Hearty and wholesome, seeded rye bread 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 breads, 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 a dark rye bread but is softened up with some white bread flour.
This amazing seeded rye bread is totally husband approved. Which is a pretty good stamp of approval and because it’s so easy to make and it’s the perfect side for a soup or a casserole.
What can I use in a seeded rye bread?
When it comes to baking seeded breads you can pretty much put any seeds into your bread. Just just the same amount, the only seeds that I wouldn’t change are the ground flax seeds as they act as a binder for the bread.
You can easily play around with the flours and try using spelt, wholewheat, buckwheat or other types of flours.
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 FLT (Vegan bacon, Lettuce and Tomatoes) sandwich. Possibilities are endless!
This seeded rye bread recipe is:
- Vegan and vegetarian
- Refined sugar-free
- Dairy-free (lactose-free)
- Requires no kneading
What you’ll need to make seeded rye bread:
Flours – Bread flour and rye flour
Seeds – Sunflower seeds, sesame seeds, poppy seeds, pumpkin seeds, ground flax seeds
Sweetener – Maple syrup
Apple cider vinegar
Heat the oven to 170°C
Mix 2 tbsp of ground flax seeds with 5 tbsp of water and set aside for 5 minutes. Also, 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 to the dry ingredients.
Add the flax seeds, vegetable oil and maple syrup to the bowl.
Using your wooden spoon mix everything until well combined. Then 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.
For more delicious vegan recipes check out these:
Seeded rye bread
- 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
- 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.