August 08, 2011

Buckthorn berry and rye bread

Hello, how was your weekend?

I honestly don't know where mine went, but here we are at the start of a new week again. As Mondays are always on the busy side, this quick bread is an ideal way to enjoy freshly baked bread when you don't have time to knead, wait for the dough to rise, and mess around with yeast. I've used a combination of rye and spelt flour, and used egg whites to lighten up the dough. The outcome is a really light rye bread that is still filling and wholesome.

Buckthorn berry powder is a fabulous ingredient to use in both sweet and savoury baking, as well as sprinkled in your cereal, porridge or yoghurt. It's packed with vitamins, fibre and good oils. I love the sharp and fresh taste and it goes so well in this light rye bread as well.

Have a great week ahead!

Buckthorn berry and rye bread
(makes 1 loaf)

100g rye flour
130g whole spelt flour
3 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons rapadura sugar
2 tablespoons buckthorn berry powder
2 large free-range egg whites
250ml milk
50ml olive oil

1. Preheat the oven to 180C and grease a medium sized loaf tin.

2. Mix the flours, baking powder, salt, sugar and buckthorn berry powder in a bowl. Set aside.

3. In a separate bowl, beat the egg whites until just frothy. Add the milk and the olive oil and gently stir them into the egg whites. 

4. Fold the egg white mixture into the dry ingredients. Pour the dough into the prepared loaf and bake for 20 minutes or until a skewer inserted in the middle comes out clean. Cool on a wire rack before serving.