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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 146.0
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 431.2 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 4.9 g

View full nutritional breakdown of Whole wheat sandwich bread (veganized) calories by ingredient
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Whole wheat sandwich bread (veganized)

Submitted by: MARIVONNE

Introduction

I first saw this recipe one Saturday morning on the show "America's Test Kitchen" on PBS. Making a loaf of whole wheat bread that doesn't double as masonry is part science, part art form, and they were certainly successful in producing a soft, tender, and really flavorful product with their recipe. Their secret? The prior preparation of a "biga" (a yeast starter) and a "soaker" (softening of the flour). In their recipe I have made three vegan substitutions: plain soy milk instead of whole milk, agave nectar instead of honey, and vegan butter instead of regular dairy butter. This recipe requires some preparation the night before but it's well worth it when the final product is a wonderfully tender loaf of fresh homemade whole wheat bread that does not double as a paving stone. I first saw this recipe one Saturday morning on the show "America's Test Kitchen" on PBS. Making a loaf of whole wheat bread that doesn't double as masonry is part science, part art form, and they were certainly successful in producing a soft, tender, and really flavorful product with their recipe. Their secret? The prior preparation of a "biga" (a yeast starter) and a "soaker" (softening of the flour). In their recipe I have made three vegan substitutions: plain soy milk instead of whole milk, agave nectar instead of honey, and vegan butter instead of regular dairy butter. This recipe requires some preparation the night before but it's well worth it when the final product is a wonderfully tender loaf of fresh homemade whole wheat bread that does not double as a paving stone.
Number of Servings: 24

Ingredients

    Biga:
    2 c. bread flour
    1 c. warm water (100 - 110F)
    1/2 tsp. instand or rapid-rise yeast

    Soaker:
    3 c. whole wheat flour, plus extra for kneading
    1/2 c. wheat germ
    2 c. soy milk

    Dough:
    1/4 c. agave nectar
    4 tsp. salt
    2 tbsp. instant or rapid-rise yeast
    6 tbsp. vegan butter, softened
    2 tbsp. canola oil

    Bread flour for work surface

Tips

Start checking for doneness after around 35 min. - all ovens vary. Don't skip the "steaming" part - it's key to making a nice, tender bread. You may need to knead (sorry) more flour in after you first make the dough - it may be too soft, almost "pourable". Just knead enough to make a dough that can be handled, then stop - add just what you need and no more. As for the water container to create steam during baking, the roasting pan that often comes inside ovens is what I use. I take out the slotted cover and just use the open pan. A 9" x 13" type of baking pan would also work great. Don't be in a rush to take this container out once baking is over - you'll risk a burn with scalding water if it splashes.


Directions

For the biga - combine bread flour, water and yeast in a large bowl and stir with a wooden spoon until no dry flour remains. Cover with plastic wrap and let it stand at room temperature overnight (8-24 hrs).

For the soaker - combine whole wheat flour, wheat germ, and soy milk and stir with a wooden spoon for about 1 min. Turn out dough onto lightly floured work surface and knead until smooth, 2-3 min. Place soaker back in the bowl, cover with plastic wrap, and refrigerate overnight (8-24 hrs).

For the dough - using the bowl of a stand mixer with dough hook attachment, first tear up soaker into 1-2" chunks. Then add the biga, agave nectar, salt, yeast, butter and oil. Mix on low speed for about 2 min., until a uniform mass starts to form. Increase speed to medium and knead dough for 8-10 min. Turn out dough onto a lightly floured surface and knead 1 min. Shape dough into a ball and place in a lightly greased container. Cover tightly with plastic wrap and allow it to rise at room temperature for 45 min.

Gently press down on center of dough to deflate. Fold dough onto itself a total of 8 times by gently lifting and folding the edge of the dough towards the middle, going all the way around the bowl. Cover and allow to rise at room temperature until doubled in bulk, about 45 min.

Grease 2 loaf pans. Transfer dough onto a well-floured surface and divide it evenly in half. Working with 1 ball of dough at a time, pat each into a 8" x 17" rectangle. With the short side facing you, roll the rectangle towards you to form a firm cylinder. Pinch the seam closed. Place loaf seam side down in greased loaf pan, working it gently into the corners. Repeat with the second ball of dough. Cover loaves loosely with plastic wrap and allow to rise at room temperature until almost doubled in size, 60 - 90 min. Top of loaves should rise about 1" over lip of pan.

Halfway through this last rising period, preheat oven to 400F. Place an oven-proof container at the bottom of the oven, large enough to contain at least 2 cups of water. This will generate steam as your bread bakes.

Make a 1/4' deep slash lengthwise down the center of each loaf. Set loaves in oven and reduce the temperature to 350F. Bake until crust is dark brown and internal temperature registers 200F on instant-read thermometer, about 40-50 min., rotating loaves 180 degrees and side to side halfway through baking.

Transfer pans to wire rack and let them cool for 5 min. Turn loaves out from pans and place back on rack to finish cooling.

Serving Size: 1 3/4" slice






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