Recipe contributed by Maria Stuart, Chef and JGL Victoria.
220g-230g Rye Flour
Mix all ingredients together and leave to rise for 8-9 hours (eg. You could do it overnight).
500g Flour (you can use 250g of ‘Bavarian Rye’ Flour mixed with 250g Bakers Flour)
470g Bakers Flour mixed with 30g grains (eg. Linseeds, sesame seed, sunflower seeds etc.- milled in the Thermomix)
1 tsp Salt
120g Lukewarm Water
Place all ingredients in the TM bowl and mix for 2-3 seconds on speed 6. Set timer for 3 minutes and mix on interval position, then transfer dough to the form and put aside for approximately 3-4 hours.
Preheat oven to 200 C and bake for 50 minutes.
Notes from Gluten free workshop
½ tsp vinegar for every 250g of flour (acts as a dough enhancer)
Xantham gum – 1 tsp for every 250g of flour – mimics quality of gluten in bread