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25 min
This bread is almost a meal in itself and full of flavour. It keeps really well, but also freezes extremely well.
Ingredients
| 4 cups | Mixed seeds, such as sunflower, pumpkin, linseed, poppy, sesame (Main) |
| 1 ½ cups | Hazelnuts, roasted |
| 4 cups | Quinoa, cooked (Main) |
| 4 Tbsp | Chia seeds |
| ¾ cup | Psyllium husks |
| 2 Tbsp | Honey |
| ½ cup | Butter, or coconut oil, melted |
| 2 cups | Water |
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Directions
- Heat oven to 180C.
- Place all dry ingredients in a bowl and mix until combined.
- Mix the liquid ingredients together separately and stir into the dry ingredients until completely absorbed.
- Place into 2 baking paper-lined loaf tins and spread out evenly.
- Leave raw loaves to sit for 2 hours or overnight.
- Bake in the oven for 25 minutes then turn loaves out on a baking tray and continue to cook for another 30 minutes.
- Remove from oven and allow to cool.
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