Quick & Easy Vegan Olive Oil Bread
The original recipe, ‘like an Italian mama would do it,’ has egg in it. On the other article I just gave you the ‘proper’ vegan version of the traditional recipe, like a vegan Italian mama would do if there was such a thing.
Now, I wouldn’t be the Brazilian I am if I didn’t give you the improvised, let’s-do-it-a-bit-faster-and-simpler version. This recipe simplifies the traditional process by combining all the ingredients at once, resulting in a soft, flavourful loaf that’s ready in a fraction of the time. The combination of flours gives it a wonderful rustic scent and texture. Some people add (god forgive them) raisins. That can happen. Play with it and see what pans out. Be sure, if you think you are going crazy, somebody has gone crazier. The most important thing is to have fun and eat a healthy homemade bread everyday.
Ingredients
Dry Ingredients:
450g strong white bread flour
450g strong wholemeal bread flour
1 teaspoon salt
Optional Add-ins: a handful of toasted oats, cracked nuts, or you can substitute up to 200g of the flour with spelt or rye for a unique flavour.
Liquid Ingredients:
450ml lukewarm water
40ml extra virgin olive oil
2 teaspoons sugar
25g fresh ‘live’ yeast
Instructions
Prepare Your Bowls: Get two large bowls. In the first bowl, add all the Dry Ingredients—the flours, salt, and any optional add-ins you choose. Use a whisk or a fork to mix them evenly. In the second, smaller bowl, prepare the Liquid Ingredients.
Activate the Yeast: In the liquid bowl, crumble the fresh yeast into the lukewarm water. Add the sugar and extra virgin olive oil and mix it all together with a fork until the yeast has completely dissolved and the mixture is frothy. This shows the yeast is active and ready to go!
Combine and Knead: Pour the liquid mixture from the second bowl into the bowl with the dry ingredients. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead it for about 10 minutes, or until it becomes smooth and elastic. Or use a mixer if you have one.
First Rise (Proofing): Form the dough into a ball. Lightly oil your bowl, place the dough inside, and turn it to coat. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 60-90 minutes, or until it has doubled in size. This will be a much faster rise than the traditional method.
Shape and Bake: Gently “punch down” the dough to release the air. Shape it into a loaf or several smaller rolls and place it on a baking sheet lined with parchment paper. Preheat your oven to 410°F (210°C). While the oven heats up, let the bread rise for a final 30 minutes, covered with a damp cloth. Just before baking, score the top of the bread with a sharp knife.
The Bake: Place the bread in the preheated oven and bake for 20-25 minutes, or until the crust is a deep golden brown. For an extra-crispy crust, you can place an empty baking pan on the bottom rack while the oven heats up, then pour a cup of water into it just as you put the bread in. Let the bread cool on a wire rack for at least 30 minutes before slicing. Enjoy!
Your Personal Tip: The “Daily Fresh Bread” Method
Once the dough is done (whatever version of the recipe you choose), cut the dough into small 200g balls. You can do a ball shape or a baguette shape—no rules here. Put them in a box or Tupperware and store them in the fridge. I’d keep each ball of dough in its own container. In the morning, take it out, put it in the oven at 200°C for 25 minutes, and you have fresh bread every day. You can make enough for 4 days, then repeat.
Tips
I have a few little secrets to give you. One, if you have a bit of time, once you mix the liquid and dry in a single bowl, allow it to rise for one hour on the kitchen counter. Just cover it with cling film or a wet, humid cloth. Then you cut it. Also, I’d bake it only one or two days later. To be honest, do this two days in advance. If you do it regularly, it’s simple: when you are two days away from running out of bread, make another batch.
The second tip: say it’s the last day of the previous batch and it looks flat in the box. Don’t panic, just roll it again and let it rise again for 90 minutes on the counter or overnight in the fridge. In no time it will be up and running like a springbok on a hot summer’s day.
