Sunday, June 6, 2010

Mock Rye Loaf

An attempt to make a rye-like bread. Unfortunately, the rye of the rye bread comes from gluten-containing rye flour. So this loaf is rye-less rye bread. If that makes sense. Here goes (based on pg 58):

2 3/4 cup all-pupose GF flour
1/4 cup brown sugar
1 tbsp xanthan gum
1 1/4 tsp salt
2 tbsp caraway seeds
1 1/4 cup milk
2 tbsp vegetable oil (I used olive)
1 tsp cider vinegar
2 eggs, lightly beaten
2 egg whites, lightly beaten
1 1/4 tsp yeast

Settings:
Medium Loaf
Basic/Bake
Light Crust

Nutrition:
~250 g carbohydrates

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