Healthy Nut & Seed Bread

When it comes to bread there is, for me, nothing better than a wholesome, dark, grainy slice of Scandinavian “rugbrød” as we call it. Being from Denmark, I grew up on this stuff and it is the one food I have truly missed since leaving 8 years ago. No other bread, whether it be sourdough, rye or pumpernickel, come even to close to being half as good as the original Danish versions, which are left in cooling rooms for days before being baked to perfection.


Over the years I have attempted to make my own rye bread, but have, after failing many times, often resorted to some good organic packaged dry mixes (Dumbo Delicious is my favorite dry mix). I knew that making my own would not only more special but also better & far healthier and since moving to London I have been on a bit of a “rye bread kick” have as a result gotten to know my new oven really well. A dozen (literally) rye breads later, I finally have a recipe for what I think is a really amazing loaf of wholesome, rye bread… and best of all it is full of satisfying nutrients.

I wanted this loaf to be full of nuts & seeds and rich in healthy fiber without any refined flours or yeast. This bread has exactly that and contains 8 different nuts/seeds as well as psyllium husks. Psyllium husks are very fibrous and absorb around ten times their own weight, which is why they are typically sold and referred to as a food supplement. Psyllium is often taken in combination with a detox program, since it effectively ‘sweeps’ the colon of waste matter and improves bowel function & regularity. In this recipe the psyllium helps hold the dough together and add a ton of great fiber, making every slice very filling.

While most bread, even rye bread, are largely made from flours, this loaf has only 1/4 cup of flour, which is a wholesome unrefined organic whole grain spelt flour. It is also completely yeast free, dairy free and free of starchy carbohydrates and refined sugars (it does have 2 tsp raw honey, which you can omit if you want). With more than 3 grams of fiber per slice, this bread also has a good balance of healthy fats and protein. The nuts & seeds are full of heart healthy and beautifying polyunsaturated fats, including omega 3 and 6 fatty acids, while also being a good source of protein. If you want something gluten and wheat free, check out this bread, which is very similar in taste but completely free of grains, wheat & gluten!

healthy nut and seed bread

I have completely fallen for this bread and love it toasted and topped with nut butters or soft boiled eggs & tomato slices. I like to slice the whole loaf as soon as it is cool before storing it in the fridge for up to 7 days. It also freezes really well.

(Inspired by this recipe)

Healthy Nut & Seed Bread
4.0 from 1 reviews
Recipe type: Bread
Prep time:
Cook time:
Total time:
  • ¼ cup (60 ml) uncooked white quinoa
  • ¼ cup (60 ml) uncooked wholegrain wheat kernels (wheat berries)
  • ½ cup (120 ml) sunflower seeds
  • ½ cup (120 ml) pumpkin seeds
  • ½ cup (120 ml) flax seeds
  • ¼ cup (60 ml) oats
  • ½ cup (120 ml) halved hazelnuts (or almonds)
  • 3 tbsp chia seeds
  • ½ cup (120 ml) sesame seeds
  • 6 tbsp whole psyllium husks
  • ¼ cup (30 gm) organic unrefined whole grain spelt flour
  • 2 tbsp extra virgin olive oil
  • 3 organic free range eggs
  • ½ cup (120 ml) water
  • 2 tsp raw honey (unpasteurized)
  • 2 tsp coarse sea salt
  1. Cover quinoa and wheat grain kernels in boiling water. Cover and leave to soak for 2 hours to soften.
  2. Combine soaked quinoa & whole grain wheat kernels with sunflower seeds, pumpkin seeds, oats, hazelnuts, flax seeds, sesame seeds, chia seeds, spelt flour, salt & psyllium husk and mix well.
  3. In a separate bowl, whisk together egg, water, honey & olive oil
  4. Combine wet & dry until a thick wet dough forms.
  5. Leave the dough to set in the refrigerator for 1-2 hours. This allows the psyllium husks and chia seeds to absorb all the moisture, leaving the dough nice and firm.
  6. Place dough in a bread form and drizzle with sunflower seeds (or any other nuts/seeds if you prefer) while pressing the seeds into the dough as best possible.
  7. Bake the bread in a preheated oven set to 150C / 300F for 45-55 minutes on the lowest ridge.
  8. When done baking, remove the bread from the form and leave to cool completely before cutting into it. The cooling is very important as it will help prevent excess moisture in bread.
  9. Serve with your favorite spread & enjoy


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39 Responses to Healthy Nut & Seed Bread

  1. Glenda Thomson says:

    Hi Regina, I made the bread on the weekend. It’s very good. Had some trouble accessing some of the ingredients up here (on the farm in the middle of nowhere) so I substituted here and there. I served it with pumpkin soup.
    BTW love your website.

  2. Linda from NJ says:

    The bread looks awesome. I have it saved and am looking forward to trying it. I know I’m going to love it … just look at it!

  3. Emily says:

    This looks amazing! How much boiling water would you use to cover the quinoa and grain?

    • Regina says:

      Thank you! I usually don’t measure but use plenty to allow the wheat grain & quinoa to absorb as much as it need. I’d say 3 cups would definitely be enough. Hope it turns out well for you.

  4. Great post! I’ve been a huge fan of Scandinavian seeded and dark ryes forever and I too have often struggled to recreate them. Ikea here makes a fairly good mix, but I can’t wait to try yours. I have some gravlaks, just waiting for it.

    • Regina says:

      Ah I LOVE gravlaks with these type of breads as well. I have had good success with Ikea’s dry mixes but find that they quickly get very dry. Good luck!

  5. Nicole says:

    I’m in the process of making this right now (very excited). The sesame and flax seeds are in the ingredient list and then I don’t see them in the instructions. Should they be added is step #2 with all of the other seeds??

  6. Tracy says:

    This looks wonderful! I can’t wait to try making this bread. Question: Is whole wheat grain equivalent to wheat berries?

  7. Tracy says:

    Hi Regina, I just baked this bread over the weekend and my family loves it! Yay! I followed your instructions to the letter and baked for 55 min. One issue I have though is that the bread tends to crumble apart when I slice it. Do you think it’s a product of not enough moisture (adding more water), needing more time in the oven, or something else..? Thank you so much for this recipe!

    • Regina says:

      I’m so glad to hear you love it! I really wanted a recipe that didn’t crumble and my version of this bread doesn’t at all. It could very well be either moisture/baking time. Before baking, you want the dough thick and very sticky -much ore wet than original bread doughs. Also, try decreasing baking time by 5 mins and lit et cool off completely before cutting and see if the extra 5 mins make a difference. Ovens are so different and during my early experiments developing this recipe baking for longer def made it dryer and more crumbly. Hope this helps! xx

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  9. s andrews says:

    what is the calories and carb count? Diabetes 2.

  10. Catherine says:


    I was wondering if this bread freezes well? I only cook for one or two people at a time, so bread tends to stick around too long and gets stale. I’d hate to waste any part of this beautiful loaf!

    Thank you!

    • Regina says:

      Hi Catherine, Yes it does! I always make a big batch, slice it once cool and then freeze it in smaller portions so I don’t risk it going off. Keep it in the fridge so it stays fresh x

  11. Daniel says:

    Could rye flour be used instead of the spelt? I am diabetic and not a fan of breakfast but I absolutely love this bread with a poached egg and some homemade lox and herb kefir labnah. Love the site!

  12. leah Berkovits says:

    Hi Regina,
    I was wondering if I can substitute ground flax seeds for the psyllium husks?
    thanks for the chia seed crispbread crackers recipe; a real winner!

    • Regina says:

      Hi Leah, I haven’t tried substituting the psyllium with anything and my concern with the flax is that they may not absorb as much liquid as the psyllium… What you can do is try it with a smaller batch, bake it until the bottom sounds hollow when you tap on it (as it may need longer) and see how it turns out? Let me know how you go if you try! x

  13. Jane says:

    This bread looks amazing and I want to try it this afternoon. I have ground flax meal but not flax seeds. Will it be a problem to use the flax meal rather than the flax seeds???

  14. Walter Van Tilburg says:

    Just made today. Wonderful flavor! A little cream chesses on it makes a great afternoon snack. Can’t wait to try for breakfast. Do you have a complete nutrition chart for this that includes calories (did find that in your emails), but carbs, fiber, and other nutrition info?

    • Regina says:

      So glad you like it. I don’t provide nutrition information as I don’t encourage calorie counting. You can use online nutrition calculator tools such as and if you want though.

  15. Caroline says:

    Hi Regina, I’ve just discovered your website and am LOVING it! Have baked the cinnamon, raisin and coconut bread this morning for the second time this week – it’s becoming a family favourite! I just wondered… I’m having trouble tracking down wheat berries and wondered if I could use freekah instead? Thanks so much

    • Regina says:

      Hi Caroline, So glad to hear you’re enjoying the site! I have never used Freekeh so am not sure how it would behave in the bread… though since it is wheat it should be fine. Alternatively you can use extra quinoa instead or try this recipe, which is very similar but without the wheat berries (and gluten free). Good luck x

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  17. Amy says:

    Hi Regina– this recipe looks Amazing, can’t wait to try it! My only concern is that I live in Colorado where I am at a higher altitude, do you know of any adjustments I might need to make so that the bread comes out okay? I have never worked with spelt flour or rye flour, so I am unfamiliar with how it rises at higher altitudes versus lower ones. Thanks!

    • Regina says:

      Hey Amy, I don’t know how altitude normally affects baking, but this bread does not rise as it is and should be fine for you to make as per the instructions. Hope you love it. x

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