Multi-grain Bread


Ingredients (use vegan versions):

  • 2 and ½ teaspoon of dried active yeast, ½ teaspoon vegan sugar, ¼ cup of warm water

  • 1 cup of warm water

  • 250g (2 cups) white flour

  • 250g (2 cups) of wholemeal (whole wheat) flour)

  • 1 tablespoon wheat gluten

  • 1 teaspoon salt

  • 1 teaspoon vegan sugar

  • 15g (1 Tbsp) of non-hydrogenated vegan margarine
  • 1 tablespoon of flax/linseed
  • 1 tablespoon of rye kernels
  • 1 tablespoon of pearl barley
  • soy or rice milk for glazing


Note: 1Tbsp = 20 ml = 4 tsp, 1 Cup = 250 ml

Combine yeast, ½ tsp vegan sugar and ¼ cup of water and set aside for 10 minutes until frothy.

Combine all dry ingredients in a food processor.

Rub in margerine.

Pour in yeast mixture.

Pour in water.

Process until mixture clumps into a dough ball. If it doesn’t clump, add water, one tsp at a time, until it does.

Turn out on a clean surface and knead. (~6 mins)

Put dough in a clean bowl and cover with oiled polythene.

Leave to rise ~1½ hours, until doubled in size.

Knead again (~6 mins) .

Fit into a large, greased vegan bread tin and cover with oiled polythene.

Allow to prove in a warm place, ~1 hour.

Brush with soy or rice milk.

Bake at 230C/450F for 40 mins.

Serves: 1 loaf.

Preparation time: 4 hours.


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