Rye bread Gluten free (Bread bread)

Ingredients for Rye bread Gluten free (Bread bread)

Instructions for Rye bread Gluten free (Bread bread)

To prepare the Rye bread Gluten free (Bread bread) recipe, please follow these instructions:

Day 1: 25 g yeast dissolve in 3.5 dl A-38 and 3.5 dl lukewarm water. Mix together with 400 g of coarse flour and set aside for a gentle spot for 24 hours.

500 grams of kernels or seeds (flax seeds, sesame seeds, sunflower seeds, etc.) add a little salt and put to soak in 5 dl cold water - preferably in the refrigerator.

2nd day: The soaked kernels are stirred in the raised 'sourdough'. Then dissolve 25 g of yeast in a cup of lukewarm water, as well as a little syrup (amount of taste and comfort) in another cup of lukewarm water. The liquid is added gradually with 200 g of fine flour and 500 g of coarse and the mixture is thoroughly stirred until it has a consistency like stiff porridge.

After this, two large breadcrumbs are lubricated, the dough is distributed in it and is raised for about 1½ hours. Bake 2 hours at 180 degrees.

TIP: When the dough is raised in the molds, it is a good idea to puncture the loaves with a knife or the like, as an air pocket may bend just below the crust - the so-called 'handle'.

It is a good idea to put silver paper over the loaves in the last 15-20 minutes of baking time - it prevents the crust from becoming too hard.

If you take the loaves out of the molds and allow them to cool under a damp cloth overnight, you can cut them into slices and freeze them. The bread is nevertheless best after a trip on the shaker, and the durability is absolutely top in this way.

The bread tastes really good if you add some raisins and nuts ...