Delectable Rye Bread, Oven Baked
A healthy low-carb recipe for Delectable Rye Bread, Oven Baked.
Ingredients
- 5 Teasps Yeast, Rapid Rise
- 2 Teasps sugar -- for the yeast
- 2 1/4 Cups warm water -- 110-115F max
- 2 Tablesps extra virgin olive oil (can use safflower oil or canola oil or grapeseed oil)
- 2 Cups gluten, Vital Wheat, Millstream
- 1 Cup Rye Flour, Dark 100%, Rogers
- 1 1/3 Cups soy flour, Bob's Red Mill Stoneground
- 1/2 Cup Flax Seed Meal, Bob's Red Mill
- 1/2 Cup Wheat Bran Crude
- 1 Teasp sea salt
Instructions
- 1
Whisk the dry ingredients together in a bowl and set aside.
- 2
Put the sugar and water into the bottom of your bread machine pan, and stir together. Add the oil.
- 3
Pour the dry ingredients into the pan, load in the pan and run on the Dough cycle.
- 4
Once kneaded and risen (1.5 hours max), put the dough onto a lightly floured (Atkins Bake Mix or oat flour, 2 Tablesps) board, cut in half and knead and roll the halves each lightly into a loaf shape, place in oil-sprayed loaf pans.
- 5
Lightly spray the tops (I use an olive oil pump, can use panspray) and place a sheet of waxed paper over the top; let to rise for another 30 minutes or so in a warmish, draft-free spot.
- 6
Preheat oven to 350F. Bake for about 35 minutes or until an internal temperature of 190F.
- 7
Lay pans on their sides to cool for 15 or 20 minutes at least; then finish cooling on wire rack, also on their sides.
- 8
Best sliced when very cool. Best kept refrigerated or frozen.