Wednesday, March 26, 2014

Vegan Maple Whole-Wheat Bread


Vegan Maple Whole-Wheat Bread

I think most comfort foods are either served on bread or on the side with a dish. Bread is an indulgent treat and a favorite for anyone that brown bagged it in school. With this recipe you get two big loaves of whole wheat bread that can be served with your favorite stews or made into a delish sandwich of your choice. The beauty of making your own bread is insuring that it is fresh, completely vegan, and you know there are no preservatives. It is a labor of love but the results don't lie. When you know what goes into scratch made items, you feel better about what is going into you body. Serving your love ones something wholesome and at the same time, nutritious. This recipe goes great with vegan butter and jam, vegan lunch meats, or along side a big bowl of stew. A perfect recipe for breakfast, lunch, or dinner. Enjoy!

Vegan Maple Whole-Wheat Bread

Ingredients


3 1/2 cups warm water (110 degrees)
3 Tablespoons maple syrup
2 envelopes active dry yeast (1/4 ounce each)
Around 4 1/2 cups bread flour, plus more for dusting
Around 4 1/2 cups whole-wheat flour
1 cup wheat germ
1/4 cup ground flax seed
2 Tablespoons salt
1/4 cup oatmeal
1/4 cup Vegetable oil, plus more for bowl and pans

Directions

Microwave 3 1/2 cups of water for about 1 to 2 minute in a microwave measuring cup until it reaches 110 degrees. Put yeast into the measuring cup, add about 1 teaspoon of the sugar to the yeast into the warm water. Whisk and let sit for about 10 minutes, the yeast foams up and double.


Attach the dough hook to your Kitchen Aid mixer and add 4 cups of the whole-wheat flour, the wheat germ, flax, and salt to the mixing bowl; turn the mixer on stir speed speed and mix together. 


Add the warm water and yeast mixture and the oil and incorporate the mix.



Scrape the sides and bottom of the bowl, turn to speed 2 and begin to add the remaining flour, 1/2 cup at a time, until dough cleans the sides of the mixer bowl and clings to the hook. Continue kneading on speed 2 for about 2 minutes or until dough is smooth and elastic but still slightly sticky.




Turn the now semi-formed sticky dough onto a floured work station and knead lighting until formed into a large less sticky ball. 



Spray top of dough and sides of mixing bowl with a light coat of non-stick spray or oil, turn the dough over and spray the top. Cover bowl with plastic wrap and place into a warm, draft free spot for about 1 hour or until doubled. I used my oven that is not on.


After the hour has passed, punch down and turn dough out onto a lightly floured surface. Separate into two pieces, cover with a towel and allow to rest for 10 minutes. When 10 minutes are up, uncover and flatten into a rectangle and roll up. Pinch the seams together and tucking in the ends. Spray two 9 x 5 inch loaf pans with non-stick cooking spray or grease with oil and place the shaped loaves into the pans. Cover the tops of each loaf evenly with oatmeal. Put in a warm spot and allow to rise for 30 to 45 minutes more. 



Bake at 400 degrees for 50-60 minutes.

*If tops are browning too quickly during the last 30 minutes of baking, tent with aluminum foil. 

When the bread is ready to come out of the oven, remove and transfer pans to a wire rack, and let cool 5 minutes. Once 5 minutes have passed, turn out the loaves onto the rack to cool completely before serving. Serve with your favorite bread dishes, perfect for a morning breakfast with vegan butter and jam. Enjoy!

Ready to Serve Bread

-Amy