Mari's Own Vegan Home Style Cooking Recipes

I love to cook and I am sharing some of my favorite vegan recipes.  These are home recipes, easy to make and do not require expensive, exotic ingredients. They are made using fresh, wholesome ingredients easily found at most regular grocery stores.


Rye Bread, Vegan, No Yeast Quick Bread

I have a fondness for flavored savory breads.  One of my favorites is rye bread.  This recipe is a quick bread -- no yeast involved, which changes the character of the bread but not the flavor or quality.  It makes a dense bread with a nice crust that slices easily for sandwiches.  it is great with a fresh bowl of soup!
I personally do not like the smell of active yeast.  I avoid it because of the smell, so I focus on breads that can be made using other leavening methods.
1 cup unbleached flour
1 cup whole wheat flour
1 cup dark rye flour
2 tsp baking powder
2 tsp caraway seeds
1 tsp black pepper (optional)
1 tsp salt or Braggs Liquid Amino Acids
1/4 cup vegetable oil
1-2 tbls full flavor black strap molasses
2 cups cold water
Preheat the oven to 400 degrees.  Grease a loaf pan and set aside.  Place a small metal pan with water in the oven to help with baking.
Mix the dry ingredients in a large bowl.  Mix well using a fork.
Add the molasses to the vegetable oil and mix well.
Make a well in the center of the dry ingredients and add the vegetable oil mixture.
Slowly add the two cups of cold water.  Mix with a fork until the bread batter is even in texture.
Rye flour is very dense and it absorbs a lot of water quickly.  The bread mixture will be a bit on the "dry" side but do not add too much additional water, if you think you need to add extra water.  The batter should be wet but thick.
Pour the bread batter into the greased loaf pan and let it rest for 15-20 minutes before baking.
Bake for 1 hr  to 1 hr 15 minutes.  Test for doneness with a knife.
Let the rye bread cool thoroughly before slicing.