Whole Wheat Bread – Vegan, Oil-free

This is my favorite rib-sticking, hearty, delicious, wholesome, and heavenly bread. Plus, it makes the house smell like you’re a master French baker. I love to make this before I invite friends over- the aroma is pure comfort and will make you seem like a great host or hostess (in my case, I need all the help I can get!)

Whole wheat flour is required if you’re following a plant-perfect lifestyle. I will sometimes make this with 20-30% white flour for kids or friends who aren’t fans of pure whole wheat. Feel free to use maple syrup instead of sugar. You only need enough to activate the yeast- you won’t be eating a sweetened loaf, either way.

One trick I recommend is to enjoy the kneading process. Get into the dough and really make friends with it. When it’s kneaded well, the end result is a more complex flavor and better mouth-feel. Don’t skimp on kneading! Coming up, I’ll post a no-knead soda bread that’s a better choice for days when you don’t have much time.

Whole Wheat Bread - Vegan, Oil-Free

The way your house smells when bread is baking almost matches the deliciousness of this recipe.

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Prep Time: 2 hours hours 30 minutes minutes

Cook Time: 45 minutes minutes

Course: Appetizer, Breads, Breakfast, Dinner, Holiday, Side Dish, Snack

Cuisine: American, French, Italian

Keyword: breakfast, esselstyn, oilfree, plant-based, plantbased, plantperfect, plantstrong, wfpb, wfpbno, whole grain, whole wheat

Servings: 0

Calories:

Author: Crystal's Recipes

Ingredients

• 600 grams water
• 1000 grams whole wheat flour
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp active-dry yeast

Instructions

• In a large metal mixing bowl, add yeast, sugar, and water. Whisk together.
• Add flour and mix with a wooden spoon until it comes together and you can use your hands.
• Just before kneading, add the salt.
• Knead for at least 10 minutes.
• Rest the dough while you clean your bowl, or use another.
• Spritz the inside of the bowl with water. Put the dough inside, and flip it so the slightly wet side is now on top. Spritz with more water, if necessary. You don't want it soaking, just lightly misted so it doesn't get dry and crackly while it's rising.
• Allow dough to rise for 2 hours, or until doubled in size.
• Preheat oven to 400℉
• Shape the dough into two long loaves and position them on a cookie sheet lined with parchment paper or a silpat liner. Use a knife to cut several slashes across the top of each.
• When oven is hot, mist the tops of the loaves with water and put them in the oven for 15 minutes.
• After 15 minutes, turn the oven down to 350℉ and turn the cookie sheet. Bake for another 30 minutes.

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