This is a delicious, gluten-free bread based on Sarah Britton’s The Life-changing Loaf of Bread, but without the oats for a lower-carb version. Made entirely from seeds, it is just as tasty as a regular loaf – if not more – and can replace toast, however you like it!
Psyllium husks can be found in your local health shop – look for the husks rather than powder.
Makes one loaf:
1.5 cups pumpkin seeds
1 cup sunflower seeds
1/2 cup flaxseeds (aka linseeds)
1/2 cup chia seeds
1/2 cup psyllium husks
3 tbsp sesame seeds
1 tbsp fennel seeds*
1 tsp fine sea salt
1.5 cups warm water
3 tbsp olive oil or coconut oil, melted
Preheat the oven to 180°C. Mix the dry ingredients then stir in the olive oil/coconut oil and warm water and combine well. Transfer to a large lined/oiled loaf tin and press down well, smoothing the top with the back of a spoon. Bake for approximately 30 minutes, then remove from the tin, return to the oven upside down and bake for a further 30 minutes. It is ready to come out if it sounds hollow when tapped.
Allow to cool thoroughly on a cooling rack then slice with a sharp knife. Can be frozen once sliced for up to 3 months. Toast as needed and enjoy!
* caraway seeds would also work well