This bread truly is delicous, and no yeast is used!
Vegan Sandwich Bread Recipe
Ingredients
600g Stoneground Spelt Flour (I’ve also experimented here in substituting 250g with Buckwheat Flour or Brown Rice Flour – turned out just as delicious)
2 Tbs Baking Powder
1 tsp Sea Salt
500ml Non diary milk
2 Tbs fresh Lemon Juice
40g Sesame Seeds
25g Sunflower Seeds
50-100ml luck warm water
1 Cup Raisins
Instructions
First place the non diary milk and lemon juice in a small glass bowl, stir well then leave for minimum 1 hour if not longer. This will create buttermilk!
Pre-heat an oven to 180 degrees Celsius.
Place the flour, Baking powder, salt, seeds and raisins in a large bowl – stir or whisk to combine well.
In the centre make a well, add the ‘buttermilk’.
Using a Nordic Bread Whisk – Stir/whisk to combine. Do not over stir, stir as you would with any Gluten Free dough.
Add the luke warm water – only add as much as you need.
Pour into a lined bread tin.
Bake in the centre of the oven for about 50minutes.
Remove and allow to cool.
Delicious!!!!