Fibre Fuelled Bread

This recipe is a ‘tweaked’ version of Doctor’s Kitchen Daily Bread. It’s such a great alternative to shop bought bread - high in fibre, healthy fats and protein. For freshness, unless you are sharing with others and eating in one go, it’s best sliced and frozen on the day of baking. Just grab a couple of slices from the freezer, toast and enjoy with the topping of your choice!

INGREDIENTS

150g jumbo oats

150g chopped nuts (I use a mix of chopped hazelnuts and almonds)

150g mix seeds (I use a mix of pumpkin, sunflower and sesame)

20g chia seeds

35g psyllium husk

1 tsp fine sea salt

400ml water

3 tbsp extra virgin olive oil

METHOD

1.      Measure all ingredients into bowls press baking paper into a 2lb/900g loaf tin.

2.      Preheat oven to 170 degrees fan.

3.      Combine the oats, nuts, seeds, chia and salt in a large bowl and mix well.

4.      Pour in water and olive oil and mix well.

5.      Pour/scrape the bread mixture into your baking tin.

6.      Bake for 60 minutes, then remove from the tin and bake (sitting on the baking paper) for an additional 15 minutes.

7.      Remove from the oven and allow to cool.

8. Slice and store in the fridge (for up to 3 of days), or freeze.