I’ve been looking for a way to use up these rye flakes I had bought from Azure. As I was perusing online, I found this recipe that I thought looked promising. I decided to try it out with a few tweaks of my own. One could use oat flakes or barley flakes here in place of the rye if desired. Knowing the nutritional benefits of the ancient grain of rye, I just really wanted to incorporate it into our diet somehow! Here’s the recipe I came up with:
Cinnamon Sourdough Bread
- 4 cups active sourdough starter (I left mine a little thinner this time for this recipe)
- 4 cups raw dairy (or coconut milk)
- 10 cups freshly milled spelt flour (or other organic flour of choice – the more gluten, the longer it should be allowed to ferment for maximum benefits)
- 4 cups rye flakes
- 2 Tb of real salt
- 1 Tb baking soda
- 2 Tb cinnamon
- 4 Tb palm shortening or butter
- Night before you’d like to bake it, mix together everything but the last 4 ingredients.
- Knead in Bosch or mixer for 5 minutes.
- Put mixture in fridge overnight (if using wheat, leave out on counter).
- Next morning, knead in the last 4 ingredients until well combined.
- Divide up into 4 pans, or dutch ovens.
- Grease and dust pans (I use palm shortening and brown rice flour)
- Allow to set for 2 hours until risen slightly.
- Bake in a preheated oven at 415 for 15 minutes.
- Turn oven down to 350 and bake another 35 minutes.
- Take out an allow to cool 15-20 minutes before slicing.