Tuesday, April 6, 2010

Vegan Whole Wheat Bread

I was a woman on a mission; a mission to bake bread. It was definitely a day of experimenting... lets just say the birds have a lot of breadcrumbs now!!
In the end though, I think I came up with a winner! It starts out very similar to my fantastic pizza dough recipe, and with that, how can you lose!

2 cups warm water
2 cups whole wheat flour
2 pkgs active dry yeast
1 tsp salt
1/3 cup agave nectar (I use the dark 'blue' agave)
1/3 cup vegetable oil
4 to 4 1/2 cups bread flour

In a bowl, add warm water and yeast. Mix a bit and let yeast dissolve. Then add agave nectar and stir a bit more.

Use a fork to mix in the whole wheat flour, salt and vegetable oil. Once barely mixed, gradually add the bread flour.

Once mixed, turn out onto a floured surface and knead for 10-15 minutes. When smooth and elastic, put in oiled bowl, turn to cover dough with oil and cover with a damp cloth.

Put in a warm spot and let rise for about 45 minutes or about twice the size it started. At that time, punch down dough and shape into two loaves; put in greased bread pans and cover with cloth again. Let rise for another 30 min or so.

Bake at 375 for 25 to 30 min. When done, take out of oven and let sit for a good 45 minutes. Note: they will be hard on top when you take them out. Once cooled, they will soften.

This bread is great for sandwiches, french toast or just to munch with some jelly or peanut butter. My dear friend Lindsey posted another recipe that I'm dying to try too. She loves it, so I'll let you know how that goes!

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