There's a lot of waiting time with this recipe, and the reviews I read mentioned that the waiting time is what 'sets' the loaf so it isn't so very crumbly, so I decided to stick to the recipe.
First, I lined a loaf pan with parchment paper and sprayed it with canola oil.
- 1 cup sunflower seeds
- 1/2 cup flax seeds
- 1/2 cup sliced almonds
- 1-1/2 cups gluten-free rolled oats
- 2 tbsp chia seeds
- 4 tbsp psyllium seed husks
- 1 tsp fine grain sea salt
- 1 tbsp pure maple syrup
- 3 tbsp coconut oil, melted
- 1-1/2 cups water
I was glad of that when it came time to mix the wet and dry ingredients together, as the mixture was very wet. I patted it into the loaf pan, covered it with plastic wrap, and let it sit on the counter for 2 hours. I've been into Masterchef Australia lately, so that gave me time to a watch a couple episodes.
Towards the end of the 2 hours, I preheated the oven to 350F, took the plastic wrap off, and popped it into the oven. This is a twice-baked loaf, so after 20 minutes I took it out, inverted the bread onto a wire rack, and baked it for another 30-40 minutes.