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| This quick and easy recipe for rye bread - no kneeding required! - from The Cook and Him uses a blend of Wholegrain YQ and Rye Flours with the addition of nutty Camelina Seeds. |
Just measure, stir, roll, and bake!
Notes: Almond milk works well but if you're not keeping to the vegan recipe Buttermilk gives the bread a lovely rich flavour. Buttermilk is generally only available in larger pots and the recipe uses around half the pot as well as just under half the bottle of beer. The solution - double up the recipe! This bread freezes really well.
Makes 2 Loaves
Ingredients
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Method
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Just eaten this fresh out of the oven.
Very tasty, very interesting. A few thoughts:
I recommend anyone making this considers using a lower proportion of the liquids when you first mix it all together. Using the measures above I ended up with something more like a thick batter. So I added quite a lot more flour before it would hold its shape to be baked. It still wasn’t remotely kneadable, I just mixed it well and dolloped it into a heated clay plate to put in the oven. Different flours, different almond milk might yield different results, I’m just saying don’t tip all the liquid in straight away. Perhaps start with about 160ml of each and see.
Also, I recommend cooking in a Dutch oven (inside a covered pot) and just take the lid off for the last few minutes. I cooked one on a clay plate and one on the same plate but with an upturned saucepan over it for most of the bake – the covered one rose far better and was much more moist and juicy.
Tasty result – to my wife’s taste the almond milk left an odd bitterness so I’ll be trying with buttermilk next time.
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The Cook and Him
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