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Easy Vegan Wheat Bread

What you need: 

2 1/2 cups warm water
2 tablespoons active yeast
1/2 cup molasses, divided
3 cups whole wheat flour
1/4 cup vegetable oil
1/4 cup nondairy milk (I use soy)
1 teaspoon salt
3 to 4 cups unbleached white flour, divided

What you do: 

1. Mix water, yeast and 1 tablespoon of the molasses together in a large bowl. Pour in the 3 cups wheat flour and mix well. Cover the bowl with a towel and place in a dry place. Let it sit for a minimum of 20 minutes, up to a day!
2. Pour in the rest of the molasses, oil, milk and salt. Mix together. Begin adding white flour 1/2 cup at a time. Begin kneading the vegan bread in the bowl when it becomes dense, and it is still a bit sticky.
3. Add another 1/2 to 1 cup flour as you knead the vegan bread. Knead it for 5 to 10 minutes until it is smooth and elastic. Cut the dough into 2 equal parts.
4. Grease 2 (8 1/2x4 1/2") bread pans, shape the bread pieces into loaves, and place them in prepared pans. You can also make 24 rolls, or 1 loaf, and 12 rolls. Cover pans with a towel in a warm place and let the dough double in size. This will take 1 to 1 1/2 hours.
5. Preheat oven to 350 degrees F for loaves or 375 degrees F for rolls.. Bake loaves 35-40 minutes, and rolls for 20 minutes.
This is super easy to make. Most of the time is spent letting the dough rise and bake. You don't spend much time in the kitchen, I swear!

Preparation Time: 
1 hour, Cooking time: 20-40 minutes
Cooking Time: 
20-40 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This was my first attempt of making homemade bread and it was really easy.  Instead of molasses I used raw coconut butter because i didn't have any on hand. I also added 1/4 tsp almond extract, and walnuts.  With  loaf 1 - I added cranberries and a sprinkle of allspice and it came out really good. The 2nd loaf I left plain. Overall this is a good recipe i just wish i had added the molasses or some kind of sweetener. 

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The bread tastes good.  But mine came out really dry and crumbly... doesn't hold together well.  Maybe I added too much flour or cooked it too long?  Any ideas?

I'm new to making bread, so I don't quite know how to achieve the consistency I want.  I might have added too much flour because I was kneading it, it was getting super sticky so I threw in flour to avoid this...

???  I don't feel like I can give it a valid rating when I have no idea what I'm doing lol

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This was my first ever attempt at bread, and it was a lovely experience.  I'll admit, I'm not loving the taste, but I think I know why (looking for thoughts on this...): I, too, probably would have used much more than 3 C of flour the 2nd time around.  But, not having any prior experience, I was afraid of adding too much.  It was still a little sticky.

Now, the consistency of the finished product seems fine, but my bread tastes almost too yeasty.  ?  Could that be because the recipe should have had more flour (which would change the ratio of yeast versus rest of recipe)?

Regardless, I'll try this again.  I'm eating what I made...3 year old son is not impressed yet.  ;)

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I love this bread! Usually my yeast breads are horrible, but this one came out amazing. I halved the recipe, and used agave nectar instead of molasses. It tasted amazing, and went great with my bowl of split pea soup. I will certainly be making this again! ;)b

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This bread is wonderful.  The recipe makes a lot of bread, and I didn't want to waste it so I sliced it and froze it...it worked wonderfully and tasted fresh after defrosting.  I can't wait to make the raisin bread version!!!!

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:)>>>

My roommate and I made this and we loved it! We also glazed agave on the crust to add some sweet flavor!

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I LOOOOOOOOOOOVED this bread! I used 1/4 cup molasses and 1/4 cup maple syrup. I also added sliced almonds, crushed walnuts, and sunflower kernals to the dough.
I tried adding oats and sunflower kernals to the top of one of the loaves but about 3/4 of it fell off after it came out of the oven.
I highly reccomend this bread!!
8-)

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I have to say that...  :D this is great!  ;)b My husband is diabetic so we really try to eat whole wheat bread but any of the previous (and probably non-vegan) recipes I've tried ranged from not going to do again to good but complicated/too many ingredients. I was concerned about the amount of sugar in the molasses so I changed the recipe just a little. I doubled the recipe because I get tired of making bread all the time (hubby goes through it easily).
~~~~~
Altered Recipe:

6 c. Whole Wheat Flour
6 c. Bread Flour
2 TBS. SAF Instant Yeast (MUCH better than the packet stuff and I get it at our local health food store)
2 TBS. Plain Soy Milk Powder
2 tsp. Salt

Dump it all into a bowl and mix together with a large wire whisk.

Then add:
5 1/2 C. Warm Water (adding the extra amount from the soy milk measurement)
1/4 c. Sugar-Free Imitation Honey (malted from corn)
1/2 c. Dark Molasses
1/2 c. Canola Oil

Proceed with recipe adding up to 2 c. Bread Flour to the dough until no longer sticky.
~~~~~

This makes a HUGE batch that was really fun to kneed, but the best part was not having to let it rise before putting it into the pans! The pan I use is this one:
http://www.joann.com/joann/catalog.jsp?CATID=cat3249&PRODID=xprd388283

A single batch of this bread would fit into ONE pan! Same shape and size as the cheapo bread from the store, but Much better for you! Plus it helped the dough not rise so much in the middle (compared to my regular size loaf pan that ended up looking like a gigantic mushroom) so it will work great for sandwiches. Now I have it all sliced up and in the freezer. (Next time I'll take pics of the bread in the big pan.)

I really love this recipe (with the sugar-free alterations) it is not too sweet at all, but there is only about 2 TBS. of molasses per loaf (my version = 4 standard loaves)
P.S. Hubby thought it was great too!  :w00t!:

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This is a great recipe!  The texture  came out really great, not too dry but not too doughy.  However, I did make one enormous loaf rather than two smaller ones, so I had to increase my oven time to about an hour.

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Double the salt, and this recipe is golden.

S

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