Rye bread

Name: Rye bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 500.00 ml rye flour; 250.00 ml buckwheat flour; 10.00 ml xanthan gum; 12.00 ml Baking powder; 5.00 ml cumin and caraway seeds; 30.00 ml pumpkin seeds or sunflower seeds; 30.00 ml molasses; 1.00 eggs large, lightly beaten; 30.00 ml fresh chillies 573; 1.00 handful pumpkin seeds or sunflower seeds

8 servings Prep: 20 mins, Cooking: 1 hr

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By Food24 November 03 2009

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Ingredients (10)

500.00 ml	rye flour
250.00 ml	buckwheat flour
10.00 ml	xanthan gum
12.00 ml	Baking powder
5.00 ml	cumin — and caraway seeds
30.00 ml	pumpkin seeds — or sunflower seeds
30.00 ml	molasses
1.00	eggs — large, lightly beaten
30.00 ml	fresh chillies — 573
1.00 handful	pumpkin seeds — or sunflower seeds

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Method:

1. Sift the flour, xanthan gum, baking
powder and 5ml salt. Stir in the cumin
and caraway seeds.

2. Combine the molasses, egg and olive
oil with 375ml water. Make a well in the
centre of the dry ingredients and stir in the
liquid until well mixed.

3. Spoon the mixture into a well-greased
loaf tin. Dip a spoon into olive oil, then
use the back of the spoon to spread out
the dough evenly. Sprinkle with extra
seeds and bake in a preheated oven
for one hour or until a skewer comes out
clean. Leave to cool in the tin.