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Protein Bread Mix

6 Australian Seeds

A wholesome and nutritious seeded gluten free loaf, perfect for yummy sandwiches!

95% less carbs than regular wholegrain breads#

One packet of 6 Australian Seeds makes…

1 Loaf – 10 Serves of 2 Slices

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So how does it taste?

Pretty damn good. We modelled the taste off our favourite soy and linseed loaves and we think you’re going to love it. It holds together well and is perfect for sandwiches.


Lupin, Australian grown seeds 20% (pepitas, linseeds, poppy seeds, sunflower seeds, chia seeds, black wattle seeds), whey protein, golden flaxmeal, sesame seeds, pea protein, baking powder (gluten free), kibbled sunflower, natural flavour (plant extract), salt.

May contain pieces of other nuts.

Made with love in Sydney, Australia from over 90% Australian Ingredients.

Nutritional Info

Servings per package: 10
Serving size: 83 g (2 slices)
per serve per 100g
Energy 542kJ 120Cal 1458kJ 348Cal
Protein, total 15.3g 40.2g
- gluten 0mg 0mg
Fat, total 5.8g 16.5g
- saturated 0.9g 2.7g
Carbohydrate 1.7g 4.6g
- sugars 1.3g 3.5g
Dietary Fibre 9.2g 26.3g
Sodium 248mg 654mg

^Nutritional values are based on using egg whites and are averages only and are subject to seasonal variation. This product is gluten free when prepared as directed using other gluten free ingredients. #Compared to: Bread, mixed grain (NUTTAB 2010)

To prepare one 6 Australian Seeds Loaf, you will need:

• 1 ¾ cups of water (440 ml)
• 2 whole extra large eggs or 100 ml egg whites
• 1 tablespoon of white vinegar (20 ml)

Preheat a fan forced oven to 180°C and line a small loaf tin with baking paper.

Empty contents of this pack into a large bowl. In a separate bowl, whisk together water, eggs and vinegar. Pour the wet mix into the dry mix and gently fold until just combined.

Pour the mixture into your lined loaf tin. Use a spatula to ensure no mixture is wasted. Spread out the mixture and sprinkle with your favourite seeds.

Place on the top shelf of pre-heated oven and bake for 30 minutes, then rotate tin and bake for 30 minutes more
. After baking, remove from tin and place on cooling rack for 2 hours.

Chill & Slice
For best results refrigerate your loaf overnight before slicing with a sharp serrated bread knife.

Bread must be stored in the fridge (1-4°C) for up to 5 days or the freezer (-18°C) in sandwich bags for up to 3 months.


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