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.
1
Mix flour, salt, and baking powder, pour in milk, and knead the dough well by hand.
- Rye flour: 250 g
- Baking powder (raising agent): 5 g
- Flaxseed (linseed) flour: 30 g
- Oat milk: 200 ml
- Salt: pinch
2
Add the seeds and mix until they are evenly distributed throughout the dough.
- 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.
- Vegetable oil: 0.5 teaspoon
4
Bake for 1 hour at 200 degrees.
