March 4, 2017 - 8:47am
Treacle rye bread
Black treacle. Oats and barley. Sultanas. Three kinds of seed (plus caraway). Rye and white, or spelt if you'd like it gluten free. Did I mention sultanas?
The dough feels like making mud cakes. You have to wait until it's completely cold before you slice it. What can I say? It's the tastiest non-sourdough rye bread I've made and/or tasted. Link to the recipe's here.
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... but don't rye and spelt both have gluten?
The treacle sounds wonderful, though. :)
There's my ignorance of gluten free diet revealed :-O Which is only because I don't subscribe to the 'gluten free' fad as opposed to the genuine coeliac disease-caused gluten intolerance, which however affects less than 1% of the western population.
Thanks for pointing it out. It's still a wonderful bread but I hereby withdraw the gluten free claim :)
The only reason I pay attention to the gluten-free and other 'diets' is that I do have a few customers who have certain preferences, and one who is truly gluten-free, so I need to know what is in my breads.
the flat side. With this much rye in the mix and not using sourdough for the leaven, flat loaves or bread is the result. The acid in sourdough bread is what makes rye breads able to rise well and not be so flat and why most high percent rye breads are sourdough ones.
Here is a blog post that explains it.
Happy baking
Could you include the link to the blog post you mention?