Last week, I interviewed a leading researcher on anti-diabetic foods for an article. She had recently finished a study on the merits of rye and barley. Seem to be super-foods when it comes to optimal quality carbs – they keep your blood sugar balanced for up to 17 hours! Of course, you have to ingest a healthy dose, like a pure rye bread or a barley porridge. I took heed and created this bread for my weekend breakfasts, with inspiration from with inspiration from Not Without Salt. Crazy good, I have had way too many slices already…
1/2 cup (1.25 dl) whole grain spelt flour
3/4 cup (2 dl) rye flour
1/4 cup (0.6 dl) almond flour
1 teaspoon quality salt
1 teaspoon baking soda or baking powder
1/2 teaspoon fresh ground nutmeg
1 teaspoon cinnamon
pinch allspice (optional)
1 cup (2.5 dl) pumpkin puree (bake pumpkin in oven to soften, then puree, or buy pureed)
1/2 cup (1.25 dl) safflower oil (or other high quality neutral oil)
2 eggs (go organic! Much more nutritious)
2 tablespoons honey
1/2 (1.25 dl) cup water
1/2 cup (1.25 dl) raisins (preferably yellow)
1/4 cup (0.6 dl) or a bit more crushed/cut barley
1/4 cup seeds/nuts (I used sunflower seeds, chopped almonds and hazelnuts but take what you have)
The night before, I mixed the wet portion (including the barley and raisins). It sat over night for the barley and raisins to swell.
The next morning, I mixed the dry ingredients first, then stirred them into the wet portion, and poured the batter into a buttered bread pan. Top with seeds/nuts, and bake for ca 40-50 minutes (until stick inserted comes out dry). Tip out of pan, cool slightly, slice, serve with real butter, a good cheese and maybe some marmalade.
Delicious, “fall spicy” and satisfying! Not low-cal by any means but definitely a bread packed with great things for body, mind, soul – and your blood sugar.