1292. Psyllium Seed Bread

I am usually adverse to recipes calling for unique or out-of-the-way ingredients that will likely be used once and then forgotten. An exception was made here, firstly because of the virtuousness and health benefits of psyllium husk, and secondly because this health bread is so good I plan to make it a staple made on repeat to always be available in the freezer, sliced and ready to go.
In addition to the health benefits, psyllium acts as a thickening agent here. So while most of the other ingredients can be cistomized, the psyllium is non-negotiable. Bookmark the recipe until you get a hold of some.

Ingredients:

1 cup sunflower seeds
1/2 cup flax seeds
1/2 cup hazelnuts or almonds
1 1/2 cups rolled oats
2 Tbsp chia seeds
3 Tbsp psyllium husk powder
1 tsp salt
1 Tbsp honey
3 Tbsp olive oil
1 1/2 cups water


Method:

In a bowl, combine all ingredients, stirring well to make sure everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
Pour the dough in a parchment-lined loaf tin, smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it or lift the parchment.
Preheat oven to 350F. 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 to 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, just be sure to slice before freezing for quick and easy access.

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