Here is my go to bread, for daily use. Very high in fibre and super healthy. It’s a small compact loaf, but one slice is an equivalent to a normal sized slice of bread, only ten times healthier. Pure grains and goodness and very filling.
Makes 1 small loaf
Needed : 8 Inch x 4 Inch Loaf Pan
INGREDIENTS:
- 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
INSTRUCTIONS:
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.
TCS 
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So wholesome!
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This so much reminds me of a dark rye “peasant” bread we used to love as kids in the old country! Not the American pumpernickel bread painted black with food coloring, but the real one, like yours – with tomatoes and feta, yummm!
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Thank you Dolly, I actually made it with a bread in mind I use to buy from a deli in New York, it was called Russian Health bread, a really dark rye. They were hand made and so good.
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They still have those in Russian stores, but they are not kosher any more, AND most of them started using food coloring…
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I love such bread recipes that use more than one type of flour. The bread looks great! 🙂
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Thank you Ronit. It’s really filling, so you end up eating less bread, which I think is a good thing for me because I love bread way too much.
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It’s indeed such a contradiction, but I too found out that when use different flours, I enjoy bread more – while eating less! 🙂
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Yum! Your photos are delectable! I am not one for making bread, but the presentation of your food makes me wonder if I should give it a whirl. Lovely post!
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Thank you Vanessa, that’s so kind of you. Once you start baking your own bread, you’ll never stop. Give it a go, you’ll see.
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