Sweet raisin bread with baking powder
Ingredients:
- 150 g Bake-Free Dough flour mixture
- 200 g Bake-Free Sponge cake-muffin flour mixture
- 10 g sweetener (1:10)
- 2 pinches of black salt (for the egg flavour only)
- 1.5 packet baking powder (18 g)
- 70 g raisins (can be omitted, substituted)
- 375 g lukewarm/warm water (or vegetable drink)
- 50 g very thick coconut cream
- 20 g vegetable margarine in melted state + 5 g for spreading
Preparation:
Mix all ingredients thoroughly (first mix the homogeneous ones separately). Divide into 3 equal parts and form three worms with margarine-covered hands on a margarine-covered surface, then braid. Place them in a silicone baking tin lined with baking paper (I used an 11x26 cm tin), brush the surface with margarine and bake in a preheated oven at 200°C for 45 minutes, baking top and bottom, placing a pan of boiling water on a rack next to the tin (I used a 10 cm diameter pan with 2 dl of water). Let cool completely on a wire rack and cut into 15 equal slices.
Rye bread with yeast
Ingredients:
- 150 g Bake-Free Dough flour mixture
- 200 g Bake-Free Sponge cake-muffin flour mixture
- 10 g Mill & Folks Eritvia MAX
- 2 pinches of black salt (for the egg flavour only)
- 2 g coconut blossom sugar
- 1 packet of powdered yeast (7 g)
- 70 g raisins (can be omitted, substituted)
- 330 g lukewarm/warm water (or vegetable drink)
- 50 g very thick coconut cream
- 20 g vegetable margarine in melted state + 5 g for spreading
Preparation:
Mix all ingredients thoroughly (first mix the homogeneous ones separately). In a bowl greased with margarine, brush the surface of the dough with margarine, cover and bake in a warm place (I used a 50°C oven) for 30 minutes. Divide into 3 equal portions and using margarine-coated hands, form three worms on a margarine-coated surface and braid. Put them in a silicone baking pan lined with baking paper (I used 11x26 cm), brush the surface with margarine and bake covered for another 30 minutes. Bake in a preheated oven at 200°C for 45 minutes, baking top and bottom by placing a pan of boiling water on a rack next to the tin (I used a 10 cm diameter pan with about 2 dl of water). Let cool completely on a wire rack and cut into 15 equal slices.
@millandfolks Gluten-free sweet raisin bread 🍞 #millandfolks #plantbased #veganfood #veganrecipes #raisinbread ♬ eredeti hang - millandfolks
