Vegan bread recipes

Baking delicious, healthy bread and rolls yourself is neither complicated, nor does it have to be particularly time-consuming. This also applies to raw food breads: with the help of a dehydrator, they are also very easy to make fresh and can even be enjoyed while still warm. We have put together 3 recipes that show different variations and cater to different tastes: A raw vegan oatmeal almond bread, delicious gluten-free olive rolls based on buckwheat flour as a baked version and 3 delicious dips to complement them.

Have fun trying them out!

Oatmeal almond bread

Olive bread rolls

Dips in 3 variations

Oatmeal almond bread

Ingredients for 10-15 slices

Ingredients:

• 150 g rolled oats (from Keimling health food)
• 80 g linseed flour
• 1 tsp crystal salt
• 60 ml water
• 150 g almond pomace
• 1 tsp agave syrup (from Keimling natural food)
• 1 tsp lemon juice
• Psyllium husk paste (50 ml water + 3 tsp psyllium husks from GOVINDA über Keimling Naturkost)

Decoration

• 50 g rolled oats (from Keimling natural food)

Preparation:

1. Make the psyllium husk paste in a blender (Tribest Personal Blender series). To do this, mix the water and psyllium husks for approx. 1 minute.

2. thoroughly knead the remaining ingredients with the psyllium husk paste in a large bowl.

3 Shape the loaf and sprinkle with the rolled oats.

4. dry the bread in a dehydrator, e.g. C.I. infrared dehydrator IR D5, at 42 °C for approx. 8 hours. Then cut into slices and dry on the drying rack for a further 10 hours.

Olive roll

with the Ankarsrum Assistent Original

For approx. 4 rolls Use the following ingredients:

• 80 g Kalamata olives without stone
• 2 tbsp olive brine
• 2 tbsp olive oil (e.g. Vita Verde via Keimling natural food)
• 1 tbsp apple cider vinegar
• 150 g buckwheat flour
• 1 pinch of yacon powder (from Keimling Naturkost)
• 3 tsp dry yeast
• 3 tsp psyllium husks from GOVINDA (via Keimling health food)

Preparation:

1. mix the apple cider vinegar, olive oil, olive brine, psyllium husks, yacon powder and dry yeast with the dough roller and scraper in the Ankarsrum bowl at maximum speed for 30 seconds.

2. slowly add the buckwheat flour with the machine running at speed level 3.

3. switch off the machine after approx. 50 seconds, add the olives and continue to process to a firm dough at speed level 3. If the dough becomes too firm, add more brine and knead again on speed 3-4.

4. cover the dough in the Ankarsrum bowl with the proofing lid and leave to rise in a warm place for approx. 1 hour.

5. knead the dough again briefly by hand, shape into about 4 rolls and place on a baking tray lined with baking paper. Cover and leave to rise for a further 10 minutes.

6 Sprinkle the rolls with a little water. Then place the baking tray in a cold oven and heat to 200°C (fan oven 180°C). Bake the rolls for about 20 minutes.

The Kalamata olives are already salted by the brine. The salt in the olives and the brine is usually sufficient, so there is no need to add any more salt. The psyllium husks used are beneficial for the intestines, its fibres stimulate intestinal activity and ensure good digestion.

Dips in 3 variations

Ingredients:

• 200 g sunflower seeds
• 1 onion
• 2 garlic cloves
• 2 tbsp walnut oil
• 1 pinch of pepper
• 1 tsp salt

Ingredients for the paprika dip:

• 1 tsp hot paprika powder
• ½ red chilli pepper
• 375 ml water
• Juice of 1-1½ lemons

For the curry and ginger dip:

• 1 tsp curry powder
• 1 tsp chopped ginger
• ½ tsp turmeric
• 1 slice of mango (fresh or dried mango soaked in water in advance) Keimling mango)

For the herb dip:

• 1 handful each of chives and parsley
• 2 sprigs of rosemary (or other herbs)

Preparation:

1. To make the base mixture, blend the ingredients in the large blender jug of a blender (such as the Tribest Personal Blender PB410) to a creamy consistency. Then divide into roughly equal parts and blend again with the other ingredients:

2. for the capsicum dip, remove the core from the capsicum and roughly dice, mix well with the remaining ingredients.

3. for the curry dip, mix the ingredients and blend well with a blender.

4. wash and roughly chop the herbs for the herb dip. Mix the rosemary without the stalk with the remaining ingredients in a blender. If necessary, add a little more water while blending.

It goes perfectly with fresh vegetables for dipping or the Keimling crackers, pita bread and savoury crudités.

Note: Please note the maximum filling level of the blender jug for all recipes!

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