RYE HEALTH BREAD

INGREDIENTS

350g rye flour 1½t baking powder 1½t salt 1t bicarbonate of soda 1t cream of tartar ¼ cup (125g) oats ¼ cup (125ml) seeds (I like to use a mixture pumpkin seeds, sunflower seeds & flax seeds) 2T honey 1 cup 250ml warm water 1 cup 250ml milk 1 egg

METHOD

Preheat the oven to 180°C and grease a loaf tin. Sieve the dry ingredients together in a large bowl and add the oats and seeds. In a separate bowl or jug, dissolve the honey in the warm water. Add milk, the egg, mixing until well combined. Add the wet ingredients to the dry ingredients and stir until it all comes together. Don’t worry if the dough seems wet at this stage, this will result in a deliciously moist and light bread. Place the dough in the tin, level the top and cut a 1cm deep line down the middle of the bread with a wet knife (this gives the bread a beautiful shape and crust). Bake for 1 hour. Remove from the oven and let it cool in the tin for 10 minutes before turning it out on a wire rack to cool completely. If you slice it immediately, it will be a bit gooey in the centre. Serve with the roasted beetroot hummus. COOKS TIP: Sprinkle seeds in the greased loaf tin before adding the dough; they’ll stick to the crust and look beautiful.

(This recipe makes 1 loaf)

#rye #health #bread