Friday, 4 April 2014

Onion Poppyseed Bread (Vegan)

3 cups of flour (I use 1.5 cups whole wheat and 1.5 cups unbleached all purpose)
1 1/3 cups unsweetened fortified non dairy milk
2-3 tbsp dried onion flakes
2-3 tbsp poppy seeds
1 tbsp onion powder
1 tsp salt (I use Himalayan crystal salt)
1 tbsp cooking oil (I use coconut)
1 tbsp cane sugar

1tsp active dry yeast

Put ingredients into your bread machine in the order they are listed. Use the dough setting and let it to large. Press start and walk about for about an hour and a half. Once the machine alerts you that the first rise is over and has beaten down your dough you are ready to transfer it to your bread pan. Line your pan with parchment paper and transfer your dough. Flatten the top of the dough, cover with a piece of saran wrap and a clean tea towel and set aside in a warm place to rise. After about 30-35 minutes your dough will be ready to go. Preheat your oven to 375 and in goes your bread pan. The bread usually takes about 10-15 to brown up nicely on the top and it should sound hollow when to tap it. Take it out of the oven and leave it to cool. Once the pan is cool to touch run a butter knife around the rim of the pan to loosen and dump that bread out and rest on a cooling rack under a tea towel until totally cool…or slice and eat while still steaming, your choice.

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