“This loaf ticks all the boxes. It's
effortlessly simple to make andabsolutely delicious to eat. Topped
with avocado and a squeeze oflemon, it's my breakfast go-to.”
Sarah Murphy, Food Editor, AWW FoodSEEDAHOLIC BREAD
PREP + COOK TIME 2 HOURS 30 MINUTES
(+ STANDING & COOLING) MAKES 10 SLICES
1½ cups (135g) rolled oats
1½ cups (120g) quinoa flakes
1 cup (150g) sunflower seeds
1 cup (200g) pepitas (pumpkin
seed kernels)
⅔ cup (130g) linseeds (flax seeds)
½ cup (70g) white chia seeds
½ cup (80g) chopped almond kernels
½ cup (70g) chopped hazelnuts
½ cup (40g) psyllium husks (see notes)
2 teaspoons sea salt flakes
3½ cups (875ml) warm water
2 tablespoons raw honey
⅔ cup (140g) coconut oil, melted1 Grease a 1.5−litre (6−cup), 14cm x
24cm loaf pan; line the base and two
long sides with baking paper, extending
the paper 5cm over the edge.
2 Place dry ingredients in a large bowl.
Place the water, honey and coconut oil in
a large jug; stir until dissolved. Pour over
dry ingredients; stir to combine. (The
mixture will be firm; if it is too stiff, add
extra tablespoons of water, one at a time.)
3 Spoon mixture into pan; shape with
your hands into a loaf shape (the mixture
will mound slightly beyond the pan rim).
Cover surface with plastic wrap; stand at
room temperature for 2 hours to allow
ingredients to absorb the liquid and set
the bread into shape.
4 Preheat oven 200°C (180°C fan).
5 Bake bread for 30 minutes. Invert
bread onto a wire rack on an oven
tray; peel away lining paper. Return to
oven on tray; bake for a further 1 hour
20 minutes until a skewer inserted into
the centre comes out clean (cover loosely
with foil if bread starts to overbrown
during baking). Stand for 3 hours or
until completely cool, before slicing.