Easy Vegan Wheat Bread
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
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!
SO HOW'D IT GO?
Great easy recipe! I substituted half the molasses (I used blackstrap) with honey and halved the recipe. I also used all wheat flour...no white flour, and I seemed to also use more than than the recipe specified. As someone else commented, the molasses does give a distinct flavor but I liked it. The bread was a little on the dense side but it was soft and moist. I topped it with black sesame seeds and golden flax seeds and it turned out quite pretty but a lot of them fell off when I cut the bread. Next time I will mix the seeds in as well as experiment with herbs or nuts or dried fruit. The bread was awesome right out of the oven with some melted Earth Balance! I actually liked this recipe better than the No Knead Wheat Bread recipe.
OMG this is the biggest bread I've ever seen! I only let it rise the second time for about 35 minutes...any longer than that and it would have spilled over. I used just 1 1/2 cups of white flour and the rest whole wheat, I think I added a lot more flour than the recipe said but I didn't measure after 3 cups (for the second addition). I just kept adding until it wasn't too sticky. Really yummy bread though, I'll have to get some better loaf pans so I can make it more often. I resisted toying with the recipe this time but I'd love to play around with additions when I make it again. =)
Mon dieu!! This bread is AMAZING. I made it with pumpkin seeds. Rather than all molasses, I used 1/2 molasses and 1/2 barley malt syrup. This was my second attempt ever at making bread, and it was truly outstanding (the first bread I made was a beer rye bread that was not quite delicious). I plan to make this on a regular basis. The only drawback of this recipe is that the middle of the bread is too 'loose' to cut easily, so may not be so good for sandwiches. Perhaps a little less of a rise would help?? I'm not sure. Other than that, I think that the bf and I have eaten half of the loaf in the hour since it came out of the oven.
How long does this bread keep? Also, does it freeze well?
sure. any bread will freeze well. :)
How long does this bread keep? Also, does it freeze well?
What's a vegan bread loaf pan? I really don't understand why an inert stainless steel pan wouldn't be acceptable. Do they perform an animal sacrifice or something before they pour the steel in the mold? (I need the smiley with the devil horns for here but it's not in the queue!) ;D
This bread recipe is delicious, and absolutely fool-proof. I used maple syrup instead of molasses, and skipped the first 'rising' step, and it came out amazingly light, fluffy, moist, warm, and delicious!!! I used to have a problem with getting my homemade breads to rise properly, but I solved that problem with this easy tip. I preheat the oven to a low temperature-- where it is warm, but bread won't bake in it. Then I turn the oven off, and put the bread dough in it. It rises more than I've ever seen, and more quickly, too.
can i wrap the pans in plastic wrap instead of towels?
I threw some sesame seeds on top before baking. It made it look pretty and the bread tasted good. Thanks for the recipe. ;D
I'm still new at making bread, but this one came out great. I think it might be my favorite that I've made so far! The molasses definitely adds a distinct flavor, but I really enjoyed it.
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