12 July 2010

No Meat Zone Recipes: Vegan Canadian Bounty Bread


Canadian Bounty Bread
Serves 16

  • 1 cup fresh or frozen blueberries
  • 1 tbsp diced dates
  • 1/4 cup water
  • 1 cup flour
  • 2 cups whole Red Fife wheat flour
  • 1 tsp vital wheat gluten
  • 1/4 cup potato flakes
  • 1/4 cup soy milk powder
  • 2 tbsp ground flaxseed
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp grated orange zest
  • 1 tbsp instant yeast
  • 1/4 cup brown sugar
  • 1 cup warm water
  • 1/2 cup warm cranberry juice
  • 2 tbsp canola oil
  • 1 1/2 cups cooked and cooled wild and brown rice blend (I made my own)
  1. Combine berries, dates and water in a small saucepan and place over medium heat.
  2. Cook until berries are very soft, about 10 minutes, then roughly mash the mixture with a fork. Continue cooking until the berries have a jam-like consistency, about 10 minutes. Remove from heat and cool completely before using it (you can also make this 2-3 days in advance and store, covered, in the refrigerator).
  3. In a large bowl, combine flours, gluten, potato flakes, soy milk powder, flaxseed, salt, cinnamon, nutmeg, orange zest and yeast, whisking well.
  4. In a bowl or measuring cup mix together sugar, water and cranberry juice.
  5. Stir into the dry ingredients and mix for 5-7 minutes, then cover and allow to rest 5 minutes.
  6. Beat in the oil and continue kneading 10 minutes. Re-cover and allow to rest 5-10 minutes.
  7. Turn out onto a lightly greased countertop and knead in the rice mixture - it will all eventually fit, even though it doesn't appear that way!
  8. Place into an oiled bowl, cover and rest 30 minutes.
  9. Roll dough out into a rectangle with it's "short" side the length of the loaf pan.
  10. Spread with an even layer of the blueberry mixture and roll up, jelly-roll style, continuously tucking the edges in to prevent leakage. Place into a greased loaf pan.
  11. Cover and allow to rise until almost double, about 1 hour.
  12. Preheat the oven to 350°F.
  13. Bake loaf 35 minutes, then cover top with foil and bake a further 15 minutes.

Amount Per Serving
Calories: 163.5
Total Fat: 3.5 g
Cholesterol: 0.1 mg
Sodium: 92.6 mg
Total Carbs: 31.0 g
Dietary Fiber: 2.7 g
Protein: 4.5 g

Submitted by Sarah Reid, Food Blogger at What Smells So Good? Twitter: @jo_jo_ba

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Photo Credit: Sarah Reid