Ingredients
Equipment
Method
Preparation (Night before):
- In a mixing bowl, combine rye flakes, oat milk, lemon juice and zest, cinnamon powder, raisins, and pumpkin seeds.
- Stir well, cover, and leave overnight at room temperature to soak and ferment.
Baking Day:
- Preheat the oven to 200°C.
- Sieve together rye flour, carob flour, and baking soda into a large mixing bowl.
- Gradually add the fermented wet ingredients and a pinch of sea salt to the dry ingredients. Gently mix until just combined.
- Avoid overmixing the dough.
- Lightly knead the dough on a floured surface, shape into 2 small round loaves or 1 big loaf
- Transfer the shaped loaf onto a parchment-lined baking tray.
- Using a floured knife - score the top of the bread with one criss-cross.
- Brush the loaf with a little oat milk, then liberally sprinkle extra rye flakes and a few pinches of cinnamon powder on top.
- Bake in the preheated oven for 45–55 minutes until golden and the crust sounds hollow when tapped.
- Remove from oven and cover with a dry tea towel. Allow to cool completely before slicing.
Serving:
- Slice with a serrated knife and enjoy fresh!
Nutrition
Notes
Fruit Variations:
Substitute raisins with dried cranberries, apricots, chopped dates, or figs. Nutty Boost:
Try adding toasted walnuts, almonds, sunflower seeds, or sesame seeds in place of or alongside the pumpkin seeds. Spiced Options:
Enhance the flavor with a pinch of ground nutmeg, ginger, cardamom, or cloves. Flour Adjustments:
If carob flour isn't available, cocoa powder makes an excellent alternative. You can also replace half the rye flour with spelt or whole wheat flour for a lighter texture. Gluten-Free Version:
Use certified gluten-free oat milk, and substitute rye flakes and rye flour with gluten-free oats and a gluten-free flour blend. Serving Suggestions:
Delicious toasted and served with nut butter or fruit preserves!
Substitute raisins with dried cranberries, apricots, chopped dates, or figs. Nutty Boost:
Try adding toasted walnuts, almonds, sunflower seeds, or sesame seeds in place of or alongside the pumpkin seeds. Spiced Options:
Enhance the flavor with a pinch of ground nutmeg, ginger, cardamom, or cloves. Flour Adjustments:
If carob flour isn't available, cocoa powder makes an excellent alternative. You can also replace half the rye flour with spelt or whole wheat flour for a lighter texture. Gluten-Free Version:
Use certified gluten-free oat milk, and substitute rye flakes and rye flour with gluten-free oats and a gluten-free flour blend. Serving Suggestions:
Delicious toasted and served with nut butter or fruit preserves!
