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Suzanne's Danish Nut and Seed Bread takes 10 minutes to prepare.

Suzanne's Danish Nut and Seed Bread takes 60 minutes to cook.

Suzanne's Danish Nut and Seed Bread makes 15 servings.

The ingredients for Suzanne's Danish Nut and Seed Bread are:

1 cup, hulled Sunflower Seeds, without salt
8 tbsp *Flax Seed
.5 cup, sliced Almonds
1.5 cup Quaker Oats Old-Fashioned Rolled Oats
4 tbsp Psyllium seed, husks, 1 TBSP (by JPTOWNSEND)
2 tbsp chia seeds
1 tsp Salt
1 tbsp Maple Syrup
3 tbsp Extra Virgin Olive Oil
1.5 cup (8 fl oz) Water, tap

Here is how you make Suzanne's Danish Nut and Seed Bread:

Combine all dry ingredients.Add liquids and blend well.Line loaf pan with parchment paper.Press batter into loaf pan and allow to sit for 2 hours or overnight.Preheat oven to 350?F.Bake for 20 minutes.Remove from oven and invery loaf onto a rack or pizza stone.Remove loaf pan and bake for another 40 minutes.Cool on rack COMPLETELY before slicing.Freezes and toasts well.Can be stored in a sealed container for up to 5 days.Serving Size: Makes 15 servingsNumber of Servings: 15Recipe submitted by SparkPeople user KATERUSSELL010.

The nutritional information for Suzanne's Danish Nut and Seed Bread is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 169.4

• Total Fat: 11.9 g
• Cholesterol: 0.0 mg
• Sodium: 166.4 mg
• Total Carbs: 31.3 g
• Dietary Fiber: 21.9 g
• Protein: 5.6 g