I love rye bread. Reubens just don’t taste the same if they’re not on rye, believe me I tried to convince myself that it was fine for years. This bread legit tastes like rye. It’s amazing for patty melts. I also love to smooth on cream cheese and slice some cucumbers. Spinach dip with rye cubes, welcome back to the party.
This bread using our mix is incredibly easy. You can use of mixer if you’d like, but it works just as well if you choose to mix it all by hand. Whisking the egg combination before adding the dry ingredients gives the bread some lift, so be sure to include this step. Gluten free bread is honestly so much easier than gluten-filled bread. There’s no kneading. There’s no punching down. There’s no second rise. It takes about 10 minutes to pull all of this together, the rest of the time the bread takes care of itself. You can brush it with an egg wash before you bake it if you’d like, it creates a bit sturdier of a crust and makes you feel like an honest to goodness bread baker. Guess what? You are. Enjoy your loaf!
Tools you will need:
Bread pan, 9x5 inch
Mixer, either a stand mixer or hand mixer works great (optional)
Bowl or wax paper to cover bread while raising
2 tablespoons plus 1 teaspoon olive oil (or favorite oil)
1 tablespoon molasses
1 1/3 cup hot water (hottest from the tap is fine)
Free Love Bakery Bread Mix
1 tablespoon caraway seeds
1 tablespoon cocoa powder
1 teaspoon instant coffee granules
Combine eggs, olive oil, molasses, and hot water in mixer bowl and whisk by hand until frothy and molasses is incorporated. Add all dry ingredients and either mix on medium-low speed, or stir by hand until all ingredients are well combined. Dough will be thick like a brownie batter.
Pour dough into bread pan. Using wet hands, push dough evenly into bread pan and smooth the top. Cover bread pan with an inverted bowl or oiled wax paper. Raise in a warm, draft free location for 1 hour. Bake uncovered at 350 degrees for 1 hour.
Removed from pan immediately and allow to cool completely before slicing.