This was my first attempt at making a whole wheat vegan bread. I only made half a batch this time as usual since I have never tried it before. Just want to make sure its good! :)
The only thing I noticed differently about this bread is that after it was done rising for the second time, in the bread pan, it did not get any bigger or swell while it was cooking. So pretty much the baked loaf is the same size as it was before it went in the oven.
I have made french bread a couple of times, and I'm pretty sure it was vegan as well, however this was the first time I used Whole Wheat flour!
I simply googled "vegan bread recipe." Then clicked on THIS ONE and decided to give it try.
Here is the recipe:
Ingredients:
4 cups unbleached flour (whole wheat)
1 1/2 teaspoons salt
1 (2 1/4 teaspoon) packet active dry yeast
2 tablespoons extra virgin olive oil
1 3/4 cups hot water (about 105 degrees)
Directions:
1. In a large bowl mix together flour, salt, and yeast, and form a well in the bottom.
2. Pour in water and add the oil.
3. With a wooden spoon slowly pull the flour into the liquid until it's fully adsorbed.
4. Work it into a ball with your hands and place on a floured work surface.
5. The dough should be tacky but not hopelessly sticky. sprinkle flour on the work surface and hands if needed; continue to knead the dough for 5-10 minutes or until the dough becomes elastic.
6. Rinse and grease the large bowl, then place the dough back in it. cover lightly with damp cloth or plastic wrap. let rise in warm place (i usually turn on my oven and place the dough on the stove above it) until double in size (about 1 to 1-1/2 hours).
7. Turn dough back out onto floured surface. punch down and kneed slightly to work out air bubbles.
8. Divide the dough in half, form round loaves and place on lightly oiled pans. preheat oven to 375 and let dough rise 20 more minutes.
9. Bake 30-40 min until crusts golden. you can also throw 1/2 C of water on the bottom coils 10 minutes in for "crustier" bread.
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