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Wednesday, March 28, 2012

No Knead Whole Wheat Bread - vegan


The weather in the Bay Area has been incredibly variable lately - one day will be dismally rainy and windy and the next will be sunshine and blue skies as far as the eye can see. Besides never knowing what footwear I'll need, it's also playing havoc on my food cravings. Cold weather makes me want good bread and hearty pasta, while the summertime tease pushes me towards salads and sorbet


This delicious loaf is a great addition to any repertoire. It's super easy, with only about 15 minutes of hands-on time, and it makes our apartment smell heavenly. I like it at breakfast with some jam, but it will also work for sandwiches or as an accompaniment to dinner.


No Knead Whole Wheat Bread - vegan
adapted from King Arthur Flour

1 C lukewarm nondairy milk
2 tsp active dry yeast
1/4 C orange juice
1/4 C vegetable oil (I used olive)
3 Tbsp molasses, honey, or maple syrup*
1 1/4 tsp salt
3 C whole wheat flour (or white whole wheat, or a blend of the two)

Dissolve yeast in milk. Generously grease a 8 1/2- x 4 1/2-inch or 9- x 5-inch loaf pan. Make sure you grease all the way to the top.

In a large bowl, combine all ingredients and milk+yeast. I used a stand mixer with a paddle attachment, but in the comments on the KAF blog, it looks like people also make this with a hand mixer. Beat mixture vigorously for about 3 minutes (I use medium high-high speed). The dough will not be pourable, but it will be too sticky for hand kneading. Scoop dough into your greased loaf pan and even out top. Cover with greased plastic wrap and allow to rise in a warm place (I use a slightly warmed oven) for 60-90 minutes. Your dough should be just about the height of the pan, though in the larger 9- x 5-inch size it might be lower. 

Preheat oven to 350F. Uncover the bread and bake for 40-45 minutes, or until an internal temperature of 190F-195F is reached. Top should have a golden brown crust. Remove from the oven, and allow to cool 5-10 minutes on a rack. Invert pan to remove loaf and allow to cool completely (I know it's hard!) on wire rack before slicing.  

*I really liked the loaf that I made using 1 Tbsp local honey and 2 Tbsp molasses. Play around with these flavors, and you can make lots of different loaves from the same basic, easy recipe. The same is true of the milk - almond milk will impart a slightly different taste than soy milk, which will taste slightly different than rice milk. Ditto with the oil and the flour.

2 comments:

  1. for lukewarm dairy milk - should it be room temperature or microwaved?

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    Replies
    1. Hi Sara! It needs to be warmed up a bit, either in the microwave or the stovetop. "Lukewarm" means that it should feel a little bit warm if you test with your finger, but not hot. If it's too hot for your hand, it's too hot for the yeast. (too hot kills the yeast and your bread won't rise nicely). I hope this helps! Happy baking :)

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