Whole grain bread without flour or yeast

Ingredients

Sunflower seeds 1 cup

Flax seeds 1/2 cup

Hazelnuts 1/2 cup

Oat flakes 1.5 cups

Bran 4 tbsp

Salt 1 tsp

Brown sugar 1 tbsp

Vegetable oil 3 tbsp

Water 1.5 cups

If you have a silicone baking pan, use it. If not, no problem; a regular one will do. Just line it with parchment paper (leaving a large overhang on the sides) and lightly grease it with oil.

Combine all dry ingredients in a bowl. In a separate bowl, mix the sugar (or any other sweetener you may or may not use), oil, and water.

Whisk well and pour into the dry ingredients. Mix thoroughly. Immediately transfer the dough to the pan and smooth it out.

Let the dough rest for about two hours, or longer if possible. It should become very dense and thick, meaning even in its raw state, the unbaked loaf should take shape.

Preheat the oven to 175-180°C. Place the pan with the dough in the oven on the middle rack. Bake for 20 minutes. Now we need a baking sheet. Remove the pan, carefully turn it upside down onto the baking sheet, and remove the bread.

That's why we mentioned using a silicone pan at the beginning; it makes it easier to remove the half-baked loaf. Now return the pan with the half-baked bread to the oven and bake for another 30-40 minutes.

You can tell if the bread is done by tapping it; it should sound hollow. Be sure to let the bread cool completely before eating.

 You can store it, of course, if it lasts up to 5 days in a sealed container.

Enjoy!