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Easy Vegan Wheat Bread

What you need: 

2 1/2 cups warm water
2 tablespoons active yeast
1/2 cup molasses, divided
3 cups whole wheat flour
1/4 cup vegetable oil
1/4 cup nondairy milk (I use soy)
1 teaspoon salt
3 to 4 cups unbleached white flour, divided

What you do: 

1. Mix water, yeast and 1 tablespoon of the molasses together in a large bowl. Pour in the 3 cups wheat flour and mix well. Cover the bowl with a towel and place in a dry place. Let it sit for a minimum of 20 minutes, up to a day!
2. Pour in the rest of the molasses, oil, milk and salt. Mix together. Begin adding white flour 1/2 cup at a time. Begin kneading the vegan bread in the bowl when it becomes dense, and it is still a bit sticky.
3. Add another 1/2 to 1 cup flour as you knead the vegan bread. Knead it for 5 to 10 minutes until it is smooth and elastic. Cut the dough into 2 equal parts.
4. Grease 2 (8 1/2x4 1/2") bread pans, shape the bread pieces into loaves, and place them in prepared pans. You can also make 24 rolls, or 1 loaf, and 12 rolls. Cover pans with a towel in a warm place and let the dough double in size. This will take 1 to 1 1/2 hours.
5. Preheat oven to 350 degrees F for loaves or 375 degrees F for rolls.. Bake loaves 35-40 minutes, and rolls for 20 minutes.
This is super easy to make. Most of the time is spent letting the dough rise and bake. You don't spend much time in the kitchen, I swear!

Preparation Time: 
1 hour, Cooking time: 20-40 minutes
Cooking Time: 
20-40 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I've never made bread before in my life but since in my neck of the woods vegan bread is a little hard to find I decided to give it a try and I'm so glad I found this recipe. I'm so proud of how this turned out, mine did rise, it tasted great, I turned it into one loaf and several rolls and I highly recommend this recipe. Thanks so much!

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I made this bread last night and am fairly satisfied with it.  I used mostly whole wheat flour with just 1 cup of unbleached white flour.  I also added a few tablespoons of vital wheat gluten.  I only used about half the molasses called for.  The bread has a nice spongy softness to it and good dense texture and tastes rich and wonderful. My only disappointment is that it didnt rise as much as I would have liked.  I have made other versions of bread (the no knead version with just flour, molasses, yeast, water, salt) that came out much bigger.  It still made a nice shape and did rise, just not as much as I expected.  I wonder if it is because I did not do the initial rising.  I figured because I used highly active yeast that does not need to be proofed (just mixed in with dry ingredients) that I could skip that step.  I did however do a total of two risings before baking the bread.  The first rising I left all the dough together in one big bowl to rise.  Then I "punched" it down and separated the dough into two bread loaf pans and let them rise a second time for 1.5 hours before baking.  Maybe the second rising made them not rise as much?  I may have also over kneaded the bread (can't help myself it was so relaxing lol).  I like doing an extra rising though because it makes my bread denser and less porous.  Overall it was a good recipe and I will certainly use it again for a little bit richer bread than my usual no knead go to recipe. 

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I made a loaf and 12 rolls according to the recipe...well, sort of; I used agave syrup. I joke about people who review a recipe and make so many substitutions that it doesn't resemble the original as posted, and now I'm sorta doing that  :)

I divided the dough, which rose beautifully, and after the second rising made just the rolls. Then I had to go out so I put the loaf dough in a cabinet because it was the only place I could be sure my dog, who struggles with temptation, wouldn't see it. The rolls were soft and tasty. I froze some, ate 2 and will have the rest for my family at supper.

Then I came back, ready to cook the loaf, and it had fallen. Not all the way, but just so that it's level with the loaf pan instead of spilling over. I cooked it anyway. I wonder if it's because the first time the dough rose too fast, or if I need to make adjustments for altitude (5500 feet). I set them on top of the grill on my patio to rise and it was 90-some degrees. I haven't yet tasted the loaf so it might still be salvageable. I'm gonna eat it either way because I can't stand to waste food. I'm guilty enough for turning on the oven twice in one day and wasting energy.

The rolls give me enough information to give this recipe a great review. I'll probably make it every week.

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This bread was so easy to make and super yummy!
Added some flaxseed meal, about 1/8 cup.
Delicious!!! :)>>>

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This bread is awesome.  I modified it a bit...replace oil with 1/4 cup organic cinnamon apple sauce and replace molasses for 1/4 cup organic raw agave and 1/4 cup organic honey...Yum! I let the bread maker do all the work and then place it in the oven to bake.  Comes out perfect, just as if you purchased at the health food store for $6. Enjoy  :)

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great bread! second time making my own and this was a success. I left out the molasse for most of the recipe, only added the 1 tbsp in the beginning. yum. many thanks

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So, I was needing a pick-me-up during a week of finals, so I chose to make this recipe.
I've never made bread before, and it came out great. This is seriously fool proof.
I didn't even have bread pans, I had a cake tin (the long rectangular ones) and the bread still came out delicious and cooked all the way through perfectly.
I subbed the soy milk for unsweetened almond milk, because that's what I had. Yummy Results. Thanks for sharing!

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This recipe was very VERY easy to make, and not at all time consuming!  The only thing I wasn't too keen on was after eating the finished product, I noticed a strong molasses aftertaste.  I will definately make this again, but next time with less molasses.  I used unsulphered blackstrap molasses, perhaps that had something to do with the intense taste.  Wonderful recipe regardless and very good for busy moms!

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Yummy, soft bread. I cut the recipe in half to make one loaf. I used all whole wheat flour except about half a cup of oat flour. I used extra virgin olive oil, almond milk, about 1/4 cup ground flax, and about half the amount of molasses (it's cold, the molasses was coming out very slowly, and I'm impatient!). I cooked this in my toaster oven for 39 minutes. Great color and flavor, and sooo good with some Earth Balance smeared on top.

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Good bread! Very easy, with great taste & texture... makes great pbj or peanut butter-banana sandwiches... the molasses gives it a distinctive flavor, which I like; I may also try it with agave nectar or corn syrup, for sandwiches with more savory ingredients... very tasty, tho, & super easy. I'll definitely make it again-- thanks for the recipe!

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