Vegan Buttermilk Bread

This is my go to recipe when I want to bake some homemade bread, but I'm too impatient to wait for dough to rise, like when using yeast. This is especially good with soup, but works well as a breakfast bread too, particularly if you're up to turning it into French toast.

makes 1 medium round

what you need

3 cups of plain flour

2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 cups soy milk + 2 tablespoons apple cider vinegar

50g nuttelex

1 tablespoon maple syrup

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what to do

Preheat the oven to 180C. Line a tray with baking paper and set aside.

In a bowl, combine the soy milk and apple cider vinegar. Allow to curdle. Then add the maple syrup.

Combine the flour, baking soda and salt in a large bowl. Add the nuttelex and rub into the flour. 

Make a well in the centre of the dry ingredients and pour in the wet mixture. Using a butter knife bring the mix together to form a dough. It will be a little sticky but that's OK.

Turn the dough out onto a lightly floured surface. Sprinkle with a bit of flour and kneed for about 30seconds, no longer or you'll get a stiff dough. Shape the dough into a round and place on the tray.

Cut an X on the top with a sharp knife and sprinkle with a bit of flour. Bake in the oven for 45 minutes. Or until the bread sounds hollow when tapped on the bottom.

Allow to cool on a wire rack before slicing.

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tips

This bread makes really yummy french toast the next morning. If you have any left over that is!