Rye Bread Wheat Free Recipes

Steps:

• Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
• Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
• Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.

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.

Steps:

• combine honey, molasses, salt, butter and caraway, pour boiling water over, and set aside to cool.
• Add yeast to warm water, stir to dissolve, and add to honey molasses mixture when cooled to lukewarm.
• add 2 cups of WW flour to mixture and using dough hook, mix well.
• add the remaining flours until you have a smooth dough that can be kneaded.
• Knead for 8 to 10 minutes and place in lightly oiled bowl, cover and let rise until doubled in size (about 1 1/2 to 2 hours).
• Punch down, turn out onto floured surface and knead for 2 minutes.
• Separate dough into 2 equal parts, shape to fit 2 loaf pans.
• Cover and let rise for another 1 1/2 to 2 hours until almost doubled in size.
• Bake at 375 for about 30 minutes. If tops are browning too much, cover with foil for the lase 15 minutes.
• Cool on wire racks, and enjoy with butter!
• note- I leave the loaf pans in the oven for the second rise, and then just uncover and turn on the oven to bake, I add 5 minutes to the baking time to compensate for the preheating time.

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