Prebiotic Superseed Bread

This delicious loaf is gluten free and low FODMAP (at two slices per serve), with an extra protein and antioxidant-rich boost from sunflower kernels and pumpkin seeds (pepitas). Your microbes will love it too, with fibre-rich buckwheat paired with the prebiotic power of marshmallow root (which you should be able to find at health food stores). Anti-inflammatory turmeric gives your loaf a rich golden hue!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a medium bowl three-quarters of the way with warm water. Add 1½ teaspoons of the salt and stir until mostly dissolved. Add the pumpkin seeds, cover the bowl with a clean tea towel (dish towel) and set aside in a warm place to soak for at least 7 (and up to 12) hours. Drain and rinse.

Step 2

Fill a small bowl halfway with warm water. Add the buckwheat groats and a splash of apple-cider vinegar and set aside in a warm place to soak for 2 (and up to 6) hours. Drain and rinse.

Step 3

In a large mixing bowl, combine the arrowroot, buckwheat flour, chia seeds, baking powder, turmeric, marshmallow root (if using), soaked seeds, buckwheat groats, pepper and the remaining salt and mix well.

Step 4

In a separate bowl, whisk the water, oil and apple-cider vinegar. Pour into the dry ingredients and stir with a wooden spoon until well combined. Cover the bowl with a tea towel and allow the dough to rest for approximately 1 hour. Check to ensure the dough has absorbed any excess water, yet still feels wet and sticky to the touch.

Step 5

Preheat the oven to 180°C (350°F/Gas Mark 4). Lightly grease and line an 18 cm × 8 cm (7 in × 3¼ in) loaf tin with baking paper. Pour the dough into the prepared tin and smooth out the top with the back of a spoon to remove any air bubbles. Sprinkle with sunflower kernels and buckwheat groats, pushing them into the top of the dough. Bake for 1 hour and 10 minutes, or until a skewer comes out clean when inserted into the centre of the bread.

Step 6

Remove the loaf from the oven, cover with a clean tea towel and let stand for 10 minutes to cool slightly. Turn out onto a rack to cool completely, then slice into 10–12 slices.

Step 7

Store in an airtight container in the refrigerator for up to 1 week or slice into portions and freeze in reusable bags for up to 3 months.

Step 8

CARLA’S TIP This bread is great toasted with Miso Probiotic Butter.