060814. Picture: Bongiwe Mchunu
737 ANGELA DAY: Bread 060814. Picture: Bongiwe Mchunu
Rye bread
Rye bread

Baking your own bread can be very rewarding.

There is something very therapeutic about kneading dough.

When following different lifestyles like a low-carb or gluten-free plan, it’s good to know you don’t have to miss out on your bread fix.

We tested numerous loaves at our test kitchen using a variety of grains and flours, tending to avoid refined white flour.

Then we chose five of the best – two gluten-free ones, a low-carb loaf, a yeast-free health bread and a rye bread.



Makes 1 large loaf

80ml linseeds (flax seeds)

475ml warm water

10g sachet of instant yeast

100ml plain yoghurt

500g cornflour

5ml salt

5ml castor sugar

125ml psyllium husks

45ml olive oil

beaten egg for glazing

Heat oven to 180°C and bake the linseeds on a tray for 10-12 minutes, or until they darken slightly.

In a bowl, mix the water and yeast and stir in the yoghurt and seeds.

In a large mixing bowl, toss together the cornflour, salt, sugar and psyllium husks.

Pour in the yeast mixture and olive oil and mix well to make a smooth thin batter. Allow to stand for 5-10 minutes to become a sticky dough.

Once mixture is firm enough, knead it on the work surface for a few minutes. Place in a bowl, cover and allow to rise for 30 minutes.

Line a tray with non-stick baking paper. Shape the dough into a fat sausage, place on the tray, brush with egg, cover and allow to rise for 30 minutes.

Slash the top of the loaf with a sharp knife and bake at 200°C for 40-50 minutes, or until a skewer inserted into the loaf comes out clean.



Makes 1 loaf

500ml rye flour

500ml stone-ground cake flour

10ml salt

30g butter

15ml brown sugar

45ml soya lecithin granules

10g sachet of instant dry yeast

20ml molasses, treacle or honey

300 to 400ml lukewarm water

extra rye flour for sprinkling

Combine the flours and salt. Rub in the butter with your fingertips. Add sugar, lecithin granules and yeast, and mix well.

Dissolve molasses in water and add enough to the dry ingredients to make a soft but not sticky dough.

Knead for 5-10 minutes.

Place dough in an oiled plastic bag and let it rise for 1 hour. Knead again and shape it into around.

Place on a greased baking tray. Cover with an oiled bag and allow to rise for 15-20 minutes. Dust with a little extra rye flour.

Bake at 200°C for 15 minutes, then reduce heat to 180°C for 15-20 minutes, until loaf sounds hollow when tapped.

* Soya lecithin is a granular natural substance which is added to improve the bread. Available from Dis-Chem and health food stores. It can be omitted from the recipe.



Makes 1 small or 3 mini loaves

75g linseeds (flax seeds)

200g almond flour

80ml sunflower seeds

30ml sesame seeds

45ml psyllium husks

10ml baking powder

5ml salt

15ml xylitol

125ml thick yoghurt

60ml cream

60ml coconut oil

5 eggs

Toast the linseeds on a tray in the oven at 180°C for 10 minutes. Remove and cool.

Combine almond flour, linseeds, sunflower and sesame seeds in a bowl. Add the psyllium husks, baking powder, salt and xylitol.

Combine the yoghurt, cream and eggs and add to the dry ingredients and mix well.

Allow mixture to stand and thicken for 5 minutes.

Spoon into a small 10 x 20cm loaf pan which has been lined and greased.

Bake at 180°C for 40-50 minutes or until a skewer inserted into the loaf comes out clean.

Cool in the tin for 5 minutes before turning on to a cooling rack.

* Almond flour and ground almonds are the same thing.



Makes 1 loaf

60ml soya flour

80ml potato starch

500ml cornflour

80ml psyllium husks

160ml gluten substitute

10g sachet of instant yeast

5ml salt

25ml castor sugar

25ml olive oil

10ml apple cider vinegar

45ml plain yoghurt

500ml warm water

beaten egg for glazing

sesame seeds for sprinkling

Combine the soya flour, potato starch, cornflour, psyllium husks, gluten substitute, yeast, salt and sugar in the bowl of a mixer.

Combine the olive oil, vinegar and yoghurt and mix well. Add to the dry ingredients with enough water – using the K beater to mix – to form a dough that is slightly sticky.

Cover the bowl with cling-wrap and set aside for an hour until well risen.

Mix the dough gently again and place it into a 15x25cm loaf pan which has been lined and greased.

Brush with beaten egg and sprinkle with sesame seeds. Cover with cling-wrap and leave to rise in a warm place for 30-40 minutes.

Bake at 180°C for 30-40 minutes or until a skewer inserted into the loaf comes out clean.

Remove from the tin and cool on a rack.

* Orgran gluten substitute is a product which you add to gluten-free flours when baking. It gives the dough structure and elasticity. It is available from Dis-Chem or health stores. If it is not available, add 10ml xanthan gum to the flours.



Makes 1 large loaf or 4 small loaves

250ml spelt flour

250ml stoneground cake flour

500ml nutty wheat flour

250ml digestive bran

100g pecan nuts, chopped

50ml of each sesame, poppy, sunflower and flax seeds

250ml dried cranberries

20ml bicarbonate of soda

3ml salt

375ml buttermilk

250ml plain yoghurt

125ml honey

Combine all the dry ingredients in a large bowl and mix well. Make a well in the centre and stir in the buttermilk, yoghurt and honey. Mix well.

Spoon the mixture intoa 30x12cm loaf pan or two smaller loaf pans base-lined and sprayed with non-stick cooking spray. Bake in a preheated oven at 180°C for 50-60 minutes or until a skewer comes out clean when inserted into the middle of the loaf.

If the loaf begins to brown too quickly, cover with foil and lower the oven temperature to 160°C until cooked through. Remove from the pan and cool on a rack.

The Star