Try this recipe, or contribute your own.
- 1 cup (140g) sunflower seeds.
- 1/2 cup (90g) flax seeds.
- 1/2 cup (70g) hazelnuts or almonds.
- 1 1/2 cup (150g) rolled oats (gluten-free if desired).
- 2 tablespoons chia seeds.
- 4 tablespoons (32g) psyllium seed husk (3 tablespoons if using p
- 1 teaspoon fine sea salt.
- 1 tablespoon caraway seeds.
- 1 tablespoon rice malt syrup (or a pinch of stevia).
- 3 tablespoons coconut oil or ghee melted.
- 1/2 cup (100g) kalamata olives pitted and chopped.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a flexible silicone loaf pan (or a parchment-lined loaf pan) combine the sunflower and flax seeds, hazelnuts, oats, chia seeds, psyllium seed husks, sea salt, and caraway seeds, stirring well.
- Whisk the rice malt syrup, coconut oil (or ghee), and 1 1/2 cups / 340ml water together in a measuring cup. Add this mixture plus the chopped olives to the dry ingredients, and mix until everything is completely soaked and the dough becomes very thick (if the dough is too thick to stir, add 1 or 2 teaspoons of water until it is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter covered for at least 3 hours, or overnight.
- Preheat the oven to 180ºC/350ºF/Gas Mark 4.
- Bake the loaf on the middle rack of the oven for 20 minutes. Remove the bread from the loaf pan, turn it upside down directly onto the oven rack, and bake for another 30 to 40 minutes. (The bread is done when it sounds hollow when tapped.) Let the bread cool completely before slicing; to slice it easily, use a very sharp, smooth knife instead of a serrated bread knife.
- Store the bread in a tightly sealed container in the refrigerator for up to 5 days. (It freezes well, too, so slice before freezing for quick and easy toast!)
Psyllium seed husk performs the essential structural work in this loaf by absorbing water and gelling the loose seeds into a cohesive matrix without traditional wheat gluten. Cooks needing to omit nuts safely substitute an equal weight of pumpkin seeds or hemp hearts for the hazelnuts or almonds without altering the liquid ratio. Liquid sweeteners like rice malt syrup provide necessary binding properties, but agave nectar or maple syrup work identically at a 1:1 ratio. Avoiding common errors prevents structural failure; specifically, skipping the mandatory three-hour hydration window leaves the psyllium unable to trap moisture, resulting in a crumbly loaf that falls apart during slicing. Over-mixing the wet and dry ingredients before the rest period does not improve binding, whereas ensuring every seed is thoroughly wetted prevents dry pockets inside the center of the baked bread. Monitoring the internal moisture requires a specific physical check: bake the loaf for 20 minutes in the pan at 180 degrees Celsius, invert it directly onto the oven rack, and continue baking for 30 to 40 minutes until the bottom sounds hollow when tapped. Slicing warm bread tears the seed bonds, so cooling completely on a wire rack is mandatory before cutting with a smooth, sharp knife rather than a serrated blade. Storing the finished loaf in a sealed container in the refrigerator preserves its texture for up to five days, and pre-slicing the loaf allows individual portions to go straight from the freezer into a toaster.
