Seeded Loaf Baking Kit

What’s Included in the Seeded Loaf Kit?

• Strong stoneground white bread flour.
• Strong stoneground wholemeal bread flour.
• Unrinsed seasalt.
• The Sourdough School’s 8-seed blend (Pumpkin Seeds, Sunflower Seeds, Linseeds (Flaxseeds), Sesame Seeds hulled, Sesame Seeds black, Chia Seeds, Hemp Seeds and Poppy Seeds).

Choose from: 2 or 4 large seeded loafs.

This is a Diversity Bread. Over many years, Dr. Vanessa Kimbell has studied and researched how to make bread that nourishes the gut microbiome, which was key to the research she did for her Doctorate. This bread earned the nickname “Big Poops Bread” in her household due to its effectiveness. This bread has a diversity score of 31 (if you use the recommended flour, seeds, and spices) and packs a whopping 15.7g of fibre per 200g – which is over half the daily recommended amount of fibre from bread alone.

Fibre Levels:

• Fibre per 100g of bread: 7.7g
• Fibre per 80g slice: 6.16g
• Fibre per 200g of bread (Recommended Daily Intake): 15.4g

The spice mix is specifically blended to include spices known to calm the digestive system, such as anise, fennel, and caraway. This bread is recommended by Dr. Kimbell for those who wish to increase fibre in their diet and manage blood sugar levels. However, Vanessa does not recommend this bread for anyone suffering from IBS unless they incorporate small amounts into their diet over several weeks to allow their gut microbiome to adapt to the high fibre content. To help retrain your gut, it is advised to freeze the first loaf you make and follow the instructions in the feature here, which suggest consuming small amounts and chewing slowly. It can take time to rebuild your ability to digest gluten and fibre if you have had a break from them.

Biodegradable packaging:

The biodegradable materials used in this packaging are derived from rice, potatoes, and corn. If you have an allergy to any of these ingredients, please contact us, and we can explore alternative packaging options for you.

Disclaimer:
This bread is designed to support gut health and increase fibre intake. However, individual tolerance to fibre and gluten can vary, particularly for those with digestive conditions like IBS or other sensitivities. Please consult a healthcare professional before introducing new high-fibre foods into your diet, especially if you have a pre-existing medical condition. This product is not intended to diagnose, treat, cure, or prevent any disease.

A look behind the product. CRAFT

About The Brand
The Sourdough School is dedicated to research and development of sourdough bread baking, headed by Dr. Vanessa Kimbell.

Vanessa Kimbell heads The Sourdough School in Northamptonshire. She's regularly found up to elbows in dough and hosting bread-making classes to students from around the world. Vanessa is a third generation baker of Italian descent and has previously trained in several French bakeries.

The Sourdough School