Whole Wheat Oil-Free Vegan Bread Machine Bread Updated Recipe

Monday, June 22, 2015

Some of you may remember the whole wheat oil-free vegan bread machine bread recipe that I adapted from a Hitachi bread machine recipe found in The New McDougall Cookbook. I totally thought I had it perfected, but I've done further experimentation and the new version rises higher and has a slightly better structure, so I thought I'd post an update with new pictures. I took my photos in better lighting last time, but I think you'll still be able to see the difference.


If the bread rose much higher, it'd touch the window in the lid. It rises up over the top of the pan now, whereas before it was more level with the pan top.

The top of the loaf is usually rounded and not very wrinkly looking (unless I'm too violent when I'm trying to tip it out of the pan) because it doesn't fall at all during baking.

Now the slices are so tall that I have to have to cut off the tops to get my husband's sandwiches to fit into his bento...which is inconvenient, but shows just how fluffy this bread has gotten.

 Whole Wheat Oil-Free Vegan Bread Machine Bread

Ingredients:

1 + 1/4 cups water (for my machine, I just use regular tap temperature water)
3 tablespoons molasses
2 teaspoons salt
3 + 3/4 cups whole wheat flour
3/8 cups vital wheat gluten

4 teaspoons instant yeast


*Directions:


  1. Make sure kneading paddle is in place in the bottom of your bread machine pan and the pan is on the counter/table, not still locked into the machine, as you don't want to accidentally get bits of ingredients between the pan and the machine walls. Add the water, molasses, and salt.
  2. To measure the flour, spoon into the measuring cup and level with a straight metal frosting spreader type spatula (like this) or other straight edge (a clean ruler perhaps?). Do not scoop up the flour with the measuring cup itself, as that will compact the flour in the cup and mess with the ratio of flour to water, giving inconsistent results.
  3. Add the whole wheat flour and vital wheat gluten to a gallon zipper bag (you can re-use this each time you make bread).  Make sure the bag is sealed tight and has a decent amount of air inside. Hold the zipper with one hand to make sure the bag stays closed and gently shake to combine the flours
  4. Add the flour mixture to the bread pan on top of the water and use your finger to make a well in the center.
  5. Add the yeast to the well you just made in the flour.
  6. Place the bread pan into the bread maker and lock into place.
  7. Plug in/turn on your bread machine. Most machines have a whole wheat setting. Select that. I usually select a medium crust shade, but if you prefer your bread more or less dark, light or dark should also work. Press start.
  8. After the machine has almost completely mixed the dough the first time, open it up and scrape down the sides with a rubber scraper, then shut the lid and let the bread machine do its thing. It should do all of the kneading, rising, and baking steps for you.
  9. When the bread is done, carefully open the lid of the bread maker and use an oven mitt or two to help remove the pan. Tip the bread out onto a cooling rack. Sometimes this will take a bit of jiggling if the kneading paddle doesn't want to come loose from the pan.
  10. Carefully cut along the bottom of the kneading paddle and remove it from the bread (if it didn't stay behind in the pan when the bread popped out). I find that I can easily remove mine by sticking a stainless steel straw in the hole in the bottom and using that to pop it out.
  11. Set bread upright and allow to cool, and slice.
  12. Enjoy! Great for toast, sandwiches, with vegan butter, and pretty much anything you'd use regular sliced bread for.

*If your bread machine's standard directions differ from my method, follow those instead. Some machines want you to add the dry ingredients first. Some require warm water and don't incubate the dough like mine does. These little variations might be enough to make or break your bread making experience, so be sure to follow the proper method for your machine. Also, these are directions for a two pound loaf (perhaps slightly larger in all honesty). If your bread maker is of a lower capacity, you will need to scale down all of the ingredients accordingly. 

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