Today I made a rye and oat bread the old fashioned way - by hand.
One cup breadmakers' rye
One cup rolled oats
One cup oat bran
Half cup quinoa flakes
Half cup psyillium husk/carob/slippery elm mixture
Mix in water, knead it. Set in a container for 30 minutes. Once it expands knead it a bit more and put in a lined baking tray for another 30 minutes to rise more. Cook at 220C for half an hour.
Dark bread, heavy, with an oaty/nutty flavour. Yummy.
Can anyone suggest how to make a lower kilojoule bread? I could add more water, I suppose, but perhaps there are some good low-kilojoule alternatives to rye? Some sort of filler material perhaps - and no, not sawdust! .