Our easy vegan whole wheat bread is scrumptiously delicious! Homemade vegan bread recipes are so easy to make, you can put your teenagers to work in the kitchen. For one thing, our easy vegan bread recipe takes very little kneading and it is a perfect way to introduce others how to make vegan bread.
This simple recipe for vegan bread is naturally filled with taste bud tantalizing wholeness based upon using high quality non-GMO milled grains. The texture is light and smooth as can be. Once you taste our simple vegan bread recipe, anything you purchase in the store, even some of the best whole grain bread are guaranteed to taste cheap and a little papery.
Ok, a little side story and confession – when you were in elementary school and the teacher was just about to catch you tearing off a corner of your nice white notebook paper to pass a note across the aisle to your neighbor and you had to get rid of it quickly . . . yes, wad it up, place in mouth, offer it to the teacher when asked for it – they wouldn’t take it and read it but will ask you to throw it away - - papery taste.
We are not suggesting you try the paper, just try our delicious vegan bread recipe, it's terrific!
Easy Vegan Bread Recipe
- 1 ½ cups warm water
- ¾ Tbsp. fast acting yeast (1 packet)
- 2 Tbsp. 100% maple syrup
- ½ Tbsp. salt
- 1 Tbsp. flax seed
- 2 cups white bread flour
- 1 ¾ cups whole wheat bread flour
- 2 Tbsp. roasted sunflower seeds
- 2 Tbsp. rolled oats
- Combine warm water (110°) with yeast until dissolved. Add maple syrup, salt, flax seed and all flour in a large mixing bowl. Stir with a wooden spoon until it becomes a sticky, rough dough (well combined).
- Place dough on a very lightly floured surface and knead, slowly adding additional flour and working it in until dough is no longer sticky. Clean and dry the bowl, lightly spray bottom and sides with coconut oil. Return dough to the bowl.
- Cover and let the dough rise for 2 hours at room temperature then place the bowl in fridge for 2 hours. Use two fingers and create a small hole in the dough. Pour in the sunflower seeds and oats and transfer dough back onto a lightly floured work surface. Knead dough approximately 20 times or until elastic and form into a loaf-like shape.
- Lightly spray bottom and sides of a loaf pan and place dough, seam-side down into the pan. Lightly sprinkle flour over the top of the loan to keep the dough moist. Loosely cover with plastic wrap and let rest for approximately 50 minutes.
- Preheat oven to 425° toward the end of the resting time. Near the end of the dough resting time, place a metal or cast iron pan (no glass, Pyrex or ceramic) on the lowest oven rack. Have 1 cup of hot water ready.
- When oven has reached temperature, remove the plastic wrap and slash bread 2-3 times with a knife approximately ½ inch deep. Place bread on middle oven rack and very carefully and slowly pour the cup of hot water into the metal or cast iron pan. Carefully – when the water hits the pan expect it to bubble and steam; then close the oven door quickly.
- Bake for approximately 26-35 minutes, or until deep golden brown and risen. Remove bread from the oven and let rest in the pan for approximately 5 minutes, then carefully remove and transfer to a cooling rack to cool.
- For best results let the bread completely cool before slicing (otherwise it could be doughy in the middle).