Celiac Disease NIH or here to a site called Canadian Celiac Association or here, to Celiac Support.
I can tell you when I did have this bread, it was simply amazing. Its toothsome and it satisfies.
Breakfast Seed Bread
2 cups buttermilk
14 oz preserves of some kind, mixed berry is a great choice
½ cup chopped walnuts
½ cup sunflower seeds
½ cup pumpkin seeds
1 cup flaxseeds
1 cup oat bran
1½ teaspoon baking soda
1½ teaspoon baking powder
1 teaspoon sea salt
1 cup wheat germ
2 ½ cups whole wheat flour
Preheat the oven to 390°F. Prepare loaf pan by spraying with nonstick cooking spray.
Mix the buttermilk with the preserves sauce in a small bowl. In another bowl, mix all the dry ingredients. Stir the wet ingredients into the dry ingredients.
Pour the batter into loaf pan. Bake the loaf for 1 hour and 30 minutes, until it has reached an inner temperature of 200°F.
Take the loaf out of the pan and let cool on a rack. Let it cool thoroughly to prevent the inside from being gooey when you cut it.