Vegan Monday: Black olive and sundried tomato bread

sundried-tomato-and-black-olive-bread

Okay, I slipped up with the lip balm thing again. And the hot chocolate thing. I am officially rubbish at Vegan Monday.

Still, breakfast (fruit), lunch (leek and potato soup) and dinner (leftover aubergine and lentil curry from last week) were all vegan. As were the snacks – I had peanut butter bars, raw vegan chocolate fudge and I made some black olive and sundried tomato bread in my new bread machine. This bread was so delicious it was fine on its own without any butter – it was Vegan Monday, after all.

black-olive-and-sundried-tomato-bread

Sundried tomato and black olive bread
(recipe taken from Bread Making Recipes)

2 tbsp olive oil
240ml water
1 tsp salt
1 tbsp sugar
150g strong wholemeal bread flour
300g strong white bread flour
1 tsp fast-acting dried yeast
75g sundried tomatoes, chopped (if in oil, pat off the excess with kitchen roll)
70g pitted black olives, chopped

  1. Add all the ingredients except the sundried tomatoes and olives to the bread machine in the order set out in the instructions that came with it.
  2. Set the bread machine to the basic setting, light crust and press start.
  3. When the bread machine bleeps for extra ingredients, add the sundried tomatoes and olives.
  4. When the bread machine’s done its thing, remove the bread and leave to cool on a wire rack.
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