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Preheat the oven and get ready to bake these four fabulous breads

The Margot

When I opened the bakery we tested several loaves in this style; fairly simple with a wholewheat starter, rye flour for structure and flavour, and enough water to make a daily loaf that could sit in a kitchen for a day or two or three; suitable for toast, sandwiches or with salad or soup for dinner. It’s the most popular loaf at the bakery and it’s the yardstick by which we measure how good all the products are.

By Michelle Eshkeri

Makes 1 x 800g loaf | Prep 30 mins plus resting, chilling and proving |

Cook 45 mins | Calories 193 (per 100g)


70g (½ cup) wholewheat flour

3 tbsp water

1 tsp wholewheat starter

(8-12 hours after last



350g (2½ cups) strong white flour

40g (⅓ cup) wholegrain rye flour

335g (1½ cups) water

1½ tsp sea salt

rice flour, for dusting

sunflower oil, for greasing

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Vegan cheese special - October 2019
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About Vegan Food & Living Magazine

Vegan cheese is the one thing that still divides opinions in the vegan community, so if you can't find one you like, try making your own! We've got plenty of delicious vegan cheese recipes to inspire you this issue, from authentic blue cheese to melting mozzarella sticks and smoked Cheddar. You have to try them! Also this issue, we reveal how to take the classic Mac n Cheese to the next level, share posh takes on potatoes and reveal how to cook some of high street chain Wagamama's best vegan dishes. If that's not enough, we share top tips for starting off on a zero waste journey, show how to use up your food waste and reveal easy ways to better self-care. Plus we have part 2 in our Remarkable Women on the Frontline for Animals series.