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Wonderful Whole Wheat Bread

June 21, 2011

This was one amazing loaf of bread I baked today. Although I shouldn’t’ve expected anything less—this was Vegan Dad‘s recent whole wheat bread recipe, after all. Vegan Dad knows a ton about baking delicious bread and he’s never led me astray before. I especially liked this recipe because it was easy and straightforward, calling for only a handful of standard ingredients and not even all that much time. The finished loaf is very soft and springy, but keeps its integrity incredibly well, allowing it to be sliced thinly without falling apart. The taste is great, too, of course. Anyway, you should make it!

Vegan Dad’s post includes a very instructive recipe video which shows you how to make the bread. I really liked watching this, as I often feel a clueless when kneading and preparing bread dough, and being able to watch Vegan Dad’s technique gave me some helpful pointers. So you should definitely check that out too!

Finally, for those of you like me, who both only really need to make one loaf of bread at a time and only have one bread pan to bake in anyway, you may feel that Vegan Dad’s original two loaf recipe is a bit much. Also, for those of you like me, who still don’t own a kitchen scale, even though you know all bread baking ingredients should really be measured by weight and not by volume, you may feel a little lost by Vegan Dad’s provided ingredient list by weight. So for all you people, here’s an ingredient list by volume for only one loaf; you can still follow the recipe’s steps as they are in the video (except don’t cut the risen loaf in two, unless you want to make mini-loafs).

  • just under 2 cups hard whole wheat flour (more precisely, 1.9 cups)
  • 1/2 tbsp instant yeast
  • 9 fl oz warm soy milk
  • 1.25 cups white bread flour
  • 1 1/8 tsp salt
  • 2 1/4 tbsp sugar
  • 3 tbsp oil

Happy eating!

Until we eat again,

Willie

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