May 8, 2018

Sugarless Multiseed Rye Bread #BreadBakers

I am trying to cut out the wheat or All purpose flour breads in my diet as much as I can, trying to be healthy and incorporating some super foods in my diet. This month in our Bread Baker's challenge hosted by Mayuri of Mayuri Jikoni's asked us to bake a bread with seeds. When we talk about seeds the first few seeds we can think of now is Sunflower, pumpkin , Chia etc, based on the trend nowadays to incorporate this in everything we can. But the list of edible seeds is too huge. The Most important edible seeds by weight are cereals, followed by legumes and then nuts. Yes cereals are seeds. I think I might be wrong, anything which we can sow under the soil can be termed as seeds. The list of edible seeds can be found here, which was shared by Mayuri and I am grateful to her to widen my knowledge on the list of edible seeds and would like to thank you to give the opportunity to think different and bake a bread made with seeds.

I decided to Bake the bread with Rye Flour. Rye is a grass grown extensively as a grain, a cover crop and a forage crop. It is closely related to barley and wheat. Rye grain is used for flour, rye bread, rye beer, crisp bread , alcohol and animal fodder. Rye has a lower gluten content than wheat flour, due to this breads made with rye flour are more compact and dense. Rye flour usually retains a large quantity of nutrients, unlike refined wheat flour. Rye is a good source of fiber and promotes weight loss and may be a better choice than wheat bread for person with diabetes. (Source Wikipedia)

This is my first time making a bread with Rye Flour or using Rye Flour and obviously I was a bit nervous. On top of it I added a whole bunch of seeds like Flax seeds, Chia Seeds, Pumpkin Seeds, Sunflower Seeds, Sesame and nuts like Almond, Walnut and to add to the sweetness I added Dates. I did not want to add any white sugar or honey or in short processed sugar so I decided to add Banana to impart the sweetness to the bread. The original recipe is taken from here, but I tweaked it a lot. The taste of this is not like a typical bread and may not suit everyone's taste, but if you are looking for a healthy substitute, I highly recommend this Sugarless Multiseed Rye Bread. I enjoyed this mildly sweet and yet crunchy healthy bread as a mid morning snack with a cup of my green tea.



Sugarless Multiseed Eggless Rye Bread



Sugarless Multiseed Eggless Rye Bread



Sugarless Multiseed Eggless Rye Bread

So here goes the recipe:

Ingredients

  • 140 gm Rye Flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoon chia seeds
  • 1 tablespoon flax seeds
  • 85 gm Mix of Almonds & Walnuts (one can use any other combination)
  • 35 gm Sesame Seeds
  • 65 gm Pumpkin seeds
  • 70 gm Sunflower Seeds
  • 30 gm Dates (Seeds removed and chopped
  • 1/2 teaspoon ground Cinnamon
  • 1/2 teaspoon ground ginger
  • 45 ml Sunflower Oil (vegetable/Olive)
  • 1/2 medium size banana grated (one can use 15 ml of honey or maple syrup)
  • 1 1/2 teaspoon lemon juice (can be replaced by vinegar)
  • 360 ml Water
  • 2 teaspoon of flax seeds for sprinkling on top.



Preparation 


  1. I dry roasted the nuts and seeds in a pan, one can skip this step if required, but its best to do so.
  2. First dry roast the almonds & Walnuts on a slow or medium gas. Do not put it on too high as it might burn.
  3. Then in the same pan dry roast the Sesame seeds, pumpkin and sunflower seeds. You will understand that they are roasted when it starts to crackle.
  4. Let the nuts and seeds cool completely before using.
  5. Chop the almonds & walnuts.
  6. Remove the seeds of Dates and chop them. 
  7. In a bowl first mix the dry ingredients i.e, Rye Flour, baking soda, salt, cinnamon, ginger, chia seeds, Almonds & Walnuts, Sesame Seeds, Pumpkin seeds and Sunflower Seeds.



  8. In a separate bowl add water, oil, lemon juice and banana.
  9. Now mix in the wet ingredients into the dry.
  10. Let the batter sit for alteast 30 minutes so that the chia seeds and flax seeds have a chance to activate in the added moisture (to become egg like) 
  11. Preheat the oven to 170 Deg C (No Fan) and 150 Deg C (Fan based oven) and grease a 1 kg tin with a bit of oil. (I would also recommend using a baking paper to line the tin as it is a tough bread and difficult to remove, I had skipped the step but will not do next time.)
  12. Pour the batter into the greased tin and sprinkle the top with flax seeds. 



  13. Let it bake for another 60-90 minutes until a toothpick or skewer inserted comes out clean. More or less baking time might be required. Mine took roughly around 90 minutes. So keep an eye after 50 minutes.
  14. Remove from the oven, let it cool for 30 minutes atleast.

  15. Flip, cut and serve.
  16. This bread can be freezed and defrosted as required.




Pin it for Later


Sugarless Multiseed Eggless Rye Bread




#BreadBakers

May: Seeded Breads

Enjoy the different Seeded Breads this month













  • Almond Poppyseed Bread from A Day in the Life on the Farm
  • Crunchy Seed Braid from All That's Left Are The Crumbs
  • District 13 Bread from What Smells So Good?
  • Fennel and Poppy Seed Rolls from Mayuri's Jikoni
  • Onion &amp Poppy Seed Bialys from Baking Sense
  • Savory Seeded Focaccia from Palatable Pastime
  • Seeded Ficelle Bread from Karen's Kitchen Stories
  • Siddu from The Mad Scientist's Kitchen
  • Six-Seed Soda Bread from Food Lust People Love
  • Sugarless Multiseed Rye Bread from CookwithRenu
  • Tangzhong Method French Loaf With Seeds from Sneha's Recipe
  • Vegan Seeded Challah Bread from Cook's Hideout


  • #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
    BreadBakers

    We take turns hosting each month and choosing the theme/ingredient.





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      19 comments:

      1. Rye is definitely a different type of flour and hard to get used to. I love what you created. It sounds so nutritious!

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      2. Wow, that is a hearty looking loaf. The Dutch make an all-rye bread that is dense (not in a bad way) and flavorful. This looks like it might be similar.

        ReplyDelete
        Replies
        1. Thank you Eileen. Yes I had the Dutch bread in my mind while I was shortlisting this one.

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      3. Super healthy bread, never used rye flour yet.

        ReplyDelete
      4. Such nutty and delicious looking bread. Love that you made it sugarless and used rye flour.

        ReplyDelete
      5. This looks so good! I love seeds and nuts in my bread. This looks very hearty and oh so healthy!
        I've been gluten free for 2 years now and have not been able to perfect my own recipe for GF bread. I gave up when one of my friends opened up down the street from me haha, I'd rather spend the $10 / loaf as opposed to waste time and expensive ingredients trying to figure it out on my own.

        ReplyDelete
        Replies
        1. Hi Sheena, Rye flour is not gluten free, but you can replace it with buckwheat flour which is gluten free. Thanks, Renu

          Delete
      6. I've tried working with Rye with varied results. I'm very impressed that you had such creativity with this loaf.

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      7. Though I've never worked with rye flour, I hear its difficult to work with on its own. A very healthy and nutritious bread Renu with all the added seeds, nuts and dried fruit.

        ReplyDelete
      8. I have never tried rye bread but I know it is a difficult to work with. This bread is deliciously healthy.

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      9. I am a big fan of rye bread! It's delicious and has number of health benefits.. My Mum made this last weekend, I'm craving for it again!
        - Anshika

        ReplyDelete
      10. I would love to try out rye bread but unfortunately I am trying to cut down on gluten. Do you also havr some gluten free bread recipes? Thanks a ton!

        ReplyDelete
        Replies
        1. Thank you Salona. You can replace the Rye Flour with Buck Wheat flour. As of now I do not have gluten free bread recipes, but you can try other recipes on my blog which are gluten free.

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      11. It looks so yummy. I have saved this recipe this Sunday I'll try it out. Lots of love for sharing this

        ReplyDelete
        Replies
        1. Thank You, do try it and let me know how it turned out.

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      12. I like so much snacks with almond and walnuts. They give the snack delicacy to the last crumbs..

        ReplyDelete
      13. Mmm that sounds so good! Packed full of flavour and goodness too - I bet this would make for a great hill walking fuel snack.

        ReplyDelete

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