This recipe makes one small, though very dense and filling loaf. If you require a larger and higher loaf I recommend doubling the recipe and cooking for an extra 20 minutes, or until ready.
Preheat your oven to 180c. Grease and flour a standard sized bread loaf tin. In a large mixing bowl combine all of the dry ingredients including all the seeds and mix well. Make a well in the center and add the wet ingredients, that being the water, olive oil and apple cider vinegar.
Mix the wet ingredients through into the dry ingredients bringing to a wet batter. This mixture will not be like bread dough, it is more like a very thick cake batter. If it seems too stiff and not like a thick cake batter, add the extra 1/4 cup of water.
Spoon the mixture into the prepared baking tin and smooth out the top. You can sprinkle the top with some extra seeds if you like. Place in the oven for 60 - 65 minutes, checking at around the 50-minute mark to ensure it is getting close. The bread is done when a skewer comes out of the center free of wet dough and it sounds hollow when you knock on the top of it with a closed fist.
Allow the bread to cool in the tin for 10 minutes then gentle run a knife around the edges before removing the bread from the baking dish. Leave the bread to cool on a wire wrack unless eating immediately of course.
This bread can be kept out of the fridge for 48 hours, then is best sliced and frozen to keep it super fresh. Delicious served toasted and topped with your favourite toppings.