Description
A deeply flavorful gluten free rye bread recipe made with buckwheat, teff, and caraway seeds. Includes sourdough and bread machine versions.
Ingredients
1 cup buckwheat flour
¾ cup teff flour
½ cup sorghum flour
¼ cup tapioca starch
2 tablespoons psyllium husk
1 tablespoon caraway seeds
1 tablespoon cocoa powder
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon molasses
1 tablespoon apple cider vinegar
1¼ cups warm water
1 cup gluten-free sourdough starter
Instructions
1. Combine all dry ingredients in a large bowl.
2. In another bowl, mix olive oil, molasses, vinegar, water, and sourdough starter.
3. Stir wet ingredients into dry to form a thick dough. Add extra water if too dry.
4. Cover and let rise in a warm place for 6–8 hours.
5. Shape dough and place into parchment-lined bread pan.
6. Let rest for 30–45 minutes while oven preheats to 425°F.
7. Bake for 45–50 minutes until deep brown and hollow-sounding.
8. Cool completely on a rack before slicing.
Notes
Use psyllium husk for best texture and crumb.
Cocoa powder adds richness and deep color without sweetness.
For bread machine version, add wet first, then dry, and yeast last.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg