This seed bread is easy to adapt to your own tastes. Adding warming spices like cinnamon or ginger and some dried fruit is an option but will require an adjustment in the water.
The best and easiest seed bread you will ever make!
135g Sunflower Seeds
90g Flax Seed
65g Whole Almonds
145g Organic Oats
2 Tablespoons Chia Seed
4 Tablespoons Psyllium Husk
3 Tablespoons Olive Oil
350 ml Water
1 teaspoon Celtic Sea Salt
In a bowl, mix all the dry ingredients together. I put half the ingredients into a food processor and turn the mixture into a finer, flour like mixture.
Pour the oil and water over the dry ingredients and mix well to a firm dough.
Place into the loaf tin. Wet your fingers so the dough doesn't stick to your hands and press the mixture down so it will cook evenly.
Leave for 2 hours for the chia seeds to absorb the liquid.
Preheat to 175°C and line a loaf tin with baking paper.
Put into the oven for 30 minutes to bake
Remove from the pan and put small piece of baking paper on the bottom and turn over and continue to cook for a further 30 minutes.
Remove from the oven and place on a baking rack to cool. Once cool, remove the paper. It may stick a little, but it's worth getting all of it off if you can.
Voila! Your bread is ready. Wrap in beeswax wrap or baking paper and store in an airtight container for up to 1 week. Also freezes well.
If you are wanting burger buns, you can divide the mixture into smaller portions and put into well oiled muffin trays.
(This picture doesn't include the seed bread, but you get the idea)