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Walnut Rye Bread

Jun 21, 2016 0 comments

Fresh homemade bread = soul food.  Ever been intimidated by the thought of baking bread from scratch?  Well this no-knead recipe is SUPER easy and can be made in a single evening in time for dinner, and it will make your house smell SO amazing.  Give it a go!  For this recipe you will also need a large dutch oven or heavy ceramic pot with a lid.  Vegan friendly.

INGREDIENTS

  • 1/4 Cup cocoa powder
  • 1/4 Cup dark brown sugar 
  • 2/3 Cup rye flour
  • 1 1/3 Cup bread flour
  • 1 1/2 cups warm water (or use room temperature dark beer for added flavor)
  • 2 teaspoons salt
  • 1 packet fast-acting yeast
  • 1 1/2 cups chopped walnuts and seeds of your choice.   We added sunflower seeds and hemp hearts.
  • Olive oil to coat your bowl.

INSTRUCTIONS

  1. Combine all dry ingredients in a large bowl, add the warm water (or beer) and mix for about a minute until a ball of dough has formed.
  2. Lift the dough out of the bowl and lightly coat the inside of the bowl with olive oil.  Place the dough back in the bowl, and cover with a damp rag/paper towels to keep moisture while it rises.  Let rise for 45min - 1 hour, or until the dough has doubled in size.
  3. Punch down the dough and place onto lightly flour-dusted counter surface.  Gently roll out the dough into a thick square.  Sprinkle on half of the walnut/nut mixture and lightly press the nuts into the dough.  Then fold the corners of the dough into the center, forming a ball again.  Flip the dough over so the seems are on the bottom, gently roll it out again and repeat the process for the remaining nut/seed medley.
  4. Once the dough is back in a ball form, cover and let sit for about one more hour before baking.
  5. Pre-heat oven to 450F.  And place the dutch oven or pot in the over to warm up.
  6. When the oven is warmed, use a sharp knife to cut a "X" or other patter into your bread for decoration.
  7. Take the pot out of the oven and very carefully lift and drop the bread into the pot. 
  8. Place the lid on and put it back into the oven. Bake for 30 minutes.
  9. After 30 minutes, take the lid from the pot and bake for a further 20-25 minutes until the crust is crispy.  
  10. Let cool before slicing.

Enjoy! 💛 

The Plexus Yoga Wheel Team xo.


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