Help!! My bread mix has only been in the fridge for one hour and already it's doubled in bulk. What does that mean!? do I leave it in there till tomorrow with the yeast going even higher or possibly collapsing?
My user name says it all. I'm hopeless in the kitchen. But this recipe is perfect even for my limited abilities.
I can follow a recipe and muddle my way to edible food, and I had small hopes for my first attempt at bread making. The essentials for building a high enough level of hope to try this were in the title, no knead (I knew that I'd over- beat the poor dough, like I did when attempting bollilos) and vegan. Not knowing where the calcium comes from in the wheat breads at the store pushed me to finding out how to make it for myself or live without. This was my last best effort.
And it was simple enough that I decided to try a cold rest and the quicker method to see which came out better. I loved both loaves and ate more than I should have of the quicker loaf before the second loaf was ready. And I loved the second loaf that much more for its fluffier texture and more robust taste. I was already full of the first loaf's vegan goodness, though, so I didn't immediately indulge in it to the same degree.
The following week, I made one loaf. I used the cold rise method again (really worth the wait, even with my limited skills). I let it rest a little longer than I should have before putting it in the oven, but the loaf came out well despite my failings. It wasn't as fluffy, but the texture was still good and the bread rich and flavorful.
And now, the fourth loaf is in the cold rise stage. I'm contemplating making the dark rye bread, starting its cold rise when I wake up if I get up early enough. Or maybe before I go to sleep to make sure that it has a chance to rise and become bread this weekend rather than waiting until I get home on Monday.
However it happens, this bread has been part of my newly developed love of cooking. The great adventure into cooking began because I became a vegan and didn't want to inadvertently continue to abuse animals in the course of eating a meal. This ranks right up there with the almond feta I discovered (it cured my forlorn longing for cheese) and vegan chocolate discoveries. I'll be baking an almond feta and pairing it with this next loaf. I'm picturing nirvana.
Thank you for discovering and openly sharing this amazing recipe. I'll always use it for wheat bread, which will always be a favorite of mine.
This is the first time I've baked a loaf of bread other than banana bread and I'm really very pleased with the result!
I used wholemeal chapatti atta for the flour and had no argave or maple so used some treacle I found at the back of the cupboard. I also added a handful of mixed seeds and raisins. I didn't seem to get much rise during the fermentation period and actually started thinking I'd gone wrong somewhere - I gave it an extra half hour to be on the safe side. During proofing it also didn't seem to rise that much and after 40 minutes i decided to just start baking and see what happens (my hopes not being too high at this point).
Once in the oven it fairly quickly rose another 50% or so and I baked it for the recommended 45 mins, turning half way as suggested. I don't have a thermometer but tested with a tooth pick and decided to take it out to cool.
I'm not sure where I went wrong with the initial rising issues (maybe not in a warm enough space, or maybe because I was using a quick bake yeast?) but the final result was really great! Very tasty, quite dense/heavy but not too much so and I actually quite like it like that anyway, and also very easy to slice for sandwiches or toast. I'll definitely be coming back to this recipe. Thanks!
I have made this bread several times now and it is always a huge success when following the recipe as written. I always do the longer, refrigerator method. As the recipe author suggests I have also swapped out 1/2 cup of flour for various other flours including buckwheat flour and oat flour. I also sometimes sprinkle sesame seeds or other seeds on top. The dough is wet enough that they will stick without needing to brush on water or anything.
The finished bread always rises nicely and comes out with a deep flavor, superb porous and chewy texture, and a beautiful and flavorful crust. This is a great recipe.
this bread rocks
I've made this recipe many times and I love it! I've started adding stuff to it to make it more hearty: a small handful each of raw oats, quinoa, and sunflower seeds is heavenly, and doesn't collapse the bread!
My bread came out fantastic, though my pan was big and the slices weren't as tall. Also, the bread stuck in my crappy pan because I don't use oil. I ordered a new pan from Amazon that everyone says is amazing. It better be for $15!!! :-) I can't wait to try this again in the new pan. Check out my results at:
Thank you again, Mattie!!! YOU ROCK! We still LOVE your pizza dough!
I am keen on this bread! My question if your still replying is the timing to double our dough after taking out of the fridge.
To get a nice early morning loaf with four hours to get it to room temp is difficult . Have you any tricks allowing the bread to be left out overnight for 12 hours after refrigeration? Can it be slightly frozen first?
This bread is awesome! The first time that I made this bread, it did not rise enough. For the second trial, I increased the yeast by 1/2 teaspoon and it rose beautifully and tasted much better than the first! I can't wait to make different variations of this recipe by adding in herbs & seasonings!
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!
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.
First loaf of bread ever, and it turned out great! Delicious!
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??
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.
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?
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.
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!
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.
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!
can I use honey instead of agave syrup or maple syrup?
Turned out beautifully! I've been on a search for an easy, delicious bread and I've finally found it. Thank you!
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?
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.
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!
This recipe produced a huge loaf of delicious, fluffy bread. I used half bread flour and half white whole wheat, and it turned out great. Thanks for sharing this recipe :)
how wet should the dough be?
hi there. i'm in the process of making this recipe now, so am writing in the hopes that maybe, just maybe, i'll get a quick response. my dough seems awfully wet. i'm about 20 minutes into the first rise and...nothing is happening. i fear that the water/dough ratio is off. i used locally milled soft 100% whole wheat flour. thanks!
So Easy and So Good
Made this loaf for the first time today, and I had no trouble with it rising. It rose beautifully, and came out soft and chewy, I loved it.. I love the fact that it is Oil-Free, which is hard to find with those grocery store whole wheat loaves!
Thanks for the recipe
My 2nd attempt was MUCH better
I love this recipe! Although I ran into an issue with my first attempt where the bread did not rise at all (I'll be using that loaf for hummus or bread crumbs). For my second attempt, I used a whole tablespoon of yeast, and kept the bowl on a pan over a warm stove. It rose beautifully!
I added in thyme, rosemary and garlic cloves. Really delicious, and my husband couldn't believe it was vegan.
Thank you so much for sharing the recipe!
Soft, doughy and amazing
This bread is amazing, we use everday for sandwiches. So good and doughy, soft inside, crispy crust. I have also used this recipe with white flour and rolled jalapenos and garlic cloves in the dough too. This is a staple in our vegan home. Keeps well & not too hard wrapped in a tea towel for up to 3 days (although a loaf rarely lasts that long).
Great texture and flavor
I haven't made bread in quite some time so I was a little nervous before making this recipe, especially after reading some of the comments about have trouble getting the bread dough to rise. I also had trouble getting the dough to rise. I put it on top of a stove under overhead lights think that this would be a warm enough spot for the dough to rise. But I was wrong! I remembered an old trick that a bread baker showed me. I turned on my oven to 200 degrees. Then when it reached this temperature; I turned off the oven and placed the dough inside the oven and covered the bowl with a slightly dampened, clean dish towel. Voila! The bread dough rose beautifully within the hour and a half time frame. The rest of the process went smoothly but I forgot that making bread is a commitment of several hours. The bread turned out beautifully, however, and my husband and I loved it! I think that our son who has the vegan diet, will also enjoy it.
This is an amazing recipe. It turns out perfectly every time. Imagine an easy bread with no oil that makes a perfect sandwich (or toast) bread. I've done it both with the short rising and the 24 hour one and they are both great. Nice and light. No negatives at all.