Brown Bread with Radishes

I rarely make bread.  I love the smell.  I love the taste.  I even romanticize the drawn out process.  But frankly, it’s not currently a top priority of mine to set aside the time required to do it.  Particularly at this time of year.  Maybe I’ll change my mind when grey hair starts conquering my head and boredom overlays my retired brain, but at the present moment I’d rather spend hours with my bike than my oven.

However, I’m still a juvenile baker at heart though, and always will be.  I still cherish lick-able beaters, gooey oven-baked brownies, uncooked cookie dough, and all that other baking-related jazz that doesn’t require hours and hours of sitting and waiting.

Luckily there are a few no-yeast, no-rise breads that fall into this category.  Like the recipe for this brown bread, which both comes together quickly and also bakes up in no time.  It’s one of my favorites because it’s packed with whole wheat flour, AKA fiber, and has a really uniquely wheaty taste.

Sometimes I use orange zest, rather than lemon, which creates a great breakfast bread, perfect with orange marmalade or jam.  I decided to stick with lemon zest this time around, figuring it’d go better with the garden-pulled radishes with which I’d be topping it.  I run out of things to do with radishes, so when this idea came across my mind, I jumped on it.  Crunchy and naturally peppery, the thinly sliced spring specialty pairs perfectly with a dense bread such as this one.

Brown Bread with Radishes

Yield: 1 loaf


  • -2 1/2 cups whole wheat flour
  • -1 cup white flour
  • -1/2 cup rye flour
  • -1 tsp. baking soda
  • -1/2 tsp. nutmeg
  • -1/2 tsp. salt
  • -Zest of 2 lemons
  • -2 Tbsp. lemon juice*
  • -2 cups of soy milk minus 2 Tbsp.*


  1. Stir together lemon juice and soymilk. Refrigerate for ten minutes.
  2. Meanwhile, preheat oven 350F. Combine dry ingredients. Make a well in the center. Add the soymilk and lemon zest. Mix just until dough is combined.
  3. Turn dough out onto a lightly floured surface. Knead 10 times. Grease an 8 x 4 inch. loaf pan. Place dough in pan, and bake 40-45 minutes, or until skewer inserted in center comes out entirely clean. Cool on wire wrack.
  4. Top with thinly butter/extra virgin olive oil and thinly sliced radishes. Sprinkle with coarse ground salt and pepper.


*The soymilk-lemon juice mixture acts as a vegan buttermilk and lends a slight depth of sourness to the bread.

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  • Reply
    May 31, 2011 at 8:11 am

    I love this!
    sounds so good.
    I just LOVE bread in general.
    Please stop by and say hi.

  • Reply
    Nicole, RD
    May 31, 2011 at 4:34 pm

    I’ve never used rye flour, but I love rye bread. This looks delicious, and I’ve never thought of something as simple as radishes and bread…but it would work!

  • Reply
    May 31, 2011 at 5:49 pm

    Your bread recipe sounds like it’s my kind of deal- no having to deal with yeast! Yay! Now I just have to find some rye flour and ask my neighbor if she’d mind my using her oven (mine isn’t working). My nieces absolutely love radish tea sandwiches. It’s very simple and elegant. Thanks for the recipe!

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