Rye bread lowers the insulin response and improves the blood glucose level more than white or wheat bread. Additionally, rye bread consumption can help reduce total and LDL cholesterol levels. Rye provides satiety.
Ingredients:
2 1/4 teaspoons active yeast
3/4 teaspoon honey
1/4 cup warm water
2 cups of dark rye flour
2 cups of spelt or light spelt flour, divided
1 teaspoon Roma or coffee substitute
1 teaspoon salt
1/4 teaspoon fennel seeds, crushed
1 cup water
2 tablespoons lemon juice
2 tablespoons of dark molasses
1/2 ounce of carob powder
2 Tablespoon cold pressed olive oil
Vegetable oil for greasing bowl and pan
Directions:
- Stir together yeast, honey, and 1/4 cup warm water in bowl. Let stand for ten minutes.
- Whisk together rye flour, ½ cup spelt flour, caraway seeds, Roma, salt, and fennel seeds in bowl.
- Combine ¾ cup water, lemon juice, molasses, carob powder and olive oil in a bowl. Whisk well.
- Stir molasses mixture into rye flour mixture. Add yeast mixture and stir with wooden spoon for 2 minutes.
- Add remaining spelt flour, a half cup at a time, until soft dough forms. Add a little bit (a tablespoon) of water if dough is dry or crumbly.
- Transfer to floured work surface. Let rest 15 minutes then knead 15 minutes.
- Place dough in bowl coated with oil. Let rise one hour, or until the dough doubles in size.
- Preheat oven to 350 degrees F and coat a baking sheet with oil or cover with parchment paper.
- Shape dough into ball, and place on the prepared baking sheet.
- Bake 50 minutes, or until bread sounds hollow when tapped on the bottom.
- Cool on wire rack.