Grain Bread

5 from 4 votes
Prep Time 1 hr
Cook Time 1 hr
Rest Time 10 hrs
Total Time 12 hrs
Course Dinner
Cuisine European
Servings 4 people
Calories 884 kcal


For 1 loaf pan (bread pan)

  • 300 g Sunflower seeds
  • 150 g Flaxseed, crushed
  • 300 g Spelled flakes
  • 50 g Walnuts, roughly chopped (or other nut kernels)
  • 40 g Psyllium husks
  • 2 tsp Salt
  • 200 g Shelled almonds, whole
  • 6 tbsp Olive oil
  • 2 tbsp Honey


  • Grease a loaf pan (bread baking pan) and line it with baking paper.
  • Mix all ingredients except oil and honey in a bowl. Mix 700 ml of lukewarm water, oil and honey and mix well with the other ingredients. Let it swell for approx. 20 minutes. Pour the mixture into the prepared loaf pan and cover overnight in a cool place.
  • Preheat the oven to 200 degrees. Bake the bread in the preheated lower third of the oven for about 25 minutes, then remove it. Cover the oven rack with baking paper and turn the bread on top. Bake uncovered in about 35 minutes.
  • Take the bread out of the oven and let it cool down.


  • The grain bread is difficult to cut when freshly baked. It is best to let it rest for 2 days or store it in a clay or ceramic bread pot before cutting it.


Serving: 100gCalories: 884kcalCarbohydrates: 0.2gFat: 100g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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