When it’s too hot to cook, sandwiches rule! This vegan recipe makes delicious, light-and-fluffy sandwich bread that’s still sturdy enough to withstand vigorous peanut-butter-spreading. Best of all, it cooks itself while you’re at the pool!
- 1 cup soy milk, almond milk, or other nondairy milk (homemade oat milk works fine)
- 1/3 cup olive oil
- 3 tablespoons real maple syrup (or agave nectar)
- 1 tablespoon molasses
- 1-1/2 cups whole wheat flour
- 1-1/2 cups unbleached white bread flour
- 1 tablespoon active baking yeast
- 1 tablespoon nutritional yeast (optional but recommended)
- 1 teaspoon salt
Heat nondairy milk slightly in microwave or on stovetop. It should be just a little bit past lukewarm, but not hot enough to burn you if you touch it (around 100 degrees Farenheit).
Add all ingredients to your bread machine, in whatever order its manufacturer recommends. Set the machine for whole wheat cycle, choose crust preference (I use ‘light’ on this recipe), and hit start.
Come back when it beeps, and enjoy!
Measure flour by pouring or spooning it into measuring cup(s), rather than scooping it from the bag — otherwise it’s easy to use too much, resulting in overly dense bread.
You can also use a bit heavier or lighter wheat-to-white flour ratio, but use at least 1 cup of all-purpose or bread flour; otherwise the texture of the bread will be too dense.
You can use any combination of syrups; just keep the wet-to-dry proportions the same. Also note that ‘real maple syrup’ is not the same as ‘maple flavored syrup’ — confuse the two at your own peril! The (real!) maple-molasses combo as written above tastes best to me, but you can use all agave or all maple (or whatever) as your tastes and/ or pantry supplies dictate.
Cover the bread with a towel, while it cools on a rack, to keep it from drying out. Refrigerate or freeze after 3 to 4 days (if there’s still any left!).
This recipe also makes great burger buns or sandwich rolls, though it takes a tiny bit more chef involvement:
- set machine to ‘dough’ cycle
- line 10″ x 13″ pan with parchment paper, or oil pan well
- when dough cycle ends, form dough into flattened 2″ to 2-1/2″ circles
- place on pan about 1″ apart
- let dough rest for 15-30 minutes; preheat oven to 350 degrees
- bake 20-25 minutes, until center rolls test done with a toothpick or sharp knife. Depending on your oven, you may need to flip them over for the last 5-8 min of cooking time to keep the bottoms from over-browning.
- serve immediately, or cover with a towel and let cool before storing in an air-tight container. Refrigerate or freeze after 3-4 days.
I’m sure this recipe would work using traditional kneading methods, but I haven’t tried it myself (since I’m in love with my bread machine). If you try it out as a make-by-hand loaf, please report!
Image credit: Creative Commons photo by jeffreyw.