I am on the last of my turkey barley soup (figured you had enough of those recipes)…but what I’ll miss the most is what went alongside: the homemade rye bread. To date, I have had the worst luck with yeast breads. Not sure if its my oven, the vessel I put the loaf into, or one too few “Hail Mary’s.” Yes, I do use whole grain flours, but I also follow recipes, as making bread is pretty much an exact science. So with one of my favorite bread flavors being rye, I decided to mix it up a little and blend a few of my ‘successful’ ingredients together.
Rye is a great source of fiber and helps reduce diabetes and heart health. It is also very high in manganese which creates essential enzymes for building bones. Manganese also aids in the absorption of calcium, proper functioning of thyroid, sex hormones, regulating blood sugar level, and metabolism of fats and carbohydrates (source.)
Rye Bread – Makes one loaf
This is called a ‘quickbread’ as it doesn’t contain yeast or the time it takes to rise. If you don’t have one of the oils, you can use 1/2 cup of any neutral flavor.
1 cup organic dark rye flour
1 cup spelt of whole wheat flour
2 TB Sucanat or brown sugar
1 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda
2 tsp caraway seeds
1 cup organic milk
1 free-range egg
1/4 cup olive oil
1/4 cup sesame oil (untoasted)
Mix together dry ingredients. Combine liquids and stir into dry ingredients. Scoop into greased loaf pan. Bake at 400 for 30 minutes, or until toothpick comes out clean. Cool before slicing.
>>A few edits from previous posts:
In the goat cheese on cucumber recipe, I made a typo for the amount of cumin seeds. It should be 2 teaspoons – not TB.
And for the Pumpkin Cheesecake, the original filling amount was for two crusts, so I reduced it in half. Or you could use the extra on its own sprinkled with granola.
Sorry for the oversight – the changes have been made on both.
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