1/2 cup almonds, raw
1 cup sunflower seeds
1 tablespoon pumpkin seeds
1/4 cup flax seeds
1 1/2 cups rolled oats
2 tablespoons chia seeds
4 tablespoons psyllium husks
1 teaspoon Murray river/Himalayan pink salt
3 tablespoons melted coconut oil/olive oil or macadamia nut oil
1 1/2 cups water
In a bowl combine all dry ingredients, stirring well. Whisk oil and water together in a seperate bowl. Add liquid to the dry ingredients and mix very well and dough becomes sticky. Press down into a bread tin with the back of a spoon and smooth until even. Rest dough for 2 hours or overnight. When ready to cook Preheat oven to 175°C.
Place bread tin in the oven 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. Freeze sliced.