Recipes

Chocolate Almond Bake or No-Bake Cookies

Chocolate Almond Bake or No-Bake Cookies

These chocolate almond cookies are perfect whether you bake them or enjoy them unbaked. A sweet, simple treat that’s easy to make and utterly delicious.
Couverts12
Preparation 15 minutes
Preparation time:10 minutes
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Equipment

  • Baking sheet
  • Food processor
  • Parchment paper or silicone baking mat
  • Small-size bowl
  • Wire rack

Ingredients

  • 140 g whole roasted almonds
  • 78 g quick-cooking oats
  • 96 g raw sugar
  • ¼ teaspoon fine sea salt
  • 8 g arrowroot powder
  • ½ teaspoon baking powder only if baking
  • 85 g nondairy semisweet chocolate coarsely chopped, melted, and cooled
  • 60 ml soy or other nondairy milk plus more if needed

Instructions

  • If baking, preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • In a food processor, blend the almonds, oats, sugar, salt, arrowroot powder, and baking powder (if baking) until finely ground.
  • Add the melted chocolate and milk.
  • Process until thoroughly mixed.
  • Add more milk if the dough doesn’t stick together when pinched.
  • Divide the dough into 12 equal portions (about 2 tablespoons or 38 g each).
  • Flatten the cookies on the baking sheet to your desired thickness, as they won’t spread while baking.
  • If baking, bake for 10 minutes, or until set.
  • Let cool for a few minutes, then transfer to a wire rack to cool completely.
  • If not baking, simply shape the dough into cookies and refrigerate until firm.

Notes & Wine Advice

Serving Tip:
These cookies are delicious on their own or paired with a cold glass of almond milk.
Wine Advice:
Pair with a rich dessert wine like a late harvest Riesling to enhance the chocolate and almond flavors.

Nutrition values

Calories: 180 kcal | koolhydraten: 18 g | Eiwitten: 4 g | Vet: 12 g | Suiker: 9 g
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Course; Chocolate / Coockies / Biscuit / Dessert
Cuisine; American
Diets; Dairy-Free / Gluten-Free / Lactose Free / Nut Free / Soy Free / Vegan / Vegetarian

Matcha Spelt Rolls with Bittersweet Chocolate Filling and Almond Icing

Matcha Spelt Rolls with Bittersweet Chocolate Filling and Almond Icing

These matcha spelt rolls, filled with bittersweet chocolate and topped with almond icing, are the perfect sweet treat for any occasion.
Couverts6
Preparation 30 minutes
Preparation time:18 minutes
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Equipment

  • Baking sheet
  • Large-size bowl
  • medium-size bowl
  • Nonstick cooking spray or parchment paper
  • plastic wrap
  • Rolling Pin
  • Small-size bowl
  • Wire rack

Ingredients

  • 180 ml plain soy or other nondairy milk heated to 100°F (38°C)
  • 2 teaspoons active dry yeast
  • 48 g Sucanat
  • 300 g light spelt flour
  • ¾ teaspoon fine sea salt
  • 4 teaspoons matcha green tea powder
  • 28 g nondairy butter softened
  • 1 teaspoon pure almond extract
  • ½ teaspoon canola oil to coat bowl
  • 58 g chopped nondairy bittersweet chocolate

For the icing:

  • ¼ teaspoon pure almond extract
  • 60 g powdered sugar
  • 1 to 2 teaspoons plain soy or other nondairy milk more if needed

Instructions

  • In a medium-size bowl, combine the milk, yeast, and Sucanat.
  • Let stand for about 10 minutes; the mixture should foam and bubble up.
  • In a large-size bowl, combine the flour, salt, and matcha powder.
  • Stir the butter and almond extract into the yeast mixture, then stir the wet ingredients into the dry.
  • Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
  • Add more flour if the dough is too wet.
  • Shape the dough into a ball.
  • Lightly coat a large-size bowl with canola oil, turn the dough in the bowl to coat, and cover with plastic wrap.
  • Let rise for 60 to 90 minutes, or until doubled in size.
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Punch down the dough and divide it into 6 equal portions.
  • Divide the chopped chocolate into 6 portions, placing one in the center of each piece of dough.
  • Fold the dough over the chocolate and shape into rolls.
  • Place the rolls on the prepared baking sheet and loosely cover with plastic wrap.
  • Let rise for 40 minutes.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Remove the plastic wrap and bake for 16 to 18 minutes, or until golden brown and hollow when tapped on the bottom.
  • Let cool on a wire rack.
  • For the icing, combine the almond extract and powdered sugar in a small-size bowl.
  • Slowly add the milk, stirring vigorously to remove lumps.
  • The icing should be thin enough to drizzle but thick enough to stick to the back of a spoon.
  • Drizzle the icing on top of each roll.

Notes & Wine Advice

Serving Tip:
Serve these matcha rolls with a hot cup of tea for a delightful snack or dessert.
Wine Advice:
Pair with a light, slightly sweet white wine like a Moscato d’Asti to complement the chocolate and matcha flavors.

Nutrition values

Calories: 280 kcal | koolhydraten: 38 g | Eiwitten: 4 g | Vet: 12 g | Suiker: 14 g
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Course; Bread / Candy / Chocolate / Ice cream
Cuisine; Australia
Diets; Dairy-Free / Gluten-Free / Lactose Free / Nut Free / Soy Free / Vegan / Vegetarian

Almond Spelt Sweet Rolls

Almond Spelt Sweet Rolls

These almond-spelt sweet rolls are a decadent treat with a crunchy sweet topping and subtle citrus flavor, perfect for the holidays.
Couverts8
Preparation 30 minutes
Preparation time:25 minutes
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Equipment

  • Baking pan (9 × 13-inch)
  • Large-size bowl
  • medium-size bowl
  • Nonstick cooking spray
  • plastic wrap
  • Rolling Pin
  • Wire rack

Ingredients

  • 160 ml soy or other nondairy milk heated to 100°F (38°C)
  • 3 tablespoons agave nectar
  • 2 tablespoons nondairy butter softened
  • 32 g finely ground toasted almonds
  • ½ teaspoon fine sea salt
  • 1 teaspoon pure almond extract
  • 300 g light spelt flour
  • 1½ teaspoons bread machine yeast
  • 53 g raisins chopped
  • ½ teaspoon canola oil to coat the bowl
  • 45 ml extra-virgin olive or canola oil for dipping mixture
  • 36 g raw sugar for dipping mixture
  • 2 teaspoons orange zest for dipping mixture

Instructions

  • In a medium-size bowl, combine the milk, agave nectar, butter, ground almonds, salt, and almond extract.
  • In a large-size bowl, combine the flour and yeast.
  • Stir the wet ingredients into the dry ingredients until well combined.
  • Transfer the dough to a lightly floured surface and knead for 4 minutes.
  • Incorporate the raisins and knead for another 4 to 6 minutes, until the dough is smooth and pliable, adding more flour if needed.
  • Shape the dough into a ball and lightly coat a large-size bowl with canola oil.
  • Turn the dough in the bowl to coat it with oil.
  • Cover tightly with plastic wrap and let rise for 60 to 90 minutes, until doubled in size.
  • To make the dipping mixture: Combine the olive oil, raw sugar, and orange zest in a small-size bowl.
  • Lightly coat a 9 × 13-inch (23 × 33 cm) baking pan with nonstick cooking spray.
  • Punch down the dough and divide it into 8 equal portions.
  • Shape the dough into rolls and dip each into the orange mixture, coating the entire piece of dough.
  • Place the rolls in the prepared pan.
  • Loosely cover with plastic wrap and let rise for another 30 minutes.
  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Remove the plastic wrap and bake for 25 minutes, or until the rolls are golden brown and sound hollow when the bottom is tapped.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
These rolls are perfect with a cup of hot tea or coffee and make a great addition to any holiday brunch.
Wine Advice:
These rolls pair well with a light sparkling wine like Prosecco, which complements the citrus notes.

Nutrition values

Calories: 240 kcal | koolhydraten: 35 g | Eiwitten: 3 g | Vet: 11 g | Suiker: 10 g
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Course; Bread / Snack
Cuisine; American
Diets; Dairy-Free / Gluten-Free / Lactose Free / Nut Free / Soy Free / Vegan / Vegetarian

Poppy Lemon Bread Rolls

Poppy Lemon Bread Rolls

Soft, lemony, and delicious, these not-too-sweet rolls are demanding you spread some jam on them. Obey the rolls!
Couverts6
Preparation 15 minutes
Preparation time:20 minutes
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Equipment

  • Bowl, oven, parchment paper, saucepan, silicone mat, whisk

Ingredients

  • 6 ounces 170 g vanilla soy or other nondairy yogurt
  • ½ cup 120 ml soy or other nondairy milk
  • 2 tablespoons 28 g nondairy butter
  • 1 tablespoon 21 g agave nectar
  • 2½ tablespoons 23 g poppy seeds, divided
  • 1 teaspoon pure lemon extract
  • 2 teaspoons lemon zest
  • 1 cup 120 g light spelt flour
  • 2 cups 240 g white whole wheat or regular whole wheat flour, divided
  • 2 teaspoons bread machine yeast
  • 1 teaspoon fine sea salt
  • ½ teaspoon canola oil to coat bowl
  • 2 tablespoons 30 ml water

Instructions

  • In a small saucepan, combine the yogurt, milk, butter, and agave.
  • Heat over medium heat until the mixture reaches 100°F (38°C).
  • Stir in 2 tablespoons of poppy seeds, lemon extract, and lemon zest.
  • Set aside.
  • In a large bowl, combine the spelt flour, 1 cup of whole wheat flour, yeast, and salt.
  • Stir the wet ingredients into the dry ingredients.
  • Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, adding more flour if the dough is too wet.
  • Shape into a ball.
  • Lightly coat a large bowl with oil and turn the dough to coat.
  • Cover with plastic wrap and let rise for 60 to 90 minutes, or until doubled in size.
  • Punch down the dough and flatten it into a rectangle (14 × 12 inches, ¼ inch thick) on parchment or a silicone mat.
  • Cut the dough into six 14 × 2-inch strips.
  • Roll each strip like cinnamon rolls and place on parchment or Silpat.
  • Brush lightly with water and sprinkle with the remaining ½ tablespoon poppy seeds.
  • Cover loosely and let rise for 30 minutes.
  • Preheat the oven to 375°F (190°C).
  • Remove the plastic wrap and bake for 16 to 20 minutes or until golden brown and the rolls sound hollow when tapped.
  • Let the rolls cool on a wire rack.

Notes & Wine Advice

Serving Tip:
Perfect for breakfast or as an afternoon snack with a dollop of fruit jam or a light spread of dairy-free butter.
Wine Advice:
Pairs well with a crisp white wine like Sauvignon Blanc.

Nutrition values

Calories: 220 kcal | koolhydraten: 34 g | Eiwitten: 5 g | Vet: 6 g | Suiker: 5 g
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Course; Bread / Snack / Vegetables
Cuisine; American
Diets; Gluten-Free / Vegan / Vegetarian

Beer Rolls

Beer Rolls

Light, fluffy, and subtly flavored with beer, these rolls are perfect for any meal. Made with flat beer, they rise to a golden perfection!
Couverts12
Preparation 15 minutes
Preparation time:13 minutes
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Equipment

  • Bowls, Baking sheets, Parchment paper or silicone mats, Measuring cups and spoons, Oven, Wire rack

Ingredients

  • ¾ cup 180 ml flat beer
  • 80 ml water heated to 100°F (38°C)
  • 1 tablespoon 14 g nondairy butter, softened
  • 1½ cups 180 g bread flour
  • 1½ cups 180 g white whole wheat or regular whole wheat flour
  • 2 tablespoons 18 g vital wheat gluten flour
  • ¾ teaspoon fine sea salt
  • 1 tablespoon 12 g Sucanat
  • 1¾ teaspoons bread machine yeast
  • ½ teaspoon canola oil to coat bowl

Instructions

  • In a medium-size bowl, combine the beer, water, and butter.
  • In a large-size bowl, combine the flours, wheat gluten, salt, Sucanat, and yeast.
  • Stir the wet ingredients into the dry ingredients.
  • Transfer to a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and pliable.
  • Add more flour if the dough is too wet.
  • Shape into a ball.
  • Lightly coat a large-size bowl with oil and turn the dough around to coat.
  • Cover tightly with plastic wrap and let rise until doubled, 60 to 90 minutes.
  • Punch down the dough and divide into 12 equal portions.
  • Shape into rolls.
  • Place the rolls on 2 pieces of parchment paper or silicone mats on top of 2 baking sheets.
  • Loosely cover with plastic wrap and let rise for another 45 minutes.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Remove the plastic wrap and bake for 13 minutes or until the rolls are golden brown and sound hollow when tapped.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
Serve these rolls warm with a side of your favorite vegan butter or as a savory accompaniment to your meal.
Wine Advice:
A light, crisp lager or pale ale pairs beautifully with these rolls.

Nutrition values

Calories: 160 kcal | koolhydraten: 30 g | Eiwitten: 4 g | Vet: 2 g | Suiker: 2 g
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Course; Bread / Side Dish
Cuisine; International / Global
Diets; Dairy-Free / Low Sodium / Vegan / Vegetarian

Salsa Bread Rolls

Salsa Bread Rolls

Spicy and crispy, these salsa bread rolls make a fun addition to any meal. Perfect for cooling down with a little patience!
Couverts4
Preparation 20 minutes
Preparation time:24 minutes
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Equipment

  • medium-size bowl
  • Large-size bowl
  • Parchment paper or silicone baking mat
  • Baking sheet
  • plastic wrap
  • Wire rack

Ingredients

  • ½ cup 120 g prepared salsa
  • ¼ cup 60 ml water, heated to 100°F (38°C)
  • 1 tablespoon 15 ml canola oil
  • 1 tablespoon 15 ml agave nectar
  • 1 cup 120 g white whole wheat or regular whole wheat flour
  • 1 cup 80 g bread flour
  • 1 cup 40 g cornmeal
  • 2 tablespoons 18 g vital wheat gluten flour
  • 1 scant teaspoon fine sea salt
  • 1¼ teaspoons bread machine yeast
  • ½ teaspoon canola oil to coat bowl
  • Almond or other nondairy milk for brushing tops

Instructions

  • In a medium-size bowl, combine the salsa, water, oil, and agave nectar.
  • In a large-size bowl, mix the flours, cornmeal, wheat gluten, salt, and yeast.
  • Stir the wet ingredients into the dry mixture.
  • Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
  • Shape the dough into a ball and lightly coat a large-size bowl with oil.
  • Turn the dough to coat, cover, and let rise for 90 minutes, until doubled.
  • Punch down the dough, divide it into 4 portions, and shape into rolls or mini baguettes.
  • Place on parchment or a silicone mat and cover loosely with plastic wrap.
  • Let rise for 30 minutes.
  • Preheat the oven to 375°F (190°C).
  • Brush the tops of the rolls with almond milk, then transfer them to the baking sheet.
  • Bake for 22 to 24 minutes, until golden brown and hollow when tapped.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
Serve these rolls alongside chili or any spicy dish to complement the heat!
Wine Advice:
Pair with a refreshing Riesling to balance the spiciness of the rolls.

Nutrition values

Calories: 150 kcal | koolhydraten: 30 g | Eiwitten: 4 g | Vet: 2 g | Suiker: 3 g
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Course; Bread / Side Dish / Snack
Cuisine; American
Diets; Soy Free / Vegan

Parsley Pesto Bread Rolls

Parsley Pesto Bread Rolls

Soft, savory, and full of flavor, these parsley pesto bread rolls are perfect for any occasion. Serve them on their own or alongside soup, salad, or sandwiches!
Couverts6
Preparation 20 minutes
Preparation time:24 minutes
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Equipment

  • medium-size bowl
  • Large-size bowl
  • Parchment paper or silicone baking mat
  • Baking sheet
  • plastic wrap
  • Wire rack

Ingredients

  • ½ cup 120 ml water, heated to 100°F (38°C)
  • 1 tablespoon 21 g agave nectar
  • 2 teaspoons active dry yeast
  • 1½ cups 180 g bread flour, divided
  • 1½ cups 180 g white whole wheat or regular whole wheat flour, divided
  • 1½ teaspoons fine sea salt
  • ¾ cup 165 g Parsley Pesto Spread (page 81)
  • 2 tablespoons 30 ml canola oil, plus ½ teaspoon to coat bowl

Instructions

  • In a medium-size bowl, combine the water, agave nectar, and yeast.
  • Let stand for 10 minutes until the mixture foams.
  • In a large-size bowl, mix 1¼ cups (150 g) of bread flour, 1¼ cups (150 g) of whole wheat flour, and salt.
  • Stir the pesto spread and 2 tablespoons (30 ml) of oil into the yeast mixture.
  • Combine the wet and dry ingredients, mixing until fully incorporated.
  • Transfer to a lightly floured surface and knead for 8 to 10 minutes, adding more flour if necessary.
  • Shape into a ball.
  • Coat a large bowl with the remaining ½ teaspoon oil.
  • Turn the dough around to coat, cover, and let rise for 90 minutes, until doubled in size.
  • Punch down the dough, divide into 6 portions, and shape into rolls.
  • Place on parchment or a silicone mat.
  • Loosely cover with plastic wrap and let rise for 45 minutes.
  • Preheat the oven to 375°F (190°C).
  • Remove the plastic wrap, transfer parchment to a baking sheet, and bake for 24 minutes, or until golden and hollow when tapped.
  • Let cool on a wire rack.

Notes & Wine Advice

Serving Tip:
Pair these rolls with a light salad or a bowl of tomato soup for a perfect meal.
Wine Advice:
Try a crisp white wine like Sauvignon Blanc to complement the pesto flavor.

Nutrition values

Calories: 140 kcal | koolhydraten: 27 g | Eiwitten: 4 g | Vet: 2 g | Suiker: 3 g
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Course; Bread / Side Dish / Snack
Cuisine; American
Diets; Low Fat / Vegan

Peanut and Spice Rolls

Peanut and Spice Rolls

These aromatic peanut and spice rolls are perfect for savory dishes like chili. The dough has a fun, playful texture that you’ll enjoy kneading!
Couverts6
Preparation 20 minutes
Preparation time:24 minutes
Deel op Facebook Print Recipe

Equipment

  • medium-size bowl
  • Large-size bowl
  • Parchment paper or silicone baking mat
  • Baking sheet
  • plastic wrap
  • Wire rack

Ingredients

  • 1 cup 235 ml water, heated to 100°F (38°C)
  • 1 tablespoon 22 g blackstrap molasses
  • 1½ teaspoons active dry yeast
  • 2 cups 240 g white whole wheat or regular whole wheat flour
  • 1 cup 120 g bread flour
  • 1 teaspoon fine sea salt
  • 1 tablespoon 6 g ground cumin
  • ½ teaspoon ground ginger
  • ¼ teaspoon cayenne pepper
  • ¼ cup 64 g crunchy natural peanut butter
  • ½ teaspoon canola oil to coat bowl

Instructions

  • In a medium bowl, combine the water, molasses, and yeast.
  • Let sit for about 10 minutes, until the mixture foams and bubbles.
  • In a large bowl, mix the flours, salt, cumin, ginger, and cayenne.
  • Add the peanut butter to the yeast mixture and stir.
  • Combine the wet and dry ingredients, mixing until fully incorporated.
  • Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, adding flour if the dough is too wet.
  • Shape the dough into a ball.

Notes & Wine Advice

Serving Tip:
Serve these flavorful rolls alongside a bowl of spicy chili or a hearty stew for a delicious meal.
Wine Advice:
Pair with a bold red wine like Cabernet Sauvignon to complement the spicy flavors.

Nutrition values

Calories: 180 kcal | koolhydraten: 30 g | Eiwitten: 6 g | Vet: 7 g | Suiker: 4 g
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Course; Bread / Side Dish / Snack
Cuisine; American
Diets; Soy Free / Vegan

Pumpkin Yeast Bread

Pumpkin Yeast Bread

This slightly orange-hued pumpkin yeast bread is perfect for sandwiches, toasting, or enjoying with butter and jam.
Couverts8
Preparation 20 minutes
Preparation time:30 minutes
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Equipment

  • Large bowl
  • medium bowl
  • Loaf pan (8 × 4-inch / 20 × 10-cm)
  • plastic wrap
  • Wire rack

Ingredients

  • ¾ cup 183 g pumpkin purée
  • 1 teaspoon fine sea salt
  • 1½ cups 180 g bread flour
  • 1½ cups 180 g white whole wheat or regular whole wheat flour
  • 2 tablespoons 30 ml canola oil, plus an extra ½ teaspoon for coating
  • 2 tablespoons 42 g agave nectar
  • 2 teaspoons bread machine yeast
  • â…” cup 160 ml soy or other nondairy milk or water, heated to 100°F (38°C)
  • Nonstick cooking spray

Instructions

  • In a medium bowl, combine the milk, pumpkin purée, 2 tablespoons of oil, and agave nectar.
  • In a large bowl, combine the flours, salt, and yeast.
  • Stir the wet ingredients into the dry ingredients.
  • Transfer to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
  • Add more flour if needed.
  • Shape into a ball.
  • Lightly coat a large bowl with the remaining ½ teaspoon of oil.
  • Place the dough in the bowl, turning to coat.
  • Cover and let rise for 90 minutes, until doubled in size.
  • Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
  • Punch down the dough and press it into the prepared pan.
  • Loosely cover with plastic wrap and let rise for another 60 minutes.
  • Preheat the oven to 375°F (190°C).
  • Remove the plastic wrap and bake for 15 minutes.
  • Cover with foil to prevent excessive browning.
  • Bake for another 15 minutes, or until the bottom sounds hollow when tapped.
  • Cool on a wire rack before slicing.

Notes & Wine Advice

Serving Tip:
Enjoy warm with vegan butter and a drizzle of agave or jam.
Wine Advice:
Pair with a lightly oaked Chardonnay or a dry Riesling.

Nutrition values

Calories: 140 kcal | koolhydraten: 25 g | Eiwitten: 4 g | Vet: 3 g | Suiker: 3 g
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Course; Bread / Breakfast / Sandwiches
Cuisine; American
Diets; Dairy-Free / Vegan

Mole Bread

Mole Bread

This wonderfully spicy bread, infused with chili and cocoa flavors, is perfect with chili or topped with non-dairy butter or nut butter for a unique breakfast experience.
Couverts1
Preparation 20 minutes
Preparation time:30 minutes
Deel op Facebook Print Recipe

Equipment

  • Large-size bowl, Medium-size bowl, Nonstick cooking spray, Plastic wrap, 8 × 4-inch (20 × 10-cm) loaf pan, Wire rack

Ingredients

  • 1 cup 235 ml soy or other nondairy milk or water, heated to 100°F (38°C)
  • 2 tablespoons 30 ml canola oil, plus an extra ½ teaspoon, to coat bowl
  • 1 tablespoon 22 g blackstrap or regular molasses
  • 2 tablespoons 14 g mild to medium chili powder
  • 1 tablespoon 6 g ground cumin
  • 1 tablespoon 5 g unsweetened cocoa powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon crushed chile peppers
  • ½ teaspoon ground cinnamon
  • 1½ cups 180 g bread flour
  • 1½ cups 180 g white whole wheat or regular whole wheat flour
  • 1 teaspoon fine sea salt
  • 2 teaspoons bread machine yeast
  • Nonstick cooking spray

Instructions

  • In a medium-size bowl, combine the milk, 2 tablespoons (30 ml) oil, molasses, chili powder, cumin, cocoa powder, cayenne, chile peppers, and cinnamon.
  • In a large-size bowl, combine the flours, salt, and yeast.
  • Stir the wet ingredients into the dry.
  • Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable, adding more flour if necessary.
  • Shape into a ball.
  • Lightly coat a large-size bowl with the remaining ½ teaspoon oil and turn the dough around to coat.
  • Cover tightly with plastic wrap and let rise until doubled (60 to 90 minutes).
  • Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with spray.
  • Punch down the dough.
  • Press down into the prepared pan.
  • Loosely cover with plastic wrap and let rise for another 60 minutes.

Notes & Wine Advice

Serving Tip:
This bread pairs wonderfully with a rich bowl of chili or spreads like non-dairy butter or nut butter for a hearty breakfast.
Wine Advice:
A lightly chilled white wine like Sauvignon Blanc would complement the spiciness of the bread.

Nutrition values

Calories: 150 kcal | koolhydraten: 32 g | Eiwitten: 5 g | Vet: 2 g | Suiker: 6 g
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Course; Bread / Pie / Side Dish / Snack
Cuisine; International / Global
Diets; Lactose Free / Vegan / Vegetarian