Here is my go to bread, for daily use. Very high in fibre and low in gluten. Basically super healthy. It is a small compact loaf, because of the low gluten it doesn’t rise like other breads which makes it a small compact loaf. But one slice is an equivalent to a normal sized slice of bread, only ten times healthier. No bloating, just pure grains and goodness.
⏰ Cooking time :
🍴Makes : 1 small loaf
1 C. + 2 tbsp. milk of choice, warm about at 100 ° F
2 tsp. Yeast
1 tbsp. Organic Coconut Sugar
2 C. Dark Rye Flour
1 C. Plain Spelt Flour
1/4 C. Oat Fiber
1/4 C. Ground Flaxseed
1 tsp. Pink Himalayan Salt
2 tbsp. Extra Virgin Olive Oil
1/2 C. Cooked Rye or Organic Spelt Berries
In a bowl, mix the warm milk with the sugar, add the yeast and stir to dissolve. Let sit for 5 to 10 minutes until frothy. Add the olive oil.
In the bowl of your mixer fitted with the hook attachment, place the flours, the fibre and flax. Stir to mix a little.
When the yeast mixture is ready pour is slowly into the bowl with the flour. With the machine running on low. Once the yeast liquid is mixed in add the salt.
Knead for ten minutes on medium. The last minute add the whole cooked grains and mix in gently with the machine on low.
Turn out the dough, Knead a little and form in to a ball. Place in an oiled bowl and cover with oiled cling film. Let rise for at least two hours. Although is doesn’t rise much leave for this amount of time.
After this time, place the dough into the oiled baking tin, sprinkle over some oat fibre if you like. Cover loosely with oiled cling film and leave to rise again for 30 minutes.
Meanwhile pre heat the oven to 375 ° F / 190 C
Place the tin in the middle of the oven on a rack, bake for about 40 minutes. Tap to see if it sounds hollow after this time. Remove from oven and leave to cool completely before slicing.
Not quite what you are looking for? How about Rye/Spelt bread .
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