Vegan No Knead Whole Wheat Sandwich Bread

MattieMattie  
 
5.0 (5)
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Rating 
 
5.0

Tasty!

I don't know how something so simple could be so delicious. I just finished a Master Cleanse and I was happy to find something very tasty with whole ingredients. I used whole wheat pastry flour. I also used rapid rise yeast, and because of that I didn't do all the rising and mixing process. My bread did cave in in the middle a little bit.

Owner's reply

So glad you liked the bread AlannaPie! Cave ins usually happen because the yeast has consumed all of the nutrients it can then the gas bubbles that allowed the bread to rise prematurely escape before the bread gets a chance to bake through fully. Glad it was still a keeper!

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Rating 
 
5.0

Wow

I made this recipe for the first time last night. In fact, it's the very first time I've ever really made bread at all. It was so super easy and it made me look like I'm a pro at making breads. I've wowed my friends and family. And they couldn't believe it was vegan and it was no-knead. I love your recipe and thank you, thank you, thank you for sharing it.

By the way, do you have any simple and easy recipe for kneaded bread? I'd like to try something that has a more elastic crumb structure and chewy texture like usual sandwich breads. Thanks!

Owner's reply

Thanks so much JT! I'm so happy the bread worked out so well for you. Whole wheat flour plays a huge part in inhibiting a lot of the sponginess of breads. This is because the bran husks can get in the way of the gluten strands and actually cut them to make the bread less soft. Also, the bran husks don't soften as easily as other components of the flour so baked items with whole wheat flour tend to be a little more stiff and mealy than things baked flours like all-purpose flour.

Your best bet to increase sponginess is to substitute half of the whole wheat flour with all-purpose flour or bread flour. You could also try it with a kneaded bread recipe here: http://www.veganbaking.net/breads/enriched-breads/yeasted-enriched-breads/486-easy-wheat-bread

Good luck!

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Rating 
 
5.0

Excellent!

I made this today and ate it with my ratatouille supper, I was so delicious. It didn't even need butter or any kind of spread. I did get a pretty good over spill during the proofing stage but I just pulled it over to the other side like the instructions said and it was all good. I am wondering thought, because it has such a large rise would one still get the same delicious results if the doe was divided in two after the 1st or second rise to make two smaller loaves? I think I will try this next time. I am not a very experienced bread maker. I have only ever tried it 2 or 3 times, this is the only time that a recipe has worked for me. So now that I have found one that works for me I will defiantly make it often. Thank you so much. My day in the kitchen has never been so rewarding as it has been today!

Owner's reply

So glad this bread worked out for you Blayney! You should totally be able to divide this dough and make it smaller in two separate loaf pans. As long as the dough rises adequately in some sort of loaf pan, you should be able to split it up as much as you'd like. Thanks for sharing and I'm so glad you had such a great baking day!

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Rating 
 
5.0

Tips to help with rise?

I attempted this recipe for the third time tonight. I love the simplicity of it and how moist and tasty it is but I'm not getting the rise you describe. I am using King Arthur whole wheat flour. I bought a new jar of yeast after the first attempt, thinking my yeast was old. Really no change. Tonight the first and second rise were better but the final proofing in the pan was...well, it barely reached the top of the pan ( also bought the pan from Amazon you recommended thinking it might have been my glass loaf pan). It didn't really oven spring either. Any suggestions would be appreciated. Again, love the texture and the taste...just want it to be a little more like your picture.

Owner's reply

Hi Bonitapita! Sorry you're having leavening issues. I hate it when that happens! Ok, so after baking a few more test loaves of this bread, I realized that it rises better and more consistently with 1 ½ teaspoons of active dry yeast instead of 1 teaspoon. So I updated the recipe to reflect that. Thanks so much for your feedback and for helping me improve this recipe!

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Rating 
 
4.0

Dough didn't rise

I had never made bread and researched various no knead wheat bread recipes before settling on this. Made it per the recipe except for substituting honey for the maple syrup. I left it in the refrigerator to rise and the dough didn't look any different than it did when I put it in. Let it rise at room temp after that and that didn't seem to make any difference. I thought the bread turned out really tasty and moist but it didn't make a tall enough loaf to use for sandwiches nor toast, Would you recommend using a bit more yeast?

Owner's reply

Hi hawkeyemark! I apologize because I don't think I was clear enough in Step 3 where I explained what's called a "cold rest". I just completely re-wrote Step 3 to explain it more clearly and included how and why the cold rest method is an advantage. The main detail I originally left out is that after doing a cold rest, it can take as much as four hours at room temperature for your dough to double in size which is crucial. If you don't allow enough time, the yeast won't have enough time to "wake up" and become active to rise the dough. This is most likely what negatively affected your loaf.

Thanks so much for letting me know about this and I'm sorry your loaf didn't work out. Your feedback helps me improve my recipes so I can make them the best they can be. Thanks so much for sharing!

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Rating 
 
5.0

Awesome!

I made this bread today and I couldn't be any more pleased. It's really easy and delicious. Thank you so much for sharing this recipe!!

Owner's reply

So happy this bread recipe worked out so well for you Jeanne!

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Ruth

I was wondering if spelt flour would work as wheat flour does in this recipe. I don't eat wheat but my kids are serious sandwich lovers. Searching for a simple bread recipe for the whole family. Has anyone tried this recipe with spelt flour? Do you know if spelt flour still contains enough gluten to get the same rise that your wheat bread would achieve? After asking all these questions I am planning to experiment with this recipe using spelt flour and will let you know. :)

Owner's reply

Hi Ruth! Great question. Unfortunately, spelt flour won't work in this recipe if it's used as 100% of the flour due to it not containing enough gluten to trap rising gas and contribute to structure. I'm working on some serious gluten-free flour blends to hopefully get around this issue but it's going to be a few more months before they're ready to share. Good luck in your quest to find a gluten-free loaf!

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Rating 
 
5.0

Wonderful and Easy, Even for a Beginner!

This bread was so easy to make, and it turned out great. I didn't have any regular whole wheat flour, so I used whole wheat pastry flour instead. It turned out really nice. I am excited to try other variations with seeds, oat bran, etc. mixed in. I will be making a couple loaves of this bread every week. No more expensive, non-vegan, store-bought bread for us!

My only problem was that I couldn't seem to remove the bread from the pan, and I ended up ruining the sides of the loaf when I was jabbing a knife down the edge of the pan to free it. I guess I will have to grease it a little more carefully next time.

I also ended up removing the plastic bag midway through the rising time after putting it in the bread pan because there was not enough room, and the dough was sticking to the plastic bag. This didn't seem to cause a problem for me though.

Owner's reply

That's great to know this bread works well with whole wheat pastry flour! Regarding removing the bread from the pan, this is sometimes an issue due to the excessively wet dough making it easier for the starches and proteins to bind to the metal of the loaf pan during baking. To reduce it, you can try these two things:

1) Try sprinkling some flour over the lightly oiled loaf pan then shake off the excess. The flour will help prevent the batter from sticking to the metal during baking.
2) Allow the loaf to cool completely before removing from the loaf pan. I do this frequently and I might consider updating the recipe to call for this in the near future. Thanks for your feedback!

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Rating 
 
4.0

Wonderful recipe

I made this for the first time today. I had to keep a good eye on it because it is very warm today. That worked to my advantage because I only had to let it rise for an hour each time. I baked it as directed and it came out perfect. I also whipped up a batch of homemade hummus today and it was delicious on this bread.

Anytime I can make something myself rather than purchasing it at a store I'm thrilled. It saves me money and I know exactly what is in it. I also feel more connected to the earth and feel like i am working with it, rather than against by purchasing something with questionable ingredients that might be harmful to the planet. There is also the added benefit of having the house smell like a bakery!

Owner's reply

So glad this bread worked out for you JulieJules41!

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Rating 
 
4.0

Love this but I have a minor problem

I make this bread about twice a week and really enjoy it's simplicity and versatility (adding molasses for a bump in iron or changing the combination of meals on top). I have been experiencing difficulty with tracking the rise periods since I am constantly monitoring a toddler and notice that as the weather warms the rise time really needs to be reduced. My loaves continue to fall in the oven. Any tips on adjusting the rise time in conjunction with the temperature?

Owner's reply

Glad you love the bread Sinmadre! I usually go by the first rise being done when the dough doubles in size. In a very hot kitchen this can happen in as little as one hour. For the second rise or proof I usually allow enough time to pass where the dough is about one full inch domed over the loaf pan. If you're having issues with the loaf falling I'd recommend reducing rise times a little to the poing of where the falling subsides. Good luck!

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Rating 
 
5.0

So Yummy

This is the second Vegan bread recipe I have made this month. This one was far better than the first...which required oil and kneading, and contianed 1 TB of yeast for one loaf! Very yeasty bread. This one came together fast, and baked beautifully. This bread has a far better taste and texture than my first attempt. I made one small adjustment, I replaced on 1 TB of Maple Syrup with Molasses, I love the flavor molasses gives a whole wheat bread, so deep and enhances the nuttiness. This is now my go to bread recipe!

Owner's reply

So glad this bread worked out for you veggiegirl! I've been doing lots of bread baking lately and I can't wait to try using molasses instead of the maple or agave syrup I normally use. Thanks for sharing!

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Perfect

The first time I made this it was gone in one meal. My second attempt is in the oven now. It doesn't look like it's getting much oven spring action, but appears to still be setting up light and fluffy. Through all my years of bread making, this is the best and easiest! This morning I taught my two younger children, ages 11 and 13, to make this bread. Now they can be in charge of the bread baking for the family!

Owner's reply

So happy this bread has been the best and easiest bread for you theenglishrider! Great idea teaching the kids how to bake bread for the family. Now if only I could get my girlfriend to bake this bread so I don't have to, it would be even easier to bake!

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Rating 
 
5.0

Wow! This bread was so easy to make! I substituted honey for the maple syrup and it was delicious. Great texture. My hubby and kids say this one's a winner :)

Owner's reply

Thanks for sharing Loria! Glad it worked out!

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Rating 
 
5.0

Perfection

Made this yesterday and it came out PERFECT! Followed recipe exactly! Thank You!

Owner's reply

So glad this bread worked out for you keanu!

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What did I do wrong?

I've made bread for years, but tried this no knead recipe. Although the flavor is ok, it came out dense and sank a little in the middle of baking. It doubled in size ok, I stirred it to de-gas (as directed), I placed it into the pan to rise again fine, it rose above the sides, I stretched the dough to the middle as directed, I placed it in the preheated oven, it started rising (oven spring), but half way through the center of the loaf deflated a little..then stayed there til the end. I took the loaf out at 195 deg, let it cool, etc. It was so dense, but tasted ok.

Have any idea why it was so dense, but tasted ok? Please help because I want this recipe to work.

Owner's reply

Hi Ed,

I'm so sorry your bread didn't work out. It's really difficult to tell what caused the deflation. This is just a theory but it sounds like there could have been an issue with the gluten not bonding properly which resulted in the deflation during baking. This could be caused by a particularly course grind of whole wheat flour in where the tiny bran flecks actually block and cut the developing gluten strands. You might want to try it again with a different brand of whole wheat flour. Other than that, sorry and good luck in the future!

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Rating 
 
5.0

The BEST!

I love making bread, and as much as I hate to admit it, I will choose white bread over wheat bread the majority of the time. (: That being said, this recipe has really got me excited to start experimenting with more wheat bread recipes! I made this recipe on Sunday and was so pleased with how it turned out! I thought it tasted even better the next day. You will not be disappointed with this one! Excellent recipe.

Owner's reply

Thanks so much skinnyvegan! Glad it worked out!

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Rating 
 
5.0

AMAZING!

This is the most delicious bread EVER! I substituted molasses for the honey and baked the most perfect loaf of bread! I've been used to using a bread machine that my daughter gave me but the organic wheat flour proved too much for the machine and it walked itself off of the counter, crashing to the floor...lol. I was forced to find a bread recipe that could possibly turn out successful for a novice. This recipe is it! Even if you've never made a loaf of bread in your life, if you follow the directions, this bread will turn out perfect for you! So happy I found this recipe and many thanks for posting it!

Owner's reply

That's a crazy bread machine story Denise! I guess that was your bread machine's way of saying "I quit!" So glad you found this recipe great and easy to follow. I'll try it with molasses next time.

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Rating 
 
5.0

Beautiful!

Your bread is absolutely beautiful! I have made all types of bread personally & professionally with normal methods & also the "wet method. This is my first vegan bread. I added 1/4 cup each organic oatmeal, sunflower seeds & pumpkin seeds because we like some "tooth" to our bread.
This is actually Day 6 of my daughter (17) and I eating vegan after watching Forks Over Knives and a few others of the same type. Thank you for a wonderful recipe! I am having fun & looking forward to learning to cook & bake this way!

Owner's reply

So glad this bread worked out for you Tammy!

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SO you dont need to let the yeast activate and foam in a bowl of warm water first?????

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Rating 
 
5.0

So good

My whole family loves this bread! It is so yummy! My son is pretty picky about his bread and he loves it! Thanks so much for sharing! It turned out moist and perfect for sandwiches!

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Marilou Garon

Can whole wheat bread flour be used, instead of regular whole wheat flour? I'm also afraid of using yeast without proofing it first in warm water! :)

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Rating 
 
5.0

excellent

I tried this recipe and it worked well even though it was the first time I made bread with yeast! Thank you for sharing this wonderful and easy recipe! Here in South Korea , it's hard to find 100% whole wheat vegan bread, from now I can make it and store it in the freezer !

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Rating 
 
5.0

Wonderful!

This was the first time I ever worked with yeast and I expected a dismal faliure due to my inexperience. But, this bread is forgiving :) Very good for new bread-makers to try out.

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Rating 
 
5.0

Excellent recipe. Worked great, baked slightly longer. Nice, clear instructions. Will likely stop buying sandwich bread!

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4 loaves

How do I use this recipe to make 4 loaves one time?

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doughy

i used dark non stick pan and baked as instructed but it turned out doughy in the middle. so i guess next time i'll bake it longer

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Rating 
 
5.0

Yummy

I used honey because I'd run out of maple syrup and the results were amazing, this is the best whole wheat bread I've ever tasted, it only came out of the oven 10 minutes ago and half of it is already gone!

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can I use honey as a sweetener instead of the two you have mentioned.

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No knead for this bread

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Nutritional Information

Hello everyone!

I'm going to make this bread later today, and I was just wondering if anyone is able to calculate the nutritional information for this.

Thanks!

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