Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  

Ask a Vegan Baker

Our community would love to help you with your vegan baking questions. Please log in to ask or answer a question. Want to be on the Ask a Vegan Baker answer team? Contact us!

Eva
Eva
Offline
Resolved
0 votes
Hi, I'am from Denmark (living in Norway), and here we have a lovely bread, called "Stone Age Bread". The simple recipe is: 6 egg, 1/2 cup of oil, 2 teaspoons salt, 120 grams of each ingredient: *almonds *walnuts *pumpkin seeds *sesame-, *flax-, and sunflower seeds. All mixed together (nuts shall not be chopped), and poured into a bread mold. Baking in 1 hour, 160C.

I want so badly to replace the eggs. I have tryed with different egg replaces, but it do not work, because the bread is so heavy. The best I have tryed, is replace the egg with 2 cup of water and 4 teaspoons xanthangum. The bread holds its shape, but it's wet, even I keeps it in the oven for a long time (1 hour, 200C). I also have the bread in the warm oven 1 hour after the oven is turn of.

I dont want to replace the egg with gluten or any flour with gluten. Do you have a good suggestions? I would be very happy and thankful for your answer. Thank you soo much!! :)

http://livsmagasinet.no/wp-content/uploads/2013/01/Steinalderbr%C3%B8d-enskive1.jpg
Saturday, February 02 2013, 12:07 PM
Share this post:

Accepted Answer

Wednesday, March 06 2013, 07:35 AM - #Permalink
Resolved
0 votes
Hi, Eva. I found a bread very similar to the one you refer to on the My New Roots food blog. I noticed it because I shared it with a Danish friend of mine, coincidentally! I have not made this recipe yet, but her key ingredient appears to be psycillium seed husks. Please do look at it. Click on her logo on the website to get to her blog, then scroll to the entry for February 13, 2013. http://mynewroots.org/site/
Barbara
The reply is currently minimized Show
Responses (8)
  • Accepted Answer

    Eva
    Eva
    Offline
    Sunday, February 03 2013, 12:38 AM - #Permalink
    Resolved
    0 votes
    I forget to tell, that in the bread with xanthangum, I have chopped the almonds and walnuts first. I also have grind the flaxseed and adding boiling water.
    The reply is currently minimized Show
  • Accepted Answer

    Mattie
    Mattie
    Offline
    Wednesday, February 06 2013, 01:42 PM - #Permalink
    Resolved
    0 votes
    Hi Eva! Great question. That bread looks great! I can imagine how it must taste being just nuts and a little bit of salt. The oven must slightly toast the nuts, giving the bread a nice toasty crunch. I imagine the eggs give it a satisfying chew? And it's flourless which is especially interesting.

    Unfortunately, baking recipes with about 4 eggs or more are usually not able to be veganized because nothing works quite like an egg in the absence of gluten and sweet syrups when you really want to bind. In the Stone Age Bread case as I'm sure you know, the egg is working as both a binder and a flour substitute. There's no gluten-free ingredients I know of that will both bulk up and act like flour and bind to the level that 6 eggs would, especially without being sweet.

    I would steer you in the flax meal teamed with xanthan gum method but it looks like you went down that road already. And yes, xanthan gum is a little too good at holding onto water as you've found. I've had the same issues in angel food cakes I've been working on.

    If you wanted to go with a little bit of sweetness which may be a little less traditional, you might be able to use corn syrup, golden syrup or agave syrup (in order of preference). This would allow the baking to cause the sugars in these ingredients to firm up the loaf while baking, possibly adding some chewy binding. I still like the idea of ground flax seeds with water mixed in and maybe a touch of xanthan gum.

    Overall though, I think it will be next to impossible to veganize this bread. I really hope it's possible though because I want to eat it! Let me know if you have any luck!
    Like
    1
    The reply is currently minimized Show
  • Accepted Answer

    Eva
    Eva
    Offline
    Thursday, February 07 2013, 11:55 PM - #Permalink
    Resolved
    0 votes
    Thank you so much, Mattie, for your good and informative answer. Now, I understand a lot more! I will follow your advice. In the first instance, I will try the recipe as crispbread
    Yes, the bread (with egg) taste amazing, and BTW, it's burn fat a lot, I allways loose weight when I eat it. I can really recommend you to try it. And if you can find eggs from happy, free hens, it can maybee be ok, until a better solution appears. :)
    The reply is currently minimized Show
  • Accepted Answer

    Eva
    Eva
    Offline
    Thursday, February 07 2013, 11:58 PM - #Permalink
    Resolved
    0 votes
    PS: I add 1/2-1 cup of raisins and 1-2 drops af Stevia linquid.
    The reply is currently minimized Show
  • Accepted Answer

    Mattie
    Mattie
    Offline
    Friday, February 08 2013, 07:36 PM - #Permalink
    Resolved
    0 votes
    Thanks Eva, I can't wait to try making it with raisins!
    Like
    1
    The reply is currently minimized Show
  • Accepted Answer

    Eva
    Eva
    Offline
    Wednesday, March 06 2013, 08:29 AM - #Permalink
    Resolved
    0 votes
    Hi Barbara!
    Thank you so much for your comment about this. Yes, "Fiber Husk" it the answer, the key!. It's funny, cos theese days, i'm experimenting with this/similar bread, with "Fiber Husk". AND IT'S WORKS!! On the comming weekend, I'll try the use my recipe 100%, and then replace the eggs with F.H..Thanks for link, it looks like a nice bread and a nice blog btw. Wonderful to bake a bread without egg and with lots of health! :D
    The reply is currently minimized Show
  • Accepted Answer

    Wednesday, March 06 2013, 08:34 AM - #Permalink
    Resolved
    0 votes
    Yay! I'm so happy to hear it works for you. Eggs are the tricky part of cooking vegan, that's for sure. It's a fascinating science. Sometimes I think people just threw eggs in their food because they had all these chickens. I will make this bread myself very soon.
    Like
    1
    The reply is currently minimized Show
  • Accepted Answer

    Mattie
    Mattie
    Offline
    Thursday, March 07 2013, 03:11 PM - #Permalink
    Resolved
    0 votes
    Psyllium husks is a great idea! :D
    The reply is currently minimized Show
Your Reply