Vegan Bread from Food.com
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 84.1
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 146.8 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 2.4 g
- Protein: 2.8 g
View full nutritional breakdown of Vegan Bread from Food.com calories by ingredient
Introduction
Vegan Bread from food.com (https://www.food.com/recipe/the-easiest-simplest-vegan-bread-ever-155430) Vegan Bread from food.com (https://www.food.com/recipe/the-easiest-s
implest-vegan-bread-ever-155430)
Number of Servings: 24
Ingredients
-
4 cup Whole Wheat Flour
1.5 tsp Salt
2.25 tsp Fleischman's Active Dry Yeast (by ARCTIC.ORCA)
3 tbsp Olive Oil
1.75 cup (8 fl oz) Water, tap
Directions
In a large bowl mix together flour, salt, and yeast, and form a well in the bottom.
Pour in water and add the oil.
With a wooden spoon slowly pull the flour into the liquid until it's fully absorbed.
Work it into a ball with your hands and place on a floured work surface.
The dough should be tacky but not hopelessly sticky.
Sprinkle flour on the work surface and hands if needed; continue to knead the dough for 5-10 minutes or until the dough becomes elastic.
Grease the large bowl, then place the dough back in it.
Cover lightly with damp cloth or plastic wrap. Let rise in warm place until double in size (about 1 to 1-1/2 hours).
Turn dough back out onto floured surface. Punch down and knead slightly to work out air bubbles.
Divide the dough in half, form round loaves and place on lightly oiled pans.
Preheat oven to 375 F and let dough rise 20–30 more minutes.
Bake 30–40 min until the crusts are golden.
You can also throw 1/2 C of water on the bottom coils 10 minutes in for "crustier" bread.
Serving Size: Makes 2 loaves or 24 thick slices of bread
Pour in water and add the oil.
With a wooden spoon slowly pull the flour into the liquid until it's fully absorbed.
Work it into a ball with your hands and place on a floured work surface.
The dough should be tacky but not hopelessly sticky.
Sprinkle flour on the work surface and hands if needed; continue to knead the dough for 5-10 minutes or until the dough becomes elastic.
Grease the large bowl, then place the dough back in it.
Cover lightly with damp cloth or plastic wrap. Let rise in warm place until double in size (about 1 to 1-1/2 hours).
Turn dough back out onto floured surface. Punch down and knead slightly to work out air bubbles.
Divide the dough in half, form round loaves and place on lightly oiled pans.
Preheat oven to 375 F and let dough rise 20–30 more minutes.
Bake 30–40 min until the crusts are golden.
You can also throw 1/2 C of water on the bottom coils 10 minutes in for "crustier" bread.
Serving Size: Makes 2 loaves or 24 thick slices of bread