Vegan Slow Rise No Knead Bread
I like making bread. The problem with a lot of the normal bread recipes is that they end up making two loaves at a time, which is a lot of bread to eat in a short time period! I know that you can freeze a loaf if you need to, but we have a small freezer and space is at a premium. Added to that the fact that I’m experimenting with different recipes to see what we like best, what works best, what works with our schedules, etc.
So this week we tried to make slow rise no knead bread, using this recipe. Overall, this was super easy to make up. Ours didn’t rise as much as we’d hoped (although I have a feeling that the pan I was using was a little too large for the amount of dough). Also, we both found it a little sweet, which was strange because there wasn’t much sugar.
Next time we’re talking about adding some flax, caraway, or sesame seed to it to add a little more texture. I also think that it would be good with some savoury flavouring. I didn’t add any this time because I wasn’t sure what we were going to use it for and decided to err on the side of caution (as rosemary doesn’t really go well with strawberry jam).
We made the dough up in the evening and left it to sit overnight, doing the final rise and baking it the next morning (which took about two hours). I think that once I’m back working again it would work better to make the dough up in the morning before work. That way, I can do the final rise and bake it in the evening, when I have time versus in the morning when I certainly won’t!
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I’ve got a pretty easy loaf for ya that makes a single, roughly 1 pound, loaf. It’s not slow rise though.My substitutions are in parentheses.
1 cup water
1 tablespoon vegetable oil(peanut oil)
1/4 cup honey(1/4 maple syrup)
1 teaspoon salt
1/2 cup rolled oats
2 1/3 cups bread flour(1 1/3c bread + 1c stone ground w. wheat)
1 teaspoon active dry yeast(i’ll up this to 1 1/4tsp)
It’s not a picky loaf. I’ve made the dough in my mixer and the bread machine(I just make the dough in the machine. I bake it in a oven). It comes out pretty soft. Sometimes I’ll add a bit more syrup(up to 1/2c) and oats then add some raisins and cinnamon for raisin bread. I’ve added additional gluten and I’ve forgotten to add it and the loaf didn’t apparently notice the difference as there was no variation in texture.
This is everyone’s favorite loaf I’ve made so far, so make it almost every day now.
What’s the baking time/temperature on it?
I usually bake it at 325F for 20-30 minutes. It’s a modified bread machine recipee so they don’t give a time or temp but that’s how i make it with a well cooked but light crust.
If I’ve added the extra moist stuff, like for raisin bread, I’ll remove the loaf from the pan and bake it for an extra few minutes. I also paint both the pan and the loaf in softened earth balance so the crust can brown before it’s done. A sheet of loose foil sitting on top of the loaf once it reaches the color I want allows it to finish without over browning the top crust. I’m making a basic loaf of it tonight so I’ll let you know exactly what I did and get some pics of the result.
Yay! That would be awesome, because baking bread is on my to do list for tomorrow
my camera batteries were dead so I charged them and am actually making the bread right now.. it’s mixing in the machine (I got pictures) where it will be kneeded for a few minutes and allowed to rise. In about one hour I’ll take it out punch it down and kneed it for the final rise. This one is plain.. straight from the modified recipe.
I actually baked a loaf this morning using your general recipe, although I used agave nectar instead and added some flax seed because we like it. It just came out of the oven about 20 minutes ago and I’ve already had a slice with some hummus.
Its a great recipe and I like that it only makes one loaf at a time
haha! agave is my fallback honey replacement but the first time i attempted this recipe i was out, so i opened cabinets and chattered to my self.. “no agave.. no agave.. what can i use instead?.. Molasses is too rich.. maybe I’ll liquidate some brown sugar…?..”
then London pipes up,”Why don’t you just use maple syrup? you put it in everything else.” It’s true. I have an issue with maple syrup….haha.
I’m glad it turned out ok.