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bread
September 2008 
Whole Wheat Bread - VEGAN
Posted on Jan 20th, 2008
by 
jacqui
jacqui
1 package of active dry yeast
1 tsp of brown sugar
1 cup of warm water (between 105-115 F)
1 1/2 cups soy buttermilk (soy milk with a tsp of lemon juice or distilled white vinagar)
1/4 cup of light molasses
1/4 cup of canola oil, plus more for greasing
1 Tablespoon of salt
15oz or 470grams of whole wheat flour
590 grams of bread flour, plus extra as needed
In a bowl, sprkinkly yeast and brown sugar in the warm water and stir to dissolve. Let stand for 10 minutes until foamy.
In mixer fitted with the paddle attachment, combine buttermilk, molasses, oil salt and 315 grams of whole wheat flour and beat for about a minute. Beat in bread flour 75 grams at a time. Beat and add bread flour untill dough pulls away from the bowl sides. Then, switch to the dough hook. Knead on low speed, adding bread flour one tablespoon at a time if dough sticks. Knead untill smooth byt slightly sticky when pressed.
Transfer the dough to an oiled deep bowl and turn the dough to coat. Cover with plastic wrap or dish cloth and let rise at room temperature untill doubled in bulk.
Lightly grease two 9x5 inch loaf pans. Turn the dough out onto a floured board. Divide in half and pat each into long rectangles. Beginning at a narrow end, tightly roll up the dough into a thick log. Roll the log back and forth until it is the same lenght as the pan. Place the loaf seam side down in a prepared pan. Repeat with second portion. Cover with dish towel or plastic wrap, and let rise until about 1 inch above the rim of each pan.
While the dough is rising, preheat oven to 350F. Bake until the loves are golden brown and pull away from sides of pan. (30-40min). Turn out on cooling racks and let cool. Then eat!
1 tsp of brown sugar
1 cup of warm water (between 105-115 F)
1 1/2 cups soy buttermilk (soy milk with a tsp of lemon juice or distilled white vinagar)
1/4 cup of light molasses
1/4 cup of canola oil, plus more for greasing
1 Tablespoon of salt
15oz or 470grams of whole wheat flour
590 grams of bread flour, plus extra as needed
In a bowl, sprkinkly yeast and brown sugar in the warm water and stir to dissolve. Let stand for 10 minutes until foamy.
In mixer fitted with the paddle attachment, combine buttermilk, molasses, oil salt and 315 grams of whole wheat flour and beat for about a minute. Beat in bread flour 75 grams at a time. Beat and add bread flour untill dough pulls away from the bowl sides. Then, switch to the dough hook. Knead on low speed, adding bread flour one tablespoon at a time if dough sticks. Knead untill smooth byt slightly sticky when pressed.
Transfer the dough to an oiled deep bowl and turn the dough to coat. Cover with plastic wrap or dish cloth and let rise at room temperature untill doubled in bulk.
Lightly grease two 9x5 inch loaf pans. Turn the dough out onto a floured board. Divide in half and pat each into long rectangles. Beginning at a narrow end, tightly roll up the dough into a thick log. Roll the log back and forth until it is the same lenght as the pan. Place the loaf seam side down in a prepared pan. Repeat with second portion. Cover with dish towel or plastic wrap, and let rise until about 1 inch above the rim of each pan.
While the dough is rising, preheat oven to 350F. Bake until the loves are golden brown and pull away from sides of pan. (30-40min). Turn out on cooling racks and let cool. Then eat!
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