Soft Rye Bread

I baked a traditional Swedish bread that come in regional versions with different types of flour. What they have in common is that they are baked in large round cakes and pricked with a fork or a special kind of rolling pin. For a first try, I was really happy with the result. It was so easy to veganise – I just subbed for vegan butter and oat milk.

50 g vegan butter
5 dl plant milk
50 g fresh yeast
1,5 tsp salt
2 tbsp dark syrup
12 dl sifted rye (650 g)

Melt the butter and add the milk. Warm to just under 37 C and dissolve the yeast in the buttermilk. (Or use half the amount of yeast and cold milk if you prefer to let the dough rise in the fridge overnight). Add salt, syrup and flour (taking a handful aside for making the breads) and work the dough until smooth and shiny. Cover with a tea towel and leave to rise for 1-1,5 hours.
Preheat the oven to 250 C.
Sprinkle flour on the baking surface and lightly knead the dough by hand. Cut in 8 pieces and roll each one to a ball. Roll to flat, round breads, 15-20 cm across and 0,5 cm thick. Prick all over with a fork to avoid bubbles to form while baking. Transfer to oven trays covered with parchment paper, two bread per tray. Cover with a tea towel and leave to rise for another 15 minutes.
Bake for 5-7 minutes until golden. Let the breads cool on a griddle under a towel. Freeze the breads that you don’t eat on the day of baking.