3 ½ ounces mixed seeds, (chia, poppy, hemp, sunflower, pumpkin)
1 sprig fresh rosemary
4 large eggs or *egg substitute
recipe by STIR Cooking School
Place yeast and oil in 1½ cups lukewarm water and mix with fork.
Preheat oven to 375.Line a 6-cup loaf pan with parchment paper.
Place the flour, almonds and seeds in a large bowl and create a well. Pick and chop rosemary leaves. Crack the eggs in the middle of the well and beat together. Add the yeast mixture. Whisk until flour on the sides is incorporated. Pour batter into the loaf pan.
Bake in middle of the oven for 45 minutes or place the pan in the fridge and bake the next day. Loaf is ready when the toothpick comes out clean. Cool for 20 minutes before slicing.
*Egg substitute:1 tbsp. flaxseed and 3 Tbsp. water=1 egg