In my last shopping trip to Lakeland I discovered Vitamin C in the bread section, as an additive. I thought it’s interesting and I wanted to try to bake bread with vitamin C. I made yesterday a loaf with fast action yeast and it was beautiful. As we almost finished it, it’s likely I’ll have to bake another batch tomorrow. Next time I’ll try to prove it only once, I will update the recipe if something spectacular happens. For this bake I used only 150g of wholemeal flour because I ran out of it and didn’t manage to do my usual mix of 50/50.

Ingredients for 1 loaf of Bread with vitamin C:

– 150g strong wholemeal flour
– 350g strong white flour
– 1/2 tsp vitamin C
– 1/2 tsp salt
– 1 tsp fast action yeast
– 2 spoons of oil
– 300ml lukewarm water

Mix the flour, add the vitamin C, salt, yeast and mix them again. Pour the water and the oil and stir with a spoon until it becomes a thick batter. Tip the batter and the rest of the flour on the worktop and start incorporating it. You can also make the dough in the food processor.
Knead the dough for 5 minutes, put it in a bowl and cover it with clingfilm or a tea towel. Leave it to rise for 40 minutes or until it doubles in size.

Put the dough into an oiled baking tray and leave it to rise for another 30-40 minutes. Preheat the oven at 200C / 180C fan. Brush the loaf with salted water. Bake the bread for 30 minutes. Test it with a skewer and the bread is baked when the skewer comes out clean. If the skewer is not clean leave it for another 5-10 minutes.

Leave the bread to cool for a few minutes, then transfer it on a cooling rack.

I think the best way to enjoy fresh bread is with vegan butter and sea salt on top.

Have you ever baked bread with vitamin C? If you did and blogged about it, please leave me links in the comment so I can have a look.