This bread is nutritious delicious easy to make and holds for up to a year so perfect for storing 

Wonderbread 

In a large bowl add the oats pumpkin seeds sunflower seeds flaxseed psyllium husks chia seeds mixed nuts salt and stir to combine

In a large bowl add the can of beans and the liquid then blend with a stab mixer until smooth and add the water and oil mixing to combine

Pour the wet ingredients into the dry then mix to form a dough.

Lightly grease the 3 x 500 ml Weck jars then divide the dough into three and push down firmly to avoid any trapped air . Lightly oil the top of each one then cover with the lid and let rest for 20 minutes

Take the metal  tray out of the oven then preheat the oven to 200 c top and bottom oven

Once dough has rested place the jars on the metal tray remove the lids and bake the bread in the jars for 70 minutes