A flourless blender bread – this one is my favorite! This has an authentic Eastern European flavor, amazingly easy and so delicious! It tastes like Old World dark rye with a hint of sweetness. This is a true comfort-food, delicious with butter or with my Dairy-Free Coconut Cream Cheese. No need for yeast or waiting. Just mix and bake. This bread has major health benefits including:
- It’s High-fiber and Flourless, so it cleans your digestive tract, promoting healthy elimination, while preventing mucoid plaque and belly flab associated with flours. YAY!
- It is high in protein, Omega-3 fatty acids, vitamins, and low carb nutrition from sprouted rye, chia seeds, and eggs.
- Easy to make! Just blend, pour in pan, and bake. There’s no kneading or waiting for yeast to rise. DOUBLE YAY!
- It’s easier to digest because the grain is pre-soaked. So it’s free of saponins and indigestible coatings found in all seeds, grains, flours and commercial breads.
- 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”. No worries, you can substitute any grain you like. However, the GOOD news is, this bread is Monsanto/Bayer-free if you use organic ingredients, which are precious hard to find. Hooray! Makes one 9 x 5-inch loaf, or two 7 x 3-inch loaves. Enjoy!
- 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
- 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
- 1/2 cup whole pumpkin seeds, soaked and dried if possible
- 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.
- 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.
- 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.
- 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.