Bread can be so much more than a vehicle for toppings – it can be a nutrient powerhouse in its own right. This High Fibre Flaxseed Buckwheat Bread is the perfect example. It’s hearty, wholesome, and delivers around 7 grams of fibre per slice – almost a quarter of the daily recommended intake for women and a fifth for men.
Why does that matter? Fibre is the foundation of good gut health. It not only keeps digestion regular but also nourishes your beneficial gut bacteria. When these microbes ferment fibre, they produce short-chain fatty acids like butyrate, which help strengthen the gut lining, reduce inflammation, and even support mental wellbeing and immunity.
The real hero here is flaxseed. Flaxseeds provide both soluble and insoluble fibre, meaning they help with both digestive regularity and feeding your microbiome. They’re also packed with plant-based omega-3s and lignans, compounds linked with hormone and heart health.
Then there’s buckwheat – naturally gluten-free, high in fibre, and a great source of magnesium, manganese, and flavonoid antioxidants such as rutin. These compounds support circulation, energy production, and overall metabolic health. Together with flaxseed, buckwheat creates a dense loaf that’s as nourishing as it is satisfying.
So whether you enjoy it toasted with avocado and eggs or topped with nut butter and berries, this bread will not only keep you full but also help fuel a diverse and thriving gut microbiome.
HIGH FIBRE FLAXSEED BUCKWHEAT BREAD
Serves 10-12
Gluten free / Dairy Free / Vegan
1 1/2 cups raw buckwheat groats, rinsed and soaked in cold water for at least 2 hours or overnight.
1 cup pepitas (pumpkin seeds)
1 cup brown flaxseed (linseed) meal
1/4 cup psyllium husk
3 tbsp chia seeds
3 tbsp extra virgin olive oil
Good pinch sea salt
Start this recipe in the morning so it has the day to soak and bind, or, the night before. Drain and rinse the buckwheat groats after soaking and allow to drain for 20 minutes. Then add to a large mixing bowl with pepitas, flax meal, psyllium husk, chia, extra virgin olive oil, sea salt and 1 1/2 cups water and mix well. Line a 14x24cm loaf tin with greaseproof paper and pour the loaf into the tin, pressing down and flattening the top with the back of the wooden spoon. Leave to set for 2 hours (important step as this will bind all the ingredients together). Preheat oven to 160C and after the 2 hours setting the bread bake in the oven for 1 hour. Take out of the oven, remove the baking paper and place the loaf back into the oven (without the tin) straight onto the wire oven rack, upside down, to cook for a further 1 hour. Remove from oven and cool for at least 1 hour on a rack. Slice into 10-12 pieces and toast before eating. Store in the fridge up to 1 week or freezer up to 2 months. Recommend always toasting this bread for optimal results and top generously with your chosen toppings!
