Corn rye bread, updatedPosted: 10 January 2011
The molasses adds bitterness which I’m not too keen about. Changed the psyllium husks to xanthan gum. Took out the celery seed; they added an odd flavor.
Preheat oven to 350° F.
Butter 3 small loaf pans (5 3/4 x 3 inches).
Slowly stir together
1 3/4 cups buttermilk.
2 teaspoons xanthan gum
Let sit for awhile so that the xanthan gum turns the milk into a gluey gloppy gunk. Add the xanthan gum very slowly. I add it to the milk in the measuring cup and mix it with an electric hand mixer.
1 1/2 cups rye flour
1 cup cornmeal
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
Optionally, to the above add
2 teaspoons onion powder
1/2 teaspoon garlic powder
3 tablespoons oil
3 tablespoons sugar
Stir in the milk mixture. Slowly add the dry ingredients to the wet, mixing well. Let the dough rest for an hour.
Put the dough in the loaf pans, dividing evenly. Smooth the tops with wet fingers. Bake about one hour.
The original recipe is from the Laurel’s Kitchen bread book. My changes are the addition of xanthan gum, increasing the buttermilk, and substituting for the caraway seeds.
I used whole grain (pumpernickel) rye flour and blue corn meal, so the bread is nicely rich and dark.
This recipe is designed for the rusks recipe, which follows. The xanthan gum makes the loaves nice and dense so that they’re easy to slice.