Superpower Seed Bread (gluten-free)

The selections of decent gluten-free breads is still very limited. Being German I do love a decent bread and this one is incredible. Yes, it does take some time to bake but it is absolutely worth it. A couple of restaurant owners already asked me if I’d produce it for them… You can bake a bigger loaf, slice it up and freeze it until you feel like a piece of bread. It’s best to enjoy freshly toasted.

Superpower Seed Bread (gluten-free)

Prep Time

15 min

Cook Time

0 min

Servings

2

What's inside

  • 1 ½ cups sunflower seeds

  • ¾ cup pepitas

  • ½ cup buckwheat

  • ½ cup almonds

  • ¾ cup flaxseeds

  • 1 Tbs sesame seeds

  • 2 Tbs chia seeds

  • 4 Tbs psyllium husk

  • 1 tsp sea salt

  • 1 ½ cup water

  • 1 tsp slippery elm

How to

  1. Line a loaf tin with baking paper.

  2. Add all the ingredients to a bowl and combine well.

  3. Pour the bread mix into the loaf tin and let stand for 2 hours.

  4. After 1 hour and 45 minutes, preheat the oven to 175°C.

  5. Put the loaf on the middle tray and bake for about 1 hour until the top of the loaf is crisp.

  6. Take the bread out of the oven and immediately close the door again. Turn off the oven.

  7. Remove the bread from the tin and baking paper. Put it upside down back on the baking rack and return it to the oven with the remaining heat for another hour. You can test if it’s done by knocking on it; if it sounds hollow, it’s ready.