Homemade Multi Grain Multi Seed Bread (Allergen-Free & Vegan Bread Recipe)
Enjoy this wholesome, homemade multigrain bread that's completely vegan and allergen-free. Packed with nutritious seeds and grains, this soft, non-dairy loaf is perfect for clean eating. Free from dairy, eggs, nuts, soy, and sesame—it's a healthy, allergy-friendly choice for the whole family.
February 6, 2025
Craving a hearty slice of homemade bread that’s free from common allergens, rich in fiber, and perfect for a vegan lifestyle? This multi grain multi seed bread is a non-dairy bread recipe that’s soft on the inside, crusty on the outside, and packed with nutrient-rich seeds and grains.
Whether you're avoiding dairy, eggs, or nuts — or simply looking for a vegan bread recipe — this loaf checks all the boxes. It’s ideal for breakfast toast, sandwich bread, or as a side to your favorite soup or salad.
Homemade Multi Grain Multi Seed Bread (Allergen-Free & Vegan Bread Recipe)
Serving
10 Slices
Prep Time
60
Cook Time
20
Total Time
80
Free From :
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Peanuts
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Tree Nuts
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Dairy
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Eggs
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Soy
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Sesame
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Fish
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Shellfish
Ingredients
Multi Grain Multi Seed Bread Ingredients
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All-purpose flour – 1½ cups
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Sorghum flour – 1 cup
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Whole oats – 1 cup
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Flax seeds (whole or ground) – 2 tbsp
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Sunflower seeds – ¼ cup
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Pumpkin seeds – ¼ cup
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Chia seeds – 1 tbsp
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Honey – 2 tbsp (Replace with maple syrup for a fully vegan bread)
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Yeast – 2¼ tsp
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Salt – 2 tsp
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Warm water – 1½ cups
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Olive oil – 3 tbsp
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Non-dairy milk (like oat milk) – for brushing
Extra seeds (for topping)
Method
How to Make Multi Grain Multi Seed Bread
Step 1: Activate the yeast
In a large bowl, combine yeast, warm water, and honey. Stir and let sit for 10 minutes until foamy.
Step 2: Mix the dry ingredients
Add all-purpose flour, sorghum flour, whole oats, and salt to the bowl. Mix well. Scrape the sides if needed. Then fold in flax seeds, sunflower seeds, pumpkin seeds, and chia seeds.
Step 3: Knead and rest the dough
Add 3 tablespoons of olive oil and knead for about 5 minutes. The dough may feel sticky — that’s okay. The oats will absorb water while resting. Brush the top with olive oil, cover, and let the dough rest for 1–2 hours until it doubles in size.
Step 4: Shape and second rise
Knead the dough again and transfer it to a greased 9-inch bread pan. Shape the dough and place it in the pan. Cover and let it rise for another 15–20 minutes.
Step 5: Bake
Preheat the oven to 420°F (215°C). Brush the dough with non-dairy milk like oat milk and sprinkle extra seeds on top. Bake for 20 minutes.
Step 6: Rest and enjoy
Once baked, brush with olive oil and cover with a moist cloth for 20 minutes. Slice and enjoy your warm, homemade allergen free bread!
Recipe Notes:
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Use ground flax or chia seeds to help bind the dough naturally, especially useful in egg-free and non-dairy bread baking.
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Want to make it sweeter? Add a little more honey or maple syrup for a breakfast loaf.
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Store it in an airtight container for up to 4 days, or slice and freeze for longer freshness.
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If you’re looking for a simple multigrain bread recipe, skip extra seeds on top and keep it classic!
Conclusion:
This multi grain multi seed bread is more than just a vegan bread — it's a nourishing, allergy-friendly bread that’s easy to make at home. Whether you're avoiding allergens or just seeking healthier baking options, this recipe will be your go-to for a multigrain bread recipe that’s both wholesome and delicious.
It's perfect for kids with allergies, adults on a clean diet, and anyone who loves a homemade, non-dairy, allergen free bread recipe.
Discover More Allergen-free Bread Recipe
Kids Friendly Recipes Paratha / Flabreads Peanut-Free Tree Nut-Free Dairy-Free Egg-Free Soy-Free Sesame-Free Fish-Free
FAQ
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Yes, this multigrain bread recipe is vegan-friendly and made without dairy, eggs, or any animal-based ingredients.
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This bread avoids top allergens like dairy, eggs, nuts, soy, and sesame, making it suitable for those with food allergies or sensitivities.
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Absolutely! Replace honey with maple syrup or agave nectar to keep it 100% vegan and allergy-safe.
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Store it in an airtight container at room temperature for 3–4 days, or freeze slices for up to 1 month.
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Yes, this recipe is flexible. You can skip or swap seeds based on your allergies or preferences—just keep the overall ratios similar.
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This bread avoids top allergens like dairy, eggs, nuts, soy, and sesame, making it suitable for those with food allergies or sensitivities.
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Absolutely! Replace honey with maple syrup or agave nectar to keep it 100% vegan and allergy-safe.
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Store it in an airtight container at room temperature for 3–4 days, or freeze slices for up to 1 month.
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Yes, this recipe is flexible. You can skip or swap seeds based on your allergies or preferences—just keep the overall ratios similar.
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Hi! I’m Nimisha C..
My tryst with cooking began when we got to know about food allergies for our son. Taken aback with the shock and restrictions that his diet had and also worried about nutrition...
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