Finding a good quality bread is quite difficult these days. And making bread is often very finicky and time consuming. It is high in protein and healthy fats. It is incredibly high in fibre. It is gluten-free and vegan. And it’s great to have with salads, soups and sandwiches. What more could you ask for!
This recipe is not only filled with nutritious ingredients it is also extremely delicious. It is so easy to make and could very easily become your next go-to bread and a new staple ingredient in your freezer.
- 1 ½ cups rolled oats
- ½ cup whole flax seeds
- 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
- 1 cup sunflower seeds
- 2 Tbsp. chia seeds
- ½ cup hazelnuts or almonds
- 1 tsp. sea salt
- 3 Tbsp. melted coconut oil or ghee
- 1 ½ cups water
- 1 Tbsp. maple syrup
How to Make:
- Preheat oven to 350°F / 175°C.
- In a flexible, silicon loaf pan combine all dry ingredients, stirring well. If you don’t have a silicon loaf pan, you can use any other loaf pan lined with parchment paper.
- Mix maple syrup, 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 thick. Smooth out the top with the back of a spoon. Let the loaf sit out on the counter for at least 8 hours (or overnight). To make sure that the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.
- Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Let cool completely before slicing, otherwise it will crumble.
- Store bread in the fridge in a sealed container for up to five days or in freezer.
- This bread freezes really well! Simply let the loaf cool and cut into slices. Put wax paper between each slice and then put the loaf in a freezer bag. Each time you want a slice, you can easily grab a slice or two. It tastes delicious when toasted.