MFL Seed Bread (Recipe Video)

When we first changed our approach to MFL to bring back health & balance to our bodies (on the inside & out) - myself being Danish and my husband German, rye bread was definitely a staple in our home - but with MFL we wanted to find a bread that would nourish our body, keep it balanced, keep our metabolism healthy and keep inflammation down.

We tried dozens of different recipes, and landed on this adapted version which we now make at least once a week 😉

Hubby eats most of it (no really!), I might enjoy on weekends with breakfast/brunch.

My favourite way to enjoy is toasted and topped with avocado, olive oil, salt & pepper. We also love with our weekend brunch with fried eggs, omelettes or egg cake. Oh I also love toasted with raw almond butter…. Oh Oh, and we also use for croutons, chop in cubes, toss with olive oil & garlic and bake until crispy... perfect to add crunch to soups, salads or just to munch as a snack.

It's a definite staple in our MFL home!

MFL Seed Bread

Makes: 16-20 slides.

Ingredients

1 1/2 cups raw pumpkin seeds (1 cup for food processor)
1/2 cup whole psyllium husks
1 cup raw sunflower seeds
1/2 cup flax seeds
1/2 cup chia seeds
1 teaspoon Himalayan sea salt
3 tablespoons olive oil
1 1/2 cups warm filtered water

Instructions

Preheat the oven to 350F (175C) degrees
Pulse 1 cup of the pumpkin seeds in a food processor (I've love my Cuisinart) or blender (I love my Blendtec) until finely chopped. It should be medium-coarse flour consistency.
In a large mixing bowl add the ground pumpkin seed with the remaining pumpkin seeds, psyllium husks, sunflower seeds, flax seeds, chia seeds, and salt. Stir until well mixed/blended together.
Stir in the warm water and olive oil, and stir until well blended.
Line a loaf pan with parchment paper
With a spatula press the bread dough into the loaf pan, do in batches/layers to remove air pockets
Bake for 45 minutes.
Take the loaf pan out of the oven. Remove the loaf from the pan and put the loaf on a baking sheet pan so the top is down and bake for another 15 minutes.
The bread is done when you tap on it and it sounds hollow inside.
Cool completely and then slice into 16-20 pieces. I like thin slices.
Depending on how long a loaf lasts for you and your family (my husband loves the seed bread so it's often consumed within 5-7 days) if that's the case you can store in the cupboard or in the fridge.
If you plan to consume over a longer timeframe, I recommend you slice the loaf and then freeze the slices individually or in pairs. That way you can simply pull out a slice or two from the freezer the night before, or morning that you wish to consume later that day, or you can also toast in the oven or toaster oven (might be ok to toast in toaster, but I always use the oven (watch closely). And the remaining frozen slices will last a good 2-3 months in the freezer.