I wish I could reach through your screen and hand you a slice of this moist, springy, delicious bread! I created this bread thanks to the requests of our friends over at Facebook for a rye bread for St Patrick’s Day, and let me tell you: I am in love with this stuff. It is so tasty and delicious and would be good for a sandwich any day of the year. The best part is that it requires no rising and contains no yeast or sugar!
3 3/4 c (15oz or 425g) Better Batter Gluten Free Flour
4 tsp Konsyl psyllium powder
2 Tbsp gluten free oat bran (we use Bob’s Red Mill)
2 tsp caraway seed *see note in recipe*
2 tsp salt
1 1/4 tsp baking soda
3 c buttermilk (or you may use 4Tbsp white vinegar plus enough non dairy milk to make 3 c)
egg wash, optional (1 egg + 1/4 c water, beaten together)
Preheat oven to 425 degrees, lightly grease a cookie sheet.
In the bowl of your electric mixer, combine Better Batter flour, psyllium powder, and gluten free oat bran. Stir until evenly combined.
Add caraway seed. Note: Caraway is necessary to help give the bread a ‘rye’ flavor. If you don’t like the seeds, you may simmer them in the buttermilk/nondairy milk for 10 minutes, allow to cool, and then strain out.
Add salt and baking soda to the flour mixture and stir until really well combined.
With the mixer on low speed, add the buttermilk and stir until combined. Turn the mixer to high speed and beat for about a minute or two, or until the mixture thickens – it should be the consistency of buttercream icing.
Using a spatula, spoon the dough onto the cookie sheet and form into a mound about 7 inches wide by about 3-4 inches tall. Using wet hands, further shape the dough into a ‘ round loaf’ form. Use a very sharp knife to cut a 1/2 inch deep cross in the top of the loaf.
If desired, brush the dough with the egg wash, to give it a shiny appearance.
Bake for 45-50 minutes, or until the bread is raised and golden brown and the crust is formed.
Allow to cool at least an hour and preferably two hours before slicing.
You may serve this bread hot, but you may need to tear the warm bread rather than cut it to get the best texture.