-
180
minPrep Time -
60
minCook Time -
240
minReady in -
perYield -
150
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Bread
- Allergens:wheat,gluten
- Seasons:All
- Cuisines:
- Courses:bread,dinner,lunch
Recipe Description
This hearty and delicious Vegan Rye Bread, or Roggenbrot, is the perfect accompaniment to your soups, stews, or for making tasty sandwiches. Made with wholesome ingredients, it’s fulfilling and easy to make.
Ingredients
- 300g rye flour
- 200g all-purpose flour
- 1 packet dry yeast
- 400ml lukewarm water
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp caraway seeds (optional)
Steps:
- In a large mixing bowl, combine the rye flour, all-purpose flour, sugar, salt, and dry yeast.
- Gradually add the lukewarm water while stirring until a sticky dough forms.
- If desired, add the caraway seeds to the dough and mix well.
- Cover the bowl with a clean kitchen towel and allow the dough to rise for 1-2 hours, or until it has doubled in size.
- Preheat your oven to 220°C (428°F). Gently transfer the dough into a greased loaf pan.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Bread & Rolls, Dinner, Fall, Lunch, Spring, Summer, Winter | No Comments » on Vegan Rye Bread (Roggenbrot)