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Seeded bread

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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Course: Baking, Side Dish
Cuisine: European
Keyword: Baking, Bread
Prep Time: 10 minutes
Baking Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16 slices
Author: Steina


  • 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.


Serving: 1slice
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