Preparation: 10 minutes
Bake Time: about 60 minutes
Proof Time: 2 hours
Yields: 2 loaves
2 cups raw sunflower seeds
1 cup flax seeds
1 cup almonds
3 cups rolled oats
4 tablespoons chia seeds
6 tablespoons psyllium husk powder
2 teaspoons sea salt
2 tablespoons maple syrup
6 tablespoons coconut oil, melted
3 ½ cups of water
Use a little bit of solid coconut oil to grease the inside of 2
In a food processor combine 1 cup sunflower seeds, ½ cup flax
seeds, 1 cup almonds, and 2 cups of oats.
Blend until smooth. In a large bowl, combine all the dry
ingredients and stir well. In a separate medium bowl whisk
together the maple syrup, oil, and water.
Add the liquid ingredients to the dry, and mix together with a
spatula. At first, the mixture will seem watery; keep stirring until
the dough thickens and fully absorbs the water.
Pour the dough into the bread pans. Smooth the top of the
dough with the back of a spoon.
Let the dough rest for 2 hours.
When ready to bake, use a knife to separate the dough from
the sides of the pan. If the loaves pull away and retain their
shape, you are ready to bake.
Preheat the oven to 350 degrees.
Place the loaves on the middle rack and bake for 20
minutes. Remove the loaves from the oven and
flip them upside down out of the pans and directly
onto the oven rack. Bake for about 45 minutes
more, but begin checking at the 30-minute mark
as ovens vary. The bread is done when it sounds
hollow if tapped.
Let bread cool completely before serving.