Oat & Seed Bread

📝 Ingredients

• 120 g rolled oats
• 50 g linseeds (30 g ground to a powder, 20 g whole)
• 30 g chia seeds
• 50 g sunflower seeds
• 30 g pumpkin seeds
• 1 level tsp salt (about 5 g)
• 270 ml lukewarm water
• 2 tbsp olive oil
• 1 tsp honey
• 4 eggs (to serve)
• Black pepper

🍴 Utensils

• Blender or coffee grinder
• Mixing bowl
• Small loaf tin (about 20 cm)
• Baking paper
• Toaster
• Small non-stick frying pan

📖 Steps

1. Grind 30 g linseeds to a fine powder in the blender or coffee grinder. This ground linseed binds the bread together with the chia, in place of flour: don't skip this step, or the bread will crumble when sliced.
2. In the mixing bowl, combine the oats, ground linseed, the 20 g whole linseeds, chia, sunflower seeds, pumpkin seeds and salt. In a measuring jug, whisk the lukewarm water, olive oil and honey until the honey has dissolved.
3. Pour the liquid over the dry ingredients and mix vigorously with a spatula for 1 min, until everything is moistened and the mixture becomes thick and sticky. If it looks dry in places, add 1 to 2 tbsp water.
4. Line the loaf tin with baking paper. Tip in the mixture and press it down firmly with the back of a wet spoon, paying particular attention to the corners, to get a compact block with no air pockets. Smooth the top.
5. Leave to rest for at least 2 hours at room temperature (or overnight in the fridge, covered with cling film) so the chia and linseed can swell. The bread is ready to bake when it holds together in one block if you gently pull on the paper. Preheat the oven to 180 °C.
6. Bake in the tin for 25 min. Lift the bread out using the paper, turn it upside down directly onto the oven rack, peel off the paper and bake for a further 30 to 35 min, until it is golden and sounds hollow when tapped underneath.
7. Leave to cool completely on a wire rack, for at least 2 hours, before slicing: if cut while warm, it's still damp in the middle and crumbles. Then cut it into 8 even slices about 2.5 cm thick with a serrated knife.
8. Each morning, toast 2 slices in the toaster for 2 to 3 min. Fry 1 egg in the small frying pan over a medium heat for 3 min, until the white is set and the yolk still runny, then season with pepper and place it on the toast.