Our kids have always loved Vogels Bread, especially with lots of butter, marmite and avocado - YUM! We don't buy bread anymore mainly because we don't eat a lot of wheat and are avoiding all products that contain vegetable oils. I am happy for the kids to eat wholemeal spelt as a grain instead of wheat, it still contains gluten but the gluten protein in spelt is easier to digest. This loaf is great; really moist, holds together well and I think it tastes like the real thing! I also have a Grain-free Seed Bread recipe if you are after a grain-free bread substitute.

Prep time: 10mins

Cook time: 50mins

Yield: One small loaf - 25 x 10cm


  • 100g melted butter or coconut oil
  • 1 cup wholemeal spelt flour
  • 1/2 cup Pumpkin Seeds
  • 1/4 cup Sunflower Seeds
  • 2 Tbs Sesame Seeds
  • 1/4 tsp sea salt
  • 1/2 cup ground linseed
  • 4 eggs
  • 2  tsp baking powder (use a gluten-free aluminium-free one if you can)
  • 1 Tbs apple cider vinegar
  • 2/3 cup natural yoghurt
  • Extra seeds for topping


  1. Preheat oven to 180c.
  2. Place pumpkin seeds and sunflower seeds in a food processor and pulse until reasonably finely chopped (mine were a mixture of fine and chunky)
  3. In a bowl combine spelt flour, sunflower seeds, pumpkin seeds, sesame seeds, and linseed.
  4. Add butter, eggs and yoghurt, whisk to form a thick batter.
  5. Stir through baking powder and apple cider vinegar.
  6. Spoon into a small, lined loaf tin.
  7. Bake for 50 mins until firm and golden (keep an eye on it - it is a bit like baking a cake)
  8. Remove from oven and leave to cool (or you can slice hot).
  9. Wrap in baking paper and store in fridge.
  10. Serve with soup or topping of your choice.