Recipe for gluten-free rye bread with seeds
It’s hard to find a delicious gluten-free whole grain rye bread. Our recipe is super delicious and easy to make.
Ingredients
- 1 l Water Approximately 40 degrees Celsius (104 degrees Fahrenheit)
- 20 gram Psyllium Husk
- 20 gram Carob
- 75 gram Linseed
- 30 gram Sesame Seeds
- 30 gram Sunflower Seeds
- 30 gram Pumpkin Seeds
- 80 gram Buckwheat Whole
- 165 gram Buckwheat Cracked
- 125 gram Millet Flakes
- 140 gram Rice Flour
- 140 gram Buckwheat Flour
- 18 gram Coarse salt
- Olive Oil For brushing
Instructions
- Start by mixing water, psyllium husks, carob, flax seeds, sesame seeds, sunflower seeds, pumpkin seeds, cracked and whole buckwheat groats together. Feel free to use a stand mixer for this.
- Let the dough rest for 30 minutes at room temperature and then give the dough a couple of minutes on the stand mixer again.
- Add millet flakes, rice flour, buckwheat flour, and coarse salt, and mix it again for a couple of minutes on the stand mixer.
- Pour the mixture into a 28 cm long loaf pan that is either lined with parchment paper or greased with oil.
- Brush the top of the bread with a thin layer of olive oil and bake it for 70 minutes at 170 degrees Celsius (338 degrees Fahrenheit) conventional oven.