Rye Bread - A nutty and oh so tasty bread enriched with Hodmedods camelina seeds, buttermilk and Guinness! thecookandhim.com

Posted in Recipes on 12.12.2017

Rye Bread

prep: 15 mins / cook: 45 mins / inactive: 0 mins / total: 60 mins / quantity: 2 loaves Print recipe?

I’ve been very privileged lately to work with some of the finest ingredients.  Phil and I are always on the look out for new and interesting things and great companies that supply them.  And camelina seeds have been an absolute revelation.

Rye Bread - A nutty and oh so tasty bread enriched with Hodmedods camelina seeds, buttermilk and Guinness! thecookandhim.com

Up until we teamed up with Hodmedod’s to develop some recipes for their truly fantastic ingredients I’d not heard of Camelina Seeds.  Shhh, I won’t tell them if you won’t!  I’d always used flax seeds to give things a nutty crunch (and for their great digestive benefits) but these tiny little camelina seeds are, like, SUPER NUTTY!

I’ve made this Rye Bread before but adding the camelina seeds really does take it to a whole new level of deliciousness.

If you’re put off making bread because of the faff/sheer amount of time all the proving takes then THIS is the bread for you.  NO KNEAD.  Yup.  And while making bread is one of my very favourite things, sometimes you don’t want it to be a 3+ hour job.

Measure.

Stir.

Roll.

Bake.

Rye Bread - A nutty and oh so tasty bread enriched with Hodmedods camelina seeds, buttermilk and Guinness! thecookandhim.com
Rye Bread - A nutty and oh so tasty bread enriched with Hodmedods camelina seeds, buttermilk and Guinness! thecookandhim.com

That’s it.  Just one bowl and no hours of proving before you can get your hands on freshly baked bread – because there really is NOTHING quite like it.  It’s also ridiculously important to us that we give you recipes that we believe in.  Recipes that we make ourselves – on a regular basis, not just a one off never to be made again.  As a food blogger this isn’t as easy as it might first appear.  Because I’m constantly trialling new ideas/adapting old recipes into healthier versions it’s becoming ever more difficult to make the “OMG I have to keep making this” fit into the week’s food.  Oh I know .. the hardship ?  But we are only 2 people – Meg would eat it ALL but she probably shouldn’t.  And it’s one of the reasons I’m always looking for ideas that can be used as leftovers or freeze really well or adapt themselves to a number of meals.

Like this bread.

One loaf = many meals = winning at life ?

Rye Bread - A nutty and oh so tasty bread enriched with Hodmedods camelina seeds, buttermilk and Guinness! thecookandhim.com

Rye Bread

prep: 15 mins / cook: 45 mins / inactive: 0 mins / total: 60 mins / quantity: 2 loaves

Ingredients

  • 1 + 3/4 cups Stoneground Wholemeal Flour 
  • 2 cups rye flour
  • 1/4 cup coconut sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1/4 cup Camelina Seeds
  • 1 cup almond milk
  • 1 cup stout beer

Instructions

  1. Preheat the oven to 180 Fan / 200 C /400 F / Gas 6
  2. In a large bowl stir together both the flours, sugar, baking soda, salt and camelina seeds
  3. Add the buttermilk and Guinness and stir till a dough starts to form
  4. Tip out onto your work surface and lightly knead.  Divide the dough in half and shape the two pieces into long ovals
  5. Cut a couple of slashes across the top with a sharp knife then put in the oven for 45 minutes
  6. Leave to cool for a few minutes before devouring!  Alternatively chill completely and store in an airtight container for a couple of days - after that it makes great toast - or chill, wrap in cling film and freeze

Notes

  • I used to use Guinness to make this bread - then discovered it's not vegetarian as they use isinglass (which comes from the organ fish use to control their buoyancy) as a filter.  This is apparently changing this year (2017)
  • One recipe uses around half the bottle of beer.  The solution - double up the recipe!  As mentioned this bread freezes really well ?
Rye Bread

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Hello and welcome to The Cook & Him.

We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.

So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full.  And we make sure they just work.

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