Vegan milk cereal bread

Vegetarian, Bento, Cuisine, Recipes, Zoé

1 1/4 cup of soya milk
500g of whole purpose flour
3 tbsp of leaven
1 tbsp of sugar
1 tsp of salt
1 1/2 of seeds (flax, sesame, poppy, basilic)

Mix the flours with the salt and the leaven.
Start kneading the bread by adding little by little the milk. Knead until the dough is smooth and elastic.
Let it rise under a clean cloth for two hour until it’s size doubles (near a hot place would be better).
Knead again the dough and add the seeds.
Form a bread loaf and set it in a iron caster casserole.
Mark the bread with a knife.
Let it rise for two more hours (prefer a hot place).
Bake the bread in a preheated oven at 200°C for one hour.
Let it cool on some wire racks.
Store in a cloth.

One Response to “Vegan milk cereal bread”

  1. So healthy junk food « Experiments in dessertarian cooking Says:

    […] before finding what I was really looking for. And for the bread, the recipe is just the one of milk bread loaf that you mould into a hamburger bread form, sprinkle with sesame seeds and bake in a pot. Possibly […]


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