Recipe: Mountain Bread
One 8-9" x 4" loaf pan (20 cm x 10 cm), oiled
2¼ cups (235 g) rolled oats
1 cup (160 g) sunflower seeds (hulled)
½ cup (65 g) pumpkin seeds (hulled)
¾ cup (90 g) hazelnuts
¾ cup (120 g) flaxseeds
⅓ cup (25 g) psyllium seed husks (see note)
3 tablespoons (25 g) chia seeds
2 teaspoons (12 g) fine sea salt
2 tablespoons (40 g) maple syrup
¼ cup (55 g) olive oil
2½ cups (600 g) water
Toast the nuts and seeds. Preheat your oven to 350ºF (180ºC). Spread the sunflower seeds, pumpkin seeds and hazelnuts on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway during baking. Check often as they may take less time to toast. Let cool once toasted.
Measure remaining dry ingredients, then add toasted nuts and seeds to the dry mix. Measure wet ingredients, then stir to combine. Pour wet ingredients into dry, and mix well with hands. Spoon batter into oiled loaf pan, and smooth out the top by pressing the batter down lightly with your hands, being sure to even the surface. Cover and place in refrigerator up to a whole day.
When ready to bake, be sure to adjust for a rack in the middle of the oven and preheat to 400ºF (200ºC). Remove the bread from the refrigerator and let it come to room temperature. Bake the bread for one hour. Once out of the oven, gently remove the loaf from the pan. Let cool on a cooling rack for at least two hours (preferably don’t slice the bread and let it rest until the next day).
Slice bread very thin and toast to serve.
Our toast was served with goat milk labneh, creamed honey and smoked sea salt.
32-oz container of whole plain yogurt (we used goat yogurt)
salt (to taste)
Line a large colander with a cheesecloth. I use a nut milk bag because it’s easy and clean, and I can reuse the bag over and over. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in a bowl to catch the liquid that drains off. Cover and leave to drain in fridge for at least 24 hours.