Seeded bread without flour and yeast

Ingredients for 1 servings:

• 150 g oat flakes, ⅔ whole / ⅓ fine
• 130 g sunflower seeds
• 50 g flaxseed
• 50 g flaxseed meal
• 60 g hazelnuts, chopped
• 20 g pumpkin seeds
• 20 g chia seeds
• 20 g psyllium husks
• 1 tsp salt
• 2 tbsp agave syrup
• 3 tbsp oil
• 350 ml water, lukewarm

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 3 hours 25 minutes

Mix all dry ingredients thoroughly, then add water, agave syrup, and oil. Knead the dough (preferably with gloves) until it reaches a sticky consistency. Cover and let it rest for at least 2 hours (or overnight). Line a 25cm bread pan with baking paper and pour the dough into it. Spread it out well with a spatula to avoid any air pockets. Then bake in the oven at 180°C (top/bottom heat) for 30 minutes. Remove the bread from the pan, turn it over, and bake for another 40 minutes at 180°C or 200°C, depending on how browned you prefer it. The hazelnuts can be swapped for other nuts to taste, or omitted if you have an allergy. Variations with dried fruit and grated carrots are also possible.