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Vegan Recipes

Multi-seed Bread-Machine Bread

It's so easy to develop bread recipes using a bread maker, as the lack of effort makes it worth the risk of experimenting. This recipe is highly nutritious, with a high protein content (soya flour, nuts and seeds), iodine from the seaweed and salt, and numerous minerals including iron and zinc from the whole-grains, nuts and seeds.

Apparently it's nutritionally best to maximise the leavening time, so try to use standard rather than the quick setting on your bread maker, but if in a hurry it will come out pretty much the same on the rapid mode.

Ingredients

  • 1 teaspoon dried active instant yeast
  • 1 lb (450g) strong bread flour, such as a mix of malthouse and wholegrain spelt flours
  • 1 teaspoon salt (preferably iodised)
  • 1 tablespoon sugar or agave syrup
  • 2 tablespoons soya flour (use this to replace milk powder in any bread recipe, or just leave it out)
  • 2 tablespoons olive oil or rapeseed oil
  • 180ml water (or 200ml if you put in nuts and seeds)
  • optional ingredients* 1 tablespoon seaweed flakes
  • 4-6 oz (100-175g) nuts and seeds, such as pine kernels, pumpkin seeds, flaxseed, hazels, sesame seeds, poppy seeds

Method

  • put the yeast in the base of the bread maker followed by the flour then the other dry ingredients, and mix them a little with a spoon (that way the seeds get all the way through the bread)
  • add the oil and water
  • place in the bread maker and set according to the flour type you used
  • when ready, use oven gloves to remove the bread tin, leave to cool for 5 minutes before turning out onto a wire rack
  • resist eating for at least an hour - it does taste best after a couple, and cuts best 12 hours later
  • store in a bread bin when cool, if it lasts long enough!

Notes

Perfect with a bit of vegan marg & yeast extract or mashed avocado, or for making sandwiches, such as peanut butter and banana.

About

  • Difficulty:
  • Preparation:
  • Provides: 8 servings
  • Yields: 1 loaf
  • Vegginess::

Type

Timings

  • Preparation: 5 minutes
  • Cooking:
  • Total:

Allergy details

Author

This recipe was reproduced with the kind permission of Sophie Fenwick-Paul.

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