Rye bread

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 10
Servings 8
Time 20

Ingredients

  • 500
    ml
    rye flour
  • 250
    ml
    buckwheat flour
  • 10
    ml
    xanthan (guar) gum
  • 12
    ml
    baking powder
  • 5
    ml
    whole cumin and caraway seeds, mixed
  • 30
    ml
    pumpkin seeds or sunfl ower seeds
  • 30
    ml
    molasses
  • 1
    large egg, lightly beaten
  • 30
    ml
    olive oil
  • 1
    handful
    extra pumpkin or sunflower seeds, for topping
 

Method

60
 
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.

 

Read more on: bake
 

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