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Kitchen Sink Bread

by Julie Gilbert

  • 1 cup sunflower seeds
  • ½ cup  flax seeds
  • ½ cup  hazelnuts or almonds
  • 1 ½ cups  rolled oats
  • 2 Tbsp. chia seeds
  • 4 Tbsp. psyllium seed husks 3 Tbsp. if using psyllium husk powder
  • 1 tsp. fine grain sea salt add ½ tsp. if using coarse salt
  • 1 Tbsp. maple syrup 
  • 3 Tbsp. melted coconut oil or ghee
  • 1 ½ cups water
  • In a medium sized bowl combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough begins to thicken. Place dough in liighly greased loaf pan. Smooth out the top. Let sit out on the counter for at least 2 hours, all day or overnight. 
  • Preheat oven to 350°.
  • Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
  • Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing.

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