Vegan Whole Wheat Bread
A hearty and nutritious vegan bread made with whole wheat flour and a hint of maple sweetness. Perfectly soft inside with a golden crust, it's the ideal companion for any meal.
Equipment
- KitchenAid® K400 Blender
- Two 12-cup nonstick muffin pans
- Citrus zester
- Rubber spatula
- Sharp knife
- Pastry brush
Ingredients
- 4 cups whole wheat flour
- 2 cups warm water about 110°F or 45°C
- 1 packet 2 ¼ tsp active dry yeast
- 1 tbsp maple syrup or agave nectar
- 1 tbsp olive oil
- 1 tsp salt
- Optional: 1/2 cup mixed seeds like sunflower, flax, and sesame for added texture
Instructions
- Yeast Activation: In a bowl, combine the warm water and maple syrup. Sprinkle the yeast on top and let it sit for about 10 minutes, or until it becomes frothy.
- Mixing: In a large mixing bowl, combine the whole wheat flour and salt. Pour in the yeast mixture and olive oil. Mix until a dough forms.
- Kneading: Transfer the dough to a floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until it has doubled in size.
- Shaping: Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
- Second Rise: Cover the loaf with a damp cloth and let it rise for another 30 minutes.
- Baking: Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until it sounds hollow when tapped on the bottom.
- Cooling: Remove the bread from the oven and let it cool on a wire rack before slicing.
Notes
For an added touch of texture and nutrition, sprinkle in a mix of seeds like sunflower, flax, and sesame. They not only enhance the bread's flavor but also boost its health benefits.