Fibre rich, gluten-free bread recipe

This is a really great way to get your fibre, nutritious grains and seeds in. I love this with a warming soup to actually make soup feel like a proper meal. It is naturally gluten free as there's no flour in it whatsoever! It's really easy to make, with no kneading, proving, etc.

I typically make one of these a week and it is also really tasty toasted. If I have any left, I usually slice it up and pop the slices in baking paper and then into the freezer to just defrost and toast whenever. 

For a sweeter version, try adding cinnamon or cardamom spices. You can also try other variations by switching out the nuts and seeds and fruit. Figs and apricots are really lovely in this. 

Ingredients

90g millet grains (not flakes) 

180g buckwheat groats 

230ml water 

90g organic oats 

2 heaped tbsp psyllium husks 

4 tbsp olive oil or rapeseed oil 

1.5 tsps of salt 

100g walnuts 

100g dried fruit like sultanas or dates 

100g pumpkin seeds or sunflower seeds (or a mix)

Method 

Soak the Millet and Buckwheat in some water overnight or for an hour at least. Then drain and discard the water. 

Add your soaked groats and millet in a food processor, along with all the other ingredients, except for the nuts, seeds and fruit. 

Blitz your mix until it's well mixed and like a sticky dough. 

Then add in your nuts, fruit and seeds and pulse a little. The less you pulse the chunkier the nuts and fruit. 

Scrape the whole dough mix into a baking loaf tin, lined with baking paper. 

Bake in the oven at 180c for 1.5 hours. 

You'll smell it when it's ready!