This nut and seed bread is quite unique in that it's not light, fluffy, and airy like your typical flour-based bread. Quite the opposite - it’s chewy, nutty, hearty, filling, moist, and very satisfying. While this recipe is not paleo- or keto-friendly, it's great for those wanting to incorporate more fiber into their diet.
Mix the lemon juice with almond milk in a medium-size bowl. Let the mixture stand for about 5 minutes. The almond milk should thicken curdle, mimicking buttermilk.
Add the steel-cut oats into the buttermilk. Chill overnight in the refrigerator to rehydrate the oats.
When you're ready to make the bread, combine maple syrup and warm water in a small bowl. Sprinkle the yeast over and let it stand until the yeast begins to foam.
Whisk teff flour, chopped nuts, seeds, meal, psyllium husks, and salt in a large bowl. Add the re-hydrated oats, yeast mixture, olive oil, and whisk until all ingredients are well combined.
Cover the bowl with a piece of plastic wrap and let the dough rest in a warm spot for about an hour. The dough won't rise like non-gluten-free dough, but if you touch it, it should be less dense.
Stir dough gently, then transfer to an 8"x 5" (20 cm x 12.5 cm) loaf pan (the dough should reach to about the top of pan and this is fine!). Brush the dough with a little bit of olive oil so the dough doesn't dry out. Cover the dough with a piece of plastic wrap and let it rise again until domed slightly, 1–1¼ hours.
Preheat the oven to 350°F (175°F). Bake bread until top is dark brown and sounds hollow when tapped, about 75 minutes. Remove the bread from the pan and let it cool slightly before slicing.
Store leftover bread wrapped, in a tightly sealed container, in a dark cool place for 4-5 days.
For longer term storage, slice the bread and store it in an airtight container in the freezer for up to 3 months.
*The prep time does not include soaking the steel cut oats (8-12 hours) and proofing the dough if using yeast, not baking soda (2 hours).