Food & Drink Magazine

Guest Blogger: In Vegetables We Trust – Buckwheat Bolognaise Garlic Bread Bake, with Basic White Bread Recipe

By Veganbloggersunite @veganblogsunite

The very talented Alexander, author of In Vegetables We Trust, is back with a lovely new recipe. Alex’s first recipe Slow Cooker Chili, Roasted Butternut Squash and Fennel Flatbreads won everyone over during Virtual Vegan Potluck and it’s not hard to see why. His second post Portabello Stew also did not disappoint. Follow In Vegetables We Trust on Facebook. Alex does not believe in Twitter, perhaps we can goad him into starting an account? Please welcome back Alex!

It’s new years eve and I’m already getting started on my new years resolution, to get back into baking my own bread, I baked a couple of basic white baguette shaped loaves. The house smells amazing, I probably look a bit like a weirdo sitting at my laptop smelling a piece of bread, but there is nothing like the smell of freshly baked bread. One of the best memories of my childhood was baking cottage loaves with my dad, even if the bread doesn’t turn out fantastic its a lovely experience to bake it yourself, and even stodgy loafs, when fresh out the oven smell divine!


1 tbsp olive oil
2 Small yellow onions, finely diced
2 cloves garlic, minced
1 cup of finely diced chestnut mushrooms
1 tin chopped tomato’s
1 tbsp Italian herb mix
1 cup buck wheat, rinsed
2 cups passata
1/4 cup tomato puree

1 half-sized baguette
1/2 cup fresh flat leaf parsley
2 big cloves of garlic
2 shallots
a good glug of olive oil

Pre heat the olive oil in a pan on a medium high heat, fry off the onion until softened and add the garlic, fry for a few seconds, then add the mushrooms. Give a good stir round before adding the tinned tomatoes, stock, buckwheat, herb mix and salt. Bring to the boil then reduce to a simmer, cook for 15-20 minutes, until the buckwheat is softened. Stir through the passata and tomato puree, poor the mix into and oven proof dish. Pulse the garlic, shallots and parsley with the olive oil in a food processor, then slice the baguette into 3/4 inch slices and spread on side with the parsley mix and place spread side up on top of the buckwheat tomato sauce, then pop under the grill to toast up. Spoon into bowls and enjoy!

Basic White Bread:


1 tsp active dried yeast
1 tsp sugar
1 1/2 cups tepid water
4 cups strong white bread flour
2 1/2 tsp salt
extra flour for dusting

Dissolve the yeast and sugar in the tepid water, and set aside for a few minutes, it should froth up slightly, If it doesn’t the yeast isn’t active. Mix the salt into the flour, then add the yeast-sugar-water mix a bit at a time, mixing it in with your hands. Knead on a floured surface for 8-10 minutes, until springy and elastic. Place the dough in a lightly oiled bowl and toss around in the oil so the dough it coated, cover with cling film and leave to rise in a warm place for 1 1/2- 2 hours. Once the dough has doubled in size, slice in half and form into two half baguette sizes and place on a baking tray lined with baking parchment. Leave to rise uncovered for anouther 30 miuntes, then brush with cool water, before baking in a preheated oven at 200c/390f for 30 minutes. Allow to cool on wire rack, before slicing.

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By Royal Dingle
posted on 17 December at 12:38
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