Plant Based Rye Bread Recipe | Archipelago Bread (Saaristolaisleipä)

buttermilk

🥗Healthier: kefir

💰Cheaper: milk + vinegar

Kefir adds probiotics, while milk + vinegar is a cost-effective substitute.

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content, while all-purpose is more accessible.

dark syrup

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup offers a unique flavor, while brown sugar is budget-friendly.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar flavor profile, while anise seeds are often less expensive.

Introduce the Finnish Archipelago Bread and mention two vegan versions.

For the first version, use dried yeast and prepare a vegan buttermilk by warming plant-based milk and adding lemon juice.

Sprinkle dried yeast into the warm milk mixture, whisk together, and add malt syrup; let sit for a couple of minutes.

Prepare dry ingredients: mix rye flour, malted grain wheat flour, rye bran, and salt in a bowl.

Pour the yeast mixture into the dry ingredients and add boiled and chilled barley grains; gently mix everything together.

Pour the mixture into baking tins and leave to prove until doubled in size, about 1 to 1.5 hours.

For the second version, warm orange juice and add crumbled yeast; mix together and add malt syrup.

Prepare a dry mix of malted grains, wholemeal flour, rye bran, and salt; combine with the orange juice and yeast mixture without kneading.

Pour the second mixture into lined baking tins and leave to prove.

Prepare a cashew and herb spread by soaking cashews in boiling water or overnight, then mixing with dill, pickles, garlic, and spices.

Check the batters after proofing; both should have doubled in size.

Bake both loaves at 180 degrees Celsius for 1 hour, checking for doneness.

After 1 hour, brush the loaves with a mixture of malt syrup and water, cover with foil if they are getting too dark, and bake for an additional 30 minutes or until a toothpick comes out clean.

Cooking Techniques

Equipment Needed

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Dietary

Allergens