Bread
Salted Honey Rosemary & Garlic Brioche Rolls
Soft, golden brioche rolls filled with salted honey, rosemary and garlic butter
❄ Freezer FriendlyThermomix
30 min + 2 hr proving prepServes 24Medium
Bread
GF/DF Seed Bread
A dense, nutty, seed-packed loaf that's completely gluten and dairy free — and utterly delicious
GFDFVegan❄ Freezer Friendly
This is the bread that converts even the most sceptical gluten-free bread doubters. Packed with sunflower seeds, flaxseeds, hazelnuts or almonds, chia seeds, and GF rolled oats or quinoa flakes, it's held together with psyllium husk and baked low and slow until deeply golden. No kneading, no yeast, no fuss — just mix, rest, and bake. It slices beautifully and is especially good toasted with butter.
Ingredients
10 serves
- 1 cup sunflower seeds (pepitas)
- ½ cup flax seeds or flax meal
- ½ cup hazelnuts or almonds
- 1½ cups GF rolled oats or quinoa flakes
- 2 Tbs chia seeds
- 3 Tbs psyllium husk flour
- 1 tsp salt
- 1 Tbs maple syrup
- 3 Tbs coconut oil, melted
- 1½ cups water
Method
- 1
Combine all dry ingredients in a large bowl and stir well to combine.
- 2
Add the maple syrup, melted coconut oil, and water. Mix thoroughly until everything is well combined and the mixture holds together when pressed. It will be quite thick.
- 3
Transfer the mixture into a greased and lined loaf tin, pressing down firmly and smoothing the top.
- 4
Allow to rest at room temperature for at least 2 hours, or overnight in the fridge. This step is important — the psyllium husk needs time to absorb the liquid and bind the loaf.
- 5
When ready to bake, preheat oven to 180°C.
- 6
Bake for 20 minutes in the tin, then carefully turn the loaf out directly onto the oven rack and bake for a further 30–40 minutes until the outside is firm and deeply golden.
- 7
Allow to cool completely before slicing — the loaf firms up as it cools.
Kitchen Notes
Don’t skip the resting step — it’s what gives the loaf its structure. The loaf is ready when it sounds hollow when tapped on the bottom. Slice with a sharp serrated knife. Keeps well wrapped at room temperature for 3 days, or slice and freeze for up to 1 month.
What I'd serve with this
Toasted and spread with good butter or dairy-free spread. Also lovely with avocado, smoked salmon, or a generous smear of almond butter and honey.
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