Dissolve the yeast in 50ml of the warm water, leave until activated and frothy
Meanwhile, dissolve the molasses in the remaining warm water, and add the olive oil
Mix the flour and salt in a large mixing bowl.
Add both the molasses and yeast mixtures to the flour and mix well using a wooden spoon.
Flour your hands very thoroughly and bring the dough together into as smooth as ball as you can. This dough is quite sticky so don't worry about it being perfect.
Leave it to rest for 10 minutes before kneading it for 3-4 minutes, or until it starts to feel springy. You may need to add more flour if the dough still feels really sticky.
Leave the dough in a bowl, dusted with a little flour, and covered with a tea towel, to rise for 2 hours. Make sure it is in a draft-free room.
After two hours, turn the dough out and divide into two. You can now either 1. shape into balls and place on a floured baking sheet or 2. place in 2 x 1lb loaf tins. or 3. do one of each like I did :) Leave to proof for another half an hour or until the dough has grown by about half.
Preheat your oven to 200c.
Place the loaves in the oven, either on their baking sheet or in their loaf tins and bake for 35-40 minutes.
Be careful with this loaf, it can sound hollow on the bottom but still be a little underdone in the middle if you take it out too early (30 minutes is too early).
Turn out of their tins or slide off the baking sheet and leave to cool on a rack before slicing and spreading with lovely thick vegan butter and enjoying!
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Granary Loaf
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.