Panem Nostrum Cotidianum
Our Daily
Bread.
Three ingredients. Pre-weighed. Pre-blended.
Buckwheat flour, psyllium husk, salt — shipped to your door.
You add water. You bake. The loaf is yours.
— What is PNC Bread
Every table deserves a loaf of its own.
PNC Bread is a pre-weighed, pre-blended baking mix — buckwheat flour, psyllium husk (soluble plant fibre from Plantago ovata seed husks), salt — shipped weekly to your door. You add water. You bake. The loaf is entirely yours.
Not a compromise. Not a substitute. Pure buckwheat — an ancient pseudo-grain, naturally gluten-free, rich in protein and flavour. The three ratios in this bag took months to perfect so you never have to think about them.
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1 070kcalEnergy per loaf
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42gProtein
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30gFibre
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0gSugar
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0gGluten
Whether you bake every day, every second day, every Sunday or once a month — PNC Bread is on your table, not someone else's shelf.
— Three Ingredients
The Foundation of Every Loaf.
Named. Weighted. Certified. The full supply chain follows below.
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01 · Flour
Whole Grain Buckwheat
Fagopyrum esculentum — pseudo-grain
An ancient pseudo-grain — not wheat, botanically related to rhubarb. Earthy, nutty, deeply satisfying. Naturally gluten-free, rich in protein, magnesium and rutin. The soul of the loaf.
300 g · per loaf · 92.7% of mix
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02 · Binder
Psyllium Husk
Plantago ovata — soluble plant fibre
The hidden genius. Psyllium husk is the fine, papery outer layer of Plantago ovata seeds — a natural soluble fibre that absorbs water, forms a gel, and binds the crumb. It replaces gluten entirely. Without it, gluten-free bread crumbles. With it — every slice cuts clean.
15 g · exactly 5% of flour weight
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03 · Mineral
Fine Sea Salt
Sodium chloride · unrefined
Not a seasoning. A flavour activator. At 2.3% of flour weight, salt unlocks buckwheat's natural depth without tasting salty. The loaf is flat without it.
7 g · 2.3% of flour weight
— In depth · Ingredient 02
Psyllium husk — the gel that holds the loaf together.
Psyllium husk is the outer coating of seeds from the Plantago ovata plant, a shrub-like herb native to India and the Middle East. When the seeds contact water they swell into a thick, viscous gel-forming fibre — the entire reason this works for bread without gluten.
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Regularity
Adds bulk + moisture; helps constipation and diarrhoea alike. Same active as Metamucil.
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Cholesterol
Binds bile acids → liver uses cholesterol to make new bile → modestly lowers LDL.
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Blood sugar
Viscous gel slows carbohydrate absorption → blunts post-meal glucose spikes.
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Satiety
Sits in the stomach, slows gastric emptying → helps with feeling full.
In PNC: 15 g per loaf (5% of flour weight). That's all the structure the bread needs — no gluten, no eggs, no flax.
— Three Ingredients · Three Sources
We name every source. Anyone who doesn't is hiding something.
Three ingredients. Three farms. Named, certified, traceable. This is the full supply chain of every PNC Bread loaf.
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Deutschland
01 · Mehl
Buchweizenmehl
Anbau, Mahlung und Lieferung bleiben auf deutschem Boden. Das regional sauberste Buchweizenmehl im europäischen Markt — kontrolliert biologischer Anbau, schonend gereinigt, ohne Zwischentransport.
„Buchweizen. Gewachsen in Deutschland. Gemahlen in Deutschland. Nichts weiter."
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Gujarat · Indien
02 · Bindemittel
Flohsamenschalen
Indische Sorten enthalten 20–30 % Schleimstoffe — europäische nur 10–12 %. Ohne diese Bindekraft hält der Laib nicht zusammen. Direktimport durch Aspermühle, ABCERT-zertifiziert.
„Psyllium. Aus dem einzigen Anbaugebiet der Welt mit ausreichender Quellfähigkeit für glutenfreies Brot. Ohne Zwischenhändler."
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Altaussee · Österreich
03 · Salz
Bergkernsalz
Im Salzbergwerk Altaussee von Hand gebrochen — ohne Sprengstoff, ohne Raffination. 250 Millionen Jahre alt. Ohne Jod, Fluor, Folsäure oder Rieselhilfen.
„Salz. 250 Millionen Jahre alt. Von Hand gebrochen im Herzen der Alpen. Keine Zusätze. Keine Behandlung. Nur Zeit und Gestein."
01 · The empty bowl
A bowl. Nothing else.
You start where every loaf in human history has started — with an empty bowl waiting on a table.
02 · One sachet
Pour the flour, husk, salt.
Three ingredients, pre-weighed by us. Buckwheat, psyllium, sea salt. Empty the sachet. Stir once.
03 · 480 ml of cold water
Pour all at once. Stir 60 seconds.
Cold tap water. The psyllium begins to gel as soon as it touches the flour. Put the spoon down.
04 · Twenty minutes of rest
The dough becomes itself.
Twenty minutes on the counter. The psyllium binds water into a soft, sliceable mass. You did nothing. It did everything.
05 · Seventy minutes at 180 °C
One steady heat. No fiddling.
Into a greased tin. Into the oven. One temperature for the entire bake. The crust darkens. The kitchen fills with the smell.
06 · Yours. Ready.
Yours. Sliceable. Real.
The crumb is set. Slice it. Eat it. Bake it again on Sunday.
— Three Steps. One Loaf.
Mix. Wait. Bake.
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01
Mix
Sachet into bowl. 480 ml cold water. Stir 60 seconds.
60 seconds
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02
Wait
Spoon down. 20 minutes. The psyllium does the rest.
20 minutes
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03
Bake
Greased tin. 180 °C, 70 minutes. One temp. No fiddling.
70 min · one temp
Order Your Loaf.
- € 15per box
- 5loaves / box
- € 3per loaf
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