Are you ready to indulge in a deliciously unique bread that’s not only gluten-free but also packed with flavor? Say hello to our Gluten Free Mock Rye Bread! This delightful loaf combines the nutty richness of ground flaxseed and the subtle depth of cocoa powder, creating a bread that’s perfect for toasting or making sandwiches. With just 50 minutes from prep to table, you’ll be amazed at how simple it is to whip up this wholesome treat in your own kitchen. Don’t miss out on the chance to elevate your gluten-free baking game—read on for the full recipe and discover the joy of baking this scrumptious bread!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Gluten Free
Serves: 1 Loaf
Ingredients
- 2 cups gluten free all-purpose flour
- 1/2 cup ground flaxseed
- 1/4 cup cocoa powder
- 1 teaspoon salt
- 1 packet instant yeast
- 1 1/2 cups warm water
- 2 tablespoons honey
Instructions
- Preheat your oven to 375°F (190°C). This ensures that your bread will bake evenly and rise properly.
- In a large mixing bowl, combine 2 cups of gluten-free all-purpose flour, 1/2 cup of ground flaxseed, 1/4 cup of cocoa powder, and 1 teaspoon of salt. Mix these dry ingredients thoroughly using a whisk or fork to ensure there are no clumps.
- In a separate bowl, dissolve 1 packet of instant yeast in 1 1/2 cups of warm water. Make sure the water is warm to the touch (about 110°F or 43°C), but not hot, as this can kill the yeast. Stir in 2 tablespoons of honey until well combined.
- Gradually pour the yeast mixture into the dry ingredients, stirring continuously. Mix until a thick, sticky dough forms. The consistency should be similar to a thick pancake batter.
- Once the dough is well mixed, cover the bowl with a clean kitchen towel or plastic wrap. Let it rest in a warm place for about 30 minutes. This resting period allows the yeast to activate, giving the bread a nice rise.
- After the dough has rested, lightly grease a loaf pan with oil or cooking spray to prevent sticking. Pour the dough into the prepared loaf pan, smoothing the top with a spatula or the back of a spoon.
- Place the loaf pan in the preheated oven and bake for 40 minutes, or until the top is firm and a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely. This helps maintain the bread's texture.
- Once the bread has cooled, slice it with a serrated knife. Enjoy your gluten-free mock rye bread toasted with butter, or use it for sandwiches!
Tips
- Measure Accurately: For the best results, make sure to measure your gluten-free flour and other ingredients accurately. Use a kitchen scale if possible to ensure precision.
- Warm Water is Key: When dissolving the yeast, ensure the water is warm but not hot. The ideal temperature is around 110°F (43°C) to activate the yeast without killing it.
- Let it Rise: Don’t rush the resting period! Allowing the dough to sit for 30 minutes in a warm place is crucial for a good rise and texture.
- Grease the Pan: Lightly greasing the loaf pan will help prevent sticking. You can use oil, cooking spray, or even line it with parchment paper for easy removal.
- Check for Doneness: To ensure your bread is perfectly baked, insert a toothpick in the center. It should come out clean, indicating that the bread is ready.
- Cooling is Important: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its texture and prevents it from becoming soggy.
- Storage Tips: If you have leftovers, store the bread in an airtight container at room temperature for up to three days or freeze slices for longer storage.Enjoy your baking adventure and savor the delightful taste of your homemade Gluten Free Mock Rye Bread!
Nutrition Facts
Calories: 71kcal
Carbohydrates: g
Protein: g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
