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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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Immensely satisfying food from Hugh Fearnley-Whittingstall's book High Fibre Heroes: Fat portobello mushrooms roasted until charred and juicy, served in toasted sourdough with caramelised red onions and tangy kimchi. A chunky, satisfying plant-based sarnie.
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