Everyday Vegan Bread

Everyday Vegan Bread 

Hi and welcome back to Ria Lives Well!

This weekend just felt like a bread baking weekend. Let me preface by saying I’m terrible at making bread. Like, unbelievably bad. To the point where no words can tell the story of my crap-titude.

But on Saturday, I rolled up my sleeves and tackled this project, one I’ve been meaning to do since moving to Oregon. When you can’t find a loaf of vegan bread that costs less than $4.99, and doesn’t come with an ambush of seeds {so bad, you think the manufacturer added pebbles to the dough}, then it’s time to reevaluate your bread decisions.

Homemade is better anyway. I was reading a book for one of my courses, and the author summed up store-bought compared to homemade perfectly: INFERIOR.

Bread manufacturers have us conditioned to appreciate a loaf of bread that resembles the weakened texture of cake, when bread should be thick and hearty, tough and laced with artistic cracks. Like the Jewish rye or French artisan breads still found at select bakeries. Now that’s the bread I want to eat.

And get rid of all those seeds. Blagh. Too many seeds.

My one regret is that I reduced the original size in half, concerned that I would screw it up. Well, the recipe is so easy to prepare that even a novice can produce a success. And it’s delicious to the point of addictive. You’ll want to double the recipe below.

Everyday Vegan Bread:

  1. 2 Cups whole wheat flour 
  2. 1 teaspoon sea salt
  3. 2 tablespoons brown sugar
  4. 1 1/2 teaspoons yeast
  5. 1 tablespoon extra virgin olive oil
  6. 7 ounces water

Directions: 

  1. Pour flour, salt, sugar and yeast in a bowl. Stir until combined. 
  2. Create a hole in the middle and add water. Now oil. Stir until you create a tacky dough.
  3. On a floured surface, knead dough for 10 minutes.
  4. Place into an oiled bowl and let it sit for 1 hour.

5. Punch the dough down and knead for a few minutes to release air. Shape it set it on a greased baking sheet.

6. Bake at 350 deg. F. for 40-50 minutes {the recipe says 30-40, but for my oven, 50 was best}.

It’s the funniest thing; the joy I get from taking a bite out of a buttered slice of toast, sprinkled with cinnamon. 

Or peanut butter–chunky; the best.

And if you’ve never entertained the idea of chunky peanut butter drizzled with maple syrup…do so now.

bread 007

Of course this bread will also work fantastically with homemade strawberry chia jam.

Or pretty much anything you can think of. It’s as versatile as the name “Everyday Vegan Bread” sounds. So enjoy!

~Live Well!

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19 thoughts on “Everyday Vegan Bread

  1. This bread is amazing! I have never made a yeast bread before, and after your comments I was I bit less afraid to try. It turned out great! My second batch of the day is rising now. I added some hemp hearts since they are soft and nutty, but nothing to crack teeth on. Thanks so much for the inspiration and great lesson!

    1. I’m glad you enjoyed it! That was the first one I made, and the second was even better. Aside from being easy to make, it’s also a really basic recipe, so you can add so much to it! I’ll soon be posting the same bread with a forest cake twist soon. Hope you’ll try and enjoy that recipe, too!

  2. This is absolutely amazing. I’ve made this recipe about five or six times and it’s been stunning every time. Everyone loves it. I never thought I would be a bread making enthusiast but I’ve fallen in love with it. THANK YOU SO MUCH

    I want to try making an apple cinnamon bread based off of this recipe!

    1. Hey Tim, I’m glad you loved it! That makes two of us :). I also love how versatile it is, such as making an apple cinnamon version. Make sure to share your results afterward!

    1. Thanks for the warm reply! I’m glad you enjoyed the recipe and your twist is great! When I have time, I’m definitely going to try it.

    1. Hi Kathy,

      I haven’t tried to make a gluten free version of this recipe…but that sounds like one rendition I have to try in the future!

  3. This was my very first bread making attempt and I’m so pleased to say that it came out perfectly!! I’ve never made bread or worked with yeast before but I was really excited to find a 100% whole wheat recipe and I just had to try it. I used 1tbsp agave and 1tbsp finely ground turbinado sugar and added 1tbsp vital wheat gluten. I baked it for 35 minutes and it came out so fluffy and crusty and wonderful! I think I’ll give it 5 more minutes next time though. My parents and I had it with dinner tonight and there’s hardly any left! Can’t wait to try some variations when I make it again.

  4. Mine is rising right now. I doubled the recipe and as well added one cup of a gluten free flax flour blend in place of one of the cups of whole wheat flour. So I had 3 cups of whole wheat and one cup of the flax flour blend. I am anxious to see how it turns out. It might be more dense, but I am OK with that. If this works out for me I will next time try adding maybe seasonings, herbs and different salts too. I have a smoked sea salt to die for and thought why not, as easy as this is why not try different versions. Thanks for what seems to be a great recipe.

  5. Hi there! I tried making this tonight and it didn’t turn out 😦 I followed the recipe exactly except I used all purpose gluten free flour. It never held together and it didn’t rise. Any thoughts?

  6. Weird question. Is the yeast, dry yeast and do I need to follow the instructions on the package before putting it in the recipe.

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