This Hemp, Pumpkin & Sundlower Seed Bread is an adaptation of my super popular Activated Buckwheat Seed & Nut Bread, which was in turn was an adaptation of Sarah B’s famous Life Changing Bread.
I wanted to create a lighter version with a softer, more bread-like texture with no nuts or buckwheat, which are both quite heavy, and instead focus on a nutitious seed combination.
After a few attempts with not much change in texture, I tried adding eggs and suddenly the texture was transformed to an almost cake like bread!
It’s amazing how eggs can transform the texture of baking, and is obviously why they’re the first choice for any pastry chef. But not so great if you’re following a plant based diet – which I’ll get to a bit later.
A few more tweaks (and a lot of bread tasting!) later, this hemp, pumpkin & sunflower seed bread is exactly what I was aiming for.
It does contain 2 eggs, unlike the original version, and also new in the mix are hemp seeds which I’m absolutely loving at the moment. Hemp seeds give it a beautiful, nutty flavour, and are a great sustainable plant protein source.
However, because this loaf does contain eggs, I haven’t activated the pumpkin and sunflower seeds because the baking process wouldn’t be compatible with the low temperature required to keep the seeds in their activated state.
On the plus side, by not activating the seeds this hemp, pumpkin & sunflower seed bread is ridiculously easy to make!
All you need to do is combine the ingredients in a bowl, stir and then bake.
For all those who don’t eat eggs or follow a plant based/vegan diet, I do have an egg free version of this amazing seed bread coming very soon! It just needs a few more tweaks to ensure the texture is just as good as this one.
When you make this hemp, pumpkin & sunflower seed bread, let me know!
Hemp, Pumpkin & Sunflower Seed Bread
Makes: 1 loaf
Prep time: 20 minutes Cook time: 1 hour
1/2 cup /60g ground almonds (almond meal)
1/4 cup / 25g coconut flour
1/2 cup/ 70g hemp seeds
1/2 cup / 80g pumpkin seeds
1/2 cup / 70g sunflower seeds
1/2 cup / 70g sesame seeds
2 Tbsp psyllium husks
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp pink Himalayan salt
1/4 cup coconut oil (melted), avocado or macadamia oil
2 tsp apple cider vinegar
3/4 cup water
Preheat the oven to 180ºC fan bake and line a standard loaf tin with baking paper.
Place all the dry ingredients in a large mixing bowl and stir to combine.
Combine all the wet ingredients in a small mixing bowl and whisk to combine.
Add the wet ingredients to the dry and mix well.
Pour the bread mixture into the prepared loaf tin and spread evenly. The mixture should thicken fast so you’ll likely need to push it into the corners of the tin with a spatula.
Leave the loaf to sit for 5 minutes to allow the psyllium to absorb the water, then place in the centre of the oven to bake for 1 hour.
The bread is ready when a crust has formed on top and when you turn it out of the tin and pat the base it should sound hollow. If not, return it to the oven for another 10 minutes and repeat. If you’re unsure, cut a slice off the end and the bread should be fully set and not overly wet or sticky.
Leave the loaf to cool in the tin, then turn onto a wire rack to fully cool to room temperature.
Store this bread in the fridge for up to 5 days, or freeze for up to 3 months.