I like to call this sunflower seed bread my "wonder bread" because it's so incredibly nutritious. Just two slices contain 14 grams of plant protein and 18 grams of fiber. The texture of the bread is surprisingly light and fluffy, making it perfect for breakfasts, snacks, or even a healthy lunch.

Jump to:

The ultimate savory breakfast
Why you'll love this recipe
Eating more plants
Key ingredients and substitutions
A bread for gut health
Step-by-step instructions
Storage tips
Join us!
The recipe

The ultimate savory breakfast

A few months ago, I wanted to give savory breakfast a fair try. I needed something quick and easy, but it still had to taste like breakfast–not like I was eating lunch first thing in the morning.

Up until then, I'd mostly been an overnight oats or bircher person. But I was set on trying to have a nutritious savory breakfast that didn't contain oats for once.

And guess what! I've been eating this homemade sunflower seed bread every morning since. I usually have 2-3 slices with hummus and hemp seeds or almond butter and cinnamon.

Why you'll love this recipe

This sunflower seed bread is easier to make than regular bread. No bread machine, kneading, or rising time are required.
The dough doesn't need to rest, unlike my oat and seed bread. It just requires 5 minutes of prep time!
It's super meal prep friendly and you can easily make a loaf of bread on the weekend for the upcoming week.

Eating more plants

If you've read my plant-first nutrition article, you know that I aim to eat 30 different plants per week. It's recipes like this that are packed with 5 different seeds that make hitting this goal so much easier.

Key ingredients and substitutions

Ingredients for a sunflower seed bread with descriptive labels.

Raw sunflower seeds: You want to use unsalted, shelled sunflower seeds in this recipe. They provide a nutty flavor and tender texture that form the base of this bread.
Flax seeds and chia seeds: Unlike their usual role as binding agents, these seeds are included here for their nutritional quality, offering high levels of protein and omega-3s.
Sesame seeds and hemp seeds: They are great flavor and nutrition boosters. They also contribute to a diverse diet by incorporating two additional types of seeds. If you prefer, you can replace all or part of them with pumpkin seeds or pepitas.
Whole psyllium husks: When mixed with water, they act as a binder and add elasticity to the dough, similar to what gluten does in traditional bread. They are key to achieving that light and fluffy texture, and you won't even taste them. If you opt for psyllium husk powder, be sure to measure it accurately with a digital scale.
Tahini: Combined with boiling water, it's a great alternative to olive oil. You can also use cashew butter or almond butter but avoid peanut butter as it might be too strong in flavor.

A bread for gut health

Psyllium husks come from the outer layer of psyllium seeds and are incredibly high in fiber–about 70 grams of fiber per 100 grams. Because of this, they're often recommended by healthcare practitioners to promote bowel movement and as a natural remedy for constipation.

But what makes psyllium even more interesting thing is that it can act as a prebiotic, promoting the growth of beneficial bacteria in the gut.

Step-by-step instructions

Step 1: Dry ingredients. Add the sunflower seeds, flax seeds, chia seeds, hemp seeds, sesame seeds, and salt to a large bowl. Give it a good stir to make sure the salt and seeds are all mixed together.

Step 2: Wet ingredients. Form a well at the center of the ingredients and add in the tahini first, then the boiling hot water. Give it a good stir at the center and incorporate the seeds from the sides. Note that the psyllium immediately reacts with the water to form a gel. As a result, you need to act quickly to make sure the seeds are well-distributed throughout the dough.

Unbaked sunflower seed bread in a black loaf pan.

Step 3: Transfer. Line a loaf pan with parchment paper. Tightly press the seed mixture into the pan. Note that if you use an 8.5" (22 cm) loaf pan like I did, the slices are a little smaller than regular bread.

Baked sunflower seed bread in a black loaf pan.

Step 4: Bake on the middle oven rack until golden brown. Let the bread cool completely on a cooling rack before slicing.

Storage tips

Storage: Put the bread in a large zip bag (I use these large reusable vacuum zip bags) or wrap the bread in plastic wrap. Then, store it in the refrigerator for 5-6 days. Refrigeration prevents oxidation and keeps the bread fresh and moist for longer.
To serve: Slice only the number of slices needed for each serving. Leave the rest of the bread whole. You can eat it as is or give it a quick toast to warm it up and add a light crunch.
Freeze: This bread freezes incredibly well for up to 3 months. Slice the bread completely and store the slices in a zip bag or in bundles of 2 or 3 sliced in plastic wrap.