Ingredients:
2 tablespoons active dry yeast
¼ cup warm water (105 to 115 degrees F)
¼ cup soft, non-dairy (0g trans fat) margarine (or cold-pressed oil)
¼ cup molasses
1 tablespoon coffee substitute (eg. Roma)
2 tablespoons honey
1 teaspoon salt
1 teaspoon fennel seed, crushed
1 tablespoon caraway seed
4 cups whole grain rye flour
1 ½ to 1 ¾ cups organic whole wheat flour
1 teaspoon coriander seeds, crushed, opt.
Directions:
Dissolve yeast in warm water in a large bowl.
Stir in margarine, molasses, coffee sub., honey, salt, fennel, caraway seeds, and rye flour.
Beat until smooth.
Stir in enough whole wheat flour to make dough easy to handle. Dough will be stiff but slightly sticky.
Turn dough onto a generously floured surface.
Knead until smooth, about 5 minutes.
Place in a greased bowl.
Cover; let rise in a warm place until doubled in size,(about 1 hour). Dough is ready if you make an indentation with your finger on the surface and it remains.
Punch dough down & divide in half.
Shape each half into a round loaf with 5” diameter.
Place loaves on a greased cookie sheet.
Cover and let rise until doubled in size, about 1 hour.
Preheat oven to 350 degrees F.
Sprinkle each loaf with crushed coriander seed if desired.
Bake until loaves are dark brown and sound hollow when tapped on the bottom, about 1 hour.
Cool on wire racks.
Makes 2 loaves.
Advantages of whole grain rye:
Studies show that rye improves that ability of the cells to respond to insulin and lowers elevated cholesterol levels.1,2 When included in a breakfast meal, consuming rye bread promotes satiety and decreases hunger feelings both before and after lunch.3 Whole grain rye has many cancer fighting and several anti-inflammatory compounds.
© 2024, Wildwood Sanitarium. All rights reserved.
Disclaimer: The information in this article is educational and general in nature. Neither Wildwood Lifestyle Center, its entities, nor author intend this article as a substitute for medical diagnosis, counsel, or treatment by a qualified health professional.
Sources
- Andersson U. Metabolic effects of whole grain wheat and whole grain rye in the C57BL/6J mouse. Nutrition. 2010 Feb;26(2):230-9. ↩
- VTT Technical Research Centre of Finland. “Rye and barley products facilitate blood glucose and appetite regulation.” ScienceDaily, 5 May 2010. ↩
- Isaksson H. Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial. Nutr J. 2009 Aug 26; 8:39.↩