100 g sunflower kernels (3.5 oz)

100 g pumpkin seeds (3.5 oz)

100 g flaxseeds (3.5 oz)

100 g sesame seeds (3.5 oz)

100 g chopped almonds (3.5 oz)

100 g chopped walnuts (3.5 oz)

5 eggs

85 ml olive oil (2.9 fl oz)

2 tsp sea salt

Optional: fresh or dried herbs (thyme, rosemary, oregano)

1. Preheat the oven to 160°C (320°F). Grease a 900 g / 1-litre loaf pan or line it with baking paper.
2. In a large bowl, combine the sunflower kernels, pumpkin seeds, flaxseeds, sesame seeds, chopped almonds and chopped walnuts. Add the sea salt and mix well.
3. In a separate bowl, whisk the eggs with the olive oil until combined.
4. Pour the egg and oil mixture over the dry seed and nut mix and stir thoroughly until all ingredients are evenly coated and the mixture holds together.
5. If using, fold in chopped fresh or dried herbs to taste.
6. Transfer the mixture to the prepared loaf pan, press down firmly and smooth the top.
7. Bake in the preheated oven for about 60 minutes, until the loaf is golden and a skewer inserted into the centre comes out clean.
8. Remove the bread from the pan immediately and allow it to cool completely on a wire rack before slicing—this helps it firm up and slice neatly.