2 x 10g sachets instant dry yeast
½ cup sugar or fructose
1½ – 2 cups warm water
½ cup oil
1kg rye flour (fine is best)
Preheat the oven to 180°C. Grease a baking tray with oil. Place the yeast, sugar or fructose and water in a large, shallow bowl or mixer. Leave for 5 to 10 minutes until foamy (allowing the yeast to prove). Add the oil and salt, and stir. Add the flour, one cup at a time, stirring until it all ‘sticks’ together.
Dust your hands with flour and knead the dough. Divide it in half and form each into a roughly round shape. Place them on the baking tray and rub the tops with a little water. Leave to rise for 30 – 45 minutes. Bake on the middle shelf of the oven for one hour. The crusts will be crispy and brown. Enjoy plain or toasted with jam.
Makes 2 loaves
You’ll find more delicious recipes in Tammi’s cookbook, 'Cooking For an Allergy-Free Lifestyle' (R220, Struik Lifestyle).