Method
- Preheat the oven to 190°C.
- Blend the almonds and pumpkin seeds in a food processor until a fine flour forms.
- Put this flour in a large bowl and combine with all the other ingredients except the water.
- Add the cold water and leave for 1 hour.
- Once the dough is really firm, transfer to a greased loaf tin and press down well with the back of a spoon.
- Bake for 40 to 50 minutes. A knife should come out clean.
Adapted from Rosanna Davison's Omega 3 super bread. Keeps in the fridge for 3 days in a sealed container, or slice and freeze.
Written by Margaret Lee
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