While not a massive fan of overloading a diet with carbs, I love this rye soda bread, adapted from a recipe from Hugh Fearnley-Whittingstall’s River Cottage Light & Easy book.
It takes 40 minutes to knock up a small loaf and it will stay fresh for about three days – and is excellent toasted when it starts to dry out a bit. The kitchen smells great when it comes out of the oven too.
There’s no wheat or dairy in it for anyone with intolerances and it’s just 100 calories a slice with 2 g of protein in each one.
200g Organic Rye Flour
0.5 tsp sea salt
1.5 tsp baking soda
100 ml, Apple juice
1 tbsp Olive oil
20g Sunflower seeds
20g Chia seeds
Heat the oven to 200C.
Mix all the dry ingredients together, making sure everything is evenly mixed up. As a tip, I use a hand whisk for a couple of minutes to give it a stir.
In a jug combine the apple juice, oil, honey and 100 ml of water. Mix well until the honey melts.
Add the liquid to the dry ingredients and mix to form a sticky dough.
Line a baking tray with grease proof paper and flour a surface and your hands.
Empty the dough onto the floury surface and roll into a round; place on the baking tray.
Cut a cross into the loaf, making sure the knife cuts around half way.
Place in the oven to bake for 30 mins until golden brown.
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