Vegan Honey Wheat White Bread
Discover the wholesome delight of Vegan Honey Wheat White Bread, a plant-based twist on a classic loaf that perfectly balances airy lightness with hearty flavor. This recipe swaps traditional honey for a vegan-friendly alternative, such as agave or maple syrup, and incorporates a blend of whole wheat and all-purpose flour for a slightly nutty, tender crumb. Enhanced with almond milk and vegetable oil, the dough rises beautifully to yield a soft yet sturdy loaf that's ideal for sandwiches or as an everyday table bread. With simple ingredients, easy kneading techniques, and just two satisfying rises, this vegan bread recipe is perfect for bakers of all skill levels. Bake up a golden loaf that's warm, comforting, and undeniably fresh!
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Recipe Information
Ingredients
- 240 ml Warm water
- 120 ml Almond milk
- 60 ml Vegan honey substitute (such as agave or maple syrup)
- 7 g Active dry yeast
- 250 g Whole wheat flour
- 250 g All-purpose flour
- 7 g Salt
- 30 ml Vegetable oil
Instructions
Start by combining the warm water and almond milk in a large mixing bowl.
Add the vegan honey substitute to the liquid mixture and stir until well incorporated.
Sprinkle the active dry yeast over the liquid and let it sit for about 10 minutes, or until it becomes foamy.
In a separate bowl, mix the whole wheat flour, all-purpose flour, and salt together.
Gradually add the flour mixture to the yeast mixture, stirring continuously until a dough begins to form.
Add the vegetable oil and knead the dough on a floured surface for about 8-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Punch down the dough to release some of the air and knead it lightly for another 2 minutes.
Shape the dough into a loaf and place it in a greased loaf pan.
Cover the pan with a damp cloth and let it rise again for about 30 minutes, or until it has doubled in size.
Preheat your oven to 350°F (175°C).
Bake the loaf in the preheated oven for 30 to 35 minutes, or until the bread is golden brown and sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 432.2 g | 157% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 52.7 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 360 mg | 28% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1544 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
