Add sprouted grains and your bread has never tasted so good!

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Difficulty: Medium

Ingredients

  • 80 g (½ cup) brown rice flour
  • 80 g (½ cup) buckwheat flour
  • 80 g (½ cup) chickpeas flour
  • 75 g (½cup) tapioca flour
  • 25 g (½ cup) quinoa flakes
  • 25 g (½ cup) rice bran
  • 1 pinch of salt
  • 45 g (½ cup) sprouted and dehydrated buckwheat
  • 10 g (1 tablespoon) sprouted and dehydrated sunflower seeds
  • 10 g (1 tablespoon) sprouted and dehydrated quinoa
  • 10 g (1 tablespoon) black sesame seeds
  • 10 g (1 tablespoon) chia seeds
  • 10 g (1½ teaspoons) xanthan gum
  • 310 ml (1 1/4 cups) warm water
  • 2 eggs
  • 60 ml (1 1/4 cup) agave nectar
  • 10 ml (2 teaspoons) apple cider vinegar
  • 30 g (1/4 cup) applesauce
  • 7 g (1½ teaspoons) baking powder

Directions

  1. Grease a loaf pan.
  2. In a small bowl, using a hand mixer, mix flour, quinoa flakes, rice bran, buckwheat sprouts, salt, sunflower seeds, quinoa, sesame seeds, chia seeds and xanthan gum. Set aside
  3. In a large bowl, pour water. Start the hand mixer and add the eggs, agave nectar and vinegar. Lather. Add the sauce and mix well.
  4. Add baking powder to the dry ingredients.
  5. While stirring, add the dry ingredients to the liquid mixture. Stir until mixture is smooth. Correct the amount of water if needed.
  6. Pour into the mold. Place on top rack of oven turned off.
  7. Place a large bowl filled with hot water on bottom rack. Close the door and let rise about 45 minutes.
  8. Bake for 30-40 minutes at 180 C (350 F) then, out of the oven, place the bread on a rack to cool.