Gluten Free Almost Danish Rye Bread
- Ready In:
- 2hrs 20mins
1 1.75l loaf pan
- 1⁄2 cup uncooked rice or 1 cup cooked rice
- 200 ml yellow cornmeal
- 200 ml buckwheat flakes
- 100 ml sesame seeds
- 100 ml flax seeds, ground
- 100 ml sunflower seeds
- 400 ml boiling water
- 100 ml boiling water
- 1 tablespoon olive oil
- 2 teaspoons sugar
- 2 teaspoons sea salt
- 2 tablespoons liquid gravy browner or 2 tablespoons cocoa powder
- 50 g fresh yeast cakes or 4 teaspoons active dry yeast
- 100 100 ml buttermilk or 100 ml water
- 2 cups gluten-free flour
- If using uncooked rice, cook as you would regular rice.
- In a large Stand mixer-bowl add corn meal, buckwheat flakes, sesame seeds, ground flax seeds, sunflower seeds, and pour the boiling water over. Let soak for 10 minutes.
- Add the last boiling water to the seed and flake mixture, Sprinkle the dry yeast on top and leave it for another 10 minutes till it has dissolved and is think and foamy on top.
- Add cooked rice, oil, sugar, salt and gravy color or cocoa, and start the machine, using the dough hook. Gradually add yogurt or buttermilk and the gluten free flour. The dough will look and feel like thick oatmeal.
- It is important to keep the machine on low for at least 5 minutes, keep scraping the sides and the dough hook.
- Pour into a greased 1.75L loaf form, and using a wet fork prick the surface.
- Place in the oven on the bottom rack.
- Bake at 180 C / 375 F for 1 hour.
- When baked remove from loaf pan, and wrap in a damp dishtowel and let cool on a rack, turning a few times. Store in the refrigerator for up till 1 week.
- Freezing instructions: Wrap in double plastic and place fresh in the freezer. Defrost in the refrigerator.
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RECIPE SUBMITTED BY
My beloved sister Lise passed away on December 3 2008, so this year I didn't do all my usual Christmas cooking and baking. Frank and I moved to a bigger apartment on January 1, and once I can see the floor for boxes, I will get back to cooking. I look forward to re-visit with my wonderful Zaar friends again. I have not been much on Zaar last summer and Fall, due to my sister, and father's illness. We have now come to the hard part, they have stopped all treatment on Lise, and we can only try to be there for her, her family and each other. Then England seems such a long way away from Denmark. Grown and multicultural woman with a passion for cooking and especially learning about others holidays, traditions and recipes. I have lived 18 years in the USA and have grown children there so I do go there regular. Am an accomplished mural painter and collector of Japanese art and furniture. My DBF say I am addicted to Zaar, he is probably right, apart from having to look of idears for dinner, or lunch or snacks or chocolade dressed up as something else, I also have to check out my wonderful cooking partners in crime, and very very funny friends at Zaar. I have learned so much from you all. <a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish2.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish2.jpg" border="0" alt="Recipezaar Challenge 2008"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i232.photobucket.com/albums/ee177/pelysma/banner002_200.jpg"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/homepage/ZWT4-TeamCaptain.gif"> <img src="http://i195.photobucket.com/albums/z205/jubespage/stacky5.jpg">