This is a very simple loaf to make that just happens to be a vegan bread recipe. Just mix everything together and leave for the gluten to develop, then shape, prove and bake. No kneading required
If you like, you can mix everything together and leave, covered, in the fridge for nearly a week and it will be fine. When you shape and prove, allow a bit longer for it to rise if it was fridge cold
I often heat the oven to 40 degrees and turn it off, then leave the loaf in there to rise and prove
What was the red pepper and onion loaf like?
Really good, a lovely change. Juicy bits of pepper, subtle hint of onion. We had ours with a ploughmans, slices of strong cheddar, Discovery apple from the garden and fresh figs from a friend, wonderful stuff
You can also use a small, 1lb, loaf tin to bake this in if you prefer
Bread recipes with vegetables in are fun to make, maybe the children would enjoy getting involved and eating a little veg
What other ingredients can I add to vegetable bread?
Other variations that come to mind for a vegetable loaf are:-
- cranberry and stilton
- cranberry and dried apple
- sweet potato and sultana
- grated apple and current
- grated apple and grated carrot
- courgette and lemon zest
- orange zest and chopped plain chocolate
- orange zest and toasted hazlenut
- candied peel and walnut
- mushroom and thyme
- cardamom and cinnamon
- thyme sprigs
- infused with a whole bay leaf or two
- fine chopped rosemary
- ginger and mixed spice
- cinnamon and nutmeg
The red pepper and onion loaf version went extremely well with a bit of strong cheddar and a spoon of red onion chutney marmalade dolloped on
Ingredients
- 250 g bread flour
- 100 g red pepper
- 100 g white onion
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp yeast
- 160 ml water
Instructions
- Finely chop the red pepper and onion
- Tip into a bowl and add everything else except the water
- Stir together thoroughly
- Now add the water, starting at 160ml and going up to 180ml. You are aiming at a fairly firm dough. We don't want this one too loose, as I would recommend for a tin baked loaf, as we are going to be baking it freeform
- Once your dough is well mixed, put a plate on top of the bowl and leave in a warm place for about an hour, somewhere about 40° is good
- Take the dough out of the bowl and you might need to mix in enough flour to make a firm dough again. Just chop the flour in with a dough mixer type thing, there is no knead to knead if you don't want to. If you are alright with kneading, then knead the flour into the dough until it is quite firm
- Now fold the dough in on itself, sides to middle, several times. Turn over, and with floured hands, tuck the dough under, round and round, until you have you have a lovely domed shape. The aim of this step is to get a tight dome so the dough cooks into a nice shape
- Carefully place on a baking tray and leave in a war, place for an hour. I sometimes warm the oven to 40° and put the baking tray in there
- Now you need to bake your loaf. If you have a fan oven there is no need to pre-heat it. Bake at 200° until golden and with a hollow knock on the bottom, it will take about an hour
Equipment Needed
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