Gluten Free Marble Rye Bread

Gluten Free Marble Rye Bread

Gluten Free Marble Rye Bread

 

gluten-free-marble-rye-bread-3

Ingredients:

  • White Dough
  • 200 g cold water
  • 6 g fresh yeast
  • 1 tbsp olive oil
  • 2 tbsp honey
  • 7 g psyllium husk powder
  • 1/2 tsk kummin
  • 1/2 tsp salt
  • 30 g of each: brown rice flour, white teff flour, sorghum flour, potato starch, corn starch
  • Dark Dough
  • 215 g cold water
  • 6 g fresh yeast
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 2 msk cocoa
  • 7 g psyllium husk powder
  • 1/2 tsk kummin
  • 1/2 tsp salt
  • 30 g of each: brown rice flour, white teff flour, sorghum flour, potato starch, corn starch

Instructions:

Start with the white dough: Dissolve the fresh yeast in the cold water. Add honey and olive oil and mix until it’s dissolved. Add the psyllium husk powder and whisk until even. Set aside and allow to swell for 10 min.
Dark dough: Repeat the exact same process as for the white dough but add 2 tbsp of cocoa powder to the bowl together with the honey and olive oil.
Mix the flours, salt and cumin for the white dough in a big bowl. Make a well in the middle and add the white liquid ingredients which should now have a gel consistency.
Mix together with a wooden spoon until it can somewhat hold together. Transfer to a clean work surface and start kneading the dough with your hands until all the flour is incorporated. Use a dough scraper to loosen the dough from the work surface, then you won't need to add so much flour. Add a little white teff flour if it’s too sticky.
Divide the dough in two and shape into balls.
Repeat steps 3, 4 and 5 for the dark dough and use the same big bowl for the dry ingredients.
Cover the doughs with a clean tea towel and allow to rise for 1 hour.
Roll out the doughs to rectangles(not too thin or it won’t rise properly) and place them on top of each other with the white dough on the bottom. Roll together into a tight swirl and cut off the edges. Place the roll on a parchment paper and allow to rise for 1 hour covered with a tea towel.
Preheat your oven to 200°C/ 390°F with a baking tray inside.
Transfer the parchment paper with the roll to your hot baking tray.
Bake in the middle of the oven for 1 hour.
Let cool completely on a wire rack before you slice it.