Rye Bread Lovers, Rejoice!

Bob’s Red Mill Whole Grain Bread Mix, the latest trial in my quest to find gluten-freelicious bread, might just miss the mark for me.  However, to all of you who have mourned the loss of rye bread, this bread’s for you!  Cheers!

Bob's Red Mill Whole Grain Bread

Bob's Red Mill Whole Grain Bread

I followed the instructions on the bag for adding the ingredients to my Breadman Breadmaker (wincing a bit as I poured in the required teaspoon of Cider Vinegar), selected the gluten-free cycle with medium crust, and walked away.  A little over an hour later, we had a warm, fresh loaf of gluten-free bread.

Bob’s Red Mill Whole Grain bread bakes to a rich medium brown hue.  The texture far surpasses that of any pre-made store-bought loaf we have tried.  It is soft and moist, even days later.  A thin slice, though dense and a bit flimsy, does not crumble at the slightest touch, as gluten-free breads so often do.  It does not need to be toasted.  The mix is full of sesame and sunflower seeds, giving it a hearty, tangible crunch.  The taste bears a strong resemblance to the intense, pungent flavor of rye bread.  This final quality could be it’s greatest triumph or downfall, depending on your tastes.

Personally, I’m not a huge fan of rye bread, but I do love me a Reuben, and this bread would make a perfect Reuben sandwich…lightly toasted with corn beef, sauerkraut, Swiss cheese, and a dollop of Thousand Island dressing.  Mmmm…

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This entry was posted on Friday, September 11th, 2009 at 5:39 pm and is filed under Bread. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

5 Comments

  1. Danica says:
    September 11, 2009 at 7:30 pm

    LOVING the site Rebecca, keep it up!!

  2. Rebecca McGeary says:
    September 11, 2009 at 7:35 pm

    Thanks, Danica!!

  3. glutenfreeforgood says:
    September 13, 2009 at 2:41 pm

    Rebecca,

    I actually decided this mix worked better without the bread machine. I’ve done it both ways, but no need to knead, so making it the old fashioned way worked better. I don’t have a bag of it on hand to read the baking options so I can’t remember the details, but I skipped the bread machine after I made it by hand and it turned out better. I also added molasses as I recall (no guarantees on an accurate memory though). It was good.

    Yours looks delish too. I can almost smell it. Aaah, nothing like warm, freshly baked bread. Even the gluten-free version.

    :-)

    Melissa

  4. Rebecca McGeary says:
    September 13, 2009 at 7:25 pm

    Melissa, how much molasses do you add? Is that for texture or flavor or both?

  5. Anthony Wilson says:
    April 28, 2010 at 3:35 am

    me and my sister are both allergic to Gluten and we were always on a gluten-free diet ever since we were teenagers. :

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