Gluten-Free Rye Bread

Missing your Reuben or deli sandwich? This gluten-free rye bread will satisfy that craving with its fluffy center and the perfect crust.

📝 Ingredients

• 145 g Sorghum flour + more for dusting
• 125 g brown rice flour
• 96 g oat flour
• 83 g quinoa flour
• 30 g psyllium husk powder
• 12 g cocoa powder
• 6 g sea salt
• 12 g caraway seeds
• 13 g active dry yeast
• 35 g molasses
• 550 ml warm water

👨‍🍳 Instructions

1. 1Combine the water, active dry yeast, and molasses...: Combine the water, active dry yeast, and molasses in the stand up mixer bowl. Let the yeast bloom for a few minutes. About 5-10 minutes. It is ready when it is bubbly and smells like bread.
2. 2Add the rest of the ingredients and using...: Add the rest of the ingredients and using the dough hook on your stand-up mixer knit until the dough is well formed. Add more sorghum flour if needed.
3. 3Transfer the dough to a pre-greased bowl and...: Transfer the dough to a pre-greased bowl and cover with plastic wrap and a clean dish towel. Place it into a cold oven and turn the oven light on. This will help the dough rise quicker. Proof the dough for several hours or until it doubles in size.
4. 4When it doubles in size, punch in the...: When it doubles in size, punch in the middle and sprinkle a little bit of any of the flour. Shape into a ball and place into a Dutch oven or the dish you will be baking it in. A deep pot lined with parchment paper works just fine.
5. 5Cover the Dutch oven with plastic wrap and...: Cover the Dutch oven with plastic wrap and a clean dish towel and place in the oven again. Proof one more time. It might take up to 4 hours to double in size.
6. 6Take the dough out and preheat the oven...: Take the dough out and preheat the oven to 350 F. Fill a muffin pan with hot water and place it on the bottom of the oven.
7. 7Dust flour evenly on top of the dough...: Dust flour evenly on top of the dough and cut two large slits on each side using a sharp knife. Bake in the oven for about 25-30 minutes. You can check if it is done by inserting a wooden skewer in the middle of the bread. When it comes out almost clean, it is done.
8. 8Cool off before handling. Transfer to a cooling...: Cool off before handling. Transfer to a cooling rack and let the bread cool off completely before slicing. If cooling it off overnight, wrap the bread in a clean dish towel and leave it on top of the cooling rack.