O-O-Omega Spelt and Rye Bread

This spelt and rye bread with flax and chia seeds is a delicious bread without the wait of yeast. This is a dense bread, doesn't rise like regular breads, and can be used like a cracker if you like. Slice thin and toast!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 209 Calories

Ingredients

• 2 tablespoons honey
• 1 tablespoon molasses
• 2 cups boiling water
• 3 ½ teaspoons baking powder
• 2 cups rye flour
• ½ cup sesame seeds
• ½ cup flax seeds
• 1 pinch salt, or to taste
• 1 cup almond milk
• 3 tablespoons flax seeds
• 2 tablespoons chia seeds
• 5 tablespoons lecithin
• 6 cups spelt flour

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

Step 2

Combine lecithin, 3 tablespoons flax seeds, and chia seeds in a bowl; add boiling water. Allow seed mixture to soak until thickened, about 5 minutes.

Step 3

Blend seed mixture in a blender on high speed until smooth. Add almond milk, honey, and molasses; blend until smooth.

Step 4

Sift spelt flour, rye flour, baking powder, and salt together into a bowl; add sesame seeds and 1/2 cup flax seeds. Pour almond milk mixture into flour mixture and mix until dough is evenly combined and holds together. Divide dough between the prepared loaf pans.

Step 5

Bake in the preheated oven until bread is cooked through and crust is lightly browned, about 1 hour 20 minutes.