Bake With Mi: Vegan Flax Bread (using our bread mix!) | Mi & Stu Gluten Free Foods

so me and I thought out hi welcome backto baking with me I’m me of means dofoods in Montreal we are a gluten-freedairy-free nut free food facility andhave many products that go out into theworld through retail channels ordistribution through the food serviceindustry and now we’d like to make iteasy for you to bake our deliciousproducts at home so today we’refeaturing the Fox bread mix which isvegan sandwich bread very lightdelicious very easy to make and you canuse it for anything you can make itFrench toast grilled cheeses sandwichesjust toast and in coming in comingvideos we’ll be telling you an idea thatyou could do using this bread so let’sget started making the bread first thingthat we’re gonna do is in the packagethat you get from us you’ll get someground flax that we’re going to use tomake flax egg you’re gonna get the yeastof course you’re gonna get the flour mixand then you’re gonna get organic canesugar which this is not okay so to makea flax egg we’re going to take ourlittle flats ground flax this is boilingwater and we just add the boiling waterto the flax and mix it up and it has tosit for about 10 minutes in order forthe flax gel to kind of solidify and itreally becomes the consistency of an eggso[Music]and we’re gonna wait ten minutes theother thing that needs 10 minutes aboutis the yeast that we’re going to riseright now with the water a small amountof sugar that comes in our package theorganic cane sugar we’re gonna put itinto our water which is anywhere betweena hundred degrees and 110 degreesFahrenheit and we’re gonna sprinkle ouryeast on top now you can either just letthe yeast sit there if you like and itwill activate I’m a little bit moreaggressive so I like to mix it alltogether and then I’m gonna let it situntil it bubbles up really nice okay sothat’s gonna take a bit of time but notlike a terrible amount of time hey youknow in my bowl the way that I like todo it is I like to put all my wetingredients in first and then I add mydry ingredients and I just mix it all uptogether so while we’re waiting for theyeast to activate this is the size panthat I use for this kind of a bread it’swhat does it say here it’s about a fourby eight by two and it’s a loaf pan andit’s treated but I’m gonna spray itanyways canola cooking spray because Idon’t like one of my things stick so ifyou have a coated pan you don’t need tospray it if you’re worried you can sprayit or just oil it with a paper towel andsome oil okay we’re gonna need some oilso I’m using canola oil you can reallyuse any oil that you like like olive oilwould be good or corn oil if you like tobake with corn oil and then this is avery very small amount of apple cidervinegar thatyou’ll have to have on hand in yourhouse but it’s really a tiny amount perbread it’s about a teaspoon so I’m gonnaput my vinegar and my oil and my flaxegg and now they’re just waiting for theyeast to activate the other thing that Iwant to mention was that we’re gonnarise the bread for like 10-15 minutes ina warm place so what I do is I turn onthe lights under my counters or over mycooktop and I’m gonna spray a piece ofsaran wrap with some cooking spray so itdoesn’t stick to the top of my bread andI’m gonna have that ready for where youneed it and I’m gonna cover the breadsorry for my back t-shirt I’m gonna putthe saran wrap just lightly on top ofthe loaf and I’m gonna cover it with adish towel and leave it under the lightsfor about 10 minutes so it can rise andthen we’re gonna throw it in the oven sothat’s the longest part is the waitingpart if you can coordinate your yeastwith your flax gel so you’ll be savingsome time my yeast is starting to rise Idon’t know if you can see it Bert’s tobubble I like for a little bit moreaction to happen what I think is reallycool is that the yeast is really aliveand so when yeast is really alive it’skind of freaking how chemistry works soit’s still just I’m doing someinteresting action and we’re waiting forthat it’s not that exciting I know it’slike watching yeast rise or grass growwhich we’re doing also these days in mybackyard we’re watching a grass growwe’ve all watched our hair grow throughthis and that’s why we all look a littlebit crazy but that’s okay my kids cutthe back of my hair a few weeks ago andand now I don’t know what to doanymore I think I’m gonna have to startwearing a hat oh the yeast is lookingfabulous just fabulous so I’m going toget my mixer ready ready but you knownow it’s really ready so this is for onebread this is all you’re gonna need itcomes in the package it already has saltin it and it has this has ground flax init and xanthan gum and then our flourmix that we use for this kind of breadand the really cool thing about thisbread is that it’s really simple so ifyou want to doll it up you can sew onthe top before you throw it in the ovenyou can sprinkle on it any kind oftopping that you think would be greatfor example you can put oats you can addseeds if you want we make another breadwith this base that’s a seated bread ithas pumpkin seeds and sunflower seeds init which we also sell as a flour mix butif you want to add those things to thisbread just on the top or you can addhemp or any kind of fun thing and itwould be really good for you – tell mewhat you think would be great to add soyou can just comment in the comment barand let me know what toppings do youthink would be interesting I’m ready soI’m gonna put the east end and one ofthe reasons I like to mix it up like Ido is because sometimes the sugar getsstuck on the bottom of the measuring cupand that bothers me okay and then I’mgonna dump my dry end and then I’m gonnamix it now you can actually make thisbread without a mixer you don’t have amix three youjust have to work it a bit with yourarms I have a mixer so I’m going to letmy arms be flabbymy opinion may be working with some waysbut anyways it needs like a good mixthat’s it come on it’s ready which isgood because the battery light isflashing on the camera means that we’regonna probably get a second so hold oneverybodybattery camera everybody just relaxOh so it’s a little bit sticky as youcan see but it shouldn’t really causeany issues you don’t really need totouch it you just need to scoop it intoyour bread pan like this throw a littlebit on the counter okay I like to evenit out a bit so that my breath slicesare roughly the same size otherwiseyou’ll end up with a big hump in themiddle and your little pieces at the endwill be super tiny okayI’m just gonna put my saran wrap over itlike that and I’m going to put my dishtowel on top like that and I’m gonna putit just here under this slight I canfeel the work it’ll get enough warmththat it will rise and I’m just gonna seta timer ah here it is for 10 minutes andI’m 10 minutes we’ll be back momentslater and to look at it you wouldn’tthink it really did arise but it didrise the textures a little bit differentand now we’re gonna put it into our 350degree oven for an hour without burningourselves we’ll see you in an hour I’m Iwould leap in so much fire is gonna gooff in like 43 seconds I’m gonna take mybreadand wait oh I’m walking through thekitchen but there she is her name isLucy and she likes to bake as well soI’m gonna take my bread out and we’regonna have a look and hopefully yourbread is going to be beautiful because Ican’t imagine why it would be but I’lltake this next 23 seconds to justmention that I really love to see yourcomments below if whatever they arewhether it’s what toppings you want toput on your bread if any or if you havesuggestions or if you have a joke I lovejokesI’m also blue and there’s my bread youcan see you all of the social mediawe’re linked to you can follow us onFacebook and Instagram and Twitter andsubscribe to our YouTube channel becausewe’re gonna try and put content outevery Tuesday and Saturday and now I’llgo into the oven people a beautifulbread look how lovely it is and it madea nice little noise and it’s just socute and I love it and it’s um it’sreally gonna be something I think okayso I like to take my bread out of thepan pretty much right awayI find that if I leave it in the pan fortoo long it actually starts to sweat andthe bottom of the bread gets a littlebit damp or like thatso I’m just just gonna grab my spatulasorry seems to be a part I forgot to dojust go around the edges even though Isprayed it just to make sure that noget stuck now I have Baker’s hands sothey don’t really get Burch so easilyanymore I don’t suggest that you do thiswithout a mint kind of you might burnyour hand and there’s our beautifullittle bread I can’t see it right now inthis frame I know that’s not for you seebar she booths now I would wait for atleast two to three hours and then Iwould slice it up any way you want soremember like this video comment downbelow follow us go to me and stay calmsubscribe to us on YouTube like us likeus this is whole new meaning to me andkeep watching because we have lots ofreally cool information to share withyou happy baking