Whole Wheat Bread with Sunflowers
When I began searching for plant based bread recipes, most still called for oil. Vegetarian breads often used eggs. I had a hard time finding a good recipe.
When I began searching for plant based bread recipes, most still called for oil. Vegetarian breads often used eggs. I had a hard time finding a good recipe. When I found a recipe that had some potential, I'd tweak it to meet my 'vegan' standards. The result here is a wonderful, healthy whole wheat bread that is easy to prepare, and even easier to make disappear!
- 1 package active dry yeast
- 1/4 cp warm water
- 3 T melted non dairy margarine
- 1 1/2 cps organic soy milk (can use either plain or vanilla)
- 2 T agave nectar for sweetener
- 1 tsp salt
- 3 cps unbleached white flour
- 1 1/4 cps stone ground whole wheat flour
- 1/2 cp shelled, unsalted sunflowers (or use chopped walnuts instead)
Stir the yeast into the warm water. Add the soy milk, the melted non dairy margarine, salt and sweetener. Mix in the unbleached flour, one cup at a time, just till ingredients are blended. Cover this with a towel and let stand for about 30 minutes.
Then beat in 1 cup of whole wheat flour, and add the sunflower seeds or chopped walnuts. Put the dough onto a pastry board, sprinkle with the rest of the whole wheat flour, and knead for about 10 minutes till the dough is smooth and elastic. Add a bit more flour to prevent sticking if needed. (If you have a mixer with dough hooks, knead on kneading speed for about 5 minutes. Check to make sure dough is smooth and elastic. Using a mixer with dough hooks cuts down on kneading time. Also, check your machine for directions re kneading times.)
Transfer kneaded dough to an oiled ceramic or glass bowl. (Do not use stainless steel.) Cover with plastic wrap and let rise for about 1 1/2 hours, or until dough has doubled in size.
Then punch down the dough with fist. (lovingly!) Transfer to surface that has been lightly floured and knead several times by hand. Form dough into a loaf and place in buttered (non dairy) loaf pan. Cover and let rise for a second time until doubled in size. This takes about 45 minutes.
Preheat oven to 375. Brush top of loaf with remaining vegan margarine and bake for 45 minutes until golden brown in color, and when bread sounds hollow when tapped on bottom. Turn of out pan immediately and cool on rack.
Makes 1 loaf.