Mediterranean Diet Gluten-Free Wholemeal Bread
Discover the wholesome goodness of Mediterranean Diet Gluten-Free Wholemeal Bread—a perfect fusion of health-conscious ingredients and irresistible flavor. Packed with nutrient-rich sunflower seeds, chia seeds, and a gluten-free whole grain flour blend, this easy-to-make loaf delivers satisfying texture and flavor without compromising dietary needs. Enhanced with olive oil, maple syrup, and a hint of apple cider vinegar, every slice boasts moistness and depth. Psyllium husk powder ensures a sturdy structure while keeping it gut-friendly, making this bread ideal for gluten-free and Mediterranean diet enthusiasts alike. Ready in just under 80 minutes, this bread is perfect for sandwiches, breakfast spreads, or a simple side to soups and salads. Elevate your baking with this nutritious and versatile recipe!
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Recipe Information
Ingredients
- 300 grams Gluten-Free Whole Grain Flour Blend
- 10 grams Psyllium Husk Powder
- 7 grams Baking Powder
- 5 grams Sea Salt
- 60 ml Olive Oil
- 300 ml Warm Water
- 10 ml Apple Cider Vinegar
- 15 ml Maple Syrup
- 50 grams Sunflower Seeds
- 20 grams Chia Seeds
Instructions
Preheat your oven to 200°C (390°F) and line a loaf pan with parchment paper.
In a large mixing bowl, combine the gluten-free whole grain flour blend, psyllium husk powder, baking powder, and sea salt. Stir well to ensure even distribution.
In a separate bowl, whisk together the olive oil, warm water, apple cider vinegar, and maple syrup until thoroughly mixed.
Pour the wet ingredients into the dry ingredients and stir until a dough begins to form.
Add the sunflower seeds and chia seeds to the dough and knead gently with your hands until the seeds are evenly incorporated.
Transfer the dough to the prepared loaf pan and smooth out the top with a spatula.
Cover the loaf pan with a clean kitchen towel and let it rest for about 30 minutes to allow the dough to settle.
Place the loaf in the preheated oven and bake for 50-60 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as desired. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 26.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3021 mg | 131% | |
| Total Carbohydrate | 266.0 g | 97% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 15.0 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
