Soft Rye Bread

I baked a traditional Swedish bread that come in regional versions with different types of flour. What they have in common is that they are baked in large round cakes and pricked with a fork or a special kind of rolling pin. For a first try, I was really happy with the result. It was so easy to veganise – I just subbed for vegan butter and oat milk. Give me a shout if you want the recipe!