Rye, Corn, and Sprouts Bread Recipe
Love the aroma of freshly baked bread wafting through your home, especially on a chilly winter day? Look no further! This Rye, Corn, and Sprouts Bread is the epitome of comfort and warmth, with a delightful twist of crispy bean sprouts adding a unique texture. And the best part? It’s wheat-free (though not gluten-free) and yeast-free, making it an excellent choice for those with specific dietary preferences or restrictions. Whether you’re hosting a potluck, planning a brunch, or simply craving a delicious homemade bread, this recipe is sure to satisfy your cravings in less than an hour!
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 12
Yield: 1 loaf
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Eggs |
| 1 | Sugar |
| 1 1/4 | Skim milk |
| 1/4 | Yellow cornmeal |
| 1 | Baking powder |
| 1 | Salt |
| 4 | Fresh bean sprouts |
| 3/4 | Rye flour |
| 3/4 | Oil |
Instructions:
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Preheat Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly to perfection.
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Prepare Loaf Pan: Generously grease an 8 1/2-by-4 1/2-inch loaf pan, ensuring that the bread doesn’t stick during baking.
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Separate Eggs: Carefully separate the eggs, placing the whites in a small bowl and the yolks in a large bowl. This step ensures proper incorporation and a fluffy texture.
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Beat Egg Whites: Using an electric mixer on high speed, beat the egg whites until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form. Set aside this airy mixture, which will lend a lightness to your bread.
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Prepare Yolk Mixture: With the same beaters on low speed, gradually beat the milk and oil into the egg yolks until well combined.
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Incorporate Dry Ingredients: Add the rye flour, yellow cornmeal, baking powder, and salt to the yolk mixture. Beat the ingredients on low speed just until the dry ingredients are moistened, being careful not to overmix.
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Fold in Sprouts: Gently fold in the fresh bean sprouts and the beaten egg whites into the batter. This adds a delightful crunch and freshness to every bite.
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Transfer to Pan: Spoon the batter into the greased loaf pan, ensuring it’s evenly distributed for consistent baking.
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Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until the bread is well browned and a toothpick inserted into the center comes out clean. You’ll know it’s done when the loaf sounds hollow when tapped on top.
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Cool and Serve: Once baked, remove the bread from the pan and cool it on a wire rack for at least 20 minutes before slicing and serving. This allows the flavors to develop and ensures easier slicing.
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Storage: To preserve freshness, store any leftovers in the refrigerator. This bread also freezes well, so you can enjoy it later!
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Enjoy: Slice a warm piece of this Rye, Corn, and Sprouts Bread and savor the delicious combination of flavors and textures. Whether enjoyed on its own or paired with your favorite spreads or soups, this bread is sure to delight your taste buds with every bite.
Nutritional Information (per serving):
- Calories: 136.6
- Fat Content: 6g
- Saturated Fat: 1g
- Cholesterol: 35.8mg
- Sodium: 297.4mg
- Carbohydrates: 17.7g
- Fiber: 2.1g
- Sugar: 1.5g
- Protein: 3.9g
Indulge in the warmth and goodness of homemade bread with this flavorful recipe. Perfect for any occasion, this Rye, Corn, and Sprouts Bread is a true crowd-pleaser that will have everyone asking for seconds. Enjoy the process of baking and the comforting aromas that fill your kitchen, making memories with every slice.
