Vegan seed bread

Vegan seed loaf on breadboard

Vegan seed bread bakes a high fibre loaf which is rich in vitamins and minerals.

Baking your loaf from basic principles is a time consuming, and is frankly wasteful of energy. On the other hand, if you have unlimited space in your day, there are few things more satisfying than kneading the dough. Perhaps it's the reason why as a chiropractor, I've enjoyed it for so many years; but it took hours and was done infrequently.





Enter the bread machine for our convenience; in just a few minutes you can prepare the ingredients and have everything on the go, and five hours later you'll have a fine loaf made in the vegan tradition.

I use only one hundred percent wholemeal flour; that you may have difficulty finding as those located on the shelf of your local store invariably have had about a third of the goodness removed.

The reasons are varied but it has much to do with shelf life; the oils in the wheat start to spoil once the grain is cracked.

My solution is to grind our own wheat; it's an expensive kitchen appliance and is only for those who are serious about baking and are going to use it regularly. The grain itself has to be kept frozen or the weevils will have a field day; actually just in the fridge is pretty good.

We have a dedicated ancient garage refrigerator that runs on solar energy only. It only cools during the day when the sun is shining. It's for foodstuffs that may defrost slightly at night with no problems; like wheat kernels.


Vegan seed bread

Vegan seed bread has added hummus to lower the glycemic index.

Firstly a short word on veganism; it means eating no product which came from an animal. That means vegans eat no meat, dairy or eggs, including no butter. They have to be particularly careful to balance their proteins and a B12 deficiency can be a serious problem; it causes a serious, fatal disease called pernicious anaemia.

Probably the best butter substitute is one made by Earth Balance, if you can find it. It's really a margarine but is made from cold pressed oils and contains no trans fat. Olive oil is the alternative.


Ingredients

  • Dry or wet yeast.
  • 100% wholemeal wheat flour.
  • Sea salt.
  • Honey.
  • Olive oil, or Earth balance margarine.
  • Water.


Sprinkle one and half teaspoons of dried yeast in the bottom of your baking tin, making sure the paddle is in place; actually I'm getting better results by adding it on top of the dough. 

Add the measured amount of flour according to your specific bread machine.

Now prepare your seed mix. Add your chosen favourites to a simple coffee grinder and give it a good whizz. Many of them are poorly digested and pass through the alimentary canal unchanged unless they have been cracked.




A healthy mix might be flax and sesame seed, poppy and sunflower to which today I've added half a dozen almonds.

You just use your favourites. Today I've added pumpkin seeds too.

Not being able to use butter for shortening means you must find a source of oils as in seeds and nuts.

I whizz up enough to last about two or three weeks and keep it chilled in the refrigerator; you could freeze it, or prepare it every day, but then you won't finish your baking in five minutes.


My apologies but the coffee grinder is very difficult to see against the black backdrop of the granite.

Return these packets to the freezer remember to prevent oxidation.


In the pound jar on the left you can visualise the ground up seeds and nuts for your bread; that's what I keep in the fridge for a couple weeks.

The oils in the seeds makes it quite sticky; wipe them out with your finger making absolutely certain the grinder is switched off. It shouldn't come on with the lid off, but if there's an electrical switch failure it will do massive damage to your hand.




Toss a couple tablespoons of your ground seeds and nuts into the baking tin.

Add a teaspoon of sea salt and enough honey to get the yeast fermenting.

Then you'll need a table spoon of olive oil and the measured amount of water, according to your machine recipe.

As an aside, let me say there's no point in using your special raw honey in bread; the heat from the baking will denature the important enzymes that are so unique and special.

Join the proverbial queen in her parlour and keep your raw honey for going on a slice of your vegan seed bread once it's baked; absolutely healthy and scrumptious. The glycemic index is low from all the added seeds and fat so you need not be concerned on that score.

Pop the oven dish in your bread machine and switch it on to the five hour cycle. Anything shorter will not produce a decent texture.

It's a good moment to do a quick check. Is the paddle in place? Have you remembered the yeast and flour, salt, honey and water? And of course you haven't forgotten your mixture that makes your vegan seed bread unique.

Don't open the lid and peek; in four hours it will start to cook, smelling divine and be ready for lunch. If you are a greenie with a solar generator there'll be ample energy coming in from the sun by noon to bake your delicious, healthy loaf.


How much water?

There's a little compromise to consider when making your vegan seed bread. If you bake daily, then add a little less water for the perfectly risen loaf.

If you want it still to be moist on the second day, then add an extra tablespoon of water, but it may sink a little.

If you have a gluten intolerance, then consider making up a little of this sourdough bread recipe; it's a living creature that you keep in the refrigerator full of healthy bacteria that will help digest the offending proline; that's the amino acid which some of us a belly ache, and allergies.


Vegan seed bread receptacle

The better bread machines provide a receptacle for the seeds. If you add the ground seeds to the initial dough it inhibits the rising, and the loaf tends to either collapse or not rise properly.

Use your vegan seed bread receptacle for the ground goodies; or add them at least an hour after starting.

In fact I'm experimenting with adding the seeds manually after 90 plus minutes and getting better results; it doesn't rise as well. 


Low GI

Your vegan seed bread made from 100% wholemeal flour already has a moderately low GI, unlike the loaf from the supermarket. To lower it still further, add a tablespoon of homemade hummus.

You don't know how to make hummus? That's a basic for everyone interested in better health, but especially for vegans. Once you have the ingredients you whizz this authentic hummus recipe up in just five minutes; I do it at least twice a week, and about half of it goes into our low GI bread.  The hummus doesn't keep so you must use within three day, and the balance in our home goes into the dough.


Flax seed

Flax seed is one of my favourites as a chiropractor; it's a powerful anti inflammatory; so powerful that there are reports of flaxseed oil spontaneously bursting into flame.

It's also known as linseed oil.

Vegan seed bread is not just for those who shun animal products; we can all enjoy and benefit from these foods.


Phytic acid

There are concerns in some circles about phytic acid binding the minerals in your vegan seed bread; certainly the artificially added chemical does bind calcium and iron and other minerals.

Consensus seems to be that the naturally occurring phytate is a very small problem as weighed against the enormous benefits of 100% wholemeal flour.

Interesting research now reveals that taking calcium supplements, even in the elderly and osteoporotic is definitely not advisable. It is deposited in the inner lining of arteries increasing cardiovascular disease.


» » Vegan seed bread


Choline

One simply huge advantage of your vegan seed bread made with 100% wholemeal flour is the B vitamin, choline. The average Western diet has less than half the recommended amount. Deficiencies are involved in many very serious inflammatory diseases and birth defects.

This wonderful choline food source is just one more good reason to bake your own bread.


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100% wholemeal on the left, and so-called "wholemeal" on the right. There's a world of difference.

Make your own sourdough starter with rye flour and raw honey.