Dark, Long-Keeping Rye Bread: This is a dairy-free recipe which I published in a wee health book in the early 1980’s. I used to make it frequently, especially if people were coming over for lunch, or we were going on a picnic. It was a real favourite.
Wheat free Dairy free Swedish Rye Bread is a great bread recipe for those who can tolerate rye flour. It does not contain any wheat flour, although it is not gluten-free, because rye flour contains gluten. It is rich and dark and tasty, and it keeps well. It will keep for a week or two if you keep it in the fridge.
Natural Iron Tonic: The molasses in this rye bread make it a wonderful iron tonic. My children were never too keen on eating straight molasses as a tonic, but they did enjoy this rye bread which has a high molasses content.
Recipe for Dairy-free Wheat-free Swedish Rye Bread
2 tablespoons dry yeast granules
2 tablespoons of olive oil
1 cup soy milk
Grated rind of one ripe orange
2 tablespoons apple cider vinegar
1/2 teaspoon sea salt
3/4 cup molasses
4 cups of rye flour
1 cup soya flourSprinkle the yeast over 1/2 cup of warm water and let sit for 10 minutes. Warm the milk slightly and add this to the yeast mixture with the olive oil.
In a bowl, put the orange rind, salt, vinegar, and the yeast mixture. Gradually stir in the rye flour and the soya flo9urs. Knead on a floured board until it has a nice pliable texture. Add a little more flour if necessary. Grease your loaf tin with olive oil or butter, and put in the dough.
Let the rye bread rise for 45 minutes to an hour in a warm place, such as the hot water cylinder, or the side of the stove.
Pre-heat the oven to 200C while the bread is rising.
Bake for 20 minutes at 200C, then turn the temperature down to 180C and cook for another 40 minutes.
Remove the bread from the tin when it is cooked, and allow to cool on a wire tray.
This bread is best left for a day or two before cutting and eating. It will cut better if it matures a little, and the orange flavour will permeate the bread, which makes it very delicious.