If you love bread but fear it's also your downfall, choose rye: the health-conscious eater's friend. Check out these reasons to eat rye bread.
And here's how to make your own...
RYE FLATBREADS
'I try to feed my family as much homemade bread as possible. However, often during the week I simply run out. I developed this recipe for moments when you want fresh bread but don’t have the time for a lengthy baking session. All the flour used is wholemeal, thus this is a very tasty and healthy recipe.'
Makes 10 flatbreads
250 ml thick Greek yoghurt
50 ml rapeseed oil
1 tbsp golden syrup
50 ml water
½ tsp sea salt
1 tsp bicarbonate of soda
150g strong wholemeal wheat flour
150g wholemeal rye flour
1 medium sized egg, lightly beaten (for brushing)
Method
1. Preheat the oven to 220 Cº
2. Add yoghurt, rapeseed oil, golden syrup, water and salt to a mixing bowl and mix well. In a separate bowl, mix all the flour and bicarbonate of soda together. Tip into the yoghurt mixture and mix until you have soft dough. There is no need to knead the dough.
3. Line baking tray with non-stick baking parchment. With a tablespoon, take heaps of dough and drop onto prepared baking tray. The dough makes ten. Sprinkle a little wheat flour on top of each dollop and flatten the dough by hand. Pierce each piece with fork a couple of times. Finally brush with lightly beaten egg.
4. Bake in the preheated oven for 12 minutes or until flatbreads are golden brown.
5. Serve hot or cold. Keeps well until the next day.
Get a flat stomach with rye bread
CRISPY COD WITH RYE AND LINGONBERRY DRESSING
'Rye flour can be used for more than just baking. I love patting fish fillets lightly with rye flour before frying. This is a very typical way of frying fish in Finland. We usually use perch or herring. I use cod here and the result is a wonderfully crispy texture at the top and a soft, moist fish on the inside. I serve the fillets with fresh garden salad and new potatoes. Lingonberry dressing adds colour and tanginess to the dish (see recipe below).'
Serves 6
6 fillets of cod (approximately 100g each filet)
50g of wholemeal rye flour
1 tsp salt
Unsalted butter and rapeseed oil for frying
Method
1. Mix rye flour and salt in a shallow plate. Place each fillet of cod individually on the flour and turn around to cover the whole piece with thin layer of flour.
2. Add a little butter and a drop of rapeseed oil to a frying pan, to get a nice crispy texture and golden colour. Fry two fillets at a time on medium heat approximately 2 minutes on each side or until fish is just cooked.
3. Place one cod fillet alongside a heap of garden salad and potatoes, and serve immediately.
LINGONBERRY DRESSING
50 ml rapeseed oil
50 ml Nordic Bakery 100% lingonberry cordial
½ small shallot, finely chopped
Mix all ingredients well and set aside.
Why rye? Understand the benefits of your new baking recipes
Find out more about the Nordic Bakery
