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Rye & YQ Bread with Camelina

Rye & YQ Bread with Camelina

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Rye & YQ Bread with Camelina
Baking bread Camelina Flour Other Cereal Flours Rye Rye Flour Wheat Flour Wholemeal Flour YQ YQ Flour

by The Cook and Him 1 Comment

This quick and easy recipe for rye bread - no kneeding required! - from The Cook and Him uses a blend of Wholegrain YQ and Rye Flours with the addition of nutty Camelina Seeds.

Just measure, stir, roll, and bake!

Notes: Almond milk works well but if you're not keeping to the vegan recipe Buttermilk gives the bread a lovely rich flavour. Buttermilk is generally only available in larger pots and the recipe uses around half the pot as well as just under half the bottle of beer. The solution - double up the recipe! This bread freezes really well.

Makes 2 Loaves

Ingredients

  • 1¾ cups (210g) Wholegrain YQ Flour
  • 2 cups (200g) Wholegrain Rye Flour
  • 1/4 cup (50g) Coconut Sugar
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 1/3 cup (50g) Camelina Seeds
  • 1 cup Almond Milk (225ml) (or Buttermilk or Semi-skimmed Milk)
  • 1 cup Guiness (225ml) (yes, it is suitable for vegans) or other Stout Beer

Method

  1. Preheat the oven to 180 Fan / 200 C /400 F / Gas 6
  2. In a large bowl stir together both the flours, sugar, baking soda, salt and camelina seeds
  3. Add the almond or other milk and stout and stir till a dough starts to form
  4. Tip out onto your work surface and lightly knead. Divide the dough in half and shape the two pieces into long ovals
  5. Cut a couple of slashes across the top with a sharp knife then put in the oven for 45 minutes
  6. Leave to cool for a few minutes before devouring! Alternatively chill completely and store in an airtight container for a couple of days - after that it makes great toast - or chill, wrap in cling film and freeze


The Cook and Him
The Cook and Him

Author


1 Response

James
James

June 09, 2020

Just eaten this fresh out of the oven.
Very tasty, very interesting. A few thoughts:
I recommend anyone making this considers using a lower proportion of the liquids when you first mix it all together. Using the measures above I ended up with something more like a thick batter. So I added quite a lot more flour before it would hold its shape to be baked. It still wasn’t remotely kneadable, I just mixed it well and dolloped it into a heated clay plate to put in the oven. Different flours, different almond milk might yield different results, I’m just saying don’t tip all the liquid in straight away. Perhaps start with about 160ml of each and see.
Also, I recommend cooking in a Dutch oven (inside a covered pot) and just take the lid off for the last few minutes. I cooked one on a clay plate and one on the same plate but with an upturned saucepan over it for most of the bake – the covered one rose far better and was much more moist and juicy.
Tasty result – to my wife’s taste the almond milk left an odd bitterness so I’ll be trying with buttermilk next time.

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