| Prep: 20 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 330 | 4.2g | 0.6g | 62.3g |
| sugars | fibre | protein | salt |
| 6.4g | 6.8g | 9.1g | 0.79g |
About Gluten-Free Ruisleipä
Welcome to the world of gluten-free baking, culinary explorers! Today, we are setting our sights on the delightful, distinctive, Gluten-Free Ruisleipä. This is a rye bread of Finnish origin which is incredibly satisfying to both make and taste. We have cleverly adapted this recipe to establish an optimal texture, rich taste, and perfect consistency for those who need to stick to a gluten-free diet.
A Flourishing Flour Blend
This bread’s remarkable texture is achievable by the unique blend of gluten-free bread flour and gluten-free dark rye flour. The rye flour in particular grants the Gluten-Free Ruisleipä its specific earthy flavor, reminiscent of traditional Finnish bread. This type of bread is typically denser and delivers a more hearty taste compared to the common white loaf, injecting variety into your gluten-free diet. Leavened with active dry yeast and sweetened by honey and blackstrap molasses, you can look forward to a hearty, flavor-intensive loaf.
Diverse Flavors and Textures
What sets this bread apart are the additional flavors of caraway and fennel seeds, introducing a warmth and depth to the palate. The distinct flavor profile of this bread means it is fantastic on its own, or as an accompaniment to strong, salty foods. The Gluten-Free Ruisleipä is often served with smoked salmon or pickled herring, but it also pairs delightfully with robust cheeses. This firm and filling loaf is the perfect tool for sopping up the rich sauces of hearty stews or soups, such as Lohikeitto, traditional Finnish salmon soup.
When it comes to baking this bread, every step plays a vital role in contributing to its distinct authentic consistency. To achieve a gloriously soft interior paired with a slightly chewy crust, key ingredients include xanthan gum, vegetable oil, apple cider vinegar, and a couple of eggs. Our recipe also encourages you to finish the risen dough with a scattering of seeds thereby enhancing both, its texture and its visual appeal.
On your culinary journey, you may have encountered other European-style gluten-free breads. However, you’ll find that Gluten-Free Ruisleipä serves as a blissfully satisfying alternative to breads like German pumpernickel or Russian black bread.
In conclusion, whether you’re hankering for something different to add to your gluten-free repertoire, or you’re fascinated by Finnish food culture, our Gluten-Free Ruisleipä perfectly fits the bill. Indulge in the wholesome flavors and pleasing texture of this spectacle of Finnish culinary tradition, all from the comfortable confines of your home kitchen.
What You’ll Need
- 3 1/2 cups of gluten-free bread flour
- 1 cup of gluten-free dark rye flour
- 1 tablespoon of xanthan gum
- 2 teaspoons of salt
- 2 tablespoons of active dry yeast
- 2 tablespoons of honey
- 2 tablespoons of blackstrap molasses
- 1 3/4 cups of warm water (110 degrees F/45 degrees C)
- 2 tablespoons of caraway seeds
- 2 tablespoons of fennel seeds
- 1 tablespoon of vegetable oil
- 1 tablespoon of apple cider vinegar
- 2 eggs
Method
Step One
Prepare your ingredients. Combine the gluten-free bread flour, gluten-free dark rye flour, xanthan gum, and salt in a large bowl.
Step Two
In a separate bowl, mix the dry yeast with the warm water and let it sit for 5 minutes. Add the honey and molasses and stir until everything is well mixed.
Step Three
Add the yeast mixture to the dry ingredients, and then the caraway and fennel seeds. Stir everything until the dough starts to come together.
Step Four
Separately, combine the vegetable oil, apple cider vinegar, and eggs, then add them to the dough. Mix well until you have a smooth and homogenous dough.
Step Five
Place the dough in a loaf pan, cover it with a towel, and let it rise in a warm location for about 2 hours, or until the dough has doubled in size.
Step Six
Preheat your oven to 375 degrees F (190 degrees C). Bake the loaf for about 35-40 minutes, or until it’s golden brown and the loaf sounds hollow when tapped on the bottom. Let it cool before serving.
