Don't let the title of this post fool you. This bread is amazing. It is far from "plain Jane" sandwich bread. Every loaf I make turns out just as good as the last. It is not only predictable, it is delicious. This bread is my comfort. I feel great making it and I feel great eating it. It's the kind of bread that the kiddos want to watch bake in the oven because they can't wait to have a warm slice when it's all done.
VEGAN WHOLE WHEAT SANDWICH BREAD
Makes 1 loaf using a 9X5 loaf pan
- 2 cups warm water
- 2 tablespoons maple syrup
- 1 1/2 teaspoons dry active yeast
- 3 cups whole wheat flour
- 1/2 cup wheat bran, more for dusting top of loaf
- 1 1/4 teaspoon salt
- olive oil to lightly grease pan
Whisk together maple syrup, warm water and dry active yeast. Let stand for at least 10 minutes to let yeast activate.
While waiting, whisk together flour, bran and salt.
Add the wet ingredients to the dry ingredients and mix well. Cover with plastic wrap and let rise for an hour and a half in a warm place. I use my empty oven.
After this first rise, stir the dough for 30 seconds, cover again and let rise again for another hour and a half.
Preheat your oven to 350 degrees.
After this second rise, stir again for another 30 seconds. Prepare your pan by lightly oiling it. Gently form the dough into the pan and cover it. Allow to rise at room temperature for about 40 minutes. Uncover and let rest for another 10 minutes. If the dough starts to spill over the edges, you can take it and stretch it over itself to the opposite side, working your way around the perimeter of the loaf.
Dust the top of the loaf with wheat bran. Bake for about 45 minutes, rotating half way through to ensure even baking. The internal temperature of the bread should read 180-190 degrees.
Leave bread in loaf pan for about 30 minutes before removing and allowing to cool completely on a wire rack.
Pre-slice and freeze or keep in the refrigerator. Serve toasted with your favorite buttery spread and jelly! Enjoy!