Eosinophilic Esophagitis Friendly Vegan Rye Bread
Total time3 hr
Prep time20 min
Cook time40 min
4.6(28)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the dough
- 1 ¼ cups warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tbsp molasses
- 1 ½ cups rye flour
- 1 ½ cups bread flour, plus more for kneading
- 1 ½ tsp fine salt
- 1 tbsp caraway seeds
- 2 tbsp olive oil
- 1 tsp olive oil, for the bowl
Instructions
- 1
Combine the warm water, yeast, and molasses in a large mixing bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the rye flour, bread flour, salt, caraway seeds, and 2 tbsp olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!