Jananas

My friend Breeze and I like to talk baking. She had mentioned her awesome one loaf vegan bread recipe in the comments for the post on no-knead, slow-rise bread. I gave the recipe a try and it was such a resounding success that I had to make a second loaf that day just to keep up with demand for it.

There’s a couple of things that I really like about this recipe. First, it only makes one loaf. Second, its versatile meaning that you can add what you want to it (in our case this normally means lots and lots of flax seed). Third, its damn tasty!

Recipe forVegan Whole Wheat Bread:

• 1 cup warm water
• 1/4 maple syrup or agave (or 1/4 cup honey for the beegans)
• 1 tablespoon vegetable oil
• 1 teaspoon active dry yeast (up to 1 1/4 tsp)
• 1 teaspoon salt
• 1/2 cup rolled oats
• 2 1/3 cups bread flour (or mixture of bread & whole wheat flour)
• Additional flour when kneading

Mix water, agave, and yeast together. Let sit for 5+ minutes, or until ‘foamy’. Add to dry ingredients, stirring until just mixed. Roll onto floured counter, kneading until smooth. Place in an oiled bowl, turning to coat dough. Cover with saran wrap or a damp towel. Let rise until doubled in volume (at least one hour). Punch down and knead briefly. Place loaf in an oiled 5×9 pan, covering and allowing to rise again.

Cook at 325F for 25-30 minutes. Done when you hear a hollow sound when you tap the bottom. You can also place a sheet of aluminum foil over the top of the loaf once its browned to prevent further colour from developing.