The Life-Changing Loaf of Bread

I have made this recipe twice, and the second try came out much better than the first. For the most successful loaf, I made the following modifications to the recipe: instead of 1 cup of sunflower seeds, I used 1/2 cup sunflower seeds, 1/4 cup pepitas, 1/4 cup sesame seeds; I used ground flax meal in place of flax seeds and followed the weight measurement; in place of 1/2 cup of almonds I used 1/4 cup almonds and 1/4 cup walnut halves; I used psyllium husk powder. I let the unbaked mixture sit out for close to 7 our 8 hours before baking. I baked the bread in a regular bread pan, not a silicone one and had a little bit of trouble getting it out for the second half of the baking. Next time I will try lining the pan with parchment paper. When I returned the bread to the oven for the final baking, I baked it the full 40 minutes. This resulted in a bread with a nice crispy crust that was not too moist inside. I let the bread cool on the counter for a few hours and then refrigerated it over night before cutting it. When it is cold, I have been able to slice the bread very thinly. Then I toast it. It is delicious topped with almond butter and cinnamon sugar; a mashed banana; jam; cream cheese. I have also melted mozzarella cheese on it. Delicious!

I have made the Josey Baker "Adventure Bread" version of this recipe several times and really enjoyed it. I thought I would try the original and was similarly pleased. I did have to swap pistachios for some of the almonds and did not have chia so I subbed ground flax. I do not have a silicone pan so I lined a regular loaf pan with parchment and nonstick spray and had no problem with sticking. After 20 (even 30) minutes the bread was still too "damp" to be turned out and baked on the rack. I cooked in the pan about 35 minutes then baked on rack about 35-40 minutes. It's great toasted and I loved the use of whole nuts and seeds.