Prep Time

12 hours (soaking) + 2 hours (resting) + 15 minutes prepping

Note: The actual prep time for this bread is very short but you have to plan the soaking and resting time. 

Cooking Time

2 hours

Yields

One loaf of dense bread

Ingredients

• 100 ml dried yellow peas (soaked min 12 hours)
• 2 carrots
• 100 ml walnuts
• 200 ml pumpkin seeds
• 100 ml hemp seeds
• 100 ml flax seeds
• 300 ml rolled oats
• 50 ml chia seeds
• 50 ml psyllium husk
• 2 teaspoons salt
• 300 ml water
• 50 ml cold pressed rapeseed oil (colza)
•  1 table spoon anis or fennel seeds minced

Directions

Rinse and drain the soaked peas and run them in a food processor to a fine crumble. Grate the carrots finely. Chop the walnuts coarsely. Mix all ingredients except the water and oil in a bowl. Boil the water and add, together with the oil, to the dry ingredients. Knead to a firm dough. Put a baking sheet of paper in a bread form. Add the dough and press it out to fill the form with a flat even top. Let the dough rest for at least 2 hours.

Heat the oven to 150 degrees C and bake the bread for 1,5 hours. Take out the bread and put it on a baking sheet without the bread form and bake it another 30 minutes at 150 degrees C until the bread has a hard crust all around. Let the bread cool off completely before you cut it.

Notes

Keeps perfectly in the freezer. If you want you can bake it a bit quicker at a higher temperature but then you risk missing out on some of the nutrients that will not survive the higher temperature.

Credit: Näringsjägaren, Food pharmacy.

Enjoy!