Many people have asked me about healthy bread.
Sprouted bread is made from organic, sprouted whole grains or seeds. The sprouting process improves the nutrient composition significantly and is easier to digest.
In contrast to most commercial breads, which consist primarily of refined, hybridised grains, additives and sugar.
If you drool over savoury bread with a crunchy crust, tasty surprises like olives or sun dried tomatoes inside – then give this a go!
3 cups sprouted buckwheat
2 cups organic wholemeal flour (buckwheat makes a strong taste, so a mix of millet, quinoa, amaranth?)
about 1 cup water added gradually as needed because the buckwheat is already soaked.
1 1/2 Tbsp Himalayan or sea salt
1/2 Tbsp bicarbonate soda (aluminium free)
2 tbsp oil Macadamia, Avocado or Olive
1 tbsp mixed herbs or caraway seeds
4 cloves fresh garlic, peeled and chopped
sun-dried tomatoes or olives
1. Soak 2 cups of organic buckwheat grouts in water for 8-12 hours (overnight).
Rinse thoroughly and leave to sit in strainer over a bowl.
Three times daily, tip sprouts into the bowl and gently rinse with fresh water, then leave in strainer over bowl.
They take about three days to grow to 5-8 mm long in summer, longer in winter.
2. Put all ingredients into a food processor or blender and mix just enough to a dough like consistency (some like it chunky).
3. Pour the mix into a greased loaf-tin. This step is optional – by leaving the sprouted buckwheat dough in the tin for 6 hours or more you can create a sourdough type bread. Leave it in a warm spot and it should rise slightly.
Bake in the oven at 170 degrees Celsius for about 60min. Check every 20 min or so by pressing the top of the loaf – when it bounces back, the loaf is ready! Cool on a rack before cutting… that is if you can resist the smell of fresh bread.