If you’re a fan of authentic old-world breads, you’ll love the subtle flavors of this dark rye loaf. Pleasantly dense with hints of fennel and caraway, one bite transports me to Eastern Europe. Except this recipe is 100% gluten and grain-free! Instead of flour, it uses almond meal and chia seeds, which bind and give the texture of old-fashioned yeasted breads. This bread slices and toasts beautifully, so it’s great for sandwiches or your morning toast. Even better, it’s loaded with protein and whole-food nutrition. Sweetener is optional—I suggest a bit of raw honey. Try this bread toasted and spread with grass-fed butter or Vegan Cream Cheese! Store in the refrigerator for up to 5 days. Or slice and freeze in an airtight container with parchment paper between the slices, for up to 3 months. Yield: One 7 x 3-inch loaf. Equipment: A food processor is helpful but not required.
- 3 large eggs (165 grams)
- 1/4 cup black chia seeds, ground (measure them before grinding)
- 1 tablespoon apple cider vinegar
- 3 tablespoons coconut oil, softened
- 1 tablespoon raw honey (optional)
- 1 1/4 cups almond meal, or a bit more if needed
- 3/4 teaspoon baking soda
- 1/4 heaping teaspoon unprocessed salt
- 3 tablespoons carob powder
- 1 tablespoon nutritional yeast, optional
- 1 tablespoon whole fennel seed. Crush it a bit in a mortar in pestle or a hand grinder.
- 1 tablespoon whole caraway seeds
- 1/4 cup pumpkin seeds
- Preheat oven to 350°F. Line a 7 x 3-inch pan with parchment paper so it hangs over the sides as handles.
- Crack the eggs into a food processor or mixing bowl. Stir in the chia seeds, vinegar, coconut oil, and sweetener. Allow the mixture to sit at least 15 minutes to thicken.
- In a separate large mixing bowl, whisk together the almond meal, baking soda, salt, carob, nutritional yeast, fennel, caraway, and pumpkin seeds. Then add it to the egg mixture and process well. If the dough seems too loose, add a bit more almond meal. The dough should be about the consistency of thick cooked oatmeal.
- Place dough in a parchment lined pan. Bake a 7 x 3-inch loaf for 30 to 35 minutes, a 9 x 5-inch loaf for 45 to 50 minutes, or until a toothpick comes out clean. Cool before slicing.