Naturally Genius Ancient Grains & Seeds Bloomer

Crafted with Megan McKenna

Co-created with Megan McKenna, our naturally delicious Ancient Grains & Seeds Bloomer is bursting with crunchy Millet, Linseed, Sunflower and Chia seeds, and topped with a rainbow of tricolour Quinoa and Sunflower seeds, a hearty treat for the tastebuds!
Where to buy
What's in them?

Water, Starches (Maize, Tapioca, Potato), Rice Flour, Mixed Seeds (12%) (Millet, Linseed, Chia, Sunflower), Vegetable Fibres (Bamboo, Linseed, Chickpea, Maize), Rapeseed Oil, Psyllium Husk Powder, Rice Protein, Teff Flour, Yeast, Stabiliser (Hydroxypropyl Methyl Cellulose*), Sugar, Salt, Fermented Maize Starch, Apple Extract, Apple Cider Vinegar, Quinoa. *Derived from Plant Material.

Made without Wheat. May contan Egg. Not suitable for those with an Egg allergy.

Why It’s Genius
Ingredient checker
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Bamboo fibre
What is it? Bamboo isn’t just for pandas. We use the edible, vegetable parts of the bamboo and turn them into a fine powder.
What's it doing in my bread? Bamboo is brilliant at absorbing and holding water – ensuring our bread doesn’t dry out and so stays fresher longer. As a natural fibre, this part of the bamboo is good for digestion and gut health too.
Millet seed
What is it? Millet is a small-grained cereal that has been cultivated for thousands of years. Baked into our bread they provide a tasty and nutritious crunch!
What's it doing in my bread? Millet is considered to be an excellent alternative to wheat thanks to its nutritional properties. It is a rich source of calcium and adds protein and amino acids to our bread as well as the fibre, vitamin E and monounsaturated fats found in most seeds.
Potato Starch Psyllium Husk Powder
What is it? We extract potato starch from the root tubers of potatoes. It has a neutral colour, taste and flavour.
What's it doing in my bread? Science at work! The potato starch helps forms a gel that supports the rising structure of the bread, which then bursts into soft, fluffy molecules between air bubbles to create Genius' soft crumb. Potato starch also makes for a great digestible source of carbohydrates, which release energy slowly - this helps to stave off hunger and you keep going for longer.
What is it? It’s the seed husk of a small, herbaceous plant grown in India and it’s been used for thousands of years to aid digestion. It’s totally natural and collected by ‘winnowing’ the harvested seeds, a method of separating the husk from the seed by rolling it in a stream of air. It’s got a slightly odd name but it’s a really important ingredient in making gluten-free bread.
What's it doing in my bread? A few different things. Psyllium has an incredible water retaining ability which helps our bread stay moist and fresh and holds everything together during baking. It becomes stretchy when water is added, mimicking the elasticity of gluten without any of the nasty side effects. (If you’ve ever made traditional bread, you’ll know how stretchy the dough needs to be to make a good loaf). And the best part is it does all these things AND it’s a great source of dietary fibre.
Tapioca Starch
What is it? Tapioca is a starch and a staple foodstuff in some countries. It comes from the cassava root which hails from Brazil.
What's it doing in my bread? Tapioca works well as an addition to heavier flours - it lightens the result (so you get a fluffy loaf!) and also contributes to the binding properties that we need for successful gluten-free baking.
Vegetable Fibres: Citrus Fibre, Pea Fibre, Potato Fibre, Psyllium Fibre, Seaweed Fibre
What is it? A blend of different dietary fibres, all from vegetables (Citrus Fibre, Pea Fibre, Potato Fibre, Psyllium Fibre, Seaweed Fibre).
What's it doing in my bread? As with other fibres, this helps with retaining moisture, keeping the bread fresher for longer. As well as being brilliant for gut health, dietary fibre is associated with lower risk of heart disease, stroke and type 2 diabetes – so we all need to eat more of it. Happily, Genius is much higher in dietary fibre than most other breads.
Yeast
What is it? Yeast is actually the name for little microorganisms which are technically classified as members of the fungus family - but don't let that put you off! Yeast is used in all leavened breadmaking and has been for as long as there's been bread.
What's it doing in my bread? Letting dough 'rest' is a hugely important part of the breadmaking process. This is when the yeast gets to work, converting sugar into carbon dioxide which bubbles through the mixture helping the bread to rise. The yeast is then burnt off in the heat of the oven and we're left with a wonderful, fluffy loaf. As a natural source of B vitamins, it also aids digestion and your metabolism, supports the nervous system and keeps the skin, hair, eyes, mouth and liver healthy.
Nutritional info
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