Vegan Rye Bread with Cottage Cheese
Elevate your bread-baking game with this hearty and wholesome Vegan Rye Bread with Cottage Cheese—a unique recipe featuring nutty rye flour and whole wheat flour for a rich, rustic flavor. Perfectly paired with a velvety vegan cashew-based cottage cheese infused with tangy lemon juice, nutritional yeast, and fresh chives, this recipe is a plant-based twist on classic comfort food. With step-by-step instructions, you'll master crafting soft, golden rye bread that’s crispy on the outside and tender on the inside. Ideal as a nutritious breakfast, snack, or lunch, this recipe combines wholesome ingredients and bold flavors in every bite. Bake your own loaf today and enjoy a satisfying, dairy-free treat that’s packed with texture, taste, and protein!
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Recipe Information
Ingredients
- 300 grams rye flour
- 100 grams whole wheat flour
- 7 grams instant yeast
- 10 grams salt
- 300 milliliters warm water
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 200 grams raw cashews
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 100 milliliters plant-based milk
- 2 tablespoons chives, chopped
- 1 teaspoon salt (for cottage cheese)
Instructions
In a large bowl, combine rye flour, whole wheat flour, instant yeast, and salt.
In a separate bowl, mix warm water, maple syrup, and olive oil.
Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon until a sticky dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. If too sticky, add a bit more flour.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 220°C (430°F).
Punch down the risen dough, shape it into a loaf, and place it on a parchment-lined baking sheet.
Cover with a damp cloth and allow to rise again for 30 minutes.
Bake for 35-40 minutes or until the bread sounds hollow when tapped on the bottom.
While the bread is baking, prepare the vegan cashew cottage cheese by soaking cashews in hot water for 15 minutes.
Drain and rinse soaked cashews and place them in a food processor.
Add lemon juice, nutritional yeast, plant-based milk, and salt (for cottage cheese) to the processor. Blend until smooth and creamy, scraping down sides as needed.
Stir chopped chives into the cashew cheese and adjust seasoning if necessary.
Allow the bread to cool on a wire rack before slicing.
Serve slices of rye bread with a generous dollop of cashew cottage cheese. Enjoy!
Nutrition Facts
Calories |
2899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6247 mg | 272% | |
| Total Carbohydrate | 405.1 g | 147% | |
| Dietary Fiber | 68.1 g | 243% | |
| Total Sugars | 42.6 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 376 mg | 29% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 3604 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
