Easy Vegan Whole Wheat Bread with Yeast and Molasses
Equipment
- Mixing bowl A large one for mixing the dough.
- Wooden spoon or silicone spatula For combining ingredients.
- Loaf Pan (8.5 x 4.5 inch) This gives the classic sandwich bread shape.
- Kitchen towel or plastic wrap For covering the dough while it rises.
- Oven Conventional ovens work just fine.
- Cooling rack Helps cool the bread evenly.
Ingredients
3 cups 100% whole wheat flour
- Use stone-ground whole wheat flour for a nuttier texture. You can substitute with white whole wheat flour for a lighter loaf.
1 ½ teaspoons salt
- Fine sea salt is best for even distribution.
2 ¼ teaspoons active dry yeast (1 packet)
- You can also use instant yeast but active dry is more traditional and gives a nice rise.
1 ¼ cups warm water (around 110°F/43°C)
- The right temperature is crucial to activating the yeast.
3 tablespoons unsulphured molasses
- Adds a deep rich sweetness and helps with browning.
2 tablespoons olive oil
- You can sub in another neutral oil if desired.
1 tablespoon ground flaxseed (optional)
- Adds structure and healthy fats. You can skip this but it enhances the nutrition.
Instructions
Activate the Yeast
- In a small bowl or measuring cup, combine the warm water and molasses. Stir well until the molasses dissolves. Sprinkle the active dry yeast over the mixture and let it sit for 5–10 minutes. It should become foamy on top — a sign your yeast is alive and ready to go.
Mix the Dry Ingredients
- In a large bowl, whisk together the whole wheat flour, salt, and ground flaxseed (if using). Make a well in the center of the dry mixture.
Combine Wet and Dry
- Pour the yeast mixture and olive oil into the well of the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms. It will be slightly sticky but should come together.
Knead the Dough
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes until the dough becomes smooth and elastic. If the dough is too sticky, dust with a little more flour — but not too much. You want a soft dough.
First Rise
- Lightly oil your mixing bowl and return the dough to it. Cover with a damp kitchen towel or plastic wrap. Let it rise in a warm place for about 1 hour or until doubled in size.
Shape and Second Rise
- Punch down the dough gently and shape it into a log. Place it in a greased loaf pan. Cover again and let rise for another 30 minutes. The dough should crest above the edge of the pan.
Bake
- Preheat your oven to 375°F (190°C). Bake the bread for 35 minutes, or until the top is golden brown and sounds hollow when tapped.
Cool
- Remove the bread from the pan and cool it on a wire rack for at least 1 hour before slicing. This is crucial — cutting too early can cause the inside to gum up.