Vegan Whole Wheat Bread Sugar Free Easy Recipe

Add both flours, the yeast and the salt to the bowl of a stand mixer, making sure to put the yeast on the opposite side to the salt. If they come into contact too soon there is a small chance the salt could kill the yeast. If you are working by hand use a large mixing bowl. Add the olive oil and the water. Turn on the stand mixer and knead the dough for 10 minutes. Note, if you use a stand mixer, read the manual. For example, the Kitchen Aid, recommends to use: speed 2 for bread dough. You might need to stop the machine after a couple of minutes and scrape down the spatula thingie... if it isn't catching all of the flour as it kneads. If you are working by hand, stir the ingredients together with a spatula until a rough dough is made, then turn out onto a clean surface. I put some oil on my hands (don't use flour). Using the small amount of oil, stops everything sticking. If you use flour for the surface, that will change the texture of your bread. - which will make it heavy. So, best to use the oil ?? Knead the dough by hands for 10 - 15 minutes, until the dough is smooth, elastic and when squeezed together between both of your hands, it should bounce back slowly. Once kneaded, grease a large bowl with a little oil, then put the kneaded dough in it and again put some oil on your hands and gently pat the dough with it. Or you can LIGHTLY coat the dough with oil. I find hands was best option. I used a new bowl, but you can reuse the bowl you mixed in :) Cover with a damp, clean dish towel ( I just run mine under the tap for a minute then wring out), cling film or an unused shower cap and leave on the kitchen counter until doubled in size. The time this takes will vary depending on how warm your kitchen is but keep in mind that the longer it takes to rise, the more flavor there will be so. This might take about 60-90 min to double. For me, it took 60 min. I live in Atlanta and have my house at 72 deg.. so might have helped that the house was not too hot; not too cold Once the dough has doubled scrape it gently onto a clean, lightly oiled work surface. Be sure you don't tear it as you do this. Use the heels of your hands to flatten it into a rectangle roughly the width of your bread pan. Fold the bottom third up and use the heel of your hand to push it down and seal it a bit. Then fold the top third down and push it down to seal it again. Then fold the dough in half again and pinch closed. Gently turn under the ends and then gently place in a lightly oiled bread pan that has a 1lb capacity (mine is 9x5 inch). Rub a tiny bit of oil over the surface of the dough to stop sticking, then cover again with a damp dish towel, cling film or a shower cap and leave until the bread dough is nicely domes and about 1 inch above the sides of the pan. It won't take as long this time. In my kitchen about 30 - 40 minutes. While you are waiting for your loaf to rise preheat your oven to 400° F. Place in the preheated oven and bake for 40 minutes. After this time it will be baked through. You can check by knocking on the bottom. It should sound hollow. Remove from the pan and cool on a cooling rack . As hard as it is to resist eating it when fresh out of the oven it really is best to leave it to cool completely before cutting. Cutting while still warm affects the crumb and might make it slightly damp and doughy. I sometimes make two. One for eating while warm and one for later!