This recipe makes 2 loaves and uses no rye flour. The ingredients listed will allow you to make up for not having rye flour and also provides the flavors that would come from using a sourdough starter. I found this recipe on ‘texaspuremilling.com’ if you are interested in seeing the original recipe. I have changed a few ingredients and made it sugar free.
- 1 Tbsp. dry active yeast
- 2 cups warm water
- 1/4 cup shortening or coconut oil (melted)
- 1/2 cup dill pickle juice (one with garlic and no sugar)
- 3 Tbsp. whole grain mustard
- 1 tsp. onion powder
- 1/4 cup date puree
- 1 Tbsp. caraway seeds
- 1/4 cup cocoa powder
- 5-6 cups flour (can use white or whole wheat or both)
Combine yeast and water in mixing bowl and let sit to soften yeast for approx. 5 min. Mix together the rest of the ingredients except flour and cocoa powder. When yeast is ready add everything together starting with 5 cups of flour and adding more if needed. If kneading with mixer, knead 6-7 minutes until smooth. If kneading by hand double the time. Place the dough in lightly oiled bowl and let rise until doubled, (approx. 1 1/2 hrs.) and divide dough into two equal balls. I like to put one ball in a plastic bag and place in fridge for later use. Form ball into round loaf and place on parchment paper and cover with lightly oiled waxed paper and allow to rise approx. 1 hour.
When ready to bake place a cast iron or stone wear pan/pot in oven and pre heat to 400°F . Remove pan/pot and lift loaf with parchment and place in hot pan. Return to oven and bake for 30 min. Internal temp. should reach 190°F.