I love baking breads, this was a recipe I tried out recently for a Women’s Day Event I co hosted.
Quite a dense, nutrient rich bread. It has a rustic Italian bread appearance.
Gluten Free, Soy Free, Vegan friendly
1/4 cup warm almond milk (not boiling)
1 tsp coconut sugar
1 Tbsp dried yeast
1 Tbsp non- dairy milk of choice
1 1/ 2 cup oat flour
2 cups gluten free self raising flour
1 Tbsp baking powder
1 1/2 tsp Himalayan salt
1 Tbsp apple cider vinegar
1 Tbsp olive oil
1 Tbsp grapeseed oil
1/3 cup water as needed
1 large handful mixed herbs of choice, finely chopped
Optional add ins: Flax seeds, chia seeds, pumpkin seeds, sesame seeds
Preheat the oven to 175 degrees.
Proof the yeast by placing the dry yeast with 1/4 cup warm almond milk and mix with 1 Tbsp coconut sugar. Allow for it to sit for 5 minutes. If it bubbles that’s a good sign.
Place the yeast mixture with the remaining ingredients in food processor or mix using your hands. Mix well until a soft sticky dough forms. If the dough seems to dry add more water, bit by bit, if it’s too soft add a bit more flour.
If you are using your hands, make sure you work on a floured surface and your hands have been lightly oiled.
Knead the dough for about 5 minutes. Make sure the dough is smooth and elastic. Cover the dough and allow to prove in a warm place for a few minutes. (Not in direct sunlight or directly on top of a heat source).
After the dough has risen, roll the dough a few times on a floured surface, shaping it into a loaf or placing it into a lined bread tin, bake in the oven at 175 degrees for 35-40 minutes.
Allow the bread to cool off properly before slicing. Serve with vegan butter.
The bread is also freezer friendly!