Easy Everyday Sandwich bread
How to make Vegan Everyday Sandwich Bread Loaf. Dairy-free nut-free soy-free Yeast Bread. Makes a 8.5 by 4.5 medium loaf
Servings: 12 servings
Ingredients
- 1 cup warm water
- 1.5 cups whole wheat flour I use Bob's Red Mill
- 1.25 cups bread flour
- 1 Tablespoons agave syrup
- 1/2 teaspoon salt
- 1 teaspoon raw sugar
- 2 teaspoons active yeast Red Star
- 1 Tablespoons extra virgin olive oil or virgin coconut oil
Instructions
- In a large bowl, add 2 Tablespoons warm water, 1 teaspoon sugar and yeast. Mix and let sit until frothy(10 minutes).
- Add salt to the 1.5 cups wheat flour and mix. Add wheat flour and 1 cup bread flour to the yeast mix,
- Add agave, oil, rest of the water and knead 6-8 minutes in stand mixer or 8-10 minutes by hand.
- If the dough is sticky, then add a little bread flour until the the dough is soft and almost not sticky.
- Place dough in well greased container. Cover with towel and let sit for 1.5 hours or until doubled.
- Punch dough down, use a Tablespoon or so bread flour to help make the dough less sticky.
- Pull a bit on all sides and tuck under to get a taut top. Place the tucked side down on parchment lined or well greased bread pan.
- Spray water liberally on top, then sprinkle some flour or oats on top.
- Cover with towel and let rise for 45 minutes or until doubled.
- Bake at 365 degrees F for 35-40 minutes, or until a tap on he top sounds hollow.
- Cool completely before slicing.
Notes
Variations: Add 1-2 Tablespoons non dairy yogurt, Replace 1/2 cup water with 1/2 cup almond milk(half the amount of liquid) To get nice slices, cool the bread in the refrigerator for atleast an hour before slicing. Also if possible use an electric knife:).
Nutritional values are based on one serving
Nutrition
Calories: 121kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Sodium: 99mg | Potassium: 86mg | Fiber: 2g | Sugar: 1g | Calcium: 7mg | Iron: 0.7mg