Nutritious and delicious Kefir seeded bread

Sue Bedford (MSc Nutritional Therapy)

This quick bread is a perfect match with a bowl of homemade soup.  It’s full of fibre and whole grain goodness, from the Buckwheat and Oats, as well as Pumpkin, Sunflower and Chia seeds. The combination of ingredients in this recipe provides numerous fertility-friendly vitamins and minerals and a great balance of macronutrients too. The kefir used in this tangy bread contains bacteria to promote a healthy gut- which has a positive effect on the immune system, skin, and all health. Why not give it a go?

You will need:

• 125g Buckwheat flour
• 200g Oats
• 30g Sunflower Seeds
• 30g Pumpkin Seeds
• 30g Chia Seeds
• 1 Tsp Bicarbonate of Soda
• 400ml Kefir

How to make your bread:

Pre-heat the oven to 200ºC. Add the sunflower and pumpkin seeds to a pestle and mortar and grind down slightly so that they are still rough but not whole. Add all of the dry ingredients into a large mixing bowl and stir to combine. Make a well in the middle and pour in the Kefir. Stir until the entire mixture is covered in the liquid. Line a loaf tin with baking paper and then pour your mixture in and spread evenly all around. Bake in the oven for 50 mins. If you stick a skewer into the centre it should come out clean. When you take the bread out of the oven wrap it in a clean tea-towel until the bread is cooled – this helps to prevent the crust from going hard. Enjoy!