My daughter came home from school years ago having made bread in home economics class. She had a printout of the recipe. It looked easy and I thought I’d try it. It turned out to be one of the nicest breads I’ve ever had. Since then I have chopped and changed it until it became this recipe. It is probably the nicest bread recipe I have ever made or eaten! You only need one bowl, one spoon and one loaf pan. Easy is an understatement. It’s crusty on the outside and soft on the inside. You can toast it, have it as a side with any soup, spread hummus on it, or eat it by the slice. What could possibly be better than homemade bread???
The Best Vegan Brown Bread
-wheat free
-refined sugar free
250 grams (1 3/4 cups) wholemeal spelt flour
100 grams (3/4 cup) white spelt flour
50 grams (1/2 cup) oats
1 tsp salt
1 1/2 tsp baking soda
1 Tbsp coconut palm sugar
50 grams (1/4 cup) vegan butter
1 flax egg (1 Tbsp milled flax seeds mixed with 3 Tbsp water, stir and leave to sit for 10 mins)
350 ml (1 1/2 cups) vegan buttermilk (add 1 Tbsp lemon juice or apple cider vinegar to 340 ml soy milk to make 350ml. You can use other alternative milks, but soy works best.)
1 Tbsp pinhead or steel cut oats (optional)
Preheat the oven to 200 Celsius (400 Fahrenheit).
Grease and flour a bread loaf pan (alternatively, I use grease proof paper to line the pan with).
First make the flax egg and leave for 10 minutes to congeal.
Then make the soy buttermilk and leave for 10 minutes to thicken.
In a large bowl, mix all the dry ingredients, then cut in the butter. Make a well in the middle of the bowl and add the wet ingredients. Stir together until just combined. Scrape the mixture into the loaf pan. Get the back of your knuckles wet and flatten down the top. Sprinkle on the pinhead or steel cut oats. Put in a preheated oven and bake for 40-45 minutes until it sounds hollow when tapped on the bottom. Leave to cool on a wire rack. It is better to cut it once it has cooled.
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The Best Vegan Brown Bread
-wheat free
-refined sugar free
250 grams (1 3/4 cups) wholemeal spelt flour
100 grams (3/4 cup) white spelt flour
50 grams (1/2 cup) oats
1 tsp salt
1 1/2 tsp baking soda
1 Tbsp coconut palm sugar
50 grams (1/4 cup) vegan butter
1 flax egg (1 Tbsp milled flax seeds mixed with 3 Tbsp water, stir and leave to sit for 10 mins)
350 ml (1 1/2 cups) vegan buttermilk (add 1 Tbsp lemon juice or apple cider vinegar to 340 ml soy milk to make 350ml. You can use other alternative milks, but soy works best.)
1 Tbsp pinhead or steel cut oats (optional)
Preheat the oven to 200 Celsius (400 Fahrenheit).
Grease and flour a bread loaf pan (alternatively, I use grease proof paper to line the pan with).
First make the flax egg and leave for 10 minutes to congeal.
Then make the soy buttermilk and leave for 10 minutes to thicken.
In a large bowl, mix all the dry ingredients, then cut in the butter. Make a well in the middle of the bowl and add the wet ingredients. Stir together until just combined. Scrape the mixture into the loaf pan. Get the back of your knuckles wet and flatten down the top. Sprinkle on the pinhead or steel cut oats. Put in a preheated oven and bake for 40-45 minutes until it sounds hollow when tapped on the bottom. Leave to cool on a wire rack. It is better to cut it once it has cooled.
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