Rustic Sundried Tomato Bread

Pippa Kendrick

Vegan tomato bread

This rustic and loosely shaped bread has a lovely golden crust and a rather nice crumb interior, it is so incredibly quick and simple, and makes the perfect off-the-cuff lunch teamed with some creamy hummus and cherry tomatoes. Feel free to play around with the added flavours; the addition of olives or thyme and rosemary would all work well, perhaps some pine nuts too.

  1. 130g gluten-free plain flour, plus extra for handling
  2. 100g gram flour
  3. 1 tbsp baking powder
  4. 5 sundried tomatoes, plus 2 tbsp of their oil
  5. 150ml almond milk – or your favourite dairy-free milk
  6. 1 tsp cider vinegar – or 1 tbsp lemon juice

  • Makes 1 loaf

Preheat the oven to 220c.

Place all of the dried ingredients into a large mixing bowl and stir together. Next add the sundried tomatoes and toss together in the flours so that the pieces become coated – this will allow them to become evenly distributed.

Pour over the almond milk, oil and cider vinegar (or lemon juice) and then mix together until you have a large, tacky ball of dough. Coat your hands in extra flour and carefully lift the loose dough and place on to a large baking tray, shaping it into a round loaf approximately 6 inches in diameter.

Score the top of the loaf into 8 segments (you can be quite light with the knife as the dough is so soft). Bake the bread in the oven for 15-18 minutes or until golden and crusty. Remove from the oven, leave to cool for 10 minutes and then cut into segments and enjoy.

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