I decided I wanted to make bread recently. Let me rephrase that – I had an incredible bread-craving for the last week and finally gave in this weekend. It must be the chill in the air that October has brought to Illinois. I’m craving comfort foods, bread and pasta. It’ll take quite a bit of effort to fight my natural instincts to bulk up for the winter. Ha!
I don’t normally make bread, or eat a lot of it. I find myself easily addicted to wheat, having intense cravings if I eat too much of it. It’s those gluten-morphines! I decided if I was going to bake bread, I would make it as healthy as possible. Whole wheat flours, lots of whole grains, nuts, and seeds to make it nutritious, hearty, and [hopefully] delicious.
When searching for recipes, I was surprised so many require a bread maker. I don’t have one – I’m very picky about the gadgets in my kitchen. I do not want a million different little (or huge, like a bread machine) things with one specific purpose. Plus, I prefer the experience of doing something with my own two hands. It’s more rewarding, you know? When I finally this simple recipe by the Minimalist Baker, I decided to give it a try. Not only was it simple, it was healthy and didn’t require a machine. Also, all her stuff always turns out amazing.
As always, I made a few changes to the recipe. I added 10 grain cereal in place of some of the AP flour, upping the nutrient content. A little more of this, a little more of that, and voila! An amazing loaf of bread, exactly what I needed. The ease of making this bread and how delicious it turned out without a bread maker confirmed my decision. I’ll stick to my favorite gadgets for now!
I loved enjoying this hearty bread in a number of ways. It was amazing toasted with a little butter (or butter substitute for vegans). Even better slathered with an amazing jam. The small, family run company Blueberet sent me a delicious jar of their homemade, locally sourced jam and it was the perfect topping for a warm crunchy toast. I can’t wait to try the other flavors – I just love an amazing jam.
I also toasted and tore some for croutons for this delicious Curried Butternut Squash Soup. So easy to make, and amazing for weekly work lunches. I toasted my “croutons” each day at work for an amazing work lunch!
Easy Vegan Multigrain BreadPrint Recipe
- 1 1/2 cups warm water
- 3/4 Tbsp fast-acting yeast (~1 packet)
- 3 Tbsp maple syrup
- 1/2 tbsp salt
- 2 Tbsp flaxseed
- 2 cups Whole-Wheat Pastry Flour
- 1 Unbleached All-Purpose Flour + more for rolling / dusting
- 3/4 cups 10 grain cereal
- 2 Tbsp (14 g) roasted sunflower seeds
- 1/4 cup rolled oats
Combine warm water (110 degrees F), yeast, maple syrup, salt, flax seed, flours and cereal in a large mixing bowl. Stir to combine. It will be sticky and rough.
Mix at medium speed if using a stand mixer for about a minute. If not using a stand mixer, use a spoon to stir until well combined, then knead and turn it in the bowl with your hands. Add flour until the dough is no longer sticking to the sides, careful not to over flour.
Remove dough from bowl and lightly grease the bowl with olive oil. Return dough to bow and cover. Let it rise for 2 hours at room temperature, then transfer to a refrigerator for 2 more hours.
Create a small hole in the dough with your fingers and pour in sunflower seeds and oats. Transfer dough to a lightly floured work surface and knead about 20 turn until elastic. Form into a loaf-like shape.
Place seam-side down in a lightly greased loaf pan. Dust a little flour over the top. Loosely cover with plastic wrap and let rest for 45-60 minutes.
Preheat oven to 425F and place a metal or cast iron pan on the lowest oven rack. Have 1 cup of hot water ready.
When the oven is preheated, slash the bread knife, making a few cuts about ½-inch deep.
Place in oven on middle rack. Carefully pour hot water into the shallow pan beneath. Close oven door quickly, the water will steam quickly!
Bake the bread for 26 to 35 minutes, or until deep golden brown and risen.
Remove the bread from the oven and let rest 5 minutes.
Carefully remove from pan and transfer to a cooling rack
For best results allow bread to cool completely before cutting.
It's only about 1 hour of work time, with a lot of time for rising and baking. Store leftovers in a plastic bag at room temperature for up to a few days, or in the refrigerator for up to two weeks.