Bread with Flea Seeds
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 13 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 135 g sunflower seeds
- 90 g flaxseed
- 65 g hazelnuts
- 145 g oatmeal
- 2 tablespoon seeds, chia
- 4 tablespoon psyllium husks
- 1 teaspoon sea salt, fine-grained
- 1 tablespoon maple syrup
- 3 tablespoon oil, (coconut oil)
- 350 ml water
Print Recipe
Pin Recipe Instructions
- Mix all dry ingredients in a loaf pan, stir all wet ingredients (maple syrup, coconut oil (liquefy beforehand) and water) in a separate bowl. Then pour the liquid ingredients over the dry ingredients and stir everything until the dry ingredients are moist. If the dough is too thick, you can stir in one or two teaspoons of water. Smooth out the bread dough in the loaf pan and let it stand at room temperature for at least two hours - preferably overnight.
- Then preheat the oven to 175 degrees and bake the bread for 20 minutes. Take the bread out of the loaf pan and place it upside down directly on the oven rack. Bake the bread for another 30 to 40 minutes. The bread is ready when it sounds hollow when you knock it.
- Be sure to let it cool completely before cutting.
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