- Banneton or bread proofing basket (optional)
- Pizza stone (optional)
- Pizza paddle (optional)
- 15 grams fresh yeast 8 grams if dry yeast
- 500 ml water lukewarm
- 1 tbsp sugar
- 400 grams all-purpose flour
- 250 grams wholegrain flour
- ½ tbsp sea salt fine
- In a large bowl, dissolve the yeast and the sugar in lukewarm water.
- Add half of the white flour and start mixing with a fork or wooden spoon till fully incorporated. Then add in the rest of the white flour and keep mixing well.
- Add the salt and half of the wholegrain flower. Keep mixing with the spoon.
- Add the rest of the wholegrain flower and keep mixing till you form a consistent dough. If necessary add more or less flour. Just make sure that the dough remains soft and hydrated.
- Cover the bottom of the banneton (or bowl) with a generous amount of flour before putting the dough to rest inside. Sprinkle with some flour on top, and cover with a clean kitchen towel. Let proof in the fridge overnight.
- If you want to accelerate this recipe, you can let the dough proof for 2 hours in an oven that has been turned on for 20 seconds and then off.
- The morning after, preheat the oven at 250˚C (480˚F). Also, if you have it, preheat a pizza stone in the oven.
- When the oven (and the pizza stone) is very hot, take the bread out of the banneton and put it on the pizza stone on the lower shelf. You can also put it on a baking tray with baking paper. We like to use a pizza paddle to do this.
- Let cook for 25 min, then finish cooking for another 5 minutes on a higher shelf or with the grill function to darken the crust and create some extra flavour.
- When the bread is cooked, turn off the oven and let the bread cool down win the oven with the oven door slightly open. Let cool down for about 30 min before serving.
NUTRITION PER PORTION
STEP BY STEP VIDEO RECIPE
TIPS FOR OUR VEGAN NO-KNEAD BREAD
TIP 1: Help the yeast help you. Make sure you create the best condition for the yeast to do their job by dissolving the yeast with your hands in lukewarm water with some added sweetener. You can use sugar, agave, or maple syrup to feed the yeast. The best water temperature for the yeast is between 70° F–80° F (21° C–27°C).
TIP 2: Start from the water. We like to start our breads and pizzas from the water and rarely weight the flour. If you do your breads often enough you'll learn how to reach the right consistency for your dough without having to weight the flour. We know that 500ml of water gives us one loaf. In this recipe for example, you could start by adding 500 ml of water to a bowl, and then keep adding the flour little by little until you reach your desired consistency.
TIP 3: Let it proof, slow or fast. Slow proofing is the best proofing in our opinion. Especially if you like highly digestible and airy breads. To do that, you can simply let your dough proof in the refrigerator overnight. For this recipe, 8 hours are enough, but you can go up to 2 days of proofing for some breads and pizzas.
If you are short on time, you can create a proofing chamber in your oven to speed up the activity of the yeast, and bring the proofing time down to 2 hours. To do that, turn your oven on for 20 - 30 seconds, then turn it off and put the dough inside, covered with film or a kitchen towel. But be careful, you don't want it warmer than 90° F (32° C), or your yeast will slowly die.
STEP BY STEP VIDEO RECIPE
We hope you liked our version of home made bread. It's light, soft, tasty, and most importantly super easy to make. We think you might also like our vegan home-made pasta and our pumpkin buns with creamy fillings.
And if you have any tips or questions, we would love to hear from you in our comment section below.
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