Super easy healthy wholemeal bread that doesn’t require any yeast or kneading, basically no skill required as I’m a very lazy baker so I use this as a cheat so I can still have bread without the fillers or preservatives and with minimal effort!
Bloat free bread
If you’ve ever struggled with digesting typical store bought bread then I highly recommend trying this just once. You can bake it right away if you’re short on time but using the cultured buttermilk/kefir (see notes below) and allowing the flour to activate/ferment for a few hours (optional) will help with digestion. Plus you don’t get any added sugars, emulsifiers or preservatives that can affect your gut. Adding this to your eating plan means you still get your bread fix and easy meal prep but in a much healthier way.
I’ve used this for both sweet and savoury recipes, it works great with either. It’s also lovely when lightly toasted. One of my fav recipes for it which isn’t pictured here is some grated apple, cinnamon and nut butter <3
It also goes really well with my Hulk dip or green shamrock spread
Recipe (1 loaf)
150g wholemeal flour (I’ve tested both buckwheat & spelt)
300ml buttermilk/kefir (vegan alternative below)
1 Tbsp oil
1 tsp baking powder
½ tsp baking soda
Simply add 1 tsp apple cider vinegar/lemon juice to 300ml non dairy milk, stir and leave for 5 mins
Preheat the oven to 180c fan
*Mix together the dry ingredients first then add in the wet then stir them together until well combined and pour into a lined loaf tin
Bake at 180c for 30min, then remove and allow to cool slightly before slicing. Store leftovers in an air tight container and in the fridge.
*If you want to improve digestion/activate the flour mix then omit the baking powder and soda, just mix the other ingredients together and leave to sit for a few hours at room temp in a cool place covered with a towel to ferment or in the fridge overnight then add the remaining ingredients, stir and bake as per instructions.
The soaking time, good bacteria and acidity of kefir helps break down compounds and phytic acid in the mix which is why it’s easier to digest but also more nutritious as there’s less phytic acid to hinder nutrient absorption. you can still achieve some of this by using regular buttermilk & allowing the extra soaking time.
For further reading on how these processes affect digestion and gluten issues see the paper here
Let me know if you choose any funky toppings, tag me on social media if you do!