In Denmark, we love to eat rye bread. Often it is made with sourdough because rye needs some sort of acid when you bake with it. This recipe, however, is gluten-free and since rye has a little gluten in it, I had to use different grains, which means this ‘rye bread’ don’t have rye in it, lol. Bread like this is a very firm type of bread, as you can see in the pic. I made this recipe for a friend of mine, Hedvig, who can’t eat gluten, but she missed eating rye bread. Thank you, Hedvig, for this challenge!
Serving: 1 bread
60 g Flax seeds
50 g Pumpkin seeds
4 1/2 dl (1,9 cup) Water
25 g Fresh yeast
75 g Sunflower seeds
1/2 Tsp Salt
100 g Millet flakes
100 g Whole grain rice flour
80 g Whole grain corn flour
- Put the flax seeds and pumpkin seeds in one bowl and the dates in another.
- In the bowl with the seeds, add 3 dl hot water and in the bowl with the dates, add 1 1/2 dl hot water. let it rest for 1 hour.
- Blend the dates with the water and dissolve the yeast in this.
- Mix in the rest of the ingredients, until it is all mixed well together. The dough is a sticky dough.
- I have used a 1L baking pan, but you can use a smaller one, that just means you will get a taller bread. If you use a bigger pan, you would need to make a double portion.
- Cover the pan with baking paper, or you could grease it instead.
- Let the dough rest covered for 1-2 hours.
- Turn on the oven to 200C degrees.
- Bake the bread for 1 hour and 15-20 minutes.
- When the bread is done, let it cool down until you can touch it, without burning your fingers. Seal it in a plastic bag and put it in the fridge until it’s cold or over night.