Tag Archives: wheat bread

The best thing since sliced bread

12 Jan


OMG, you made bread!

Patty cake, patty cake, baker men and women. This recipe will supply you with two delicious loaves of whole wheat bread for sandwiches, toast, or whatever it is you like to do with your bread. I won’t judge.

I found this recipe, which I altered a bit because I apparently can’t help myself, in a list of Seven Delicious Vegan Bread Recipes. I also made the foccacia, and highly recommend it. Noooommmm.

Before we begin, a few words of advice:

  • Wear an apron or get cozy with the idea of being covered in flour
  • Buy several packets of yeast because, if you’re anything like me, you’re going to screw up at least your first two attempts at getting it to activate. Apparently yeast is lazy.


  • 2 1/2 cups warm water
  • 1 Tbsp + 3 Tbsp organic molasses
  • 2 Tbsp active dry yeast (one packet)
  • 3 cups + 5 1/2 cups whole wheat pastry flour
  • 1/4 cup organic oil (I rock the sunflower)
  • 1/4 cup organic soy milk
  • 3 tsp sea salt
  • 1 Tbsp ground flax + 3 Tbsp warm water (to make 1 flax egg)

This is how we dooo it, na na na na na, nana naa…


Bubbling yeast. It’s aliiiiiiive!

  1. Mix warm (but not steaming hot) water, 1 Tbsp of molasses and yeast in a large bowl.
  2. Place the bowl somewhere warm (I recommend a microwave that’s been run with a cup of water for a minute), and wait about 10 minutes for foamy bubbles to form.
  3. Stir in the first 3 cups of pastry flour and mix well.
  4. Cover the bowl with a towel and set it back in the previously discovered warm place for a minimum of 20 minutes (or up to 24 hours if you’ve got places to go and things to do).
  5. Mix in the first 3 Tbsp of molasses, along with the oil, soy milk, sea salt and the flax egg.
  6. Begin adding your remaining 5 1/2 cups of flour, a 1/2 cup at a time. After the dough gets too dense to stir, start kneading it right in the bowl. It will be sticky, and you will get messy, but forge on and continue adding the rest of the flour. Knead the dough for about 10 minutes until the flour is all mixed in, and the dough is smooth and elastic instead of sticky.
  7. Divide the dough into two equal parts, then shape those lumpy fellows into loaves and pop them into two oiled bread pans (I like olive oil spray).
  8. Cover the pans with a clean towel and set them back in that special, warm place your dough is so familiar with by now. Let it sit there and think about what it’s done for about an hour and 15 minutes, until the dough has doubled in size.
  9. Bake both loaves at 350 for 30 to 40 minutes, or until the crust is golden-brown and you can run them clean through with a knife or toothpick.


Voila! You have made bread.

Unless you eat a ton of bread, I recommend freezing one of the loaves so it doesn’t go bad while you’re working your way through its sibling.

If that creeped you out, I am sorry I’m not sorry.

Bon appetit!


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