Premium High-Hydration Fermented Bread Mix

Low Glycemic | High fiber | High hydration
Yield: One 500 g loaf

A wholesome, gut-friendly bread mix featuring nutrient-dense spelt and teff flours, plus a blend of seven seeds for added texture, fiber, and nutrition. Perfect for those who want a hearty, nourishing loaf that supports digestion.

What You’ll Need:

Oil (neutral, like extra virgin olive oil), Non-stick bread loaf pan, Maple syrup (optional), Vinegar (apple cider, lemon, or white)

Ingredients: 

Wholewheat Spelt Flour, Teff Flour, Teff Seeds, Flaxmeal, Organic brown & golden flax seeds, Organic Sunflower Seeds, Organic Sesame Seeds, Organic Black Chia Seeds, Organic Pumpkin Seeds

Includes packets of: Instant Dry Yeast & Psyllium Husk Powder

Allergen Info: Contains Sesame. May contain peanuts, tree nuts, soy, milk, wheat, mustard

Instructions:

Step 1: Overnight Soak & Ferment (12–16 Hours)

In a large bowl, combine the dry mix and instant yeast

Add:

Mix 2–4 Tbs sweetner of choice- maple syrup, honey, or blackstrap molasses) (optional, but recommended) +  1 Tbs apple cider vinegar (or lemon juice, or white vinegar) to 400 ml lukewarm water (~95°F / 35°C)  

1. Mix well until a thick, porridge-like dough forms

2. Cover and let sit at room temperature overnight (70°F or 20°C.)

** At this stage, you can add additional seeds or nuts**

Step 2: Final Mix & Bake

Next morning, dough should be bubbly with a fermented aroma.

Add 2 Tbs oil of choice to the bowl

Sprinkle the packet of psyllium husk over the dough and mix well to incorporate it into the dough.

Transfer to a greased 9x5-inch loaf pan and smooth the top (for taller bread, use an 8.5 x4.5-inch pan)

1. Cover loosely and let rise 45–60 minutes in a warm, draft-free spot.

2. Preheat oven to 400°F (204°C).

3. Bake 45-55 minutes until deep golden and internal temp reaches 200°F (93°C).

4. Cool in pan 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

** At this stage. you can add herbs, olives, dried fruit**

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Alternative Soaking Methods

Quick / Warm Soak (Same-Day Baking)

• Let the dough sit at room temperature for 3–4 hours until small bubbles form.

• Benefit: Faster baking with some fermentation flavor.

Refrigerator Soak (Hot Climates or Extended Soaking)

After mixing, cover and refrigerate 12–18 hours.

Bring to room temp 30 minutes before adding psyllium husk.

Benefit: Prevents over-fermentation, perfect for hot kitchens.

No Soak (Quick Loaf)

Mix all ingredients (including psyllium husk) and proceed directly to rise and bake.

Benefit: Fastest method, ideal for last-minute baking; loaf will be denser.