Rye Almond Sandwich Bread and Burger buns. Vegan Recipe

Rye Almond Sandwich Bread and Burger buns

We need a good Sandwich Loaf or a Burger Bun with that scrumptious Burger or a Sandwich right.. So here is another one. A mild flavored, hearty and sturdy Loaf with Whole grain Organic Rye flour and ground raw almonds.

Most days, this is how I bake a bread. I proof the yeast. usually about 2 teaspoons in a half cup of warm water. I add a cup or so of bread flour to the stand mixer. Grab a couple more grain flours and/or nut flours and add them to the mixer. Add salt, herbs if using and mix. Add the proofed yeast and another half cup of warm water and a tablespoon of oil. Start the mixer. Scrape the sides every 3-4 minutes. Add more water if needed and wait for the dough to come together in a soft, slightly sticky state. Add a teaspoon of oil and a little flour if needed and start up the mixer for another 3-4 minutes and done. This is a weekly process and I do not measure anything :). I had to remake this bread and note what I added. :)

Look at that crumb.

For more Breads, buns, rolls , see the collection here. 
For Gluten-free options see here.

In other news

Vegan Atheletes solve the protein problem. Protein say what?
Fiona Oakes, who is Vegan wins the North Pole Marathon. How awesome is that!

Vegan Rye Almond Sandwich Bread and Burger buns

Slice up and make your favorite Sandwich or Burger or Pizza crust.
Or make croutons of the bread. Or eat as is with some nut butter or hummus.

Vegan Rye Almond Sandwich Bread and Burger buns

Rye Almond Sandwich bread loaf and Burger buns
Allergen Information: Dairy, egg, corn, soy free. can be made Oil-free

Ingredients: One 8.5 by 4.5 medium loaf, or 6-8 medium sized burger buns. Easily doubled.
1 cup warm water
1 teaspoon raw sugar
2 teaspoons active yeast (Red Star)
1.25 cups Rye flour (I use Arrow head mills)
1+ cups bread flour
1/2 loaded cup almond flour(I used ground raw almond. Ground at home)
1 teaspoons vital wheat gluten(optional)
1 Tablespoon agave/maple syrup or 2 teaspoons raw sugar
1/2 teaspoon salt
1 Tablespoons extra virgin olive oil or virgin coconut oil(optional)
1+ Tablespoons unsweetened Cocoa powder

Add a teaspoon of caraway seeds.
Add 1-2 Tablespoons non dairy yogurt
Replace 1/2 cup water with 1/2 cup almond milk(half the amount of liquid)
In a large bowl, add 1/2 cup warm water, 1 teaspoon raw sugar and yeast. Mix and let sit until frothy(10 minutes).
In a bowl, mix the flours(rye, almond, bread, wheat gluten) and salt. Add the flours to the yeast mixture.
Add agave, oil, cocoa powder, rest of the water and knead 6-8 minutes in stand mixer, or 8-10 minutes by hand. I used 1 Tablespoon cocoa. Use more for a darker bread.
If the dough is sticky, then add a little bread flour until the the dough is soft and almost not sticky. Place dough in well greased container. Cover with towel and let sit in a warm place for 1.5 hours or until doubled.
Punch dough down, use a Tablespoon or so bread flour to help handle the dough and knead for a few seconds. Pull a bit on all sides and tuck under to get a taut top. Place the tucked side down on parchment lined or well greased bread pan.
Or flatten the dough and roll like a jelly roll. Place with seam side down in the bread pan.
Spray water liberally on top, then sprinkle some flour, sesame seeds or oats on top. Or spray oil. Cover with towel and let rise for 40 minutes or until doubled.
Bake at 365 degrees F for 35-40 minutes, or until a tap on the top sounds hollow.
Cool completely before slicing.

To make buns, divide dough into 6 or so equal size pieces.
Roll into balls or shape by pulling on all sides and place on parchment lined sheet. 
Spray liberally with water. Sprinkle liberally with sesame seeds or other seeds of choice
Cover with a towel and let rise for 30 minutes. 
Bake in preheated 365 degrees F for 25-30 minutes until the tops are golden brown and sound hollow on a tap. 

Note: To get nice slices, cool the bread in the refrigerator for atleast an hour before slicing. Also if possible use an electric knife:).

Let's get social! Follow Richa on Facebook, InstagramTwitterPinterest, and Feedly.

Get latest posts in your Inbox!


  1. says

    i am in awe of your natural bread baking abilities. making bread and not measuring? sheeshh.. the crumb and crust and everything about this one is delightful. i’d love to cut two thick slices of it and smother it with about a half inch of peanut butter and jelly each ūüėČ only in my dreams, though ūüėČ

  2. says

    You make me want to take up bread making again – I used to love it when I ate wheat, but now? it’s just not the same! I even bought a bread making machine, and yes, it made better bread than I did (how galling is that?) but it wasn’t bread:( so I sold it on and I eat rice cakes, or drop scones now. Must try harder:) thank you


Leave a Reply

Your email address will not be published. Required fields are marked *