Gluten-Free Mischbrot (Mixed Rye and Wheat Bread)
Discover the joy of baking with this Gluten-Free Mischbrot, a hearty and wholesome mixed rye and wheat bread that’s perfect for gluten-free diets! This rustic loaf combines the robust flavor of gluten-free rye flour with the versatility of gluten-free all-purpose flour for a soft yet sturdy crumb that’s ideal for sandwiches or as a side to your favorite soup. Enhanced with psyllium husk powder for structure and molasses for a deep, earthy sweetness, this bread also includes optional caraway seeds for a traditional German flair. Quick to prep and easy to bake, this recipe yields a beautifully risen loaf with a crusty exterior and tender interior. Whether you’re new to gluten-free baking or a seasoned pro, this homemade Mischbrot is sure to become a staple in your kitchen. Serve warm with a smear of butter, or enjoy it toasted for a satisfying snack!
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Ingredients
- 250 grams Gluten-free rye flour
- 200 grams Gluten-free all-purpose flour
- 10 grams Psyllium husk powder
- 7 grams Dry yeast
- 10 grams Salt
- 400 milliliters Warm water
- 1 tablespoon Molasses
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Caraway seeds (optional)
- 1 tablespoon Olive oil
Directions
Step 1
In a large bowl, combine the gluten-free rye flour, gluten-free all-purpose flour, psyllium husk powder, dry yeast, and salt.
Step 2
In a separate bowl, mix the warm water, molasses, and apple cider vinegar, stirring until the molasses has dissolved.
Step 3
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a dough forms. If using, add in the caraway seeds at this stage.
Step 4
Knead the dough lightly in the bowl for about 5 minutes, until it becomes smooth and elastic.
Step 5
Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 6
Preheat your oven to 220°C (430°F) and place a baking sheet in the oven to heat.
Step 7
Once the dough has risen, transfer it to a lightly floured surface and shape it into a round loaf.
Step 8
Grease a loaf tin with olive oil or line it with parchment paper, then place the shaped dough into the tin.
Step 9
Cover it loosely with a damp cloth and let it rise for another 20 minutes.
Step 10
Place the loaf into the preheated oven on the hot baking sheet and bake for 20 minutes, then reduce the temperature to 200°C (390°F) and bake for another 40 minutes.
Step 11
When done, the bread should sound hollow when tapped on the bottom. Remove it from the oven and let it cool on a wire rack before slicing.
Nutrition Facts
| Serving size | (923.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1829.7 |
| Total Fat 22.0g | 0% |
| Saturated Fat 3.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3968.1mg | 0% |
| Total Carbohydrate 383.8g | 0% |
| Dietary Fiber 52.5g | 0% |
| Total Sugars 18.1g | |
| Protein 27.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 147.3mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 1425.8mg | 0% |
Source of Calories