Food and drink recipes | Bread baking » Salt Free, Organic Rye Bread Recipe

Source: http://www.doksinet Salt-free, Organic Rye Bread Recipe Ingredients: 1 ¾ cups + 3 tablespoons warm water 2 ¼ teaspoons or one ¼ ounce package active dry yeast 2 ½ cups rye flour 1 ½ cups brown rice flour 1 tablespoon sugar 1 tablespoon molasses 3 tablespoons caraway seeds Directions: 1. Activate the yeast- in a small mixing bowl whisk together warm water (90-110 degrees) and yeast. Allow mixture to sit for ten minutes so the yeast activates 2. Whisk together dry ingredients- brown rice flour and rye flour, until well incorporated 3. Whisk together wet ingredients in a separate bowl- sugar, molasses, caraway seeds Stir until combined. Whisk in warm water mixture from step one 4. Add the wet ingredients to the bowl containing the dry ingredients Stir with a wooden spoon in a circular direction for 2 minutes. 5. With dampened fingers, form the dough into a ball and rotate it around in the inside of the bowl so forms a ball. 6. Cover the bowl with a towel or cloth and let it

rise in a warm place until its doubled in size, about 1 ½ hours. Alternatively, place in the refrigerator for about 12 to 24 hours Feel free to let it rise in the refrigerator for some of the time and outside of the refrigerator the rest of the time. 7. Degas the dough by pressing on it with dampened hands several times until no more gas comes out of the dough. Form the dough into a ball again and let it rise until its doubled in size, about 1 ½ hours. If you did your last rise in the refrigerator, do this rise at room temperature and allow 4 hours of rise time. 8. The dough can now be proofed by gently forming it into a lightly oiled loaf pan and allowed to sit covered with a towel or cloth until it reaches about 80% to 90% of its intended size, which should be about 40 minutes. The proofing stage is where the dough takes most of its shape 9. Preheat your oven to 375 F (191 C) Remove the towel so the dough can rest for about 10 minutes while your oven is preheating. Bake until the

internal temperature of the bread measured with an instant-read thermometer registers 180-190F (82-88C) or approximately 40-45 minutes. The bottom of the loaf should sound hollow. Rotate the loaf 180 degrees in the oven halfway through the baking duration for even baking. 10. Cool completely before removing from the loaf pan Stored covered in a cool dark place P.O Box 161358, San Diego, CA 92176 – info@gersonorg – wwwgersonorg