healthy bread

Recipe for traditional Danish Rye Bread - just like it was make in the old days and like it is made today. Perfect for a healthy breakfast or lunch.

Danish Rye Bread (Rugbrød)

dl cracked rye kernels

dl flax seed/linseeds

dl sunflower seeds

tbsp malt syrup ((or dark syrup))

sour dough

water

dl all-purpose flour

dl rye flour

salt

tbsp gravy browning ((can be omitted))

In a large bowl; Add the cracked rye kernels, cracked wheat, flax seeds, sunflower seeds, water, malt syrup and the sour dough. Let it all soak for minimum 8 hours. This can with advantage be done in the evening, so that you can continue the morning after.

After about 8 hours; add the rest of the ingredients and let the rye bread dough rise for about 1.5 hours.

Divide the dough into two portions and pour it into two normal bread pans. Cover the bread pans with some plastic wrap (or a damp dishtowel). Let the dough rise for about 1-2 hours or until the bread pan is full of dough.

Bake the rye breads at 180 C (360 F) for about 1 hour.

When done; remove the breads for the bread pans and let them cool off. When the breads are cooled off; keep them in an air tight container or a plastic bag.

An easy garlic bread stick recipe made with Fathead dough that can rival any restaurants!

Keto Italian Garlic Breadsticks

mozzarella cheese (grated)

cream cheese

eggs (whisked)

almond flour

garlic powder

baking powder

butter (melted)

Italian seasoning

sea salt

In a bowl add the mozzarella and cream cheese. Melt in the microwave for 90 seconds, stir halfway through to ensure even melting.

Add the beaten egg, garlic powder, baking powder and almond flour and mix into a dough, making sure all ingredients are combined well.

Place the dough in the fridge to chill for 30 minutes.  This helps firm it and reduces the stickiness.

Pre-heat the oven to 180C/350F degrees and line a baking tray with parchment paper.

Cut the dough into 8 equal portions. Using oiled hands, roll each portion into a bread stick shape about 6 inches long and 1 inch thick.  Place the bread stick on the baking tray and repeat the remaining dough balls.

Brush the tops of the bread sticks with the melted butter, then sprinkle with the Italian seasoning and salt.

Bake for 18-22 minutes until golden

Samantha Coutts uses the fibre-rich grain, spelt, to add a nutty flavour to her pumpkin bread recipe. Paired with tarragon butter you won't be keeping this loaf for long.

The no-knead bread you need: This spelt and pumpkin loaf with tarragon butter

pumpkin, chopped into 2cm pieces

fennel seeds

tbs extra virgin olive oil

tsp (10 grams) dried instant yeast

(750 grams) white spelt flour

(180 grams) semolina

(thin) cream

21/2 tbs kefir (from health food stores) or thick Greek-style yoghurt

tarragon leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981854705001&=domain=del

5348771529001-5981854705001

The most delicious soft and fluffy healthy sandwich bread ever! This recipe is so easy to make and can be customized with the ingredients you have at home.

Easy healthy sandwich bread

instant yeast

tsp sugar

white flour

wholewheat flour

oats

butter / olive oil

egg (beaten)

tbsp seeds

tbsp oats

tsp melted butter (for brushing)

Combine yeast, warm (not hot) water and sugar in a bowl/measuring jug and mix well.

Allow to stand for 5 minutes until foamy.

Combine the flours (start with only 2 cups of white flour), oats, seeds and salt in a large bowl and mix. This can also be done in the bowl of a stand mixer fitted with a dough hook.

Pour in the yeast mixture and bring together into a rough dough. Add the butter or oil and knead.

Add the remaining flour, a tablespoon at a time, and knead until the dough is smooth and soft. You might not need all the flour. It should be slightly tacky but not overly sticky.

Cover the dough with plastic wrap or a damp kitchen towel and allow to rise for 1 hour or until doubled in size.

Transfer the dough to a loaf pan and cover again. Allow to rise for 30 minutes in the pan while you preheat the oven to 200°C/390°F.

Brush the top of the loaf with a beaten egg then sprinkle on some extra seeds and oats.

Place in the oven and bake for 30-40 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

Remove from the oven, brush with melted butter and allow to cool completely before slicing. 

This moist, soft, delicious, and healthy pumpkin bread will satisfy your craving. So today, I am going to share with you what I have been making for so many years. This recipe is always present during Fall season. Few reasons why I love this pumpkin bread recipe is because it is gluten-free, sugar-free, grain-free and dairy free that is why it is called Paleo. I make sure that it is pack with a lot of low glycemic ingredients so it wont spike blood sugar level up. So if you are trying to lower your sugar intake, this is one of the best bread I recommend. It is very easy to make and it take an hour total from preparing to baking.

Paleo Pumpkin Bread Recipe

tapioca powder

pumpkin powder

baking soda

eggs

pumpkin puree

coconut oil

maple syrup

vanilla

pecan nuts

Preheat your oven to 350 degrees fahrenheit.

Grease a loaf pan with coconut oil. 

In a large bowl add eggs, pumpkin puree, coconut oil, maple syrup and vanilla. Mix well to combine using silicon spatula, hand mixer or electric mixer.

 In a separate bowl, add all your dry ingredients including almond flour, tapioca flour, pumpkin spice powder, baking soda and salt. Mix well to combine.

Combine your dry ingredients into your wet ingredients. Mix throughly to form a batter consistency.

Top with pecan nuts or any other nuts, chocolate or dried fruits. (optional)

Pour batter into your loaf pan and bake for 50 minutes or longer. (see notes below)

https://www.youtube.com/watch?v=YiByNnHmFd4

Paleo Pumpkin Bread Recipe
This very delicious bread is so soft and moist. It is also gluten-free, grain-free, sugar-free, and dairy-free.

https://curiousflavors.com/paleo-pumpkin-bread/

Ingredients

2 cups almond flour

1/2 cup tapioca flour

1 1/2 tablespoon pumpkin spice powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup pumpkin puree

1/4 cup coconut oil

1/3 cup maple syrup

1 tablespoon vanilla

1/2 cup pecan (optional)

Check my website for full recipe
https://curiousflavors.com/paleo-pumpkin-bread/

PALEO PUMPKIN BREAD RECIPE

Moist, fluffy, cinnamon-filled Gluten-Free Sweet Potato Bread made with Japanese sweet potatoes, warm spices, and topped with chopped almond and savory sage for the perfect flavor combination! Enjoy this delicious sweet potato bread for breakfast with coffee or a healthy snack! (This recipe is easily customizable and can be made vegan by simply using flax egg or chia egg!)

Delicious Sweet Potato Bread | Gluten-Free with Vegan Option

Mashed Sweet Potatoes (or 1 large sweet potato)

Large Eggs (or 2 flax egg

Gluten-Free All Purpose Flour (or sub regular flour)

Blanched Almond Flour

Maple Syrup

Coconut Sugar, optional (or brown sugar)

Non-Dairy Milk

Coconut Oil, melted

tsp Vanilla Extract

tsp Cinnamon

Nutmeg

tsp Ginger

tsp Baking Soda

tsp Baking Powder

Sprig Fresh Sage

Sliced Almond (or pecans)

Cook the Sweet Potato. You can steam the sweet potato in the microwave or roast it in the oven.

Preheat the oven to 350°F.

Combine all of the liquid ingredients, spices, and sweet potato in a blender or food processor. Puree until smooth. Remember to allow the sweet potato to cool before using it so that it does not cook the other ingredients while blending (the egg especially).

Combine all of the dry ingredients (flours, baking powder, baking soda, and sugar) and whisk to remove any large chunks. Add the wet ingredients to the dry ingredients and mix until well incorporated.

Line a loaf pan with parchment paper or cooking oil. Then, pour the batter into the loaf pan and smooth it so that it is evenly dispersed in the pan.

Top with sage and sliced almonds (optional). Bake in a preheated oven at 350°F for about 60 minutes, or until the top is golden, the loaf is springy to the touch, and a toothpick inserted in the center comes out clean. (If the interior is not cooked all the way through after checking, cover the loaf pan with foil and bake baking for about 10-20 minutes, checking with a toothpick periodically. The foil helps to prevent the top from browning too much.)

Allow the bread to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.

Enjoy it for breakfast, dessert, or a snack. Store any leftover sweet potato bread in an airtight container.

https://www.youtube.com/watch?v=-XQxao8PXKs

Moist, fluffy, cinnamon-filled Gluten-Free Sweet Potato Bread made with Japanese sweet potatoes, warm spices, and topped with chopped almond and savory sage for the perfect flavor combination! Enjoy this delicious sweet potato bread for breakfast with coffee or a healthy snack! (This recipe is easily customizable and can be made vegan by simply using flax egg or chia egg!)

Get the Full Recipe at Goodfoodbaddie.com:
https://goodfoodbaddie.com/delicious-gluten-free-sweet-potato-bread/

How to Make Sweet Potato Bread | Gluten Free with Vegan Option

A low carb walnut bread baked with coconut flour and psyllium husk powder. A great addition to the cheeseboard too.

Keto Walnut Bread

coconut flour

psyllium husk powder

olive oil (or coconut oil)

apple cider vinegar

walnuts (chopped)

Preheat the oven to 180C/350F degrees

Place the coconut flour, baking powder, psyllium husk powder and salt in a bowl and mix thoroughly.

Add the oil and eggs and blend well until the mixture looks like breadcrumbs.

Add the apple cider vinegar and mix well.

Add the chopped walnuts to the bread and mix.

Gently add the water, a bit at time and stir into the mixture (you may not need it all). Let the mixture sit for 10 minutes.

Line a baking tray with parchment paper.

Using your hands, make a large ball of the dough (I find keeping my hands wet helps with the sticky dough).

Place the dough on the parchment paper lined baking tray.

Score the top to make a pattern (optional but looks more rustic)

Bake for 35 -40 minutes until golden and firm.

Slice, eat and enjoy!

https://content.jwplatform.com/videos/vjinY6NH.mp4

A low carb bread with walnuts for a crunchy and tasty slice of bread.

Walnut Bread

Hearty, flavorful and tasty, this flaxseed bread is also very quick to make.

Country Flaxseed Bread

150 g flaxseeds (ground)

whole wheat flour

dark rye flour

tsp anise seeds (ground)

tsp sea salt (or kosher salt)

water (lukewarm)

ml cream (lukewarm)

tsp honey

yeast

flaxseeds

Grind flaxseeds and anise seeds. Mix with the flours and salt and set aside.

Warm up 200 ml of the water to 105F. Add the honey and the yeast and stir. Let the yeast activate for about 5-10 minutes or until a foam cap forms.

Combine all of the ingredients in a large mixing bowl. Knead for 10 minutes, cover with a plastic wrap and let sit for 15 minutes in a warm place.

Knead the dough for 1 more minute. Shape into a log and place seam side down into a greased loaf pan sprinkled with some flaxseeds. Mist with water and sprinkle some flaxseeds on top. Gently press down on the seeds with your palm to make them stick better.

Cover the loaf pan with a plastic wrap and let sit for about 10 minutes more in a warm place.

Using a bread lame or a sharp knife, score the top of dough on the diagonal in several places.

Transfer the loaf pan to the cold oven, placing it on the second rack from the bottom. Place an oven-proof bowl filled half way with water on the bottom of the oven.

Turn the oven to 430F/220C and bake for 60 minutes or until the crust is light brown.

Remove from the oven and let cool inside the loaf pan for 10 minutes.

Remove the bread from the loaf pan, place on a cooling rack, sprinkle with some water and let cool completely before slicing.

Amazing!! I would not have EVER believed that putting this dough in a cold oven would have worked!! The flavor is excellent and we LOVE the fact that there is NO white flour in it!! THANK YOU!! We will be sending this recipe to our family of home bakers!!👍👍👍

I used rapid rise yeast as I had no traditional, but proofed it as you would traditional yeast, and added it with the liquid. Used medium rye flour and caraway seeds, about 3/4 tablespoon added whole in the flour. Used maple syrup as I was out of honey. I used a scale and weighed the flours and liquid, but the loaf was a bit sticky, and I just kind of flopped it into the pan. It did a crazy oven spring and emerged looking well, rustic. It tastes wonderful and is so easy and fast compared to other recipes.

Could we substitute the 200 g of Rye Flour with 200 g (on top of the 150 g) of ground Flaxseed?

This moist and flavorful loaf is a delightful twist on a classic carrot cake, with the addition of juicy pineapple and warm spices. Each bite is a harmonious blend of sweetness, tanginess, and a hint of tropical goodnessWhether enjoyed with a cup of coffee or as an afternoon snack, this breakfast bread is a tasty way to start your day on a sweet note.

Pineapple Carrot Cake Breakfast Bread Recipe by Tasty

oil,

flour

organic sugar

cinnamon

cardamom

ginger

cloves

quick oat

carrots, carrots

eggs,

butter, 1/2 stick, melted

chopped,

plain greek yogurt

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Preheat the oven to 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.

In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to combine.

In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.

Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.

While the bread is baking, make the Greek yogurt “frosting”: In a small bowl, combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved pineapple juice. Stir until well incorporated. Chill in the refrigerator until ready to use.

Remove the bread from the oven and allow to cool for 10 minutes, until safe to handle. Remove from the loaf pan and let cool completely on a wire rack.

Slice the bread and serve with a smear of frosting.

https://vid.tasty.co/output/127062/landscape_480/1552410957

Top 9 healthy bread recipes from across the web

The most viewed healthy bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Danish Rye Bread (Rugbrød)

Keto Italian Garlic Breadsticks

The no-knead bread you need: This s...

Easy healthy sandwich bread

Paleo Pumpkin Bread Recipe

Delicious Sweet Potato Bread | Glut...

Keto Walnut Bread

Country Flaxseed Bread

Pineapple Carrot Cake Breakfast Bre...

Top 9 healthy bread recipes from across the web

The most viewed healthy bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Danish Rye Bread (Rugbrød)

Keto Italian Garlic Breadsticks

The no-knead bread you need: This s...

Easy healthy sandwich bread

Paleo Pumpkin Bread Recipe

Delicious Sweet Potato Bread | Glut...

Keto Walnut Bread

Country Flaxseed Bread

Pineapple Carrot Cake Breakfast Bre...

The most viewed healthy bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine