Ingredients for Rye & Almond Four Vegan Burger Buns / Sandwich Bread:
- Rye Flour contains much less gluten than wheat flour, and consequently, breads made with mostly rye flour do not expand as much as those made with mostly wheat flour. This results in a denser bun or loaf with smaller holes. On the other hand, rye has more free sugars than wheat and a superior taste. Rye bread made with 100% rye flour will be dense and heavy which is why we use a mix of rye, wheat, and vital gluten.
- We add almond flour to this yeast-based bread recipe to get moister and more tender burger buns— perfect if you love soft dinner rolls.
- Vital Wheat Gluten is added to vegan breads and other baked goods because it helps produce a fluffy, light-textured loaf. Baker’s secret!
- Unsweetened Cocoa powder gives the buns/sandwich bread a nice rustic brown color.
Substitutions for this Vegan Sandwich Bread recipe:
- To take this vegan bread recipe into an Eastern European direction, add a teaspoon of caraway seeds.
- Add 1-2 Tablespoons of non-dairy yogurt for more moistness.
- You can also replace 1/2 cup water with 1/2 cup almond milk (half the amount of liquid).
Ways to serve this Almond Flour Sandwich Bread / Vegan Burger Buns:
Slice up and make your favorite sandwich, burger or pizza crust.
Or make croutons from leftover sliced bread. It also tastes great with some nut butter or hummus.
How to make Rye Almond Flour Vegan Burger Buns / Sandwich Bread:
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 vegan burger bun 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 almond flour sandwich bread and note what I added. 🙂
Look at that light crumb.
What kind of rye flour should I use?
White rye flour will give you the lightest-colored and the highest-rising vegan sandwich bread. As you go from white to darker flours and even down to pumpernickel, your bread loaf will become slightly darker, and will naturally rise less.
How to grind the almonds for making homemade almond flour:
I ground my almonds in my Blendtec but you can also use a Vitamix or any other good blender. I have used my magic bullet before and it also works fairly well.
Can I use wholemeal flour instead of white flour?
Yes, it will work but you will need more liquid and the buns will come out very dense. If you are looking for a great whole wheat bread recipe, try my 100% whole grain focaccia which does not have any white flour. Spelt in that bread keeps the bread from becoming too dense. The other way to make less dense whole grain or wholemeal flour bread is to add a sourdough starter. I don’t have a recipe like that on the blog yet.
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!
More Vegan Bread recipes:
Rye Almond Sandwich Bread Loaf and Burger Buns - Vegan
Ingredients
For one 8.5 by 4.5 medium loaf, or 6-8 medium-sized burger buns.
- 1 cup (236.59 ml) warm water
- 1 teaspoon (4.93 g) raw sugar
- 2 teaspoons (9.86 g) active yeast Red Star
- 1.25 cups (127.5 g) Rye flour I use Arrow head mills
- 1 cup (125 g) bread flour
- 1/2 cup (56 g) almond flour heaping cup, I used ground raw almond. Ground at home
- 1 teaspoons (4.93 g) vital wheat gluten optional
- 1 Tablespoon (14.79 ml) agave syrup or 2 teaspoons raw sugar, or maple syrup
- 1/2 teaspoon (2.46 g) salt
- 1 Tablespoons (14.79 ml) extra virgin olive oil optional, or virgin coconut oil
- 1 Tablespoon (14.79 g) unsweetened Cocoa powder or more for a darker color
Variations:
- (g) Add a teaspoon of caraway seeds.
- (g) Add 1-2 Tablespoons non dairy yogurt
- (ml) Replace 1/2 cup water with 1/2 cup almond milk half the amount of liquid
Instructions
To make the dough:
- 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 dough is soft and almost not sticky. Place dough in a well-greased container. Cover with a 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.
For sandwich bread:
- 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 a 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.
For burger buns:
- To make buns, divide the dough into 6 or so equal size pieces.
- Roll into balls or shape by pulling on all sides and place on a 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.
Notes
- To get nice slices, cool the bread in the refrigerator for atleast an hour before slicing. Also if possible use an electric knife:).
- The recipe can easily be doubled.
Nutrition
Editor’s Note: This post was originally published in April 2013 and has been updated for accuracy and comprehensiveness in October 2019.
Caitlin says
April 15, 2013 at 7:55 pmi 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 😉 only in my dreams, though 😉
Richa says
April 16, 2013 at 2:07 ami hear you.. you can add some cocoa to a regular gf bread and cal it rye:)
Srimathi Mani says
April 15, 2013 at 8:59 pmThe bread looks awesome. I am very impressed at the rye bread.
Rachael {Simply Fresh Cooking} says
April 15, 2013 at 9:32 pmI want to make this in the bun form! I’m kind of tired of the whole grain buns we usually buy during grilling season. Yay… thanks for the recipe!
Richa says
April 16, 2013 at 2:08 amI usually make a larger batch and make a loaf and some buns. always need them buns:)
anunrefinedvegan.com says
April 15, 2013 at 10:36 pmThose are some sexy buns, girl! Beautiful!
Congratulations on the big nod from The Vegan Woman. Don’t have to tell you that it is deserved, but: it IS deserved!
Richa says
April 16, 2013 at 2:09 amThank you Annie. congratulation to you too on the mention!!
Torviewtoronto says
April 15, 2013 at 11:35 pmhealthy bread looks wonderful
MadSCAR says
April 16, 2013 at 8:52 amLove it! Thanks for recipe 🙂
christine says
April 16, 2013 at 9:27 amYou 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
Rev says
April 16, 2013 at 11:52 amBeautiful blog & clicks! following you now 🙂
Golubka says
April 16, 2013 at 1:58 pmGorgeous bread!
Justine Sulia says
April 16, 2013 at 3:24 pmI love bread and this is the perfect recipe to add to my collection! Looks delicious. Thanks for sharing!
vedgedout.com says
April 16, 2013 at 3:28 pmOh the crumb on that bread is just perfect! I’ve just gotta try rye flour! I love rye bread!
VeganFling says
April 17, 2013 at 4:33 amThis looks so great! Bread making is still intimidating to me but you make it look so good. 🙂
invegetableswetrust says
April 17, 2013 at 7:02 amBeautiful bread!
allyson Alvarez says
April 18, 2013 at 12:50 pmI love the texture. The ingredients too are awesome. This makes a perfect breakfast.
–KatzGlutenFree.com
Karen says
April 18, 2013 at 11:49 pmHow do you grind your almonds – with a coffee grinder?
Richa says
April 18, 2013 at 11:51 pmIn my blendtec. you can also use a Vitamix or any other good blender. I have used my magic bullet before. works fairly well.
Angie Schneider says
April 20, 2013 at 4:09 amThe bread looks perfect!
Kristy Turner says
April 21, 2013 at 8:11 pmOh man, I love a good rye bread! This looks so beautiful and moist!
[email protected] The Frosted Vegan says
April 22, 2013 at 2:24 amOh I LOVE homemade bread!
Janice Evans says
May 15, 2013 at 3:41 pmRye bread is a very healthy bread. With the addition of almonds, this sure will really tastes heavenly! Thanks for sharing the recipe.
–KatzGlutenFree.com
Kathryn says
August 26, 2014 at 3:51 amHi ya, could I use wholemeal flour instead of white flour?
Richa says
August 26, 2014 at 5:16 amit will work but you will need more liquid and the buns will come out very dense. try my 100% whole grain focaccia which does not have any white flour. Spelt in that bread keeps the bread from becoming too dense. http://www.veganricha.com/2013/08/100-whole-grain-tomato-basil-focaccia.html
The other way to make less dense whole grain or whole meal flour breads is to add sourdough starter. I don’t have a recipe like that on the blog yet.
Rachel says
December 27, 2017 at 10:16 amIt’s true what Richa said. I just made this recipe using whole wheat flour instead of white flour and it came out very dense. Smells good though and I’m excited to eat it still!!
Christine says
May 26, 2019 at 5:00 pmDo you have carb and calorie counts for this bread recipe?
Richa says
May 26, 2019 at 10:19 pmi dont, i’ll add it to the widget that will display calculation, eventually.
vaedit says
October 25, 2019 at 12:04 pmLooks delightfully fluffy!