Looking for a bread with less gluten? Bake your own today. As seen on Expresso Morning Show or Afternoon Express, SABC3.
750 ml (420 g) rye flour
5 x 250 ml (700 g) white bread flour
20 ml salt
10 ml whole caraway seeds (optional)
15 ml brown sugar
10g instant dry yeast
30 ml (25 g) Clover MooiRiver butter
20 ml molasses
600 ml lukewarm water
Sift flours and salt together in a large mixing bowl.
Add seeds, sugar and yeast and mix through.
Rub butter into mixture with fingertips until mixture resembles breadcrumbs.
Mix molasses and water together.
Add enough liquid to dry ingredients to form a soft dough.
Knead dough for 10 minutes or until smooth and elastic.
Place in a large oiled mixing bowl and cover with greased cling wrap.
Allow to rise for 15 minutes.
Knock dough down and divide into 2 equal parts.
Shape into balls.
Place on a lightly greased baking tray, cover with greased cling wrap and allow to rise for 10 minutes.
Knock dough down and form into round or oval shaped loaves.
Place on an oiled baking tray and cover with greased cling wrap.
Allow to rise for 20 – 25 minutes or until double in size.
Brush lightly with water, make fine cuts on top of loaves with a sharp knife and sprinkle lightly with flour.
Bake in a preheated oven at 200°C for 25 – 30 minutes or until a skewer comes out clean when inserted.
Place an oven pan with water at the bottom of the oven when baking the bread to create moisture in the oven whilst baking the bread.