homemade vegan bread

This is the recipe I use for everyday bread that "just works" every time.  I usually mix in 15% whole wheat flower with all-purpose flour, which makes it a bit heavier than white bread.  I think it has more flavor and better for toasting than all-white bread.  It is easier to eat and better for sandwiches than all whole wheat bread.

 

Ingredients

Yeast Prep

  • 2 1/2 cups warm water (about 110-120 deg F)
  • 1 tablespoon sugar
  • 1 tablespoon yeast

Bread Mix

  • 2 tablespoons sugar
  • 1 tablespoon salt.
  • 2 tablespoons vegetable oil
  • 1 tablespoon wheat gluten (optional)
  • 1 cups whole wheat flour
  • 5 cups unbleached all-purpose flour

Bread Preparation

  • White flour on hand for kneading.
  • Butter (vegans use fake butter or vegetable oil) for greasing bread pans.
  • 2 Bread Pans.  I suggest the 9x5 size, about 2 3/4 height.

Procedure

  1. Dissolve 1 tablespoon of white sugar in 2 1/2 cups warm water.  Stir in 1 tablespoon of active dry yeast and let "proof" for 5 mins.  You should be able to smell some slight fermentation and see some foam.
  2. Oil a medium-large bowl with vegetable oil and set aside.
  3. Mix the wheat flour, wheat gluten, salt, 2 tablespoons sugar, and two cups all-purpose flour in a large bowl.  The reason not to add all of the flour is that it would be hard to make the mixture uniform if it was that thick to begin with.
  4. Add the vegetable oil to the yeast mixture and mix well.
  5. Pour the liquid into the dry mix and stir or whisk until uniform.
  6. Add 1 cup of all-purpose flour at a time and mix well.  I use a wooden spoon, except for the last cup when I usually need to use my hands.
  7. Drop the mess out onto a smooth, floured surface and squish it all together.  Knead the dough for 7-10 mins with floured hands until smooth and consistent, dusting the surface with flour so it doesn't stick.  It will become elastic and may still be a bit sticky at the end.  Dust with flour as needed. Search for a video if you need help kneading...
  8. Put the dough in the oiled bowl, cover with a towel and let rise until about double in size.  This takes anywhere from 30-60 mins, depending on the temperature.bread dough 1st rise
  9. Coat 2 bread pans with butter, fake butter, or vegetable oil.  Add a heaping teaspoon of flour and shake the pans with different sides down until all the sides are coated with flour.  Split the dough in half.  Gently pat it and shape it to roughly the size of the pans before dropping it in.  Let it rise in a warm place until the pan is filled.  This can take anywhere from 1 to 2 hours, depending on the temperature.bread dough 2nd rise
  10. Bake the bread at 375 deg F for 32mins (I got instructions for 30-35mins and 32 just works).  If the pans were greased right, the finished bread should fall out of the pan when knocked on its side.  Let cool on a wire rack for a few hours before slicing.  This is recommended because "science", but sometimes you can't wait...  It will also make it easier to slice. bread cooling

Notes

Wheat gluten is added to "all-purpose" flour to make it better for bread: Better rising and holding together for sandwiches. Better yet, you can buy special "bread flour" made for this purpose.

Bread pans: I originally had wider "quick loaf" bread pans someone gave me (shown in the photo of the 2nd rise). There is nothing wrong with them but the bread comes out shorter and narrower. I prefer the 9x5 inch bread pans because it makes the bread closer to "sandwich size".

Like I mentioned at the start, the best feature of this bread is the way it makes toast. Here is a serving suggestion: Cinnamon sugar, peanut butter, and smashed blueberries with honey.  Enjoy.

 toast