Multigrain maple nut bread

Breakfasts and brunchs

Multigrain maple nut bread

1 pain

Method

15 min

Cooking

1h25

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Ingredients

  • 190 ml (3/4 cup) pumpkin seeds
  • 190 ml (3/4 cup) sunflower seeds
  • 125 ml (1/2 cup) flaxseed
  • 250 ml (1 cup) walnuts, almonds or hazelnuts
  • 500 ml (2 cups) rolled oats
  • 30 ml (2 tablespoons) chia seeds
  • 125 ml (1/2 cup) toasted sesame seeds
  • Pinch of sea salt
  • 125 ml (1/2 cup) maple syrup
  • 45 ml (3 tablespoons) olive oil
  • 500 ml (2 cups) NAPSI-certified pure maple water

Method

  1. Line a 23 x 13 cm (9 x 5 in.) loaf pan with parchment paper. Mix together the dry ingredients in one bowl and the wet ingredients in another. Pour the wet into the dry and mix. Pour batter into pan and let stand 2 hours or overnight.
  2. Preheat oven to 180 °C (350 °F). Place pan on middle rack and bake for 30 minutes. Remove bread from oven, invert onto a parchment-lined baking sheet (without unmoulding) and return to oven. Cook another 40-45 minutes. Remove from oven and let cool completely before slicing.

Additional Information

The bread must rest 2 to 8 hours after cooking

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