Vegan MoFo, Day 11: White-Wheat-Rye Bread

You have to admit that baking bread is a labor of love. It really is. So much can go awry. You could end up with overly-chewy bread that you have to soak in liquid first; your yeast may have expired; and other various sundry mishaps can happen. I've only made two loaves previously, so this was expected to be an adventure. However, I found this recipe from Jean Prescott Adams (Leona Malek) to be easy and produce a wonderfully tasty bread.

White-Wheat-Rye Bread
adapted from Meatless Meals, pages 48-49
makes 2 loaves--supplies starch, protein, sugar, and come mineral elements (iron, potassium, phosphorus, and magnesium)

1 1/4 cups whole wheat flour
3 cups AP flour
3/4 cup rye flour
1 yeast packet
1/4 cup warm soymilk
1/2 Tbsp salt
2 Tbsp granulated sugar
2 Tbsp olive oil
2 cups hot potato water (I had this leftover from boiling potatoes with caraway seeds and storing them in the water for another recipe in progress)

In a stand mixer, add olive oil, salt, sugar, and hot potato water and stir to dissolve the sugar. Let this mixture stand until it has cooled down a bit. In a cup, dissolve the yeast packet in the warm soymilk. Add the yeast mixture to the cooled oil-sugar in the stand mixer. Add all flour and mix with the bread hook for 12 minutes. Separate bread mixture into two bowls covered with tea towels (otherwise you'll need to separate them later because it will have risen so much that it starts pouring out of the bowl). Allow to rise for about 8 hours. After rising, shape bread into loaves and put into greased loaf pans. Bake at 350 degrees F for 45 minutes.

{action shot}

{look at the "baby" loaf!}

{freshly baked}

{i see sandwiches in your future}

{look at those gorgeous slices!}

This recipe is a winner. Even my husband liked the bread! (And that means a LOT!) Coming up tomorrow: stuff on bread!

Jes

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