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!
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Servings: 16 slices
Ingredients
- 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 sunflower seeds
- 4 tsp baking powder
- 2 tbsp sesame seeds
- 2 tbsp pumpkin seeds
- 2 tbsp poppy seeds
- 2 tbsp maple syrup
- 4 tbsp vegetable oil
- 2 tsp salt
Instructions
- 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. Leave to cool completely before slicing.
Nutrition
Serving: 1slice
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