Mock Rye Bread
Wheat Free Recipe
Mock because there is no actual rye flour but this bread strongly tastes like rye bread! Brown rice flour, rice bran, tapioca flour and potato starch flour make up the grains.
1-1/2 cup brown rice flour
1/2 cup rice bran
1/2 cup tapioca flour
1/2 cup potato starch flour
1 tablespoon xanthan gum (or guar)
1 tablespoon caraway seeds
1/2 teaspoon salt
1/2 cup dry milk powder (non-instant)
1 tablespoon cocoa powder
1 teaspoon grated orange peel
2 teaspoons yeast
3 tablespoons oil
1 tablespoon Fruit Sweetener
2 tablespoons molasses
1-1/2 cups plus 2 tablespoons water
1 teaspoon vinegar
Follow directions for your particular bread machine. Use single rise setting.
Best made in small 1 pound bread machines. If you have a large 2 pound machine, you may have better results using the dough setting and baking in a conventional oven (in 8 x 4-inch pan at 375 degrees for 50 to 60 minutes). Check after first 15 minutes. If top is sufficiently browned, cover with foil and continue baking.
For ease in slicing your Mock Rye Bread, try wrapping in a towel for about 4 hours after it is done baking, and slice with electric knife. This bread freezes well.
You may also like...
- Amaranth Baking Powder Bread
- Almond and Rice Flour Bread With Poppy Seeds
- Granny Smith Buckwheat Muffins
Wheat Free Tip
Use bread made with corn, rice, soy, rye, barley, arrowroot and/or potato flour.