turned out really well and tasty! Thank you for sharing the recipe!
Bea says
Awesome, glad to hear that Sheetal! I have more fast no-knead bread recipes, do check them out. Thank you!
Vicki says
Can you use all wheat flour?
Bea says
I haven't tried but I think it's going to be a bit dense.
Trudy says
I love this bread - but it did come out rather “crumby” so couldn’t really use it for a sandwich - any suggestions to make it a bit more solid. Otherwise - just love it with butter and a cup of soup!!
Bea says
Hi Trudy! Yes, it's the nature of a no-knead or quick bread that it's a bit crumbly (because we didn't develop any gluten at all with the dough) and not chewy and flexible like the typical breads (yeasted and kneaded dough). Glad that you enjoy it anyways, thank you!
Marie Lightfoot says
Just made this bread, very good I will make it again for sure !! Thank you 😊
Mimi C says
Can you use other oil than sunflower oil? Would coconut oil work?
Bea says
Yes, use your favourite oil. No problem at all 😊.
Mai NgQuynh says
Hi, I love it. This receip very easy. Thank you
And can I know, How many calories does this bread contain?
Toyah brennan says
I made this bread a few times, it turned out amazing, me and my family love it, thank you so much. I tell all my friends about it.
Bea says
Awesome Toyah! I'm happy to know that everybody loved it. It's also super easy, right? Thank you for your feedback!
Mai NgQuynh says
Very easy and delicios. Thank you ❤️
Liza says
My 3 attempts all came out a bit wet. I was using metric measurements, so maybe that’s the issue here.
Otherwise great loaf, thank you for sharing!
Carmelle Lo says
It is easy and delicious and healthy.
Bea says
Yeay, glad you liked it. Thank you Carmelle!
Lina says
Can I just use APF for this recipe?
Jane Minervini says
Kind of cake/bread...brake or cread? Really delicious, soft and light. Looking forward to toasting it for breakfast with a light spread of. Eye mite and some smashed avocado. Thanks for an easy recipe using ingredients I always have on hand.
Aziza says
It truly was a quick and easy and delicious bread! Thank you enjoyed making it!
barb says
Hi
Love this bread,
A question, can i bake this bread in a dutch oven?
greatz from holland
Bea says
Hi Barb! Glad you liked it. Unfortunately I can't really say since I haven't tried it. Sorry though!
Sameer says
This is my go to recipe for multigrain. It's so versatile. I have taken the flour down to 130g and used red millet flour along with wheat flour. Used yoghurt instead of buttermilk and it's all good. Even my kids are now into multigrain breads!
Rachana Patel says
Can I use flax meal substitute instead of egg for this recipe??
Bea says
I haven't tried it. Let me know how it goes if you did!
Sekinat says
Hello. Thank you for this recipe, can I use gluten free oat flour in substitute for the all purpose and whole meal wheat? Thank you
Bea says
Hi! I haven't tried it like that so I can't really say, sorry!
Glenda says
Could you please give nutritional value including calories in this bread? Looks amazing.
Farn Fee Leng says
I tried and baked two loaves;one after the other. The second one as a birthday present to a dear friend who absolutely loves it. Thank you for this easy and healthy bread recipe.
Cindy Swoveland says
I love this. I found it when I was looking for a recipe for something I could make for my breakfast (the bread store where I got my breakfast bread was closed for a few weeks during the stay at home order and I had run out!). I found this and tried it. I didn't have all the various seeds - just the pumpkin and sunflower - so I used them and added some chopped walnuts. I didn't have buttermilk so used yogourt instead, I used Avocado oil, which is what I had. The bread was great! One slice is perfect for my breakfast along with some fruit! It makes enough for 12-14 days for me so I freeze it. I have made this several times now, even though my bakery re-opened for delivery or outside pickup! I love it and will continue to make it. Thank you!
Bea says
That's awesome Cindy! Yes, this bread is so versatile, you can never go wrong with it. It's always a satisfaction to be making our own bread, right? Thank you for your feedback!
Barracudacool says
I have made this twice now. I love a good heavy healthy bread with lots of seeds and grains. This is lovely. And sense. And delicious. I eat this with fruit and cheese with a glass of red wine. All the flavors work beautifully together. I don’t like to use it for sandwiches but it is good for sandwiches albeit a bit crumbly. Thank you.
Bea says
Super easy also, right? If you liked this then perhaps you'd like my quick honey oat bread recipe also. Thank you!
Kellye Lasky says
Just made it today. I used coconut oil vs. vegetable oil & sprouted wheat flour, half the honey. It came out great! My first bread of any kind. We ate it warm with Miyoko's Vegan butter & oh my, it was wonderful! My family devoured it in a matter of hours. It was a little crumbly when warm but so delicious, nonetheless.
Will definitely make this again & highly recommend this recipe.
Bea says
Awesome! Thank you for sharing your take on it Kellye! I'm happy that everybody liked it! 😍
Kellye Lasky says
Can you use almond flour as a substitute for the 'all-purpose' or 'whole wheat flour'?
Shirley Demmel says
Hi. Can I substitute yoghurt or soured cream for buttermilk?
Mary Wiley says
Could I use coconut flour for the whole wheat flour?
Bea says
Using coconut flour might need some adjustment to the recipe as it usually needs more eggs to make a baked good rise and to keep it moist. If you tried, let me know how it goes!
Roderick Peel says
I am very impressed. Most of my bread is made using a bread making machine with yeast based recipes to either cook the full loaf or to just prepare the dough for larger batches. This bread was so easy to make and absolutely delicious. It filled a 12" x 4" loaf tin (I don't possess a 9" x 5" tin) and was fully cooked in the recommended 45 minutes. I used a full cream milk and one tablespoon of bottled lemon juice to make the buttermilk otherwise I followed the recipe using volumes (cups) rather than by weight.
The resulting loaf looks fabulous, is soft and moist and tastes wonderful even without any butter or jam. I am going to make a double batch next time and may experiment with coconut milk. If it is not too sacrilegious, I may try to adapt the recipe for my bread machine. I'll let you know how it turns out.
I look forward to trying other recipes from your Blog. Well done!
Rod from Santa Cruz, Bolivia
Bea says
Sorry for the late reply (somehow I missed it!). I'm happy to know that you enjoyed it, Rod. Yes it's a super easy one, right? Do let me know your take with bread machine. Thank you!
Mini says
Hello , do you how many daus can i stote this bread in the fridge ?????? I just loooooooved the recipe , it turned out great !
Bea says
Hi Mini! I'd keep the bread at room temperature for 3 days. It should last a few days more if it's in the fridge. Thank you and I'm happy that you loved it! XO
Habeeb says
Hi Bea,
Awesome recipe I was just wondering if it would be possible to completely replace the all purpose flour for whole-wheat flour and if so would i need to make any other adjustments to the recipe?
Thanks 🙂
Bea says
Hi Habeeb! Using entirely whole-wheat flour would make the bread dense. You can refer to my no-knead whole grain bread (combination of whole wheat and spelt flour) better for recipe adjustments. Hope it helps and thank you! XO
Rakhi says
Hi Bea just want to say thank you for posting such a brilliant easy bread recipe! It's delicious and tastes so good. Keep doing you ❤️
Bea says
Hi Rakhi! Thank you for your support and I'm happy that you liked the bread. Kisses!
JOANI JACKSON says
Thank you Bea. This bread is amazing, soo quick to make and rose nice and high. Soo full of healthy nuts and seeds. This is my favourite recipe so far. I posted a pic. Yummy 😋
Lilyn says
Hi, Bea
If I use brown sugar, is it 80g same as honey?
Thanks
Bea says
Yes, Lilyn. You can use the same amount. Hope it helps.
Jane says
Can this be made in a breadmaker?
Bea says
I'm not familiar with breadmaker machine (I don't have one 😀 ) so I can't really say, sorry!
Sharron Joshua says
Made this bread for the second time, added dried fruit to one loaf. Moist and delicious, followed recipe exactly. Sharing with everyone. Thanks
Bea says
Awesome, I'm happy to hear that Sharron. Thank you so much! XO
Dita says
SO FAST!!! SO GOOD!!!!!!!!!!!!!!
Bea says
Thanks Dita! XO
Karen Charron [ Wyatt ] says
Super filling with almond flour, oatmilk lemon, sunflower and hemp, mix it up and enjoy, next time 2tbsp honey
Bea says
Awesome! Thank you for your feedback Karen! XO
Jamie says
Very moist and fluffy. Thank you so much for the recipe! I’ve been looking all over for a wholewheat yeastless bread, I am so happy with the great texture. It’s simple and quick to make as well.
Bea says
I'm happy that you liked it, Jamie! I have another bread recipe that uses ALL whole wheat flour, if you're interested. Search for everything bagel whole wheat pull apart bread. Thank you so much!
Debbie Ann says
Tried this bread and it came out great, even added other grains. Thank you.
Bea says
Awesome, thank you Debbie!
Nurit says
Hello,how can I make this dairy free?
Bea says
Hi Nurit! Yes, simply use coconut buttermilk instead 🙂
Wairimu Wairimu says
Hi would love to try this but i would love to use spelt and rye flour what are the measurements would i use substitute for wholemeal flour
Bea says
Hi! I haven't tried using those so I can't say the measurement, sorry though!
Moumita says
Wanted to try the bread can I use oat flour instead of all purpose flour and if yes what will be the portion
Bea says
Hi Moumita. I read that you can, but since I haven't tried it I can't really say the amount. Sorry!
Stuart Wiles says
Hi
Having made the bread, which was very tasty and enjoyed. Can you substitute the honey or can you suggest an alternative please. Thanks.
Kind regards
Stuart
Bea says
Hi Stuart, I'm happy to know that you liked the bread. I haven't tried but I would say you could use the same amount of maple syrup or brown/coconut sugar. Do let me know how it goes if you tried it 🙂 . Thank you so much!
erica says
hello, i already made this bread and it turned out so good. now what can i use to substitute egg? can i use banana? or flaxseed egg?
Bea says
Hi Erica. I haven't tried it but I would say you could. I made vegan orange scones and wrote a post on egg substitution. You can read more about it here. Let me know how it goes. Thank you so much Erica!
Jenny says
Hello Bea
We just love your bread it’s absolutely delicious. Made it over and over again. The only problem I’m having is that it is very crumbly when I cut slices. Seems to break up a lot, what am I doing wrong? Also I can’t locate whole wheat flour so I use nutty wheat flour instead, could that be the problem. Thanks Jenny.
Leoni says
Hello! Can I substitute buttermilk? And if yes with what?
Thanks!
Aden says
Tried it. Swapped out some of the flour for garbanzo, flax, millet and oat flour. Totally awesome! We make this bread every week.