Vegan Soda Bread (Rye & Carob)

This wholesome vegan soda bread is a nourishing twist on the classic Irish staple. Made with earthy rye flour, subtly sweet carob, and a gentle touch of cinnamon, it offers a rich depth of flavour without any refined sugar or dairy. Naturally sweet raisins and crunchy pumpkin seeds add texture and balance, making each bite satisfying and delicious.

The benefits of overnight fermentation

What sets this soda bread apart is the overnight fermentation process. Soaking the rye flakes with oat milk, lemon juice, and spices not only softens the texture but also helps improve digestibility and flavour. It's a simple technique that requires minimal effort and results in a beautifully rustic loaf with a tender crumb and golden crust.

Hearty, healthy, and no yeast needed

This recipe is yeast-free and doesn’t require any fancy equipment - just a mixing bowl, a baking tray, the right ingredients, and a little time. It’s perfect for beginner bakers or anyone looking for a nutritious homemade bread that’s easy to digest and naturally plant-based.

How to serve vegan soda bread

Enjoy this bread sliced thick and served warm with your favourite nut butter or fruit preserve. It also pairs well with soups, stews, or a bowl of porridge in the morning. If you’re looking for a wholesome, hearty, and easy-to-make bread, this vegan soda bread with rye and carob is a great addition to your recipe rotation.

Scroll down to find the full recipe card, step-by-step instructions, and tips on ingredient swaps and variations. We hope you enjoy baking this as much as we do!

Discover Rye

Rye is a nutrient-dense whole grain known for its rich fibre content and gut-friendly properties. Learn more about the health benefits of rye here.

More bread recipes to try

• Life Changing Bread
• Banana Bread
• Coconut Tortilla Flatbread
• Red Lentil Flatbread

We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.

📋 Recipe

Jamie Raftery

Vegan Soda Bread (Rye & Carob)

5 from 1 vote

A wholesome, naturally fermented vegan soda bread made with rye flour, carob, raisins, and pumpkin seeds. Quick to prepare, yeast-free, and perfect toasted for breakfast or as a healthy snack.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Overnight fermenting 8 hours hrs

Total Time 9 hours hrs

Servings: 16 Slices (2 small loaves)

Course: Bread

Cuisine: Eastern European

Calories: 149

Ingredients Equipment Method Nutrition Notes

Ingredients

 

MetricUS customary

 

1x2x3x?

Wet Mix: Soak the night before

• ▢ 250 g Rye flakes
• ▢ 500 g Oat milk
• ▢ 1 each Lemon juice and zest
• ▢ 1 g Cinnamon powder
• ▢ 30 g Pumpkin seeds optional
• ▢ 100 g Raisin optional

Dry Mix: Fold in

• ▢ 200 g Rye flour
• ▢ 50 g Carob flour
• ▢ 8 g Baking soda
• ▢ 3 g Sea salt

Glaze before baking

• ▢ 20 ml Oat milk Brush
• ▢ 20 g Rye flakes Sprinkle

Equipment

• ▢
  Weighing scales
• ▢
  Mixing bowl
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  Sieve
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  Baking tray
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  Parchment paper
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  Pastry brush
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  Bread knife
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  Oven

Method

 

Preparation (Night before):

1. In a mixing bowl, combine rye flakes, oat milk, lemon juice and zest, cinnamon powder, raisins, and pumpkin seeds.
2. Stir well, cover, and leave overnight at room temperature to soak and ferment.

Baking Day:

1. Preheat the oven to 200°C.
2. Sieve together rye flour, carob flour, and baking soda into a large mixing bowl.
3. Gradually add the fermented wet ingredients and a pinch of sea salt to the dry ingredients. Gently mix until just combined.
4. Avoid overmixing the dough.
5. Lightly knead the dough on a floured surface, shape into 2 small round loaves or 1 big loaf
6. Transfer the shaped loaf onto a parchment-lined baking tray.
7. Using a floured knife - score the top of the bread with one criss-cross.
8. Brush the loaf with a little oat milk, then liberally sprinkle extra rye flakes and a few pinches of cinnamon powder on top.
9. Bake in the preheated oven for 45–55 minutes until golden and the crust sounds hollow when tapped.
10. Remove from oven and cover with a dry tea towel. Allow to cool completely before slicing.

Serving:

1. Slice with a serrated knife and enjoy fresh!

Nutrition

Serving: 75gCalories: 149kcalCarbohydrates: 32gProtein: 5gFat: 2gSodium: 157mgPotassium: 156mgFiber: 6gSugar: 4gVitamin A: 66IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 1mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 1mgVitamin D: 13µgVitamin E: 1mgVitamin K: 1µgCalcium: 71mgCopper: 1mgFolate: 6µgIron: 2mgManganese: 1mgMagnesium: 23mgPhosphorus: 59mgSelenium: 2µgZinc: 1mg

Notes

Fruit Variations:
Substitute raisins with dried cranberries, apricots, chopped dates, or figs.

Nutty Boost:
Try adding toasted walnuts, almonds, sunflower seeds, or sesame seeds in place of or alongside the pumpkin seeds.

Spiced Options:
Enhance the flavor with a pinch of ground nutmeg, ginger, cardamom, or cloves.

Flour Adjustments:
If carob flour isn't available, cocoa powder makes an excellent alternative. You can also replace half the rye flour with spelt or whole wheat flour for a lighter texture.

Gluten-Free Version:
Use certified gluten-free oat milk, and substitute rye flakes and rye flour with gluten-free oats and a gluten-free flour blend.

Serving Suggestions:
Delicious toasted and served with nut butter or fruit preserves!

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Let us know how it was!