- Even though I say it takes 3 hours to make, you only spend about 10 minutes of that time actually working.
- There’s nothing to stop you going for a walk or run while you wait for the bread to set.
- I double the amount, slice the cooked loaves and freeze them. You can take a slice of this bread straight from the freezer and pop it in the toaster.
Prep time: 5 minutes
Cook time: 3 hours (including time to cool)
Makes: 1 loaf
- Protein: 63.8g
- Fat: 142.7g
- Carbohydrates: 181.9g
- Fibre: 32.3g
- Calories: 232
- 250g porridge oats
- 100g flaked almonds
- 50g hazelnuts, roughly chopped
- 50g pine nuts
- 4 tbsp psyllium seed powder
- 1 tsp fine sea salt (add an extra ½ tsp if using coarse salt)
- 3 tbsp coconut oil, melted
- 1 tbsp maple syrup
- 350ml water
- Mix all of the dry ingredients in a large bowl.
- Whisk the coconut oil, maple syrup and water in a measuring jug.
- Pour this liquid into the dry ingredients and mix until combined.
- The dough should be very thick. If it becomes too thick to mix, add a few teaspoons of water until it is manageable.
- Scrape the dough into a 900g (2lb) silicone loaf tin and leave it to sit at room temperature for at least 2 hours. This allows the psyllium seed powder to bind the bread.
- Preheat the oven to 180°C/350°F/gas 4.
- Place the loaf pan on the middle rack of the oven and bake for 20 minutes.
- Carefully remove the bread from the loaf and place the bread upside down directly on the oven rack.
- Bake for another 40–50 minutes. The bread is cooked once it sounds hollow when tapped.
- Place the bread on a wire rack and leave it to cool fully. Store in an airtight container for up to five days. Alternatively, freeze the loaf whole or in slices.