Bread Gluten Free

150g oat flakes (100 g hearty, 50 g tender)
130 g sunflower seeds
100 g flaxseed (50% of which is crushed flaxseed)
60g chopped hazelnuts
20g pumpkin seeds (or more if you like)
20g chia seeds
20g psyllium husks
1 teaspoon salt
1- 2 tbsp agave syrup, optional (available e.g. from dm)
3 tbsp vegetable oil (tasteless)
350ml warm water

Cover the dough and let it stand for at least 2 hours.

I baked the bread in a 25 cm long baking pan. If your shape is longer and shorter, you may have to adjust the time and temperature a little.

It is baked at 180 degrees for 30 minutes and at 200 degrees for 40 minutes.
If your bread gets too dark (if the shape is longer and the bread is flatter, for example, you simply turn it down to 180 degrees for the 2nd baking course). Adjust the time and temperature of your bread.

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