A fun bubble bread that is perfect for sharing
Sourdough bubble bread, vegan version
I’ve adapted a couple of recipes I spotted on Instagram to make a vegan version of bubble bread.
I’ve also mentioned ways to make it non-vegan, should you be craving animal fats…
150g Bread flour (I used Shipton Mill No. 4)
100g Spelt flour (you can use regular plain flour should you wish)
50g Silken tofu (you can also use milk or even water)
35g Vegan spread, (or butter)
You can also add up to 35g sugar, to give th dough a sweetness, but I prefer it without.
1. Mix everything apart from the butter until the dough is strong and elastic. I used a stand mixer but if you have the time eand energy you can obviously do it by hand.
2. Cut the spread or butter into small cubes and add gradually until they are completely absorbed.
3. Rest dough in a lightly greased bowl or proofing vessel until it doubles. It could take two or three hours, depending on the temperature of your kitchen. I put it in a switched-off oven with the light on.
4. Punch down the dough then divide into lots of 15g portions, or if you want larger ‘buns’, go up to 25g. The dough can be a little sticky and hard to handle so lightly flour your palms with rice flour and roll the dough sections into small balls.
5. Place in a baking vessel in a honeycomb pattern. I used a roasting tin that was lined with lightly greased parchment paper. Cover with a tea towel and leave to rise for up to an hour and a half.
6. After an hour heat the oven to 175C (155C fan), and bake for 25 minutes, turning halfway if your oven heats hotter in one section, as mine does.
7. When golden remove from the oven and brush with melted vegan spread/butter. Sprinkle sea salt and herbs over the bread. If you’ve used sugar in the recipe you could even brush with a mixture of water and apricot jam.
8. Try not to eat it all at once!
Added by: Adrian Arratoon
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The Shipton Millers