Vegan, No Yeast Rye & Spelt Bread
7.5 ounce light coconut milk (or other dairy free milk)
1 tbsp white vinegar
1 cup spelt flour
1 1/4 cup rye flour
1 tsp Himalayan salt
1/2 tsp baking soda
1.5 tbsp coconut sugar
1/3 cup walnuts
1/3 cup sunflower seeds
1/2 tsp caraway seeds
1/4 cup well chilled vegan butter, cut in small cubes
Preheat oven to 375 degrees, set a cast iron skillet in the oven. Add vinegar into the milk, set aside.
Sift and whisk together the flours, salt, baking soda and coconut sugar. cut in the cold butter with a pastry tool or using your hands.
Mix in the vinegar milk and seeds just to create a wet dough- it’s going to be a bit sticky.
Transfer the dough onto a very well floured surface, tossing it to coat in flour so that it can hold a base shape – it’s going to still be quite soft and maybe a little sticky still. Slice an X on the top of the dough to help ensure even baking. Carefully place the dough in in the hot cast iron skillet.
Bake for 30 minutes or until an inserted toothpick comes out dry.
Let cool completely before cutting.
I like to fry a slice of this bread then use it for open-face, fork and knife sandwiches.