July 28, 2011

Vegan Rye-Oat Quick Bread


A couple days ago I had a craving for bread...and not just any bread, but fresh, homemade bread! So even though I practically live next door to a bakery, I decided to make some myself. 

Looking through my bookmarked recipes, I came across one that claimed to take no more than 30 minutes. Since it doesn't use yeast, there is no kneading or rising time required, meaning I could satisfy my craving much quicker!

I also had some rye flour in my cupboard that I had been anxiously waiting to bake something with, so I took this opportunity to try making a rye bread. For such a quick and easy process, I couldn't be happier with how it turned out! 

It had a slightly sweet, nutty flavour (from the oats), with a crunchy crust and a dense, moist interior. It reminded me a lot of Irish soda bread, which I also love. 

I ate some by itself, some slathered in margarine and jam, and even some dipped into my soup with dinner. Mmm now I'm getting a craving for more...

Here is the recipe:
Adapted from A Healthy Passion

1 cup rolled oats, ground into a flour-like consistency in the blender
1 cup rye flour
2 tsp baking powder
1/2 tsp salt
1.5 tbsp agave nectar
1 tbsp coconut oil, melted
1 cup almond milk

Combine dry ingredients in a large bowl. In a separate bowl, combine the melted coconut oil and agave, then add almond milk. Mix wet and dry ingredients and stir until everything is incorporated into a dough. 
Shape the dough into a ball and place on a parchment lined baking sheet. Bake at 450 degrees for 20-25 minutes (mine took 25 mins, but my oven usually takes a bit longer to cook things all the way through). 
Cool on a wire rack and slice. 

Note: This was best eaten fresh on the same day it was made. By the next day, it got a bit dry, but a quick zap in the microwave softened it up again.


  1. Yum, that looks good! Make some more for me when I'm home!

  2. Ooh, stumbling across this on Finding Vegan and had to click--I love quick breads, and this looks so delicious and easy! It may be 90+ degrees out, but now I want soup and fresh bread :D

  3. Glad you liked it! You're right - it was both delicious and easy! And I think bread fresh from the oven is welcome in any kind of weather :)

  4. do you suppose this would freeze well once sliced?

  5. @Anonymous

    Hi Anne...Yes, I put the leftovers of my bread in the freezer the next day so that I could enjoy it longer, and it seemed to work fine! I did not pre-slice it all first though, I just put the whole thing in a ziplock bag.



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