Seed Loaf Bread

The seeds on the board are decorational from the seeds I sprinkled on the top, not the actual loaf. The loaf stays together perfectly.

The following recipe is based almost entirely on Dominique Ludwig’s Happy Hormone loaf. The ONLY difference is I forgot to put olive oil in it when I baked it… and it still turned out brilliantly. So I stuck to it.

Ingredients (about 18 slices)

300g milled flaxseeds

75g Pepitas

75g Sunflowers

75g Sesame seeds

50g Pistachios

50g dried cranberries

35g psyllium husks

1tsp salt

500ml water

1-2 tbs mixed seeds to sprinkle on outside… I used black seeds purely for the health benefits

Method:

1. Preheat oven to 180*c (fan forced)

2. Mill the flaxseeds in a food processor till it is a soft flour

3. Add the flax flour and the rest of the ingredients into a large bowl

4. Mix well and let sit for 2-5 mins (this is usually where I remember to line a 900g loaf tin)

5. Transfer into the lined loaf tin and shape the top as desired (flat or slightly dome) sprinkle with the extra seeds.

6. Bake for 1 hour, until firm to touch, allow to cool before slicing

   Store in an airtight container in the fridge, for up to 5 days (no preservatives)

   Freeze sliced with a little baking paper between the slices

Credit goes to Dominique - thanks for making a great recipe!