I made this bread last night. Fabulous! I didn’t have the rye flavor, so I ground some caraway seeds in the spice grinder and added to the flour. I baked the loaf in a Le Cruset round Dutch oven. The crust was heaven—just like I remember Jewish rye, maybe better. My non gf husband announced the bread did not have the heavy, dense texture he notices in commercial gf bread. Not sure if this loaf will ever make it to the freezer!
I have baked this four times now, three in the oven and one in my breadmaker. I do use the rye flavoring. This has become, for me, a no-fail, delicious loaf of bread. I can count on it being perfect every time. Now I serve it with soups and stews and whenever I have company. People are astonished that it is gluten-free. SOOOOO YUMMY!! I can eat “rye” bread again! I can have Reubens again!!!
I made this bread last night. Fabulous! I didn’t have the rye flavor, so I ground some caraway seeds in the spice grinder and added to the flour. I baked the loaf in a Le Cruset round Dutch oven. The crust was heaven—just like I remember Jewish rye, maybe better. My non gf husband announced the bread did not have the heavy, dense texture he notices in commercial gf bread. Not sure if this loaf will ever make it to the freezer!
I have baked this four times now, three in the oven and one in my breadmaker. I do use the rye flavoring. This has become, for me, a no-fail, delicious loaf of bread. I can count on it being perfect every time. Now I serve it with soups and stews and whenever I have company. People are astonished that it is gluten-free. SOOOOO YUMMY!! I can eat “rye” bread again! I can have Reubens again!!!