Ingredients:

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• 135g sunflower seeds 

• 90g flax seeds

• 65g nuts (I use almonds)

• 145g oats (gluten free version if you are gluten free)

• 2 tbsp chia seeds

• 4 tbsp psyllium husk (3 tbsp if powder)

• 3 tbsp olive oil 

• 350ml water 

• 1 tsp salt 

 

Directions:

 

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1. In a mixing bowl, combine all dry ingredients, stirring well. Whisk oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick. Put in a bread loaf tin (I use a ready made pan-liner too). Smooth out the top with the back of a spoon. Let sit out on the counter overnight.

2. Preheat oven to 350°F / 175°C (fan-forced).

3. Place loaf pan in the oven on the middle rack, and bake for 30 minutes. Remove bread from loaf pan, and flip it upside down in the loaf tin and bake for another 30 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (this can be up to 2 hours, this is so it doesn't crumble when cut).

4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!  Defrost before toasting too.

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