“No-Knead” Rye & Millet Sourdough Loaf

“No-Knead” Rye & Millet Sourdough Loaf

NO-KNEAD RYE SOURDOUGH

This sourdough bread is really easy to make because it requires no kneading and can simply be mixed together.

Why is sourdough bread better than regular bread?

Grains are easier to digest when soaked and therefore the nutrients in them are more easily absorbed. When you soak (ferment or culture) grains, the antinutrients, phytates and hard-to-digest parts in the grains are broken down.

This recipe is wheat-free and free from any refined or processed flours. It contains healthy fats & protein as well as healthy carbohydrates.


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THE EASY RECIPE

Ingredients:

-2 cups rye sourdough starter (click here for recipe)
-1 cup stoneground whole millet flour
-1/2 cup stoneground whole rye flour
-1/2 cup whole millet grains
-1/2 cup raw pumpkin seeds
-3 large eggs
-1/4 cup cold-pressed coconut oil
-1 teaspoon fine sea salt


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THE METHOD

Instructions

Day 1:

-in a bowl mix the 2 cups of rye sourdough starter, 1 cup millet flour, 1/2 cup rye flour and 1/2 teaspoon sea salt together
-cover loosely with a towel and leave to soak for 24 hours

-in a second bowl, mix the raw pumpkin seeds with 1/4 teaspoon sea salt and enough water to cover the seeds
-cover bowl and leave to soak for 24 hours

-in a third bowl, mix the whole millet grains with 1/4 teaspoon sea salt and enough water to cover
-cover bowl and leave to soak for 24 hours

Day 2:

-preheat the oven to 200 degree’s Celsius (400 F)
-drain and rinse both the pumpkin seeds and whole millet grains
-add the rinsed seeds and grains to the sourdough mix
-melt the coconut oil by pouring boiling water into a large bowl and a placing smaller bowl into the water (without burning your hands or getting water into the small bowl), then place the coconut oil into the small bowl and wait for it to melt
-add the melted coconut oil and the 3 eggs to the sourdough batter and mix until well blended
-grease a bread pan with some extra coconut oil
-neatly line the bottom and the 2 sides of the bread pan with parchment or wax paper
-fill the greased & lined pan with the sourdough batter (please note that the bread will not rise a lot – almost completely fill the bread pan)
-bake bread for 30-60 minutes or longer if needed (you will know that the bread is ready when you can pierce it with a sharp knife bringing it out dry)
-leave to cool for a few minutes
-tip the bread out of the bread tin (it should come out easily) and gently pull the parchment/ wax paper off (should peel right off)
-slice, serve and enjoy!

-store in an airtight container, in a cool place

-or keep fresh for an extended amount of time by slicing bread and freezing when fresh

Made with love by Liezl Jayne xo


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TOP TIPS FOR SERVING

Serving suggestions (my favorite ways to enjoy a slice):

-enjoy a slice of sourdough loaf fresh or toasted
-delicious with vegan cashew nut cheese (or any other cheese) and fresh basil leaves
-amazing with almond nut butter (or another nut butter)
-serve with dipping oils (unsweetened balsamic vinegar & cold-pressed olive oil)
-spread with tahini and top with slices of cherry tomatoes, kalamata olives & fresh rocket
-perfect with scrambled eggs & fresh rocket or soft boiled eggs & fresh basil leaves


Photos by Liezl Jayne for liezljayne.com

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