ARTAH Superseed Bread

BY CO-EXECUTIVE CHEFS:

JESSICA FOSTER MORISON & CHARLOTTE ROSE WATERS

Our new ARTAH Super Seed Bread – packed with plenty of dietary fibre and high protein sprouted + activated seeds in a buckwheat flour base. Activating means that the seeds have been soaked & dehydrated in order to make essential nutrients available to the body. Full of pro + prebiotics which work together to give your gut an immunity boost. Gluten free, refined sugar free, vegan + delicious.

This recipe either makes 2 small standard loaf tins or one large tin weighing approximately 1kg per tin or 2 kg total – seeds for this recipe should always be soaked + sprouted (this is at least a 24 hour process)

To sprout – soak seeds overnight, lay out flat in a single layer on a damp cloth lined tray for around 1-2 days, rinsing + ensuring no mould growth. This process can vary, always be sure to check the seeds progress.

 

INGREDIENTS

400g Buckwheat flour

200g Ground almonds

180g Ground flaxseed

180g Sprouted sunflower seeds

180g Sprouted pumpkin seeds

4 tsp Baking powder

3 tbsps Psyllium husk

2 tsp Sea salt flakes

800ml Filtered water

2 tbsp Apple cider vinegar

120ml Olive oil

Superseed loaf uncooked

METHOD

  • preheat oven to 180C, grease loaf tins with olive oil

  • combine dry ingredients, mix

  • combine wet ingredients, mix

  • stir wet ingredients through dry, the ‘dough’ should have a consistency of a thick cake batter, not of a conventional dough. If the ‘dough’ is too dry add 50ml water + mix through, immediately transfer to loaf tins

  • smooth ‘dough’ with a wet spatula to give a smooth surface, drizzle with olive oil + finish with a sprinkle of sprouted pumpkin & sunflower seeds, lightly pushing the seeds into the mix

  • transfer to oven, bake for around 1 hour, 10 minutes, turning loaf tins after 30 minutes

  • cool in tins for at least 10 minutes then transfer to cool racks

Enjoy!

 

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