Jul 15, 2017

Whole Wheat Bread with Blueberry


300 gr. organic whole wheat flour,
200 gr. water,
10 gr. instant yeast,
2 soup spoon rice milk,
2 tbsp olive oil,
1 tsp herbal salt,
1 tbsp coconut sugar,
1 tsp kinoa,
1 tsp pumpkin seeds,
2 tbsp dried blueberry


1. Melt instant yeast with water.

2. Pour water, olive oil, milk, sugar, salt and flour. Mix them in a bowl.

3. The dough should be solid state that the spatula will turn hard.

4. Cover it with a cloth leave to ferment for 45 minutes.

5. It will be puffed up and foamy form within 1 hours. Then, add blueberries, pumpkin seeds and kinoa. Pour the mixture into a bread pan with oiled paper and form it with a spoon.

6. Let the second ferment stand for 15-20 minutes, bring the oven to 50 degrees. After the second fermentation, the dough will spread all the bread pan thoroughly.

7. Cook the dough on 190 degree until it gets fried. When you get out it, wait for 10-15 minutes to cool down. If the bread is too hard or fried, you can cover it  with a damp cloth to make it soft.

After you have cooled well , wait for a while in the refrigerator if possible, you can get precise, much finer pieces. After you get out of the fridge, you can make a perfect toast with vegan cheddar. Bon Appetit!


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