seed bread

140g seeds (e.g. 90g sunflower seeds, 15g pumpkin seeds, 10 g sesame seeds, 20g poppy seeds, 5g hemp seeds)
90g linseeds ( can be replaced by lincake)
150g rolled oats
70g nuts, coarsely chopped
3 tablespoons psyllium husks
1 teaspoon salt
1 tablespoon bread condiment

340ml water
1 tablespoon honey or maple syrup
80g butter or coconut oil

In a bowl mix the dry ingredients thoroughly.
Warm the water, add butter/oil and honey. Stir to combine.
Quickly combine the wet and the dry ingredients (with your hand or a wooden spoon) and fill the dough into a baking form lined with parchment paper. Let it rest overnight, or at least for 4 hours.

Preheat oven to 180°C.

Bake for 20 minutes in the baking form. After 20 minutes remove baking form and parchment paper and continue baking for additional 40 minutes to create a nice crust.