(N)urbread

Ingredients for 1 servings:

• 135 g sunflower seeds
• 90 g flaxseed
• 65 g hazelnuts or almonds
• 145 g oat flakes
• 2 tbsp chia seeds
• 4 tbsp psyllium husks
• 1 tsp salt
• 1 tbsp maple syrup
• 3 tbsp coconut oil or clarified butter
• 350 ml water

Instructions

Working time approx. 5 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 5 minutes

low-carb

Place all seeds, kernels, flakes, and nuts in a baking pan lined with baking paper and mix well with a spoon. Add the salt and maple syrup and mix everything thoroughly again. Gradually add the water to the mixture and stir the dough vigorously for at least 1 minute. If the mixture is too dry, add a little more water. Flatten the dough in the baking pan and let it rise for 2-3 hours. Bake the bread in a preheated oven at 175°C for 20 minutes. Then turn the bread out onto a wire rack and bake for another 35-40 minutes. Allow to cool completely before cutting. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Your daily bread consumption should be adjusted accordingly.