Vegan Rye Bread

6 servings

60 minutes

Vegan rye bread is a fragrant and nutritious wonder that embodies the traditions of European baking. Its brown crust, slightly crispy, hides a soft and tender crumb with a light nutty hint from the flaxseed flour and sunflower seeds. Thanks to oat milk and the absence of animal ingredients, this bread is perfect for vegans while maintaining a rich flavor and dense texture. It pairs excellently with vegetable pâtés, plant oils, and fresh green salads. It is a great source of energy and fiber that aids digestion. In the past, rye bread was a symbol of simplicity and heartiness adorning the tables of European peasants, and today it remains an indispensable part of healthy and conscious eating.

Energy value per serving

• Calories: 258.1
• Proteins: 8g
• Fats: 6.8g
• Carbohydrates: 34g

Ingredients

• Rye flour: 250 g
• Baking powder: 5 g
• Flaxseed flour: 30 g
• Oat milk: 200 ml
• Sunflower seeds: 50 g
• Vegetable oil: 0.5 tsp
• Salt: pinch

Cooking steps

1. Mix flour, salt, and baking powder, pour in milk, and knead the dough well by hand.

   Required ingredients:

   • Rye flour: 250 g
   • Baking powder: 5 g
   • Flaxseed flour: 30 g
   • Oat milk: 200 ml
   • Salt:  pinch

2. Add the seeds and mix until they are evenly distributed throughout the dough.

   Required ingredients:

   • Sunflower seeds: 50 g

3. Shape the dough into a loaf or any desired form. Make crosswise or diagonal cuts on top with a knife, 0.5–1.5 cm deep. Brush the loaf with vegetable oil on top.

   Required ingredients:

   • Vegetable oil: 0.5 teaspoon

4. Bake for 1 hour at 200 degrees.