A delicious, gluten-free rye bread filled with good seeds and cooked red rice. The rye bread contains cooked rice, which not only binds the dough but also gives the finished bread a lovely, moist texture. The bread is quick to mix together and does not need to rise or proof.
Recipe for gluten-free rye bread
A delicious, gluten-free rye bread filled with good seeds and cooked red rice.
The rye bread contains cooked rice, which not only helps to bind the dough but also gives the finished bread a delightful, moist texture.
The bread is quick to mix and requires no proofing or additional rising.
Servings: Bread
Gluten-free Rye Bread
A delicious, gluten-free rye bread filled with good seeds and cooked red rice. The rye bread contains cooked rice, which not only binds the dough but also gives the finished bread a lovely, moist texture. The bread is quick to mix together and does not need to rise or proof.
Ingredients
- 160 gram Red rice
- 400 gram Water
- 3 pcs. Egg
- 10 gram Psyllium Husk e.g. Husk
- 55 gram Pumpkin Seeds
- 55 gram Sunflower Seeds
- 70 gram Sesame Seeds
- 30 gram Chia Seeds
- 45 gram Rapeseed Oil
- 6 gram Salt
Instructions
- Put rice and water in a pot and cook the rice according to the package instructions.
- Let the rice cool slightly after cooking.
- Put eggs and psyllium husks in a large mixing bowl. Mix thoroughly.
- Add kernels, seeds, oil, and salt and mix the dough well.
- Add the cooked red rice and mix the dough again thoroughly.
- Put the dough in a rye bread pan well-greased with butter or oil.
- Bake the rye bread for one hour at 180 degrees Celsius (356 degrees Fahrenheit) without fan.
- Take the bread out of the oven and let it cool on a wire rack.
- Wait to slice the bread until it is completely cooled.
Notes
Consider baking more than one loaf while you're at it. The finished loaves can be frozen.