Rye Multigrain Diet Bread ❤️ Sugar-Free & Oil-Free ❤️ Quick & Easy

This bread is super simple to make, and the formula is very flexible. The hands-on work takes only a few minutes, and it makes a great staple bread when you are watching your weight. Highly recommended.

🍞 Ingredients: Fits one 450g Pullman loaf pan, or you can shape it into a round boule and bake it on a sheet pan. Very flexible.

Rye flour 150g, bread flour 100g, spelt flour 50g, ground flaxseed 10g (Note: if you don't have spelt flour, substitute an equal amount of whole wheat flour; if you don't have ground flaxseed, simply omit it. Just keep the total flour weight around 300-310g across the rye, bread flour, and other flours). Water around 220g, salt 3g, instant dry yeast 4g. (I also added a scoop of sourdough starter discard to use up leftovers. Feel free to add some if you have discard to use up, or leave it out if you don't.)

🍞 Method:

1️⃣ Mix all ingredients together into a dough, place in a covered container, and refrigerate overnight. (Takes just a few minutes)

2️⃣ The next day, take out the dough and shape it on your work surface. You can shape it into a round boule, or roll it out into a rectangle, coil it up, and place it in a loaf pan like I did. (Takes just a few minutes)

3️⃣ Cover and proof until doubled in size, about 1 hour.

4️⃣ Bake at 190°C for about 38 minutes. (Adjust according to how your oven runs.)

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