Makes one 10-inch loaf
Gluten Free Mock Rye Onion-Caraway Bread
- 2 medium onions, peeled and quartered
- 3 tablespoons jovial Reserve Blend Extra Virgin Olive Oil
- 2½ cups (590 g) warm water at 100°F
- 2 teaspoons active dry yeast
- 5 cups (600 g) jovial No.1 Gluten Free Bread Flour (now called jovial Multi-Purpose Gluten Free Bread Flour) or No. 2 Gluten Free Whole Grain Bread Flour (now called jovial Whole Grain Gluten Free Bread Flour), plus more for dusting
- 1¾ teaspoons fine sea salt
- 2 tablespoons caraway seeds
- 2 teaspoons apple cider vinegar
- ½ teaspoon baking soda
- Place a Dutch oven, with the lid on, in the oven. Preheat the oven to 500°F. The pot will have to preheat for 1 hour.
- Add the onions to the bowl of a food processor and pulse until pureed.
- In a medium skillet, sauté the oil and onions for 3 minutes until the excess liquid from the onions has evaporated. Transfer onions to a bowl and let them cool.
- In a large bowl, whisk together the water and yeast until dissolved and creamy. Let stand for 15 minutes until the mixture bubbles.
- Add the flour, sprinkle the salt on top, and whisk until all of the flour is absorbed. Add the onions and the caraway seeds and whisk until they are well-incorporated throughout the dough. The dough will be very soft. Cover the bowl with plastic wrap and let it rise for 45 minutes.
- With a stiff spatula, mix the dough vigorously to deflate the rise. In a small bowl, stir the vinegar and baking soda together until the baking soda dissolves. Stir the baking soda mixture into the dough and mix until incorporated throughout the dough.
- To shape the loaf, use a large serving spoon to scoop the dough on to the middle of a 15-inch long piece of parchment paper. Mound the dough to create a tall round, mixing with the spoon gently as you go to release any air pockets.
- With a small offset spatula, gently smooth out the surface of the loaf. Lightly dust the top of the loaf with flour.
- Remove the pot from the oven and take off the lid. Be careful, the pot will be very hot. Lift the loaf up by the edges of the parchment paper and lower it into the pot. Cover and place in the oven.
- Bake the bread for 45 minutes with the lid on the pot.
- Remove from the oven and lift out the bread with a metal spatula. Transfer the bread to a wire rack and cool the bread completely before slicing, about 3 hours. The bread will be even better if you let it sit out overnight and slice it the next day.
- This bread will stay fresh in a sealed plastic bag for up to 3 days or you can slice it and freeze for up to a month. Remove the slices from the freezer and let them defrost at room temperature before toasting.