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Vegan No Knead Whole Wheat Sandwich Bread Mattie

Written by Mattie    
 
4.9 (37)
33
58 results - showing 46 - 58
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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!
Rating 
 
5.0
Reviewed by louise October 15, 2012

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.
Reviewed by tah October 09, 2012

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

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No knead for this bread
Reviewed by Puns August 22, 2012

No knead for this bread

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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!
Reviewed by Adam July 11, 2012

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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I need help! This bread recipe is simply amazing. However, I have made this twice. Once w whole wheat flour, and once with bread flour. Is the bread supposed to be thick? Also, my bread registered at 195 temp today and it was still doughy in the middle. HELP! What can I do? We love the taste but dont want it so doughy. I cook it in a glass loaf pan. Any hints? Im new to baking bread.
Rating 
 
5.0
Reviewed by Jen June 11, 2012

HELP!!

I need help! This bread recipe is simply amazing. However, I have made this twice. Once w whole wheat flour, and once with bread flour. Is the bread supposed to be thick? Also, my bread registered at 195 temp today and it was still doughy in the middle. HELP! What can I do? We love the taste but dont want it so doughy. I cook it in a glass loaf pan. Any hints? Im new to baking bread.

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This was my first time making vegan bread. My loaf turned out so amazing, and beautiful! After my husband and I cut off a slice and put some coconut spread on it. He said it was the best bread he has ever had. Thank you so much for this awesome gift of great bread!
Rating 
 
5.0
Persiaface Reviewed by Persiaface May 18, 2012
Top 500 Reviewer  -   View all my reviews (1)

First time making any vegan bread.

This was my first time making vegan bread. My loaf turned out so amazing, and beautiful! After my husband and I cut off a slice and put some coconut spread on it. He said it was the best bread he has ever had. Thank you so much for this awesome gift of great bread!

Owner's reply

So glad this worked out so well for you Persiaface!

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What kind of whole wheat flour do you use? I am desperately trying to find a recipe that works with the course whole wheat flour. I have Hodgson Mills brand right now, does that work or do I need something more along the lines of Prairie Gold?
Reviewed by Nicole May 17, 2012

WW flour?

What kind of whole wheat flour do you use? I am desperately trying to find a recipe that works with the course whole wheat flour. I have Hodgson Mills brand right now, does that work or do I need something more along the lines of Prairie Gold?

Owner's reply

Hi Nicole! I haven't tested this recipe with coarse whole wheat flour. You might want to substitute half of it with regular-grind whole wheat flour just to be safe. Let me know how it works if you end up trying it!

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This is the very first yeast bread I've ever made and it was awesome! Easy to follow instructions and the bread was delicious!
Rating 
 
5.0
lojenn Reviewed by lojenn February 08, 2012
Top 10 Reviewer  -   View all my reviews (9)

First-timer

This is the very first yeast bread I've ever made and it was awesome! Easy to follow instructions and the bread was delicious!

Owner's reply

So glad this worked out for you lojenn! Congrats on your first yeasted bread!

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Oh goodness it's been in the oven for forever! And still doughy, and it's not as round on top :/
Reviewed by Dani February 05, 2012

Oh goodness it's been in the oven for forever! And still doughy, and it's not as round on top :/

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I've made it several times now, and it has turned out wonderful each time. My family eats it up as fast as I can make it. The first time you may have to read and follow the directions carefully, but after you do it a few times it gets much easier.
Rating 
 
5.0
Reviewed by Lisa B October 10, 2011

Yummy and easy bread

I've made it several times now, and it has turned out wonderful each time. My family eats it up as fast as I can make it. The first time you may have to read and follow the directions carefully, but after you do it a few times it gets much easier.

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Hi, my first try on the recipe worked out very well; the bread has a nice, even, soft texture and mild flavor, great with spreads/vegan butters/fruit. I was home on Sunday so I did the standard rising process - my counter top is quite warm as I live in Miami. Next time I'll try the refrigerator method, and I will make sure to "tuck in" the sides, as my top was on the flat side.
Thank you for an easy, good recipe!
Reviewed by MRomWill November 15, 2010

Nice crumb and texture

Hi, my first try on the recipe worked out very well; the bread has a nice, even, soft texture and mild flavor, great with spreads/vegan butters/fruit. I was home on Sunday so I did the standard rising process - my counter top is quite warm as I live in Miami. Next time I'll try the refrigerator method, and I will make sure to "tuck in" the sides, as my top was on the flat side.
Thank you for an easy, good recipe!

Owner's reply

So glad this worked out for you MRomWill!

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I started this last night, letting the dough do its first rise in our lean to, which keeps the same temp as a refrigerator, give or take. When I checked it this morning, it looked bubbly and bigger as expected, but it smelled of wine. Any ideas what the problem may be? Is it a problem? I'm continuing with the dough as I figure any alcohol will disappear during the baking process anyway, but it would be interesting to know what's caused it. I used a mix of all purpose white flour, plain wholewheat and wheatgerm.
Reviewed by maria November 02, 2010

Smell after first rise

I started this last night, letting the dough do its first rise in our lean to, which keeps the same temp as a refrigerator, give or take. When I checked it this morning, it looked bubbly and bigger as expected, but it smelled of wine. Any ideas what the problem may be? Is it a problem? I'm continuing with the dough as I figure any alcohol will disappear during the baking process anyway, but it would be interesting to know what's caused it. I used a mix of all purpose white flour, plain wholewheat and wheatgerm.

Owner's reply

Hi Maria,

Hmm. If the dough is left overnight at temperatures warmer than the refrigerator you could get excessive fermentation producing more alcohol and other yeast byproducts that can smell of wine. The dough should have a little of this smell after first rise but if it reeks of wine I'd do it again but use the refrigerator instead of the lean to just to be safe. Good luck!

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You mention bread flour but I don't see it in the ingredients. Sounds great though.
Rating 
 
4.0
Reviewed by Chris October 06, 2010

No Knead Whole Wheat Sandwich Bread

You mention bread flour but I don't see it in the ingredients. Sounds great though.

Owner's reply

Fixed it. Thanks for letting me know!

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