The Best Vegan Bread Recipe
Vegan Bread Made Easy!
Y’all, I’ve been baking bread for decades, and this is the easiest, most delicious, most fulfilling toasty toast you’ll ever make.
It’s a riff off Heidi Swanson’s Easy LIttle Bread Recipe, itself a riff of someone’s grandmother’s recipe. I make a loaf every week.
It takes me 10 minutes to throw together.
10 minutes!!!
(And a few hours of study time while the yeast farts away.)
You can do it!
GLUTEN!!!
Ingredients
2 tsp active drive yeast
1 tbsp maple syrup
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup raw shelled sunflower seeds
1/2 cup raw millet
1-1/2 tsp salt
Instructions
In a liquid measuring cup, stir in 2 tsp active dry yeast and 1 tbsp maple syrup into 1-1/4 cup warm water (warm, not hot - you want to be able to rest your finger in it, but definitely warmer than room temp).
Let it hang out while you’re getting the other ingredients ready. It’ll bloom - that means the yeasties are waking up and eating the sugar and farting.
Just like you and me!
In a medium-sized mixing bowl, stir together (I use a wooden spoon, the kind with a hole in the middle, for no real reason other than that’s my Bread Mixin’ Spoon). Combine all-purpose flour, whole wheat flour, cup raw shelled sunflower seeds, cup raw millet, and salt.
Is your yeast all bubbly? Dump it in. Stir stir stir, like, 30 times. Everything should be a beautiful, brown blob, with no streaks of dry flour!
Scoop it in a small loaf pan (I use this one - approx. 8” x 3”).
Let it hang out for an hour. It’ll get bigger! Sometimes it gets too big if you forget about it! Don’t forget about it! But if you do, you can scoop everything in and punch it down.
Heat up your oven to 350° and bake the loaf for about an hour.
Omg y’all, it’s gonna smell so good.
When the top is browned and it sounds hollow when you thump it, it’s done!
Let it cool for a few hours.
Slather with your favorite vegan butter and flakiest salt.
NOM.
Up Next:
Want even more vegan recipes? Check out the rest of my vegan-related blogs here!