makes 2 loaves
And here goes my second attempt at making yeast bread!
Okay, so I don’t need to tell a story about this because, um, this is one of the best recipes I’ve ever made.Yes it’s vegan. Yes it’s amazing. And no, it isn’t just “good for being vegan,”. It’s just absolutely amazing.
Alright, enough fuss about it.
Let’s do this!
Active time: 30 minutes Cook time: 50 minutes Total time: 1 hour 20 minutes*
1/2 cup water
1 cup almond milk
1/4 cup agave
2 teaspoons salt
1/2 cup warm water (heated to 120˚F)
1 package regular or rapid-rise yeast (I used rapid-rise)
1 cup cracked wheat
1 cup whole wheat pastry flour
4 cups all-purpose white flour, approximately
2 tablespoons dried rosemary leaves, ground
salt to top
Boil 1 cup of water. In a large bowl, combine the almond milk, agave, and salt. Add 1/2 cup boiling water to this mixture, whisk and set aside until lukewarm. Let the other 1/2 cup of water cook to 120˚F or else you will kill the yeast and your bread won’t rise. Once cooled, add the yeast to the 120˚F 1/2 cup of water. Stir gently and then let sit for five minutes so the yeast can activate.
Once activated, add the yeast, cracked wheat, whole wheat pastry flour, and one cup of the white flour to the milk and water mixture. Stir. Add the ground rosemary leaves (I ground mine up with a mortar and pestle). Add the remaining three cups of flour and incorporate everything together. You may not need to use all the flour, I used a little less than flour.
Grease a large mixing bowl with olive oil. Put the dough in the bowl and cover it with a towel. Let rise until double in bulk. Note: I put my rising dough in an unheated oven so air drafts can’t get to it. It helps the dough rise faster. The rising should take anywhere from 30-45 minutes (if using rapid-rise yeast) or 90-120 minutes (if using normal yeast).
Once the dough has risen, separate it into two loaves. Put the loaves on a greased baking pan. Score the dough three times horizontally and three times vertically. Let rise until double in bulk with a towel on top. This took about 20 minutes for my dough.
Preheat the oven to 375˚F. Once the loaves have risen, baste them with olive oil and sprinkle coarse ground salt on top (I used pink Hawaiian sea salt). Place in the preheated oven for 30 minutes. Take out of the oven and sprinkle fresh rosemary leaves on top. Place back in the oven and bake for another 15-20 minutes.
Remove from the baking sheet and set on racks to cool. Enjoy!
*Serve warm with your favorite cheese, if you aren’t vegan that is.
*But make sure, you do serve it warm!
*Time doesn’t include rising time.
Adapted from Fannie Farmer’s Cracked-Wheat Bread