Lemony multigrain loaf a refreshing mildly sweet bread with endless possibilities.. It makes for a great snack with Jams and Marmalade, or fresh tomatoes,basil and vegan cheese. Vegan Recipe.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Total time: 60 minutes
  • Yield: 24 mini slices (2 loaves)
  • Category: Bread
  • Cuisine: American, Vegan

Ingredients

  • 1 cup bread flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons quinoa coarsely ground
  • 2 teaspoons vital wheat gluten
  • 2 teaspoons lemon juice
  • zest of 1 medium lemon
  • 4 tablespoon raw sugar
  • 1/2 teaspoon salt
  • 1 tablespoon canola oil or vegan butter
  • about a cup water
  • 1.5 teaspoons quick rise yeast

Method

  1. Warm 1/2 cup (250ml) water, add sugar and yeast to it. Let rest for 10 minutes or until frothy.
  2. Add in the quinoa flour or coarsely ground quinoa, 3/4 cup bread flour, whole wheat flour, salt, zest, lemon juice, oil and knead for 5-6 minutes.
  3. Add in more warm water or bread flour if needed to make into a soft not too sticky dough.
  4. Place dough in well oiled container where it can double in volume. Spritz top of dough with water and cover with heavy towel.
  5. Let dough rise for 1.5 hours.
  6. Using little flour, knead the dough and shape into an inch thick 2 rectangular shapes. Roll up the rectangle and place the loaf seam side down in the mini loaf pans.
  7. Spritz top with water. Sprinkle some poppy seeds on top(optional). Press them a bit then spritz top with oil spray. Cover the pans with towel and let rise for 45 minutes
  8. Bake at 365 degrees F for 25-30 minutes.
  9. Remove from pan and let cool before slicing! This soft and refreshing minis are headed to Susan's Weekly YeastSpotting!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.