Frank's Recipes! Apricot Rye Bread (gluten free, wheat free)

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Apricot Rye Bread (gluten free, wheat free)

Makes 2 loaves

1 3/4 cup water
1 medium potato
8 dried apricot halves

1 cup warm water
1 1/2 Tablespoons yeast

2 Tablespoons oil (safflower preferred)
1/2 Tablespoon salt
1 Tablespoon vinegar
4 1/2 to 5 1/2 cups rye flour

The day before, boil the potato and apricot halves in 1 3/4 cup water. Mash and let it sit overnight.

The next day, mix 1 cup warm water (or juice) and yeast with potato mixture to form a sponge. Let sit a while until foamy. Then add the oil, salt, and vinegar. Mix in the rye flour. It will be *very* sticky; but try not to add any more flour than you absolutely must. Knead well. Because there's no wheat (gluten), this dough is not the usual, elastic type and will feel very different; don't be surprised.

Place in an oiled bowl and cover. Let it rise (it may not double.) Punch down. Shape into 2 round loaves and place on an oiled cookie sheet. Let rise about 1 1/2 times in bulk. This may take 3 to 5 hours, so paint the tops with oil to keep them from drying. Bake at 350 degrees F. for 45 minutes.