Gluten Free Dark Rye Bread
Experience the rich, hearty flavor of homemade *Gluten Free Dark Rye Bread* with this simple yet satisfying recipe! Crafted with a blend of gluten-free all-purpose flour and dark rye flour, this bread delivers the classic deep, earthy taste of rye without the gluten. A touch of dark molasses adds subtle sweetness and depth, while psyllium husk and xanthan gum ensure a perfectly textured loaf that’s soft yet sturdy. Infused with optional caraway seeds for a traditional twist and leavened with instant yeast for a quick rise, this recipe guarantees a bakery-quality bread made fresh at home. Perfect for sandwiches, toasting, or enjoying with a spread of butter, this loaf is sure to become a gluten-free staple in your kitchen. Ready in just over an hour, it’s a delicious and nutritious addition to any meal!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1.5 cups Gluten-free dark rye flour
- 2 tablespoons Psyllium husk powder
- 1.5 teaspoons Xanthan gum
- 2.25 teaspoons Instant yeast
- 1.5 teaspoons Sea salt
- 3 tablespoons Dark molasses
- 1.5 teaspoons Apple cider vinegar
- 1.5 cups Warm water (about 110°F/43°C)
- 3 tablespoons Vegetable oil or melted butter
- 2 teaspoons Caraway seeds (optional, for flavor)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, gluten-free dark rye flour, psyllium husk powder, xanthan gum, instant yeast, sea salt, and caraway seeds if using.
In a separate smaller bowl, combine the warm water, dark molasses, apple cider vinegar, and vegetable oil or melted butter. Stir until well mixed.
Gradually pour the wet ingredients into the dry ingredients. Use a wooden spoon or a stand mixer with a paddle attachment to mix the dough until it forms a thick, sticky batter.
Cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes. This will allow the psyllium husk to absorb some moisture and thicken the dough.
Grease an 8.5 x 4.5-inch loaf pan. Transfer the dough into the pan and use damp hands or a spatula to smooth the top.
Cover the pan loosely with plastic wrap or a kitchen towel and let it rise in a warm place for about 45-60 minutes, or until the dough has risen slightly and appears puffy.
During the last 15 minutes of rising, preheat your oven to 375°F (190°C).
Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until the top is firm and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3582 mg | 156% | |
| Total Carbohydrate | 407.6 g | 148% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 47.0 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1731 mg | 37% | |
*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.
