This completely delicious version of Danish rye bread is gluten free, dairy free and wheat free, which I know means a lot to many people. When I make this bread I make a double batch and freeze it in slices, so I always have it handy. It also makes a great alternative to rye bread for the traditional open Danish sandwiches.
It takes quite a lot of time to make the traditional rye bread, and although it is so worth it, if you cannot find the time, here is a great gluten-free alternative.
- 250 g (9 oz/1¾ cups) whole raw almonds
- 250 g (9 oz/1⅔ cups) pumpkin seeds, plus 50 g (1¾ oz/⅓ cup)
- 150 g (5½ oz/1 cup) sunflower seeds
- 50 g (1¾ oz/scant ⅓ cup) golden linseeds (golden flaxseeds)
- 50 g (1¾ oz/scant ⅓ cup) brown linseeds (brown flaxseeds)
- 20 g (¾ oz/2 tbsp) chia seeds
- 30 g (1¼ oz/scant ½ cup) psyllium husks
- ½ tbsp pink Himalayan salt or sea salt
- 600 ml (1 pint/2½ cups) cold water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 1 hour
Blend the almonds and 250 g (9 oz/1⅔ cups) of the pumpkin seeds together to make a fine flour.
In a large bowl, mix together the almond and pumpkin flour, the extra 50 g (1¾ oz/⅓ cup) of pumpkin seeds and the rest of the ingredients. Mix well until combined and leave for 1 hour in a warm place, covered in clingfilm (plastic wrap).
Preheat the oven to 180°C/350°F/gas mark 4.
Place the dough in a 23 x 13 cm (9 x 5 inch) loaf tin (pan) and bake for 75 minutes. Remove from the tin (pan) and leave to cool.