Rye Bread

Serves: 12-14 / Preparation time: 15 minutes / Cooking time: 45 minutes
3 cups whole-spelt flour
½ cup rolled oats
1½ teaspoons salt
2 cups water
1 cup rye flour
¼ cup cocoa powder
¼ teaspoon dry yeast
1 teaspoon maple syrup
1. In a large bowl, mix together flours, oats, cocoa, salt and dry yeast. Add water and
maple syrup and mix until a dough forms. With a plastic wrap, cover the bowl and set
aside at room temperature for about 12-15 hours.
2. Transfer the dough into a 12-inch loaf pan and with wet hands, press it down evenly.
Sprinkle the top with a little flour. With a clean dish towel, cover the loaf pan and set
aside at room temperature for about 1-2 hours.
3. Preheat the oven to 400 degrees F and arrange a rack in the middle of the oven.
4. Bake for about 40-45 minutes.
5. Remove from the oven and place the pan onto a wire rack to cool for about 20-30
minutes. Carefully invert the loaf onto wire rack to cool completely before slicing.
With a sharp knife, cut the loaf into desired-sized slices and serve.
Per Serving: Calories: 69; Total Fat: 0.9g; Saturated Fat: 0.2g; Protein: 3g; Carbs: 14.4g; Fiber:
3.3g; Sugar: 0.5g

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