Vegan Sourdough Bread 

Apple and Cinnamon with Fruity Streusel
V | GF | DF
Makes: 1 extra large loaf (350g mix)




350g LLWF Multi Purpose Nut Free Bread mix

2 tsp baking powder (aluminium free)

1 tsp sea salt

1/2 cup sourdough starter 

1 1/4 cup filtered water




  1. Preheat oven to 180 degrees celsius and line a baking tray with baking paper.

  2. Grind the bread mix depending on your liking (e.g., course or fine) in a blender or food processor with the salt and baking powder, then add to a large mixing bowl.

  3. Add the starter and water to the bread mix then stir to combine.

  4. It will take a few minutes to thicken, when it has turn the mix onto the baking tray and shape into a nice loaf making sure to press it together firmly.

  5. Allow to sit in an warm draught free spot for 1-3 hours then bake in a preheated oven at 180 degrees celsius for 1 hour and 10 minutes or until it sound hollow when tapped with the back of you hand 

  6. Allow to cool slightly before enjoying a nice warm crust! :-) 



  • Make sure that you don't over grind the bread mix were it gets clumpy. I've found that this can create a much denser loaf. Still nice but not as good as it should be. 

  • Stores well in the pantry in a breathable container or in the fridge if it's very hot and especially humid. 

  • Great toasted! add avocado, salt and pepper or cold coconut oil or butter and rice syrup. (Butter and honey if you're not vegan) 

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