Saturday, 10 January 2015

Rye bread with a sweet twist

Don't you love a toasted piece of rye bread with a crispy crust and your favorite spread on as a snack, as a part of lunch or breakfast? I know I do and that's why I came up with this super delicious rye bread with a surprising twist. The twist is up to you but I used chocolate because chocolate is the best thing ever and it's actually really good for you so why not? The spread you choose to add to your life changing loaf is also completely up to you. I experimented with honey, peanut butter, homemade chia jam and dried fruits but you can experiment with toppings and spreads yourself so let's get started!
Here's the recipe:

400 g rye flour
4 tsp salt
1 ripe banana
100 g nuts (I used almonds and walnuts)
100 g chopped dark chocolate or dried fruit
50 g seeds of choice
1 egg (or 1 tbsp chia seeds if you're vegan)
50 g yeast dissolved in 100 ml water or milk of choice (or 2 tsp baking powder)
1 tbsp lemon- or orange juice
3 tbsp vanilla skyr (substitute with other sorts of yoghurt)
Preheat the oven to 200 degrees Celsius or 392 degrees Fahrenheit.
Skip this if you're using baking powder: Heat the milk or the water in a saucepan until it's the same temperature as your pinky. Pour into a bowl and crumble the yeast in and make sure it's dissolved in the liquid.
Add the egg, mashed banana, lemon/orange juice and skyr/yoghurt. Mix all the wet ingredients.
In another bowl, mix all the healthy flour with chopped nuts, chocolate and dried fruits. Stir the wet ingredients in with the dry until combined. Add a little more liquid if it's too firm.
Pour into a form and bake for 40 minutes or until crispy and golden on the outside.

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