YQ and Rye Bread

Makes 2 loaves

This quick and easy recipe for rye bread - no kneeding required! - from The Cook and Him uses a blend of Wholegrain YQ and Rye Flours. Just measure, stir, roll, and bake!

Notes: Almond milk works well but if you're not keeping to the vegan recipe Buttermilk gives the bread a lovely rich flavour. Buttermilk is generally only available in larger pots and the recipe uses around half the pot as well as just under half the bottle of beer. The solution - double up the recipe! This bread freezes really well.


  • 210g Wholegrain YQ Flour

  • 200g Wholegrain Rye Flour

  • 50g Coconut Sugar

  • 2 tsp Baking Soda

  • 1 tsp Salt

  • 50g Camelina Seeds

  • 225ml Almond Milk/Buttermilk/Semi-skimmed Milk

  • 225ml Guiness (yes, it is suitable for vegans) or other Stout Beer


Preheat the oven to 180 Fan / 200 C /400 F / Gas 6

In a large bowl stir together both the flours, sugar, baking soda, salt and camelina seeds

Add the almond or other milk and stout and stir till a dough starts to form

Tip out onto your work surface and lightly knead. Divide the dough in half and shape the two pieces into long ovals

Cut a couple of slashes across the top with a sharp knife then put in the oven for 45 minutes

Leave to cool for a few minutes before devouring! Alternatively chill completely and store in an airtight container for a couple of days - after that it makes great toast - or chill, wrap in cling film and freeze

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