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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 warm water
- 1 teaspoon raw sugar
- 2 teaspoons active yeast, Red Star
- 1.25 cups Rye flour, I use Arrow head mills
- 1 cup bread flour
- 1/2 cup almond flour, heaping cup, I used ground raw almond. Ground at home
- 1 teaspoons vital wheat gluten, optional
- 1 Tablespoon agave syrup, or 2 teaspoons raw sugar, or maple syrup
- 1/2 teaspoon salt
- 1 Tablespoons extra virgin olive oil , optional, or virgin coconut oil
- 1 Tablespoon unsweetened Cocoa powder, or more for a darker color
Variations:
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Editor’s Note: This post was originally published in April 2013 and has been updated for accuracy and comprehensiveness in October 2019.
Nom nom nom! I made these tonight (with fresh yeast) and will definitely make them again! I had to add a lot of flour (wheat and rye) for my dough not to stick anymore though, which is often the case when I bake… Maybe I do something wrong! Doesn’t matter, the result is 6 fluffy and tasty buns. Thanks a lot for this recipe!
Very glad you enjoy the recipe, Carlotta! Do you measure the flour by weight or volume? I find measuring by weight to yield the most consistently good product.
Any suggestions what might have gone awry? I tried and fell short with this recipe. My loaf was squat and dense. I’m wondering what went wrong because I measured by weight the ingredients as listed, included the vital wheat gluten, and kneaded in the stand mixer 8 minutes. I love every recipe I’ve tried of yours, and I’ve tried many! Game to try this one again and get better results. The loaf tasted nice, just unexpected texture.
Hi Frankie! This loaf is intended to be dense due to the rye flour, but it should have a nice rise. Could it be possible you are baking at a high elevation? Using a sourdough starter can help add some “fluff” to the bread.
Do you know what the cholesterol level and trans fat would be in this recipe?
None. If the calculation has 0 then it doesn’t display the volume. There’s no cholesterol in plant foods. And trans fat only if you use some trans fat oils or butters
Looking for a good rye flour bread recipe this was the one!
Used cashew milk and spelt flour along with the rye and almond flour. Turned out great as hamburger buns will try the loaf next.
Hooray!! thanks