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Whole Wheat Agave Bread- Vegan Recipe

Looking for an easy Whole Wheat Agave Bread- Vegan recipe? Learn how to make Whole Wheat Agave Bread- Vegan using healthy ingredients.


Submitted by adoreajarbakery

Makes 15 servings



Simple whole wheat bread, good for sandwiches. Lightly sweetened. Healthy and hearty.

Recipe Ingredients for Whole Wheat Agave Bread- Vegan

2 1/2 teaspoons yeast
1 tsp sugar
1 1/4 tsp salt
1 cup warm water
1/4 cup honey
1/4 cup olive oil
1/4 cup light soymilk
3 cups whole wheat flour
1/2 cup white flour

Recipe Directions for Whole Wheat Agave Bread- Vegan

  1. 1. Mix the warm water and sugar, then add salt, then add the yeast in a medium bowl. (This reawakens the yeast, but check your expiry date anyway). Stir gently but enough to mix well. The yeast needs to feed off the sugar so don?t let it sit in a clump at the bottom. Let rest ten minutes. The liquid will grow a bit and become browner and the yeast will bubble some.

  2. 2. Insert the dough blade (not the regular slicing, since this recipe has 3 1/2 cups flour or more). Add the flours to the food processor. Pulse for ten seconds or so on regular On or Pulse setting.

  3. 3. Mix all the liquids in a separate bowl (I added them separately but a pre-mix seems a better way for next time).

  4. 4. Turn on the Dough setting (this is just a constant Pulse/On but slower). You need to leave it on Dough as you add the liquid and do not turn off.

  5. 5. In a slow, steady stream, add the liquid. If you hear sloshing, you?re adding too much too fast. Let is slowly incorporate. If your food processor gets stressed out, it?s working too hard? turn it off if you sense this. You can tell because if the dough is too tough to knead by hand, it?s too tough for the machine?s inner workings.

  6. 6. The machine should grab everything from the sides after about two minutes of Dough churning. Turn it off and whatever is left, combine by hand with your pliable dough ball. It should be smooth. Remove the dough.

  7. 7. First Knead: Dump the dough out on an oiled clean counter. Knead until smooth if not already there (you won?t need to knead much, that?s the Cuisinart?s job).

  8. 8. Rise #1: Oil a medium or large glass bowl (oven safe) with olive oil (or nonstick spray if watching calories). Dump the dough into that bowl. Cover with a damp cloth and put into warm non-drafty area or better yet, a very slightly warmed oven (be careful it doesn?t start to bake yet!).

  9. 9. Second Knead: Take dough out, knead it for fifteen seconds and shape it into the size of your bread pan. Oil the pan, plop it in there.

  10. 10. Rise #2: Put the bread pan (with dough) back into the warm oven or countertop warmed by the sun (ideally). Let it rise for another 30-60 minutes (or until it dough rises above the edges of the pan).

  11. 11. If you had the bread rising in the barely warm oven, remove it. Preheat the empty oven to 350 degrees.

  12. 12. Bake for 33 to 45 minutes (or until bread is lightly browned- 40 minutes was overdone in my oven). Watch out for the top getting too crispy! Heck, just keep an eye on it after 33 minutes.

  13. 13. Take it out, and really let it cool thirty minutes! Don?t cut in when it?s hot- this will not turn out for the best. I know I always do, and I always regret it. To slice: turn the bread on its side and use a serrated knife.

Categories

Breads

Nutrition Facts
Serving Size 59.7g
Amount Per Serving
Calories
159
Calories from Fat
36
% Daily Value*
Total Fat
4.0g
6%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
197mg
8%
Potassium
53mg
2%
Total Carbohydrates
27.6g
9%
Dietary Fiber
1.0g
4%
Sugars
5.1g
Protein
3.4g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in selenium
  • High in thiamin
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