Select Page

Vegan Sandwich Loaf made with Bakery Blend

by

 Prep Time | 50 minutes
 Cooking Time | 55 minutes
 Serves | 8 people

Our Notes

Make sure the Vegan Sandwich Loaf is completely cool before slicing. Also, use a serrated knife when doing so. Keep oven door shut throughout the whole baking process, otherwise the steam will escape.

Ingredients

455g Pure Bakery Blend
2 tsp Xanthan Gum
1 tsp Salt
8g/2 tsp Dried Yeast
3g Bicarbonate of soda
2 tbsp Sugar
1½ tsp Lemon Juice or Apple Cider Vinegar
2 tbsp ground flaxseed
6 tbsp water
3 tbsp Vegetable Oil
355ml warm water (40°C)

Method

  1. To start making our Vegan Sandwich Loaf, we need to make the egg replacer by mixing the ground flaxseed and 6 tbsp water in a small bowl and leaving it in fridge for 10-15 mins.
  2. In a large bowl sift in the flour, xanthan gum, salt, dried yeast, bicarbonate of soda and sugar. Mix together making sure everything is well combined.
  3. Remove flax-egg from the fridge after 10-15 mins and give the mixture a good stir to mix in the top layer of water (it should have thickened into a gel like consistency).
  4. Pour in the warm water, lemon juice, oil and flax-eggs into the flour mixture. Mix until everything is well combined.
  5. Preheat the oven to 150°C for one minute and then turn off.
  6. Line a 2lb/1kg loaf tin with parchment paper.
  7. Pour in the batter and smooth out the top using a spatula.
  8. Insert the tin into the oven and let it prove for 30 mins – 1 hour, until the batter has risen just over the edge of the tin. Make sure to keep an eye on it.
  9. Remove the Vegan Sandwich Loaf from the oven and brush some oil on top and set aside for 10 minutes.
  10. Preheat the oven to 190°C.
  11. Add a small amount of water to the base of the oven to create steam. Place the tin back into the oven on the centre rack and bake for 55 minutes.
  12. Turn out onto a wire rack and allow Vegan Sandwich Loaf to cool completely before slicing. Once cool, store in an air tight container and use within 2-3 days, or slice and freeze.

Latest Recipes

Italian Herb Pizza Crust or Wrap

Italian Herb Pizza Crust or Wrap

Gluten Free Pizza Crust – Makes one 10-11” pizza, serves 2 To make your begin making your Gluten Free Pizza Crust, mix 8g Dried Yeast with 180ml warm water. Add ½ tsp of sugar and stir until dissolved, then set aside for 10 minutes.Mix 200g of pizza base mix with the...

read more
Pizza Pinwheel

Pizza Pinwheel

To begin making your set of Pizza Pinwheels, pre-heat the oven to 200°C and grease a standard 6-cup muffin tin and set aside.Add yeast and sugar to the warm water and mix well and set aside for 10 minutes.In a large bowl weigh out 200g of pizza base mix and add yeast...

read more
Raspberry Pudding Cake

Raspberry Pudding Cake

Pre-heat the oven to 180°C (170°C for fan assisted) and lightly grease and line a 20cm loosebottomed tin.Toss the raspberries in no more than 1 tbs flour to help prevent them sinking.Sift the flours, baking powder and bicarbonate of soda together into a bowl.In a...

read more
Orange Polenta Cake

Orange Polenta Cake

Preheat the oven to 170°C. Grease a 23cm loose-bottomed/springform tin and line the base with paper. Weigh the polenta, almonds and baking powder into a bowl and mix them well together.Weigh the butter into a large mixing bowl and beat it until light and creamy (a...

read more
Very Chocolaty Chocolate Cake

Very Chocolaty Chocolate Cake

Preheat oven to 180°C. Prepare two 9 inch cake pans by spraying with baking spray or buttering and lightly flouring.Add flours, sugar, cocoa, baking powder, bicarb of soda and salt to a large bowl. Whisk through using your paddle instrument (if using a mixing machine)...

read more
Choc Chip Cookies

Choc Chip Cookies

Rub in the margarine and Pure flour until the mixture resembles breadcrumbs.Stir in the sugar, then add the chocolate chips and mix until they are thoroughly coated.Add the vanilla essence and enough water to bind the mix together - be careful, it won’t need...

read more