Mock Rye Bread

So it's snowing in Seattle. And sticking. A lot. Which makes me want to snuggle, and eat, and well... bake.

I've been craving rye bread for weeks now, and the versions I first learned to make when going gluten free are super high-glycemic, and don't have a ton of nutritional value.

Today was the perfect day to experiment and the first loaf turned out perfectly...

Thanks to Gluten Free Greenie, whose modified recipe from The Medicine Woman was the perfect base.
http://glutenfreegreenie.blogspot.com/2010/07/flax-seed-bread.html
http://bearmedicineherbals.com/golden-flax-bread.html



1 c flax meal
2/3 c almond flour
2/3 c quinoa flour
1 TBSP unsweetened cocoa powder
4 tsp baking powder
1 tsp sea salt

4 eggs at room temperature
1/4 c melted butter, olive oil or grapeseed oil
1 T molasses

1 TBSP caraway seeds
1 tsp celery seeds or dried dill

up to 1/2 c room temperature water

(optional, for top)
1 TBSP melted butter
1 tsp caraway seeds
1 tsp sea salt

preheat oven to 375

1. sift together almond meal, quinoa flour, baking powder, sea salt & cocoa. whisk in flax meal.

2. in a large bowl beat together eggs, melted butter or oil and molasses.

3. slowly add dry ingredients to egg mixture, 1 cup at a time, while mixing.

4. sprinkle 1 TBSP caraway and celery seeds evenly over batter & mix in.

5. add water until batter appears somewhat "pourable".

6. pour into loaf pan lined with parchment paper, or greased.

7. use a wet or greased spatula to smooth the top of the loaf, and sprinkle with desired toppings.

8. bake for 30 mins in a metal loaf pan, 40 mins in a glass pan, or until a knife or toothpick inserted in the center of the loaf comes out clean.

notes:

if you want a lighter bread use golden flax and honey instead of molasses.
you could totally make this savory bread with other flavors, for instance omit the molasses, caraway & celery seeds and substitute 1 TBSP rosemary, 1 TBSP chopped garlic and 1/4 c grated parmesan or romano cheese. or chopped greek olives... you get the idea.

I figure this is about a 12-slice loaf, so here is the nutrition info per slice:

Per serving: 190 cals, 13g carbs, 14g fat, 7g protein, 499mg sodium, 5g fiber