We have been seriously digging sprouted bread. We’ve made this loaf again and again, trying to get the recipe PERFECT for you guys! And we totally did it!
Can we get a yay?! This means crunchy bread with soup, toasted sandwiches, open grills, almond butter on toast are all BACK. ON. THE. MENU! Not every day menu (for us) but like once a week menu!
This Healthy Easy Sprouted Bread Recipe uses buckwheat, quinoa and linseeds (we use the Honest to Goodness brand from Supabarn!)… so like, technically… it’s not #paleo or #primal approved because they’re high in starch with a Glycemic Index of around 54… BUT because we ACTIVATE the seeds/pseudocereals (yes, buckwheat is a pseudocereal) it’s MUCH easier for our bodies to digest! Yeah yeah yeah for that!
PLUS it tastes bloody yum… and sometimes you just WANT A PIECE OF TOAST WITH YOUR SOUP! Whoops caps, no, we meant to yell that.
If we haven’t sold you on this recipe… one of our amazing Facebook merrymakers reckons this…
I loooooove this recipe!! I made it a couple of weeks ago and was nervous about how it would turn out but it was awesome… this ones definitely a keeper. Thanks girls!
Ps. I’ve paid $15 for a loaf of sprouted bread in the past. Now I make it for about $5 and it tastes way better!
#winningrecipe
We’ve decided to start experimenting with a couple of slices a week… and guess what?! Our bodies actually feel AWESOME… digestion? Never better! So we’re giving this Healthy Easy Sprouted Bread Recipe a merrymaker tick of ‘eat occasionally’ approval!
Always merrymaking,
Emma + Carla
- 2 cups buckwheat groats
- 1 cup quinoa
- 1 cup linseeds (flaxseeds)
- 1 cup filtered water
- 1/4 cup chia seeds
- 2 tsp. nigella seeds (you can use cumin instead)
- 1 tsp. sea salt
- 1 tsp. turmeric
- Extra water to soak your seeds/grains!
- In a large bowl place the buckwheat, quinoa and flax, cover with the extra water and allow to soak overnight.
- Preheat oven to 170°C (340°F) and line two 20 x 15 cm (8 x 6 inch) loaf tin with baking paper.
- Drain all of the seeds, it will be a little 'gloopy'.
- Now rinse them really well. Good job!
- In a food processor (we used our Vitamix) place 1 cup of water and all the drained/rinsed seeds.
- Blend on low speed until it comes together.
- Add the salt, chia, nigella, turmeric and salt.
- Blend again until it becomes thick and combined. Some seeds will still be whole, that's ok, in fact, that makes it nice and crunchy!
- Transfer the mixture in to the prepared tins and in to the oven for 3 hours (yes, we said 3 hours!).
- Allow to cool before slicing and serving.
- We like to toast our bread to make it extra crunchy and serve with smashed avocado, salt and pepper! Yum! But like, anything you want to eat with bread... this recipe is good for! Boom!
Comments 25
Hi girls – when you say bake for three hours, at what temperature are we talking?
Author
Hi Maria, we baked it around 170-180 degrees for the three hours. It’s very dense so it takes a while! 🙂
This looks delicious! I will have to try it; we have egg sensitivities in our house and my family loves bread; I think they would love this recipe!
Author
We hope the whole fam loves it Heather! 🙂
Hi 🙂 I have just baked these for 3 hours but the inside is still goopy…outside is nice and crunchy. ..flavour is delicious! Should I bake for longer, or? I did wonder whether it would be better not to soak the linseeds as they make the mixture so wet and slimey it’s almost impossible to drain and rinse the mixture after soaking. What do you think?
Hi! Yes I am having the same dilemma on whether to put mine back in the oven or not … I’ve just popped in back in after it being out already for an hour, so I’ll let you know what becomes of mine!! … Actually I’ve just pulled mine out again and it’s about right … but it’s been in the oven close to 4 hrs and super crunchy on the outside. Really nice with avocado and a glass of kombucha 🙂
Author
Hmmm it seems like different ovens definitely cook it differently! Our mum made it the other day with this recipe and it worked ok. Looks like we will do another tes… bugger :P:P so excited to eat it again! Hehe. Avo and kombucha sounds delish!
Author
Hmmm this could be a good idea JO! We will re-look at it! Thanks for your feedback! 🙂 xx
Is it really sprouted bread, just soaking over night? Or should we leave them to soak longer so they sprout?
Author
You can soak for longer if you like 🙂 but yes, it is sprouted 🙂
Well it sprouted nicely & looked great going into the oven but came out a complete FAIL. Was so crunchy it crumbled & fell apart leaving a chewy bit in the middle. Ended up in the bin ????
Author
Oh that is NOT good! How hot was your oven? Sounds like it needed more blending! 🙂 🙂
My oven is quite hot so I always put it lower had it on 150. Really? blending would affect it. I have the thermomix so I thought it was blended well. Hmm might try a different recipie next time ???? I used to make a great spelt bread but we’re trying to go wheat free!
Author
Sure does! Blending makes it come together and not crumble 😀 go for it!
Where is the “sprouted” part? (Pardon my ignorance.) Thanks. 🙂
Author
When you soak the seeds! 🙂 🙂
I really want to try this recipe and appreciate your hard work! But, I agree with others that these grains are soaked and wild-fermented, but there are no sprouts here. Fine with me, but there is a difference. I just made a similar loaf, and I’m thinking this type of loaf will come out better if I use my covered clay bread baker, and bake for around one hour. That pot has worked well in the past for very wet dough.
To sprout buckwheat or other grains, you first soak them, then drain and rinse several times a day until they sprout. According to the directions I’ve seen online, Buckwheat takes a lot of rinsing and draining.
I just made this and was extremely happy with the results. How good is it to eat bread again. It smells like bread and the texture is just like a very dense, soft grain bread. Love the flavour, will definately make again. Can’t wait to toast it! Thanks girls love your work and recipes ?
Author
Yay! Hopeyou love it Rhonda <3
Is there a substitute for quinoa? My daughter react to it!
Author
Buckwheat groats would work well! 😀
the buckwheat in the recipe; is that flour or grouts?
Author
Hey Theresa, they are groats! Will update the recipe 🙂
I am wondering how the grains are sprouted? Does soaking them overnight sprout the grains? I hope this isn’t a silly question.
Hello!
I’ve made this loaf a few times now and the baking was a bit hit and miss often the outside would get super crunchy while the middle would be gooey. I decided to experiment and bake it in a water bath (a bigger baking tray underneath with water). Worked wonders! Outside is still crunchy but not a hard shell and almost halved the cost king time!