Flour samples with equal amounts of flaxseed and buckwheat (50 g each) were weighed and sieved, followed by mixing with dried yeast, psyllium (4 g), salt (2 g), and guar gum (3 g).

2 slices walnut bread, toasted Method To make the kale, chilli, burrata and tapenade on sourdough, put the kale, chilli, garlic, 1 tbsp olive oil and 2–3 tablespoons water into a wok or frying pan.

Spread half the walnut mixture on each round of dough, leaving a 1-inch margin at the edges. Starting at the bottom, roll each round into a fairly tight log, like a jellyroll.

Divide the batter between the pans. Bake the loaves until golden, 55 minutes to 1 hour. Cool the bread in the pans on a rack for 10 minutes, then invert onto the rack.