#danish bread

Gluten free Danish "rye" bread

I've been tinkering around a bit, looking at existing mock rye recipes, and I think I am really getting close to something now! I would like my bread to be more sour, but I'm hoping that comes in time.

Pâte fermentée (Fermented dough):

140 g buckwheat flour 240 g lukewarm water 18 g fresh yeast ferment 1 hour on the counter, keeps in fridge for about a week

You could also try keeping a bit of your last yeast dough for next time, since that is what it really means.

Rye bread:

Mix together: 1 tbsp psyllium husk 1 dl linseeds 1 dl sun flower seeds 1 dl pumpkin seeds Add and mix, let stand for 5 minutes: 2dl boiling water Add and mix well:

1 dl crushed millet 2 dl crushed buckwheat 1 dl rice flour 2 tsp salt 2 tsp baking powder 1/2 dl mango powder 1 tsp cocoa powder (1 tsp citric acid? Not tried yet.) 1/2 dl apple cider vinegar 1 1/2 dl milk or yoghurt 2 tbs - 1/2 dl dark syrup 2 tbsp pâte fermentée

Add baking paper to bread tin, brush with oil Sprinkle some crushed buck wheat on top