Make our easy yeast-free, wholemeal loaf, which requires no kneading or proving. We’ve used vegan-friendly oat milk, but you can use ordinary milk if you prefer
- Preparation and cooking time
- Prep:10 mins
- Cook:30 mins – 35 mins
- Easy
- Cuts into 12 slices
- Freezable
- Dairy-free
- Egg-free
- Vegan
- Vegetarian
Ingredients
- 520g plain wholemeal flour, plus extra for dusting
- 50g four-seed mix (sunflower, pumpkin, sesame and golden flax seeds), plus extra for sprinkling
- 1½ tsp bicarbonate of soda
- 400ml fortified oat milk
- 2 tbsp lemon juice
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Mix the flour, seeds and bicarb in a bowl, then mix together the milk and lemon juice in a small jug and pour it into the dry ingredients. Stir with a knife until the mixture comes together into a sticky dough.
- STEP 2
Tip onto a lightly floured work surface and lightly shape into a ball with wet or floured hands, as it will be sticky to handle. Lift onto a floured baking tray, reshape if required, then sprinkle more seeds over the top and press them in lightly. Bake for 35-40 mins until firm and golden. Cool on a wire rack, then wrap in foil until needed. Will keep chilled for up to four days, or frozen for up to a month.
