Autumn Recipes – Rye Bread 26th November 2019 Nutrition <span class="cb-title-fi"><span class="cb-title-fi"></span></span> <p></p> <p>Serves 8</p> <p> </p> <h3>Ingredients</h3> <ul> <li>300g coarsely ground wholemeal flour</li> <li>100g rye flour</li> <li>75g rolled oats</li> <li>1.5 tsp of bicarbonate of soda</li> <li>1 tsp of salt</li> <li>400ml of buttermilk, or natural yoghurt</li> </ul> <p> </p> <h3>Method</h3> <ol> <li>Preheat the oven to 180c</li> <li>Combine the flours. Oats, bicarbonate of soda and salt in a bowl, mix well.</li> <li>Make a well in the middle of the mixture and add the buttermilk and milk gently, do not knead the dough. stir together with your hands until you have a soft, sticky dough.</li> <li>Flour a baking tray baking sheet , then form the dough into a round on and cut a deep cross in the dough. Bake for 45- 50 minutes to an hour. Remove from the oven and turn the bread over, cook for a further 5-10 minutes. When it is ready the crust should be golden brown and the loaf sounds hollow when tapped underneath.</li> <li>Allow to cool slightly, then serve with butter or drizzled with olive oil.</li> </ol> <p> </p> <p><img class="wp-image-2778 alignnone" src="/wp-content/uploads/2019/11/oat-rye-bread-300x248.png" alt="" width="374" height="309" srcset="/wp-content/uploads/2019/11/oat-rye-bread-300x248.png 300w, /wp-content/uploads/2019/11/oat-rye-bread-610x504.png 610w, /wp-content/uploads/2019/11/oat-rye-bread.png 722w" sizes="(max-width: 374px) 100vw, 374px"></p> <p>Low fat</p> <p>Low Saturated fat</p> <p>Low sugar</p> <p>Source of Fibre</p> <p>Source of thiamin</p> <p>Source of vitamin B6</p> <p>Source of phosphorous</p> <p>High in Manganese</p> <p> </p> <p>With thanks to Clare Gray for collaborating on this recipe.</p><span class="et_social_bottom_trigger"></span>
