1/2 cup almonds, raw 1 cup sunflower seeds 1 tablespoon pumpkin seeds 1/4 cup flax seeds 1 1/2 cups rolled oats 2 tablespoons chia seeds 4 tablespoons psyllium husks 1 teaspoon Murray river/Himalayan pink salt 3 tablespoons melted coconut oil/olive oil or macadamia nut oil 1 1/2 cups water
In a bowl combine all dry ingredients, stirring well. Whisk oil and water together in a seperate bowl. Add liquid to the dry ingredients and mix very well and dough becomes sticky. Press down into a bread tin with the back of a spoon and smooth until even. Rest dough for 2 hours or overnight. When ready to cook Preheat oven to 175°C.
Place bread tin in the oven 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. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
Store bread in a tightly sealed container for up to five days. Freeze sliced.
