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.