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Gut Nourishing Bread

By adding so many seeds and nuts as a component of the bread it adds extra fiber and healthy fats which have added benefits to our gut microbiome and our blood sugar.
With this recipe I’ve also added in some extra benefits for the gut in the form of kefir. Kefir is a fermented milk with mountains of gut friendly bacteria. It has a tangy taste which gives a different flavour to the bread. If you don’t make kefir (yet) it is available in most supermarkets, but you could also use buttermilk.
Prep Time 10 minutes
Cook Time 40 minutes
Soak time 2 hours
Total Time 2 hours 50 minutes
Servings 10 slices

Ingredients
  

  • 75 grams Sunflower Seeds
  • 75 grams Pumpkin Seeds
  • 60 grams Almonds
  • 2 tbsp Chia seeds whole
  • 80 grams Flaxseeds whole
  • 140 grams Jumbo Rolled Oats
  • 1 tsp Sea Salt (fine)
  • 450 mls Kefir
  • 1 egg
  • 2 tbsp Olive Oil
  • 1 tbsp Honey optional

Instructions
 

  • Line a 1-pound loaf tin with two layers of baking parchment, going opposite directions.
  • Add all the dry ingredients to the tin and stir so they are well mixed.
  • In a measuring jug measure out the Kefir (or buttermilk) and add the egg, olive oil and honey (if using). Beat together and add this mixture to the dry ingredients in the tin.
  • Gently stir until all the dry ingredients are mixed into the liquid. Flatten the top with the back of the fork. Leave for two hours in the fridge to allow the chia and flaxseeds to soak up the liquid. You can also leave it overnight in the fridge.
  • Heat the oven to 170°C. Place the tin in the oven for 20 minutes.
  • After 20 minutes remove the loaf from the tin and place it directly on the oven shelf. Continue to bake for 40 minutes, or until the loaf sounds hollow when tapped.
  • Allow the bread to fully cool before cutting. Enjoy!

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