Seeded Rye Bread

MAKES 12 TO 14 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 3 HOURS

1½ cups dark rye flour

¾ cup all-purpose flour

1 tsp baking soda

½ tsp salt

1¼ cups kefir

¼ cup fancy molasses

⅓ cup pepitas

2 tbsp flaxseeds

1 tsp caraway seeds

Topping

2 tsp kefir

1 tbsp pepitas

1 tsp flaxseeds

½ tsp caraway seeds

Preheat oven to 375°F. Mist 9- x 5-inch loaf pan with cooking spray; line bottom with parchment paper.

In bowl, whisk together rye flour, allpurpose flour, baking soda and salt. In large bowl, whisk kefir with molasses until smooth; stir in flour mixture just until combined. Stir in pepitas, flaxseeds and caraway seeds. Scrape into prepared pan, smoothing top.

Topping Brush with kefir; sprinkle with pepitas, flaxseeds and caraway seeds. Bake until cake tester inserted in centre comes out clean with a few moist crumbs clinging, about 70 minutes.

Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely.

PER EACH OF 14 SERVINGS about 122 cal, 4 g pro, 4 g total fat (1 g sat. fat), 19 g carb (2 g dietary fibre, 4 g sugar), 2 mg chol, 186 mg sodium, 259 mg potassium. % RDI: 5% calcium, 14% iron, 1% vit A, 9% folate.