Microbiome Bread

This has to be the best recipe for balancing your microbiome without depriving yourself of bread. Wheat and yeast free while packed with nutrients, it is gentle, digestible but scours all that junk out of a post-Christmas gut. The oats as they are not boiled are a gentle yet efficient gut cleaner, natural yoghurt gives good bacteria and is soothing, flax gives omegas and seeds add in multiple nutrients, soda ensures you avoid yeasts and also neutralises acidity.

The taste is delicious and slightly sweet, but there is only the equivalent of a single teaspoon of sugar in the whole loaf.


  • A 500g pot of organic, low-fat, natural yoghurt. Make sure there is no added sugar.

  • 1 teaspoon of black treacle

  • 1 egg

  • 350g organic porridge oats (the Sassistas prefer Flahavan's from Ireland)

  • Two tablespoons of milled flax seed

  • Half a handful of pumpkin seeds, sunflower seed, chia seeds – make up your own mix

  • 2 teaspoons baking soda

To make

Put the yoghurt, treacle and egg in a bowl and whisk together using a non-electric hand whisk.

Add in the milled flax and your seed mix

Put the soda in the oats and mix well, then stir into the yoghurt mix.

Spoon into a lightly oiled 1 pound loaf tin

Bake at 180˚ Centigrade for 30 minutes then reduce heat to 150˚ and bake for a further 30 minutes.

Let the loaf sit in the tin for 10 minutes then put on a rack to cool.

The temptation is to slather this with butter and devour – but the moistness means you really do not need anything. If you want a spread, opt for avocado, nut butters or low fat organic soft cheese.

Getting creative

This bread is so very versatile, you can play with the flavours. So far we have tried:

  • Using only a tablespoon of milled flax seed and adding a good handful of chopped walnuts – perfect for eating with smoked salmon and avocado

  • Swapping the seeds for 3 teaspoons dry sage and 10 spring onions finely chopped

  • Fresh tarragon finely chopped (keep the milled flax seeds in for this version)

  • 3 tablespoons of grated fresh parmesan and chopped fresh basil


Thanks to Theresa V of Longford, Ireland for sharing this recipe.

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