Fructose Free Vegan Rye Bread
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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
Ingredient noteMolasses is a concentrated sugar syrup carrying fructose that a low fructose diet limits; the small amount here (about a teaspoon or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid molasses, please tap it and change its rating to Red.
- 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.
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