Multiseed Bread
Multiseed bread is a dense, nutty loaf packed with pumpkin, sunflower, chia, sesame and linseeds, bound with buckwheat flour and maple syrup. The Thermomix grinds the chia and seeds evenly and mixes the sticky batter consistently, giving a hearty, gluten-free bread with minimal effort and maximum flavour.
About this recipe
Multiseed bread Thermomix TM7 recipes have become a favourite for anyone looking for a gluten-free, nutrient-rich loaf without yeast or long proving times. This version brings together pumpkin seeds, sunflower seeds, chia seeds, sesame seeds and linseeds, bound with buckwheat flour, a touch of maple syrup and bicarbonate of soda for lift. The all-in-one kitchen machine truly shines with this recipe: the TM7 grinds the chia seeds into a fine meal in mere seconds, something a standard blender struggles to achieve, and then mixes the heavy, sticky seed batter evenly so every slice has the same nutty character. The result is a dense, moist bread with a wonderfully chewy bite and toasty seed flavour, ideal for breakfast with avocado, cream cheese or simply butter. Because it contains no wheat, it suits gluten-free households, while the seeds deliver a satisfying richness that keeps you full through the morning. Whether you slice it for a quick weeknight dinner accompaniment or pack it into a lunchbox, this homemade seed bread proves that wholesome baking can be quick, reliable and delicious.
Preparation tips
- Toast the pumpkin and sunflower seeds briefly in a dry pan before adding them to the mixing bowl; this deepens the nutty flavour of the multiseed bread considerably and adds a pleasant crunch to every slice.
- Let the loaf cool completely on a wire rack before slicing, otherwise the moist seed crumb can tear; store the multiseed bread wrapped in baking paper in a bread tin and it stays fresh for several days.
- For a milder flavour for children, reduce the pepper and swap half the linseeds for extra buckwheat flour; slices also freeze well, so you can toast them straight from frozen for a quick breakfast.
Recipe variations
- Make a festive version by adding a handful of chopped walnuts, a pinch of cinnamon and grating an apple into the seed batter; the natural sweetness pairs beautifully with the maple syrup in this multiseed bread.
- For a savoury herb variation, stir rosemary and thyme into the seed mixture and top the loaf with extra sesame seeds and sea salt flakes before baking, giving the multiseed bread a Mediterranean character.
Thermomix TM7 Benefits
- The TM7 grinds the chia seeds into a fine meal within seconds, creating a natural binder for the multiseed bread batter.
- Weighing the buckwheat flour and seeds directly in the mixing bowl ensures exact proportions without dirtying a separate kitchen scale.
- The Thermomix mixes the dense seed batter evenly in seconds, coating every pumpkin and sunflower seed with the maple syrup mixture.
- Heating the maple syrup and wet ingredients gently in the TM7 dissolves everything evenly before the seeds are folded through the batter.
- Grating a touch of nutmeg or lemon zest directly into the bowl adds extra aroma to the loaf without any extra equipment to wash up.
Ingredients
- sesame seeds
- linseeds
- pumpkin seeds
- sunflower seeds
- chia seeds
- buckwheat flour
- bicarbonate of soda
- fine sea salt
- ground black pepper
- walnut halves