Ingredients

Scale

2 cups assorted nuts and seeds (I used chopped walnuts, sliced almonds, sunflower seeds, pumpkin seeds and sesame seeds)
1/2 cup flax meal
1 cup oat bran
1/2 cup steel cut oats
1/2 cup sourdough starter
3 Tablespoons psyllium husk powder
2 Tablespoons chia seeds
1 teaspoon sea salt
3 Tablespoons real maple syrup
3 Tablespoons melted grass fed butter (such as Kerrygold … or substitute coconut oil)
1 3/4 cups water
1 egg

Instructions

In a large mixing bowl, stir all ingredients together except the egg until well mixed. Cover and let rest at room temperature for 8 – 12 hours. This gives the psyllium and chia seeds time to bind together the bread ingredients. Right before ready to bake, stir in the egg.
Preheat the oven to 350 F. If you have a pizza stone, set the pizza stone in the oven. Line a 9 x 5 inch loaf pan with parchment paper and gently add the dough to the pan.
Bake at 350 F. for 20 minutes. Remove from oven.
Take the loaf out of the pan and flip it upside down on the parchment paper. Slide the loaf (with parchment paper) back into the oven and bake for another 30 – 40 minutes or until the loaf sounds hollow when tapped.

Notes

Nutrition information is calculated for 24 servings, so one thin slice of this dense nutty bread.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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Nutrition

Serving Size: 1 slice