Would you like some bread with your seeds?
Here are a few tips to keep in mind. 1) Make two mini loafs instead of 1 large loaf. This way your bread slices are taller. 2) Let the mixture sit in the tin about an hour before baking. It allows the soluble fiber from the pysllium, flax and oats to bind throughout the seed mixture. 3) Let the bread cool completely on the counter, and again in the refrigerator before slicing. I know this will be hard, but do it. 4) Once cooled its much easier to pre-slice the bread, and freeze half of the slices for later. Use a sharp serrated bread knife to slice thin even slices. When freezing, wrap pre-sliced loaf in saran wrap and put into freezer safe bag. For refrigerator storage put slices into airtight container. 5) And last but not least, my favorite, toasting each slice increases the nutty crunchiness of the bread. I definitely recommend this step.