This recipe is an absolute favourite amongst our retreat guests, and always my go-to healthy bread recipe for my own kitchen. Naturally gluten free but packed with healthy grains and fibre – often one of the key challenges for people’s diets, whether gluten free or not. Fibre is also one of the most important factors in cardiovascular and dietary health. So this recipe is an easy win and you don’t need any baking skills, trust me!
There is a longer list of ingredients than average bread recipes, and it is not cheap produce. This is because these are highly nutrient dense ingredients that are rich in omega 3, protein and amino acids. This high quality loaf makes about 14 slices, and can easily be frozen (even better in slices) ready for a healthy breakfast or snack.
YOU WILL NEED:
2 cups of quinoa, soaked in cold water for 8-12 hours (avoid soaking for longer as the grain becomes too soft)
1/3 cup chia seeds, soaked in 1 cup cold water until jelled
1 cup buckwheat flour
1 cup whole jumbo oats
1/3 cup extra virgin olive oil
½ cup pumpkin seeds + tsp for topping
1 cup sunflower seeds + tsp for topping
1/3 cup linseed/flax
1/3 cup sesame seeds + tsp for topping
1 tsp gluten free baking powder
¾ tsp bicarbonate of soda
2 tbsp apple cider vinegar or use rice vinegar
1 tbsp tapioca flour (optional)
¼ cup psyllium husk, mixed with 1 cup cold water (optional)
½ - 1 tsp good quality salt
TO PREPARE THE BREAD:
Preheat the oven to 160C. Lightly oil and line a standard loaf tin, approx. 21x12cm, with greaseproof/parchment paper.
Rinse and drain the soaked quinoa, then add to blender with jelled chia seed mixture and blend to make a thick rough paste. There can a few grains unblended here and there. Pour into large mixing bowl, and add all the remaining ingredients, combining as you go. Ensure mixture is well combined. Add a couple of tablespoons of cold water to ensure the bread mix is not too dry. It should be a fairly loose sticky dough, but hold together. Add more if needed.
Spoon the wet dough into the loaf tin and tap slightly, using the back of a spoon to ensure dough is evenly distributed. Sprinkle the top with a mix of the few remaining seeds. Place in the middle of the oven on a tray and bake for 90 minutes.
Remove tray from oven and lift out the loaf from tin, placing onto the tray. Return to the oven and bake for a further 45 minutes. Remove and place on wire cooling rack. Allow to cool fully before slicing.
