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Thursday, September 22, 2011

Egg-Free Bread Take 2

This is my second attempt at egg-free bread, and I LOVE this recipe! It's light, fluffy and holds together, all the things you want in a bread recipe!
Once again from VegWeb, these insightful vegans have some truly inspired recipes!

100% Whole Grain Wheat Bread
(I didn't change a thing so here is the recipe directly from the source!)

    2 3/4 cups hot water
    1/3 cup oil
    1/4 cup raw sugar
    2 tablespoons molasses
    1 tablespoon salt (I use sea salt)
    7 1/2 cups (max) 100% whole grain wheat flour, divided
    2 tablespoons dry active yeast


1. Place the first five ingredients in the bowl and mix. Add 2 cups whole grain wheat flour. Mix, then add dry active yeast. If you're not sure about your yeast, proof it in a little warm water first (to make sure it bubbles). Add 4 cups flour, and mix until the consistency is somewhat even.

2. Then continue to slowly add flour 1/2 cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour, so the bread will be fluffy. Do not exceed 7 1/2 cups wheat flour. I use 7 cups. You can trade 1 cup wheat flour for 1 cup all purpose white if you wish. Don't over mix, or the bread will be tough.

3. When your dough is finished, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger, but it doesn't need to double when using a heavy mixer. Grease two bread pans with nonstick spray. You can also flour the pans to reduce sticking.  Mix again just enough to knock it down at least close to the original size.  Drop the dough on a floured surface so you can work the dough and shape it. Preheat oven to 350 degrees F.

4. Roll it in the flour and shape it in your hands to make a nice ball, getting enough flour on it so it isn't sticky. Divide the ball in 1/2 and do it again. Shape the loaves by turning the dough under itself over and over. When the dough is shaped right, the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top.

5. Drop the loaves in your bread pans and let them rise until almost doubled.  Bake for 36 minutes. If you forgot to preheat, 41 minutes. (gas oven). When done, turn the bread out of the pan to a rack to cool. You can eat it right away.  Don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.

If you like fluffy brown bread, this is it. This bread is not heavy like most 100% whole wheat breads.

Source of recipe: This recipe has been in my family for years and we all make it. We make a lot more now that we have powerful mixers and the hand kneeding is bye bye.

Serves: 12, Preparation time: 3 hours

I think this may become my new go-to bread recipe. Because it makes 2 loaves at a time, my Kitchen Aid stand mixer can handle it, therefore no kneading on my part was required. It does have 2 rises, but it went by very quickly (only 30 min(ish) each time), and it cooked nicely in the oven.
I know egg substitutes will work in other recipes, but I decided why try to fix my recipe when I can easily find a vegan one that someone else has already perfected...lazy I know, but also very practical!

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