Paul's Wholemeal Bread

Recipe by Paul Appleby, presented at the Club on 6 May 1998. Paul served this bread with his Butter Bean Spread.

• 1.5 kg wholemeal flour (preferably stoneground organic)
• 2 sachets fast-action dried yeast
• 3 tsp salt
• 2-3 tsp Caraway seeds (optional)
• 3-6 oz Vegan margarine
• 6-9 fl oz Vegetable oil
• 30 fl oz Warm water (2 parts cold to 1 part boiling

Grease and line 3 loaf tins with flour. Mix dry ingredients thoroughly and divide into 3. Blend each portion with 1/3 margarine, followed by 1/3 vegetable oil and 1/3 water. Put dough in loaf tins and leave to prove in a warm place for 45 minutes or so. Bake for 30 minutes, Gas Mark 8.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.