Vegan seeded rye bread
Hearty and wholesome, no knead no yeast multi-seed rye bread. Perfect for your sandwich or as a side with your soup. All you need to do is mix with a wooden spoon and bake, that's it! Use your favourite seeds and make it your own. Hope you'll like it!
Best vegan seeded rye bread
Nothing beats a slice of fresh-baked homemade bread, it's great for a quick snack, lunch or dinner! Plus the smell of bread baking in the oven is pure heaven!
Seeded rye bread is probably one of my favourite bread, the darker the better is usually my mantra when it comes to picking the right loaf. Unfortunately, my family doesn't exactly agree with my choice so when I made this bread which has all the advantages of dark rye bread but is softened up with some white bread flour.
You can easily play around with the flours and try using spelt, wholewheat, buckwheat or other types of flours.
Topping suggestions
I have to admit, I am a simple gal when it comes to bread, fresh bread, still warm from the oven is best served with a slather of vegan butter. But it's also fun to play with other toppings.
You could try peanut butter and jam, peanut butter and banana, vegan cream cheese and carrot lox, avocado and tomatoes, or a BLT (bacon, Lettuce and Tomatoes) sandwich. The possibilities are endless!
This bread recipe is also perfect as a side with a bowl of creamy soup or a delicious curry.
This seeded rye bread is:
- Vegan and vegetarian
- Healthy
- Refined sugar-free
- Dairy-free (lactose-free)
- Nut-free
- Requires no kneading
- Yeast-free
- Egg-free
- Tasty
- Delicious
Hearty and wholesome, no knead no yeast multi-seed rye bread. Perfect for your sandwich or as a side with your soup. All you need to do is mix with a wooden spoon and bake, that's it! Use your favourite seeds and make it your own. Hope you'll like it!
- 2 tbsp ground golden flax seeds
- 5 tbsp water
- 500 ml soya milk
- 5 tsp apple cider vinegar
- 200 g bread flour
- 200 g rye flour
- 100 g sunflour seeds
- 2 tbsp sesame seeds
- 4 tsp baking powder
- 2 tbsp pumpkin seeds
- 2 tbsp poppy seeds
- 2 tbsp maple syrup
- 4 tbsp mild flavour oil
- 2 tsp salt
Heat the oven to 170°C
Mix 2 tbsp of ground flax seeds with 5 tbsp of water and set aside for 5 minutes
Mix the apple cider vinegar and soya milk together to make vegan buttermilk
Line a loose bottom cake tin with baking paper
In a bowl, add in both bread flour and rye flour, all the seeds for the bread, baking powder and salt. Mix everything well, using a wooden spoon.
Add the vegan buttermilk, maple syrup, vegetable oil and flax seeds to the bowl. Using your wooden spoon mix everything until well combined.
Pour the batter into the loose bottom baking tin and spread evenly.
Bake for 1 hour at 170°C, or until golden brown and fully baked. Let cool completely before slicing.