Sunflour “Rye: Bread
Hands On Time: 15 minutes
Total Time: 1.5 hours
Serves 12 slices
Net Carbs- 6.5g
The addition of flax meal and molasses gives this bread a rich “rye” type of flavor.
Perfect toasted with smoked salmon and cream cheese.
1 cup of Sunflour
1 tablespoon of ground flax meal
1 teaspoon of salt
2 teaspoons of baking powder
1 cup of unsweetened applesauce
2 tablespoons of molasses
Extra ground flax meal to garnish
Preheat oven to 350⁰ F, fan forced. Grease the bottom and sides of a standard 9 x 5.5 x 3 inch loaf pan
Place all of the dry ingredients into a large mixing bowl and whisk to remove any lumps.
Beat the eggs on high speed with a mixer for 10-15 minutes until they are thick and creamy.
Add the applesauce and molasses to the eggs and beat to combine.
Pour the dry ingredients into the egg mixture and mix by hand until combined.
Spoon the batter into your prepared loaf tin and smooth the top.
Scatter some ground flax meal over the top and bake for 60 minutes.
The loaf will drop slightly as it cools.
Store, wrapped, in the pantry for up to 5 days.
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