This amazing bread was originally invented by a Norwegian Pastor named Marksett, and is nothing short of a miracle. Jam packed with nutrients and no flour, no yeast and no leavening whatsoever. Pure natural ingredients for a real bread.
Oats, seeds, olive oil, salt and water, that’s it. The Chia seeds and Psyllium act as binding agents.
A nutrition BOM, so to speak. Full of fibre and healthy fats. I eat two slices a day and I can assure you, it’s plenty and very delicious. Toasted it’s pure heaven.
The beauty of this loaf is that it has to be made with lots of love, almost like therapy. You need to mix the ingredients and leave it overnight in the fridge so that all the seeds and fibre can do their “thing” and expand. Bake the next day. A slow bread if you will, worth every bit of effort.
Freezes well too!
Prep time: 15 minutes
Waiting time: overnight
Cooking time : 70 minutes
Makes 1 loaf
Ingredients:
• 1 ½ cups rolled oats (if making gluten-free, make sure to get certified gluten-free oats)
• ½ cup Pumpkin seeds
• ½ cup Sunflower seeds
• ½ cup flax seeds whole
• 3 tbsp. flax seeds cracked or roughly ground
• 2 tbsp. Chia seeds
• 2 tbsp. Psyllium seed husks
• 2 tbsp. sesame seeds
• 1 tsp fine grain sea salt
• 1 tbsp. olive oil
• 1 3/4 – 2 cups water
Directions:
1. In a bowl combine all the dry ingredients, stirring well. Whisk oil and water together in a measuring jug. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick , first add the 1 ¾ water and then the remaining ¼ up if necessary. See how it goes. It will however become a big ball. See picture.
2. Cover with cling film and place in the fridge overnight.
3. The next morning, remove the bowl from the fridge and let sit at room temperature for about an hour before baking.
4. Grease a loaf tin, ( 8”/ 20 cm.)
5. Do not preheat oven.
6. Place loaf pan in the oven on the middle rack, and bake at 350° F / 175° C for 70-75 minutes.
7. If the loaf gets to dark, make a tent cover of aluminum foil and cover loosely. Test with a wooden skewer to see if the bread is done. The wooden skewer may be moist but not sticky.
8. Bread is done when it sounds hollow when tapped. It should also have shrunk away from the edges of the tin. Let cool about twenty minutes and remove from tin. Then cool completely before slicing.
9. Store bread in a tightly sealed container for up to four days, or freeze.
Enjoy!
Myra Xo
I tried this recipe. The only tweek I did was to run all the seeds in the mixer. Not to powder them but to get a coarse texture. But it came out so awesome. My husband can’t stop eating this bread. I love you for this gift. I am a vegetarian who doesn’t eat eggs. So it was a perfect recipe for me
LikeLiked by 1 person
Thank you so so much Ramya, it means alot to me. I’m so happy you enjoy this loaf.
LikeLike
I’m wondering if the pumpkin and sunflower seeds are raw or roasted. Have never made bread before but would love to try this one
LikeLiked by 2 people
Hi Leslie, yes the seeds are raw but if you prefer you can toast them shortly in a dry pan, being careful not to burn them. Thanks for stopping by.
LikeLiked by 1 person
Pingback: Chia Seed Bread – The Cooking Spoon
Any idea of what could be used as a substitute for psyllium? (Allergic)
LikeLiked by 1 person
There is no substitute for the psyllium in this recipe that I can think of, since it acts as a binding agent but also improves texture. Sorry 🙂
LikeLike
I have never made bread and have just come across this recipe and would like to try making it. Silly question perhaps but are the pumpkin and sunflower seeds raw ? What is the best psyllium seed husk to use ?
LikeLiked by 2 people
Hi there, I use the seeds raw but you can toss them in a dry frying pan over medium heat for a few minutes for a nice toasty flavour, they do burn quickly so you have to keep moving them in the pan. The psyllium seed husk I use is from the brand Mattisson. This bread is quite easy to make, if you have any more questions I’ll be happy to help. 😀
LikeLiked by 1 person
I am wondering what the carb count is on this. It sounds spectactular, but I am a diabetic and love some good toast in the morning. However most breads are so loaded with carbs that I can’t eat them
LikeLiked by 2 people
Thank you Nita, I’m not sure what the carb count is for this bread. Maybe you can find an app to calculate carbs? Sorry I don’t give nutritional values (yet). 🙂
LikeLiked by 1 person
Thank you so much for sharing, I’m definitely saving this to make sometime. Can’t wait to try it! It definitely looks incredible😋
LikeLiked by 1 person
Thank you very much, I have to say, we are making it all the time now and love it, especially because it’s so easy and healthy. I hope you try it 😉
LikeLiked by 1 person
Time is the most precious thing we have 🙂
LikeLiked by 1 person
Wowwww… this is one pack of nutritious and fibrous bread….!!!
LikeLiked by 1 person
Thank you so much for stopping by 🙂
LikeLiked by 1 person
Will learn a lot through you about sourdough bread… I hesitate a lot to try them.
LikeLiked by 1 person
What a unique recipe! The bread sounds wonderful.
LikeLiked by 1 person
Thank you so much Sheryl, I hope you try it 🙂
LikeLike
That looks amazing! I should make it for my swimmer in my family (Alex). He never feels full enough because of all of the calories he burns in the pool. This would be perfect–and packed with protein!
LikeLiked by 1 person
Thank you Cecilia, yes this bread would be great for Alex, really filling with all the seeds and fibre.
LikeLiked by 1 person
Great combination of oats and seeds – thank you, Myra!
LikeLiked by 1 person
Thank you for stopping by Dolly 🙂
LikeLiked by 1 person
Trying to find you anywhere I can, dear Myra!
LikeLiked by 1 person
😁👌
LikeLiked by 1 person
This looks amazing!
LikeLiked by 1 person
Thank you Ronit. This bread makes me feel great so it’s a keeper for me. 🙂
LikeLiked by 1 person