If you are looking for a healthy bread option, you have come to the right place. Seeds and nuts rye bread are loaded with assorted seeds and nuts for the power packed wholesome goodness. This beautiful dark beauty is absolutely gluten free and being someone who are venturing into millets, I'm more than happy to come up with one. Rye or known as ragi are rich with minerals and nutrients vital for body. The combination of rye,seeds and nuts in a loaf are simply irresistible. It will amaze everyone as much as it does to my two Dandelions (my kiddos). The girls adore the loaf with sliced banana drizzled with honey and a sprinkle of chopped hazelnuts.
Ingredients
4 1/2 cups rye flour
1 cup flaxseeds
1/2 cup sesame seeds
1/2 cup pumpkin seeds⁷
1 cup sunflower seeds
1/2 cup chopped walnuts
2 1/2 tsp instant active yeast
2 cups buttermilk
2 cups lukewarm water
1 cup lukewarm milk
1 tbsp salt
Rolled oats for sprinkling
Methods
Combine sugar and yeast in lukewarm water. Stir and let it sit for 5-10 minutes till frothy.
In a stand mixer bowl, attached with dough hook, add rye flour,salt,chopped walnuts,sunflower seeds,pumpkin seeds,sesame seeds and flaxseeds. Stir to combine.
Add the yeast mixture into the dry ingredients. Add buttermilk and milk.
Knead for 10-12 minutes.
Transfer the dough into a large greased bowl amd cover with clean kitchen towel and let it to rise for 1 1/2 hours in a warm place.
Transfer the dough onto a clean working surface dust lightly with flour. Punch the dough and shape it into loaf.
Transfer into a 9"inch greased loaf tin. Sprinkle with rolled oats and sunflower seeds. Cover with clean kitchen towel and let it to proof for another 30 minutes.
Bake in 170'C or 340'F preheated oven for 1 hour or till a skewer inserted in the center of the loaf comes out clean.
Cool on pan for 5 minutes before transferring to a cooling rack to cool completely.
Slice and enjoy.
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