Wheat Egg Milk Free Bread Recipe
Ingredients
| Rye flour | 2 1/2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Seedless raisins or chopped figs - 1/2 cup | ||
| Baking soda | 1/2 Teaspoon | |
| Warm water | 1 1/2 Cup (16 tbs) | |
| Molasses | 1/4 Cup (16 tbs) | |
| Cooking oil | 2 Tablespoon | |
Directions
GETTING READY
1. Grease a 9-inch X 5-inch X 3-inch loaf pan with butter or oil and dust it with a little of the flour.
2. Preheat the oven to 350 degrees F before baking.
MAKING
3. Into a large-size mixing bowl or in a food processor bowl, sift the flour with the other dry ingredients.
4. In another small bowl, combine soda, water, molasses and oil or shortening. Blend well.
5. Pour the liquid ingredients into the bowl of dry ingredients.
6. Stir quickly and lightly, just enough to moisten the flour mixture and only until no dry flour is visible.
7. Stir in the raisins and figs.
8. Pour the batter into the prepared pan and spread.
9. Place pan on the middle level of the preheated oven and bake bread for almost 45 to 50 minutes.
10. When the top is lightly browned and bread is spongy to touch, remove from the oven.
11. Let bread cool in the pan for 15 minutes then invert onto a wire rack.
12. Leave to cool completely.
13. Wrap in foil and rest overnight.
SERVING
14. Slice and serve for breakfast with jam or preserves.
1. Grease a 9-inch X 5-inch X 3-inch loaf pan with butter or oil and dust it with a little of the flour.
2. Preheat the oven to 350 degrees F before baking.
MAKING
3. Into a large-size mixing bowl or in a food processor bowl, sift the flour with the other dry ingredients.
4. In another small bowl, combine soda, water, molasses and oil or shortening. Blend well.
5. Pour the liquid ingredients into the bowl of dry ingredients.
6. Stir quickly and lightly, just enough to moisten the flour mixture and only until no dry flour is visible.
7. Stir in the raisins and figs.
8. Pour the batter into the prepared pan and spread.
9. Place pan on the middle level of the preheated oven and bake bread for almost 45 to 50 minutes.
10. When the top is lightly browned and bread is spongy to touch, remove from the oven.
11. Let bread cool in the pan for 15 minutes then invert onto a wire rack.
12. Leave to cool completely.
13. Wrap in foil and rest overnight.
SERVING
14. Slice and serve for breakfast with jam or preserves.
Chef
