I'm not gonna lie, There is very little pleasure in life than ripping open a fresh loaf of sourdough and then lathering it in butter, but bare with me for this loaf… This loaf features whole grains, nuts, and seeds. High in protein, incredibly high in fiber, and it is gluten-free and vegan. #winning… I promise you, this gut friendly bread is worth all the fuss…
1 cup pepita seeds
1/2 cup flax seeds
1/4 cup hazelnuts
1/4 cup almonds
1/4 cup macadamias
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium husks
1 tsp. fine sea salt
1 Tbsp. maple syrup
3 Tbsp. melted coconut oil
1 ½ cups water
In a flexible, silicon loaf pan combine all dry ingredients, stirring well.
Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked
Let sit out on the counter for at least 2 hours, or all day or overnight.
Preheat oven to 180°C.
Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 50 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
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