Gluten Free Almost Danish Rye Bread Recipes

TOTALLY RYE BREAD

Steps:

• Heat the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
• In a small mixing bowl, dissolve yeast in the lukewarm milk. Let sit until creamy, about 10 minutes.
• Pour the yeast mixture into a large mixing bowl. Mix in the molasses, egg, 4 cups of the rye flour, salt, and caraway seeds. Cover with a damp towel, and let rise for 45 minutes.
• Stir in the remaining rye flour, 1/2 cup at a time, until the mixture forms a soft dough; stir well after each addition. (You may not need to add all of the rye flour.)Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and put in a warm place to rise until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth, and let rise until doubled in volume, about 40 minutes.
• Bake in a preheated 350 degrees F (175 degrees C) oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

GLUTEN FREE ALMOST DANISH RYE BREAD

Steps:

• If using uncooked rice, cook as you would regular rice.
• In a large Stand mixer-bowl add corn meal, buckwheat flakes, sesame seeds, ground flax seeds, sunflower seeds, and pour the boiling water over. Let soak for 10 minutes.
• Add the last boiling water to the seed and flake mixture, Sprinkle the dry yeast on top and leave it for another 10 minutes till it has dissolved and is think and foamy on top.
• Add cooked rice, oil, sugar, salt and gravy color or cocoa, and start the machine, using the dough hook. Gradually add yogurt or buttermilk and the gluten free flour. The dough will look and feel like thick oatmeal.
• It is important to keep the machine on low for at least 5 minutes, keep scraping the sides and the dough hook.
• Pour into a greased 1.75L loaf form, and using a wet fork prick the surface.
• Place in the oven on the bottom rack.
• Bake at 180 C / 375 F for 1 hour.
• When baked remove from loaf pan, and wrap in a damp dishtowel and let cool on a rack, turning a few times. Store in the refrigerator for up till 1 week.
• Freezing instructions: Wrap in double plastic and place fresh in the freezer. Defrost in the refrigerator.

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.

NATURALLY LEAVENED RYE AND OAT BREAD

Steps:

• Starter/Levain
• I made 200g of almost all-rye sourdough starter by feeding 40g starter with 80g water and 80g whole grain rye flour, and I used it when it was a little more than doubled in size. Other ways of building up this large amount of ripe starter are fine too.
• Mixing and Bulk Fermentation
• Combine all the ingredients in a large bowl and mix well. If possible, scrape the batter into a straight-walled dough bucket or separate out a tiny amount of dough to put in an aliquot jar to help track fermentation (explanation above, photo in the gallery below).
• Cover and let the batter rise until it has expanded by about 75%. In my ~80°F lit oven, this was about five hours.
• Shaping and Final Proof
• Grease a non-stick loaf pan or line a regular loaf pan with parchment paper. I used a medium USA pan, which is 9 x 5 x 2.75 inches.
• Scrape the batter out of your bowl or bucket directly into the loaf pan.
• Repeatedly wet a spatula with water to smooth out the surface of the batter, dipping between the edges of the batter and the pan to create the curved edges of a loaf shape.
• Sprinkle with rye flour if desired, cover, and let the batter rise about 2 centimeters. (See the gallery below for a sense of the expansion.)
• Baking
• Preheat your oven to 450°F for about 20 minutes with a pan on the bottom shelf. You'll pour boiling water into the hot pan when you load the bread into the oven. An alternate option for steam is to make a tight foil tent around the loaf pan and leave it on for the first 15-20 minutes of the bake.
• Boil a cup of water.
• Place the loaf pan in the oven and pour the boiled water on the hot pan below it, then quickly close the oven door.
• Bake for 20 minutes, then lower the oven temperature to 390°F, and bake another 25-30 minutes. Rotate the pan if needed for even browning. The internal temperature of the bread should be over 208°F when it's done.
• If possible, wait 24 hours before cutting the bread to let the inside set. You might want to rotate the loaf onto one long side and then the other during this setting period, so it doesn't get dense at the base. If you can't wait for the loaf to set, toast each slice to solidify the crumb.

DANISH RYE BREAD

Steps:

• In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Cover batter with a damp cloth, and place in a warm, draft-free spot.
• In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour. Cover again, and set aside overnight.
• In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water. Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using). When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes. Form into a loaf, and place on a baking sheet. Allow to rise for about 40 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped.