Do you love bread, but are afraid to eat it because most bread is full of gluten, yeast, sugar and dead calories? This amazing ‘functional bread’ is full of goodness. It is more of a supplement than bread and it tastes like European bread too. Feel free to add your own superfood mix to it.
Ingredients for a 30 slice (1.5kg) bread
For the sourdough
350gr buckwheat flour
2 tablespoons Probioform (liquid probiotic)
For the bread
700gr of Buckwheat sourdough
80 gr Cassava flour (replace with another flour if you are not good with tapioca)
30 gr Almond meal
30gr Hemp flour
60gr organic GF flour of your choice (e.g. rice, corn)
2 tablespoons baking powder (aluminium free)
1 teaspoon salt
1 teaspoon coconut sugar
1 tablespoon coconut or olive oil
2 Tablespoons Caraway and/or Fennel (optional)
200 gr mixed seeds (e.g. Sunflower, Sesame, Pumpkin, Chia etc)
8 tablespoons Fibre (K-Fibre, Herbal Fiberblend, Psyllium Husk – make it a mix of soluble and unsoluble fibres)
4 large eggs (beaten) – if you are vegan you can use egg replacement or nutmilk to replace the liquid
120 ml of water
2 Tablespoons Barley Grass juice powder (or other ‘just greens’ juices powder)
1 teaspoon Mushroom powder
1 Tablespoon Saccharomyces Cerevisiae yeast
1 tablespoon nutritional yeast
1 teaspoon zeolite powder with humic/vulvic acid
Nutritional values per serving (1 slice)
Calories 114 Total Fat 5.1g Total Carbohydrate 16.1g Dietary Fiber 4.4g Total Sugars 0.6g Protein 4.5g
Vitamin D 2mcg
Time to prepare:
preparation time 30 minutes (without sourdough prep)
cooking/baking time 60 minutes
Feed your buckwheat sourdough slowly till you used the buckwheat flour and water to achieve a healthy 700gr sourdough. Put it in a large bowel.
Mix all dry ingredients.
Mix all liquid ingredients (eggs, oil, water) together and add to the sourdough
Now put the dry ingredients into the sourdough and mix well. Note: this will be a more liquid dough
Put the mixture into a bread baking pan lined with baking paper.
Bake at 200C for 60 minutes
Take it out of the pan and remove the baking paper. Let it cool down before slicing.
The bread can be still slightly moist inside. It depends a little on your sourdough. But that is the beauty about this bread – it is never boring 🙂