Dark Rye Flourless Blender Bread

If you’ve been following my experiments with flourless blender breads, this is the next evolution! Amazingly easy and so delicious! It tastes like old fashioned dark rye, with a hint of sweetness. This is a true comfort-food with my Dairy-Free Coconut Cream Cheese. This bread has major health benefits including:

  1. It is high in protein, Omega-3, vitamin, and low carb nutrition from sprouted rye, chia seeds, and eggs. Yay!
  2. Easy to make! Just blend, pour in pan, and bake. There’s no kneading or waiting for yeast to rise.
  3. It’s easier to digest because the grain is soaked. So it’s free of saponins and indigestible coatings found in all seeds, grains, flours and commercial breads.
  4. Flourless bread cleans your digestive tract with gentle fiber, promoting healthy elimination, while preventing formation of mucoid plaque and belly flab associated with all flours. DOUBLE YAY!
  5. The biggest advantage is, the flavor of soaked or sprouted grains is out of this world! Commercial breads made with conventional flours just can’t compare in taste.

BTW this recipe is not Paleo, since it contains rye, which is a grain. And it is not technically gluten-free, because rye is said to contain some gluten. However this bread IS Monsanto/Bayer-free if you use organic ingredients, and that’s precious hard to find. Hooray! Makes one 9 x 5-inch loaf, or two 7 x 3-inch loaves.

Dark Rye Flourless Blender Bread

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Ingredients

    Wet Ingredients:
  • 4 large eggs at room temperature (165g out of the shell)
  • 1 1/4 cups (230 g) raw whole rye berries. Measure them dry. Soak in 4 cups filtered water 8 - 20 hours (or sprout) and drain very well.
  • 3 tablespoons unfiltered apple cider vinegar
  • 6 tablespoons coconut oil, melted but not hot
  • 1 1/2 teaspoons unprocessed salt
  • 2 tablespoons raw honey
  • Dry Ingredients:
  • 1 teaspoon baking soda
  • 2 tablespoons fennel seed, coarsely ground
  • 2 tablespoons whole caraway seeds
  • 1/3 cup carob powder
  • 1/2 cup (168 g) whole black chia seeds
  • Stir in by hand:
  • 1/2 cup whole pumpkin seeds, soaked and dried if possible

Instructions

    Wet Ingredients:
  1. Preheat oven to 350º F. Line a 9 x 5 loaf pan (or two 7 x 3 inch loaf pans) with parchment paper so it hangs over the sides like handles. I secure it with photo clips.
  2. In any blender, add the eggs and soaked rye very well drained, vinegar, oil, salt, and honey. Blend well until as liquefied as possible. Rye berries are rather hard, and this will take a few minutes. Have patience, because this gives the bread wonderful body and crunchy flavor.
  3. Dry Ingredients
  4. Add soda, fennel, caraway, carob, chia seeds, and mix. Work quickly as the rising action has started, and you want the bread to rise in the oven, not in the blender. The mixture will become very thick, and your blender may begin to make funny noises. No worries, just stop, stir the bottom, and mix again until it is a cohesive batter. (Know that you can always move everything into a mixing bowl and stir by hand.) Stir the pumpkin seeds in by hand.
  5. Quickly pour batter into the pan(s). Bake a 9 x 5 pan 40-45 minutes. Bake 7 x 3 pans 30 minutes. Remove from the oven and allow to cool 30 minutes to 1 hour. Slice and enjoy. This bread slices better when chilled.