I am German and as everyone knows, Germans loooove their bread! So do I. The best bread in my view is dense, dark, seedy (as in filled with lots of seeds), nutty, crispy on the outside, soft on the inside, nutritious and filling.

When moving to Australia it was pretty difficult to find a German-tastebuds-friendly bread. No, Toast is not bread!

Searching the internet for a recipe (if you can’t buy it – make it) I came across My New Roots a most beautiful food blog written by the very talented Mrs.Sarah Britton.

Her blog features a bread, that is just like a bread should be: dense, nutty and full of goodness!

I have been baking this bread forever and it always comes out great! You can find the original recipe here.

I have ever so slightly amended it to the following:

Best bread in the world

1/2 cup sunflower seeds
1/2 cup pumpkin seeds
½ cup flax seeds
½ cup mixed nuts (almonds, hazelnuts, walnuts)
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks
1 tsp. himalaya salt
1 Tbsp. molasses
3 Tbsp. melted coconut oil
1 ½ cups water

1. Combine all dry ingredients in a large bowl, stirring well.Bread 2 Melt the coconut oil on low heat and mix with molasses and water. Add this to the dry ingredients and mix very well until everything is completely soaked. The dough will become really thick – if it’s unmanageable just add a little bit of water. Press it into a ball and let sit for at least 2 hours. the dough is ready when you can take it out of the bowl, form it into a loaf and put it on a baking sheet without it loosing its shape.
2. Preheat oven to 350°F / 175°C.
3. Place baking sheet on the middle rack, and bake for 50 to 60 minutes. The bread will sound slightly hollow when done. Let cool completely before slicing.