Sunday, February 22, 2009

Vegan Wheat Bread

Yesterday I made a delicious batch of homemade bread. It disappears pretty quick around here, but can be stored in the refrigerator for about a week. Enjoy.

Vegan Wheat Bread

2 1/2 cups warm water
4 cups organic whole wheat flour
2-3 cups organic unbleached white flour
2 tablespoon of yeast or two packages
1/2 cup molasses
1/4 cup vegetable oil
1/4 cup soy milk
1 teaspoon salt

Mix water, yeast and 1 tablespoon of the molasses together in a large bowl. Pour in 3 cups of wheat flour and mix well. Cover the bowl with a towel and let sit for a 30 minutes.

Pour in the rest of the molasses, oil, soy milk and salt. Mix together. Begin adding flour, a 1 cup at a time. I mix the dough in my Kitchen Aid mixer with the dough hook until it is smooth and elastic, but you can also knead by hand.

Split the dough into two, equal parts. Shape them into loaves and place them into two greased bread pans. Cover pans with a towel in a warm place and let the dough rise until it doubles in size, about an hour to an hour and a half.

Bake at 350 degrees for 35-40 minutes.

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