Monday, March 2, 2015

Gluten Free Sourdough "Rye" Style Bread


Here's another multi-grain bread recipe using my gluten free sourdough starter!
This time I decided to make a "rye" style bread. Although rye bread is not gluten free, you can mimic it's flavor using teff flour and caraway seeds. Some people like to throw in a little cocoa power, instant coffee granules, orange zest or onion flakes, but I wanted to keep this recipe simple. Feel free to throw in any of those additional flavorings to suit your own taste. The flavor of this bread is pretty darn close to what I remember rye bread tasting like. The addition of sourdough starter just kicks it up a notch!

My husband can't stand the texture of seeds in bread, so I ground up the caraway in my spice grinder just for him. I, on the other hand, absolutely love the texture seeds add to whole grain bread! Sunflower seeds, cooked whole oat groats and flax seeds are some of my favorite additions. Back in my gluten eating days, I would mix in some cooked barley pearls as well, yum! Anyway, let's get to the recipe!

Ingredients:
*These ingredients are optional but really help to keep the crumb soft a couple days longer.


In the bowl of your stand mixer, add all of the dry ingredients and mix until well blended. 
In another bowl or large measuring cup, add the starter, 1-1/2 cups of water, 
oil and molasses, stir well. 

With your mixer running on slow speed, pour in the starter mixture and let it mix for a minute or so. If the dough looks too dry add in more water 1 tablespoon at a time until the dough is smooth and fluffy like banana bread batter. 

Oil a glass or plastic bowl that is big enough to allow the dough to double in size. 
Scoop the dough into the bowl and loosely cover it with a lid or an oiled piece of plastic wrap, 
 then place in the fridge for a long 12 hour rise. 
Take the bowl out of your fridge and set it on the counter for another 8-12 hours.

Oil a 1-1/2 quart baking dish or loaf pan, then punch the dough down and place it into your pan. Smooth the surface with wet hands and dust it with flour.
 

Loosely cover with an clean lint free towel or an oiled piece of plastic wrap. Allow the dough to almost double in size and cut several 1/4 inch deep slashes across the surface. 
This will allow the bread to rise properly and it looks nice too.

Preheat your oven to 450F with a roasting pan or Dutch oven inside. If you don't have one of these, place a shallow oven safe pan on the lower rack of your oven.

If using a Dutch oven or roasting pan, carefully remove it from the oven, it will be very hot, and place the bread pan inside. Using an oven mitt, place the hot lid back on the pan and put it into the oven. If you're not using a roasting pan or Dutch oven, place the bread pan in the oven on a center rack and then carefully pour 1 cup of hot water into the shallow pan on the lower rack. This creates a steamy environment and prevents the surface of the dough from drying out too quickly, allowing for a better oven spring. 

*A word of caution! Wear an oven mitt and guard your face, the steam will be instantaneous, you don't want to burn yourself!! 

Bake the bread for 30 minutes, then remove the lid and bake for another 20-25 minutes until golden brown and sounds hollow when thumped. If you have an instant read thermometer, the bread should be around 200F in the center.

 Remove the bread from the pan and place it on a wire rack to cool completely before slicing. 
 

Once no longer warm to the touch, place the bread into a bread box or brown paper bag to keep the crust crispy. After the bread has been cut, store it cut side down to prevent excess moisture loss.
I hope you enjoy this delicious Sourdough "Rye" Bread!







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