Rye Almond Sandwich Bread Loaf and Burger Buns - Vegan
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pillowy soft vegan burger buns and sandwich bread made with rye, almond flour, and vital wheat gluten. A wholesome, allergen-conscious bread base for sandwiches or burger service.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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)
- 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)
At a glance
PER SERVING · TIME 190M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 148mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 171mg
- Calcium
- 36mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.