Before starting this Nordic Bread, organise all the necessary ingredients.
In a deep baking tray, place the pumpkin seeds, sunflower seeds and almonds...
... and roast in the oven preheated to 180°C for about 10 minutes.
Cut the dried apricots in half, or into three chunks for big apricots, with scissors.
Remove the toasted seeds and almonds out of the oven and leave to cool at room temperature.
Transfer into the stand mixer bowl.
Add the dried apricot chunks...
... chia seeds...
... dried cranberries...
... and salt.
Add the buckwheat flakes...
... and psyllium.
Add the agave syrup...
... and water.
Combine all the ingredients with the flat beater at low speed until homogeneous. Set aside at room temperature for 15 minutes so the psyllium has time to absorb moisture and the preparation thickens.
Grease two Exoglass® bread moulds 18 x 8.5cm using oil spray. If needed, use paper towel to spread the grease evenly.
Pour the preparation into both moulds in equal proportions. If you wish to make one bread only, I recommend using a mould with a length of 28 or 29cm.
Cover both moulds with cling film...
... and refrigerate overnight.
The next day, take the moulds of the fridge and remove the cling film.
Place the moulds in a fan-assisted oven preheated to 200°C (gas 6) and bake for one hour. Baking time might vary according to the type of oven.
When cooked, remove from the oven and let cool a little before releasing the bread from the mould.
When each bread is warm, place a cooling rack over the mould...
... and flip the whole thing to release the bread. It is essential to release the breads when warm or cold to prevent them from collapsing or breaking. The Nordic bread is ready. This bread will keep for several days wrapped in cling film. Cut into thin slices and serve toasted with a slice of foie gras and a side of fig chutney. Enjoy!