Seeded Black Rice Bread

Ingredients:

1 1/2 cups black forbidden rice

1/2 cup raw black sesame seeds

1/2 cup raw pumpkin seeds

1 cup water

1 cup rolled oats

2 Tbsp psyllium husks

1 Tbsp baking powder (make sure it's aluminum-free)

3 Tbsp coconut or olive oil

1 tsp fine white sea salt

Extra raw seeds for sprinkling

Method:

1. Soak the rice, sesame seeds, and pumpkin seeds in cold water overnight (12 hours). Rinse well under running water, then drain.
2. In a food processor, combine the soaked rice and seeds with 1 cup water, oats, psyllium husks, baking powder, oil, and salt. Process until the grains have broken down, scraping the sides as needed for an even blend. The mixture should still have plenty of texture rather than becoming a smooth paste.
3. Line a loaf pan (approximately 5 × 8 inches) with parchment paper, leaving extra paper at the ends to use as handles.
4. Pour the mixture into the loaf pan, spreading it carefully into the corners. Sprinkle with extra sesame and pumpkin seeds.
5. Bake at 350°F for 40 minutes. Rotate the pan to ensure even baking, then bake for another 40 minutes, until the edges are golden and have pulled away from the sides of the pan.
6. Remove the bread from the pan using the parchment handles and let it cool on a rack.