NUT AND SEED BREAD

1½ cups rolled oats

1 cup sunflower seeds
½ cup flax seeds
½ cup chopped hazelnuts
¼ cup psyllium seed husks
2 Tablespoons chia seeds
1 teaspoon sea salt
1½ cups water
3 Tablespoons coconut or olive oil
1 Tablespoon honey
Savory Additions:
½ teaspoon each rosemary, dried garlic, and caraway seeds
Sweet Additions: 
¼ cup currants or raisins
1 teaspoon cinnamon
Coconut sugar for garnish

Note that this recipe needs to rest for a few hours or overnight before being baked.

1. Line a 9×5 inch bread pan with parchment paper (unless you have an awesome non-stick or silicone pan). Set aside.
2. In a large bowl combine all dry ingredients.
3. In a measuring cup, whisk together water, oil, and honey (whisk in savory or sweet additions if using). Add to dry ingredients and stir thoroughly to combine; mixture will be a little bit soggy. Pour into bread pan and smooth top. Cover, and let rest overnight at room temperature.
4. Preheat oven to 350°.
5. Bake bread for 20 minutes. Carefully flip bread directly onto oven rack and bake for another 40-45 minutes, until very browned on outside, and sounds hollow when tapped. Let cool completely before slicing or freezing.
6. Serve with spreads, jams or butter. Enjoy!