Seed and oat bread

Serves: 13 (makes 13 slices)
Time to make: 1 hr , plus 2 hrs resting

Total cost: $ 17.81 / $ 1.37 per serve

(at time of publication)

Ingredients

1 cup sunflower seeds
½ cup flaxseeds (aka linseeds)
½ cup almonds, chopped
1 ½ cups rolled oatsoatmeal uncookedX
2 tablespoons chia seeds
4 tablespoons psyllium husk
1 teaspoon flaky salt
1 ½ cups water
1 tablespoon extra-virgin olive oil

Instructions

1 Combine dry ingredients in a silicone loaf tin. Mix well with a fork to combine.

2 Add water and oil and mix until ingredients are well combined and dough is very thick. Let dough sit for at least 2 hours or overnight. Dough is ready when it is solid.

3 Preheat oven to 175°C. Bake loaf for 20 minutes then remove from tin and bake on oven rack for 30-40 minutes until loaf sounds hollow when tapped.

4 Allow loaf to cool completely before slicing.

Nutrition Info (per serve)

Kilojoules 840kJ

Calories 200cal

Protein 6g

Total fat 13g

Saturated fat 1g

Carbohydrates 10g

Sugars 1g

Dietary fibre 8g

Sodium 160mg

Calcium 60mg

Iron 1.5mg

Variations

Walnut and almond bread: Replace half the almonds with walnut halves or pieces.
Gluten-free seed and nut bread: Replace oats with quinoa flakes.
Fruit and nut bread: Leave out chia seeds and add 1 tablespoon each of sultanas, dried cranberries and finely chopped dates.

HFG tip

Find psyllium husk in the baking aisle at the supermarket or in the bulk bins.
When sliced very thinly this loaf is great as a cracker alternative. Cut slices in halves or thirds.
This loaf freezes well. Slice then freeze individually-wrapped slices for quick toasting.

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