Bread - Rye and Whole Wheat with Sesame Seeds

Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

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Bread - Rye and Whole Wheat with Sesame Seeds


2-3 cups Whole Wheat Flour *
1-2 cups Rye Flour (whole grain) *
2 tbsp. Soya Lecithin, liquid **
1/4 tsp. Ginger, ground **
1/4 tsp. Vitamin C, crystals **
4 tbsp. Molasses
4 tsp. Dry Yeast
2 cups Water, warmed to 52°C. (125° F.) ***
1/2 cup Sesame Seeds (for and outer coating)
(To enlarge the photo of the rye and whole wheat bread, click on the photo or link)


* This is a 4 cup flour recipe. Using 2 cups of rye and 2 cups of whole wheat flour will make the bread more dense. Using 1 cup of rye and 3 cups of whole flour will make the bread lighter.

** These are optional dough enhancer ingredients to help the dough rise.

*** If you grind your own flour, and the flour is warm, do not preheat the water.

The dough can be mixed in either a mixer or in a bread maker, but we have found that whole grain breads bake much better in a conventional oven at 350 degrees F. (175-180 degrees C.).

Place the flour in the mixing bowl or in the bread maker container, and make a hollow in the flour in which to add the other ingredients. Add the lecithin, ginger, vitamin C, and molasses. If the flour is warm, add the yeast after 1 cup of water is added.

Begin kneading the bread dough adding the remain water slowly to achieve the proper spongy dough consistency. The total kneading time should be approximately 20 minutes.

Place a thin layer of Sesame Seeds on a bread board or clean counter top. Place the dough in a ball on the sesame seeds and roll around to thoroughly coat the outside of the dough ball with the sesame seeds.

The bread can be baked as one large round loaf on a pizza stone or or other baking pan, or as two loaves in baking pans. If you wish to make two loaves, form into a cylinder about 1/3 m. (12") long. Cut in two pieces and reform each piece of dough into into a loaf making sure that the the entire surface, including the ends are coated with the sesame seeds. Final length should be slightly less than the length of the baking pan. Place in two 12 cm. X 24 cm. (4-1/2" X 9") bread pans.


We like to let the dough rise in the warming drawer of our oven, but if you don't have one, set the oven to warm setting ±45°C (120°F). Be careful that the oven does not overheat. Place the bread pans in the oven to raise the dough.

When the dough is slightly over double the size, turn the heat up to 175-180°C (350°F). Bake for approximately 35-45 minutes. When the crust is firm, but not crispy, the bread is done. Remove the bread from the oven and let cool on a wire rack.

When cool, remove the bread from the pan, and slice as desired.


Ingredients Information

Ginger, ground

Lecithin, Soya

Molasses, Unsulphured


Sesame Seeds

Vitamin C (Ascorbic Acid)

Wheat, Hard Red

Wheat, Hard White

It makes everything taste better.

Utensils and Equipment Information

Baking Pan, Stoneware

Bread Maker

Bread Pan - Stoneware


Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons


Pizza Stone

Spatulas, Soft