375 g of cereals: buckwheat, einkorn, quinoa, rice, wheat, millet ...
4 tbsp. of psyllium
1 tsp baking soda
5 g of fine salt
50 g of various seeds (sunflower, sesame, chia, flax ...)
2 tbsp of apple cider vinegar
1 tbsp of olive oil
1/ Weigh the cereals (I put the same amount of each). Place them in a container and cover them with water. Soak the cereals overnight, covered. The next day, they swelled. Drain them.
2/ Preheat the oven to 160 °. In a small container, pour the powdered psyllium and mix it with 125 grams of water. Leave to swell for 10 minutes. The texture becomes gelled. If it is too thick, add 1 or 2 tablespoons of water
3/ In a blender, combine the soaked cereals, psyllium, baking soda, salt, various seeds, cider vinegar and 125 grams of water. Mix for 10 seconds. Scrape the sides of the bowl and repeat several times until a pasty texture is obtained.
4/ Line a cake tin with parchment paper. Press the preparation into the mold and smooth the surface of the dish with your hand (wet).
5/ Bake the mold for 40 minutes, then remove it.
6/ Score the bread along its entire length and return the pan to the oven for an additional 35 to 40 minutes.
7/ Unmold the bread on a wire rack and let it cool. It can be kept for several days, preferably in the fridge wrapped in a towel.