Gluten Free Rye Bread has all the rich rye flavor without gluten containing rye flour! This loaf has a perfect crust and fluffy interior.
This gluten free loaf is flavored with caraway seeds and molasses for traditional rye flavor! It's also made with a blend of gluten free flours that keep this loaf light and fluffy, mot dense as some rye loaves can be.
Bloom the yeast: Stir together the warm water, yeast, and molasses. Set this aside for 10 minutes. The yeast should get nice and frothy. The froth lets you know the yeast is active and ready to go. If your yeast doesn't froth after 10 minutes. Try one more time and make sure the water temperature is correct. If it still doesn't froth, your yeast has expired. You'll need to get a fresh batch before making this recipe.
Caraway Rye Bread (for The Bread Machine) Recipe
Gel the psyllium husks:Stir in the psyllium husks and set aside for another 5. They will thicken and create a gel-like consistancy.
Mix and rise #1: Add the wet ingredients into the dry and mix on medium speed until combined. Shape the dough into a ball, place in an oiled bowl, cover with a tea towel, and let rise for 1 hour.
Preheat and prep the oven: If you have one, place a baking stone on the lower rack. The stone helps maintain an even oven temperature and a more even bake on the bread. On top of the stone, place a cast iron skillet or baking dish. Preheat the oven to 425 degrees.
Easy Overnight Dark Rye Bread
Rise #2: Once risen, kneed the dough, form into a ball again, and place in a proofing basket. Let rise for another 45 minutes. Alternatively, you could let the bread rise again in the same bowl, but the loaf will be shorter and squatter. The proofing basket helps create a tall, well shaped, loaf - and they are super affordable!
Bake: Gently tip the dough onto a sheet pan. Score the top of the bread using a lame or very sharp knife. Fill a drinking glass with ice cubes and add them to the cast iron or baking dish. Quickly transfer the bread to the oven and bake for 55-65 minutes. Let cool completely on a wire rack. Enjoy!
Store leftover bread in the counter in a linen bread bag for 3-4 days. You can also store it cut side down on a cutting board for 2-3 days.
Jewish Rye Bread
Traditionally rye bread uses rye flour which contains gluten. While rye does give the bread a deep dark brown color, it actually doesn't add that much flavor. When people think of that traditional rye flavor, it doesn't come from rye flower, but from a few additional ingredients.
The first and most important is caraway seeds. These seeds, which look similar to fennel and cumin seeds, pack tons of rye flavor. Use whole cumin in this recipe. They add just enough flavor without being overpowering.
Check out this Artisan Gluten Free Bread Post! It is PACKED with information and can answer all your questions from psyllium husks to baking without a stand mixer, to achieving the best crust.
Amazing Gluten Free Pumpernickel Bread
In a bowl, whisk together the water, yeast, and molasses. Let sit for 10 minutes. The mixture should be frothy and smell of warm yeast. (If the mixture is not frothy, the yeast is expired and the bread will not rise. It is best to start over with a new batch of yeast.)
Add in the wet mixture to the dry. Mix on medium speed until well incorporated and the dough forms a loose ball.
Remove the dough from the mixer and kneed a few times on an oiled surface. The dough is very sticky, so you might find it helpful to oil your hands, too. Form the dough into a ball by tucking the sides underneath until it is round. Place in an oiled bowl, seam side down.
Mock Rye Bread Gluten Free
Cover with a towel and let rise in a warm, even temperatures place for 45 minutes to an hour. The dough should increase by 50 percent.
Once the dough has risen, kneed a few times on an oiled surface. Once again, form the dough into a round ball, or oval (depending on your proofing basket), by tucking the edges underneath. Return to the bowl (or floured proofing basket), this time seam side up. Let rise for 30-45 minutes, or until the dough has increased by 50 percent.
While the dough is rising, place a cast iron skillet on the lower middle oven rack. Preheat the oven to 425 degrees. You want to let the oven preheat during the entire second rise. This ensures that the oven is at an even temperature when baking the loaves.
Katz's Delicatessen Deli Rye Bread
After the second rise, line a baking sheet with parchment paper. Carefully tip the bread out onto the baking sheet. Using a sharp knife, make a few shallow cuts in the top of the bread.
Add a cup of ice to the cast iron and immediately add the bread to the upper rack, and quickly shut the oven door. Bake for 50 minutes. Remove from the oven and let the bread cool completely on a wire rack, several hours, before slicing.
Storage: Bread stores well on the counter, wrapped in a towel or linen bread bag for 3 days. You can also slice and freeze the bread for up to 3 months. Toast the slices from frozen.
Jewish Rye Bread Recipe
Mix by hand: If you don't have a stand mixer, you can still make this recipe. Whisk the dry ingredients together in a large bowl. When you add in the liquid, stir it together with your hands, kneading as necessary to fully incorporate all the flour into the dough.Don’t know what to do with all that corned beef leftover from St. Patrick’s Day? Bake this gluten free mock rye bread and make a reuben! It has all the flavor and none of the gluten 🙂
Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.
Been craving one as long as I have? Well, this bread is gonna cure that craving. It’ll give you all the feels of real rye bread without the rye. So you can enjoy that wonderful Reuben or deli sandwich once again!!
Oroweat Jewish Rye Bread
I originally made this bread in the summer of last year and I loved it. But me being me, it wasn’t absolutely
So I couldn’t leave well enough alone. I’m really glad I didn’t, though, because this newer version is SO much better. And softer!!
Here’s the wonderful thing about this dough. If you’ve made any of my breads before, you’ve probably already made a version of this dough before. And it’s SO simple!
How To Make Jewish Rye Bread, Part 2
The dough for this bread begins with the same dough that’s used for my Fabulous Gluten Free Italian Bread. It has become one of my favorite doughs ever and I’ve used it for so many different things. I’m notorious for creating several variations of breads from one dough, and I’m not about to stop any time soon.
Like rye bread. I knew that caraway seeds are in seeded rye bread and that the taste of caraway, although not the true taste of rye, is something we all would associate with rye bread.
But seeds sprinkled throughout the dough would only give it a slight flavor, so I wanted to amp up that caraway flavor. I did that by putting some of the caraway seeds in a coffee/spice grinder and creating a caraway powder. That was added to the dough as it was mixing, along with the seeds.
Gluten Free Dairy Free Swedish
In addition to the caraway powder and seeds, most dark rye breads or dark breads are made with cocoa powder. Who knew? Cocoa powder doesn’t make the bread sweet at all (it’s unsweetened). It just gives that slight dark color to the bread. You can leave it out, but to me it makes the bread that much more believably rye.
Just two tablespoons are added to the dough to obtain the color I’ve created, but feel free to leave it out for a light rye, or add a few more tablespoons if you want a true dark rye (this loaf is more like a German rye). If you do add more than two tablespoons, add that same amount more in milk.
Shaping this dough into a large torpedo like shape is pretty simple. The dough is very sticky, but with a little extra gluten free bench flour (flour sprinkled liberally on the counter), it can be kneaded gently and briefly into a cohesive mass.
Amazon.com: Rye Bread With Seeds 2 Pack 16 Oz Per Loaf
You can divide the dough into two and make two small loaves or make one very large loaf. I chose to make a smaller loaf and put the rest of the dough in the fridge for another day. See notes below for more info on keeping dough/bread.
Gently shape the dough into a torpedo (oval) like shape with your fingers. See my step-by-step video here on how I make my gluten free Italian bread for how to shape this bread as well. Of note, because of the cocoa powder in this dough, it is a
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