Easy Whole Wheat Yeast Bread with a Twist
by Cathy ConnallyDid you ever want to make yeast bread but were intimidated? Thought it might be too difficult. This bread has your number.
Easy Whole Wheat Yeast Bread with a Twist
Rated 5 stars by 1 users
Category
Bread
Servings
12
Prep Time
40 minutes
Cook Time
40 minutes
Calories
247
Did you ever want to make yeast bread but were intimidated? Thought it might be too difficult. This bread has your number.
Flavour: The hint of nuttiness from the carob and sweetness of peaches complements the earthy whole wheat goodness of Red Fife flour.
Benefits: Whole wheat adds extra fiber and keeps vitamins such as vitamins K, B6, B12, folate and that are found in whole wheat. The peaches add iron, choline, potassium and magnesium. The toasted carob adds calcium.Author:
Cathy Connally
Ingredients
- 2 ½ tsp active dry yeast (can substitute instant yeast (7 grams)
- 2 cups warm (body temperature) water (473 ml)
- ¼ cup almond milk (other plant-based milk)
- 1 tsp pure cane sugar, optional
- 4 cups (520 g) whole wheat flour (I used 300 g Red Fife, 220 g spelt)
- 2 tbsp (16 g) toasted carob powder (optional)
- 1 small peach, cut fine (~100 grams)
- ¾ tsp sea salt
- 2 tablespoons pumpkin seeds, crushed (28 g) optional topping
Directions
- Preheat the oven to 390°F (200°C) and line the baking pan with parchment paper.
- Add the active dry yeast, warm water, almond milk and sugar in a large bowl and allow to bloom for 5-7 minutes. This assures that the yeast is still good.
- Weigh and add the rest of the ingredients to the bowl, except the pumpkin seeds, and mix thoroughly. It will be the consistency of cake batter.
- Place the batter in the parchment paper covered pan and smooth it carefully and gently. Cover and let rise for 20-25 minutes. The dough should crest or be even with the top of the pan. It will rise further in the oven.
- Place in the preheated oven on the middle rack. Bake for 40 minutes. Tap and see if it has a hollow sound. It should be fully baked.
- Let cool for 10 minutes and lift the bread from the pan using the parchment paper. Place on a wire rack to fully cool. Cool completely before slicing.
Recipe Note
Equipment:Baker’s scale, mixing bowl, 9”x5” (23cmX8cm) baking pan, parchment paper, silicone spatula
Thanks to Loving it Vegan for the inspiration for this recipe. A few tweaks were made to increase the nutrition.
Nutrition
Calories 247, Fat 2.8 grams, Saturated Fat 0.4 grams, Cholesterol 0 milligrams, Carbs 44 grams, Fiber 6 grams, Protein 13.4 grams, Sugar 2.3 grams, Sodium 46 milligrams