Whole Wheat oil free Bread
Are you looking for a whole food plant based bread? No oil? No processed sugar? All whole grain? Look no further! This is a fluffy and delicious AF bread recipe that’s perfect the lazy among us using a bread maker - though if you’re into kneading and shit you could do it the old fashioned way too.
Serves: Makes 1 loaf - slice it however the hell you want!
1 1/2 cup water, boiled
1/3 cup plant milk
1 1/2 tsp salt
3 tbsp fancy molasses
3 3/4 cup whole wheat flour
1 1/2 tsp bread machine or instant yeast (or active dry yeast if you’re doing this by hand)
Basically you’re going to follow the instructions inside of your bread maker, but generally here it goes:
Put your water into the baking pan, add the milk and molasses and let it dissolve inside.
Add in the flour, salt, and then make a little well in the flour with your finger. Make sure it’s JUST flour - no liquid. Add your yeast into this little well.
Select the large or 2 pound load setting. Choose however you like your crust. Hit start. Wait till it’s done. Leave it in the bread pan to cool completely to keep all the moisture inside of it - otherwise it can dry out.
Wait till it’s completely cooled before slicing or it’ll be a pain in the ass. But once that’s ready SMASH IT INTO YOUR FACE.
Pour the water into a large bowl and add in the yeast, make sure it’s sprinkled around. Leave that shit to proof for about 5 minutes.
Mix in the molasses and milk.
Stir in 2 cups of flour and the salt and mix till moist. Keep stirring, about three minutes. Stir in the rest of the flour until the dough starts to pull away cleanly from the sides of the bowl.
Now plop that shit onto a floured surface, adding about 1/2 cup of flour or so until the dough is smooth and elastic - should take about 10 minutes.
LIGHTLY grease a bowl, ideally with something like coconut or olive oil. If you’ve got a silicon type dish use that and omit the oil. Cover loosely with plastic wrap and place in a warm area for 30-45 minutes - until that bastard has doubled in size.
Lightly dust a 9x5-inch loaf pan (if you don’t have a silicon one) with flour, place the dough in and shape it. You might need to punch it a bit. Do it. It feels good!
Loosely cover it again with the plastic wrap, back to the warm place, and leave for 30-45 minutes. Again that bastard should double in size.
Preheat the oven to 350 F.
Uncover dough and bake for 40-45 minutes until that loaf sounds hollow when you knock on it.
The bread will be at peak awesome for only a few days, if you want it to last a while I suggest slicing it up, putting pieces of wax paper between the slices and freezing that bad boy. Should last at least a month that way.
If you do the By Hand method and use instant yeast you can probably reduce the rising time to 10-15 minutes - just watch for it to double in size. Take a picture if your memory sucks.
If you’re enjoying Former Fat Forker consider checking out our Patreon page to help to keep it free for everyone.