Seeded Rye Bread

Recipe by Jac

Servings

servings

Calories

146

kcal

Total time

hours

I would recommend this delicious rye bread to anyone who wants to eat bread guilt-free. Normal bread is full of empty calories and leaves you hungry within a short period of time. This bread is different – you only need one slice and it has a fantastic balance of protein to carbs.

Ingredients

400 ml (14.1oz) water
2 tbsp olive oil
50 g (1.8oz) porridge oats
50 g (1.8oz) hemp protein
160 g (5.6oz) rye flour
150 g (5.3oz) kamut flour
2 tsp yeast
40 g (1.4oz) ground almonds
1 tsp baking powder
10 g (1 heaped tsp) black treacle
15 g (1 tbsp) sunflower seeds
15 g (1 tbsp) pumpkin seeds
2 tsp soy sauce

Directions

Place the bread machine pan or large mixing bowl on a digital scale (this is not essential but makes measuring out the ingredients simpler). Put the water and oil in the bowl or pan.
Then add the oats, hemp protein, rye flour, kamut flour, yeast, ground almonds, baking powder, black treacle, seeds and soy sauce.
If you’re using a bread machine, that’s it, place the pan in the machine and use the brown bread setting.
If you’re making it by hand, stir all the ingredients together really thoroughly until you have a thick dough.
Tip the dough into a large (1kg/2lb) loaf tin, cover and leave to rise in a warm place for 1 hour.
Pre-heat the oven to 200C/400F/gas 6. Bake for 50 minutes to 1 hour.

Nutritional Information

Calories 146 | Fat 5.8g | Net carbs 17.5g | Protein 6.2g
The simplest way to always have rye toast available is to cut the bread into fourteen slices when cool. Pop into a freezer bag and freeze. Then take out one slice of bread at a time and toast on a medium-high setting.

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