Wheat Free Vegan Rye Bread

Total time3 hr

Prep time20 min

Cook time40 min

This hearty loaf leans on rye flour for its signature dense, earthy crumb, with caraway seeds threaded throughout for that unmistakable peppery bite in every slice. A touch of molasses sweetens the dough just enough to balance the rye's tang, while a slow rise gives the yeast time to build real flavor and structure. Olive oil keeps the crumb from drying out, and the loaf bakes up with a deep-brown, almost burnished crust that sounds hollow when you tap it — the sign of a properly baked loaf. Letting it cool fully before slicing is non-negotiable here; cut it too soon and you'll lose that clean, sliceable texture the long rise worked so hard to build. Toasted and buttered, or piled high with a hearty sandwich filling, this one earns its spot in a wheat free bread rotation.

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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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