GLUTEN-FREE ‘MOCK’ RYE BREAD
Made with Gluten-Free Products
The gluten free mock pumpernickel bread was such a success I decided to try a mock rye bread.
If you read the recipe for the pumpernickel bread you realize that I made the gluten free version by addition chocolate, coffee and a mock gluten-free version of whole wheat to make the bread which really tasted real.
So, I decided to do the same for the mock rye bread by adding the taste.
The first slice Peter ate, he hated it and said why did I mess up a good recipe to which I responded I've never made this recipe before! He did not want it said not to bother making it again for him.
I cut and left the bread in the refrigerator and a couple of days later made him a sandwich with it and he loved the sandwich and the rye bread saying you made it just right. I guess he had an off-taste day the first time and also the fact the bread was lightly toasted might have played a hand in it.
Anyway, now my ‘mock’ rye is a staple in our house!
So let me share it with you; I suggest using whole carraway seeds as well as the ground. If you don’t like whole carraway seeds increase the amount of ground carraway seeds by 1 ½ t.
Measure and Prep:
Dry stuff:
*Mock better batter blend – 355 g (option, make your own or buy Better Batter Blend)
*Mock whole wheat flour – 282 g (option, I have none for you to buy. You will have to make your own or use all better batter)
Xanthan gum – 1 t
Gua gum – 1 t
Baking soda ¾ t
Ground carraway seeds - 1 T
Whole carraway seeds – 1 T (option, use 1 ½ t ground)
Tapioca starch – 3 T
SAF instant dry yeast – 2 T
Brown sugar – 1 T (option, white sugar)
*Kosher salt – 2 t (mix ¼ c of flour with salt and set aside to add after the initial addition of flour)
Wet stuff:
Warm water – 458 g, at 110F (add more warm water as needed, by the T)
Light colored honey –142 g
Ghee – 4 t, option 1 T safflower or other light flavorless oil
Apple cider vinegar – 1 t
Tapioca flour for kneading and shaping – 1 to 2 T
Let's bake some mock rye bread:
Line one 9 x 5-inch loaf with parchment paper and set aside. (I used a parchment lined loaf pan measuring 3x4x11” on the inside).
Whisk the wet stuff together in in a large bowl (or stand mixer bowl), add yeast, whisk again cover and let rest for 10 to 15 minutes to foam.
Whisk the dry stuff in a large bowl (remove ¼ c, mix in the salt and set aside to add later).
Once the yeast mixture is ready add the dry stuff and mix with a dough whisk or wooden spoon until the dry stuff is damp, don’t forget to add the flour/salt mix once the larger amount of flour is incorporated (dough hook of stand mixer on stir).
If the dough feels dry add water, if the dough feels wet add flour, always by the teaspoon or tablespoon only.
Turn dough onto your kneading surface lightly dusted with tapioca flour and knead gently using a bench scraper until you have a smooth ball, about 6 to 8 minutes - this can be done in the bowl you used - (turn the mixer to number 4 and let it run for 5 or so minutes until the dough forms into a ball and creeps up the dough hook).
When dough is smooth and no longer sticky to the touch, gently shape the dough to fit your baking pan.
Place the pan inside the produce bag and leave in a warm place to double for about 60 to 90 or more minutes depending on ambient temperature.
Or place the dough in the pan, then place the pan into a large produce bag and refrigerate for 4 hours to overnight, even up to a few days. Once ready to bake, remove the pan from the refrigerator, let it sit on the counter to warm to room temperature 1 to 2 hours.
Start the oven to preheat to 375F.
Slash a ¼" deep groove on the top.
When the oven is ready place loaf on the middle shelf and bake for about 40 minutes. After 40 minutes remove the loaf and thump the bottom, you should hear a hollow sound, if not, bake for 10 minutes more and check again.
Remove the pan from the oven and let sit on a rack for 15 minutes, then remove the loaf from the pan and set on the rack, cover with a towel (I use hand towels in my kitchen, which are thicker than kitchen towels) and let cool completely before you even think of cutting into the loaf.
Slice the loaf and place in a zip top bag and freeze or refrigerate. Zap about 8 seconds per slice to warm depending on size of slice or toast lightly. Serve as you please.
Peter loves this mock rye in any way he can have it, my favorite is toasted with cream cheese any my blackberry jam.
*If you decide to make a mock better batter blend or a mock whole wheat blend, please email at [email protected] me for those recipes.
Enjoy!