Multi-grain Bread
2 and ½ teaspoon of dried active yeast, ½ teaspoon sugar, ¼ cup of warm water
1 cup of warm water
250g (2 cups) white flour
250g (2 cups) of wholemeal (whole wheat) flour)
1 tablespoon wheat gluten
1 teaspoon salt
1 teaspoon sugar
15g (1 Tbsp) of margarine
1 tablespoon of flax/linseed
1 tablespoon of rye kernels
1 tablespoon of pearl barley
soy or rice milk for glazing
Note: 1Tbsp = 20 ml = 4 tsp, 1 Cup = 250 ml
Combine yeast, ½ tsp vegan sugar and ¼ cup of water and set aside for 10 minutes until frothy. Combine all dry ingredients in a food processor. Rub in margerine. Pour in yeast mixture. Pour in water. Process until mixture clumps into a dough ball. If it doesn't clump, add water, one tsp at a time, until it does. Turn out on a clean surface and knead. (~6 mins) Put dough in a clean bowl and cover with oiled polythene. Leave to rise ~1½ hours, until doubled in size. Knead again (~6 mins) . Fit into a large, greased vegan bread tin and cover with oiled polythene. Allow to prove in a warm place, ~1 hour. Brush with soy or rice milk. Bake at 230C/450F for 40 mins.
SO HOW'D IT GO?
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