- 2 tsp instant dried yeast
- 1 tsp light brown sugar
- 1 1/2 cups rye flour
- 1 1/2 cups stone-ground plain (all-purpose) flour, plus 2 tablespoons for kneading
- 1/4 cup rolled (porridge) oats
- 2 tbsp chia seeds
- 2 tbsp caraway seeds
- 1 tbsp linseeds (flaxseeds)
- olive oil spray
- 1 tsp semolina
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Combine the yeast, brown sugar and 1½ cups tepid water in a bowl. Stir until the yeast has dissolved, then set aside for 10 minutes or until frothy.
Put the flours in a large bowl. Combine the oats, chia seeds, caraway seeds and linseeds in a bowl. Set aside a pinch of the mixture for sprinkling, add the remaining mixture to the flours and mix to combine.
Make a well in the centre, then pour in the yeast mixture and stir until the dough comes together. Turn the dough onto a lightly floured surface and knead for 8–10 minutes or until smooth and elastic. Return the dough to the lightly oiled bowl, cover with a clean tea towel (dish towel) and rest in a warm place for 1½ hours or until doubled in size.
Lightly spray a 9 x 19 cm (approx. 4 x 8in) loaf tin (base measurement) with olive oil and sprinkle with the semolina. Using your hands, knock back the dough to its original size. Knead the dough for 2–3 minutes, then roll into a log shape and cut three diagonal slashes into the top of the log. Place in the prepared tin, sprinkle with the reserved oat and seed mixture, cover and set aside to rise for 45 minutes.
Preheat the oven to 200°C (400°F/Gas 6). Bake the bread for 35–40 minutes or until the top is golden and the loaf sounds hollow when tapped. Transfer to a wire rack to cool before slicing.
Energy per serve: 510kJ
Recipe reproduced with the kind permission of Murdoch Books from Dr Alan Barclay’s Reversing Diabetes.
Calories: 120kcal | Carbohydrates: 18g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Fiber: 4g | Sugar: 0.5g