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Rye Bran Flaxseed Loaf (No Wheat Flour)
Rustic rye-bran loaf bound with flaxseed and psyllium gel, scented with coriander — part of a trio of grain-bran breads that keeps a whole week.
30 min prep / 75 min total
53 kcal
2.9g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 25 gflaxseed
- 25 gpsyllium husk
- salt
a little
- 300 mlwater
- tspground coriander
- 150 grye bran
- 1 tspbaking powder
Instructions
Mix 25g flaxseed, 25g psyllium husk and a little salt with 300ml water and let stand 15- until gel-like.
Stir in ground coriander, 150g rye bran and 1 teaspoon baking powder and work briefly by hand — the dough is sticky.
Oil a loaf tin, transfer the dough in and sprinkle more coriander over the top.
Bake at 180°C for 35- until set and the top is firm. The crumb holds together sliced.
Cool fully under a towel so the crust softens — keeps up to a week alongside the corn-rye bran variant.
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