Allergen-free Multigrain Multi seed bread Recipe | Dairy-Free & Vegan Bread Recipe #GrubAllergy

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour adds a nutty flavor while being more nutritious.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a unique flavor while being a natural sweetener.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while being versatile.

sunflower seeds

🥗Healthier: pumpkin seeds

💰Cheaper: flaxseeds

Pumpkin seeds are nutrient-rich and add crunch.

In a bowl, add yeast, warm water, and honey. Mix well and set aside for 10 minutes.

Once the yeast is ready, add all-purpose flour, sorum flour, whole oats, and salt. Mix well, scraping the sides as needed.

Add flax seeds, sunflower seeds, pumpkin seeds, and chia seeds. Mix until well combined.

Incorporate 3 tablespoons of olive oil and knead the dough for 5 minutes. The dough will be a bit sticky.

Cover the dough with some olive oil on top and let it rest for 1 to 2 hours until it doubles in size.

Once the dough has doubled, knead it again and prepare a 9-inch bread pan with oil.

Roll out the dough and place it in the bread pan. Cover and let it rest for 15 to 20 minutes or until it rises to the brim of the pan.

Preheat the oven to 420°F.

Brush the top of the dough with non-dairy milk (oat milk) and sprinkle with seeds of your choice (pumpkin seeds, sunflower seeds, and chia seeds).

Bake for 20 minutes. After baking, brush with olive oil, cover with a moist cloth, and let it rest for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens