- May 21, 2012 at 8:46 am #82494
weynMemberTopics: 11Replies: 33
I baked my first bread on the diet the other night and I though I’d share the recipe since it came out great:)
I only made a small loaf in case it wouldn’t turn out nice but you could easily double the batch to get a bigger loaf, or two small ones.
1,5 cups (3,5 deciliter) flour (I used 1/3 teff, 1/3 buckwheat and 1/3 oat bran which isn’t really a flour but works great anyway)
1/5 cups (1/2 deciliter) flax seeds (you need to crush these)
About 0,90 cups (2 deciliter) yogurtwhey. I had whey from my last match of yogurt in the fridge, but you could also just use the same amount of yogurt or kefir. That’s what I would have used if I wouldn’t have had this whey lying around..
1 teaspoon baking soda
1/2 a teaspoon salt
1/5 cups oil (1/2 deciliter) (whichever oil you prefer, I used sunflower oil)
1 teaspoon ground anis
1 teaspoon ground cumin seeds
1 teaspoon fennel seeds
Mix all the dry ingredients in a bowl. Mix in the yogurt and oil with a spatula and then just oil your bread pan, cake pan or whatever you’re using and put in the “dough”. The dough is not supposed to be like a normal bread dough, but more like a cake dough I would say. It’s pretty liquidy. My description would be just a bit less runny than a normal cake dough.
I kept it in the oven for 50 minutes on 175 degrees (celsius), but you need to adapt this to your oven. I think it usually takes between 40 minutes-1 hour.
You could of course substitute the spices for any of your choice, but I really like using these ones in bread.
And also, it doesn’t turn out like a normal bread loaf, but more like a pumpernickel I would say. I’m sure the image of pumpernickel is not the correct one, but that’s my description in lack of other examples:)May 22, 2012 at 5:31 pm #82709
MissNMemberTopics: 0Replies: 1
Thanks for posting this weyn! I tried out your recipe today and I have to say that it was delicious! It came out with the texture of cornbread and was very flavorful.
I didn’t have flax seeds so I used eggs. I also used Kefir per your suggestion and it gave the bread a sourdough-like flavor, which I absolutely love!May 23, 2012 at 12:02 pm #82810
weynMemberTopics: 11Replies: 33
MissN wrote: Thanks for posting this weyn! I tried out your recipe today and I have to say that it was delicious! It came out with the texture of cornbread and was very flavorful.
I didn’t have flax seeds so I used eggs. I also used Kefir per your suggestion and it gave the bread a sourdough-like flavor, which I absolutely love!
MissN, I’m really glad you liked the bread! Yeah I think cornbread texture might be a better description than the one I made. I’m not very familiar with cornbread, but the time I had it, it was a bit dry according to my taste. I like this bread a bit more juicy, so I just take it out of the oven a bit before it would get dry. But maybe the cornbread I had was not the ideal. I don’t know..
Anyway, I just wanted to say something about the flaxseeds. I used to make this bread before the diet with lots of seeds (sunflower, pumpkin) and dried fruits like raisins, figs and stuff. So this was really the reason why I used the flaxseeds, just to put something more than flour – not for the texture. So it really doesn’t need to be substituted. However, maybe eggs make the bread better, so you choose whichever you prefer:)July 30, 2012 at 11:41 am #88034
MiriamMemberTopics: 8Replies: 61
Hi, Can we use these ingrediants on stage 2? How many eggs and how much Keifer was substituted? I make coconut keifer-would that be good to use? MiriamSeptember 5, 2012 at 6:33 am #89774
jakecaresforu459MemberTopics: 0Replies: 20
Hello Weyn! What should this recipe be called? Is it ok if I share it to my blogsite? Thanks.September 5, 2012 at 12:34 pm #89782
rasterParticipantTopics: 104Replies: 6821
weyn, you should post a picture of it someday! I am interested…
This should be a safe recipe for stage 2/3; keep in mind that seeds are a dried food item and thus contain molds.
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