Easy Gluten-Free Danish Rye Bread Recipe
Are you tired of store-bought bread that is bland and unsatisfying? Well, it’s time to switch things up with this delicious Gluten-Free Almost Danish Rye Bread Recipe. Not only is it gluten-free, but it’s also dairy-free and filled with healthy ingredients like sunflower seeds, flax seeds, sesame seeds, buckwheat flakes, and cooked rice. This recipe is a perfect addition to your diet if you are on a gluten-free or low FODMAP diet.
Don’t be intimidated by the number of ingredients in this recipe! It might seem like a lot at first glance, but trust me; it’s worth it. You’ll feel great knowing all the healthy elements of this recipe are coming together to create something special that not only tastes amazing but also nourishes your body. With clear instructions and helpful tips, you’ll be able to make this almost Danish rye bread right at home without breaking a sweat.
This bread has a distinctive and authentic taste that will have everyone who tries it wanting more. Whether you’re serving it at breakfast or using it for sandwiches throughout the week, this recipe can do it all. So why not give it a try? Your taste buds (and stomach) will thank you for it!
Why You’ll Love This Recipe
Are you looking for a recipe that is both nutritious and delicious? Look no further than this gluten-free almost Danish rye bread recipe! Not only is it rich in flavor and texture, but it is also easy to make from scratch.
This bread boasts a combination of healthy ingredients such as flax seeds, sunflower seeds, sesame seeds, buckwheat flakes, and cooked rice. These whole grain seeds are packed with vitamins and minerals that can benefit your health in more ways than one. Additionally, the recipe is free of gluten and dairy products, making it the perfect choice for those who suffer from dietary restrictions.
What’s more, this recipe is highly customizable. It can be modified to suit your individual preferences, such as adding more or less salt or adjusting the texture to be thinner or thicker. This versatility makes it an ideal choice for those who are looking for variety in their diet.
The process of making this bread is also easy and straightforward, even for those without experience in baking. The ingredients are affordable and accessible, meaning you can whip up a delicious loaf at any time in the comfort of your own kitchen.
But most importantly, the taste of this almost Danish rye bread will leave you craving for more – its hearty flavor pairs well with soups and stews or simply slathered with tasty spreads. Once you try it out, you’ll never want to buy commercial bread again.
In conclusion, this gluten-free almost Danish rye bread recipe is a must-try for anyone who values health-conscious eating without sacrificing taste. Its simplicity, nutritional value, and mouth-watering flavor make it an excellent addition to your repertoire of go-to recipes. So go ahead and give it a try – your taste buds will thank you!
Ingredient List
- Rye Flour (1 kg or 7 cups)
- Water (720 ml or 3 cups)
- Plain Yogurt (200 ml or 1 cup)
- Buttermilk (360 ml or 1.5 cups)
- Fresh Yeast Cakes (50 grams or 1.75 oz) or Active Dry Yeast (2 tsp)
- Cocoa Powder, unsweetened (25 grams or 0.9 oz)
- Sea Salt (18 grams or 2 tsp)
- Sugar (25 grams or 2 tbsp)
- Olive Oil (60 ml or 1/4 cup)
- Boiling Water (550 ml or 2.25 cups)
Seeds and Flakes Mixture
- Sunflower Seeds (100 grams or 3.5 oz)
- Flax Seeds, whole (100 grams or 3.5 oz)
- Sesame Seeds, whole (100 grams or 3.5 oz)
- Buckwheat Flakes* (50 grams or 1.75 oz)
- Yellow Cornmeal* (50 grams or 1.75 oz)
Optional Ingredients
- Cooked Rice (200 ml or 1 cup), for gluten-free version*
- Sourdough Starter (150 grams or 5.25 oz), for sourdough version**
Note: *These ingredients are not traditionally used in Danish rye bread but have been added to enhance the texture and flavor of the bread.
Make sure to check the ingredient list before you start baking and prepare all your ingredients beforehand to ensure everything goes smoothly.
The Recipe How-To
Now it is time to get baking with this delicious gluten-free almost Danish rye bread recipe! Follow these step-by-step instructions to create a loaf that will make your taste buds sing.
Ingredients
Make sure you have all your ingredients on hand before starting the recipe. Here’s what you need:
- 2 cups (400g) uncooked rice
- 200 ml yellow cornmeal
- 200 ml buckwheat flakes
- 100 ml sesame seeds
- 100 ml ground flax seeds
- 3 cups (700 ml) plain yogurt or buttermilk
- 2 tsp (10g) fresh yeast cakes or active dry yeast
- 1 tbsp (6g) cocoa powder
- 1 tbsp (20g) sea salt
- 1 tsp (5g) sugar
- 1 tbsp (15ml) olive oil
- Boiling water as needed
- Sunflower seeds, flax seeds, and sesame seeds for topping
Instructions
- Preheat oven to 350°F (175°C).
- Grind the cooked rice in a food processor or blender until it reaches a paste-like consistency.
- In a large bowl, whisk together the ground rice, cornmeal, buckwheat flakes, sesame seeds, and ground flax seeds.
- Heat the yogurt or buttermilk in a pot on medium-high heat until just warm.
- Dissolve the fresh yeast cakes or active dry yeast in warm water with the sugar.
- Mix the dissolved yeast into the heated yogurt or buttermilk mixture along with cocoa powder and salt.
- Pour the wet mixture into the bowl with the dry ingredients and mix well.
- Add enough boiling water to create a thick batter consistency. Stir well to combine; it should be quite dense.
- Grease a loaf pan generously with olive oil.
- Pour the batter into the pan, smoothing down the surface with a spatula.
- Sprinkle the top generously with sunflower seeds, flax seeds, and sesame seeds.
- Let the dough rest for at least 30 minutes or up to 2 hours to rise.
- Bake for 1 1/2-2 hours, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for at least 30 minutes before slicing.
Notes
This recipe makes one large loaf of rye bread that will last up to five days in an airtight container or sliced and frozen for later use. You can also use this recipe to make mini loaves, rolls or buns; adjust baking time accordingly.
So there you have it: a scrumptious gluten-free almost Danish rye bread that is perfect for those following a gluten-free or low FODMAP diet. Enjoy as is, toasted with a slather of dairy-free butter or paired with your
Substitutions and Variations
This gluten-free almost Danish rye bread recipe can be easily customized depending on your preferences and dietary needs. Here are some substitutions and variations you can try:
– Instead of fresh yeast cakes, you can use active dry yeast. Use 2 tsp of active dry yeast for every 30g fresh yeast.
– For a dairy-free option, substitute the buttermilk with plain yogurt or your preferred non-dairy milk.
– If you don’t have buckwheat flakes or yellow cornmeal, use coarse gluten-free oatmeal instead.
– If you prefer a nutty flavor, replace the sunflower seeds with chopped walnuts or pecans.
– You can also add caraway seeds or fennel seeds for extra flavor and aroma.
– For a low-FODMAP option, omit the onions and garlic and replace them with chives or scallions.
– If you have a sourdough starter, you can mix in 3 cups of sourdough starter along with the flour and water mixture. This will give your bread a slightly tangy taste and a chewy texture.
Experimenting with different combinations of ingredients can result in unique bread variations that suit your taste. Just make sure to adjust the ratios accordingly to achieve the desired result.
Serving and Pairing
Serving Gluten Free Almost Danish Rye Bread is a joy in and of itself. This hearty, nutrient-rich bread is delicious with just about any topping or spread you can imagine. Try spreading some peanut butter or almond butter on a slice for a healthy morning breakfast. Top it with avocado, cilantro, and smoked salmon for a gourmet brunch option.
For lunch, create an open-faced sandwich by layering sliced turkey, mozzarella cheese, and spinach. Or try pairing it with a hot bowl of soup on a chilly day. The dense texture of the bread absorbs flavors effortlessly, making it an ideal sidekick to soups and stews.
For dinner, slice the bread diagonally and serve with some balsamic-glazed roasted vegetables or grilled chicken to create an elegant, wholesome meal that’s sure to impress your guests. The nutty rye flavor and wholesome ingredients make this bread a great pairing for many foods.
This bread lasts up to 4 days at room temperature but tastes best when served fresh out of the oven. You can also store it in the freezer, where it can last up to 3 months if stored properly. When reheating, be sure to wrap it in foil and heat in the oven at 350°F for around 10 minutes.
Enjoy this gluten-free Danish Rye Bread as an accompaniment to any meal of the day – breakfast, lunch or dinner – or simply enhance it with your favorite toppings and enjoy as a snack. With its nutrient-dense ingredients and rich earthy flavor, this bread makes the perfect addition to any meal!
Make-Ahead, Storing and Reheating
Making gluten-free, almost Danish rye bread requires you to use fresh ingredients that are processed just before baking. It is important to let the dough rise and bake immediately, so the bread stays fresh and moist. However, if you do want to prepare ahead of time, there are a few steps you can take.
To make ahead: You can prepare the dry ingredients and store them in an airtight container for up to one week. When ready to bake, mix the dry ingredients with the wet ingredients and follow the recipe instructions as usual. Also, prepare the sourdough starter (if using) the day before and keep it refrigerated until ready to use.
To store: Once baked, let the bread cool completely on a wire rack before slicing into it. Store in an airtight container at room temperature for up to five days. For longer storage time, slice it and freeze it in a freezer-safe container or bag for up to three months.
To reheat: If stored in the refrigerator or freezer, allow the bread to cool at room temperature before reheating. Preheat your oven to 350°F (175°C). Wrap the bread in foil paper and place it directly on oven racks for 5-10 minutes or until warm all through.
These storage tips help ensure that your gluten-free almost- Danish rye bread stays fresh and delicious even when made ahead or stored for more extended periods. Remember to slice just what you need from frozen bread, so you don’t have to thaw and refreeze multiple times, which causes some stale taste. Follow these guidelines for convenient healthy snacking or meal planning with gluten-free danish rye bread all around the week.
Tips for Perfect Results
As a nutritionist, I always advocate for healthy and organic food options. Making gluten-free and dairy-free recipes can be a bit challenging, but with the right techniques and ingredients, you can enjoy delicious and nutritious meals. Here are some tips to help you achieve perfect results with this gluten-free almost Danish rye bread recipe!
1. Use Fresh Ingredients
To achieve the best results, my first recommendation is to use fresh ingredients. In particular, ensure that your yeast is fresh as it plays a significant role in the bread-making process. If you are using fresh yeast cakes, ensure they are not expired or nearing expiry date. For active dry yeast, always check the expiration date before use.
2. Take Time to Proof the Yeast
When using yeast for baking bread, proofing helps activate the yeast and allows it to feed on sugars in the dough mixture. Take time to proof your yeast fully by mixing it with water or milk and sugar, then let it sit for a few minutes until you see bubbles and foaming. This step will help ensure that your bread rises fully and has a light texture.
3. Measure Accurately
The accuracy of measurements in this recipe is crucial for perfect results. Although some people may opt to substitute some ingredients with what they have available at home, it would be wise only to make substitutions that are mild in effect on this recipe’s final taste and texture. Using accurate measuring spoons or cups helps to avoid discrepancies.
4. Mix Dough Well
For good gluten-free bread structure development, mix your dough well using a stand mixer or your hands ensuring that it is aerated as much as possible while avoiding over-mixing.
5. Let the Dough Rise Fully
It is crucial to give your dough enough time to rise fully; rush is not an option here! A well-risen dough helps develop the loaf’s elasticity during baking, even rising all through the loaf producing an even texture.
6. Bake at the Right Time and Temperature
Make adjustments to your oven to ensure accurate temperatures during baking, otherwise, the loaf won’t have the desired golden crust! Don’t be in a hurry to remove the loaf from the oven without checking for internal temperature. The bread’s internal temperature should read 190°F or 88°C at completion.
By following these tips, you can produce gluten-free almost Danish rye bread that is tasty, nutritious and has a perfect texture. Enjoy!
FAQ
As a nutritionist and food blogger, I understand that cooking can be intimidating, especially when adopting a diet free from gluten, dairy, or both. To address possible questions you may have in mind while trying to prepare this gluten-free almost Danish rye bread recipe, I have answered some frequently asked questions that I hope will give you the confidence to start your baking journey.
Is Danish rye gluten-free?
Secalin, a kind of gluten protein, is present in rye, making it unsuitable for those following a gluten-free diet. Gluten-free dieters are advised to avoid three types of grains, namely wheat, barley, and rye.
How healthy is Danish rye bread?
Rye bread, with its high fiber content, can be beneficial for your heart health and aid in lowering blood pressure and cholesterol levels. As it takes a longer time to break down in the body compared to processed carbohydrates, rye bread can aid in maintaining gut health and promoting satiety, leading to better weight management.
What is a gluten-free substitute for rye flour?
For those seeking a substitute for rye flour that is gluten-free, several options are available, such as buckwheat flour, cornmeal, oat flour, rice flour, or soy flour. Additionally, for those interested in a more nutrient-rich option, teff flour is a suitable alternative.
Is Rugbrød gluten-free?
Making a delicious and healthy Danish Rye Bread doesn’t have to be complicated. All you need to do is combine the dough and allow it to rest for 6-8 hours or let it rise overnight. It’s that simple! Plus, this recipe is gluten-free, low FODMAP, and packed with wholesome goodness.
Bottom Line
In conclusion, this gluten-free Almost Danish Rye Bread Recipe is a perfect choice for anyone who wants to enjoy the delicious taste and crunch of authentic Danish rye bread while sticking to a gluten-free diet. Don’t let gluten intolerance or dietary restrictions prevent you from indulging in the healthy benefits of wholesome bread.
This recipe is chock-full of nutritious ingredients like rice, buckwheat flakes, sesame seeds, and flax seeds that will keep your body healthy and your taste buds happy. You’ll love how easy it is to make this bread at home without having to compromise on taste and texture.
So why not give it a try? Whether you’re new to baking or an experienced pro, this recipe is sure to impress. With these simple instructions, tips, and variations you can take control of your diet and create a bread that works for you.
I encourage you to embrace the gluten-free lifestyle and experiment with different ingredients that suit your own flavor preferences. Your home-made rye bread is waiting to be enjoyed!
Gluten Free Almost Danish Rye Bread Recipe
Ingredients
- 1/2 cup uncooked rice or 1 cup cooked rice
- 200 ml yellow cornmeal
- 200 ml buckwheat flakes
- 100 ml sesame seeds
- 100 ml flax seeds, ground
- 100 ml sunflower seeds
- 400 ml boiling water
- 100 ml boiling water
- 1 tablespoon olive oil
- 2 teaspoons sugar
- 2 teaspoons sea salt
- 2 tablespoons liquid gravy browner or 2 tablespoons cocoa powder
- 50 g fresh yeast cakes or 4 teaspoons active dry yeast
- 100 100 ml buttermilk or 100 ml water
- 2 cups gluten-free flour
Instructions
- If using uncooked rice, cook as you would regular rice.
- In a large Stand mixer-bowl add corn meal, buckwheat flakes, sesame seeds, ground flax seeds, sunflower seeds, and pour the boiling water over. Let soak for 10 minutes.
- Add the last boiling water to the seed and flake mixture, Sprinkle the dry yeast on top and leave it for another 10 minutes till it has dissolved and is think and foamy on top.
- Add cooked rice, oil, sugar, salt and gravy color or cocoa, and start the machine, using the dough hook. Gradually add yogurt or buttermilk and the gluten free flour. The dough will look and feel like thick oatmeal.
- It is important to keep the machine on low for at least 5 minutes, keep scraping the sides and the dough hook.
- Pour into a greased 1.75L loaf form, and using a wet fork prick the surface.
- Place in the oven on the bottom rack.
- Bake at 180 C / 375 F for 1 hour.
- When baked remove from loaf pan, and wrap in a damp dishtowel and let cool on a rack, turning a few times. Store in the refrigerator for up till 1 week.
- Freezing instructions: Wrap in double plastic and place fresh in the freezer. Defrost in the refrigerator.
Add Your Own Notes
Nutrition
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