Psyllium husk bread

Ingredients for 1 servings:

• 270 g sunflower seeds
• 180 g flaxseed
• 130 g pumpkin seeds
• 290 g oat flakes
• 4 tbsp chia seeds
• 8 tbsp psyllium husks
• 3 tsp salt
• 4 tbsp olive oil
• 700 ml water

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 10 minutes

low-carb

Mix all dry ingredients well in a bowl. Mix the water, oil, and salt well in a measuring cup and slowly stir into the dry ingredients until evenly moistened. Pour the bread dough into a loaf pan lined with baking paper, press down, and smooth the surface. Leave uncovered at room temperature for at least two hours, or preferably overnight. Preheat the oven to 175 degrees Celsius and bake the bread for 20 minutes. Remove the bread from the loaf pan with the baking paper lined up and bake, top side down, without the loaf pan, for another 30 to 40 minutes. The bread is done when it sounds hollow when tapped. If desired, toast it for a few minutes using the grill function at the end. Allow to cool completely before slicing. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends no more than 20 g of flaxseed per day. Your daily bread consumption should be adjusted accordingly.