2 cups oats
1 cup Pumpkin seed
½ cup flax seeds whole
3 tbsp. flax seeds cracked
2 tbsp. Chia seeds
2 tbsp. Psyllium husk
2 tbsp. sesame seeds
1 tsp fine grain sea salt
1 tbsp. olive oil
Between 1 or 2 cups water
Unfortunately there are not many kinds of bread that my body tolerates. I experimented with baking sourdough bread for a while, but I liked it a bit too much, and before I knew it I was eating bread every day. And eating bread full of gluten every day is not healthy for me. Looking for something with a bread function that I can tolerate, I developed this recipe. I’m not a fan of sunflower seeds myself, but you are free to experiment with whatever seed you feel like. It’s an overnight recipe, but the steps are easy..
In a bowl combine together the dry ingredients and mix. I do this and the next two steps in the food processor but it is not necessary.
Add olive oil to the water.
Add water until everything is completely soaked and the dough becomes very thick, first add one cup of water and then more if necessary.
Form a ball or loaf and place it in the fridge overnight.
Remove it from the fridge in the morning and let it sit at room temperature for about an hour before baking.
Place the loaf in a greased up tin, Dutch oven or whatever you think will work.
Do not preheat oven. Place loaf in the oven and bake 175° C for 70-75 minutes.
The bread is done when it sounds hollow when tapped. Cool completely before slicing. Store bread in container for up to four days, or freeze.