Complete Food Turns into Complete Bread
"Would you make this bread every day? No. Will this help you show off your awesome baking skills with complete foods? Yes."
Time 3H 0M
Difficulty Showing Off
Vegan Vegetarian Dairy-free Baking
Nutrition per serving
Of an adult's reference intake
120g Queal Banana Mania Vegan (or Vanilla Standard)
180g Whole Wheat Flour
250ml Oat Milk (e.g. Oatly) or Milk
4 tbsp seed mix (linseed, sunflowerseeds, chiaseeds)
1 tbsp clear honey
3 tbsp olive oil
1 tsp salt
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Mix the Queal, flour, salt, and yeast in a large bowl. Make a well in the centre, add the oil (2 tbsp) and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water.
Tip the dough onto a lightly floured work surface and knead it until the dough becomes satin-smooth (this is where you get your hands dirty).
Place it in a lightly oiled bowl (use the rest of the oil) to prove. Leave to prove for 1 hour until doubled in size or place in the fridge overnight.
Knock back the dough, then gently mould it into a ball. Place it on a baking tray lined with parchment to prove for a further hour until doubled in size.
Dust the loaf with flour and cut across, about 6cm wide, into the top of the loaf.
Preheat the oven to 220˚C/fan 200˚C/gas 7 and bake for 25-30 minutes.
Bake until golden brown and the loaf sounds hollow when tapped underneath.
Cool on a wire rack.
Serve with your favourite bread toppings.
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