Rye & YQ Bread with Camelina

Rye & YQ Bread with Camelina

by The Cook and Him December 10, 2019

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


  • 1¾ cups (210g) Wholegrain YQ Flour
  • 2 cups (200g) Wholegrain Rye Flour
  • 1/4 cup (50g) Coconut Sugar
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 1/3 cup (50g) Camelina Seeds
  • 1 cup Almond Milk (225ml) (or Buttermilk or Semi-skimmed Milk)
  • 1 cup Guiness (225ml) (yes, it is suitable for vegans) or other Stout Beer


  1. Preheat the oven to 180 Fan / 200 C /400 F / Gas 6
  2. In a large bowl stir together both the flours, sugar, baking soda, salt and camelina seeds
  3. Add the almond or other milk and stout and stir till a dough starts to form
  4. Tip out onto your work surface and lightly knead. Divide the dough in half and shape the two pieces into long ovals
  5. Cut a couple of slashes across the top with a sharp knife then put in the oven for 45 minutes
  6. Leave to cool for a few minutes before devouring! Alternatively chill completely and store in an airtight container for a couple of days - after that it makes great toast - or chill, wrap in cling film and freeze

The Cook and Him
The Cook and Him


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