Oatmeal nut bread without flour

Ingredients for 1 servings:

• 60 g cranberries, optional
• 90 g hazelnuts, chopped
• 90 g almonds, chopped
• 300 g oat flakes, wholegrain
• 200 g sunflower seeds
• 75 g flaxseed
• 3 tbsp chia seeds
• 60 g psyllium husks
• 2 tsp salt
• 5 tbsp rapeseed oil
• 3 tbsp maple syrup
• 750 ml water, boiling

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 4 hours 40 minutes

simple, tasty and healthy, from a 32 cm loaf pan

Line a 32 cm loaf pan with baking paper. Weigh the cranberries, hazelnuts, almonds, oats, sunflower seeds, flaxseeds, chia seeds, psyllium husks, and salt into a bowl and mix well with a whisk. Add the oil, syrup, and boiling water and mix everything well with a wooden spoon. Pour the mixture into the prepared pan, smooth it out, and cover and let it rise at room temperature for 3 hours. Preheat the oven to 180°C (top/bottom heat). Bake the bread in the hot oven on the middle rack for 30 minutes. Remove the pan from the oven, carefully lift the bread out of the pan, and bake on the oven rack for a further 45-50 minutes. Do a skewer test; bake for a little longer if necessary. Remove the bread from the oven and let it cool completely on a wire rack. It will keep for about 1 week if stored in a cool, dry place. Alternatively, slice the bread and freeze. If necessary, simply toast the desired amount to make the slices crispy and crunchy again.