Icelandic Rye Bread
12 People
208 Cals
Icelandic Rye Bread
12 People
208 Cals
About the recipe
This is a nutrient-dense, gut-friendly, and slow-digesting bread loaded with health benefits. Rye flour is naturally high in fibre, which promotes healthy digestion, supports gut health, and helps regulate blood sugar levels by slowing glucose absorption. The use of kefir in the dough introduces beneficial probiotics that support healthy digestion, and immune function.This easy to digest bread had a uniquely earthy flavour that is perfect with both sweet and savoury toppings. Delicious with cream cheese and gravlax or topped with smashed avocado or almond butter.
Nutrition Per Serving
208
Calories
1g
Fat
0.1g
Saturates
16g
Sugars
552mg
Salt
7g
Protein
46g
Carbs
5g
Fibre
Ingredients
Switch measurement units
- 475 g rye flour organic stone ground
- 2 teaspoons flaked sea salt
- 1 tablespoon baking powder
- 1 level teaspoon bicarb soda baking soda
- 500 ml kefir or plain yoghurt
- 125 ml honey raw
- 125 ml water filtered
Embellishments
- Cream cheese
- Smoked salmon
- Almond butter
- Smashed avocado
Method
- PREHEAT your oven to 160°C (325°F) fan forced.
- COMBINE the flour, salt, baking powder, and bicarb soda into a bowl.
- MIX the kefir, honey and water in another bowl, then pour into the dry ingredients.
- MIX to form a soft sticky batter, then pour into a large bread pan, that has been lightly oiled and floured to prevent sticking. Loosely cover the top with baking paper, followed by foil.
- BAKE the bread for 1.5 - 2 hours then remove from the oven and remove the foil and baking paper.
- COOL COMPLETELY and enjoy with your favourite embellishments.
The bread will store in the fridge wrapped well for 2 weeks. This recipe makes one extra large loaf. For a sweet loaf, add 1 cup fresh dates or raisins.
