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It’s in the Rye of the Beholder!

September 27, 2014

Soft and light, this bread looks like rye!

Soft and light, this bread looks like rye!

Low carb bread, no yeast bread, no grain bread is all just pseudo bread to me. Please excuse my audaciousness.

But when you are offered no alternative but to be gluten-free, coeliac or diabetic, you can be forgiven for seeking out alternatives.

For me it is a paleo choice, but even then, I acknowledge that the whole concept of “bread” isn’t paleo! I would never use bread to make a sandwich but rather have it as a piece of toast with lashings of butter and perhaps some vegemite when some comforting is required. Sometimes I might have a piece of toast with soup, or a piece of fresh to wipe up some precious gravy or sauce.

This blog is filled with many “bread” recipes; some of them great and some not so. It’s been a learning curve for me and proof that recipes evolve and  tastes change. Also, some recipes are better suited as sandwich bread and some are better toasted. Due to the lack of gluten and (often) yeast, pseudo breads tend to be cakey or spongy and contain lots of eggs.

My latest challenge was working on a recipe that was as low carb as possible. Typically low carbohydrate breads rely on lots of fibre, protein and dairy. Commercial low carb breads are generally full of additives to achieve a good texture. Have you seen this hilarious video about the famous Julian Bakery bread in the US? It’s worth a watch!

Due to the sunflower & linseeds in this recipe, the bread is quite a dark colour which is akin to a light rye. It is not “woody” like some flax recipes I have tried and definitely is soft and flexible, making it child friendly!

I used some leftover almond pulp (instead of meal) from making almond milk which eliminated a bit of the oiliness that almond meal can make in a grain-free bread. And I’m sure that it could be adapted to make a delicious fruit bread, too, which I refuse to do as I’m a total raisin toast junkie and don’t want to jeopardise my sobriety!

I’m yet to serve it for breakfast with friends (to get a consensus) but I’m adding it to my list of favourites. It’s quick to mix up and cuts into 17 slices. My other favourite bread recipes are:

Fantabulous Gluten Free Bread

Miracle Flatbread

Fig & Walnut Bread

Yummy Fruit Bread

Quick Steamed Paleo Bread

rye

60g linseeds
50g sunflower seeds
120g almonds
35g psyllium husk
45g olive oil
200g water
1 teas salt
6 eggs
2 teas baking powder
1 teas honey (optional)
 
Mill the seeds & almonds for 10 seconds, SP 9. Add the remaining ingredients and blend for 30 seconds on SP 6.
 
Pour into a lined loaf tin and bake for 45 minutes at 160°C. Cool before slicing.
 
Just incidentally, this cuts into 17 slices with each slice being 1 carb per serve.
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4 Comments leave one →
  1. tracey permalink
    October 22, 2014 8:00 pm

    what size tin did you use please Sarah and can i use chia instead. looks good

    • October 24, 2014 7:40 am

      I used a smaller old fashioned load tin. 11cm x 21cm

  2. Marianne Spalek permalink
    October 1, 2014 4:39 pm

    Just making this ‘bread’ now but had to guess the oven temp…. Hope I got it right. What temp should it be?

    • October 5, 2014 10:33 am

      Sorry, Marianne. bake it at 160dC! I have corrected the post.

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