* Mervyn's vegan bread recipes
Vegan recipes for bread-making machine
use
The following two recipes can be adapted by placing the ingredients in the machine in the normal way, preventing the yeast and sugar from mixing, and using the timer to start overnight. I recommend starting the yeast mixture first as I have found that this produces better texture and more reliable even rising.
Olive bread
The quantity of water used here seems very low, but a lot of moisture is squeezed from the olives as the dough develops, so you have to compensate.
600g white strong bread flour
200g stoned olives (from jar stored in brine - drained but not rinsed)
2 tablespoons unbleached sugar
1 sachet of fast-acting easy-bake yeast
1 500mg Vitamin C tablet, crushed to a powder
7 tablespoons really good tasty olive oil
6g of "Lo-Salt" healthier salt substitute (Natural Foods in Colchester stock it)
(Less salt will not taste right - 6g of pure sodium salt will kill the yeast and stop it rising properly - "Lo-Salt" is a great solution and is healthier than so much real salt.)
250ml water
Optional - add 2 teaspoons dried basil and 1 finely chopped clove of garlic
Method
Place one tablespoon of sugar, the vitamin C and the yeast in a jar or basin. Warm the water to about 35°C and add it to the jar. Cover and set aside.
Place the oil in the machine bread pan and warm it to a similar temperature. Wait for the yeast to activate (about ten minutes) and form about 10mm of foam on its surface. Pour the yeast mixture in to the warm bread pan.
Warm the flour and olives in a microwave (about 40 seconds) and add both to the yeast mixture in the bread pan, weighing them as you go. Add the extra tablespoon of sugar and the Lo-Salt to the flour.
Start the machine on the standard loaf programme. Carefully use a spatula to encourage the machine to incorporate all of the flour in the dough. Wait until the first kneading process has ended. The dough will appear rather too dry. Turn the machine off and restart the process again. This second kneading will finish squashing the olives and bring out their moisture, adding flavour to the crumb and correcting the dough texture. You may have to help the machine incorporate all of the flour and olives, especially if the paddle is not turning the dough over as it kneads.
Leave the machine to finish its cycle. When baking has finished, leave the loaf in the machine for about ten further minutes for the crust to finish and ensure that the crumb is fully baked right through. Turn out onto a cooling rack and allow to cool fully before slicing.
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Orange and coconut tea bread
125g desiccated coconut
450g strong white bread flour
100g sultanas
25g soya flour
3 tablespoons unbleached sugar
1 sachet of fast acting easy bake yeast
1 500mg Vitamin C tablet, crushed to a powder
2 tablespoons walnut oil (nicer taste than sunflower, etc)
1 teaspoon salt
150ml good quality orange squash (avoid brands with sodium metabisulphite preservative - it kills yeast)
200ml water
Method
Place one tablespoon of sugar, the vitamin C and the yeast in a jar or basin. Warm the water and orange squash to about 35°C and add it to the jar. Cover and set aside.
Place the oil in the machine bread pan and warm it to a similar temperature. Wait for the yeast to activate (about twenty minutes - longer than normal) and form about 10mm of foam on its surface. Pour the yeast mixture in to the warm bread pan.
Warm the flour and coconut in a microwave (about 40 seconds) and add both to the yeast mixture in the bread pan, weighing them as you go. Add the extra 2 tablespoons of sugar and the salt to the flour.
Run the machine on its standard loaf programme. When baking has finished, leave the loaf in the machine for about ten further minutes for the crust to finish and ensure that the crumb is fully baked right through. Turn out onto a cooling rack and allow to cool fully before slicing.
Enjoy!
The following two recipes can be adapted by placing the ingredients in the machine in the normal way, preventing the yeast and sugar from mixing, and using the timer to start overnight. I recommend starting the yeast mixture first as I have found that this produces better texture and more reliable even rising.
Olive bread
The quantity of water used here seems very low, but a lot of moisture is squeezed from the olives as the dough develops, so you have to compensate.
600g white strong bread flour
200g stoned olives (from jar stored in brine - drained but not rinsed)
2 tablespoons unbleached sugar
1 sachet of fast-acting easy-bake yeast
1 500mg Vitamin C tablet, crushed to a powder
7 tablespoons really good tasty olive oil
6g of "Lo-Salt" healthier salt substitute (Natural Foods in Colchester stock it)
(Less salt will not taste right - 6g of pure sodium salt will kill the yeast and stop it rising properly - "Lo-Salt" is a great solution and is healthier than so much real salt.)
250ml water
Optional - add 2 teaspoons dried basil and 1 finely chopped clove of garlic
Method
Place one tablespoon of sugar, the vitamin C and the yeast in a jar or basin. Warm the water to about 35°C and add it to the jar. Cover and set aside.
Place the oil in the machine bread pan and warm it to a similar temperature. Wait for the yeast to activate (about ten minutes) and form about 10mm of foam on its surface. Pour the yeast mixture in to the warm bread pan.
Warm the flour and olives in a microwave (about 40 seconds) and add both to the yeast mixture in the bread pan, weighing them as you go. Add the extra tablespoon of sugar and the Lo-Salt to the flour.
Start the machine on the standard loaf programme. Carefully use a spatula to encourage the machine to incorporate all of the flour in the dough. Wait until the first kneading process has ended. The dough will appear rather too dry. Turn the machine off and restart the process again. This second kneading will finish squashing the olives and bring out their moisture, adding flavour to the crumb and correcting the dough texture. You may have to help the machine incorporate all of the flour and olives, especially if the paddle is not turning the dough over as it kneads.
Leave the machine to finish its cycle. When baking has finished, leave the loaf in the machine for about ten further minutes for the crust to finish and ensure that the crumb is fully baked right through. Turn out onto a cooling rack and allow to cool fully before slicing.
=============================================
Orange and coconut tea bread
125g desiccated coconut
450g strong white bread flour
100g sultanas
25g soya flour
3 tablespoons unbleached sugar
1 sachet of fast acting easy bake yeast
1 500mg Vitamin C tablet, crushed to a powder
2 tablespoons walnut oil (nicer taste than sunflower, etc)
1 teaspoon salt
150ml good quality orange squash (avoid brands with sodium metabisulphite preservative - it kills yeast)
200ml water
Method
Place one tablespoon of sugar, the vitamin C and the yeast in a jar or basin. Warm the water and orange squash to about 35°C and add it to the jar. Cover and set aside.
Place the oil in the machine bread pan and warm it to a similar temperature. Wait for the yeast to activate (about twenty minutes - longer than normal) and form about 10mm of foam on its surface. Pour the yeast mixture in to the warm bread pan.
Warm the flour and coconut in a microwave (about 40 seconds) and add both to the yeast mixture in the bread pan, weighing them as you go. Add the extra 2 tablespoons of sugar and the salt to the flour.
Run the machine on its standard loaf programme. When baking has finished, leave the loaf in the machine for about ten further minutes for the crust to finish and ensure that the crumb is fully baked right through. Turn out onto a cooling rack and allow to cool fully before slicing.
Enjoy!