Unfortunately, there are few breads allowed in the beginning stage of the BED. The only approved bread seller sells only locally in California and online ($10 per loaf + S&H!). Because of this, I have been going through bread withdrawal. Therefore, I decided to make my own. The following bread recipe is my adaptation of the Stage 1 Body Ecology bread. I am still working on making it more sandwich bread-like, but for now, it is a better option than what is offered on the body ecology website. If you have several days, you can opt to both soak and sprout the grains before using them. I didn’t think that far ahead, so they are simply soaked overnight in this recipe.
- 1 cup quinoa
- 1 cup millet
- ½ cup amaranth
- ½ cup buckwheat
- ½ cup sunflower seeds
- 1 tsp chia seeds or psyllium
- 1 tbsp. baking soda
- 1/2 tsp sea salt
- 1 tsp organic apple cider vinegar
-Soak quinoa, millet, amaranth, buckwheat, and sunflower seeds in just enough water to cover them. Let sit at least 8 hours or overnight.
-Carefully drain off excess water.
– Blend them in a food processor, gradually adding in each of the other ingredients. Make sure to separate baking soda and vinegar, so you avoid the foam. Blend until you have a loose paste. Add more water if paste is too thick.
– Pour into a greased 9″ x 5″ loaf pan (8×4 will work too, but will be a tight fit). Top with seeds, if desired.
-Bake at 325°F for 60-90 minutes, until top springs back when pressed.
-Allow to cool 10 minutes, before removing from pan.
-Allow to cool entirely before slicing.