This sprouted bread really is a powerhouse of nutritional goodness. It is high in protein, essential fatty acids, B vitamins, magnesium and a smorgasboard of other vitamins, minerals and phytochemicals. If you are trying to remove grains and/or gluten from the diet it can be difficult to find a bread with the right consistency and flavour that really hits the spot. This bread hits the spot for me on both counts & has now become my staple for the week. I enjoy it for breakfast with avocado, tomato & goats feta or pesto eggs, for lunch with a salad or as a snack with some delicious nut spread. I hope you love it as much as I do!
Activating & Sprouting – why soak and sprout?
Seeds, Nuts, Legumes and Grains contain phytic acid and protease inhibitors to stop them germinating in dry conditions. If we eat these foods without soaking them first the phytic acid reduces absorption of important minerals like iron, zinc, copper, calcium & magnesium. The protease inhibitors block enzyme function and slow down and prevent digestion of protein in the gastro-intestinal tract. Seeds like Quinoa also contain a waxy outer layer called saponins which can be irritating to the gastro-intestinal lining. By soaking and/or sprouting seeds, nuts, legumes & grains we remove the saponins, phytic acid and protease inhibitors which activates them meaning we increase the nutrient content, digestion and absorption of important nutrients, making them little powerhouses of goodness!
SPROUTED SEED BREAD
- 400g mixed buckwheat & quinoa sprouts
- 50g chia seeds
- 50g flaxseeds
- 3 organic free-range eggs
- 60ml macadamia oil
- 250ml filtered water
- 1 teaspoon bi-carbonate of soda
- ½ teaspoon ground Himalayan salt
- You can purchase buckwheat and quinoa sprouts or make your own. If you are making your own you will need to soak them in water the night before making the bread, rinse them the next morning & every few hours until you see the seeds have started to sprout. In quinoa this generally happens after a night of soaking but the buckwheat may take a little longer. Dry the sprouted seeds ready for use,
- Heat the oven to 180C & line a small bread loaf tin with baking paper covered on coconut oil,
- Place the chia and flaxseeds in a blender and blend on a slow setting for around ten seconds. Don’t be tempted to go faster on the blender as these seeds have a low smoking point and you don’t want to heat them up. Add the ground chia and flaxseeds to a large bowl,
- Place the buckwheat and quinoa sprouts in the blender and blend for around 15 seconds on a low setting. You don’t want the seeds completely ground because having some full seeds adds a nice texture to the bread. Add the quinoa & buckwheat sprouts to the bowl,
- Add the eggs & macadamia oil to the bowl and mix until consistently combined,
- Add the filtered water and again mix until consistently combined,
- Mix in ground Himalayan salt (you can also use celtic sea salt or sea salt) and the bi-carbonate of soda,
- If the mixture is very soggy leave it for two minutes to thicken,
- Add the bread mixture to the bread loaf tin and bake in the oven for 40-45 minutes (you can check the bread is cooked by placing a knife into the centre, the knife should come out clean),
- Leave the bread to cool,