Yummy yummy yummy, I got (wholemeal) bread in my tummy!
I’ve been making these quick breads for a long time now. I find them the perfect solution to those lazy weekend mornings when I’d like some rich bread with my breakfast, only to discover there is no bread. They take no time to knead and no time to rise. And while they’re baking, filling your house with amazing warm flavors, you got plenty of time to prepare all the other dishes that make your awesome breakfast.
While I’ve been making these breads for a long time, following this particular recipe, it is the first time I add almond meal. It was a spur of the moment inspiration. And a fortunate one if I may say so. The almond meal upgraded my recipe from a simple and delicious tiny bread to the perfect cross between bread and cookies. What a wonderful world this is if I can make my own cookie-bread!
They go perfect with breakfast, with soup and as a snack if you feel like munching something before dinner. I will admit to eating an entire small bread by itself, right after taking them out of the oven and allowing them to slightly chill. Not much compares to the taste of freshly baked bread!
These tiny breads are very good the second day as well, though make sure to keep them covered. As for how they behave the third day and so on, I cannot tell you. They never lasted that long in our kitchen.
- 300 gr wholemeal rye flour (wholemeal spelt flour works great too)
- 200 gr almond meal
- 2 TBSP linseed, ground
- 240 ml water
- 2 TBSP extra virgin olive oil
- pinch sea salt
- 2 TBSP sesame seeds
- 2 TBSP chia seeds
- Preheat your oven to 150C.
- In a big bowl, mix dry ingredients: flour, almond meal, linseed, pinch sea salt and seeds.
- Add the water and olive oil and knead until dough is formed and all ingredients are well combined. Add more flour if needed, if dough is too soft or sticky. Dough should be elastic and should not stick to your hands.
- Divide in 2 parts and then each in 3.
- Roll each piece of dough and flatten to make a 20-30mm thick tiny flat bread.
- Place all breads on a tray lined with baking paper and bake for about 20 – 25 minutes.