Psyllium Husk Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 270 g sunflower seeds
- 180 g flaxseed
- 130 g pumpkin seeds
- 290 g oatmeal
- 4 tablespoon chia seeds
- 8 tablespoon psyllium husks
- 3 teaspoons salt
- 4 tablespoon olive oil
- 700 ml water
Print Recipe
Pin Recipe Instructions
- Mix all dry ingredients well in a bowl. Mix the water, oil and salt well in the measuring cup and stir slowly with the dry ingredients until they are evenly moist.
- Put the bread dough in a loaf tin lined with baking paper, press it down and smooth it out. Let stand open at room temperature for at least two hours or better overnight.
- Preheat the oven to 175 degrees and bake the bread for 20 minutes. Remove the bread from the loaf pan with baking paper and bake it upside down without the loaf pan for another 30 to 40 minutes.
- The bread is ready when it sounds hollow when you tap it. If desired, roast for a few minutes at the end using the grill function.
- Make sure to let it cool down before cutting.
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