Quick & Easy Bread From Scratch – vegan

Homemade Bread

Having homemade bread is a wonderful thing. It smells amazing, is super delicious and you know exactly what’s in it. I love it so much that I’ve tested to make a easy version that you can easily make when you’re short of time. So I came up with this beauty. I’ve also made rolls from that dough. You can add seeds or simply leave them out if you prefer that.

Do what you like most. For example you can add oats on top or sunflower seeds.

I hope you’ll enjoy this as much as I do:

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Quick & Easy Bread From Scratch - vegan
Marie Dorfschmidt - therawberry: therawberry
Ingredients
  • 300 ml lukewarm water
  • 300 g spelt flour (substitute with whole grain wheat if needed)
  • 250 g wheat flour
  • 1 tbsp salt
  • 1 tbsp brown sugar
  • 40 g fresh yeast (or 9 g of dry yeast)
  • 100 g pumpkin or sunflower seeds - or a mix
  • 30 g Chia Seeds
  • 1 tbsp semolina or oats
  • 1 tbsp sunflower seed oil
Instructions
  1. Grease a rectangular baking pan (20 cm / 8 inch) with sunflower seeds oil and sprinkle with semolina or oats to prevent the dough from sticking later.

  2. In a large bowl add the lukewarm water, yeast, sugar and salt. Take a spoon and stir until everything is well dissolved.

  3. Add both flours and combine well. Use your hands in the end and knead for at least 5 minutes. Add some more flour if needed but not too much. We want a fluffy bread.

  4. Now add the seeds and knead them in.

  5. Roll the dough so it fits the baking pan. Put it in there and cover with a kitchen cloth. Set on a warm place to rise for about 45 minutes.

  6. Preheat your oven to 180℃/350℉.

  7. Bake for 30 minutes on the middle rail of the oven. Then transfer one rails down and bake for another 10-15 minutes. Make the toothpick test: punch a toothpick into the mittle of the bread. If it comes out clean, the bread is ready.

  8. Transfer to a cooling rack. Let cool. Then release from the baking pan and let cool completely before cutting.

  9. Once cooled you can keep it in an air tight container at room temperature for about 4-5 days. Or slice and place in the freezer and toast up, whenever you want a slice. This way it holds up to 4-5 months.

  10. You've made this recipe? YAY 🎉

    Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. 🎉

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Making your own bread never has been so easy. Or you can make rolls. Sprinkle each one differently. Breakfast, lunch or dinner. What’s it gonna be? Or you can make a sandwich for on the go.

Happy baking,

Marie 🍴

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