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Vegan No Knead Whole Wheat Sandwich Bread Mattie

Written by Mattie    
 
4.9 (36)
33
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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
Top 100 Reviewer  -   View all my reviews (1)

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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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 :)
Rating 
 
5.0
Reviewed by Bex February 18, 2014

Huge loaf!

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 :)

Owner's reply

That's great that this bread worked wonderfully for you Bex! I'm a huge fan of the half whole wheat, half bread flour ratio too!

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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!
Reviewed by jataylor February 15, 2014

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!

Owner's reply

Hi jataylor! Since this bread is a no knead recipe, it uses an especially wet dough. There usually won't be a noticeable rise within the first 20 minutes. You can get away with a wide range of water/flour ratios in bread doughs; rising is more dependent on gluten development and yeast health.

That's great that you used a locally milled whole wheat flour. I hope it worked out for you! If not, feel free to private message me for troubleshooting/post-mortem analysis;)

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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
Rating 
 
5.0
Mamadreads Reviewed by Mamadreads January 29, 2014
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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

Owner's reply

So happy that this bread worked out so well for you Mamadreads!

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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!
sheheardme Reviewed by sheheardme January 28, 2014
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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!

Owner's reply

So glad this bread worked so well for you sheheardme. That's great that the extra yeast solved your rising problem!

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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).
Rating 
 
5.0
foodphile Reviewed by foodphile January 16, 2014
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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).

Owner's reply

I'm thrilled that this bread is a staple in your home foodphile! I can't wait to try it with jalapenos and garlic cloves. Great idea!

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