Popular
| |
 | | Whole Wheat Bread
|
|
Recipe
* 1 C warm water (105-115 degrees F)
* 2 T (or 2 packages) of active dry yeast
* 1 pinch unrefined sugar
* 1 C soy milk
* 1/3 C (packed) unrefined sugar
* 3 T vegan butter or margarine
* 1 T salt
* 1 1/2 C walnuts (optional)
* 1/4 C soft tofu (mashed), stir until chunks are minimal (egg replacement or 1 T ground flax seed also works)
* 2 1/2 C cups fine-milled or medium-milled whole wheat flour
* 3 7/8 C unbleached all-purpose white flour
|
|
Preparation
# In a small bowl stir up the yeast in 1/2 cup warm water, add a pinch of unrefined sugar. Let the yeast activate for 10 minutes.
# To a large mixing bowl add the other 1/2 cup water, milk, unrefined sugar, melted vegan margarine, salt, tofu, and whole wheat flour. Stir with wooden spoon until creamy.
# Add the yeast mixture which should be foamy by now. Add walnuts. Add in the unbleached wheat flour a little at a time. Stir until the dough is too thick for the spoon then put the dough on a lightly floured cutting board or counter top and mix by hand. When all the flour is added, knead dough for around 5-7 minutes. Cover dough with a towel and let rise for around 1 to 1.5 hours. Dough should double in size.
# Knock the dough down once then place 2 equal portions of the dough into 2 greased pans. If you want the loaves to look fancy do this: roll dough into 4 separate dough "snakes". Twist 2 of these together to make a nice looking intertwined loaf. Let rise about 45 minutes.
# Brush tops of loaves with melted margarine (keeps them from drying out) and dust with cinnam |
|
|
