Vegan whole wheat bread you can make at home? Sign me up!

The following recipe was adapted from one I found on the King Arthur Flour website. While it does take a long time (about 3 hours), it is absolutely worth it. It tastes much better than store-bought and contains no additional preservative ingredients. All you really need to buy besides a bread loaf pan is a probe thermometer (for temperature accuracy). Then, just rely on the alkhemy of baking!

100% Vegan Whole Wheat Bread

• 1 to 1 1/8 cups lukewarm water – the ideal temperature is between 110°F – 120°F
• 1/4 cup vegetable oil
• 1/4 cup agave nectar or maple syrup
• 3 1/2 cups (397g) whole wheat flour (do not use all-purpose or pastry flour)
• 1 packet active dry yeast dissolved in 2 tablespoons of the lukewarm water
• 1 1/4 teaspoons salt

1. Combine all of the ingredients and stir just until the dough starts to leave the sides of the bowl. Let it rest for 20 – 30 minutes to make the dough easier to knead. You may use a stand mixer for this recipe if it is easier, but I prefer making bread by hand.
2. Transfer the dough to a lightly oiled surface, oil your hands, and knead it for 6 – 8 minutes until it is smooth. If kneading in a stand mixer, attach the dough hook and knead for 5 to 7 minutes at low speed until the dough is soft and smooth. Add more flour or water, if necessary.
3. Transfer the dough to a lightly greased bowl, cover it, and let it rise until puffy (about 1 to 2 hours, depending on the temperature in your kitchen).
4. Gently “punch” the dough down and transfer it to a lightly oiled work surface. Shape it into a log and place into an oiled 8 1/2″ x 4 1/2″ bread loaf pan. Cover the pan loosely with lightly greased plastic wrap or a reusable cover.
5. Let the bread rise again for 1 – 2 hours, or until the middle has crowned about 1″ above the rim of the pan. Preheat the oven to 350°F.
6. Uncover the bread, place it in the oven, and bake for 35 minutes. After 20 minutes in the oven, tent the pan lightly with aluminum foil to prevent the crust from burning. The loaf is finishing baking once the internal temperature reaches 190°F.
7. Remove the bread from the oven and allow to cool for 15 minutes. Gently turn the pan over onto a cooling rack and empty the loaf to rest. Cool completely before slicing.  
8. Store the bread at room temperature, well-wrapped, for several days or freeze for longer storage. Note: The bread usually won’t last that long!

Ah, bread-making. A labor of love, indeed! I highly recommend this recipe, especially if you’ve never made a loaf of bread before. If you find that this loaf isn’t quite sweet enough, feel free to add more agave nectar or maple syrup to the next batch. I tend to like mine on the savory side. Use it for sandwiches, morning toast with vegan butter and jelly, or even dry some slices in the oven for homemade bread crumbs! With 100% whole wheat flour, you will get your daily required dose of whole grains with none of the added ingredients found in store-bought loaves. Enjoy those carbs!