Wholemeal Vegan Loaf
After all the partying and good food, let’s go back to some healthy bread. Some of you have shown me your vegan loaves during my holidays. It is such a good idea to make this, especially with more parties coming up for New Year.
~Recipes make 2 loaves~
*Sweet stiff starter*
– triple in 7-8hrs at 27-28C
60g starter
180g high protein flour
80g water
30g sugar
*Ingredients (dough)*
350g high protein flour (bread flour)
110g wholemeal flour
40g sugar
8g salt
330g plant milk
30g olive oil
All of the sweet stiff starter
Method
➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡️ Mix everything except olive oil till dough comes together and is strong.
➡️ Add olive oil gradually and knead until fully incorporated and dough achieves window pane.
➡️ Bulk proof the dough for 2hrs at 28C
➡️ Punch down dough and divide into 6 equal portions
➡️ Shape the dough, spray with water and coat with rolled oats and pumpkin seeds (or any of your favorite seeds)
➡️ Place into the greased tin (10x10x20cm) for final proof, 3.5-4hr at 28C.
➡️ Snip and place a vegan butter in the groves (totally optional)
➡️ Bake at 170-180C for 40-45mins
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