5 Minute Rye Bread
Until recently, I have spent around 3 years being totally gluten free. My body and mind have changed drastically in doing so and it really is amazing how much of a difference the food we eat - or don't eat - can make to the way we feel. More recently I have tried to experiment a little with what suits my body, reintroducing eggs and a little rye bread to my diet. My body seems to be able to handle rye, which contains gluten but in smaller quantities than wheat flour. So last week I gave making my own rye bread a go and the result was a wonderfully fresh and soft bun, perfect for sandwiches, dipping in soup, avocado toast, or just about anything.
Ingredients (makes a small bun/loaf)
1 coffee cup of rye flour
1/3 coffee cup of water
2 tablespoons of olive oil
a handful of sunflower seeds
a large pinch of salt
Preheat the oven to 190c.
Place the flour in a mixing bowl and slowly add the water and oil until a dough forms. Add the salt and sunflower seeds and use your hands to make sure the dough is evenly mixed and holds together.
Line a baking tray with baking paper and form a ball with the dough.
Place the dough on the tray and cover with some more sunflower seeds, brushing with oil to finish.
Then place on the baking tray and bake for about 40 minutes or until you can place a fork in and remove it clean. If you make a larger batch, adjust the baking time accordingly, removing the bread when it is browned and firm.