Vegan Rye Bread with Cottage Cheese

Discover the perfect combination of hearty, homemade bread and creamy, plant-based goodness with this Vegan Rye Bread with Cashew Cottage Cheese. This recipe features a rustic rye and whole wheat loaf, made with the natural sweetness of maple syrup and the warmth of olive oil, kneaded to perfection and baked to a golden crust. Paired with a velvety homemade cashew cottage cheese infused with the zing of fresh lemon juice, the umami of nutritional yeast, and the subtle freshness of chopped chives, this dish is a vegan delight that’s high in fiber, packed with nutrients, and full of flavor. Ideal for a wholesome breakfast, a light lunch, or an elegant appetizer, this easy-to-follow recipe is sure to become a favorite in your baking repertoire.

Nutriscore Rating: 70/100

Prep Time:40 mins

Cook Time:50 mins

Total Time:90 mins

Servings: 8

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)

Directions

Step 1

In a large bowl, combine rye flour, whole wheat flour, instant yeast, and salt.

Step 2

In a separate bowl, mix warm water, maple syrup, and olive oil.

Step 3

Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon until a sticky dough forms.

Step 4

Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. If too sticky, add a bit more flour.

Step 5

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.

Step 6

Preheat your oven to 220°C (430°F).

Step 7

Punch down the risen dough, shape it into a loaf, and place it on a parchment-lined baking sheet.

Step 8

Cover with a damp cloth and allow to rise again for 30 minutes.

Step 9

Bake for 35-40 minutes or until the bread sounds hollow when tapped on the bottom.

Step 10

While the bread is baking, prepare the vegan cashew cottage cheese by soaking cashews in hot water for 15 minutes.

Step 11

Drain and rinse soaked cashews and place them in a food processor.

Step 12

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.

Step 13

Stir chopped chives into the cashew cheese and adjust seasoning if necessary.

Step 14

Allow the bread to cool on a wire rack before slicing.

Step 15

Serve slices of rye bread with a generous dollop of cashew cottage cheese. Enjoy!

Nutrition Facts

Serving size	(1129.5g)

Amount per serving	% Daily Value*
Calories	2898.9

Total Fat 123.9g	0%
Saturated Fat 21.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 6247.0mg	0%
Total Carbohydrate 405.1g	0%
Dietary Fiber 68.1g	0%
Total Sugars 42.6g
Protein 91.0g	0%

Vitamin D 42.3IU	0%
Calcium 375.9mg	0%
Iron 26.7mg	0%
Potassium 3603.7mg	0%

*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.

Source of Calories

Fat: 36.0%

Protein: 11.7%

Carbs: 52.3%