Prebiotic Superseed Bread
This delicious loaf is gluten free and low FODMAP (at two slices per serve), with an extra protein and antioxidant-rich boost from sunflower kernels and pumpkin seeds (pepitas). Your microbes will love it too, with fibre-rich buckwheat paired with the prebiotic power of marshmallow root (which you should be able to find at health food stores). Anti-inflammatory turmeric gives your loaf a rich golden hue!
Ingredients 14
3 tsp sea salt
120 g pumpkin seeds, soaked and drained, plus extra for topping
65 g buckwheat groats, soaked and drained, plus extra for topping
2 tsp apple-cider vinegar, unpasteurised, plus a splash for soaking
115 g arrowroot
150 g buckwheat flour
45 g chia seeds
2 tsp gluten-free baking powder
1 tbsp ground turmeric
1 tbsp ground marshmallow root, optional
1 tsp freshly ground black pepper
375 ml water
1 tbsp extra-virgin olive oil
1 tbsp sunflower kernels, for topping
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 8
Fill a medium bowl three-quarters of the way with warm . Add 1 1⁄2 teaspoons of salt and stir until mostly dissolved. Add the , cover the bowl with a clean tea towel (dish towel) and set aside in a warm place to soak for at least 7 (and up to 12) hours. Drain and rinse.
Fill a small bowl halfway with warm water. Add the and a splash of and set aside in a warm place to soak for 2 (and up to 6) hours. Drain and rinse.
In a large mixing bowl, combine the , , , , , (if using), soaked seeds, , and the remaining and mix well.
In a separate bowl, whisk the , and . Pour into the dry ingredients and stir with a wooden spoon until well combined. Cover the bowl with a tea towel and allow the dough to rest for approximately 1 hour. Check to ensure the dough has absorbed any excess water, yet still feels wet and sticky to the touch.
Preheat the oven to 180°C (350°F/Gas Mark 4). Lightly grease and line an 18 cm × 8 cm (7 in × 3¼ in) loaf tin with baking paper. Pour the dough into the prepared tin and smooth out the top with the back of a spoon to remove any air bubbles.
Sprinkle with and , pushing them into the top of the dough. Bake for 1 hour and 10 minutes, or until a skewer comes out clean when inserted into the centre of the bread.
Remove the loaf from the oven, cover with a clean tea towel and let stand for 10 minutes to cool slightly. Turn out onto a rack to cool completely, then slice into 10–12 slices.
Store in an airtight container in the refrigerator for up to 1 week or slice into portions and freeze in reusable bags for up to 3 months.
The Beauty Chef's tips
Gluten Free, Dairy Free, Vegetarian, Vegan, Low FODMAP
