I love making double rise yeast based bread, but sometimes you want homemade bread in a hurry. I love how dense rye bread is and treated myself to some lovely organic stone-ground rye flour. This is a great super filling sandwich bread, it makes your basic salad and humus sandwich mighty! There be no rumbling vegan tums at lunch time with this bread around.
2 cups stone ground rye flour
1 3/4- 2 cups fine plain wholemeal flour
2 1/2 tsp baking powder
Pinch o’ salt
1/2 tsp caraway seeds (optional)
1 cup warm coffee
3/4 cup soy milk
1 tbsp brown sugar
1 tsp apple cider vinegar
Preheat the oven to 200c/400f. Mix all your dry ingredients in a bowl, whisking together with a fork. In another bowl mix together the coffee, soy milk and cider vinegar, then whisk in the sugar with a fork until combined, the mix will curdle slightly but don’t worry about that! Make a well in the center of the dry ingredients and poor the wet ingredients into it. Mix until fully combined and not dry bits remain, it the mixture is a bit too wet to handle, stir in the remaining wholemeal flour one tablespoon at a time until the mixture is easy to gently shape. Line a baking sheet with baking parchment and shape the dough gently into a round loaf shape and bake for 30-40 minutes until browned on top and sounds hollow when tapped on the bottom.