LIFE-GIVING BREAD FROM WHOLE GRAINS
– Ania Starmach
Ingredients
- 1.5 cups of oat flakes
- ¾ cup of PURELLA FLAXSEEDS
- 1 cup each of sunflower seeds and mixed nuts
- 5 tablespoons of VITAL FIBER
- 2 tablespoons each of pumpkin seeds and PURELLA CHIA SEEDS
- ½ tablespoon of PURELLA COCONUT SUGAR
- ½ teaspoon of PURELLA HIMALAYAN SALT
- 2 tablespoons of vegetable oil or clarified butter
- 400 ml of water
Preparation
- Roughly chop the nuts.
- Place all the ingredients in a bowl, pour in the water, and leave for 30 minutes.
- Line a loaf tin with parchment paper, transfer the soaked seeds into it, and leave for two hours.
- After this time, place the bread mixture in an oven preheated to 180 degrees. Bake for 25 minutes.
- After this time, remove it from the tin and bake for another 35-40 minutes.
- After baking, let it cool completely. The bread tastes best the next day (it also crumbles the least then). It stays fresh for up to a week!