Superpowered Super Seeded Farmhouse

Powered with not one but three types of seeds, this rocket of a loaf makes a tasty and nutritious alternative to everyday bread.
Gut Lovin’ Greatness Unlike ordinary bread, our Superpowered Super Seeded Farmhouse loaf is baked with a touch of chicory root - a prebiotic fiber that feeds your friendly gut bacteria. Not only is this gut lovin’ loaf high in fiber, its gluten free and boosted with a whole host of vits and mins too. Clever. (Genius, really.)
Why It’s Genius
What’s In It?

Water, Starches (Potato, Corn, Tapioca), Mixed Seeds (11%) (Sunflower, Linseed, Millet, Flaxseed, Poppy), Chicory Root Fiber, Rice Flour, Rapeseed Oil, Psyllium Husk, Contains 2% Or Less Of: Vegetable Glycerin, Yeast, Modified Cellulose, Bamboo Fiber, Egg White, Black Treacle, Iodized Salt (Salt, Potassium Iodate), Apple Extract, Fermented Corn Starch, Xanthan Gum. Vitamins & Minerals: Calcium Carbonate, Niacin, Iron, Riboflavin, Thiamin, Folic Acid.

Contains: Egg. Made Without Wheat.
Suitable for Celiacs and Vegetarians.

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
Beta Carotene (color) Black Treacle
What is it? Beta Carotene is a natural pigment found in carrots and palm fruit (in a nutshell, it’s why carrots are orange).
What's it doing in my bread? To add a bit of natural color to our bread. It brings a bit of extra vitamin A too.
What is it? Black treacle is left when sugarcane or sugar beets are refined into sugar. Treacle is also sometime called mollases.
What's it doing in my bread? Black treacle helps start the yeast fermentation process and it adds a golden color and rich flavor to our brown breads. It's also rich in iron and vitamin B meaning it supports healthy blood cells and our metabolisms.
Calcium Carbonate Caster sugar Chicory Root Fiber Concentrated Fruit Juice: Grape Corn starch
What is it? Calcium. At Genius we fortify our breads. Fortification describes adding more good things like vitamins and minerals to our food. It’s common in cereals and breads.
What's it doing in my bread? Genius breads are already good for gut health – adding extra vitamins and minerals makes them good for you in lots of other ways too.
What is it? Caster sugar is the name given to finely milled granulated sugar and, for that reason, it's sometimes called 'superfine' sugar.
What's it doing in my bread? We couldn't get that beautiful rise in our loaves if it weren't for the magic work sugar does in kick starting yeast fermentation. As yeast feeds on the sugar, it releases harmless but helpful bubbles of carbon dioxide.
What is it? The fiber-packed root of the chicory plant.
What's it doing in my bread? Fiber, fiber and more fiber. This chicory extract is full of soluble fiber, which means our bread can be too. It’s become a really popular prebiotic in the past few years, with lots of people eating it to help support their gut health.
What is it? This is concentrated grape juice made by gently heating the fruit to remove excess moisture.
What's it doing in my bread? The sugars and polyols naturally present in fruit act as humectants and protect our bread from drying out, helping it stay fresher for longer.
What is it? Corn is a natural grain (much like wheat, oats and barley, but gluten free) which we mill and sieve into flour. It's sometimes called Maize Starch. Rich in carbohydrates, it’s one of the world’s main sources of food.
What's it doing in my bread? This is the gluten-free flour we make our bread from. It’s also a great source of dietary fiber and, as it’s filled with nutritious carbohydrates, a healthy source of energy.
Dark Muscovado Sugar Dextrose Dried Egg White
What is it? Dark muscovado is a partially refined sugar which has a strong molasses content and treacly flavor. It contains higher levels of various minerals than processed white sugar (for this reason, some people consider it to be healthier). It is the darkest sugar you can buy and has its own delicious flavor.
What's it doing in my bread? Sugar is essential in bread making to get the yeast fermentation started. But muscovado's dark color and rich flavor have added benefits for the color and taste of Genius bread.
What is it? Dextrose is the main naturally occurring form of glucose (sugar), chemically identical to the sugar found in our blood.
What's it doing in my bread? We couldn't get that beautiful rise in our loaves if it weren't for the magic work this sugar does in kick starting yeast fermentation. As yeast feeds on the sugar, it releases harmless but helpful bubbles of carbon dioxide.
What is it? Egg whites from barn-raised hens; we separate these from the yolks and then dry them.
What's it doing in my bread? This helps our bread to aerate during baking, giving it a lighter texture and a lovely, fine crumb. Eggs are a great source of protein and vitamins too, making this a win-win ingredient.
Fermented Maize Starch Flavoring Folic Acid Free Range Dried Egg Free Range Dried Egg White Free Range Egg
What is it? A powder made from by-products of fermenting maize (sometimes known as corn).
What's it doing in my bread? This naturally controls the acidity of our bread which helps stop yeasts and mould from growing. Basically, it helps our bread stay fresher for longer, reducing the need for artificial preservatives or additives in our bread.
What is it? A bespoke blend of extracts and fermentates of natural non-dairy ingredients that tastes just like butter.
What's it doing in my bread? Delivers the signature buttery flavor of a traditional brioche, yet is still dairy free
What is it? Folic Acid helps the body maintain and create new cells. At Genius we fortify our breads. Fortification describes adding more good things like vitamins and minerals to our food. It’s common in cereals and breads.
What's it doing in my bread? Genius breads are already good for gut health – adding extra vitamins and minerals makes them good for you in lots of other ways too. For example, vitamin D is a nutrient we all need, but some struggle to get enough of (especially as our main source is sunshine!).
What is it? Just free range eggs, in liquid form.
What's it doing in my bread? As with lots of baking, eggs help things set. Again, this helps give Genius bread the texture and crumb that we all love. And again, there’s lots of vitamin and protein goodness to be had too.
What is it? Just free range eggs, in liquid form.
What's it doing in my bread? As with lots of baking, eggs help things set. Again, this helps give Genius bread the texture and crumb that we all love. And again, there’s lots of vitamin and protein goodness to be had too.
What is it? Just free range eggs
What's it doing in my bread? As with lots of baking, eggs help things set. Again, this helps give Genius bread the texture and crumb that we all love. And again, there’s lots of vitamin and protein goodness to be had too.
Ground Cassia Cinnamon Ground Golden Flaxseed Ground Yellow Maize Starch
What is it? Cassia cinnamon is the kind of cinnamon you will be most familiar with and have most likely tried before. It comes from the bark of a cinnamon tree which is scraped off cut branches (usually after a fall of rain which makes this easier), dried and then ground down so that we can use it in cooking.
What's it doing in my bread? Cinnamon is primarily there to provide flavor. However, did you know that it has many impressive health benefits too? It can regulate blood sugar levels, reduce heart disease risk factors and aid digestion!
What is it? Golden flaxseed is another variety of these little nutritional boosters you can find in some of our bread.
What's it doing in my bread? Did we mention that flaxseeds are brilliant for increasing your levels of vitamin E and monounsaturated fats? They help to keep our hearts healthy and our bodies disease-free. Milled golden flaxseed helps give Genius bread a lovely texture.
What is it? Ground yellow maize starch comes from typical yellow corn but isn't ground quite as finely as cornflour.
What's it doing in my bread? This is another ingredient that helps us achieve that perfect bread crumb texture, and it works together with the other starches to help you feel fuller for longer.
Humectant (Vegetable Glycerol) Hydroxypropyl Methyl Cellulose
What is it? 'Humectants' are products that help with moisture retention. Ours are made from vegetable fats like olive or sunflower oil.
What's it doing in my bread? These humectants protect our bread from drying out, helping it stay fresher for longer.
What is it? A special ingredient extracted from the bark of birch trees that’s totally safe to eat.
What's it doing in my bread? It’s essential to creating the lovely bubbly structure that makes our bread soft & delicious without having to rely on gluten.
Iodized Salt (salt, potassium iodate) Iron
What is it? Most salt that we buy in stores is iodized (and in some countries, this is how it must be sold by law). Iodizing is a process of mixing table salt with tiny quantities of the micronutrient iodine.
What's it doing in my bread? It provides an essential source of iodine in the diet, preventing deficiencies which can impact thyroid function or pre-natal development.
What is it? Iron. At Genius we fortify our breads. Fortification describes adding more good things like vitamins and minerals to our food. It’s common in cereals and breads.
What's it doing in my bread? Genius breads are already good for gut health – adding extra vitamins and minerals makes them good for you in lots of other ways too. For example, vitamin D is a nutrient we all need, but struggle to get enough of (especially as our main source is sunshine!).
Linseed
What is it? Linseed is another name for flaxseed. These are the little brown seeds you can spot dotted about in our bread.
What's it doing in my bread? We've added some linseed to provide some lovely crunch to our loaves. They're also great for improving your digestion, lowering cholesterol and reducing sugar cravings.
Milled Brown Flaxseed Millet seed Mixed Spice
What is it? Flaxseed - also known as linseed - has been cultivated for thousands of years and has lots of benefits for bakers (and bread-lovers!).
What's it doing in my bread? Flaxseed is packed with omega-3 essential fatty acids which are great for brain function. These little seeds also contain more lignans (a kind of antioxidant) than other plant foods. Milled flaxseed helps give Genius bread a lovely texture.
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 fiber, vitamin E and monounsaturated fats found in most seeds.
What is it? A mixture of ground spices, such as Cilantro, Cinnamon, Ginger, Nutmeg, Fennel, Cloves, Cardamom. You might have a similar spice mix in a jar in your own pantry.
What's it doing in my bread? Mixed spice is often used in cakes, pastries and stews to a provide a lovely golden color and warming flavor. It is the secret ingredient in our Cinnamon Raisin loaf.
Niacin
What is it? A form of Vitamin B3. At Genius we fortify our breads. Fortification describes adding more good things like vitamins and minerals to our food. It’s common in cereals and breads.
What's it doing in my bread? Genius breads are already good for gut health – adding extra vitamins and minerals makes them good for you in lots of other ways too.
Partially Inverted Sugar Syrup Poppy Seed (blue) Potato Starch Psyllium Husk Powder
What is it? Golden syrup or light treacle is a thick, amber-colored sugar syrup that lots of people have in their cupboards (it’s great on pancakes!). It’s made by treating a sugar solution with acid to produce a sweeter syrup.
What's it doing in my bread? Like all sugars, syrup is excellent food for yeast – helping kick start the fermentation process. It also adds to the flavor of our bread, and helps give a lovely color to the crust.
What is it? Blue poppy seeds are actually black but are named for the blue poppies they would grow into if left to their own devices. Baked into our bread they provide a tasty and nutritious crunch!
What's it doing in my bread? Poppy seeds not only look pretty and add a sweet, nutty flavor to our bread, but they are also a fantastic source of dietary fiber with oodles of nutritional benefits - just like other seeds!
What is it? We extract potato starch from the root tubers of potatoes. It has a neutral color, taste and flavor.
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 fiber.
Riboflavin Rice Bran Rice Flour Rice Starch
What is it? Vitamin B2. At Genius we fortify our breads. Fortification describes adding more good things like vitamins and minerals to our food. It’s common in cereals and breads.
What's it doing in my bread? Genius breads are already good for gut health - adding extra vitamins and minerals makes them good for you in lots of other ways too.
What is it? This is the fiber that’s removed from rice when converted from brown to white (as brown rice fans, we reckon this is the good bit!).
What's it doing in my bread? As with other fiber, this helps with moistness, wholegrain appearance and ‘bite’, and is brilliant for digestion and gut health – it’s full of antioxidants too.
What is it? Rice flour is made by grinding raw rice all the way down into a superfine powder. It's much gentler on the stomach than gluten containing flours.
What's it doing in my bread? Rice flour works towards creating a lovely soft texture and also gives a slow, steady release of carbohydrates.
What is it? Rice flour is made by grinding raw rice all the way down into a superfine powder. It's much gentler on the stomach than gluten containing flours.
What's it doing in my bread? Rice flour works towards creating a lovely soft texture and also gives a slow, steady release of carbohydrates.
Sugar Beet Fiber Sunflower Seeds
What is it? This is the healthy fiber of the sugar beet plant, after the sugar has been removed. We mill this to create flakes.
What's it doing in my bread? As well as being good at binding water to other ingredients, sugar beet fiber gives the distinctive wholegrain appearance and added ‘bite’ of brown bread.
What is it? You've probably eaten sunflower seeds before! Their flavor and nutritional benefits mean they're used in lots of foods. They're often eaten as a tasty snack too.
What's it doing in my bread? Sunflower seeds have a delicious flavor and, thanks to their size, give your toast and sandwiches a bit of extra bite. That's as well as providing you with fiber and other life-enhancing nutrients such as Vitamin B-6, magnesium and iron.
Tapioca Starch Thiamine
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.
What is it? Thiamine is more commonly known as Vitamin B1 and it helps the body break down and release from our food. At Genius we fortify our breads. Fortification describes adding more good things like vitamins and minerals to our food. It’s common in cereals and breads.
What's it doing in my bread? Genius breads are already good for gut health – adding extra vitamins and minerals makes them good for you in lots of other ways too.
Vegetable Fibers: Citrus Fiber, Pea Fiber, Potato Fiber, Psyllium Fiber, Seaweed Fiber Vegetable Oil (rapeseed oil)
What is it? A blend of different dietary fibers, all from vegetables (Citrus Fiber, Pea Fiber, Potato Fiber, Psyllium Fiber, Seaweed Fiber).
What's it doing in my bread? As with other fibers, this helps with retaining moisture, keeping the bread fresher for longer. As well as being brilliant for gut health, dietary fiber 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 fiber than most other breads.
What is it? Rapeseed oil is a natural vegetable oil with a mild flavor - which is why it's often found in breads as well as lots of recipes for cakes, pastries and margarine.
What's it doing in my bread? Rapeseed oil makes a brilliant addition to any bread as it is both low in saturated fat (something we should all try and cut down on) and rich in vitamin E (a natural anti-oxidant we can always use more of). It acts as a humectant, which keeps our products fresher for longer.
Xanthan Gum
What is it? A very common thickener made from fermented sugars, used in lots of foods.
What's it doing in my bread? Gluten is the reason traditional dough is a bit sticky. In Genius bread, we use a little bit of natural Xanthan gum to get this stickiness and help bind our ingredients together during proving and baking.
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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