The trend to eat vegan is unbroken. Since you just do not always know which ingredients are really in your baked goods, baking them yourself is a good and popular alternative. With our two recipes for vegan bread nothing stands in the way of the delicious dinner.
An absolute trend of the recent past is vegan cooking and baking.More and more people are opting for the alternative diet and not only abstain from meat, but completely on animal products and foods containing animal ingredients. These include, among others, some types of pasta, fish and of course all dairy products.$config[ads_text] not found
In keeping with the trend, we have here a recipe for vegan bread for you: the perfect accompaniment to grilled vegetables and salad. And with our vegan spreads, home- baked bread tastes twice as good.
Delicious wild garlic bread
Ingredients (for a Springform Ø 26 cm):
- 250 g wheat flour
- 150 g spelled flour
- 1.5 teaspoon salt (preferably sea salt)
- 4 tbsp durum wheat semolina
- ½ cubes of fresh yeast (dry yeast can be used as well - beware, adjust the amount!)
- 2 tablespoons olive oil (can be omitted)
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- 100 g very soft vegan margarine (eg Alsan)
- 2 tablespoons cane sugar
- 240 ml soymilk, at room temperature
- 2 tbsp wild garlic pesto (any other pesto can be used)
- 4 tbsp oatmeal
- some flour to dust the work surface
- Mix the two types of flour together with the sea salt. Form the flour into a small hill and press a small hollow in the middle. Crumble the yeast and add the cane sugar to the flour. Now add two tablespoons of soy milk and process it into a dough. (Depending on the consistency, you can increase the amount of soy milk.) Leave the dough in a warm place for about ten minutes.
- Then add the remaining soy milk to the dough with the olive oil and knead it vigorously with a food processor, a hand mixer or simply your own hands, so that a smooth, supple bread dough is produced. Then leave it for a further 1.5 hours in a warm place.
- Meanwhile mix the soft margarine, the pesto and the oatmeal into a creamy mixture and season with salt. Put the mass in the refrigerator until further processing.
- Knead the dough again after the rest period and roll it out on the floured working surface to a rectangle of approx. 5 mm.
- Spread the solidified pesto mass evenly over the dough. Allow about 3 cm to the edge on all sides.
- Fold all sides of the dough towards the middle to create a square package. It's best to start with the long sides and then put the two short sides over it. This package now has to be frozen in the fridge for another 30 to 60 minutes.
- Then the dough is rolled out again. Simply spread the pesto mass on top of the dough. Cut the new rectangle into 4 cm wide strips. Then fold them like an accordion and place them ring-shaped in a greaseproof paper lined with baking paper.
- After another 30 minutes rest at room temperature, the bread comes into the oven without preheating. Bake at 200 ° C top and bottom heat for about 35-40 minutes. Possibly. Cover with baking paper or aluminum foil halfway through the baking time so that the bread does not burn from above.