This gluten-free, nutrient-dense bread looks just like a rustic loaf. Packed with a variety of seeds, chewy raisins and a dough of sweet potato (or squash) and buckwheat, it is a dense, flavoursome bread which toasts nicely and smells incredible.
The loaf can be portioned up and frozen so that you can grab slices as and when you need them – just toast in the oven, under the grill or gently in a toaster for an excellent crunch. It’s great for sweet and savoury toppings or just plain salted butter and, small as it is, just two slices will fill you up nicely.
It is especially good bruschetta style, topped with your favourite toppings.
1 large sweet potato or ½ squash
110g buckwheat flour
4 tablespoons arrowroot
¼ teaspoon bicarbonate of soda
½ teaspoon salt
1 tablespoon ground flaxseed
2 tablespoons lemon juice
For the Seed Mix:
60g pumpkin seeds*
60g sunflower seeds*
60g sesame seeds*
75 – 90g raisins
*Seeds benefit from being soaked or ‘activated’. 8 hours or overnight does the job. As a rough guideline, soak in double the volume of filtered water using a glass or ceramic bowl. Drape with a tea towel and leave at room temperature. Rinse well and drain before using.
Preheat the oven to fan 180°C/Gas 6.
Slice the sweet potato in half and bake for 45 – 60 minutes until tender. Remove the skin, weigh out 200g and blend in a food processor.
Mix in the rest of the dough ingredients until smooth, then knead in the seeds and raisins until completely combined.
Shape into a loaf using lightly floured hands and make shallow slices along the top.
Bake for 40 minutes until nicely golden.
Leave to cool slightly before slicing.
What we really loved about this loaf was the combination of the sweetness of the raisins with the texture and taste of the seeds. The loaf is not large but two small slices are really filling. This bread would work well either on its own, with butter or topped with a savoury mix.
Recipe adapted from The Art of Eating Well by Hemsley and Hemsley.