Vegan Stoneground Bread
Stoneground anything is always touted as a healthier option. In my case, it really benefits me because I suffer so badly with bloat when I eat normal bread.
I wish I didn’t have that problem but I’ve realised lately that the more bread I eat, the heavier I feel. This loaf is an altered recipe from Jo’s kitchen Larder. I altered the recipe so that we use the whole 7g packet of yeast. This recipe is also one of the easiest bread recipes I’ve ever experimented with.
You don’t have to knead it. It’s a double-proof recipe but the second proof is only 15 minutes. And it bakes in 45 minutes. Honestly, it doesn’t get easier than this.
Did you know: Salt kills yeast. Hot water also kills yeast so when you bake bread, make sure your water is tepid. Luke warm. Try to let the dough rise for 1 hour minimum in a warm room, cupboard or in the kitchen in direct sunlight. Always cover the dish of your dough with cling wrap.
Ingredients
2 3/14 cup of stoneground flour (you can use half white and half brown)
1 packet of yeast
1 tsp salt
2 tsp sugar (brown)
600 ml tepid water
oats for dusting
Method
In a large bowl, whisk together salt sugar, and flour.
Prepare your water.
Quickly whisk in the packet of yeast. Do the next step quickly because if you let the yeast sit too long with the salt and sugar, your loaf will not rise.
Make a well in the middle of the flour and pour the water in there.
With a wooden spoon, mix it well. The dough will be very sticky, but it’s okay. Cover with cling film and let it rise for 1 hour.
Spray a loaf tin with spray and cook. Heat your oven to 190 degrees.
With a spatula, transfer your dough into the oiled tin.
Dust with oats and let it rise uncovered for 15 minutes until your oven is hot.
Bake for 45 minutes. Tap the underside of the loaf and if it sounds hollow, your bread is ready.
Slice and serve with butter.
