SPROUTED SEED BREAD
I made this bread yesterday and had it for breakfast this morning and it was yummy. It has a nutty flavour and is very satisfying.
It is wheat, gluten, sugar, egg and grain free!!! It is high in Protein and Fibre. Buckwheat is high in Manganese and the phytonutrient Quercetin. Chia Sees are a good source of Calcium, Zinc and B’s 1, 2 and 3. Millet is high in Copper, Phosphorus and Manganese. Quinoa has all nine essential amino acids (protein building blocks) and is a good source of Folate and Zinc. This is just a small sample of the nutrients in these ingredients.
The recipe is from the cookbook Paleo Every Day by Pete Evans. He suggests that you add other Herbs and Spices to the mix for variety, so I will try some other flavours next time.
It does take some preparation, you have to soak some of the ingredients the night before, but I think it is worth it as it does taste so good. Also you have to have a food processor to make it!!
- 360g Buckwheat
- 180g Black Quinoa (I had mixed so used this)
- 180g Hulled Millet
- Coconut Oil for greasing your bread tin
- 70g Chia Seeds
- 1 tablespoon Sea Salt (I used 1/2 tablespoon – I find things can be too salty for my taste, so tend to add a bit less)
- 1 teaspoon Maca Powder
- 1 tablespoon Slippery Elm Powder
- 1 tablespoon Pau d’arco Powder (I could not get this, so I used 1 tablespoon of Tumeric instead)
Place the Buckwheat, Quinoa and Millet in a large bowl and cover with water. Soak Overnight. Drain when ready to use.
Preheat your oven to 180 degrees. Grease a 22 cm x 12cm loaf tin with Coconut Oil and line the base and sides with baking paper.
Pour 250 mls of water into a food processor. Pulsing the food processor slowly add the Chia Seeds. Add all the other ingredients and continue to pulse until the mix has a porridge like consistency. (you can add more chia seeds if it is too thin, or a little more water if it is too thick, but mine was perfect with the above amounts).
Place the dough into the prepared tin and bake for 2 1/2 hours (yes that is not a typo) or until a skewer inserted in the centre comes out clean. (Mine took exactly 2 1/2 hours)
Remove the loaf from the tin and allow to cool on a cooling rack.
I ate mine for breakfast this morning, toasted, with Guacamole on top. Delicious.
It lasts 2 days at room temperature, in the fridge for up to 5 days and three months in the freezer.
I usually slice my bread and put it into one of my Bread Bags and freeze it, then take it out and toast it straight from the freezer when I need it, and it works perfectly. The Bread Bag stops the bread getting ice crystals all over it or freezer burn. (Available for purchase on my website)