This intestinal-friendly bread is easily digestible, mild in taste and also gluten-free.
Preheat the oven to 175° C and prepare a baking tray lined with baking paper;
Fill a fireproof container with water and place it on the oven floor.
Grease the loaf tin with 1 tsp coconut oil , dust with 1 tbsp millet flour and set aside.
Place the remaining millet flour in a large food processor together with the quinoa flour , 100 g ground flaxseed , 3 slightly heaped tablespoons of psyllium husk powder and 30 g chia seeds and mix briefly.
Then add ½ tsp fennel seeds, ½ tsp coriander, ½ tsp cumin, 1 tsp coconut blossom sugar and 1 heaped tsp salt and mix again briefly.
Add the chopped walnuts, 135 g sunflower seeds, 1 tbsp coconut oil and 450 ml warm water and mix well.
Place the mixture in a bowl and knead vigorously with your hands until the dough pulls away from the edge of the bowl.
Then place in the prepared loaf tin, press in evenly and bake in the oven for approx. 30 minutes.
Then briefly remove from the oven, turn out of the tin, place on the tray and bake for another 20 minutes.
Take the gluten-free bread out of the oven and let it cool down completely.