Vegan Icelandic rye bread dessert guide
The Vegan Icelandic rye bread dessert is a delightful adaptation of a traditional Icelandic dish. Originating from Iceland's cold and rugged landscapes, this dessert has evolved to suit various dietary needs. Traditionally baked in geothermal grounds, this vegan and eggless version makes it accessible to more people. Let's bring the unique taste of Iceland into our homes with this cooking adventure.
Gather the following ingredients
For this vegan dessert, gather two cups of rye flour, one cup of whole wheat flour, one teaspoon of baking soda, half a teaspoon of salt, one cup of brown sugar or a vegan sweetener, two tablespoons of molasses, two cups of almond milk or any plant-based milk, and one tablespoon of apple cider vinegar. These ingredients create a rich, moist bread base.
Prepare the dry mix
In a large mixing bowl, whisk together the rye flour, whole wheat flour, baking soda, and salt until well combined. This step ensures that your bread will have an even texture and that all the leavening agents are thoroughly mixed throughout the flour. It is important to use a whisk or fork to break up any lumps in the dry ingredients.
Combine wet ingredients
In a separate bowl, combine brown sugar (or vegan sweetener), molasses, almond milk (or another plant-based milk), and apple cider vinegar. Stir until smooth. The molasses adds a rich flavor, and the apple cider vinegar reacts with baking soda to ensure the bread rises well without eggs. This mix is crucial for the moist texture and deep flavor of the bread.
Mix wet with dry ingredients
Pour your wet ingredient mixture into your dry ingredients bowl gradually while stirring continuously. Stir until just combined; be careful not to overmix, as it can lead to dense bread. The batter should be thick but pourable. If it seems too dry or stiff, add a little more almond milk until you reach the desired consistency.
Bake your bread
Preheat oven to 350 degrees Fahrenheit. Grease or line an eight-inch square baking dish. Pour batter in, spreading it evenly with a spatula. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Allow to cool before slicing. Serve warm, topped with vegan butter or jam. Ideal as breakfast or an afternoon snack with tea or coffee.
