Description
This vegan rye bread is a hearty, wholesome loaf packed with fiber and flavor. Perfect for toasts, sandwiches, or simply enjoyed on its own.
Ingredients
Scale
- 2 cups rye flour
- 1 cup all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon caraway seeds
- 1 tablespoon molasses
- 1 teaspoon salt
- 1 1/2 cups warm water
- 2 tablespoons olive oil
- Optional: 1/4 cup sunflower seeds
- Optional: 1/4 cup chopped walnuts or pecans
- Optional: 1 tablespoon flaxseeds
- Optional: 1 tablespoon chia seeds
Instructions
- In a large mixing bowl, combine the rye flour, all-purpose flour, caraway seeds, and salt.
- Dissolve molasses in the warm water, then stir in active dry yeast and let sit for 5 minutes until frothy.
- Create a well in the dry ingredients and pour in the yeast mixture and olive oil.
- Mix with a wooden spoon or hands until a dough forms.
- Knead the dough on a floured surface for 10 minutes until smooth. Add optional ingredients if using.
- Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1–2 hours until doubled.
- Preheat oven to 425°F (220°C). Punch down the dough and shape into a loaf.
- Place on a baking sheet with parchment or in a greased loaf pan. Let rise another 30 minutes.
- Bake for 30–35 minutes until golden and sounds hollow when tapped underneath.
- Cool on a wire rack before slicing.
Notes
For a crispier crust, mist the oven with water before baking. Let bread cool completely before slicing to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 120
- Sugar: 1g
- Sodium: 220mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan, rye bread, healthy, plant-based, sandwich bread