[I'm still working on this post, putting in the links to all the breads is time-consuming. If there is no link attached to the bread you're interested in, simply put it in the search box, and you should be directed to the recipe.]
Index of vegan breads:
Chocolate and beetroot bread
Chocolate and cherry bread
Crackers – poppy and sesame seeds
Hungarian chocolate bread
Marzipan and apple tartlets
Pane cioccolato (Italian chocolate bread)
Pies (Thai, ratatouille, apple)
ALL bread should be vegan - that is, made with flour, salt (which can be omitted), yeast and water. That's it!
That's Real Bread as defined by the Real Bread Campaign (RBC).
"Real Bread is that made without the use of processing aids or any other artificial additives."
"Additional ingredients are great as long as they are natural...and themselves contain no artificial additives."
I teach breadmaking - in a variety of settings and to all manner of groups - that's my job. Necessarily, this involves me in making bread that is not vegan. It's always vegetarian, however. Of course, all the breads that I make for my own consumption are vegan.
Unfortunately, my wife is a confirmed omnivore - when I announced I was going to be a vegetarian, her response was, "Don't be so bloody silly!" :) "And what about our Sunday roast chicken? And Christmas - what about our turkey?" (This was in November, 2001.)
I'm a man of peace and compromise, so for five weeks I was vegetarian during the week and had roast chicken on the Sunday. I had the turkey at Christmas and I have been a vegetarian ever since - becoming a vegan around 2004.
So, not all of this blog is vegan or vegetarian - but the point of this post is to steer my fellow vegans away from any recipes that aren't vegan.
In this post I want to emphasise and feature - and link to - all the breads I make that are vegan - the great majority.
I want to look at the different 'natural' ingredients that recipes often call for, that aren't vegan, and, either discount them altogether, or suggest alternatives:
Eggs. Eggs are completely unnecessary in bread - and there is no necessity for any egg replacement. None! Ever!
As an aside, eggs (or egg replacements) are also unnecessary in:
Pancakes
Cakes
Pasta
Pastry
Butter. Where ever you see this in a recipe, replace with a similar amount of olive oil. (I use Lidl's - or Aldi's - Extra Virgin Olive Oil which is cheap, and comes high in the Which? Magazine tests.) But as a general rule, you can use as much or as little as you choose. Olive oil adds flavour and helps keep the bread fresh for longer. Other vegetable oils don't seem to add much to bread - with the exception of the sunflower oil in which dried tomatoes have been soaked. When this oil is added to a pizza dough, it makes a wonderful crust - crisp, a little like short-crust pastry!
Cheese. This is used mainly as a pizza topping, in breadmaking - and, as you'll see, there are so many toppings that can be used in its place. Not as a cheese replacement, but as flavoursome toppings in their own right. Otherwise, in cheese rolls for instance, vegan cheese or other tasty alternatives can be used.
Meats of all sorts. Not even in mincemeat! :) (Although in the US some still quaintly believe that this Christmas-associated ingredient should contain meat! Ugh!) Not necessary in any shape or form.
