Naomi developed this rye bread clone for her grandparents, who love rye bread, and aren’t celiacs, when they moved to our town. It’s quick, easy, and great for those with yeast intolerances. This bread has a great, firm texture, and it makes amazing toast or sandwiches. The combination of cocoa and caraway is what gives this bread its convincing flavor. A healthy dose of eggs gives it great rise and texture. There aren’t enough caraway seeds to cause too many texture problems, but you can steep them in 1/4 c boiling water, and then strain them out, if you prefer. Let the water cool and add to the dough (be sure to increase the flour by 1/4 cup).
2 1/2 Tbsp sugar
1 1/2 cups (6 ounces or 170g) Better Batter Gluten Free Flour
2 tsp baking powder
1 Tbsp cocoa
1 tsp salt
1 Tbsp caraway seeds
Preheat your oven to 375 degrees. Grease a 9×5 inch loaf.pan.
In the bowl of your electric mixer, mix together the eggs, sugar, flour, baking powder, cocoa, salt, and caraway seeds. Beat on high speed for 5 minutes and spread into the pan.
Bake for 50 minutes, then let cool on a wire rack, in the pan, for 15 minutes. Turn out onto the rack and let cool completely before slicing.