Your brain and your tongue won’t believe it… but this bread is gluten free. With warm coffee and chocolate notes and a hint of caraway this bread is rich, dark, and satisfying, and with a base of caraway for flavor, you won’t even notice the rye flour is missing. Serve with your favorite spread (in this picture we used chevre and traditionally smoked salmon), or use as a great base for a grilled reuben.

2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon caraway seed
1 1/2 teaspoons active dry yeast
1 tablespoon vegetable oil
1/4 c molasses
4 cups (16 oz or 453g) Better Batter Gluten Free Flour, divided
2 teaspoons salt
3 tablespoons dry milk powder (you may use a non dairy substitute – we used Vance’s Darifree)
1 tbsp instant coffee powder
1/4 c unsweetened cocoa powder

Grease and flour a 9x5x4 inch loaf pan.

In a small saucepan, combine water and caraway seed. Bring to a simmer and simmer for 5-10 minutes. Take off the heat and allow to cool to lukewarm. Strain out seed, if desired, and add enough water to come to a 2 cup measure.

Place water and yeast in the bowl of your electric mixer. Allow to proof for 5-10 minutes.

Stir in oil, molasses, 2 cups Better Batter Flour, salt, milk powder or substitute, coffee powder and cocoa powder. Beat, raising speed gradually to high speed with paddle attachment for 4 minutes. Set in a warm place and allow to proof for 30-45 minutes.

Add remaining flour and stir until well combined – dough will be about the consistency of drop cookie dough.

Place dough in pan. With wet hands, smooth the dough until it is level. Wet hands again and, using fingers, run fingers/press fingers down on the edges of the pan to create a ‘divot’ on the outer edge. Use wet hands to smoooth the corners to make rounded corners. The loaf will look small at this time, but will grow as it rises/bakes! dampen/wet/spritz the loaf thoroughly to allow for maximum rise.

Allow to proof (ideally at 90 degrees and 70 percent humidity) for 45 to 55 minutes. Meanwhile heat oven to 350 degrees.

Bake for 45-60 minutes, or until loaf is fully baked (about 208-10 degrees inside). Allow to cool on a rack completely before slicing.