For one loaf:
Ingredients
150 g mixed seeds (sunflower/squash/sesame etc)
100 g ground chia, hemp or flaxseed (from a health food store or homemade)
50 g oleaginous seeds (almonds, hazelnuts, walnuts etc)
150 g of rolled oats
40 g of organic psyllium (available in all health food shops)
400 g hot water
1 ts salt
Preparation
Preheat the oven to 180°C.
Mix all the dry ingredients together in a salad bowl. Pour the water into the dry ingredients and mix well with a spatula or, if necessary, with your hands.
Pour the mixture into a cake tin lined with greaseproof paper, smooth down the top and press down again.
Leave the bread to rest for about 30 minutes, then put in the oven for 20 minutes. Remove the bread from the tin, turn over and place on the oven rack and cook further for 45 minutes. Cool completely before cutting into slices. You can store the bread for up to 4 days. It can be frozen very well.