Homemade Delicious Bread
Don’t you just love bread? I know I do. It’s such an easy food to add to a meal when you need to up the carbs. And from my experience, kids love it. They love it so much that sometimes it’s just about the only thing they’ll eat. If you have a bread-lover and you feel like you’re stuck there, just check our blog post on carbs.
I’ve heard people say that you’re better off cutting bread out of your diet altogether. While that might be the case if it’s the only thing your child is eating, I wouldn’t go so far as to completely remove it. It can be a great calorie, carbohydrate, fiber, and mineral source. That is when you choose the right kind.
There are a lot of good bread options out there, but if you don’t read the ingredients it’s surprisingly hard to find them. Far too many seem to have sugar and dairy (!?) in them! Making your own is the only way to be certain of what’s in it, but who has the time for that?
Fortunately, our rye bread is only 6 ingredients and 10 mins of prep time. Hard to beat that!
Rye Bread Nutritional Stuff
The basis for our rye bread is rye flour. Apart from a high carbohydrate content, rye actually has a higher protein content than a lot of the other grains. It’s also a great flour to use since rye is not processed the way wheat can be so it tends to have loads more vitamins and minerals. In particular, magnesium and phosphorus. And of course, it’s packed with fiber too.
Wholegrain wheat flour is the other flour we used here, again because of its nutrient profile. Like rye flour, it’s also a great carb and fiber source and also provides a good amount of iron.
Every bread needs some fat so we added a bit of olive oil as we find it to be the best option in terms of the fat composition.
Finally, baking powder and carbonated water help the bread to rise.
Rye Bread Preparation Tips
For this bread, you don’t really need to combine flours. You can only use rye or only use wholegrain wheat flour – we tried both and actually find the combination in this recipe to be the best. But plain rye bread works well too.
If serving to babies younger than 1, I would suggest leaving out the salt. A little won’t hurt though and certainly shouldn’t be an issue for more than 1-year-olds.
This bread lasts about 3 days for us and doesn’t lose it’s taste by sitting out. It does harden a bit, especially the crust, but you can just cut it of if serving to your child or toast it before serving.
Let us know how it works out for you. Especially if using other flour combinations than the ones mentioned.
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The EASIEST Rye Bread Ever
- 2 cups wholegrain flour
- 2 cups rye flour
- 2 tbsp baking powder
- 1 tsp salt
- 2 tbsp olive oil
- ½ liter carbonated water
- Preheat the oven to 360°F / 180° C
- Mix all ingredients together until a smooth dough is obtained (it will be a bit sticky, don't worry)
- Transfer the dough into a baking tin and bake for ~1 hour