Vegan Bread Recipes

Lemony Multigrain Mini Loaf! (Vegan)

Lemony multigrain loaf a refreshing mildly sweet bread with endless possibilities.. It makes for a great snack with Jams and…

Ready 1 hour
Serves 24 mini slices (2 loaves)
Prep 30 minutes
Cook 30 minutes

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Recipe

Lemony Multigrain Mini Loaf

Lemony multigrain loaf a refreshing mildly sweet bread with endless possibilities.. It makes for a great snack with Jams and Marmalade, or fresh tomatoes,basil and vegan cheese. Vegan Recipe.

Serves 24 mini slices (2 loaves)
Prep 30 minutes
Cook 30 minutes
Total 1 hour

Ingredients

1 cup bread flour
1/2 cup whole wheat flour
2 teaspoons quinoa coarsely ground
2 teaspoons vital wheat gluten
2 teaspoons lemon juice
zest of 1 medium lemon
4 tablespoon raw sugar
1/2 teaspoon salt
1 tablespoon canola oil or vegan butter
about a cup water
1.5 teaspoons quick rise yeast

Instructions

1
Warm 1/2 cup (250ml) water, add sugar and yeast to it. Let rest for 10 minutes or until frothy.
2
Add in the quinoa flour or coarsely ground quinoa, 3/4 cup bread flour, whole wheat flour, salt, zest, lemon juice, oil and knead for 5-6 minutes.
3
Add in more warm water or bread flour if needed to make into a soft not too sticky dough.
4
Place dough in well oiled container where it can double in volume. Spritz top of dough with water and cover with heavy towel.
5
Let dough rise for 1.5 hours.
6
Using little flour, knead the dough and shape into an inch thick 2 rectangular shapes. Roll up the rectangle and place the loaf seam side down in the mini loaf pans.
7
Spritz top with water. Sprinkle some poppy seeds on top(optional). Press them a bit then spritz top with oil spray. Cover the pans with towel and let rise for 45 minutes
8
Bake at 365 degrees F for 25-30 minutes.
9
Remove from pan and let cool before slicing! This soft and refreshing minis are headed to Susan's Weekly YeastSpotting!