Rye Bread & French Toast Sticks

I adapted my agave wheat bread and made a rye loaf that is delicious! I’ve been on a rye kick for some reason (as noted in Thursday’s beer post). This bread is great for kids (and for adults too). I add almond butter or peanut butter for Isabelle and serve it with fruit and some cheerios for breakfast during the week. For the adults, this makes an awesome avocado toast or you can do almond butter, banana, agave and shredded coconut.

Kids French Toast Sticks

For brunch, mix 1 egg, 1 tbs of cinnamon, and 1/2 cup of almond milk or whole milk. Slice the bread and let it soak in the egg mixture for about 5 minutes, flipping it over a few times. Meanwhile, heat up a pan with a tsp of butter. Take the bread out of the egg mixture and let the excess egg drip off. Cook the bread for 4 minutes on medium on both sides until nice and toasty. Cut into “sticks”. If your little one is big enough, a little bowl of syrup for dipping goes great!

Rye Bread 

Makes 2-3 loaves


3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast

2/3 cup agave, divided

2 1/2 cups bread flour

2 1/2 cups rye flour

3 tablespoons butter, melted

1 tablespoon salt

3 1/2 cups whole wheat flour

2 tablespoons butter, melted


In a large bowl, mix warm water, yeast, and 1/3 cup honey. Let sit for 5 minutes. Add 2 1/2 cups white bread flour and 2 1/2 cups of rye flour, stir to combine. I like to use my kitchenaid mixer with the hook attachment. Let sit for 1 hour in a warm place, it should be big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 2-3 loaves. Place in greased 9 x 5 inch loaf pans. Score the dough with a knife. Allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent the crust from getting hard. Cool completely.


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