line a 9-inch bread form with baking paper (leave some extra at the top to pull the bread out later)
preheat oven to 200 Celsius (395 F)
(the photos below show two forms, as I did the double amounts – the following measurements only produce one single bread)
150g sunflower seeds
130g flax seed (ground)
60g pumpkin seeds
70g sesame seeds
30g Psyllium Husk Powder (optional)
30g Amaranth grains
20g buckwheat flour
20g chia seeds
1 Tbsp Tahini
1 Tsp salt
300ml boiling water
mix all dry ingredients in a large bowl
add the water and with a hand mixer or spatula mix everything well
when well combined, add tahini and mix again
press (!) with the palm of your hand the dough into the bread form
make a deep cut with a sharp knife, smooth the edges of the cut with your finger
make a deep cut with a sharp knife, smooth the edges of the cut with your finger
bake for 70 minutes at 200 Celsius (395 F)
pull the bread out of the form with the help of the baking paper
let cool before cutting
Here are links to some grains I used. But the recipe is super flexible and can be amended into different styles and tastes. Just substitute the quantities of the one you don’t like or don’t have at hand with another one.