Place the ingredients of the bread in a bowl and top with water to soak overnight, add a dash more water the next morning if needed.
Blend the bread ingredients in a high-speed blender and then place it in a warm area again to ferment for another 12-24 hours until it starts to rise a bit.
When ready for baking, fold in the mixed seeds, and some salt to the mix and pour into a parchment paper-lined bread tin, add more mixed seeds on top, and bake at 180 degrees Celsius for 40-45 minutes.
Let it cool before slicing, store in an airtight container for two days or in the fridge for up to a week.
Or Alternatively freeze in slices and enjoy whenever!
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Hope you love this super easy and gut-friendly loaf!!
