Seeded Whole-Grain Quick Bread

This bread turns out looking amazing. However, the taste for me was acquired. Overall, I like it - it has a slight crumbly texture with a mild sweet flavour. Since I read reviews saying it crumbled apart easily due to the large seeds, I crushed up the pumpkin and sunflower seeds. This may have helped a little. (I used the avocado oil option and the honey option.)

If it’s dry the seeds took all the water!! I soaked seeds for a day in water. Worked well. And gluten free flour.

I really like this, but did make a few changes. I substituted a flax seed egg for one egg (1 T ground flax seed + 3 T water) and used chia seeds in the recipe instead of flax, as whole flax seeds just slide through your system. I used 3 T maple syrup as per other reviewers. I reduced the oil to about 1 T and replaced the rest with fat free yogurt, something I do in all oil based recipes. I also used soured almond milk. It was delicious, moist, and only slightly crumbly. Not trying to used for sandwiches, just eating and enjoying. My pans must be smaller than I thought, because I got 2 loaves out of it.

Unlike many reviews here, my bread came out in a solid loaf that does not all into pieces. It cut well and toasted well. I followed the recipe exactly, except I added a teaspoon of poppy seeds. My only issue with the recipes is the bread came out pretty bland, but I just topped with a little butter and honey and it worked out well.

After reading the reviews I ground the pumpkin and sunflower seeds. The bread isn’t as crumbly and it sliced just fine. I’m not crazy about the taste as the olive oil flavor is too strong. I don’t know if I’ll make it again as there’s too much involved in making it.

I made this recipe as written apart from using soured full fat milk, and adding a handful of dried cherries. It was very tasty, loved the seeds, and I will make it again with a few changes. I did find it high in fat so will substitute apple sauce for the oil, or decrease the oil by half and slightly increase the milk. I think it needs a bit of sweetness and was happy with the dried cherries; raisins or whatever you have on hand would be great. Lastly, my loaf was a bit crumbly and I think cooling well, then wrapping and storing overnight might help. Thank you for posting.

this would have been really great bread with all the seeds in the nutritious stuff in it but it came out to dry and fell apart it just did not turn out right I put it to the birds at least it was healthy for somebody

Love this. So lush. It does need a bit of stability. Ill try adding chia seeds next time for gel like substance. Super glad to find healthy bread for me and my family. I can see sandwiches and avocado toast in our future. Thank you for recipe. P.s. seeds on top fell off. Will press them in before baking. ;)

The only change I made I was out of buttermilk so I used condensed milk It turned out great It slices nice and is nutty One of the easiest recipes I’ve tried

I followed this to the letter and it came out horribly bad. I will never make this again. The taste was okay, but when I tried to slice it, all I had was a cutting board full of crumbs, and no nice slices. My compliments to the photographer for making this look wonderful. Since I could not give it a 0 star rating, I gave it a 1 star rating, and that was too much of a rating.

Excellent! Based on all of the reviews saying this bread was too dry and crumbly, I subbed applesauce for the olive oil and bumped the amount up to 6 ounces. It took longer to bake because the batter was wetter, but I was expecting that. It didn't seem dry or crumbly at all. We ate half of it in one sitting. Delicious!

Just made this tonight and followed it exactly except substituting Bobs Red Mill 1 for 1 gluten free flour. It turned out very good! I think next time I would probably cut back on the pumpkin seeds so it would hold together better. Other than that it's a winner! I'll be making this regularly

I made this for toast. Its too crumbly, does not hold its shape. My toaster now smokes due to all lost food at the bottom. :(

My first attempt was a bust as I used chia seeds in place of the sesame seeds. The chia seeds soaked up all the liquid. I baked it anyway and we ate it because all the ingredients were healthy and not cheap. It was very dry. The second attempt was sans sesame seeds, NO CHIA SEEDS and came out great although a bit crumbly. I used gluten free flour both times. Reminds me of the bread my mom used to make??Her fix for her crumbly bread was extra butter. Lol, silly rabbit!

Love this bread and I will definitely make it again! The only change I made was to increase the maple syrup to three tablespoons, everything else was per the recipe. It is a little crumbly when toasting as mentioned by another reviewer, so a toaster oven would be perfect. I will try making muffins next time, I think they will be a great Grab & Go breakfast or mid-morning snack that will stick with me.

OMG best ever. Had to freeze it to keep it out of sight as I couldn't stop eating it! Used just 1 cup of milk with 1tsp lemon juice and omitted bicarb. Might try as muffins next time.

I used Bobs Red Mill gluten free 1to1 flour and 1/4cup of sweet sorghum flour. This is my new go to bread and I have stopped buying UDIS gf bread. It is satisfying and delicious! Just a tip, press the seeds down on top before baking and once it cools slice it a little on the thick side and put it in the freezer. I pull a piece out every morning and pop it in the toaster. You can't beat it!

This bread turned out great, the only negative would be it was a little crumbly when putting in the toaster.

Made this bread, but I placed the seeds in a food processor, because I hate whole seeds in bread. It turned out great. However, I'm going to modify it down in terms of calories, which may mean removing some of the seeds. I didn't use pumpkin seeds, as I didn't have any on hand. So, it was just sunflower and flax seeds, but I think flax seeds give you more bang for the fiber, something I'm paying attention to these days. I also added 1/4 cup maple syrup, and a pinch of pepper flakes, the latter always kicks up the flavor. (Anna)

I didn't make any change. It is absolutely delicious. Shared one loaf at gym with friends for coffee! They all lived. Will make it every week and eat for breakfast instead of regular bread.

I was hoping to replace my husband's frozen Ezekiel bread with this but will not. I followed the recipe exactly and neither of us liked it. Too many seeds, the pumpkin seeds were too big and overwhelming and overall the bread had a strange taste. I tried toasting it but that did not help. Very disappointed. Wanted to like it.

I have now made 5 loaves of this recipe and it is great. I took an entire loaf into work and everyone loved it. It is so filling that they were not hungry for lunch even at 1 pm. If you're used to store bought bread then this will surprise you because this is not very sweet. Even whole wheat organic store bought bread has a lot of sugar. If you want it sweeter then just add more maple syrup or honey. I will make this recipe until my hands fall off.

It tasted funky and was almost too crumbly to toast.

I made this bread per the instructions. I could not find the pumpkin seeds at the store, so that is the only ingredient I was missing. I found the flavor of the bread a bit odd. I am not sure what it was about it. My husband did not like it either.