Ingredients:

Wet Ingredients:

• 2 tbsp. Maple Syrup
• 1/4 cup Olive Oil
• 2 ½ cup Water

Dry Ingredients:

• 2 ¼ cup Rolled Oats
• 1 cup Salted Sunflower Seeds, roasted
• ½ cup Pumpkin Seeds, roasted
• ¾ cup Lightly salted Almonds, roasted and chopped coarsely
• ¾ cup Flaxseeds
• 1/3 cup + 1 Tbsp. Psyllium Husks
• 3 tbsp. Chia Seeds
• 2 ½ tsp. Fine Sea Salt

Directions:

1. In a large mixing bowl, add all the dry ingredients and stir to mix.
2. In a medium bowl, add your wet ingredients and stir to mix.
3. Carefully pour the wet ingredients into the bowl of dry ingredients and mix well.
4. In your Red Enamel Bread Pot, place half-sheet of parchment paper or alternatively grease it with Non-Stick Grill Spray or butter.
5. Scoop the wet prepared mixture into the greased Bread Pot. Loosely cover the Bread Pot with plastic wrap or a towel, and leave to set for at least 3-4 hours or overnight.
6. Preheat your oven to 190 °C. Place your Bread Pot in the oven and bake for 1 hour. Once the top of the loaf is dark brown and the loaf is beginning to separate from the sides, carefully remove the loaf from the oven using oven mitts.
7. Leave the loaf to set for another 5 minutes outside of the oven.
8. Remove the loaf from the Bread Pot and leave to cool on a cooling rack for 2 hours.
9. When cooled, you can slice the bread and enjoy with your favourite toppings!