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


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


  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.