Seeded Rye Bread

Course: Sides Servings: 10

Prep time: 20 mins plus overnight

Cook time: 40 min

Difficulty level: Easy but takes time

VEGAN

Author: Jennifer Sargison

IMG_1034.jpeg

If you think that making your own brad is difficult then this is the recipe for you! tastes better that shop bought and better for you too. It’s a great loaf for toasting or sandwiches or you may also choose to make bread rolls with the dough too - simply divide the dough before the second rise into small rolls.

We make this loaf a lot and take it to family and friends to share too, its best eaten on the day as it does tend to go stale quickly however it does freeze well. We hope you love it as much as we do.

If you fancy making a white loaf to click here for the recipe

Ingredients

400 rye flour

200g strong white flour

1 teaspoon of the following - sugar, yeast, salt

100g of mixed seeds (I like sunflower, pine, poppy but any will work well)

30g treacle

400ml water (hot water cooled a little)

2 tbsp olive oil

Method

  • Mix the flours and sugar, yeast and salt together

  • Add the seeds

  • Stir the treacle into the water and stir until dissolved

  • Add the water/treacle mix and the oil to the dry ingredients and mix together until you form a large ball

  • Knead for 10 minutes or until the dough has become smoother

  • Leave to rise overnight in a lightly oiled mixing bowl covered with a clean tea towel.

NOTE: if you don’t have time overnight then follow the instructions below however be warned the bread will not be as light.

If you only have a few hours:

  • Leave the dough to rise in a lightly oiled mixing bowl covered with a clean tea towel for 1 hour (a warm place will be best)

  • After an hour knock out the air and lave to rise for a further 45 minutes

  • After the second rise place the dough on a lined baking tray and bake in the centre of a preheated oven 180C for around 30 mins

  • To test, tap the bottom - it should sound hollow.

Overnight option continued…

  • After a night left to rise place the dough on a lined baking tray and bake for around 30 minutes. To test, tap the bottom - it should sound hollow.

  • Leave to cool slightly before slicing and enjoy

If you do make this then I hope you love it

Any thoughts or comments?

Leave a message below and I’ll get back to you

Big love, Jen x

All Recipes, Sides DipsJennifer SargisonLove Vegan by JenniferVegan side dishes, Vegan dips and sides, Tasty vegan side dishes, homemade bread, rye bread, freshly baked breadComment