Danish Seed Bread

Instructions

1. Combine dry ingredients
   In a large bowl, mix together all dry ingredients: sunflower seeds, pumpkin seeds, flaxseeds, chopped almonds, rolled oats, chia seeds, psyllium husk powder, and salt. Stir until well combined.
2. Add wet ingredients
   In a separate bowl, whisk together the maple syrup, olive oil, and water. Pour this mixture over the dry ingredients and mix thoroughly with a spatula until everything is completely soaked and the dough becomes very thick, about 1-2 minutes.
3. Shape and rest the dough
   Line a standard loaf pan (9" x 5") with parchment paper. Transfer the dough to the pan and smooth the top with the back of a spoon. Let the dough sit at room temperature for at least 2 hours, or overnight. The dough is ready when it retains its shape and feels firm to the touch.
4. Preheat and prepare
   Preheat the oven to 350°F (175°C). Place the loaf pan in the middle rack of the oven.
5. Bake the bread
   Bake for 20 minutes, then remove the bread from the loaf pan, place it upside down directly on the rack and remove the parchment paper. Return to the oven and bake for another 30-40 minutes. The bread is done when it sounds hollow when tapped on the bottom.
6. Cool completely
   Allow the bread to cool completely on a wire rack before slicing, at least 2 hours. This is crucial as the bread continues to cook internally as it cools, and cutting too early will result in a gummy texture.