Bread & Spread: Savoury edition

Are you team closed sandwich, or are you all-in on open-faced sandwiches? Either way, it all comes down to the basics: the perfect bread and toppings. Our sandwich set combines a rustic seeded bread baking mix with deliciously creamy tomato basil spread. The ultimate formula for a vegan feast! As soon as the oven beeps, a dark, crusty loaf with a seed-packed moist interior is just waiting to be sliced, spread, and eaten.  And it gets even better: with 40g of protein and 10g of fibre per 100g, this bread mix lets you bake not just one, but two protein- and fibre-rich loaves. Top it with our savoury spread made from tomatoes, basil, and sunflower seeds and suddenly your plate feels like it has been transported straight to sunny Tuscany. Add a few olives, cucumber slices, tofu and tuck in! Order the bread and spread combo now, bake your own vegan bread, and get spreading!

More than just sandwich ideas

With our bread-baking set, you get two KoRo favourites in one handy bundle. Not only does it give your taste buds something to look forward to, but it’s also kinder to your wallet, as the bundle gives you an attractive 10% saving compared with buying the products individually. And because it’s a virtual bundle, we skip the extra outer packaging, so everything is ready for your favourite sandwich recipes. It’s the ideal way to take your packed lunches to the next level. Never have enough bread ideas up your sleeve? Discover our sandwich sets in the protein bread and fitness bread versions for even more variety!

Baking vegan bread has never been easier

Baking bread doesn’t get much easier than this – KoRo promise! All you need to do is knead 300g of the mix with 265ml of water for around 5 minutes until you have a smooth dough, then shape it into a loaf. After that, choose the method that suits your schedule:

• With proving time (for maximum development): Leave the dough in a loaf tin or on a baking tray at 35°C for around 50 minutes. Bake in a preheated oven at 220°C using conventional top and bottom heat for 5 minutes, then finish baking at 170°C.
• Without proving time (when you’re in a hurry): Place the loaf straight into a cold oven. Bake at 220°C for 10 minutes, then reduce the temperature to 170°C.

The total baking time varies between 45 and 55 minutes depending on the shape. Extra tip for an especially crisp crust: place a small, heatproof bowl of water in the oven while the bread is baking. Order your bread set and get baking!