3 Tbsp / 60 g coconut oil or ghee
135 g sunflower seeds
90 g flax seeds / linseeds
65 g almonds (or hazelnuts)
145 g rolled oats
2 Tbsp / 30 g chia seeds
4 Tbsp psyllium seed husks (3 Tbsp./ 30 g if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp / 20 g maple syrup (for sugar-free diets, use a pinch of stevia)
350 g water
Weigh the coconut oil in the TM bowl and melt 2 mins / 70° / speed 2.
Add all other ingredients and mix 1 min / reverse blade / speed 2.
Transfer the dough in a silicon loaf pan and smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight.
Preheat oven to 350°F / 175°C.
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 50 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult…but important).
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!
Annita's Cuisine 