Super Seed Bread

Source:   |  Category: Baking, Breakfast, Ground Flaxseed

Our Super Seed Bread is based on a traditional Nordic recipe. Substitute other nuts and seed based on your flavour preferences.


  • 1 1/2 cup (375 mL) whole almond
  • 1 cup (250 mL) pecans halve
  • 1 cup (250 mL) ground flax seed
  • 1 cup (250 mL) raw sunflower seed
  • 1 cup (250 mL) raw pumpkin seed
  • 1/2 cup (125 mL) sesame seed
  • 5 eggs    
  • 1/3 cup (75 mL) canola oil    
  • 1 1/2 tsp (7 mL) sea salt
1 1/2 cup whole almond1 cup pecans halve1 cup ground flax seed1 cup raw sunflower seed1 cup raw pumpkin seed1/2 cup sesame seed5 eggs    1/3 cup canola oil    1 1/2 tsp sea salt


  1. Preheat your oven to 350 °F (180 °C). Line loaf pan with parchment paper.
  2. In a large mixing bowl, combine all ingredients. Mix thoroughly.
  3. Pour mixture into the prepared loaf pan, and level out the top with your spatula or spoon. Bake for 1 hour. When loaf is finished baking it should sound hollow when tapped.

Yield: 1 loaf.

Serving Size: 16 slices. Each serving contains 1 Tbsp (15 mL) of flax.

Cook's Notes:

  • Will keep in the refrigerator for a week and it also freezes very well.
  • You can substitute other nuts and seeds such as pecans, pine nuts, hazelnuts, walnuts, peanuts and poppy seeds. You can also change the amount of each nut and seed as long as you have a total of 6 cups (1.5 L)

Nutritional Analysis

Total Fat30 g
Cholesterol60 mg
Carbohydrates9 g
Fiber6 g
Sugars1 g
Protein12 g
Sodium250 mg
Potassium281 mg

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