SPROUTED PALEO BREAD
Makes: 1 standard loaf
Vegan / Sprouted / Paleo / Gluten Free / Flour Free / Sugar Free
I seriously love bread, but nowadays I prefer a simple smoothie or salad for lunch with a combination of some plant protein, complex carbs and good fats chucked in. In saying that, I still have my days just like anyone else who really just feels like a good ol' sammy without the refined carbs and heavy feeling that you get from eating bread.
I find even the gluten-free kinds a tad heavy and sticky, or the total opposite - 'super dry have to toast me to be edible', are you feeling me?! Luckily, this bread is none of the above, and although I do love my favourite crusty gluten free bread (view recipe here) from time to time, for me this tops even that due to the fact that there are zero flours or yeast.
If you are experiencing any gut/digestion issues, it's best to avoid regular bread altogether - due in part to the yeast that will feed the bad bacteria overgrowth you may have going on, and also the hard to digest grains and gluten. Gluten will literally act like glue on your precious villi, only further inhibiting the absorption of the nutrients in your food and wrecking havoc on your digestive system. Fortunately, the intestine has incredible regenerative ability and in most cases, if you cease the cause of inflammation, the villi will heal. Simple changes to your diet such as replacing regular bread for one like this will make a huge difference to your healing.
SPROUTED PALEO BREAD - GLUTEN FREE, VEGAN, YEAST FREE, SUGAR FREE
1 1/4 cups of white quinoa, soaked overnight with a pinch of baking soda added to water
1/2 cup buckwheat groats, soaked overnight with a pinch of baking soda added to water
1/4 cup of chia seeds, soaked overnight in 1/2 cup water to form a paste
1/4 cup cold-pressed olive oil
1 tsp baking soda
1 tbsp apple cider vinegar (the juice of half a lemon will also work)
1/2 cup filtered water
1 tsp pink salt*
small handful of your favourite seeds - optional
Add in's for a sweet loaf
2 tsp warming spices such as cinnamon, cardamom, nutmeg, ginger and clove
1 tsp vanilla
Two days before**
Place quinoa and buckwheat in separate bowls, cover each with water and leave to soak overnight
The day before
Start the sprouting process by rinsing the buckwheat groats and quinoa, and leave in sieve on top of a bowl, rinsing 3 times a day. By day two when you make the bread, the sprouting process will be well underway and those pseudo grains will be brimming with nutrients that are now easily assimilated and digested in your bod.
- Preheat oven to 160°C and line a bread tin with baking paper
- Rinse quinoa + buckwheat groats through a sieve until water runs clear
- In a high speed blender or food processor, blend all ingredients together until smooth
- Pour into a loaf pan, wet top surface with a little water and sprinkle with seeds of choice, I used sunflower and pumpkin
- Bake for 1 hour + 20 minutes
- Remove the bread from oven and leave to sit for 10 minutes before transferring to a cooling rack . Don't leave too long in the pan as the moisture from the steam will make the base all soggy, we don't want that!
Delicious plain or toasted, top with dark leafy greens, cashew aoli, sprouts and sauerkraut - or try coconut yoghurt, a drizzle of raw honey and a sprinkle of walnuts for a sweet topping.
Store this loaf in the fridge for maximum keeping time. A totally gorgeous guilt-free protein packed bread you can feel good about eating!
*Did you know, it's the salt in bread that ensures you don't get that 'fall' or sunken loaf after a beautiful rise, super important in bread making!
** If you're in a bind for time, you can skip the sprouting process but you will still need to soak your grains for at least 6 hours, ideally overnight. Rinse in morning or after your 6 hour minimum soaking time and proceed with recipe as normal skipping the 'day before' instructions.