Sunday, May 15, 2011

DARK RYE BREAD


We have used this bread for anything we would have used traditional bread for in the bad old days, including sandwiches and croutons.
Note: Be sure to read the next post here, "Almond Flour Revisited," before you attempt this recipe.
Enjoy.

Ingredients:
1 1/2 cups ground flax meal
1 teaspoon kosher or sea salt
1 teaspoon baking soda
1 1/2 teaspoons cream of tartar
6 eggs
1/4 cup olive oil 
1/2 cup water
4 tablespoons caraway seeds

Preparation:
Preheat oven to 350 degrees.
Grease a loaf pan with olive oil or (better still) coconut oil. I like to add a piece of parchment for easy removal after baking.

Mix dry ingredients in one bowl except for caraway seeds.
Mix wet ingredients in another bowl.
Stir wet ingredients into dry, then mix in caraway seeds.
Allow batter to sit for 1 or 2 minutes to "thicken."
Pour the batter into the loaf pan, and bake for 50-60 minutes.

Cool and serve.


15 comments:

  1. Is there any other flour that can be used in place of ALMOND? My husband is deathly allergic to nuts...so almond flour is out for us! :(

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  2. OH and can this be eaten on the ADVANCED plan?

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  3. Unfortunately, the blanched almond flour is the only flour you can use for this recipe.

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  4. Okay...thanks so much Lin xox

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  5. Can this be done in a bread making machine? Or do you recommend just putting it in the oven?

    I bought some ALMOND FLOUR..wow...wow...wow...soooooooooooooo....good!Gonna try this recipe next week!!!

    Btw..on the advanced plan are we allowed to use YEAST? If so..what brand do you suggest?

    HUGZ

    ~ DONNA ~

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  6. Just use the oven. I don't know about the yeast - I have never needed it (no pun intended).

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  7. Hahahah...okay...I prefer not to use yeast anyways..thanks so much for all of your help!

    HUGZ

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  8. Oh, Lin this looks awesome...love that there is no yeast.....I've been waiting for you to find one that you approved of! I can hardly wait to make a loaf, but I have an egg sensitivity so I've been using "flax eggs" or chia seeds for substituting;however, 3 eggs is the most that I have successfully subbed in any recipe....do you have any suggestions? Thanks in advance!!

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  9. The only thing I can suggest is making half the recipe. Actually, when I found this recipe, I "maximized" it, and doubled it so it would make a giant big loaf of bread, like we are all more accustomed to. The first time I tested it, using only half the recipe ingredients, it really was equally good, it just didn't LOOK as gorgeous.
    Let me know how this works out for you.

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  10. Thanks, Lin! I actually made a loaf this morning already, and used only 4 actual eggs + 2 eggs using chia seeds....it looks and smells wonderful, but we haven't tried a piece yet....so I'll let you know....I might need to half it as you suggested, but I like a big loaf also! lol!

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  11. Quick question Lin when I measure the dry ingredients should I make it really packed in the measuring cup or just let it fall lighting into the cup? I'm not a big baker so I just want to be sure because sometimes they say in recipes that you need 1 cup PACKED tighly..so really it ends up being a little more than a cup.

    HUGZ

    ~ Donna ~

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  12. Measure gently. The only time you really want to "pack" a measuring cup is when you are measuring brown sugar (which, of course, we no longer need concern ourselves with!).
    Enjoy.

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  13. K so I made this yesterday..and WOW I was pleasantly surprised at how tasty it is and so DELICIOUS for sandwiches. My hubby loved it! Now... we did forgot to check the time and I think I MAY have under cooked it a bit cause it was a bit moist. Next time I will be sure to watch the time much more closely. ;)

    I was wondering if I put in LESS ground flax meal and more almond four would that be fine? I also did not have caraway seeds so I used roasted sesame seeds instead. Still tastes fantastic.

    Also by your picture here my break turned a much deeper rich colour a bit more brown.

    And I used the parchment paper ..WOW super easy removal!!!

    LOVE D

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  14. We love your bread(though I did cut down on the caraway greatly since my son doesn't like really strong flavours) and I recently made a Cinnamon Raisin loaf also which the hubby has been the only one to sample so far....it didn't rise quite as much, but that might be due to the egg substitution/decrease. Have you tried making it as a sourdough loaf? What do you think about that? Thanks, Lin!

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  15. Except to say that raisins are loaded with sugar, I can't comment on the Cinnamon Raisin loaf - it is not a recipe of mine. I am not sure about the sourdough idea, either, since I can't scrutinize the recipe to make sure it is "Advanced-Plan-Friendly."

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