"Rye" Bread
"rye" because, as we well know, rye would entail gluten. This bread just tastes like the best rye around
"rye" because, as we well know, rye would entail gluten. This bread just tastes like the best rye around
Preheat oven to 350
makes one 9x5 loaf
1 1/2 c Bob's Red Mill All Purpose Gluten Free Flour
1/4 c Teff flour
1 c Tapioca flour
2 1/2 tsp xanthan gum
2 T cocoa powder
2 heaping tsp yeast
1 1/4 tsp salt
3 T caraway seed
1 T ground caraway seed (grind in spice grinder)
2 T molasses
2 tsp cider vinegar
2 T olive oil
2 whole eggs + 2 egg whites
1 c warm water*
Grease and flour loaf pan
Measure all dry ingredients into a bowl and set aside.
Crack eggs into the bowl of a stand mixer and whip until slightly foamy. Next add molasses - oil to the eggs. (Tip: measure oil before molasses so molasses slides right out of the measuring spoons.) Now add the dry ingredients to the mixer. Start the mixer on low and begin adding the warm water into the mixer. Once the dough is slightly incorporated increase mixer speed to medium and mix for 3 minutes.
Flop dough into prepared pan and place in a warm, draft free place to rise. It is helpful to place, loosely, a piece of plastic wrap over the pan. Allow bread to rise for 45-55 min. Bread should increase in size but should not get to the point where air bubbles look to be pulling apart on the surface of the dough. If bread rises to much outside of the oven it won't reach its full potential in the oven.
Bake for 20 minutes, then cover with foil and continue to bake another 30-40 minutes.
Cool in pan for 10 minutes, then remove from pan and continue to cool on a cooling rack.
Bread will keep for 2-3 days in the refrigerator. If you don't think you can polish it all off in this time, it will freeze well.
*Water temperature is important in the bread making process. Too cold, and the yeast won't be activated. Too hot, and the yeast will be murdered. Water right from the tap will be warm enough. It should be slightly warmer than bath water but still tolerable to the touch.
makes one 9x5 loaf
1 1/2 c Bob's Red Mill All Purpose Gluten Free Flour
1/4 c Teff flour
1 c Tapioca flour
2 1/2 tsp xanthan gum
2 T cocoa powder
2 heaping tsp yeast
1 1/4 tsp salt
3 T caraway seed
1 T ground caraway seed (grind in spice grinder)
2 T molasses
2 tsp cider vinegar
2 T olive oil
2 whole eggs + 2 egg whites
1 c warm water*
Grease and flour loaf pan
Measure all dry ingredients into a bowl and set aside.
Crack eggs into the bowl of a stand mixer and whip until slightly foamy. Next add molasses - oil to the eggs. (Tip: measure oil before molasses so molasses slides right out of the measuring spoons.) Now add the dry ingredients to the mixer. Start the mixer on low and begin adding the warm water into the mixer. Once the dough is slightly incorporated increase mixer speed to medium and mix for 3 minutes.
Flop dough into prepared pan and place in a warm, draft free place to rise. It is helpful to place, loosely, a piece of plastic wrap over the pan. Allow bread to rise for 45-55 min. Bread should increase in size but should not get to the point where air bubbles look to be pulling apart on the surface of the dough. If bread rises to much outside of the oven it won't reach its full potential in the oven.
Bake for 20 minutes, then cover with foil and continue to bake another 30-40 minutes.
Cool in pan for 10 minutes, then remove from pan and continue to cool on a cooling rack.
Bread will keep for 2-3 days in the refrigerator. If you don't think you can polish it all off in this time, it will freeze well.
*Water temperature is important in the bread making process. Too cold, and the yeast won't be activated. Too hot, and the yeast will be murdered. Water right from the tap will be warm enough. It should be slightly warmer than bath water but still tolerable to the touch.
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So glad to see you have a blog, Kristen! I've never met you, but I wanted to let you know that I very much enjoyed your creations at the bakery. It was wonderful to enjoy for a limited time :)
ReplyDeleteI'm enjoying your blog so far, hope all is going well for you!