Sprouted Seed and Vegetable Bread

Having leftovers is essential in our house! If the fridge isn’t open then there is someone at the table eating.

My daughter loves her ‘froggy bread’ with Avocado or Tahini or Beetroot smeared all over in the morning. We have made this recipe from Pete Evan’s Cook Book and include different ingredients each time. I often add the quinoa if I am not going to eat it as I still have issues with grain. This week I had zoodles and spaghetti pumpkin coming out my ears (I still do) so I decided to jazz up the sprouted bread recipe to see what would happen, it’s denser and it took the full 2 and 1/2 hours to cook but it is yum and I haven’t had any complaints yet.

Sprouted Seed and Vegetable Bread

PREPARATION              TOTAL TIME
1 DAY                    1 DAY 3 HOURS

INGREDIENTS
Pre-heat oven to 180c

360g Buckwheat kernels
180g flax, pumpkin, sunflower seed mix
70g Chia seeds
1 tsp Himalayan Salt
1 tbsp. Turmeric (use any herb or spice you like. We have sumac, za’tar, cumin, oregano, basil breads)
1 tbsp. Slippery Elm Powder
1 tsp Spirulina
1/2 Cup Raw Zoodles
1/2 Cup cooked Spaghetti Pumpkin (or any pumpkin or sweet potato)
250 ml Filtered Water
INSTRUCTIONS

1. Soak Buckwheat Kernels in a bowl. In a separate bowl soak Pumpkin Seeds, Sunflower Seeds, and Flax over night in water. Drain and rinse the next morning.

2. In the food processor add 250ml water and chia seeds. Pulse for 30 seconds on and off

3. Add spices, supplements/superfoods and salt and pulse

4. Add Buckwheat and Seeds and pulse on and off for a few minutes until it is combined.

5. Add vegetables and pulse

6. I had to add more water at this point. I didn’t measure but I made sure that it was a thick goopy consistency. Keep adding and pulsing until you have the right sloppiness.

7. Line a bread loaf tin with baking paper and pour mixture in

8. Bake for 2.5 hours. Checking the centre is vital as the outside will crisp up and the inside will still be undercooked. When the skewer is clean you’re done.

9. Leave to cool in tin for 30 minutes before slicing.

This loaf keeps in fridge for 5 days.
Coat in egg and fry for french toast, toast with breakfast, toast and use as bread crumbs, serve with soups, slow cooker recipes.
Have with nut and seed butters. The list could go on. Check below with how you can join the realfoodmum community

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