- 2 litre water
- 200 g malt
- 0.9 litres rye flour
- 50 g yeast
- 0.2 litre syrup
- 0.35 litre brown vegan sugar
- 2 tablespoon salt
- about 1.15 litre whole-wheat flour
- to vegan breads surface before and after baking: some syrup and water
Mix the water or soured milk with the malt and put to a warm place, every two hours add some of the rye flouf, mix and leave to a warm place for a night.
Next day add the yeast to little amount of warm water and put yeast and water and all the other ingredients together. Mix well and raise well in a warm place. Bake round vegan breads, press them slat,raise covered in warm place and brick holes with a fork to the surface. Put some of the syrup water mix to the surface of the vegan bread. Bake in 175 C owen about 45 minutes, until you can hear a hollow noise from the bottom of the vegan bread when you knock it. Put rest of the syrup water mix to the vegan bread surface and wrap the breads inside foil paper and bake them 50 C after night. Wrap the vegan breads inside the blanket and let them cool slowly to the next day.
Serves: 3 big loaves