Multiseed Bread with Smoky Sun-dried Tomato Butter

Psyllium husk is a hydrophilic dried seed coating, that, like chia and flax seed, will absorb many times its weight in water and form a gel.

It's this gelling effect that makes it work to treat both constipation and diarrhea by absorbing excess water in the digestive tract and making stools larger. 

It also delays food digestion, which not only creates a prolonged feeling of fullness, but can also help regulate your blood sugar levels and prevent insulin spikes.

Psyllium is a soluble, prebiotic fibre that promotes the production of short-chain-fatty-acids.

Helllooo gut health!

It’s a very slow fermenter though, so it won’t give you gas and bloating like many other more-quickly fermented prebiotic foods such as cabbage, onions, etc. 

But, because psyllium absorbs so much water, be sure to consume extra liquids when you eat it.

This bread does have carbs. But, only about half as many as regular (especially gluten-free) bread and almost ALL of the cabohydrate in it comes from dietary fibre.

It also has a lot of healthy fat from the flax seeds!

It tastes great toasted, makes fabulous French toast and will even hold up to a sandwich!!

Ingredients for Multi-Seed Bread:

285 g blanched almond flour

85 g ground flax seed

100 g psyllium husk

25 g ground chia seed

70 g sesame seed, divided

1 1/2 Tbsp baking powder

1 tsp fine Himalayan sea salt

225 g egg whites (6-7 egg whites, depending on size of egg)

85 g apple cider vinegar

395 g boiling water


Preheat oven to 350 degrees. Line a 8x4-inch metal loaf pan with parchment paper, allowing an over-hang. 

Set a kettle of water to boil. 

Combine almond flour, ground flax, psyllium, ground chia, 50 g sesame seed, baking powder and salt in the bowl of a mixer. Whisk together to mix well.

Combine egg whites and apple cider vinegar in a small bowl. Whisk together until frothy. Pour egg white mixture into the mixing bowl with the psyllium mixture. Mix at medium-high speed for about 10-15 seconds -  just until combined.

Quickly weigh out 395 g of very hot water from the boiled kettle and add it to the mixer bowl. Again, at medium-high speed, mix 10-15 seconds, just until it’s incorporated.

Gently remove the dough with your hands, (it will be cool) and very gently shape it into a loaf while placing it into the prepared loaf pan. You can use your hands to shape it with a rounded top, to look like a wheat bread loaf would look! Sprinkle top evenly with remaining 20 g sesame seed.

Place the loaf pan onto the centre rack of the oven and bake for 90 minutes, or until the internal temperature, at the centre of the loaf, is 210 degrees F.

Remove bread loaf from oven and set on rack to cool for 5 minutes before running a knife around the edges to loosen and then gently turning the bread itself out onto the rack.

Cool completely before slicing. 

-makes 1 loaf (16 slices)


Ingredients for Smoky Sun-dried Tomato Butter:

1 stick (1/2 cup) salted grass-fed butter, room temperature

1/4 cup ghee

1/2 tsp smoked paprika

pinch of black pepper

1/4 cup oil-packed sun-dried tomatoes, drained and chopped fine


Place butter and ghee together in bowl of mixer along with the paprika and black pepper. Beat on medium until well blended and creamy. Add sun-dried tomatoes and beat 10-15 seconds, just to evenly distribute throughout the butter. 

To form into a “log” - turn butter out onto a 12x12-inch sheet of parchment or waxed paper. Using your hands and the paper, gently shape and roll it into a 2x8-inch log. Keep wrapped in paper and refrigerate 15 minutes or until serving time.