Vegan Baking: Mouth-Watering Vegan Baking Recipes Including Muffins, Breads, Cakes & Cookies You Will Love! (Vegan Cookbook, Vegan Recipes Book 1) by Karen Greenvang

Author:Karen Greenvang [Greenvang, Karen]
Language: eng
Format: azw3
Published: 2016-02-14T16:00:00+00:00

Preheat the oven 390 degrees (200 degrees Celsius).

This recipe yields three loaves, so you will need to grease three medium-sized loaf tins, very well, with either coconut oil or vegan friendly cooking spray.

Ingredients:

2 Cups (500mls) Organic Pure Rye Flour

2 Cups (500mls Organic Whole Wheat Flour

1 Tablespoon (15ml) Organic Sea Salt

2 Tablespoons (30ml) Caraway Seeds

1 Tablespoon (15ml) Dry Instant yeast

3 Cups (750ml) Lukewarm water

2 Tablespoons (30ml) Organic Raw Brown Sugar

Instructions:

Dissolve the sugar in the lukewarm water and sprinkle the yeast over the top.

Cover tightly with cling film and a dish towel, set aside until the yeast has activated.

Sift the rye, whole wheat flours and salt together into a large mixing bowl.

Add the caraway seeds and rub-in the Tahini paste.

Once the yeast has activated, add the water and mix all together to form a workable dough.

Turn the dough out onto a lightly floured surface and knead for about 10 to 15 minutes, until the dough has stopped sticking to your hands, and is smooth and elastic.

Place the dough back into the mixing bowl, cover with cling film and a warm, damp dish towel.

Set aside for about an hour until the dough has doubled in size. Punch the dough down to release a little of the air, and divide equally amongst the three loaf tins.

Cover the loaves with cling film and a warm damp dish cloth, and set aside until the loaves have doubled in size.

Bake for 35 minutes, or until a skewer comes out clean and the loaves sound hollow when tapped.

Allow to cool for 10 minutes in the tins before turning out onto a cooling rack.

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