Delicious & Nutritious Wholesome Bread

Ever been dissatisfied with fluffy tasteless bread which lacks and substance? Thought that making amazing bread was super difficult and something that you just couldn’t do?
Well I have had both these experiences, and I am here to tell you that bread can be amazing, healthy, and easy to make. I did this recipe on the fly, so the measurements and ingredients are there as a guide only. If I had more nuts and seeds in the pantry I would have used a wider variety 🙂 This is not gluten free, but Rye and Spelt are low gluten. One day I will post a gluten free bread recipe, but this is not it 🙂

IMG_1560Ingredients (as always, preferably all organic) :

1/4 cup Wholemeal Spelt Flour

1/4 cup Wholemeal wheat (normal) flour

1/4 cup Rye flour

1/2 cup White flour (unbleached) for mix and dusting during the kneading process

1/4 cup Rolled oats

1/4 cup Sunflower kernels

1/4 cup of other crushed nuts (linseed, pistachio nuts, sesame seeds, hazelnut) be creative here

1/4 cup of soaked Chia seeds (they need to be soaked for 5 hours, over night is best and preferably in filtered water)

1 tablespoon of Dried Yeast (alternatively use your own starter mix/culture from naturally occurring yeasts)

1 tablespoon of Sugar (for the yeast to eat allowing the bread to rise)

1 healthy pinch of Himalayan salt (or another naturally found source like keltic sea salt)

1 healthy dash of Olive Oil for the mix, plus a few more splashes for baking

1 healthy dash of Hemp Oil (optional, it just gives it that crispy nutty flavour)

Note: it is good to have a 1/4 (quarter) or more of the bread mix made up of white flour to give it that lighter feeling. The more white flour and yeast, the lighter it will be.


1. Mix all the ‘dry’ ingredients (all ingredients except the oils and the Chia Seeds) together in a large mixing bowl. Mix this well so that you have an even mix for your bread.

2. After ‘dry’ ingredients are well mixed, mix in the Oils also


Before mixing, very wholesome


3. Mix in the Chia seeds with the water they were soaking in. This is your liquid for the bread, if there is not enough water, add some more, if not enough, add more white flour.IMG_1564

4. Once all ingredients are well mixed, take your dough mix out of the bowl and give it a good kneading on your working bench. While your ingredient mix is important, it is the kneading which is key in bread making. Add a dusting of white flour to your table and hands to prevent bread from sticking. Knead for 10 minutes, love and connect with the bread, feel its’ goodness 🙂

5. Once well kneaded, place back in the bowl and cover with a tea towel and leave in a warm place for 4-10 hours approx. This is to allow the yeasts to start moving around and growing our bread as well as letting the mixture set a bit.

6. At this point your bread should have risen substantially, if not, it needs to be a warmer environment or maybe the mix isn’t quite right. Never fear, it will be fine and only be better next time, leave it for a little longer and bake it anyway. So take it out of the bowl and divide it into the bread sizes/shapes for baking. You can make a loaf, knot, love hearts or anything else your imagination desires, but I am going with little hamburger rolls which when cut in half fit nicely in the toaster. So, with a little extra white flour for dusting, make a bunch of little circular buns. They will grow in the oven a bit also, so account for this. Then leave them sitting in their bun shapes for 20- 60 mins so that they rest and relax into their new shapes (difference seen in photos below).

7. When ready, preheat oven to 200-240 (make sure it is nice and hot before you put them in) and splash a couple of tablespoons of olive oil into a baking tray.


8. Place the buns into the baking tray, leaving room for some extra growing of the buns in the oven and cook for 20-30 minutes or until slightly golden brown. The time is only a general guide, it depends on your oven, the temperature, the mix and ingredients. I check after 20 mins by taking one bun out poking a knife through, if it is still ‘wet’ and sticky in the middle, put them back in. Another trick I learned in Valparaiso was to pat them, if they sound like a light drum with some air inside, then they are probably nearing ready, if still thick sounding, they need a bit longer.


9. Take out and let them cool down and rest under a tea towel. If using fresh store in your bread box or paper bag, nothing plastic as they need to breath. If freezing for the toaster, I pre-cut them and put in a paper bag in the freezer, ready to be toasted when needed. 🙂

Thanks for reading, and good luck with your bread making, this is only the beginning, be creative and the world is yours xoxo

Enjoy the satisfaction of making your own bread and knowing exactly what goes into it 🙂



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