Vegan Whole Wheat Bread w/Ground Flaxseeds

I love this bread.  It’s great in a sandwich with marinated tofu, tomatoes, spinach, and vegan mayo (or just pb & j)….

Vegan Whole Wheat Bread w/ Ground Flaxseeds

1 1/2 c. hot water

1 1/2 c. soy milk

(combine these in one cup to make a lukewarm liquid)

1 1/2 tbsp. yeast

6 tbsp. canola oil

1/4 cup agave or honey

1 tbsp. kosher salt

3 tbsp. ground flaxseed

6 1/2 c. whole wheat flour


Add ingredients, in order, to large mixing bowl on mixer fitted with dough hook.  Mix only until all ingredients are well-mixed.

Cover bowl with plastic wrap and let rise for an hour.  Punch dough down and cut out 1/3.  While rotating the dough clockwise (or counter), pull the sides down and shape into a semi-tight ball.  Place dough on cornmeal sprinkled, parchment-lined baking sheet or peel.   (The dough will be soft.  Wet your hands if it’s too sticky.)

Allow to rise for  another 45 minutes.  Meanwhile pre-heat oven with baking stone to 400 degrees.  Toss 2-3 ice cubes into broiler pan placed at bottom of oven.  Slash top of bread in 2-3 places with sharp knife.  Immediately slide pizza onto stone (or if you don’t have a stone, put baking sheet in oven.  Bake for 25-30 minutes, keeping an eye on color.

Allow to cool for at least 1/2 hour for proper cutting.  Makes 3 good size rounds.  Refrigerate any unused dough for up to 4 days.  Allow to rise for an additional 45 minutes (total 1 1/2 hours) before baking.


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