There’s nothing I love more than a toasted slice of bread with a cup of tea. Nutritionists and dietitians the world over are encouraging us more and more to eat whole grains and move away from white bread and refined grains.
I won’t get too much into the nitty gritty of why white flours and white breads are bad – but essentially they’re stripped of the most nutritional aspects and high in sugars. In a sandwich of two slices of white bread, you can expect to get nearly 3 grams of sugar from the bread alone.
Whilst in Copenhagen I ate a lot of Rye bread. It’s a key part of the Danish Delicacy, Smørrebrød – an open sandwich. I’ve recently found out that Rye contains over 30% of the recommended daily amount of fibre, so it’s fair to say that I am a big fan. I was so impressed that rye bread was also used in some of the mainstream sandwich shops and cafes, like ReTreat.
I’ve made my own Rye bread a couple of times and I’ve really fallen in love with it. I adore the earthy flavour and it tends not to go soggy or sticky. It also keeps fresh for days. It’s moist because it contains yoghurt, whilst the crust is crunchy and is ideal for sandwiches.
It’s a recipe I’ve adapted from Jamie Oliver’s Everyday Super Food, and Dagmer’s Kitchen. It’s quite dense as there’s no yeast but it’s really filling. I usually have a slice or two for breakfast topped with avocado and smoked salmon.
You can substitute the nuts and seeds for whatever you fancy but a mix of hazelnuts and sunflower seeds is my favourite. Sun-dried tomatoes and walnuts work really well too!
If you want to make a sweeter loaf add 100g of dried fruits, such as raisins or apricots, and add 2 tablespoons of maple syrup. The sweeter loaf is lovely with peanut butter and banana.
- 1 teaspoon coconut oil
- 250g rye flour
- 100g wholemeal four
- 50g oats
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 100g hazelnuts
- 50g sunflower seeds
- 2 tablespoons flax seeds
- 1 egg
- 300ml of yoghurt
- Preheat the oven to 180° C and grease a loaf tin with coconut oil,
- Combine all the dry ingredients in a large mixing bowl, including the nuts and seeds
- Add the wet ingredients and mix until you have a smooth batter,
- Bake for an hour, then lower to 140° C and bake for 30 more minutes,
- Take the bread out and let it cool a little before removing it from the tin.