Rye-Sunflower Seed Bread
I never thought I’d be eating rye bread again. I have Canyon Bakehouse’s mock rye bread (no longer in production) to thank for inspiring this remake of a classic. When I read through the ingredient list on the packaging, I realized that they used ground caraway seeds to give the dough that rye flavor without using high-gluten rye flour—genius!
For this recipe, I prefer using a parchment paper cooking bag, which gives the bread its super-crusty exterior and soft interior. You can buy bags at kitchenware stores or on Amazon. The cooled loaves can be stored in a sealed paper bag for up to 2 days or frozen in a resealable freezer bag for up to 1 month.
Until we eat again,
Rye-Sunflower Seed Bread
gluten-free ≈ dairy-free ≈ sugar-free
Makes 2 small loaves
Prep Time 8 minutes (plus rising)
Cook Time 1 hour 25 minutes
INGREDIENTS
1 recipe My Gluten-Free Sandwich Loaf Bread & Pizza Mix
1/3 cup sunflower seeds
3 tablespoons ground caraway seeds
2 teaspoons whole caraway seeds, plus more for sprinkling
1 teaspoon salt
1¾ cups lukewarm water
2 large eggs, at room temperature
2 tablespoons olive oil
My Gluten-Free All-Purpose Flour, for sprinkling
DIRECTIONS
1. Place the bread mix in the bowl of a stand mixer. Using the paddle attachment on low speed, mix together the bread mix, sunflower seeds, ground caraway seeds, whole caraway seeds and salt. Add the lukewarm water, eggs and oil; mix until combined. Increase the speed to medium and beat the dough for 3 minutes.
2. Divide the dough into 2 equal pieces and place each on a piece of parchment paper. Using a wet offset spatula or a spoon, shape each piece of dough into a loaf shape and gently smooth out the surface. Cover each loosely with plastic wrap and let rise at room temperature for about 1½ hours. About 20 minutes before baking, preheat the oven to 400°F with a rack in the middle.
3. Slide each piece of dough on the parchment into 8-by-3.-by-14-inch parchment paper cooking bags, sprinkle the tops with flour and fold the bag opening several turns to seal. Place the cooking bags directly on the oven rack and bake until the loaves are crusty and sound hollow when thumped on the bottom, about 1 hour 25 minutes. Carefully tear open the bag (hot steam will escape) and let cool completely on a wire rack before serving.
QUICK RECIPE SWAP
My All-Purpose Gluten-Free Flour → Your favorite store-bought brand
