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Vegan No Knead Whole Wheat Sandwich Bread(/community/mattie/profile)

Written by Mattie (/community/mattie/profile)

This Vegan No Knead Whole Wheat Sandwich Bread is now my go-to vegan bread recipe because it'ssimple to make and is a great example of how wet doughs can create wonderfully light and spongybreads. The higher water content allows the gliadin and glutenin in the flour to align into tight glutenbonds over time so you can forget about all that kneading drama. The result is a fluffy, chewy loafthat's perfect for sandwiches. Feel free to use this bread as a starting point and substitute a cup ofthe flour for things like wheat germ, wheat bran or oat bran. It's important to note that due to the wet-ness of this dough it's only suitable for baking in a loaf pan.

Find more Whole wheat recipes (/recipes-by-ingredient/whole-wheat) on Veganbaking.net

485 S S

Vegan No Knead Whole Wheat Sandwich Bread Recipe

2 cups warm water2 Tablespoons maple syrup or agave syrup1 teaspoons active dry yeast

3 cups whole wheat flour1 teaspoons salt

1) M( the wet ingredients and activate the yeast

In a small mixing bowl, whisk together the warm water, maple syrup and yeast. Let it sit for about 10minutes so the yeast activates.

2) Whisk together the dry ingredients

In a large mixing bowl, whisk together the whole wheat flour and salt.

3) M( the dough

Add the wet ingredients to the bowl containing the dry ingredients and vigorously mix with a woodenspoon in a circular motion for 1 minute. Cover the bowl with a plastic bag and let it rise in a warm placeuntil doubled in size, about 1 hours.

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+e benefits of a cold dough fermentation

Alternatively, place the covered bowl in the refrigerator for a cold rest for about 12 to 24 hours. Thismethod will produce more flavor because amylase enzymes in the flour will break out more sugarsfrom the starches more effectively at lower temperatures. If you choose to use this method, factor inabout a couple additional hours of extra time until the dough doubles in size. Typically after a cold rest,I leave my dough out at room temperature for about 4 hours until it doubles in size, depending on howhot my kitchen is. Since the dough will be cold, the yeast will be in a near dormant state and it will taketime for everything to warm back up to room temperature to activate the yeast again. Feel free to letthe dough rest in the refrigerator for some of the time and rise outside of the refrigerator the rest ofthe time; we want our dough to double in size regardless of whether it spends a full 24 hours in the re-frigerator or rises at room temperature.

The great thing about the cold rest method is that if you want to make the dough ahead of time, orbreak up your bread baking into more manageable time frames, this method will allow you to do thisas well as produce better tasting bread. It's a win-win!

4) M( the dough again briefly then allow it to rise again

Vigorously mix the dough again with the wooden spoon for 30 seconds and allow it to rise once more,covered, at room temperature until doubled in size, about 1 hours.

5) Proof your dough

Preheat your oven to 350F (177C). Stir the dough one last time for 30 seconds to degass it. The doughcan now be proofed by gently forming it into a lightly oiled loaf pan and allowed to sit covered with aplastic bag until it reaches about 80% to 90% of it's intended size, which should be about 40 minutes.The proofing stage is where the dough takes most of it's shape. It's important to leave room under theplastic bag so the dough can rise sufficiently.

6) Bake the vegan bread to perfection

Remove the plastic bag so the dough can rest for about 10 minutes. Due to the high water content inthe dough it may begin to spill over the sides of the loaf pan. In this case, take the edges of the doughand stretch it over the loaf to the other side, working your way around the perimeter of the loaf pan asyou go. Stretching the dough over itself will also help keep the loaf in its proper shape as it bakes.Lightly dust the top of the loaf with wheat germ, wheat bran or oat bran.

During baking, the dough will rise another 10% to 20% of it's intended size in the process known asoven spring. Bake until the internal temperature of the bread registers 180-190F (82-88C) when read byan instant-read thermometer (http://www.amazon.com/gp/product/B002GIZZWM?

ie=UTF8&camp=1789&creativeASIN=B002GIZZWM&linkCode=xm2&tag=veganbakingne-20). Thisshould be about 45 minutes. Rotate the loaf 180 degrees in the oven halfway through the baking dura-tion for even baking.

7) Allow the bread to cool slightly before removing it from the loaf pan

Remove the bread from the loaf pan after about 30 minutes and allow to cool on a wire rack until it'scooled to room temperature. This bread is best stored covered in a cool dark place or pre-sliced andstored in a plastic freezer bag in the freezer. This recipe makes one loaf of Vegan No Knead WholeWheat Sandwich Bread.

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USER REVIEWSUSER REVIEWS

Average user rating from: 36 user(s)Average user rating from: 36 user(s)

Rating

4.9 (36)

Rating

5.0

(/community/4642-sunflower/profile) Reviewed by sunflower (/community/4642-sunflower/pro-file) July 23, 2014 Top 500 Reviewer (http://www.veganbaking.net/jreviews/reviewers?page=16#user-4642) - Viewall my reviews (1) (http://www.veganbaking.net/jreviews/my-reviews?user=4642)

Vegan breadVegan bread

4.9 (36)

(/recipes/breads/enriched-breads/yeasted-enriched-breads/no-knead-whole-wheat-sandwich-

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I love thi bread. Is perfect! I only have one question, do I have to preheated the oven for 40 minuteswhile the bread is in the proofing process? Is any other way so I dont have the oven on for so long?

(/community/4618-mildred-mayorga/profile) Reviewed by Mildred Mayorga (/community/4618-mildred-mayorga/profile) July 11, 2014 Top 500 Reviewer (http://www.veganbaking.net/jreviews/reviewers?page=17#user-4618) - Viewall my reviews (1) (http://www.veganbaking.net/jreviews/my-reviews?user=4618)

Calories per sliceCalories per slice

Well this recipe looks great and healthy. I was just wondering how many calories are in each sliceand about how big are the slices. Just can't wait to try this looks great. Thanks for sharing this re-cipe.

Rating

5.0

Reviewed by bob May 09, 2014

a smart way for bakinga smart way for baking

Used 1 teaspoon of yeast and was a bit more than what i usually use. The flour cant rise when verywet because its drowned by the weight of water. I first mixed parts of the water and flour for aminute or 2 so the yeast will attach then added flour in batches as well as water. The dough didntdouble but i could see it and feel it its like 3times rise sizr like a wet sponge. The thing that i like alot of this baking is that it allows wholewheat to wet enough and i learnt that flipping the loaf pan180 degrees upsidedown helps in the bread falling without sticking. Thanks for the great art!

Reviewed by Holli April 30, 2014

Question about flourQuestion about flour

I have been searching and searching for a vegan, no oil bread that is also gluten free......can a GFflour blend be substituted in this recipe? I make my own that contains brown rice flour, tapiocastarch, potato starch and xanthan gum.

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Rating

5.0

Reviewed by Rachael April 20, 2014

Great recipe that even a beginner can handle!Great recipe that even a beginner can handle!

This was my first time making sandwich bread. Prior to this I've only made banana bread. Though itis a recipe that require quite a bit of time at home (though much of the time is hands off time justwaiting until it's time to stir again), this is a simple recipe to make. I love that it did not requirebread flour, since I already had whole wheat in my pantry and wanted to use as much whole wheatas possible. I've since made this recipe several times. It's great if you're on a budget and want goodwhole wheat bread. I also love that I know that there are no added preservatives or unnecessary in-gredients. I usually make two loaves on the weekend, slice them, and then freeze one loaf to useonce the first loaf runs out.Thanks for sharing this recipe!

Rating

5.0

Reviewed by kayah March 28, 2014

zionzion

can I use honey instead of agave syrup or maple syrup?

Owner's reply

Hi zion! This bread will work fine with honey instead of agave or maple syrup.

Rating

5.0

Reviewed by K March 25, 2014

+e best!+e best!

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Turned out beautifully! I've been on a search for an easy, delicious bread and I've finally found it.Thank you!

Reviewed by Roby March 20, 2014

Hi! I have just made this recipe! I have added some flex, sunflower and sesame seeds. Everythingseemed to work perfectly, but once in the oven it didn't raise at all. I was wondering if I was sup-pose to cook with the fan on. Because I cooked the loaf with fan forced off, is that the problem?Thank you!

Rating

5.0

(/community/4306-madinglasvegas/profile) Reviewed by MadInGlasvegas (/community/4306-madinglasvegas/profile) March 10, 2014 Top 500 Reviewer (http://www.veganbaking.net/jreviews/reviewers?page=19#user-4306) - Viewall my reviews (1) (http://www.veganbaking.net/jreviews/my-reviews?user=4306)

0cellent recipe0cellent recipe

It is nomtastic as confirmed by guinea pigs (bf, flatmates and folks at work eyeing up my bread withenvy). I used 3 different flours chucked in whole load of nigella seeds ( which were bought becauseof their name and accidentally proved to be delicious) and whatever else I had at hand spice wise.Great. The only bad thing is- whole damn loaf disappeared in less than 24 hrs. Making another onealready :) I really like no knead no bother approach, I'm dead busy during the week and this issomething easy to throw together and than even if i ll forget about it it will still turn out great.

Owner's reply

That's great that the bread worked out well for you MadinGlasvegas! Wow nigella seeds- had tolook that one up. I bet they were interesting in the bread. I love buying random ingredients,throwing them into recipes and seeing what happens. Thanks for sharing!

Reviewed by Christine March 09, 2014

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Mattie, you are a freakin' GENIUS!! Best bread I've ever had in my life, hands down. I used whitewhole wheat flour (my favorite flour). I have a rather small loaf pan, so it ended up spilling over inthe oven (good thing I placed it on a baking sheet). But that's okay...it made for excellent pull-apartpieces of bread lol. Thank you so much for this recipe, I'll make it again and again and again!

Owner's reply

So happy you enjoyed the bread Christine! Glad you were able to make it work with the smallerloaf pan!


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Rating

5.0

Reviewed by Bex February 18, 2014

Huge loaf!Huge loaf!

This recipe produced a huge loaf of delicious, fluffy bread. I used half bread flour and half whitewhole wheat, and it turned out great. Thanks for sharing this recipe :)

Owner's reply

That's great that this bread worked wonderfully for you Bex! I'm a huge fan of the half wholewheat, half bread flour ratio too!

Reviewed by jataylor February 15, 2014

how wet should the dough be?how wet should the dough be?

hi there. i'm in the process of making this recipe now, so am writing in the hopes that maybe, justmaybe, i'll get a quick response. my dough seems awfully wet. i'm about 20 minutes into the firstrise and...nothing is happening. i fear that the water/dough ratio is off. i used locally milled soft100% whole wheat flour. thanks!

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Owner's reply

Hi jataylor! Since this bread is a no knead recipe, it uses an especially wet dough. There usuallywon't be a noticeable rise within the first 20 minutes. You can get away with a wide range ofwater/flour ratios in bread doughs; rising is more dependent on gluten development and yeasthealth.

That's great that you used a locally milled whole wheat flour. I hope it worked out for you! Ifnot, feel free to private message me for troubleshooting/post-mortem analysis;)

Rating

5.0

(/community/4176-mamadreads/profile) Reviewed by Mamadreads (/community/4176-mamad-reads/profile) January 29, 2014 Top 500 Reviewer (http://www.veganbaking.net/jreviews/reviewers?page=20#user-4176) - Viewall my reviews (1) (http://www.veganbaking.net/jreviews/my-reviews?user=4176)

So Easy and So GoodSo Easy and So Good

Made this loaf for the first time today, and I had no trouble with it rising. It rose beautifully, andcame out soft and chewy, I loved it.. I love the fact that it is Oil-Free, which is hard to find with thosegrocery store whole wheat loaves! Thanks for the recipe

Owner's reply

So happy that this bread worked out so well for you Mamadreads!

(/community/4171-sheheardme/profile) Reviewed by sheheardme (/community/4171-she-heardme/profile) January 28, 2014 Top 500 Reviewer (http://www.veganbaking.net/jreviews/reviewers?page=20#user-4171) - Viewall my reviews (1) (http://www.veganbaking.net/jreviews/my-reviews?user=4171)

My 2nd attempt was MUCH betterMy 2nd attempt was MUCH better

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I love this recipe! Although I ran into an issue with my first attempt where the bread did not rise atall (I'll be using that loaf for hummus or bread crumbs). For my second attempt, I used a whole ta-blespoon of yeast, and kept the bowl on a pan over a warm stove. It rose beautifully!

I added in thyme, rosemary and garlic cloves. Really delicious, and my husband couldn't believe itwas vegan.

Thank you so much for sharing the recipe!

Owner's reply

So glad this bread worked so well for you sheheardme. That's great that the extra yeast solvedyour rising problem!

Rating

5.0

Reviewed by foodphile January 16, 2014 Top 500 Reviewer (http://www.veganbaking.net/jreviews/reviewers?page=20#user-4142) - View all my re-views (1) (http://www.veganbaking.net/jreviews/my-reviews?user=4142)

So1, doughy and am2ingSo1, doughy and am2ing

This bread is amazing, we use everday for sandwiches. So good and doughy, soft inside, crispycrust. I have also used this recipe with white flour and rolled jalapenos and garlic cloves in thedough too. This is a staple in our vegan home. Keeps well & not too hard wrapped in a tea towel forup to 3 days (although a loaf rarely lasts that long).

Owner's reply

I'm thrilled that this bread is a staple in your home foodphile! I can't wait to try it withjalapenos and garlic cloves. Great idea!

Rating

5.0

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Reviewed by Laurie Rokakis January 05, 2014

Great t0ture and flavorGreat t0ture and flavor

I haven't made bread in quite some time so I was a little nervous before making this recipe, espe-cially after reading some of the comments about have trouble getting the bread dough to rise. Ialso had trouble getting the dough to rise. I put it on top of a stove under overhead lights think thatthis would be a warm enough spot for the dough to rise. But I was wrong! I remembered an oldtrick that a bread baker showed me. I turned on my oven to 200 degrees. Then when it reached thistemperature; I turned off the oven and placed the dough inside the oven and covered the bowl witha slightly dampened, clean dish towel. Voila! The bread dough rose beautifully within the hour anda half time frame. The rest of the process went smoothly but I forgot that making bread is a com-mitment of several hours. The bread turned out beautifully, however, and my husband and I lovedit! I think that our son who has the vegan diet, will also enjoy it.

Owner's reply

So glad the bread worked out so well for you Laurie! I'm going to be experimenting with in-creasing the yeast a tiny bit in the future so it rises more consistently. Thanks for sharing!


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Rating

5.0

(/community/4095-csvchambers/profile) Reviewed by csvchambers (/community/4095-csvcham-bers/profile) January 01, 2014 Last updated: January 01, 2014 Top 500 Reviewer (http://www.veganbaking.net/jreviews/reviewers?page=20#user-4095) - View

all my reviews (1) (http://www.veganbaking.net/jreviews/my-reviews?user=4095)

Wonder3l!Wonder3l!

This is an amazing recipe. It turns out perfectly every time. Imagine an easy bread with no oil thatmakes a perfect sandwich (or toast) bread. I've done it both with the short rising and the 24 hourone and they are both great. Nice and light. No negatives at all.

Owner's reply

I'm so glad you like this bread csvchambers!



Reviewed by Becca November 27, 2013

So denseSo dense

I don't know what happened. I followed the directions exactly and it was looking beautiful in thebowl, but once I dumped it in the loaf pan I couldn't get it to rise above the rim. I finally decided tobake it, hoping it would rise more in the oven but it actually sank a little - about 1/2-1 inch belowthe rim. It came out so dense, my kids won't even eat it and I don't blame them - it's going to behard enough for me to try and finish the loaf. Is there something I could have done wrong? I've nev-er made a no knead bread before, so I don't know if it was supposed to be as wet as it was - it didlook pretty similar to the picture though. I tried another bread recipe, the kind you knead, and italso ended up very dense and not at all like the pictures or all the great reviews. Am I doing some-thing wrong? My yeast is brand new, so I know that's not the problem. Any help would be greatlyappreciated.

Owner's reply

Sorry the bread didn't rise enough Becca! It's interesting that you have newly purchased yeast,followed both recipes exactly and had the same issue with a kneaded bread recipe too. It's dif-ficult to tell what went wrong but it could be that even though your yeast is new, it has some-how been compromised, perhaps by being stored in a hot environment before you purchasedit. You might want to get another yeast packet from the store just to be sure.

Failing that, I'd recommend overshooting the yeast next time and adding about 50% more toensure you get the proper rise. Typically, you only want to use the amount of yeast that is ne-cessary; too much can impart excessively yeasty flavors but it would be a good way to get ahandle on what's going on, and get some edible bread along the way. Good luck!

Rating

5.0

(/community/3655-alannapie/profile) Reviewed by AlannaPie (/community/3655-alannapie/pro-file) August 14, 2013 Top 500 Reviewer (http://www.veganbaking.net/jreviews/reviewers?page=23#user-3655) - View

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all my reviews (1) (http://www.veganbaking.net/jreviews/my-reviews?user=3655)

Tasty!Tasty!

I don't know how something so simple could be so delicious. I just finished a Master Cleanse and Iwas happy to find something very tasty with whole ingredients. I used whole wheat pastry flour. Ialso used rapid rise yeast, and because of that I didn't do all the rising and mixing process. Mybread did cave in in the middle a little bit.

Owner's reply

So glad you liked the bread AlannaPie! Cave ins usually happen because the yeast has con-sumed all of the nutrients it can then the gas bubbles that allowed the bread to rise prema-turely escape before the bread gets a chance to bake through fully. Glad it was still a keeper!

Rating

5.0

Reviewed by JT August 12, 2013

WowWow

I made this recipe for the first time last night. In fact, it's the very first time I've ever really madebread at all. It was so super easy and it made me look like I'm a pro at making breads. I've wowedmy friends and family. And they couldn't believe it was vegan and it was no-knead. I love your re-cipe and thank you, thank you, thank you for sharing it.

By the way, do you have any simple and easy recipe for kneaded bread? I'd like to try somethingthat has a more elastic crumb structure and chewy texture like usual sandwich breads. Thanks!

Owner's reply

Thanks so much JT! I'm so happy the bread worked out so well for you. Whole wheat flourplays a huge part in inhibiting a lot of the sponginess of breads. This is because the bran huskscan get in the way of the gluten strands and actually cut them to make the bread less soft.Also, the bran husks don't soften as easily as other components of the flour so baked itemswith whole wheat flour tend to be a little more stiff and mealy than things baked flours like all-purpose flour.

Your best bet to increase sponginess is to substitute half of the whole wheat flour with all-pur-

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pose flour or bread flour. You could also try it with a kneaded bread recipe here:http://www.veganbaking.net/breads/enriched-breads/yeasted-enriched-breads/486-easy-wheat-bread

Good luck!

Rating

5.0

(/community/3644-blayney/profile) Reviewed by Blayney (/community/3644-blayney/profile) Au-gust 10, 2013 Top 500 Reviewer (http://www.veganbaking.net/jreviews/reviewers?page=23#user-3644) - Viewall my reviews (1) (http://www.veganbaking.net/jreviews/my-reviews?user=3644)

4cellent!4cellent!

I made this today and ate it with my ratatouille supper, I was so delicious. It didn't even need butteror any kind of spread. I did get a pretty good over spill during the proofing stage but I just pulled itover to the other side like the instructions said and it was all good. I am wondering thought, be-cause it has such a large rise would one still get the same delicious results if the doe was divided intwo after the 1st or second rise to make two smaller loaves? I think I will try this next time. I am nota very experienced bread maker. I have only ever tried it 2 or 3 times, this is the only time that a re-cipe has worked for me. So now that I have found one that works for me I will defiantly make it of-ten. Thank you so much. My day in the kitchen has never been so rewarding as it has been today!

Owner's reply

So glad this bread worked out for you Blayney! You should totally be able to divide this doughand make it smaller in two separate loaf pans. As long as the dough rises adequately in somesort of loaf pan, you should be able to split it up as much as you'd like. Thanks for sharing andI'm so glad you had such a great baking day!

Rating

5.0

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(http://www.amazon.-com/Fox-Run-Stainless-Steel-Loaf/dp/B001ET5ZGK/ref=as_





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Kitchen Supply 14-Inch x 16-Inch AluminumPizza Peel with Wood Handle

(/community/3576-bonitapita/profile) Reviewed by Bonitapita (/community/3576-bonitapita/pro-file) July 26, 2013 Top 500 Reviewer (http://www.veganbaking.net/jreviews/reviewers?page=24#user-3576) - Viewall my reviews (1) (http://www.veganbaking.net/jreviews/my-reviews?user=3576)

5ps to help with rise?5ps to help with rise?

I attempted this recipe for the third time tonight. I love the simplicity of it and how moist and tastyit is but I'm not getting the rise you describe. I am using King Arthur whole wheat flour. I bought anew jar of yeast after the first attempt, thinking my yeast was old. Really no change. Tonight thefirst and second rise were better but the final proofing in the pan was...well, it barely reached thetop of the pan ( also bought the pan from Amazon you recommended thinking it might have beenmy glass loaf pan). It didn't really oven spring either. Any suggestions would be appreciated. Again,love the texture and the taste...just want it to be a little more like your picture.

Owner's reply

Hi Bonitapita! Sorry you're having leavening issues. I hate it when that happens! Ok, so afterbaking a few more test loaves of this bread, I realized that it rises better and more consistentlywith 1 teaspoons of active dry yeast instead of 1 teaspoon. So I updated the recipe to reflectthat. Thanks so much for your feedback and for helping me improve this recipe!


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Rating

4.0

(/community/3591-hawkeyemark/profile) Reviewed by hawkeyemark (/community/3591-hawkeye-mark/profile) July 21, 2013 Top 500 Reviewer (http://www.veganbaking.net/jreviews/reviewers?page=11#user-3591) - Viewall my reviews (1) (http://www.veganbaking.net/jreviews/my-reviews?user=3591)

Dough didn't riseDough didn't rise

I had never made bread and researched various no knead wheat bread recipes before settling onthis. Made it per the recipe except for substituting honey for the maple syrup. I left it in the refriger-ator to rise and the dough didn't look any different than it did when I put it in. Let it rise at roomtemp after that and that didn't seem to make any difference. I thought the bread turned out reallytasty and moist but it didn't make a tall enough loaf to use for sandwiches nor toast, Would you re-commend using a bit more yeast?



Owner's reply

Hi hawkeyemark! I apologize because I don't think I was clear enough in Step 3 where I ex-plained what's called a "cold rest". I just completely re-wrote Step 3 to explain it more clearlyand included how and why the cold rest method is an advantage. The main detail I originallyleft out is that after doing a cold rest, it can take as much as four hours at room temperaturefor your dough to double in size which is crucial. If you don't allow enough time, the yeastwon't have enough time to "wake up" and become active to rise the dough. This is most likelywhat negatively affected your loaf.

Thanks so much for letting me know about this and I'm sorry your loaf didn't work out. Yourfeedback helps me improve my recipes so I can make them the best they can be. Thanks somuch for sharing!

Rating

5.0

Reviewed by Jeanne July 18, 2013

Awesome!Awesome!

I made this bread today and I couldn't be any more pleased. It's really easy and delicious. Thankyou so much for sharing this recipe!!

Owner's reply

So happy this bread recipe worked out so well for you Jeanne!

Reviewed by Ruth July 11, 2013

RuthRuth

I was wondering if spelt flour would work as wheat flour does in this recipe. I don't eat wheat butmy kids are serious sandwich lovers. Searching for a simple bread recipe for the whole family. Hasanyone tried this recipe with spelt flour? Do you know if spelt flour still contains enough gluten to

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get the same rise that your wheat bread would achieve? After asking all these questions I am plan-ning to experiment with this recipe using spelt flour and will let you know. :)

Owner's reply

Hi Ruth! Great question. Unfortunately, spelt flour won't work in this recipe if it's used as 100%of the flour due to it not containing enough gluten to trap rising gas and contribute to struc-ture. I'm working on some serious gluten-free flour blends to hopefully get around this issuebut it's going to be a few more months before they're ready to share. Good luck in your questto find a gluten-free loaf!

Rating

5.0

Reviewed by Sara July 05, 2013

Wonder3l and Easy, Even for a Beginner!Wonder3l and Easy, Even for a Beginner!

This bread was so easy to make, and it turned out great. I didn't have any regular whole wheatflour, so I used whole wheat pastry flour instead. It turned out really nice. I am excited to try othervariations with seeds, oat bran, etc. mixed in. I will be making a couple loaves of this bread everyweek. No more expensive, non-vegan, store-bought bread for us!

My only problem was that I couldn't seem to remove the bread from the pan, and I ended up ruin-ing the sides of the loaf when I was jabbing a knife down the edge of the pan to free it. I guess I willhave to grease it a little more carefully next time.

I also ended up removing the plastic bag midway through the rising time after putting it in thebread pan because there was not enough room, and the dough was sticking to the plastic bag. Thisdidn't seem to cause a problem for me though.

Owner's reply

That's great to know this bread works well with whole wheat pastry flour! Regarding removingthe bread from the pan, this is sometimes an issue due to the excessively wet dough making iteasier for the starches and proteins to bind to the metal of the loaf pan during baking. To re-duce it, you can try these two things:

1) Try sprinkling some flour over the lightly oiled loaf pan then shake off the excess. The flour

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will help prevent the batter from sticking to the metal during baking. 2) Allow the loaf to cool completely before removing from the loaf pan. I do this frequently andI might consider updating the recipe to call for this in the near future. Thanks for your feed-back!

Rating

4.0

(/community/3543-juliejules41/profile) Reviewed by JulieJules41 (/community/3543-julieju-les41/profile) July 03, 2013 Top 500 Reviewer (http://www.veganbaking.net/jreviews/reviewers?page=24#user-3543) - Viewall my reviews (1) (http://www.veganbaking.net/jreviews/my-reviews?user=3543)

Wonder3l recipeWonder3l recipe

I made this for the first time today. I had to keep a good eye on it because it is very warm today.That worked to my advantage because I only had to let it rise for an hour each time. I baked it asdirected and it came out perfect. I also whipped up a batch of homemade hummus today and itwas delicious on this bread.

Anytime I can make something myself rather than purchasing it at a store I'm thrilled. It saves memoney and I know exactly what is in it. I also feel more connected to the earth and feel like i amworking with it, rather than against by purchasing something with questionable ingredients thatmight be harmful to the planet. There is also the added benefit of having the house smell like abakery!

Owner's reply

So glad this bread worked out for you JulieJules41!

Rating

4.0

(/community/3368-sinmadre/profile) Reviewed by Sinmadre (/community/3368-sinmadre/profile)April 28, 2013 Top 500 Reviewer (http://www.veganbaking.net/jreviews/reviewers?page=25#user-3368) - Viewall my reviews (1) (http://www.veganbaking.net/jreviews/my-reviews?user=3368)

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Love this but I have a minor problemLove this but I have a minor problem

I make this bread about twice a week and really enjoy it's simplicity and versatility (adding molassesfor a bump in iron or changing the combination of meals on top). I have been experiencing diffi-culty with tracking the rise periods since I am constantly monitoring a toddler and notice that as theweather warms the rise time really needs to be reduced. My loaves continue to fall in the oven. Anytips on adjusting the rise time in conjunction with the temperature?

Owner's reply

Glad you love the bread Sinmadre! I usually go by the first rise being done when the doughdoubles in size. In a very hot kitchen this can happen in as little as one hour. For the secondrise or proof I usually allow enough time to pass where the dough is about one full inch domedover the loaf pan. If you're having issues with the loaf falling I'd recommend reducing rise timesa little to the poing of where the falling subsides. Good luck!

Rating

5.0

(/community/3294-veggiegirl/profile) Reviewed by veggiegirl (/community/3294-veggiegirl/profile)April 09, 2013 Top 500 Reviewer (http://www.veganbaking.net/jreviews/reviewers?page=12#user-3294) - Viewall my reviews (1) (http://www.veganbaking.net/jreviews/my-reviews?user=3294)

So YummySo Yummy

This is the second Vegan bread recipe I have made this month. This one was far better than thefirst...which required oil and kneading, and contianed 1 TB of yeast for one loaf! Very yeasty bread.This one came together fast, and baked beautifully. This bread has a far better taste and texturethan my first attempt. I made one small adjustment, I replaced on 1 TB of Maple Syrup withMolasses, I love the flavor molasses gives a whole wheat bread, so deep and enhances the nutti-ness. This is now my go to bread recipe!

Owner's reply

So glad this bread worked out for you veggiegirl! I've been doing lots of bread baking lately andI can't wait to try using molasses instead of the maple or agave syrup I normally use. Thanksfor sharing!

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(/community/3250-theenglishrider/profile) Reviewed by theenglishrider (/community/3250-theenglishrider/profile) March 17, 2013 Top 500 Reviewer (http://www.veganbaking.net/jreviews/reviewers?page=26#user-3250) - Viewall my reviews (1) (http://www.veganbaking.net/jreviews/my-reviews?user=3250)

PerfectPerfect

The first time I made this it was gone in one meal. My second attempt is in the oven now. It doesn'tlook like it's getting much oven spring action, but appears to still be setting up light and fluffy.Through all my years of bread making, this is the best and easiest! This morning I taught my twoyounger children, ages 11 and 13, to make this bread. Now they can be in charge of the bread bak-ing for the family!

Owner's reply

So happy this bread has been the best and easiest bread for you theenglishrider! Great ideateaching the kids how to bake bread for the family. Now if only I could get my girlfriend to bakethis bread so I don't have to, it would be even easier to bake!


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