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The life-changing loaf of bread

Ingredients

  • 1 cup / 135 g sunflower seeds
  • ½ cup / 90 g flaxseed
  • ½ cup / 65 g hazelnuts or almonds
  • 1 ½ cup / 145 g rolled oats
  • 2 tablespoon. Chia seeds
  • 4 tablespoon Psyllium seed husks 3 tablespoons if using psyllium husk powder
  • 1 teaspoon fine-grained sea salt Add ½ teaspoon if using coarse salt
  • 1 tablespoon. Maple syrup For sugar-free diets, use a pinch of stevia
  • 3 tablespoon. Melted coconut oil or ghee
  • 1 ½ cup / 350 ml of water

Guidelines

  • Combine all dry ingredients in a flexible silicone muffin tin, stirring well. Whisk the maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix well until everything is saturated and the dough is very thick (if the dough is too thick to turn, add one or two teaspoons of water until the dough is manageable). Smooth the top with the back of a spoon. Let it sit on the counter for at least 2 hours or all day or overnight. To make sure the dough is ready, it should hold its shape even when you pull the sides of the loaf pan away from it.
  • Preheat the oven to 350°F/175°C.
  • Place the loaf pan in the oven on the center rack and bake for 20 minutes. Remove the bread from the loaf pan, place upside down directly on the rack and bake for another 30-40 minutes. The bread is done when it sounds hollow when tapped. Allow to cool completely before slicing (tricky but important).
  • Store the bread in an airtight container for up to five days. Freezes well too – slice before freezing for quick and easy toast!