This bread is so soft and so delicious!
I have always loved making bread. I don’t know if it’s because you can be super creative with it, or if it just the challenge of making it. The one thing I know is that there is nothing better than slicing into a homemade bread loaf.
There are very few companies that make a sprouted wheat loaf that do not have sugar as a sweetener. If you make this loaf you will find that these ingredients are all pantry staples and can be made in an afternoon.
As long you have a little time and some love to put into it you will have delicious bread in no time!
Yield: 1 loaf
Time: 2.5 to 3 hours
½ cup plant based milk
½ cup water
2 tablespoons maple syrup
2 ¼ teaspoons active dry yeast
1 1/2 cups bread flour
1 1/2 cups sprouted wheat flour
¼ cup coconut oil, melted
1 teaspoons salt
Optional: Oats
Instructions:
Warm the plant based milk and water (110 degrees if using a thermometer). Add maple syrup and yeast to water and milk. Whisk to combine.
Allow mixture to sit for 5 to 10 minutes until frothy.
Add remaining ingredients to yeast mixture and mix to form a shaggy dough.
Add to the bowl of stand mixer with dough hook (or floured work surface if kneading by hand). Knead for 5 to 6 minutes.
Add to a lightly oiled bowl and cover with an oiled piece of plastic wrap. Place in a warm place to rise for an hour. The oven with only the light on works great.
Punch down the dough when it has doubled in size and turn out on a floured work surface. Roll out dough until it is approximately 8” x 12”.
Roll into a log and place into an 8” loaf pan. Cover with an oiled piece of plastic wrap. Allow dough to rise for another hour or until doubled in size.
Optional: Once second proof is done brush loaf with water and sprinkle with oats. Score loaf down center.
Preheat oven to 375 F and bake for 30 to 35 minutes until golden brown.
Notes: For a darker crust preheat oven to max temperature and lower to 375 F just before putting loaf into oven.
Notes: placing a sheet tray with water on bottom rack of oven may help with crust development.
Notes: Coconut oil could be substituted for vegan butter or other oil.
