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Wheat Free Cumin Seed and Rye Bread

This recipe is Vegetarian, Wheat free and Dairy free.

ingredients

makes 2 loaves
455 g (16 oz) 3 1/4 cups of rye flour
310 g (11 oz) 2 1/4 cups of white rice flour
1 teaspoon of salt
14 g (1/2 oz) 1 package of (Wheat free) easy-bake (instant) yeast
300 ml (10 fl oz) 1 1/4 cups of unsweetened apple juice mixed in equal parts with warm water
2 tablespoons of black treacle (molasses)
1 tablespoon of cumin seeds
2 non-stick loaf tins, greased

method

1. Preheat the oven to 200°C (400°F) Gas mark 6

2. Sift together the flours and salt in a bowl. mix in the yeast and make a well in the dry ingredients, then stir in the warm apple juice and water mixture.

3. Dip a tablespoon into boiling water to heat it and then use the spoon to add the treacle (molasses) to the warm mixture and mix until you have a firm dough.

4. Knead thoroughly on a lightly floured surface for 10 minutes. divide the mixture between the 2 non-stick loaf tins, cover with clingfilm (plastic wrap), and leave in a warmplace until the dough has doubled in size.

5. Place the tins on a baking sheet. Sprinkle the tops of the bread with a little water and then the cumin seeds. Bake in the oven for 45 minutes.

6. Remove from the oven to cool slightly before leaving on a wire rack to cool completely.

7. Serve cold in slices or freeze until needed.

What did you think?

23 people have helped to review this recipe. Thankyou!

Liquid confusion
posted by Claire @ 05:08PM, 1/27/12
Dies this recipe need 600ml of apple juice AND water mixed or 300ml of mixed?

Can it be made in a bread maker?

Desperately seeking wheat free bread :(
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