Bread mix without seeds and kernels

with oats and sesame

  • Rich in protein (15 %)
  • Free from wheat, soy and yeast
  • Only 2 grams of carbohydrate per slice!
  • Easy to make, no kneading

This is the perfect bread for those who want a gluten-free bread with plenty of protein and fibre, and a luscious, soft consistency. The bread contains no wheat, yeast or soy, and is also without whole kernels and seeds. We have used the flour of oats, sesame seeds and almonds. This makes the bread extremely rich in protein, with less than a tenth the carbohydrate content of a wholemeal bread. In addition, the bread is rich in vitamins and minerals.

Easy to prepare

The bread mix just needs to be mixed with water, left to sit for 5 minutes and then shape on a sheet pan. The water can be replaced with milk, quark, yogurt, crème fraiche or other dairy products. The bread will keep fresh and moist for several days, and also freezes well.

Nutritional information:

Per 100 g finished bread kcal protein carbohydrates fat fibre salt
Funksjonell Mat bread without kernels 138 15.4 3.9 5.1 7.5 1.3
Average whole wheat bread 225 8.6 42.7 2.2 4.4


  • Preheat oven to 175 degrees.
  • Mix 350 ml water and the bag contents.
    (You may replace all or part of the water with milk, yogurt, sour cream or other dairy products.)
  • Leave the batter to rest for 5 min, and then shape on a sheet pan.
  • Bake for about 60 minutes in the middle of the oven. (For buns: 20-25 min.)
  • The bread is best kept in a bag in the refrigerator.
  • Freeze any bread you will not eat within 4-5 days.


Flour (sesame, almond, oat), egg powder, fiber (psyllium, peas), pea protein, sweetener: erythritol (Sukrin), raising agent (bicarbonate, diphosphate) and mineral salt  (sodium chloride, potassium chloride).

Net Weight : 220 g

Nutrition per 100 g dry mix:
Calories: 348  |  Protein: 39,0 g  |  Carbohydrates: 9,9 g  |  Dietary fibre: 18,8 g  |  Fat: 12,8 g