100% Vegan Whole Wheat Bread

April 4, 2019 BeetEater Breads, Mains, Sandwiches 0

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Homebaked bread is one of life’s great pleasures, but I never thought I’d consume it on the reg. But it’s becoming increasingly clear to me that the ingredients in store-bough bread options are often not 100% vegan. And I’m not talking about easy-to-spot animal-based ingredients such as milk, eggs, or dairy. I’m talking about more problematic ingredients, such as duck feathers and pigs’ bristles. No thanks! I’ve decided that I’d rather not eat bread unless I’ve made it myself.

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Recipe Notes

Whole wheat bread recipes can run the gamut between easy and complex. Some of the easiest recipes I’ve tested unfortunately produced a tougher and “earthier” loaf than I’m accustomed to. But this recipe that I found from Thrifty Frugal Mom was actually pretty simple, and only required a few tweaks to make it vegan. And the result was pillowy soft sandwich bread.

This is a bulk recipe, and is intended to be made in batches that will last you a few weeks. It will yield about 4 loaves of bread or three dozen burger buns. This is enough to last Mr. T and me about a month if stored in air-tight containers in the freezer. We’ve discovered that we prefer to use the majority of the dough to make hamburger buns, because you can defrost them on-at-a-time as needed.

We’re in love with this recipe and I’m afraid there’s no going back to store-bought bread for us! I hope you’ll give this recipe a try. If you do, please let me know what you think in the comments! Try it with a heaping helping of Shredded Chicken (of the Woods) Barbecue, or one of my Grill-Ready Veggie Burgers, or even a few slices of my Smoked Tofurkey Clone Deli Slices. And don’t forget to top it off with some BeetEater Oil-Free Mayo, and a few of my Zesty Dill Fridge Pickle Slices.

Print Recipe

Whole Wheat Bread

This whole wheat bread recipe is so simple and delicious that you’ll wonder why you ever bothered with the store-bought stuff.  
Prep Time20 minutes
Cook Time35 minutes
Rising Time1 hour
Total Time55 minutes
Course: Barbecue, BBQ, Sandwich
Cuisine: American
Keyword: Buns, Burger, Dinner, Hamburger, Rolls, Sandwich
Servings: 4 loaves (or 36 rolls)

Ingredients

Yeast Mixture

  • 4 cups warm water approx 100-110 F, 37-43 C
  • 2/3 cup agave nectar or maple syrup
  • 4 tbsp active dry yeast 40 g

Add to Mixer Bowl

  • 10 cups whole what flour approx. 1300 g
  • 1 cup quick oats 100 g
  • 4 tbsp vital wheat gluten 40 g
  • 1 1/2 tbsp salt 30g
  • 2/3 cup oil 158 ml
  • extra whole wheat flour for balancing moisture and kneading usually about a cup

Instructions

  • Combine the warm water, about half of the agave nectar, and yeast in a bowl and set aside. Yeast is active when the mixture begins to foam (about 5 mins).
  • Meanwhile, combine the flour, oats, gluten, the remaining agave nectar and oil in your mixer’s bowl* and begin mixing with the dough hook attachment at a medium speed (speed 3 on my VonChef mixer).
  • When the yeast mixture is foaming, slowly add it to the mixer bowl while it continues to run at medium speed for 5 minutes, then at the maximum speed for 5 minutes (speed 6 on my VonChef), until a dough ball pulls away from the sides.  If you’ve added too much liquid, add flour, 1 tbsp at a time until the dough ball forms.  Continue kneading for an additional 5-10 minutes, or until the dough is elastic.
  • Shape dough into loaves or burger rolls. **
  • Place your loaves in well-greased loaf pans, or your buns onto a sheet pan that is lined with parchment paper and a light coating of oil.  Cover with a floured towel or piece of plastic wrap and let rise for an hour or until doubled in size.    
  • Bake at 350 F/ 177 C for 30-40 minutes, or until the internal temperature of the bread is between 190-200 F or 88-93 C.
  • Cool completely before storing in an air-tight container.  Can be frozen up to 3 months. 

Notes

*Mixer speed settings are based on my VonChef mixer which has speed settings of 1-6.  If kneading by hand, please knead for a minimum of 10 minutes on a lightly floured surface until the dough is elastic.  
**This recipe yields about 3000 g of dough.  I find that 800 g dough sections fit perfectly in my loaf-pans, and 90-100 g balls make excellent burger buns.  This recipe will make approximately 4 loaves of bread or about 3 dozen burger buns.
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