ARTAH Superseed Bread

If there's one food that we miss (being gluten-free), it's really good bread. There is nothing more comforting or delicious than a slice of a freshly made loaf, still warm from baking and preferably served with great-quality olive oil (extra-virgin of course) and sea salt. If, like us, the above sentence made your mouth water, you should probably check out our Superseed Bread recipe. It’s full of fibre and plant protein, and calls for sprouted and activated seeds, all worked into a buckwheat flour base. Activating the seeds makes essential nutrients more easily available to the body. Full of pro and prebiotics which work together to support the good bacteria in your gut, it's also gluten free, refined sugar free, vegan and, of course, delicious.

This recipe either makes 2 small standard loaf tins or one large tin weighing approximately 1kg per tin or 2 kg total - seeds for this recipe should always be soaked and sprouted (this is at least a 24 hour process). To sprout and soak the seeds overnight, lay out flat in a single layer on a damp cloth lined tray for around 1-2 days, rinsing + ensuring no mould growth. This process can vary, always be sure to check the seeds progress.

INGREDIENTS

400g Buckwheat flour

200g Ground almonds

180g Ground flaxseed

180g Sprouted sunflower seeds

180g Sprouted pumpkin seeds

4 tsp Baking powder

3 tbsps Psyllium husk

2 tsp Sea salt flakes

800ml Filtered water

2 tbsp Apple cider vinegar

120ml Olive oil

METHOD

preheat oven to 180C, grease loaf tins with olive oil
combine dry ingredients, mix
combine wet ingredients, mix
stir wet ingredients through dry, the 'dough' should have a consistency of a thick cake batter, not of a conventional dough. If the 'dough' is too dry add 50ml water + mix through, immediately transfer to loaf tins
smooth 'dough' with a wet spatula to give a smooth surface, drizzle with olive oil + finish with a sprinkle of sprouted pumpkin & sunflower seeds, lightly pushing the seeds into the mix
transfer to oven, bake for around 1 hour, 10 minutes, turning loaf tins after 30 minutes
cool in tins for at least 10 minutes then transfer to cool racks