Gluten-Free Rye Bread with Cottage Cheese
Discover the perfect combination of hearty flavors and wholesome ingredients with this Gluten-Free Rye Bread with Cottage Cheese recipe! Made with gluten-free rye flour, brown rice flour, and tapioca starch, this bread delivers a soft yet rustic texture that’s perfect for both savory and sweet toppings. The addition of creamy cottage cheese not only enhances the richness but also provides a subtle tang and added protein. Infused with a touch of honey for natural sweetness and seasoned with fragrant caraway seeds, this loaf rises beautifully with the help of active dry yeast, making it an ideal gluten-free alternative to traditional rye bread. Ready in just over an hour, this recipe is a must-try for anyone seeking a flavorful, nutrient-packed bread to elevate their everyday meals. Perfect for breakfast, sandwiches, or a dinner side—this bread will become your new favorite gluten-free creation!
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Recipe Information
Ingredients
- 2 cups Gluten-free rye flour
- 1 cup Brown rice flour
- 1 cup Tapioca starch
- 1 cup Cottage cheese
- 1 cup Warm water
- 2.25 teaspoons Active dry yeast
- 3 large Eggs
- 3 tablespoons Honey
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 2 teaspoons Caraway seeds
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine the warm water and yeast, stirring gently. Let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the gluten-free rye flour, brown rice flour, tapioca starch, and salt.
In a blender or food processor, blend the cottage cheese until smooth.
In a separate bowl, whisk together the eggs, honey, olive oil, and the blended cottage cheese until well mixed.
Add the egg mixture to the dry ingredients and mix well with a spoon or electric mixer on low speed.
Pour the frothy yeast mixture into the batter and mix until just combined.
Stir in the caraway seeds.
Pour the batter into a greased 9x5-inch loaf pan and smooth the top with a spatula.
Cover the pan with a clean kitchen towel and let it rise in a warm place for about 30-40 minutes, or until doubled in size.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy your gluten-free rye bread with any topping or accompaniment of your choice.
Nutrition Facts
Calories |
3036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 564.5 g | 205% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 82.3 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 343 mg | 26% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1797 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
