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12 Oct Gluten Free Marble Rye Bread + Video Tutorial

If we could have a real life conversation(not a “comment field conversation”) now it would probably sound something like this:

Me: I’ve been baking this week!!!

You(with a sarcastic tone): Oh, what a surprise! We could neeeeever ever have guessed!

Me: So far I’ve been baking 5 times this week. Sunday’s not over yet so the number could get even higher.

You: Okaay, so maybe that’s a little excessive but we can understand that. Sort of.

Me: I’ve been baking the same thing 4 times.

You(definitely not sarcastic anymore): Eeehm, are you crazy? Are you all right? WHY would you do that?!? Haven’t you heard about the importance of a varied diet?

 

Sooo, it’s been a lot of baking and testing this week. First trial=catastrophe. Second trial=okay. Third trial=This is good!. Fourth trial=I had to make it again to make sure It was good. And film it!

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If you read the post title(why wouldn’t you…?) you’ll notice that is says gluten free and rye. In the same name! I can assure you that this bread does not include rye. It’s just a “gluten free-ified” version of the classic Marble Rye bread. I found a recipe for the original version in a sandwich cookbook and thought it looked so beautiful.

The next thing I did was to type in “gluten free marble rye bread” in the google search bar and…. I couldn’t find a single recipe that was gluten free! So I had to make this one from scratch, that’s why I’ve been baking so much this week. And I made a video so that you can see how simple it is!

This bread is so good and airy and moist and delicious and beautiful! I prove to myself over and over again that I don’t need xanthan gum to make amazing gluten free bread. Neither do you because this bread is of course with out xanthan gum.

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I seriously believe that my teachers have started a competition where the teacher who “builds” the highest mountain of  homework wins a golden medal. Maybe they think competitions like that are fun. Who knows? It means that i shouldn’t bake 5 times during a week and definitely not write a blogpost about it. I don’t have the time and yet I’m doing it. AND a video on top of that! What am I doing…

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You: Thea, could you please stop talking and give us the recipe?

Me: Okay, here you go!

 Notes:

  • You can substitute the fresh yeast with 1 tsp of active dry yeast for each dough. Heat the water to 50°C/120°F and stir in the active dry yeast and allow to froth for 5 to 10 min.
  • Remember that it says 215 g cold water for the dark dough and only 200 g cold water for the white dough!
Gluten Free Marble Rye Bread

Gluten Free Marble Rye Bread

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 tsp cumin
  • 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 tbsp 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the dough in two and shape into balls.
  6. Repeat steps 3, 4 and 5 for the dark dough and use the same big bowl for the dry ingredients.
  7. Cover the doughs with a clean tea towel and allow to rise for 1 hour.
  8. 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.
  9. Preheat your oven to 200°C/ 390°F with a baking tray inside.
  10. Transfer the parchment paper with the roll to your hot baking tray.
  11. Bake in the middle of the oven for 1 hour.
  12. Let cool completely on a wire rack before you slice it.

 

 

19 Comments
  • Ahu Shahrabani
    Posted at 14:05h, 12 October Reply

    OK this bread is gorgeous!! And as a reader I appreciate your dedication to getting the recipe right.

    • Thea
      Posted at 18:11h, 12 October Reply

      Thanks Ahu!! I love to hear from you!

  • josefinetm
    Posted at 21:33h, 12 October Reply

    Wauw, that is a lot of baking! But I do definitely not blame you – baking is just one of the best things to do in the world. Especially when the outcome is as wonderful as this loaf. Wow, it looks delicious. And it is so gorgeous – I love the marble.

    • Thea
      Posted at 21:55h, 12 October Reply

      Thanks Josefine, and I kind of baked a chocolate sourdough bread this evening which makes it 6 times…

  • myriam | rhubarb! rhubarb! rhubarb!
    Posted at 22:21h, 12 October Reply

    this bread is really beautiful! i thought it was a marble cake, until I looked more closely. I can’t wait to try this… also curious about your chocolate sourdough bread.

    • Thea
      Posted at 22:27h, 12 October Reply

      Thanks Myriam! 🙂 I also thought it was a marble cake when I first saw it in that cookbook! I might post a recipe for gluten free chocolate sourdough bread in the future.

  • Christine
    Posted at 18:40h, 14 October Reply

    What a beautiful loaf of bread you’ve made!

    • Thea
      Posted at 19:23h, 14 October Reply

      Thanks Christine!! 🙂

  • Culina Sophia
    Posted at 19:26h, 16 October Reply

    Never seen a gluten free bread like this before – looks divine!

    • Thea
      Posted at 20:25h, 16 October Reply

      Thanks Sophia! 🙂

  • Lacey | limonepepe
    Posted at 21:46h, 26 October Reply

    I’m definitely going to have to try making this! It looks delicious! My mum hasn’t had much success in the baking bread department recently, so maybe it’s my turn to have a go 🙂

    • Thea
      Posted at 09:25h, 27 October Reply

      Go for it Lacey! 🙂

  • Christine E
    Posted at 14:25h, 17 March Reply

    this looks perfect for st. Paddys Reuben’s! So glad to see you use physillium instead of xanthan. I can’t use corn starch due to allergy. Do you have suggestion for another? More potato starch or tapioca starch? Thanks

    • Thea Tillberg
      Posted at 15:13h, 17 March Reply

      Thanks Christine! I find that the corn starch give the bread a nice crust but you could try replacing it with potato starch or tapioca starch. Please let me know how it turned out! 🙂

  • Amanda Ramsey
    Posted at 02:20h, 20 January Reply

    I don’t understand some of you measurements: tsk, msk?
    And is kummin another way to say cumin?
    Thanks! Looks amazing!

    • Thea Tillberg
      Posted at 18:23h, 23 January Reply

      Thanks for letting me know. I had accidentally written the Swedish measurements on some ingredients 😉

  • Stef Eli
    Posted at 12:21h, 14 February Reply

    Dear Thea,

    it looks amazing like almost all your bakery. But I am a sourdough fan and sourdough baker….how can I change the yeast into sourdough for this recipe?
    Thanks so much in advance.

    • Thea Tillberg
      Posted at 15:44h, 14 February Reply

      Hi and thanks Stef!
      I can’t give you an exact answer to that since I haven’t tried making this bread with sourdough. I would hate to give you instructions that doesn’t work. Hope you’ll understand! But feel free to experiment yourself 🙂

  • Katrina S
    Posted at 22:54h, 29 March Reply

    I have a question for you. Why do you let the dough rise for an hour before rolling out it? Is there a reason to not roll it out, layer it, and roll it all up before letting it rise? I know you let it rise again after rolling it into a loaf. I’m just wondering why it is left to rise twice. My first try is coming out of the oven in about 10 minutes. It smells fantastic, and was really easy to work with.

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