Pagen Bread

Apple and Cinnamon with Fruity Streusel
Makes: 1 extra large loaf (350g mix)




1 x 700g bag Nut Free Multi-Purpose Bread mix

½ to 1 tsp salt – preferably Himalayan, Celtic or Sea

3 1/3 (825ml) water, coconut water or milk




Full seed loaf: (think Cape Seed Loaf)


  1. Add all ingredients to a large mixing bowl and stir until combined and it thickens.

  2. Turn dough into a baking paper lined or greased loaf tin and press down evenly then smooth the top with the back of a damp spoon.

  3. Let sit for about 2 hours then bake at 180oc for 80 minutes

  4. Optional: for a  nice crisp crust remove the loaf from the pan at 60 minutes then pull the paper away from the side if using and continue to bake for another 20 minutes.


Muli Seed Loaf: (think Multi Grain Loaf)


  1. Blend 2 cups of the bread mix in a blender until you get a fine loose meal.

  2. Add the meal to the rest of the bread mix in a large mixing bowl.

  3. Combine all dry ingredients and mix thoroughly with a spoon then add the water and proceed from step 2 above.


Seed Meal Loaf: (think Wholemeal Loaf)


  1. Blend all of the bread mix and salt in a blender until you get a fine loose meal making sure not to overblend oras it iwll result in a gooey texture. 

  2. Add the meal to a large mixing bowl then add the 3 cups of water and stir with a spoon until you get a well-combined thick dough.

  3. Proceed as per step 2 for the Full Seed Loaf 

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