This bread is a real baller and is definitely part of the “successful brunch starter kit”. It’s filled with super seeds and loaded with fibres. It’s also kind of heavy so if you need to punch someone in the face but it’s not socially correct to do so, you can always say that the bread accidentally slipped out of your hands…

1 loaf
2 hours

• 1,5 cups or 260g pumpkin seeds

• 1 cups or 200g buckwheat flour

• 1 cup of hazelnuts

• 0,5 cup or 85 g sunflower seeds

• 3 heaped tablespoons of psyllium husk

• 2 tablespoons flaxseeds

• Herbs (as much as you want, we highly recommend oregano!)

• Salt and pepper to taste

• 2 cups of cold water

Put 1 cup of the pumpkin seeds and the all of the hazelnuts in a food processor and mix until it makes a grainy dust (not as fine as regular flour, it should be a little crunchy). Add it to a baking bowl together with the buckwheat flour, sunflower seeds (keep a big pinch for the topping!), the remaining pumpkin seeds, psyllium husk, flaxseeds, herbs (you can go wild on these), salt and pepper. Stir it all together thoroughly and then add the water successively. Take it slow with the water because the humidity of the batch makes all the difference. It should be sticky enough to keep it all together but not too wet either. If it’s too wet the bread will have a hard time keeping its shape after baking. You should be able to mold it into a ball that sticks to the bottom of the baking bowl.  The psyllium husk helps to make it more “doughey” and works pretty well as a substitute to eggs for example.

Let your ball rest for an hour. In the meantime, you can ut the oven on 180 degrees and grease the loaf pan. When the power nap is over put the bread in the oven and let it bake for 45 minutes to 1 hour. It really depends on how humid the mix is. You can test it by sticking a knife or a stick into the bread. When it comes out basically clean you’re good to go! Take out and let it cool down a bit before putting your teeth into it. If you don’t finis the whole bread right away, stock it in the fridge, it will last longer that way.