Makes: 1 large or 2 small loaves of bread
A delicately flavoured vegan loaf of bread - healthy and scrumptious. I use a mix of white and wholemeal flour and add walnuts for the crunch. It is a very easy recipe with an outstanding result - you can enjoy a slice simply with some cheese, ripe tomato or as an accompaniment to parsnip soup.
200 g wholemeal flour
400 g strong white flour
7 g instant fast action yeast
100 g walnuts, toasted and chopped
1 Tbsp fresh rosemary, chopped finely
1 tsp salt
1 Tbsp vegetable oil (or coconut oil)
2 tsp maple syrup
360 ml lukewarm water
1. Mix all the dry ingredients. Add all the other ingredients and knead either by hand or in the food processor with dough attachment for about 10 mins. If during kneading you see that the dough is a little too dry - add a little water (no more than 2 tsp at a time); if you think it is too wet - add a little more flour. You should have an elastic dough at the end of the kneading process.
2. Place the dough in a large lightly oiled bowl and cover with either cotton kitchen towel or with cling film. Put the dough in a warm place and allow to rise for an hour or until it doubles in size.
3. Prepare a baking sheet and line it with parchment paper. Tip the dough out on a lightly floured surface and knock it down. Shape your bread dough - cut in half for 2 small loaves or leave as 1 large loaf, you can make it round or into a bloomer. Gently lift the bread and place it on the baking sheet - if making 2 - space them well apart as they need space to expand when proofing. Cover with a dry clean cotton kitchen towel and leave for another 30 mins.
4. Heat up the oven to 200*C. Put the baking sheet with the risen bread in the middle of the heated oven to bake for about 40 mins. Check for doneness by tapping at the bottom of the bread - look for a hollow sound.
5. Move the bread to a cooling rack and allow to cool down.
6. Enjoy!
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