More about "the easiest simplest vegan bread ever recipes"
VEGAN BREAD - SIMPLE VEGAN BLOG
From simpleveganblog.com
5/5 (7)Total Time 3 hrs 15 minsCategory How toCalories 91 per serving
- Add the water and mix until well combined. I prefer to use a spoon, but you could also use your hands if you want to. It will be a wet dough but it will become more manageable after it rises.
- Grease a Dutch oven with a little bit of oil or line a 9×5-inch (23×13 cm) loaf pan with parchment paper. Both work really well.
VEGAN BREAD RECIPE (PERFECT SANDWICH LOAF!) – A …
From acouplecooks.com
5/5 (1)Total Time 2 hrs 30 minsCategory BreadCalories 162 per serving
- In a small saucepan, combine maple syrup, oil and almond milk. Heat over low heat until barely warm to the touch.
- Pour into a large bowl with the warm water and yeast and mix with a wooden spoon or dough whisk until just combined. In a separate bowl, stir together whole wheat flour, all purpose flour, oats and kosher salt. Add the flours and oats to the bowl and stir with the spoon until just combined. Turn the dough out onto a clean, lightly floured countertop and form the dough into a ball.
- Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
- Place the dough ball in a clean bowl and cover with a clean dish towel. Allow the dough to stand in a warm place (proof) until it rises to double in size, about 45 minutes to an 1 hour.
EASY CRUSTY VEGAN BREAD RECIPE • VEGGIE SOCIETY
From veggiesociety.com
4.9/5 (43)Calories 188 per servingCategory Side Dish
- Add the all purpose flour, yeast and sea salt to a large mixing bowl or your kitchen aid mixer. Mix in the water and stir well until incorporated. Cover the bowl loosely with a kitchen towel or plastic wrap and let it rest at room temperature for 2 to 3 hours. ( you may leave it overnight as well but it is not necessary )
- After about 2 hours check the dough and you should notice the surface dotted with bubbles. Turn the dough onto a floured surface and sprinkle it with a little flour. Shape it into a round loaf by folding it over on itself a few times. NO KNEADING Allowed!
- Meanwhile preheat your oven to 450"F with a pizza stone inside. I If you don't have a pizza stone preheat a cast iron dutch oven with the lid on instead). Place a baking dish with a couple of inches of water in it on the bottom rack to help create steam inside the oven for a crispy crust.
- Sprinkle a pizza peel or a cardboard box with some flour and place the bread loaf on top. Allow it to rest for 45 minutes while the oven warms up. Using a serrated knife make a few slits on top of the loaf.
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