#Sprouted Grain Bread

POV: You Love Bread but are Gluten Sensitive. Check out the Super Seed Bread recipe below, part of The 28-Day Reset.⁠ ⁠ INGREDIENTS⁠ 400g or 3 1/3 cups buckwheat flour⁠ 200g or 2 cups ground almonds⁠ 180g or 1 cup ground flaxseed⁠ 180g or 1 1/3 cups sprouted sunflower seeds⁠ 180g or 1½ cups sprouted pumpkin seeds⁠ 4 tsp baking powder⁠ 3 tbsp psyllium husk⁠ 2 tsp sea salt flakes⁠ 800ml filtered water⁠ 2 tbsp apple cider vinegar⁠ 120ml olive oil⁠ ⁠ METHOD⁠ Preheat oven to 180°C. Grease two loaf tins with olive oil and line with a strip of parchment paper to create handles – this will make it easy to release the loaf when it is baked and cooled.⁠ ⁠ Combine the dry ingredients and mix with a whisk to ensure they are fully blended. Do the same with the wet ingredients, then stir wet ingredients through dry. This should create a ‘dough’ with the consistency of a thick cake-like batter, rather than a conventional bread dough. If the dough is too dry add 50ml water and mix through. Immediately transfer to the loaf tins.⁠ ⁠ Smooth the mix with a wet spatula to give a smooth surface and drizzle with olive oil. Finish with a sprinkle of sprouted pumpkin and sunflower seeds, lightly pushing the seeds into the mix. Transfer to the oven and bake for around 1 hour, turning loaf tins after 30 minutes to ensure an even bake. Cool in tins for at least 10 minutes then transfer to cooling racks.⁠ ⁠ #glutenfree #GlutenFreeBread #DairyFree #Nutrition #HealthyRecipe #FreshBread #EasyRecipes #FoodIsMedicine #TheARTAHLife #ARTAHHealth

Here👇👇👇👇 CRUNCHY buckwheat bread recipe alert! This high-protein gluten-free bread recipe doesn’t use any flour or yeast. Packed with protein and fibre from buckwheat, it’s diet friendly and it will keep you fuller for longer. After seeing a few versions online, I couldn’t wait to try. 💡Did you know? Buckwheat is richer in protein and antioxidants than wheat and rice. It’s a complete protein containing all nine essential amino acids. Additionally, buckwheat has a low glycemic index, helping to stabilize blood sugar levels, and it also aids in lowering cholesterol levels due to its antioxidant properties. Ingredients for a small loaf: 300g buckwheat groats 120ml water 1/2 teaspoon salt Mixed seeds for topping (optional) Method: Rinse the buckwheat groats, then soak them in water in a bowl overnight, covered with a kitchen towel. In the morning, drain the buckwheat WITHOUT RINSING, then blend them with water and salt until creamy. Transfer the mixture to a bowl, cover it with a towel, and let it ferment for 24 hours at room temperature. After 24 hours, transfer the mixture to a bread mould brushed with oil to prevent sticking, then top with seeds if desired. Bake in a preheated oven at 180 degrees Celsius for about 1 hour and 15 minutes. Once baked, you can store the bread in the fridge for 2-3 days. Toast it before serving to regain its crunchiness. Enjoy with your favourite toppings!🥰 . . . #healthyrecipes #dietfriendly #weightlossfood #weightlossrecipes #weightlossrecipe #weightlossrecipesideas #wwuk #wwrecipes #wwrecipeoftheday #healthymealideas #healthymumway #healthyfoodideas #breadrecipes #highproteinrecipes #highproteinrecipe #buckwheatrecipes #glutenfreebread #buckwheat #buckwheatbread #highproteinfood #healthybread #healthybreads

🥖one of the keys to shifting weight is getting adequate fiber and protein. This bread is easy to make and jam packed with protein, healthy omegas and fiber. Also full of nutrients High Protein Bread 2 cups cottage cheese (full fat) 3 eggs 2 +1/4 cups organic oats 1 tsp baking powder 1/2 tsp salt !/4 c sunflower seeds 1/4 c flx seeds 1/4 pumpkin seeds 1 tbls ground psyllium husk (optional) Also optional to add a some dried herbs 🌿 Blend it all good and then Shape into a loaf ( you can also mix in a food processor) and then shape Bake at 180’ or 350’ for an hour 🥖📽️👉🏼 @healthu4lyfe

By popular request, this is my favourite bread recipe. Bread is one of the most widely eaten foods on the planet, and also one of the most misunderstood. Industrial bread is often made in under an hour using refined flours, emulsifiers, and added sugars, which may increase blood sugar spikes and reduce fiber content that supports our gut health. That’s why I prefer to bake my own when I have the time. This is a simple rye sourdough, using a blend of wholemeal flour, malted flakes, and rye, plus a few scoops of @zoe ‘s Daily30+ for extra fiber and plant diversity. For those of you who may not know, I am the scientific co-founder of @zoe. No kneading, no yeast, and no additives — just time, microbes, plants, and good flour. Research has shown that compared to wholewheat bread, rye appears to produce better metabolic and microbiome responses and keeps you full for longer. Using sourdough fermentation not only enhances flavour and digestibility, it may also reduce symptoms for people with IBS, compared to standard bread. (PMID: 25356771, 29896479) The biggest benefit of sourdough might not be in eating it, but in baking it. Research shows that home sourdough bakers have more probiotic lactobacillus bacteria on their hands than the average person, suggesting that engaging with fermented food may change more than just your meals. If you’re looking for a more nourishing loaf, I highly recommend giving this a go. You’ll find the full recipe at the link in @zoe’s bio. I’d love to hear how it turns out. What kind of bread do you eat? Let me know your favourites in the comments.

Most bread does nothing for your gut. Some of it is actively making things worse. This loaf? Different story. It’s made from red lentils, olive oil, sesame seeds and psyllium husk. No wheat flour. No refined starches. No sugar. The soaked red lentils deliver prebiotic fibre — the kind your gut bacteria ferment into short chain fatty acids. The psyllium husk is one of the most extensively studied prebiotic fibres for amplifying butyrate production, which is absolutely critical for managing inflammation in the gut. Most commercial white bread is the opposite: low fermentable fibre, high rapidly digested starch, and a missed opportunity to feed your microbiome with something useful. Tastes pretty good too.

🍞High-Protein Oat & Seed Bread (Gluten-Free & No Yeast!) ✨ Rustic Oat & Seed Protein Bread – A nutrient-dense, high-protein bread perfect for a healthy lifestyle! 🌿💪 This gluten-free, fiber-packed loaf is made with whole oats, cottage cheese, flaxseed, pumpkin seeds, chia seeds, and NO yeast – making it super easy to whip up! 🥣 Ingredients: ✔️ 2 cups rolled oats (keep them whole!) ✔️ 1 cup cottage cheese ✔️ 2 tbsp ground flaxseed ✔️ 2 tbsp pumpkin seeds ✔️ 2 tbsp chia seeds ✔️ 2 tbsp LSA mix of ground linseed, sunflower and almonds for darker colour ✔️ 2 tsp baking powder ✔️ ½ tsp salt ✔️ 2 eggs ✔️ ¼ cup water or milk (optional for consistency) 🔥 Directions: 1️⃣ Mix all dry ingredients in a bowl. 2️⃣ In a separate bowl, whisk eggs and cottage cheese until smooth. 3️⃣ Combine wet & dry ingredients, adding water/milk if needed. Let sit for 10 min. 4️⃣ Pour into a lined loaf pan & sprinkle extra pumpkin seeds on top. 5️⃣ Bake at 350°F (175°C) for 35-40 min until golden brown. 6️⃣ Let cool, slice & enjoy! This bread is gluten-free, high in fiber, protein-packed, and perfect for meal prep! ✅ Great for gut health, hormone balance, and anti-inflammatory eating. 🌿 💬 Would you try this? Let me know below! 👇 💡 Save this for later & tag a friend who needs a healthy bread alternative! #HealthyEating #GlutenFreeBread #HighProteinRecipes #HormoneBalance #GutHealth #AntiInflammatoryFoods #HealthyBaking #CleanEating #OatBread #PilatesNutrition #HolisticHealth #MealPrep #CoreBlissBySilvia #GlutenFreeLiving #NoYeastBread #SuperfoodRecipes #corebliss #corealignment Credit@poosh Inspiration by @leannewardnutrition

Simple, delicious and wholesome buckwheat bread. It’s gluten free and a seed not a wheat despite its name. Rinse approx 2 cups buckwheat and cover with water in a bowl, cover with a cloth overnight or for 6 to 7 hours. Then drain the soaking water (use on your garden plants!) but do not rinse the grains - leave the slimy slime on the grains - yep it’s a thing! Transfer to a blender with enough water, approx 1 cup, and salt to taste (if using). Blitz, adding water as required, sufficient so blender can process the grains but not too much that it gets too watery to bake!! You end up with a smooth blend and I left some chunky bits but you can blend until 100% smooth too. Pour the buckwheat blend back into the bowl and cover o ferment at room temperature for 12 (warmer days) to 24 hours (cooler days). Pour the fermented buckwheat into a pan. You could experiment with adding grated veg such as carrot and zucchini, omg beetroot too 😋 and those colours…. Also can sprinkle with seeds of choice - I used hemp, sunflower and pepitas! Bake at 180 degrees Celsius for 90 minutes - I know, it seems like a very long time but it needs this amount of baking. I use a knife to test until it comes out clean. The bread is incredibly aromatic, light and spongy when freshly baked and does become a little denser the next day but still totally yummy!!! If you have willpower (I don’t), let the bread cool down before slicing - comment STEAMY if you can spot the steam rising from my still hot baked buckwheat ! 🤩🤪!) Top with any of fave ingredients and DM me with fennel fronds if you use 😂 … they paired well with the earthy flavours of buckwheat bread and I also had them in the fridge. I would not especially go out and buy - it literally was a random compilation of what I had at home. Get creative eg banana, tahini, currants or baked veg such as pumpkin and garlic with parsley… yum yum… send me your pics. Enjoy! Thank you @_plantbaes_ for the inspo 🙏🥰 #fennelfronds #buckwheat #buckwheatbread #vegan #wholefood #delicious #glutenfree #glutenfreebread

My favorite seeded sourdough with toasted chia, flax, hemp and pumpkin seeds 🤍

Healthy no-knead oat and seed bread without flour, yeast, oil, gluten, dairy, or sugar. It's loaded with fiber, protein, healthy fats, and micronutrients. 😍 🌱 Like + COMMENT 'SEED BREAD' if you want to receive the RECIPE via DM. 🌱 Or tap the 🔗 at my profile 👉 @elavegan Happy Friday, my dears! 🤗 https://elavegan.com/oatmeal-seed-bread/ 🇩🇪 Gesundes Hafer- und Saatenbrot ohne Mehl, Hefe, Öl, Gluten, Milchprodukte oder Zucker. Es ist reich an Ballaststoffen, Eiweiß, gesunden Fetten und Mikronährstoffen. 😍 🌱 Like + kommentiere 'SAATENBROT', wenn du das REZEPT via DM erhalten möchtest. 🌱 Oder tippe auf das 🔗 in meinem Profil. Ich wünsche euch noch einen schönen Abend, ihr Lieben. 🤗 #seedbread #oatmealbread #oatbread #glutenfreebread #veganbread #healthybread #healthyrecipes #glutenfreevegan #glutenfreiesbrot #saatenbrot #körnerbrot #haferbrot #brotbacken #veganbacken #glutenfreibacken #gesunderezepte #elavegan

Nut and Seed Bread (AKA Nordic Bread)! If you’re looking for a high-protein bread, look no further! With 5 different seeds, this recipe is high in fiber, protein, and healthy fats! The perfect combo for satiety 🍞 Recipe (makes 1 loaf): 1 cup oats 1 cup flaxmeal 2 tbsp chia seeds 2 tbsp psyllium powder 2 cups mixed nuts/seeds (I used pumpkin, sunflower, and sesame) 1 tsp salt 2 tbsp maple syrup 3 tbsp olive oil 1 tsp cinnamon 1.5 cups water 1) Mix everything and rest batter for 2 hours 2) Fill batter into loaf pan and press it down 3) Bake at 350 F for 30 minutes covered with foil 4) Remove foil and bake for another 30 minutes 5) Let cool completely before slicing. Enjoy! #highproteinbread #proteinbread #seedbread #veganbaking #breadrecipes #highproteinbreakfast #glutenfreebread #veganglutenfreerecipes

Meet your new favorite bread! 🥖 This Sourdough Multigrain Soft Loaf is packed with nutritious seeds and grains, perfect for guilt-free indulgence. Healthy, hearty, and oh-so-soft. Who says you can't have it all? ✨ Want to bake this too? Grab the recipe card with a small fee via the link in my bio or just comment “multigrain” below and I’ll send it your way

7 seeded multi-grain. One of the new flavors this week and so so good. #microbakery #sourdough #ohiobakery #cincinnatibakery #multigrain #multigrainbread