I attended an event recently and this bread was an immediate hit. I had been rushing around all morning but it was well worth making it. This is such an easy recipe and there is nothing quite like fresh home made bread – you know exactly what has gone into the recipe – and, the results are really quite humbling.
What to do next
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 285ml lukewarm water
- 16g fresh yeast
- 1tsp raw unrefined cane sugar
- 1/2tsp salt
- 600g multigrain flour
- 5tbs extra virgin olive oil
Instructions
- Gently heat the water over a low heat until it is lukewarm. Place into a bowl with one tablespoon of the measured castor sugar, salt and the fresh yeast. Leave aside for 30 minutes.
- In a mixer, place the flour and 3 tablespoons of the measured olive oil. Add the yeast mixture and whizz using a dough hook until well integrated.
- Line a large bowl with 1-tablespoon of oil. Remove the dough from the mixer and coat with the oil. Leave to one side for about 1 hour.
- Knead the risen dough with both hands for about 10 minutes. Leave to one side for about 2 hours.
- Top tip – the dough should have expanded to three times its original size and should be a nice roundish ball.
- Using a pastry brush, line a baking tray with the remaining 1-tablespoon of olive oil. Gently remove the dough from the bowl and place onto the baking tray.
- Preheat oven to 180 degrees Celsius.
- Bake the bread in the oven for about 25 minutes. The bread is done when you are able to slide a skewer into the bread and it comes out clean.
