Well. I was going to be on top of things, but, I got sick again. I’ve been plagued by constant nosebleeds daily and finally the inevitable happened - a sinus infection. Yup. Knew it. Not to mention that the muscles in my wrist are now damaged due to work. Oh well, c’est la vi. That, however, won’t prevent me from cooking so there, neh. I couldn’t hold back any longer. I needed to post this recipe for everyone because even I still can’t believe I created this. Apparently, a gas stove is a miracle worker for bread making. Either that, or I just got lucky, or I’m just that good.
We can reproduce decent sandwich bread and buy some as well. I know there’s one that I can’t remember for the life of me that I do enjoy because it reminds me of potato bread. Tune in later for a recreation of that recipe. Anywho, I sat down and skimmed through recipes for rye bread. What’s in rye bread besides, well rye: another flour we can’t have? Well, a lot of random ingredients, actually, and I wasn’t about to buy a pre-made mix. So I dimply dissected a recipe and my bread was born.
That was, oh, two days ago and it’s almost gone. Phillip thought it was wonderful, too. So, what goes good on Rye Bread? Nearly anything can, but, the cream of the crop sandwich that calls for rye is The Reuben. Have I mentioned my Portabello Reuben yet? So, frickin’ fantastic! Don’t be alarmed at the many ingredients in the recipe. I’m telling you, it’s easier than it looks, almost like a dump recipe.
Multi Grain Mock Rye 2/3 whole grain sorghum flour 1/3 cup Garbanzo bean flour ¼ cup teff flour ½ cup potato starch ¼ cup corn starch ½ cup tapioca flour 2 tsp xanthan gum ¼ cup of cocoa powder ¼ tsp salt
1 packet of active dry yeast 1 tbsp agave nectar 1 warm water cup - 110 degrees
¾ cups water ¼ cup melted nondairy margarine 2 eggs, beaten 1 tsp vinegar 1 tbsp molasses
2 tsp caraway seeds 1 tbsp orange zest ½ tsp onion powder ¼ cup sesame seeds ¼ cup raw sunflower seeds
First, combine the rapid rise yeast with 1 cup of water(temperature of 110) and then whisk in the 1 tbsp of agave nectar. Let that rise for 10 minutes or until the yeast froths.
Preheat your oven to the lowest temperature possible. Once it reaches that temperature, turn it off. This provides a nice warm environment for the dough to rise.
While the yeast is feasting, combine all your dry ingredients into a mixing bowl. After 10 minutes, add the yeast and the remaining liquid ingredients: margarine, water, eggs, vinegar, molasses. Knead for 7 minutes at medium speed. Stop the machine, scrape it down, and then, add the flavorings/seasonings: orange zest, seeds, and onion powder. Knead for another 8 minutes.
Once a total of 15 is up, transfer the dough into your desired sized loaf pan (I think mine was a 9x5), cover it with a oil sprayed piece of cling wrap, and let it rise for 45 minutes or longer. I was doing something so I let it sit in there for a few minutes more. More is better than less when it comes to dough proofing.
Pre-head your oven to 375 degrees and bake it for 45 to 50 minutes. Mine went fast in my new oven as opposed to what it did in my electric stove. I also noticed it raised better. I can’t say for sure that it was due to that or not, but, it came out flippin amazing that I continuously murmured, “it’s so beautiful”.
And it was good. Oh, so very good. So earthy and definitely multigrain tasting. Think back if you’ve ever had a good old fashion rustic multigrain bread. Not the cheap store stuff, but a real oven baked bread. That’s the taste you’re receiving here, my friends. Enjoy.
P. S. If you know Speed Racer, you might get the joke of the title (Mock Rye, Mock Five..yeah..lame)