Seed Cycling Bread (GF)

I absolutely love this bread to start my mornings, usually with a little almond butter, raw honey, and sea salt on top.
I originally found this recipe through a friend from the blog My New Roots. Sara Britton calls it the Life-Changing Loaf of Bread, and it’s pretty accurate.
Years later I was reintroduced to it by a Dutch friend named Dimi who had a cookbook with a zaden notenbrood recipe. Instead of using oats, this one uses quinoa. I find this to be much better for where my digestion is at right now.

I have adapted it a bit, and I encourage you to use whatever you have on hand when it comes to nuts and seeds. It’s always nice to keep in mind what might be most supportive for where you are at in your hormonal cycle too (if this applies).

Preheat oven to 160°C.

In a large bowl mix together:

320g cooked quinoa
50g chia seeds
20g psyllium husk
375ml filtered water

Stir together and let rest for 15 minutes.

Next, add in:

130g sesame seeds
30g hemp seeds
80g flax seeds
120g chopped walnuts
60ml extra virgin olive oil
3tbsp grade A maple syrup
1tsp sea salt

Grease a loaf pan with ghee and pour the bread mixture in. Smooth the top.

Bake for 1hr 30 minutes and let cool on a drying rack.

Store in a glass container in the fridge and enjoy.