Rye Bread Wheat Free Recipes

RYE BREAD

Steps:

• Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
• Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour.
• Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 - 1.5 hr, or until doubled in size.
• Heat oven to 220C/200C fan/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving

GLUTEN FREE DARK " RYE" BREAD

Steps:

• In a large bowl almond flour, flax, salt, baking soda and cream of tartar.
• In a smaller bowl combine eggs, oil, water and agave.
• Stir wet ingredients into dry, then mix in caraway seeds.
• Allow batter to sit for 1-2 minutes to thicken.
• Grease a 6 x 3.5 x 2.5 inch loaf pan and pour/scoop batter inches.
• Bake at 350°F for 30-35 minutes.
• Cool and serve.

RYE BREAD (WHEAT FREE)

Steps:

• Preheat oven to 350°F.
• Prepare 8 ½ x 4 ½ inch loaf pan by greasing.
• Using a food processor, combine the almond meal/flour, garbanzo bean flour, flaxseeds, baking soda, salt, and ground caraway seeds. Pulse on low speed until well blended. Add 2 teaspoons of the whole caraway seeds, the egg yolks, butter, buttermilk, and xylitol or stevia and pulse just until blended.
• Add the egg whites to a large mixing bowl and beat on high with an electric mixer until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, avoiding running the machine at a constant speed. Spread into the pan and sprinkle with the remaining 1 teaspoon caraway seeds. Bake for 50 to 60 minutes, or until a wooden pick inserted in the center comes out clean.
• Cool in the pan for 10 minutes. Transfer to rack and cool completely.

RYE BREAD (GLUTEN-FREE)

Steps:

• Whisk or sift dry ingredients together.
• Proof yeast with sugar in warm water. Once nice and foamy, slowly pour into dry ingredients.
• Add wet ingredients, mix well.
• Transfer to 8" loaf pan and allow to rise in a warm location for 20-30 minutes.
• Bake in oven preheated to 350F for 35-45 minutes, until internal temperature is about 200°F.