Sugarless Multiseed Rye Bread #BreadBakers
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I am trying to cut out the wheat or All purpose flour breads in my diet as much as I can, trying to be healthy and incorporating some super foods in my diet. This month in our Bread Baker’s challenge hosted by Mayuri of Mayuri Jikoni’s asked us to bake a bread with seeds. When we talk about seeds the first few seeds we can think of now is Sunflower, pumpkin , Chia etc, based on the trend nowadays to incorporate this in everything we can. But the list of edible seeds is too huge. The Most important edible seeds by weight are cereals, followed by legumes and then nuts. Yes cereals are seeds. I think I might be wrong, anything which we can sow under the soil can be termed as seeds. The list of edible seeds can be found here, which was shared by Mayuri and I am grateful to her to widen my knowledge on the list of edible seeds and would like to thank you to give the opportunity to think different and bake a bread made with seeds.
I decided to Bake the bread with Rye Flour. Rye is a grass grown extensively as a grain, a cover crop and a forage crop. It is closely related to barley and wheat. Rye grain is used for flour, rye bread, rye beer, crisp bread , alcohol and animal fodder. Rye has a lower gluten content than wheat flour, due to this breads made with rye flour are more compact and dense. Rye flour usually retains a large quantity of nutrients, unlike refined wheat flour. Rye is a good source of fiber and promotes weight loss and may be a better choice than wheat bread for person with diabetes. (Source Wikipedia)
This is my first time making a bread with Rye Flour or using Rye Flour and obviously I was a bit nervous. On top of it I added a whole bunch of seeds like Flax seeds, Chia Seeds, Pumpkin Seeds, Sunflower Seeds, Sesame and nuts like Almond, Walnut and to add to the sweetness I added Dates. I did not want to add any white sugar or honey or in short processed sugar so I decided to add Banana to impart the sweetness to the bread. The original recipe is taken from here, but I tweaked it a lot. The taste of this is not like a typical bread and may not suit everyone’s taste, but if you are looking for a healthy substitute, I highly recommend this Sugarless Multiseed Rye Bread. I enjoyed this mildly sweet and yet crunchy healthy bread as a mid morning snack with a cup of my green tea.
So here goes the recipe:
- 140 gm Rye Flour
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoon chia seeds
- 1 tablespoon flax seeds
- 85 gm Mix of Almonds & Walnuts (one can use any other combination)
- 35 gm Sesame Seeds
- 65 gm Pumpkin seeds
- 70 gm Sunflower Seeds
- 30 gm Dates (Seeds removed and chopped
- 1/2 teaspoon ground Cinnamon
- 1/2 teaspoon ground ginger
- 45 ml Sunflower Oil (vegetable/Olive)
- 1/2 medium size banana grated (one can use 15 ml of honey or maple syrup)
- 1 1/2 teaspoon lemon juice (can be replaced by vinegar)
- 360 ml Water
- 2 teaspoon of flax seeds for sprinkling on top.
- I dry roasted the nuts and seeds in a pan, one can skip this step if required, but its best to do so.
- First dry roast the almonds & Walnuts on a slow or medium gas. Do not put it on too high as it might burn.
- Then in the same pan dry roast the Sesame seeds, pumpkin and sunflower seeds. You will understand that they are roasted when it starts to crackle.
- Let the nuts and seeds cool completely before using.
- Chop the almonds & walnuts.
- Remove the seeds of Dates and chop them.
- In a bowl first mix the dry ingredients i.e, Rye Flour, baking soda, salt, cinnamon, ginger, chia seeds, Almonds & Walnuts, Sesame Seeds, Pumpkin seeds and Sunflower Seeds.
- In a separate bowl add water, oil, lemon juice and banana.
- Now mix in the wet ingredients into the dry.
- Let the batter sit for alteast 30 minutes so that the chia seeds and flax seeds have a chance to activate in the added moisture (to become egg like)
- Preheat the oven to 170 Deg C (No Fan) and 150 Deg C (Fan based oven) and grease a 1 kg tin with a bit of oil. (I would also recommend using a baking paper to line the tin as it is a tough bread and difficult to remove, I had skipped the step but will not do next time.)
- Pour the batter into the greased tin and sprinkle the top with flax seeds.
- Let it bake for another 60-90 minutes until a toothpick or skewer inserted comes out clean. More or less baking time might be required. Mine took roughly around 90 minutes. So keep an eye after 50 minutes.
- Remove from the oven, let it cool for 30 minutes atleast.
- Flip, cut and serve.
- This bread can be freezed and defrosted as required.
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