Name: Super-Seedy Gluten-Free Bread
Yield: Makes one 8x5" loaf
Ingredients: ¾ cup steel-cut oats; 1 cup plus ¼ cup buttermilk, divided; 1 cup teff flour; ½ cup flaxseeds; ½ cup raw sunflower seeds; ½ cup roasted, unsalted almonds, coarsely chopped; ½ cup roasted, unsalted pumpkin seeds (pepitas); ½ cup walnuts, coarsely chopped; ¼ cup flaxseed meal (or grind ¼ cup flaxseeds in a spice mill); ¼ cup whole psyllium husks; 2 tablespoons chia seeds; 1 tablespoon Diamond Crystal or 1¾ teaspoons Morton kosher salt; 3 tablespoons pure maple syrup; 1 teaspoon instant or active dry yeast; ¼ cup olive oil

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Alex Lau

If you want to make and eat this bread the same day, sub old-fashioned oats (not quick-cooking) for the steel-cut and skip the soaking. You’ll also need an extra cup of buttermilk.

Recipe notes