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Vegan No Knead Whole Wheat Sandwich Bread Mattie

Written by Mattie    
 
4.9 (40)
33
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It was first time baking a bread loaf when I made this yesterday, and to be honest, it turned out great!

Though I didn't exactly follow the recipe, (since I included about a teaspoon of cinnamon powder, used 3 1/2 cups whole wheat flour (fine) and about another 1/2 cup (coarse) and about 1/8 cup of whole grain seeds to sprinkle on top, below and some with the dough itself) it did rose properly after the first rising, and also the 2nd, but I left it for about 4 more hours than the given 1 1/2 hours since I had to go somewhere, when I got back it already popped the plastic cover cause of the gas of yeast, I transferred it to a non-stick loaf pan and let it rest for 40 minutes before finally sliding it in to the oven at 350F, waited 22 minutes, rotated it 180 degrees, and baked it for 23 more minutes.

After 45 minutes I removed it and used a cake tester stick to check if the inside is cooked, sadly it wasn't fully cooked on the inside, I tried putting it back for 20 more minutes at 350F degrees but the inside still stayed the same.

Take note that I didn't vigorously mix it when I finally put it in the loaf pan, so I'm not sure if it really was under-baked or it's the lack of the mixing, also I'm unsure if my dough was right since it seemed a little too wet (that's why I added more flour than in the recipe). The final outcome was that the bread still kind of smelled yeast-y inside even after baking. Since it's my first time making a bread loaf I don't know which one is the reason, other than that the bread was awesome! My dad told me that the loaf can still be eaten by slicing it and toasting it, so we did that and it turned out quite well!
Rating 
 
5.0
ACV8 Reviewed by ACV8 November 18, 2014
Top 500 Reviewer  -   View all my reviews (1)

First time!

It was first time baking a bread loaf when I made this yesterday, and to be honest, it turned out great!

Though I didn't exactly follow the recipe, (since I included about a teaspoon of cinnamon powder, used 3 1/2 cups whole wheat flour (fine) and about another 1/2 cup (coarse) and about 1/8 cup of whole grain seeds to sprinkle on top, below and some with the dough itself) it did rose properly after the first rising, and also the 2nd, but I left it for about 4 more hours than the given 1 1/2 hours since I had to go somewhere, when I got back it already popped the plastic cover cause of the gas of yeast, I transferred it to a non-stick loaf pan and let it rest for 40 minutes before finally sliding it in to the oven at 350F, waited 22 minutes, rotated it 180 degrees, and baked it for 23 more minutes.

After 45 minutes I removed it and used a cake tester stick to check if the inside is cooked, sadly it wasn't fully cooked on the inside, I tried putting it back for 20 more minutes at 350F degrees but the inside still stayed the same.

Take note that I didn't vigorously mix it when I finally put it in the loaf pan, so I'm not sure if it really was under-baked or it's the lack of the mixing, also I'm unsure if my dough was right since it seemed a little too wet (that's why I added more flour than in the recipe). The final outcome was that the bread still kind of smelled yeast-y inside even after baking. Since it's my first time making a bread loaf I don't know which one is the reason, other than that the bread was awesome! My dad told me that the loaf can still be eaten by slicing it and toasting it, so we did that and it turned out quite well!

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I have trouble with it rising too much and slopping over the pan. I just realized in reviewing the recipe that I was failing to pull the dough over to the other side. So I will try that.

Is your yeast fresh? I am using a Rapid Rise so I have to check it sooner. Haven't tried the fridge recipe only because have a small fridge and there is no room in there.

And unrelated to you... I did find something to cover the dough with. Some Extra Large bowl covers that I found on Ebay. Works for both the bowl and pan but because the dough tends to slop over the pan, some will get into the cover. I think I need to look for a deeper pan.
Rating 
 
5.0
Reviewed by JulieDB November 11, 2014

To Tara

I have trouble with it rising too much and slopping over the pan. I just realized in reviewing the recipe that I was failing to pull the dough over to the other side. So I will try that.

Is your yeast fresh? I am using a Rapid Rise so I have to check it sooner. Haven't tried the fridge recipe only because have a small fridge and there is no room in there.

And unrelated to you... I did find something to cover the dough with. Some Extra Large bowl covers that I found on Ebay. Works for both the bowl and pan but because the dough tends to slop over the pan, some will get into the cover. I think I need to look for a deeper pan.

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First loaf of bread ever, and it turned out great! Delicious!
Rating 
 
5.0
Reviewed by Mandrew November 09, 2014

hooray!

First loaf of bread ever, and it turned out great! Delicious!

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Am I the only one who is having a problem with my bread simply not rising? It rises for each 1.5 hour time frame but when I let it proof for the 40 it won't rise and stays exactly that same height the whole baking process! I don't understand it. I have tried it with both the refrigerated and non-refrigerated versions. Any advice??
tarabrz Reviewed by tarabrz November 05, 2014
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won't rise

Am I the only one who is having a problem with my bread simply not rising? It rises for each 1.5 hour time frame but when I let it proof for the 40 it won't rise and stays exactly that same height the whole baking process! I don't understand it. I have tried it with both the refrigerated and non-refrigerated versions. Any advice??

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This bread is wonderful but I was wondering what kind of plastic bag you used. I found some 2 gallon, thin, bread type bags in my cupboard. They just barely worked to cover the bowl the first time but the bag wasn't big enough for the pan. So I used two sheets of plastic wrap but I did oil t he wrap so the rising bread wouldn't stick. This last time I tried a bowl cover which turned out to be not quite large enough. I know that a trash bag would work but is probably not food safe and you can't see under it.
Rating 
 
5.0
JulieDB Reviewed by JulieDB October 23, 2014
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Best Bread Ever!

This bread is wonderful but I was wondering what kind of plastic bag you used. I found some 2 gallon, thin, bread type bags in my cupboard. They just barely worked to cover the bowl the first time but the bag wasn't big enough for the pan. So I used two sheets of plastic wrap but I did oil t he wrap so the rising bread wouldn't stick. This last time I tried a bowl cover which turned out to be not quite large enough. I know that a trash bag would work but is probably not food safe and you can't see under it.

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I love thi bread. Is perfect! I only have one question, do I have to preheated the oven for 40 minutes while the bread is in the proofing process? Is any other way so I dont have the oven on for so long?
Rating 
 
5.0
sunflower Reviewed by sunflower July 23, 2014
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Vegan bread

I love thi bread. Is perfect! I only have one question, do I have to preheated the oven for 40 minutes while the bread is in the proofing process? Is any other way so I dont have the oven on for so long?

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Well this recipe looks great and healthy. I was just wondering how many calories are in each slice and about how big are the slices. Just can't wait to try this looks great. Thanks for sharing this recipe.
Mildred Mayorga Reviewed by Mildred Mayorga July 11, 2014
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Calories per slice

Well this recipe looks great and healthy. I was just wondering how many calories are in each slice and about how big are the slices. Just can't wait to try this looks great. Thanks for sharing this recipe.

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Used 1 teaspoon of yeast and was a bit more than what i usually use. The flour cant rise when very wet because its drowned by the weight of water. I first mixed parts of the water and flour for a minute or 2 so the yeast will attach then added flour in batches as well as water. The dough didnt double but i could see it and feel it its like 3times rise sizr like a wet sponge. The thing that i like a lot of this baking is that it allows wholewheat to wet enough and i learnt that flipping the loaf pan 180 degrees upsidedown helps in the bread falling without sticking. Thanks for the great art!
Rating 
 
5.0
Reviewed by bob May 09, 2014

a smart way for baking

Used 1 teaspoon of yeast and was a bit more than what i usually use. The flour cant rise when very wet because its drowned by the weight of water. I first mixed parts of the water and flour for a minute or 2 so the yeast will attach then added flour in batches as well as water. The dough didnt double but i could see it and feel it its like 3times rise sizr like a wet sponge. The thing that i like a lot of this baking is that it allows wholewheat to wet enough and i learnt that flipping the loaf pan 180 degrees upsidedown helps in the bread falling without sticking. Thanks for the great art!

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I have been searching and searching for a vegan, no oil bread that is also gluten free......can a GF flour blend be substituted in this recipe? I make my own that contains brown rice flour, tapioca starch, potato starch and xanthan gum.
Reviewed by Holli April 30, 2014

Question about flour

I have been searching and searching for a vegan, no oil bread that is also gluten free......can a GF flour blend be substituted in this recipe? I make my own that contains brown rice flour, tapioca starch, potato starch and xanthan gum.

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This was my first time making sandwich bread. Prior to this I've only made banana bread. Though it is a recipe that require quite a bit of time at home (though much of the time is hands off time just waiting until it's time to stir again), this is a simple recipe to make. I love that it did not require bread flour, since I already had whole wheat in my pantry and wanted to use as much whole wheat as possible. I've since made this recipe several times. It's great if you're on a budget and want good whole wheat bread. I also love that I know that there are no added preservatives or unnecessary ingredients. I usually make two loaves on the weekend, slice them, and then freeze one loaf to use once the first loaf runs out.
Thanks for sharing this recipe!
Rating 
 
5.0
Reviewed by Rachael April 20, 2014

Great recipe that even a beginner can handle!

This was my first time making sandwich bread. Prior to this I've only made banana bread. Though it is a recipe that require quite a bit of time at home (though much of the time is hands off time just waiting until it's time to stir again), this is a simple recipe to make. I love that it did not require bread flour, since I already had whole wheat in my pantry and wanted to use as much whole wheat as possible. I've since made this recipe several times. It's great if you're on a budget and want good whole wheat bread. I also love that I know that there are no added preservatives or unnecessary ingredients. I usually make two loaves on the weekend, slice them, and then freeze one loaf to use once the first loaf runs out.
Thanks for sharing this recipe!

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can I use honey instead of agave syrup or maple syrup?
Rating 
 
5.0
Reviewed by kayah March 28, 2014

zion

can I use honey instead of agave syrup or maple syrup?

Owner's reply

Hi zion! This bread will work fine with honey instead of agave or maple syrup.

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Turned out beautifully! I've been on a search for an easy, delicious bread and I've finally found it. Thank you!
Rating 
 
5.0
Reviewed by K March 25, 2014

The best!

Turned out beautifully! I've been on a search for an easy, delicious bread and I've finally found it. Thank you!

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Hi! I have just made this recipe! I have added some flex, sunflower and sesame seeds. Everything seemed to work perfectly, but once in the oven it didn't raise at all. I was wondering if I was suppose to cook with the fan on. Because I cooked the loaf with fan forced off, is that the problem?
Thank you!
Reviewed by Roby March 20, 2014

Hi! I have just made this recipe! I have added some flex, sunflower and sesame seeds. Everything seemed to work perfectly, but once in the oven it didn't raise at all. I was wondering if I was suppose to cook with the fan on. Because I cooked the loaf with fan forced off, is that the problem?
Thank you!

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It is nomtastic as confirmed by guinea pigs (bf, flatmates and folks at work eyeing up my bread with envy). I used 3 different flours chucked in whole load of nigella seeds ( which were bought because of their name and accidentally proved to be delicious) and whatever else I had at hand spice wise. Great. The only bad thing is- whole damn loaf disappeared in less than 24 hrs. Making another one already :) I really like no knead no bother approach, I'm dead busy during the week and this is something easy to throw together and than even if i ll forget about it it will still turn out great.
Rating 
 
5.0
MadInGlasvegas Reviewed by MadInGlasvegas March 10, 2014
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excellent recipe

It is nomtastic as confirmed by guinea pigs (bf, flatmates and folks at work eyeing up my bread with envy). I used 3 different flours chucked in whole load of nigella seeds ( which were bought because of their name and accidentally proved to be delicious) and whatever else I had at hand spice wise. Great. The only bad thing is- whole damn loaf disappeared in less than 24 hrs. Making another one already :) I really like no knead no bother approach, I'm dead busy during the week and this is something easy to throw together and than even if i ll forget about it it will still turn out great.

Owner's reply

That's great that the bread worked out well for you MadinGlasvegas! Wow nigella seeds- had to look that one up. I bet they were interesting in the bread. I love buying random ingredients, throwing them into recipes and seeing what happens. Thanks for sharing!

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Mattie, you are a freakin' GENIUS!! Best bread I've ever had in my life, hands down. I used white whole wheat flour (my favorite flour). I have a rather small loaf pan, so it ended up spilling over in the oven (good thing I placed it on a baking sheet). But that's okay...it made for excellent pull-apart pieces of bread lol. Thank you so much for this recipe, I'll make it again and again and again!
Reviewed by Christine March 09, 2014

Mattie, you are a freakin' GENIUS!! Best bread I've ever had in my life, hands down. I used white whole wheat flour (my favorite flour). I have a rather small loaf pan, so it ended up spilling over in the oven (good thing I placed it on a baking sheet). But that's okay...it made for excellent pull-apart pieces of bread lol. Thank you so much for this recipe, I'll make it again and again and again!

Owner's reply

So happy you enjoyed the bread Christine! Glad you were able to make it work with the smaller loaf pan!

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