450 g (1 Ib) wholewheat flour
1 tsp salt
2 tsp cream of tartar
1 tsp bicarbonate of soda
25 g(1oz) pb spread
300 ml (1/2 pint) pb milk
Sift all the dry ingredients into a baking bowl. Tip any bran left in the sieve into
the bowl.
Rub in the vegan spread and add the milk to make a soft dough.
Knead and shape into a 20 cm(8 inch) round.
Place onto a floured baking tray, score with diagonal lines.
Bake oven 220° C (425°F°) for aprox 30 mins until the loaf is firm.
Serve warm. This bread doesn't keep and may be sliced and frozen.
1 tsp salt
2 tsp cream of tartar
1 tsp bicarbonate of soda
25 g(1oz) pb spread
300 ml (1/2 pint) pb milk
Sift all the dry ingredients into a baking bowl. Tip any bran left in the sieve into
the bowl.
Rub in the vegan spread and add the milk to make a soft dough.
Knead and shape into a 20 cm(8 inch) round.
Place onto a floured baking tray, score with diagonal lines.
Bake oven 220° C (425°F°) for aprox 30 mins until the loaf is firm.
Serve warm. This bread doesn't keep and may be sliced and frozen.
