Sourdough Rye and Rice Bread

Sourdough Rye and Rice Bread

A few weeks ago, a visitor to my blog mentioned that she was experimenting with a sourdough sponge made with spelt & rye and mixing it with various gluten-free flours. She was looking for recipes for breads that used a mixture of gluten-free and gluten flours. I thought this was a very interesting experiment.

My brain started clicking away and the more I thought about it, the more I realized that this was a really good idea. So when I ran across this recipe in one of my books about grains, you know I had to try it.

Ingredients

  • 1 cup rye sourdough starter
  • 1 1/2 cups water
  • 2 cups rye flour (I used home-milled whole grain rye flour)
  • 1 tablespoon molasses
  • 1/2 cup lukewarm water
  • 3 teaspoons dry yeast
  • 2 tablespoons oil
  • 2 teaspoons salt
  • 4 cups organic rice flour
  • 2 cups rye flour
  • 2 – 3 tablespoons oat flour (I used organic oat flour from the Farmer’s Market, but you can make your own flour by coarsely grinding oatmeal in the blender)
Read the whole recipe on Bread Experience