Nickel Allergy Friendly Vegan Rye Bread

Total time3 hr

Prep time20 min

Cook time40 min

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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
Grandma's Original Unsulphured Molasses, 12 fl oz Brer Rabbit Blackstrap Molasses Grandmas Molasses 24oz - 24 FZ Swanson Certified Organic Blackstrap Molasses - Unsulfured 16 fl oz Liq Grandma's Robust Molasses
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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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