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Ancient Grain Bread

ANCIENT GRAIN BREAD – Feedback to Comments

I am happy to see how many of you are expressing an interest in the bread. This bread is pretty well the only bread I eat anymore. Even though the list of ingredients looks overwhelming, it really only takes 1/2 hour to prepare prior to the baking process. Following are my feedback and additional pointers.

– While the first 6 ingredients (sunflower seeds to amaranth seeds) are toasted in the oven, combine the remaining ingredients (oats to sea salt) – easy!
– Mix together and add liquid – done!
– As I am preparing the dried ingredients, I mix a second batch already to store in the fridge in two separate containers. This means every second loaf takes only 15-20 minutes to prepare.
– GLUTEN: I know of many people who react severely to gluten and they are able to enjoy this bread without any problems.
– INGREDIENTS: all of them can be easily found in Grande Prairie, I buy mine at the health food store but I am sure you can find most of them at other grocery stores as well.
– MOISTURE: I have never encountered this problem. Once you mix the wet ingredients into the dry ones, the “dough” will be quite moist. If you find it is “wet”, you can add a few extra oats for example. You may need to let the bread sit a bit longer before baking it. This step cannot be cut short. I would say, the bread needs at least 10 hours in the bread pan before baking. Make sure the oven is hot enough and that you bake it long enough. I bought a glass baking pan that is longer and narrower (10 x 4.5 inches) compared to the regular size ones.

Hope this helps.


As there was quite a bit of interest in my post from last week about commercial bread, I decided to re-post the recipe for the ancient grain bread. The bread is simple and fast to prepare. The list of ingredients looks overwhelming initially but once you figure it out, it really takes only about 15-20 minutes. Usually I mix the dried ingredients for two loaves at the same time. However, I will only bake one loaf and keep the ingredients for the 2nd one in the fridge. This cuts the prep time for every second loaf at least by half.

Anyone having challenges digesting oats (even gluten free ones) can replace them with Quinoa flakes. With some creativity you can also change the recipe into a dried fruit, seed and nut loaf. Have fun and enjoy.

Ancient Grain, Seed, and Nut Loaf
from The Greenhouse Cookbook

This is the best bread ever because it is packed with nutrition, extremely fast and easy to prepare and does NOT contain any flowers or gluten. It has become a staple in our life. Try it and spread the wealth of health.

Makes one loaf, or about 10 slices.


  • ½ cup raw sunflower seeds
  • ¾ cup raw pumpkin seeds
  • 1 cup raw slivered almonds
  • 1/8 cup buckwheat groats
  • 1/8 cup millet seeds
  • 1/3 cup amaranth seeds
  • 1 ½ cups gluten-free rolled oats
  • ¾ cups gluten-free steel-cut oats
  • 1/3 cup whole flax seeds
  • 1/3 cup psyllium seed husks
  • 1/3 cup chia seeds
  • 2 tsp sea salt
  • 2 tbs pure maple syrup
  • ¼ cup virgin olive oil
  • 2 ¾ cups filtered water


  1. Preheat your oven to 325 F. Line a baking sheet with parchment paper.
  2. Combine and evenly spread the sunflower seeds, pumpkin seeds, almonds, buckwheat groats, millet seeds, and amaranth seeds on the prepared baking sheet. Toast for 10 to 12 minutes, or until golden.
  3. In a large bowl, combine the rolled oats, steel-cut oats, flax seeds, psyllium seed husks, chia seeds, and salt.
  4. When the toasting seed mixture is golden, remove from the oven and add to the bowl of dry ingredients; stir until combined. Add the maple syrup, olive oil, and water to the bowl and mix well. We use our hands for this (wet them first). The mixture should feel quite soggy; the seeds will absorb more water as they rest.
  5. Line the bottom and sides of a 8- x 4-inch or 9- x 5-inch loaf pan with parchment paper. Pour the dough into the pan and shape the top into a smooth dome with wet fingers. Cover the dough with a clean tea towel or napkin and let it sit at room temperature overnight or for up to 24 hours. When you’re ready to bake, preheat the oven to 400 F.
  6. Uncover the dough and place the loaf pan on a rack in the centre of the oven. Bake for an hour and 15 minutes, or until the crust is dark brown and sounds hollow when you knock on it. (It may take an hour and a half, depending on your oven.) Remove loaf from the oven and let cool completely, at least 2 hours.
  7. Slice and serve toasted. Store in a sealed container in the fridge for 1-2 weeks.

Green Blessings,