1 loaf (38 cm)
200 g almonds
260 g pumpkin seeds
200 g brown rice flour (I used buckwheatflour, the two are interchangeable)
85 g sunflower seeds
3 T psyllium husk powder (Flohsamen) (thisholds the bread together)
3 T dry mixed herbs (I used 2 T herbes deProvence)
2 T chia seeds
Salt (I used 1 heaping teaspoon sea salt)
Place the almonds and 200 g of the pumpkinseeds in a food processor and blend for a couple of minutes until a smoothflour forms.
Transfer this flour into a large mixingbowl and stir in the remaining ½ c of pumpkin seeds, plus the brown rice flour,sunflower seeds, psyllium husks, dried herbes, chia seeds, salt and pepper.
Add 600ml of cold water, stirring the wholemixture together.
Leave the bowl to one side for about anhour, at which point all the water should have been absorbed and the mix willbe totally stuck together.
Preheat the oven to 200°C. Turn the doughout onto a loaf pan. Do not try and make this loaf too thick or else it won'tset properly, it's only meant to be 5 – 7 cm tall. I used all 38cm of my loafpan. Make two loaves if you have smaller pans.
Bake the bread for about 45 minutes, untilthe top turns a golden brown and you can pull a clean knife out of the middle.
This bread is good with cheese. smokedsalmon, can be frozen in slices for easy use or toasted. It is very versatileand very good!!
Ella Woodward, Deliciously Ella,(Yellow Kite Books) p 80, ISBN 978-1-444-79500-4