Vegan Soda Bread (Rye & Carob)
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.
Equipment
- Weighing scales
- Mixing bowl
- Sieve
- Baking tray
- Parchment paper
- Pastry brush
- Bread knife
- Oven
Ingredients
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)
Method
Preparation (Night before):
- In a mixing bowl, combine rye flakes, oat milk, lemon juice and zest, cinnamon powder, raisins, and pumpkin seeds.
- Stir well, cover, and leave overnight at room temperature to soak and ferment.
Baking Day:
- Preheat the oven to 200°C.
- Sieve together rye flour, carob flour, and baking soda into a large mixing bowl.
- Gradually add the fermented wet ingredients and a pinch of sea salt to the dry ingredients. Gently mix until just combined.
- Avoid overmixing the dough.
- Lightly knead the dough on a floured surface, shape into 2 small round loaves or 1 big loaf
- Transfer the shaped loaf onto a parchment-lined baking tray.
- Using a floured knife - score the top of the bread with one criss-cross.
- Brush the loaf with a little oat milk, then liberally sprinkle extra rye flakes and a few pinches of cinnamon powder on top.
- Bake in the preheated oven for 45–55 minutes until golden and the crust sounds hollow when tapped.
- Remove from oven and cover with a dry tea towel. Allow to cool completely before slicing.
Serving:
- Slice with a serrated knife and enjoy fresh!
Recipe 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!
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!
Nutrition Facts
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
