Macro Bread VeganBakedSolid

by Kronn8
Last updated July 8, 2018 Copy
AmountIngredient$ / daySource
358gSignature Kitchens All Purpose Enriched Bleached Flour$0.41Safeway
81gSignature Kitchens Old-Fashioned Oats$0.30Safeway
56gMyProtein Impact Whey Isolate Unflavored$0.99MyProtein
1.25mlSalt, table$0.00
58gSignature Select Pure Olive Oil$0.75Safeway
1pillSignature Care Century Adults$0.00Safeway
1pillSignature Care One-Per-Day Odorless Fish Oil 1200 mg$0.00Safeway
Amounts for:
Total Daily Cost:
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  1. Mix the dry ingredients in a large bowl. Make a well in the centre.
  2. Heat the water to boiling.
  3. Pour the oil to the well in the centre of the dry ingredients, then pour the water into the oil, and mix until homogenous.
  4. Cover it with a wet paper towel to prevent the dough from drying. Leave it for 1 hour.
  5. Put some oil or cooking spray on your hands. Divide the dough into as many portions on you would like. Knead each portion between your hands until it is homogenous, then mould it into a ball. Place the portions on a baking tray lined with parchment and leave them for 1 hour.
  6. Preheat the oven to 220 °C (425 °F) and bake for 12 to 20 minutes. The greater the number of portions into which you divided the dough, the less time they will need to bake.
  7. Bake until golden brown and the loaf sounds hollow when tapped underneath.
  8. Cool on a wire rack.

Nutrition Facts

Amount Per Day
58% Carb, 17% Protein, 25% Fat
% Daily Values*
Total Carbohydrate331g
Dietary Fiber 20g
Total Fat65g
Saturated Fat10g
Monounsaturated Fat2g
Polyunsaturated Fat3g
Omega-3 Fatty Acids0.77g
Omega-6 Fatty Acids0g
* Percent Daily Values are based on "Japanese Daily Reference Intakes (2015)". You may use the Nutrient Calculator to personalise your own profile, then select it from the list on the Recipe Editor tab.
Nutrient Profile: Japanese Daily Reference Intakes (2015)Change

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