Rye bread recipe with only rye flour?

Hi, I'm trying to find a recipe for Rye bread that does not use wheat or gluten. I have developed an allergy to wheat and gluten, but I miss having bread!


Thanks for the help.Rye bread recipe with only rye flour?
Rye Bread using only rye flour in its truest form is called pumpernickel, here's a recipe for you:





German Bavarian Pumpernickel Bread





1 cup warm water


1 pkg. active dry yeast


1 cup Rye Sour (See recipe below)


2 cups cooked rye berries (see note below)


3 to 4 tbsp. pumpernickel color or more as needed to attain desired color (see recipe below)


3 cups pumpernickel flour (medium rye)


1 tbsp. salt


Rye flour as needed





Directions:


In a large bowl sprinkle the yeast over the warm water; stir to dissolve. Add the Rye sour, cooked rye berries, pumpernickel color, pumpernickel flour and salt. Stir until dough comes away from sides of the bowl, adding rye flour 1/4 cup at a time if necessary. This dough will remain wet, with the consistency of heavy clay. Turn out onto an oiled work top.





Grease a Pullman pan or loaf pan. Knead the dough into a ball and form into a cylinder the length of the pan. Place the dough in the pan. The dough should be pressed down evenly and come within a 1/4 inch of the top. If you use a Pullman pan, grease the inside of the cover, slide in place, and bake. In lieu of a Pullman pan, place a loaf pan on a baking sheet, grease a second baking sheet, and invert it over the top of the bread. Place in the oven and lay a heavy ovenproof weight or a brick on top. Do not proof.





Bake in a preheated 375 F oven on the middle shelf for 45 to 55 minutes. After the first 35 minutes, carefully remove the cover, turn out the bread and finish baking with the bread inverted directly on an oven stone or on the baking sheet. The loaf is done when the bottom emits a hollow sound when tapped lightly with your fingertips. Let cool on a wire rack, wrap in plastic wrap and refrigerate overnight. The next day, slice the loaf paper thin.





Makes 1 loaf








RYE SOUR:





Prepare 48 hours in advance





1/2 cup rye flour


1/8 teaspoon active dry yeast


1 cup warm water


1 tablespoon crushed caraway seeds (optional)


1 teaspoon minced onion





Combine all the ingredients in a large bowl and mix until smooth. The mixture should have a thin consistency. Cover and allow to stand in a warm spot until bubbly and fermented. It can be left up to 24 hours.





STAGE 1





Prepare 24 hours in advance





1/2 cup water


1 1/4 cups rye flour


All of the Starter above


1/4 cup rye flour for sprinkling





In a large bowl combine the water, 1 1/4 cups of the flour, and the starter; stir until smooth. The dough should pull slightly and may start to come away from the sides of the bowl. Wipe down the sides of the bowl with wet hands or a bowl scraper. Sprinkle 1/4 cup of flour over the entire surface of the sour. Let stand, covered with a cloth or plastic wrap until doubled in size and the floured top appears cracked with fissures spread widely apart. This may take 4 to 8 hours. Avoid letting the sour collapse.





STAGE 2





1/2 cup warm water


1 cup rye flour


All of above sour





Add the water and 3/4 cup of the flour, mix until smooth. Sprinkle 1/4 cup flour over the entire surface of the sour. Allow to rise in a warm place for 4 to 8 hours.





STAGE 3





1/2 cup water


1 cup rye flour or more


All of above sour





Add the water and the 1 cup of flour; mix until smooth. Add additional flour as needed to attain a dough-like consistency. The sour, when fully risen in stage three (about 8 hours) is ready for use in the dough.








PUMPERNICKEL COLOUR:





6 tablespoons sugar


2 tablespoons water


pinch of cream of tartar


1/2 cup boiling water





In a heavy sauce pan over low heat, melt the sugar with the 2 tablespoons water. Increase heat to medium high, cover the pan, bring to a boil, and boil for 2 minutes. Add the cream of tartar and continue to boil, uncovered, until the sugar is almost black in color. Remove the pan from the heat. The sugar will continue to cook and darken. Allow it to cool. Using extreme care, add the boiling water. Stir to dissolve, then let cool to room temperature.





NOTE:





To 3 cups boiling water add 1 cup chopped rye berries. Bring the water to a second boil, then cook, covered, over low heat until the cereal is tender (about 45 minutes).








Link below.......





Hope this helpsRye bread recipe with only rye flour?
You can't make a gluten-free rye bread - rye flour contains gluten. Report Abuse

German Rye Bread


INGREDIENTS


1 (.25 ounce) package active dry yeast


4 cups warm water (110 degrees to 115 degrees F), divided


2 cups rye flour


6 tablespoons sugar


2 tablespoons caraway seeds


2 teaspoons salt


7 cups all-purpose flour


2 teaspoons cornmeal


TOPPING:


1 egg, lightly beaten


4 teaspoons caraway seed


DIRECTIONS


In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes.


Divide dough into four portions. Cover and let rest for 15 minutes. Shape into four round loaves, about 6 in. each. Coat two baking sheets with nonstick cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes.


With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400 degrees F for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks.


Nutritional Analysis: One slice equals 136 calories, 1 g fat (trace saturated fat), 7 mg cholesterol, 150 mg sodium, 29 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch.





I hope this recipe helps you. You can find many more recipes with user ratings at the site below. It has been a great help to me and I hope for you too.
3 cups rye flour, divided


2-3/4 cups all-purpose flour, divided


2 cups POST Bran Flakes


2 pkg. active dry yeast


1 Tbsp. caraway seed


2 tsp. salt


2 tsp. onion powder


2-1/4 cups water, divided


1/4 cup vinegar


1/4 cup dark molasses


1/4 cup (1/2 stick) butter or margarine


1 square BAKER'S Unsweetened Baking Chocolate


1/2 tsp. cornstarch











MIX 1 cup of the rye flour, 2 cups of the all-purpose flour, the cereal, yeast, caraway seed, salt and onion powder in large bowl. Place 2 cups of the water, the vinegar, molasses, butter and chocolate in saucepan. Cook on low heat until butter is melted, stirring occasionally. Stir until chocolate is completely melted. Add to flour mixture. Beat with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. Add remaining 2 cups rye flour and 3/4 cup all-purpose flour; stir until mixture forms a stiff dough.


PLACE dough on lightly floured board; knead 5 minutes or until smooth and elastic. Place in greased bowl; cover with clean towel. Let rise in warm place, free from draft, for 1 to 1-1/2 hours or until doubled in volume. Punch down dough; divide in half. Shape each half into ball. Place 1 ball in each of 2 greased 8-inch round baking pans or on 1 large greased baking sheet. Cover with clean towel; let rise 1 hour or until doubled in volume.


PREHEAT oven to 375掳F. Bake, uncovered, 45 minutes or until loaves sound hollow when tapped. Meanwhile, blend cornstarch with remaining 1/4 cup water in small saucepan. Bring just to boil; brush over tops of loaves. Bake an additional 5 minutes or until glossy. Remove from pans; cool on wire racks. Cut each loaf into 16 slices to serve.