Vegan Dark Seed Bread
Vegan Dark Seed Bread 🍞
This Vegan Dark Seed Bread is a deep brown loaf with a seeded crust and a soft, even crumb. Molasses and a spoon of cocoa give it that bakery-dark color without making it taste like chocolate. Slice it thick, toast it, and pile on guacamole. No eggs. No dairy. Just a sturdy sandwich bread that looks like rye and eats like comfort.
I love this loaf next to a bowl of something green. The seeds on top toast in the oven and the kitchen smells like a bakery. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Bread 💚
- 🌱 Completely vegan
- 🍞 Dark bakery loaf
- 🌻 Seeded crust
- 🥑 Perfect with guacamole
- 🥪 Sturdy for sandwiches
- ☕ Toasts beautifully
The Secret to a Dark Loaf That Isn’t Bitter
Molasses plus a little cocoa and coffee give you the color. The cocoa is for looks, not flavor. Don’t add too much or the crumb turns dry. A warm rise and a steam burst in the first minutes of baking help the loaf spring and keep the crust from getting tough.
Frequently Asked Questions ❓
Can I bake this in mugs? ☕
Yes. Divide the dough into greased oven-safe mugs and bake 22–28 minutes.
Does it taste like chocolate? 🍫
No. The cocoa just darkens the crumb.
Can I use all whole-wheat flour? 🌾
You can, but the loaf will be denser. A mix of bread flour and whole wheat stays softer.
🌱 Vegan Dark Seed Bread
Ingredients 🛒
- 2¼ teaspoons active dry yeast (1 packet)
- 1¼ cups warm water
- 2 tablespoons molasses
- 2 tablespoons olive oil
- 1½ cups bread flour or all-purpose flour
- 1½ cups whole-wheat flour
- 2 tablespoons cocoa powder
- 1 teaspoon instant coffee or ¼ cup cooled coffee (optional, for color)
- 1½ teaspoons salt
- 3 tablespoons mixed seeds (sesame, sunflower, flax), plus more for topping
- Plant milk, for brushing
Instructions 👩🍳
- Stir the yeast into the warm water with the molasses. Let sit 5–10 minutes, until foamy.
- Add the oil, flours, cocoa, coffee, salt, and seeds. Mix and knead 8–10 minutes, until smooth and slightly tacky.
- Place in an oiled bowl, cover, and rise 1 hour, until doubled.
- Shape into a loaf and place in a greased loaf pan, or divide into oven-safe mugs.
- Cover and rise 30 minutes. Brush with plant milk and sprinkle extra seeds on top.
- Bake at 375°F (190°C) for 32–38 minutes for a loaf, or 22–28 minutes for mugs, until the loaf sounds hollow.
- Cool before slicing.
Nutrition
| Nutrient | Per slice (1/12) |
|---|---|
| Calories | 150 |
| Protein | 5g |
| Net carbohydrates | 24g |
| Total carbohydrates | 27g |
| Fiber | 3g |
| Total fat | 3g |
| Sodium | 290mg |
Estimates based on a mixed-flour loaf with seeds. Exact numbers may vary by flour brand. Values are for bread only, without guacamole.
Notes & Tips 💡
- If the dough feels dry, add water 1 tablespoon at a time.
- A little rye flour in place of some whole wheat makes it taste even darker.
- This loaf freezes well, sliced, for up to 2 months.
- Toast a slice and add mashed avocado, tomato, and flaky salt.
This Vegan Dark Seed Bread is hearty, seeded, and made for thick slices. A dark loaf that loves guacamole. 🍞🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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