Thursday, July 9, 2020
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| O-O-Omega Spelt and Rye Bread |
"This spelt and rye bread with flax and chia seeds is a delicious bread without the wait of yeast. This is a dense bread, does not rise like ordinary breads, and may be used like a cracker if you like. Slice thin and toast!"
Ingredients :
- 5 tablespoons lecithin
- three tablespoons flax seeds
- 2 tablespoons chia seeds
- 2 cups boiling water
- 1 cup almond milk
- 2 tablespoons honey
- 1 tablespoon molasses
- 6 cups spelt flour
- 2 cups rye flour
- three half teaspoons baking powder
- 1 pinch salt, or to flavor
- half of cup sesame seeds
- 1/2 cup flax seeds
Instructions :
| Prep : 20M | Cook : 24M | Ready in : 1H45M |
|---|
- Preheat oven to 350 tiers F (one hundred seventy five tiers C). Grease 9x5-inch loaf pans.
- Combine lecithin, three tablespoons flax seeds, and chia seeds in a bowl; upload boiling water. Allow seed combination to soak until thickened, approximately 5 minutes.
- Blend seed aggregate in a blender on high velocity until easy. Add almond milk, honey, and molasses; combination till smooth.
- Sift spelt flour, rye flour, baking powder, and salt together right into a bowl; upload sesame seeds and 1/2 cup flax seeds. Pour almond milk mixture into flour mixture and mix until dough is lightly combined and holds together. Divide dough between the organized loaf pans.
- Bake inside the preheated oven until bread is cooked thru and crust is gently browned, approximately 1 hour 20 mins.
Notes :
- Substitute oat flour or brown rice flour for the rye if you like.
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