You Will Need:

  • 300 ml warm water
  • 300 ml warm milk
  • 4 tbsp sourdough starter
  • 1 packet of instant dry yeast
  • 4.5 cups of wholemeal flour
  • 0.5 cup of rye flour
  • 0.5 cup flaxseeds whole
  • 0.25 cup of rolled oats
  • 0.25 cup of rolled barley
  • 0.25 cup of rolled brown rice
  • 0.25 cup of rolled quinoa
    *** I buy 5-grain porridge by Marco and add 2 cups of those. You can look it up in your local stores and stock up on that.
  • 0.5 cup of buckwheat
  • 0.5 cup chopped almonds


Sponge Layer

  1. First, make a dough by adding warmed-up milk and water together, olive oil yeast, sourdough starter, and spices. Mix it with the spoon together and let it sit for 5 minutes.
  2. Add all the grains, then flours and almonds and knead it with your hands.
  3. Once combined, put it into the breadmaker on pizza regimen
  4. When the cycle is finished, leave it in the breadmaker to rise fully, which will take you past the dough cycle of 40 minutes. I would say an hour and a half to the full rising. 
  5. Take it out kneed slightly forme a long loaf, make incisions upon the top of the 
  6. Put it into the bread form sprinkle top of the bread with the flour. Cover with the lid. Put it into the cold oven, turn the oven on to 220 *C
  7. Once the oven is heated, take the lid off
    Bake for 15 minutes or till golden
  8. Take it out of the oven cover it with a tea towel and let it cool completely.
  9. Slice it and freeze it , or enjoy it fresh!

Bon Appetit

Nutrition Facts
17/18 servings per container
Serving size 1 piece

Amount per serving
Calories 244
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 158mg 7%
Total Carbohydrate 30g 10%
Dietary Fiber 4g 14%
Total Sugars 1g
Includes 0g Added Sugars 0%
Protein 8g

Potassium 0mg 0%
Calcium 20%

The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Step-by-Step Photos

NZEALTH 7 grain loaf of bread will take you on the best adventure to Italy and back. I was inspired by our travel to Europe to make this beauty, and I reckon Italy will be the best country for all sorts of bread, pasta and good carbs.

I will never forget the supermarket experience when we were in Tuscany. The bread shelf was so big that it took me 20 minutes to choose it! The most important thing is that bread in Italy is all hard and crusty and mostly made as sourdough.

This bread will give you not only beautifully fibery nutritious value but also a marvellous nutty, sweet flavour that will make you come back for more.

You can enjoy this bread with a soup, as a sandwich, with almond butter, garlic butter, avocado, butter or any other way you can imagine! A little tip, cut it a bit thicker and freeze it. In this way, you will preserve this bread for longer. All you have to do is pull it out of the freezer, toast it on a ‘Frozen’ regime, and enjoy how you like it!


Bon Appetit

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