This dense seed bread is amazing! The recipe is from David Lebovitz’s blog adapted from some baker in SF Josey Baker Bread (think I’ll be buyin his book). It is gluten and dairy free and amazing! I swapped out help seeds for flax seeds and sesame seeds instead of chia seeds. This bread is quick to make, but it needs to chill for at least 2 hours, bake for an hour then cool for another hour – so make sure you plan accordingly.
2 1/4 c rolled oats
1 c sunflower seeds toasted
1/2 c pumpkin seeds, toasted
3/4 c slivered almonds, toasted
3/4 c hemp or flax seeds
1/3 c psyllium seed husks
3 TBSP black sesame seeds
2 tsp fine sea salt
2 TBSP maple syrup
1/4 c olive oil
2 1/2 c water
Spray an 8 inch loaf pan with olive oil.
Combine dry ingredients, stir until well combined. Add the wet and stir until well combined. Dump into loaf pan and smooth top. Cover with plastic wrap and chill for at least 2 hours in the fridge.
Let it come to room temp before baking.
Preheat to 400ºF. Bake the bread for about an hour or so, then take it out and gently remove the loaf from the pan. Let cool on a cooling rack for at least 2 hours.
Toast and eat. This bread is definitely best sliced nice and thin.