Prebiotic Seed Bread

This aromatic seed bread is packed with prebiotics, and proves that embracing real nutrition isn’t about sacrificing your family’s favourite foods. Offering a nourishing alternative to conventional gluten-containing breads, this loaf hands-down beats commercial gluten-free varieties that hide inferior ingredients.Dense and nourishing, it bakes with a crunchy crust and is perfection when served with a dollop of melting non-dairy spread. The psyllium husks deliver potent prebiotic fibre to support the growth of beneficial bacteria and short-chain fatty acid production in the large intestine; improving immunity and the inflammatory response. Vital gut-brain communication pathways and even brain function itself may also benefit. Choose to let the dough ferment for up to 12 hours before baking to increase digestibility, or pop it in the oven straight away. It stores beautifully in an airtight container in the fridge for up to two weeks, or freeze for up to three months.

By Dr Verena Raschke-Cheema

35 mins
Prebiotic Seed Bread

Helen Van/Unsplash

Ingredients

  • ½ cup psyllium husks
  • 1 cup sunflower seeds
  • ½ cup pumpkin seeds
  • 1 ½ cups almond meal
  • 2 tablespoons chia seeds
  • 1 tablespoon brown linseeds
  • 1 teaspoon sea salt
  • 1 ½ teaspoons baking powder
  • 2 pasture-raised eggs
  • 3 tablespoons ghee or coconut oil, melted
  • 1 tablespoon apple cider vinegar
  • ½ cup water
  • ¼ cup walnuts, chopped

Method

  1. Preheat the oven to 180°C.
  2. Tip the psyllium husks into a food processor and pulse for 30 seconds. Add all dry ingredients except the walnuts, and process to a fine meal. Add the wet ingredients and process to combine.
  3. Line a 20cm x 10cm loaf tin with baking paper and add the dough. Flatten the top with a spoon and sprinkle the walnuts on top, using your fingers to press in slightly.
  4. If you choose to ferment the dough, cover with a tea towel and rest in a room temperature cupboard for 8 - 12 hours before baking.
  5. Place the loaf pan on the middle rack in the oven and bake for 35 minutes, adding 5-minute intervals as needed until a skewer inserted in the centre of the bread comes out clean. Let cool completely before removing from the tin.

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