I’ve been making this homemade bread weekly since I eliminated dairy and soy from my diet back in March. Since this easy whole grain bread has been a big hit in our house I figured it was time to share this goodness with all of you as well. It’s perfect for those of you, like me, tend to shy away from baking with yeast. Unlike other homemade bread recipes this one’s easy to make requiring only one bowl and very little kneading.
This vegan bread comes from the Minimalist Baker and it uses simple good for you ingredients. It has a nice crust on the outside while being soft in the middle. Its nice and hearty making it perfect for open-faced sandwiches or toast covered with peanut butter, jam, avocado or butter.
Everyone in my family loves this bread. It’s become a true test of our patience as we all anxiously await for it to cool before slicing in to it. If you can find a quick, easy and delicious homemade bread recipe hold on to it. This recipe’s been tested too many times to count at this point and the few times I’ve tried other homemade breads I keep coming back to this one. Why mess with perfection, am I right?
Leftover slices will keep sealed in a plastic bag on the counter for a few days or in the refrigerator for at least a week.
This recipe comes from the Minimalist Baker.
- 1½ cups warm water
- ¾ Tbsp fast acting yeast (~ 1 packet or 2¼ tsp)
- 2 Tbsp maple syrup, agave, or honey if not vegan
- ½ tbsp salt
- 1 Tbsp flax seed
- 2 cups Whole Wheat Pastry Flour
- 1¾ cups Unbleached All Purpose Flour + more for rolling / dusting
- 2 Tbsp rolled oats
- 2 Tbsp raw or roasted sunflower seeds (Optional)
- Combine warm water (like bath water, or 110°F), yeast, maple syrup or sugar, salt, flax seed and flours in a large mixing bowl and stir. The result will be a sticky, rough dough. If using a stand mixer, beat at medium speed for about a minute. Otherwise just use a spoon to stir until well combined and when it can no longer do the job, knead and turn it in the bowl with your hands. Add flour until the dough is no longer sticking to the sides - about 3¾ cups total.
- Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise for 2 hours at room temperature and 2 hours in the fridge. Alternatively, go straight for the fridge for two hours to save time, though a longer rise is best.
- Use fingers to create a small hole in the dough and pour in sunflower seeds and oats. Transfer dough to a lightly floured work surface and knead about 20 turns or until elastic. Form into a loaf-like shape.
- Place seam-side down in a lightly greased loaf pan or baking sheet and sift a light coating of flour over the top to help keep the dough moist. Loosely cover with plastic wrap and let rest for 45-60 minutes.
- Preheat oven to 425°F* toward the end of the dough resting time and place a metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack. Also have 1 cup of hot water ready. When the oven is preheated, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep.
- Place in oven on middle rack, then carefully pour hot water into the shallow pan on the rack beneath. Expect it to bubble and steam; then close oven door quickly.
- Bake the bread for 26 to 35 minutes, or until deep golden brown and risen.
- Remove the bread from the oven and let rest in the pan for 5 minutes. Carefully remove from pan and transfer to a cooling rack to cool. Let it cool completely before slicing for best results (otherwise it can be doughy in the middle).
- Store leftovers in a plastic bag at room temperature for up to a few days or keep in the refrigerator for longer storage.