Rye Almond Sandwich Loaf and Burger Buns

READY IN: 1hr 10mins




  • In a large bowl, add 1/2 cup warm water, 1 teaspoon raw sugar and yeast. Mix and let sit until frothy(10 minutes).
  • In a bowl, mix the flours(rye, almond, bread, gluten) and salt.
  • Add the flours to the yeast mixture.
  • Add agave, oil, cocoa powder, rest of the water and knead 6-8 minutes in stand mixer or 8-10 minutes by hand.
  • I used 1 Tablespoon cocoa. Use 1 more for a darker bread.
  • If the dough is sticky, then add a little bread flour until the the dough is soft and almost not sticky.
  • Place dough in well greased container. Cover with towel and let sit for 1 1/2 hours or until doubled.
  • Punch dough down, use a tablespoon or so bread flour to help handle the dough and knead for a few seconds.
  • Pull a bit on all sides and tuck under to get a taut top. Place the tucked side down on parchment lined or well greased bread pan.
  • Or flatten the dough and roll like a jelly roll. Place with seam side down in the bread pan.
  • Spray water liberally on top, then sprinkle some flour or oats on top. Or spray oil.
  • Cover with towel and let rise for 40 minutes or until doubled.
  • Bake at 365 degrees F for 35-40 minutes, or until a tap on the top sounds hollow.
  • Cool completely before slicing.
  • To make buns, divide dough into 6 or so equal size pieces.
  • Roll into balls or shape by pulling on all sides and place on parchment lined sheet.
  • Spray liberally with water. Sprinkle liberally with sesame seeds or other seeds of choice.
  • Cover with a towel and let rise for 30 minutes.
  • Bake in preheated 365 degrees F for 25-30 minutes until the tops are golden brown and sound hollow on a tap.
  • Note: To get nice slices, cool the bread in the refrigerator for at least an hour before slicing. Also if possible use an electric knife.
  • Variations:
  • Add a teaspoon of caraway seeds.
  • Add 1-2 Tablespoons non dairy yogurt.
  • Replace 1/2 cup water with 1/2 cup almond milk(half the amount of liquid).