High-Fibre Nut and Seed Bread with Oats (No Yeast)

• 20 g chia seeds
• 150 g rolled oats (jumbo porridge oats)
• 50 g walnuts, roughly chopped (a third of the 150 g mixed nuts)
• 50 g cashews, roughly chopped (mixed nuts)
• 50 g hazelnuts, roughly chopped (mixed nuts)
• 50 g sesame seeds (a third of the 150 g mixed seeds)
• 50 g sunflower seeds (mixed seeds)
• 50 g pumpkin seeds (mixed seeds)
• 35 g psyllium husk powder (weigh it)
• 1½ tsp fine sea salt
• 3 tbsp olive oil (extra virgin)
• a little extra olive oil, to grease the tin
• 400 ml water

Method

Tap a time to watch that step in the video.

1. Heat the oven to 190 °C (170 °C fan) and line a 900 g (2 lb) loaf tin with baking paper. 0:28
2. Weigh the chia seeds and rolled oats into a large bowl. 0:31
3. Roughly chop the mixed nuts and add them with the mixed seeds. 2:14
4. Add the psyllium husk powder — go by weight, as flakes and powder differ — and the salt, then stir all the dry ingredients together. 2:59
5. Pour in the olive oil and the water, half at first, mixing until there are no dry bits and it is as thick as stiff, overcooked porridge. 4:40
6. Grease the lined tin with a little oil, shape the mixture into a ball and press it firmly into every corner. Leave it 15–30 minutes (or overnight in the fridge) so the chia and psyllium soak up the water. 6:41
7. Bake 60 minutes, then lift the loaf out of the tin onto the oven rack and bake 15 minutes more for a crisp crust. 8:13
8. Let it cool completely before slicing into 10 — the inside keeps setting as it cools. 8:35

Tip. Swap in whatever nuts and seeds you have (almonds and hazelnuts burn less than pecans or walnuts). Add olives, capers or herbs for variety. It freezes well sliced.

The method is a summary in our words — the video shows every step.