Cottage Granary Vegan Loaf

Cottage Granary Vegan Loaf 3

Cottage Granary Vegan Loaf 4

Cottage Granary Vegan Loaf

This soft loaf is full of goodness and it's tasty too!


  • 2 tbsp. active dry yeast
  • 1 drizzle honey alternative or a pinch of brown sugar
  • cup warm water (105°F to 115°F)
  • cup seven-grain cracked cereal
  • cup multigrain cereal flakes (mixture of oats, barley, and wheat, processed in a food processor or blender, to a course flour. There should still be small pieces of cracked grains throughout.)
  • 2 tbsp Light Brown Sugar
  • 4⅓-4⅔ cup unbleached all-purpose flour
  • cup warm soy milk (105°F to 115°F)
  • ¼ cup vegetable oil
  • 1 tbsp salt
  • extra multigrain cereal flakes (for sprinkling)
  • 1 tbsp olive oil (for brushing)


  • In a small bowl combine the yeast, honey, and half cup of water. Stir to dissolve. Let stand until foamy, about 10 minutes.
  •  Mix 1 cup flour with the multigrain cereal flakes, seven-grain cereal and light sugar.
  • In your bread mixer, combine the remaining ¾ cup warm water, warm milk, oil, granary flour mixture, and the yeast mixture. Add the salt and one cup more of the flour. Whisk hard until smooth, about 1 minute. Let sit, uncovered for 30 minutes.
  • Add the remaining flour ½ cup at a time, until a soft dough is formed that just clears the sides of the bowl.
  • Knead the dough by hand until light, springy and smooth, about 2 minutes. Add only 1 tbsp of flour at a time to prevent sticking. It will retain a slightly tacky quality. Place in a deep greased container, turn once to coat the top, and cover with plastic wrap. Let rise at room temperature until doubled in bulk, 1½ to 2 hours.
  • Turn out the dough onto a lightly floured work surface and divide into 2 equal portions. Form the dough into 2 loaves and place them in the bread pans. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 45 minutes. 20 minutes before baking, preheat oven to 375°F, with a baking stone if desired.
  • Gently brush the tops of he loaves with the olive oil. Bake in the lower third of the preheated oven until the loaves are golden brown and the bottoms sound hollow when tapped, 35-40 minutes.
  • Remove to racks and cool completely before slicing.


The bread can also be made into round loaves by dividing the dough into 2 equal portions. Cut each portion into uneven pieces. Form the larger pieces into tight round loaves. Place them on a greased baking sheet sprinkled with the extra granary flour. Form an indentation in the top of each loaf. Shape the small pieces into a tear drop shape and place them on the indentations of the large loaves. Poke through the middle of each loaf with your finger, right to the middle of the bottom. This joins the 2 sections to form 1 loaf.


Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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