Crusty Bread

Vegan

Yields 10 slices, superb with some soup (take a look here)

Prep: 20 Minutes

Proo: 45 Minutes - 1.5 hours

Cook: Up to 40 Minutes

Total: 1 hour 45 Minutes to 2 hours 30 Minutes

Ingredients

• 30g Vegetable Oil

• 250g Self Raising Flour

• 80g instant Mash Potato

• 60g Almond Meal

• 30g Demerara Sugar

• 7g Active Yeast

• Large lunch of salt

Method

1. Combine dry ingredients in a large mixing bowl and combine.

2. Add 300ml warm water to dough and combine by hand.

3. Once combined, gently ease the dough onto a clean & floured service and knead vigorously for 10 minutes.

4. Replace in the mixing bowl and cover with a clean tea towel in a dark place for 45 minutes to 1.5 hours. The dough should double in size, it is ready when it does not spring back if pressed. Salt greatly affects this process so it will vary.

5. Preheat oven to 220c fan forced.

6. Grease a 20 by 10cm loaf tin or deep pan and shape bread before adding.

7. Bake for 30-35 minutes - you may need to turn the oven down in the last 10 minutes if the bread is too browned on top.

8. Try and leave the bread for 20 minutes after it has baked - I do not because I can’t resist!

9. Enjoy with your favourite spread!