Breakfast and Pastries

Vegan Mediterranean Bread

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Your guide to Homemade vegan Mediterranean Bread!

I love to bake my own bread and pastries! How about you? If you are unsure about making your own fluffy and warm bread or never tried it before then maybe this recipe will help you out! I guide you step by step to your perfect bread and I’m sure you’ll be a proud baker when you hold your tasty and perfectly baked bread in your hands. Let’s get started, shall we?


Vegan Mediterranean Bread

About this vegan Mediterranean Bread

The recipe for this healthy and vegan bread is actually really simple. I only use whole grain flour, because it not only contains more fiber and vitamins that the shell of the grains contains but it will also keep your bread so much longer mellow and moist than white flour. For this recipe I used spelt and wheat flour, they make a great combination!


healthy vegan bread

The secret to your perfect bread

Over the past years I slowly figured out how to make a really good and easy bread dough. And let me tell you one thing (or tow) the secret to a perfect bread is resting, kneading and a little bit of passion. You have to give the dough the rest it needs to not only become super fluffy but also to let the flavors develop themselves. Another important thing is kneading, lots of kneading. Knead with passion and love and your bread will thank you.


homemade bread

How to make a crunchy crust?

When the dough is ready, you need to fold it from all sides a few times. I provided a picture for you to better understand this process. And there are also lots of videos on Youtube, that I highly suggest you watch (do it for the bread :)). Another important process for the perfect crust is happening during the baking process. I bake the bread for the first 15 minutes at 220 °C to somehow “burn” the very first layer of the dough. You also need to provide the bread with some moisture in the oven. You can simply do that by placing a glass bowl filled with water right next to it (or under the baking tray grid). What I sometimes do is to fill another baking tray with water and place it under the baking tray grid.


vegan sourdough bread

Why is sourdough important?

Sourdough is actually just another form of yeast, a natural bacteria. But this is quite important for the texture and moisture of your bread. It makes the bread long-lasting and moist. In this vegan Mediterranean bread recipe, I used dry yeast paired with a dry instant rye sourdough that you can both buy in the supermarket. There is also wheat and spelt sourdough available but rye sourdough it commonly used when baking.

Have fun baking your perfect bread 🙂


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Mediterranean Bread

Your guide to the perfect vegan bread.
Prep Time2 hrs
Cook Time35 mins
Total Time2 hrs 35 mins
Course: Bread
Keyword: bread, easy, healthy, vegan, wholegrain
Servings: 1 bread
Author: Natascha

Ingredients

  • 250 g spelt flour whole grain
  • 250 g wheat flour whole grain
  • 3 tbsp thyme dried, ground
  • 6 tbsp rosemary dried, ground
  • 3 tbsp oregano dried, ground
  • 3 tbsp salt
  • 9 g active dry yeast
  • 15 g rye sourdough extract (dried instant sourdough)
  • 500 ml water warm
  • 250 g wheat flour, whole grain extra (set aside for later use)

Instructions

Dough Preparation

  • Take a bowl (one that you can put at a warm place) and put 250 g wheat flour and 250 g spelt flour together with thyme, rosemary, oregano and salt in it. Mix very well
  • Now add dry yeast and sour dough extract and stir them very well together
  • Pour warm water into the bowl and mix it really good into the flour mix. You can either use a cooking spoon or your hands. A cooking spoon does the job for this first step as the dough is rather liquid
  • Place a cloth on top of your bowl and put it at a warm place with about 25-36 °C (must not be warmer than 36 °C)
  • Let the dough rest until it rises (this usually takes around 25 minutes)

Kneading Nr. 1

  • When the dough rose for the first time, take it out of the bowl and place it on a kitchen surface (first spread some flour on the surface so the dough won't stick to it)
  • Now add 150 g wheat flour to your dough
  • Knead it really good into the dough with your hands
  • Knead about 5 minutes, the longer you knead the better your bread gets
  • Put the dough back into the bowl, cover the bowl with a cloth and put it back to the warm place
  • Again, let the dough rise

Kneading Nr. 2

  • When the dough rose for the second time, again take it out of the bowl and place it on the kitchen surface (first spread some flour on the surface so the dough won't stick to it)
  • Now add 100 g wheat flour to your dough
  • Again, knead it really good into the dough with your hands (for at least 5 minutes)
  • Put the dough back into the bowl, cover the bowl with a cloth and put it back to the warm place
  • Wait until the dough rises for the third time

Last step

  • When the dough rose for the third time, take it out of the bowl and place it on the kitchen surface (first spread some flour on the surface so the dough won't stick to it)
  • Knead the dough for the last time, but this time fold the dough again and again (from each side). Fold it for about 5 times
  • Fold it until you have your desired "bread form", then place it on a baking tray with baking paper

Bake your Bread

  • Preheat the oven at 220 °C
  • Put the tray with the bread into the oven and place a glass bowl with water next to it
  • Bake the bread at 220 °C for 15 minutes
  • Turn down the heat and continue baking the bread at 180 °C for another 20 minutes
  • Ready, you did it!

Notes

I usually put the bowl outside, right under the sun during the warm months. When it’s cold outside I put the bowl into the heated oven at about 25 °C (always works pretty good).

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