Posted in Recipes

Luxury Rye Raisin Bread!

Today, I made this lovely Rye raisin bread & also stuffed it with chopped roasted skinned hazelnuts! I cal this a WEEKEND BREAD! Why? Because it is perfect to enjoy in the long weekend! I only used 2 whole grain flours in here! 100 % whole rye flour + 100 % organic whole-wheat flour ( T 150).

Check out my lovely bread!

A Real Beauty!

Recipe: For 1 bread of 920 gr!!!!


300 gr 100% whole rye flour

200 gr strong 100 % whole-wheat flour (I use French T 150)

35 gr softened vegan butter

200 ml unsweetened soy milk

100 ml agave sweetened hazelnut milk

1 sachet of 9 gr vegan dried yeast

75 gr dark small dried grapes from Corinth

40 gr skinned chopped roasted hazelnuts

1 + 1/8 teaspoon ground table salt

to top the bread with: water + 20 gr whole rye flakes


  1. Take a small cooking pot & add softened vegan butter. On low-heat, melt it completely. Cool a bit. Now, add soy & hazelnut milk. Whisk. Turn the heat up a bit. The liquid needs to be lukewarm.  Add dried yeast & whisk it all in. See that there are no lumps of yeast left!! Let it rest for 5 minutes, off the heat.
  2. Take your Kenwood mixing bowl & add 2 flours & salt. Place dough hook in. Mix well on low-speed. Add dried grapes & chopped hazelnuts. Mix it in on low-speed. Finally, add yeast-butter-liquid. Mix onto number 5, aka high-speed for 8 minutes until you get a stretchable dough. It will be a bit less stretchy than when you use only white flour in your dough. You know what I mean? 
  3. Flour your kitchen counter with a bit of 100% whole-wheat flour & knead your dough with your hands for 2 minutes extra. Form a roundish shape. Oil a wider bowl with sunflower oil. Place your dough in the middle of it. Place a plastic bag over the bowl & close it firmly. Leave it to double in size in a warm place. It took my dough 3 hours to double in size.
  4. Open the plastic bag & take bowl out. Take risen dough & knock it all back on your kitchen counter. Form the shape that you want. I use my silicon bread bowl so I don’t need to grease it. I placed the plastic bag over it & tied it. I put it into a warm place to double in size, one more time. This is your second rise! When the rising time is nearly over, preheat the oven to 180° C (350 F) for 10 minutes. Remove plastic bag. With a silicon brush, brush some tap water over the top & sides of your dough & then scatter your whole rye flakes all over the top & sides of the dough. Finally, score your dough a few slashes, a pattern that you choose, with help of a dough scraper! Place silicon bread tin onto an oven rack & place in the bottom of the oven &bake for 30 minutes. This time, I didn’t close my silicon bread tin because I wanted to end up with a round bread! 😉 Ha! After baking time, stop oven & carefully remove from the oven with oven gloves. Carefully, flip your bread over & knock onto the bottom of your bread. If it sounds hollow, your bread is fully baked, if not return to your oven for about 10-15 minutes more. Place your freshly baked bread onto a wire rack to cool down completely. My bread was 910 gr! A real beauty, if I say so myself! Ooh yay! 🙂 When cooled, slice, eat & repeat! If there is leftover bread, store in a bread bag!

    The lovely inside!

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You might like these tasty other bread recipes:

  1. White Kefir Bread
  2. Vegan Chestnut Bread
  3. Vegan Spelt Bread
  4. Vegan Spelt Fig Rolls topped with Healthy Chocolate Icing
  5. Vegan Spelt Cinnamon Rolls topped with Cashew Caramel Frosting
  6. Vegan Christmas Stollen, my way


Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

27 thoughts on “Luxury Rye Raisin Bread!

  1. Weekend bread sounds wonderful! It had been so long since I’ve had rye bread. I had a slice of rye and was wondering why it’d been so long! Your loaf looks amazing!!!!!!! 🙂 Thank you for kindly sharing.

  2. Hello Sophie,

    Your bread looks very professional. For breakfast, let’s have a slice and enjoy!
    Really, you are an amazingly good home bakker hobbyist.


  3. That’s a gorgeous weekend bread, dear Sophie!
    Something that we’ll definetely try out soon! 🙂
    Wishing you a great weekend,
    The Fab Four of Cley x

  4. You’re making so many wonderful breads recently! I absolutely love raisin bread, but the combination of raisins, rye and hazelnuts sounds too good to be true. I can’t imagine a better sounding loaf! 😀

  5. What a fantastic lovely looking rye bread! It looks so professional too!
    Amazing bread! Have a great Sunday Sophie!

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