Sonntag, 2. Oktober 2011

Vegan MoFo / I

I am really excited to be part of this years Vegan Month Of Food! Being part of the vegan blog community is still feels new, but it's gonna be epic! So I'll try to blog as often as possible, as I am currently studying for my A Levels that are due in a few weeks! Wish me luck, and for the first entry for Vegan MoFo I share with you a long-lasting family recipe. It is super easy, and turns out delicious!!

This is my mum's go-to bread recipe, she doesn't have it written down, and it may have changed over time. But I remember eating numerous slices of this bread, still warm with lots of butter, when I was younger. She has always baked this kind of bread, and it is so easy, once you've done it a few times, and I  promise you won't need the written-down recipe anymore...


Simple Homemade Bread
yields 2 big loafes, or 4 small ones



Ingredients:
1/2 cube of fresh yeast ( you can substitute instant yeast: 14g)
1 tsp malt (or any sugar)
1 dl lukewarm water
1 - 2 Tbsp. spelt wholemeal flour

1 kg spelt wholemeal flour
4 tsp. herb salt
9 dl water


 You start by making the sponge. In a large bowl, mix the fresh yeast with the lukewarm water until it dissolves, then add malt and whisk. Lastly add the flour and sprinkle it over the sponge mixture. Let stand for about 15 minutes, or until the mixture shows bubbles.










Now add the flour and the salt and start incorporating it with the sponge. Slowly add the water until you get a relatively wet dough. This bread dough won't need any kneading from you, but you should stir it for at least 5 minutes... So be aggressive and work with the dough, until it gets smooth!  Cover the bowl with a damp towel and place in a warm place. Let the dough rise until it reaches the top of your bowl. I guess I let it rise for about 1.5 hours.





 Prepare your baking pans and line them with parchment paper. I used 1 big loaf pan and 2 small ones. Pour the dough into the pans and now you could add nuts or oats if you want to. Preheat your oven to 200°C (392F) and let the dough rise a second time, until the oven is ready. Bake for 15 minutes then turn the temperature down to 180°C and bake for about 30 minutes. The baking time really depends on the size of your pan and how wet your dough is.





In my opinion, this recipe makes the yummiest bread ever. It is airy, with a nice crust and it tastes so good! You can either use savory or a sweet spread, this bread matches everything.

Happy Vegan Mofo! , Florence








Kommentare:

  1. Your bread looks great! Also good luck with the A-levels!

    AntwortenLöschen
  2. This bread looks awesome! Malt aside, are the flours gluten free? If so, I am totally going to make this.

    Good luck with your a levels :)

    AntwortenLöschen
  3. I have to admit I've never used fresh yeast before. This bread looks incredible.

    Welcome to Vegan MoFo!

    AntwortenLöschen
  4. Thank you all! No, spelt is not gluten free, it's just a healthier flour and easy to substitute for wheat!

    AntwortenLöschen
  5. the bread looks amazing.. all what whole grain.. and beautiful pictures!

    Richa @ Hobby And More Food Blog

    AntwortenLöschen