This full-bodied alkaline bread tastes mildly spicy, has a fine fennel note and is nice and crispy – just perfect. In addition, it is extremely healthy and good for the stomach and intestines!
For the alkaline bread, first preheat the oven to 190 °C convection;
Prepare a baking rack and line a loaf pan (20 cm long) with a cut baking paper.
Finely grind 2 tbsp chia seeds in a blender;
Place in a bowl, mix with 30 ml of water and leave to soak for 15 minutes.
Finely grind 150 g of rolled oats and place in a large bowl.
Drain the sunflower seeds over a sieve and rinse briefly;
Set aside 4 tablespoons of it.
Add the remaining sunflower seeds to the oatmeal in the bowl, then add all the other ingredients – from germ flour to salt – and mix thoroughly with your hands.
Finally, incorporate the chia seeds and psyllium seeds into the dough.
Press the dough evenly into the loaf pan, spread 4 tablespoons of sunflower seeds on the surface and gently press into the dough.
Bake the bread in the oven for 25 minutes, then reduce the temperature to 160°C and bake for 20 minutes.
Remove the bread from the oven and let it cool completely without baking paper.