Well it rose as well as you could ask for and made a very light
soft rye bread.
Not exact matches
There's a bit of wheat and yeast in the ingredients so the
bread's
softer than real
rye bread — good to use for burgers.
Considering it's a vegan
bread, it's light,
soft, you can taste the sweetness of the
rye flour with nutty touches and coffee aroma
I used my
rye sourdough starter for stiff sourdough starter for this recipe but I put a dash / pinch of instant yeast on the final dough because I was afraid it wont work again, with the help of a very tiny amount of instant yeast I'm sure it would work well my
bread was
soft inside and crunchy outside.
Serve as a spread for
rye bread, crackers, or
soft pretzels.
4 slices stale or lightly toasted
rye bread, cubed 3 tablespoons olive oil 1 cup thinly sliced red onion 2 cups sliced mushrooms 3 cloves garlic, minced 2 teaspoons thyme 1 teaspoon each oregano, basil, and mustard powder Black pepper and sea salt to taste 6 cups chopped spinach 1 (14 - ounce) package
soft tofu 1/4 cup vegetable broth or water 1/4 cup nutritional yeast 3 tablespoons lemon juice 1 tablespoon cornstarch 1 teaspoon ground turmeric
Palate: Delicate, slightly sweet, warming
soft taste of
rye and wheat
bread, crackers and
bread crust with
bread - honey notes.