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Vegan Sandwich Loaf made with Bakery Blend


 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.
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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)


  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.

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