Elderberry Crunch Bread

3 3/4 cups rye flour and 1 1/3 cups barley flour, or 1 1/3 any whole-grain flour
5 tablespoons freshly ground flaxseeds
1 teaspoon baking soda
1/2 teaspoon salt
3 1/4 cups apple juice or other unsweetened fruit juice
2 tablespoons corn oil
1 teaspoon coconut extract (optional)
1 teaspoon amaretto extract (optional)
2 cups elderberries
1 cup granola
1 cup shelled raw sunflower seeds
1 cup unsweetened shredded coconut
2 tablespoons lecithin granules
1 teaspoon ground cinnamon


Preheat the oven to 350 degrees. Mix the flour, ground flaxseeds, baking soda, and salt in a large bowl. In a medium-size bowl, mix together the apple juice, liquid stevia, if you are using it, lemon juice, corn oil, and extracts. Mix the wet ingredients into the dry ingredients, being careful not to overmix. Stir in the elderberries, granola, sunflower seeds, coconut, and lecithin. Press the dough into 2 oiled 8 1/2 x 4 1/2 x 2 1/2- inch bread pans. Sprinkle the cinnamon on top. Set a pan of hot water on the bottom of the oven to keep the crust soft. Bake the loaves until a toothpick inserted in the center emerges clean, about 1 hour. Remove the loaves from the oven and let them cool on a wire rack before slicing.

Makes 2 loaves