Corn rye bread

Preheat oven to 350° F.

Butter 3 small loaf pans (5 ¾ x 3 inches).

Stir together

1 ½ cups buttermilk.
2 tablespoons psyllium husks

Let sit for awhile so that the psyllium husks turn the milk into a gluey gloppy gunk.

Sift together

1 ½ cups rye flour
1 cup cornmeal
2 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ teaspoon crushed celery seeds [optional] (use a mortar and pestle)

Beat together

1 egg
3 tablespoons oil
3 tablespoons molasses

Stir in the milk mixture. Slowly add the dry ingredients to the wet, mixing well. Let the dough rest for an hour.

Put the dough in the loaf pans, dividing evenly. Smooth the tops with wet fingers. Bake about one hour.

The original recipe is from the Laurel’s Kitchen bread book. My changes are the addition of psyllium husks, increasing the buttermilk by 1/4 cup, and celery seeds instead of caraway seeds.

I used whole grain (pumpernickel) rye flour and blue corn meal, so the bread is nicely rich and dark. Go easy on the celery seeds; they accentuate the grassy flavor of the rye.


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