Gluten Free No-Rye "Rye" Bread
This recipe was an entry into Sun Flour Mills' Baking Contest. If you have been missing rye bread, this is the recipe for you! Make sure you have plenty of caraway ready to kick up the flavor.
Ingredients
- 1 box Sun Flour Mills Pizza & French Bread Mix
- 1 tsp salt
- 2 TBSP whole caraway seeds
- 1 TBSP ground caraway powder
- 2 TBSP cocoa powder (gives the dark brown color)
- ¼ cup almond flour
- 2 cups water
- 2 TBSP oil
- 1 TBSP white sugar
- 1 TBSP vinegar
- 1 TBSP molasses
- 1 packet yeast (included)
Instructions
- MIX together water, oil, sugar, vinegar, molasses, and yeast in a bowl.
- In a separate bowl, mix a box of Pizza and French Bread mix, salt, whole caraway seeds, ground up caraway seeds, cocoa powder (no flavor added, just gives it the dark brown color), and almond flour.
- SLOWLY mix the dry ingredients into the wet ingredients. The dough will be more like a batter and will be really sticky. Make sure to use a spatula.
- PLACE dough in a greased bowl and cover with plastic wrap. Let the dough rise until double in size or so. (approx. 2 hours)
- RELEASE some air out of the dough and move the dough to a greased bread pan for a second rise. (approx 1 hour).
- BAKE in a 400°F oven. Cover in foil for about 45 minutes and then bake uncovered for another 10 minutes to give a crust. Let cool before cutting yourself a slice.