How To Make A Nut And Seed Bread With Hannah Grant - Gluten, Grain And Dairy Free Bread

Make this simple gluten, sugar and, dairy free nut and seed bread with Team Tinkoff-Saxo chef Hannah Grant.
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Team Tinkoff-Saxo chef, Hannah Grant shows us how to make a gluten-free nut and seed bread. Based on a Danish rye bread recipe, this is a rider favourite on the team. It's packed with healthy nuts and seeds, including flax seeds and chia seeds.

To make Team Tinkoff-Saxo's nut and seed bread, you will need:

600g Mixed Nuts And Seeds (Hannah uses more smaller seeds than nuts)
- Sunflower Seeds - 150g
- Flax Seeds - 150g
- Pumpkin Seeds - 100g
- Almonds - 100g
- Pecan Nuts - 100g (total 200g mixed nuts)
- Chia Seeds - 2tbsp
6 Eggs (1 egg per 100g of seeds)
1/2tsp Salt
Olive Oil 50ml

Pre heat your oven to 160˚C, 320˚F, Gas Mark 3, mix it all up and bake for around 50 minutes. As Hannah says, this recipe is very forgiving so feel free to experiment with different nuts and seeds!

Music: Gregg Weis - Cuban Highway


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Music - licensed by Cue Songs