• 2 and ½ teaspoon of dried active yeast, ½ teaspoon vegan sugar, ¼ cup of warm water
• 1 cup of warm water
• 250g (2 cups) white flour
• 250g (2 cups) of wholemeal (whole wheat) flour)
• 1 tablespoon wheat gluten
• 1 teaspoon salt
• 1 teaspoon vegan sugar
• 15g (1 Tbsp) of non-hydrogenated vegan margarine
• 1 tablespoon of flax/linseed
• 1 tablespoon of rye kernels
• 1 tablespoon of pearl barley
• soy or rice milk for glazing

Note: 1Tbsp = 20 ml = 4 tsp, 1 Cup = 250 ml

Combine yeast, ½ tsp vegan sugar and ¼ cup of water and set aside for 10 minutes until frothy. Combine all dry ingredients in a food processor. Rub in margerine. Pour in yeast mixture. Pour in water. Process until mixture clumps into a dough ball. If it doesn't clump, add water, one tsp at a time, until it does. Turn out on a clean surface and knead. (~6 mins) Put dough in a clean bowl and cover with oiled polythene. Leave to rise ~1½ hours, until doubled in size. Knead again (~6 mins) . Fit into a large, greased vegan bread tin and cover with oiled polythene. Allow to prove in a warm place, ~1 hour. Brush with soy or rice milk. Bake at 230C/450F for 40 mins.

Serves: 1 loaf.

Preparation time: 4 hours.