Thursday, March 26, 2015

Vegan Blueberry Banana Bread And Vegan Wheat Bread Recipies

Here are my two best recipes.   The banana bread is easy and you can use apple sauce in place of any liquids in sweet bread recipes.  The whole wheat bread recipe I found on line.  Very hard to find these recipes without oil, sugar, eggs, and milk but they do exist. 

The key to the whole wheat bread, which by the way if baked in a decent sized loaf pan makes excellent sandwish bread, is lots of kneading.  The instructions are so easy you can't mess it up.  Same goes for the pizza crust recipe.   One site,, has tons of recipes and always pops up in the search but they really don't have any true vegan recipes.   

Banana Blueberry Bread
2 cups whole wheat flour
2 cups mashed bananas (very ripe)
1 tsp baking powder
1/2 tsp baking soda
1/2tsp salt
1/2 tsp cinnamon
1/4 cup chopped nuts (I used walnuts)
1/2 cup fresh blueberries 

Mix dry and then add all other ingredients.  Bake in the oven for 50 - 60 minutes at 375F 

Vegan Wheat Bread Recipe

1 ¾ cups + 3 Tablespoons warm water
2 Tablespoons maple syrup or agave syrup
2 ¼ teaspoons, or one ¼ ounce package active dry yeast

4 cups whole wheat flour
1 ¾ teaspoons salt

1) Activate the yeast

In a small mixing bowl, whisk together the warm water, maple syrup and yeast. Let the mixture sit for about 10 minutes so the yeast activates.

2) Whisk together the dry ingredients

In a medium mixing bowl whisk together the whole wheat flour and salt.

3) Assemble the dough

Add the water mixture to the flour mixture and stir with a wooden spoon until the dough comes together into a sticky ball.

4) Knead the dough and let it rise

Transfer the dough to a clean surface. Knead for 12 to 15 minutes while adding flour only if the dough gets too sticky to work with. Form the dough into a ball and lightly coat it with oil. This will reduce the dough's tendency to dry out while it rises. Place it in a bowl, cover with a plastic bag and let it rise in a warm place until it's doubled in size, about 1 ½ hours. Alternatively, place in the refrigerator for about 12 to 24 hours. Remember that we want our dough to double in size regardless of whether it spends a full 24 hours in the refrigerator or rises at room temperature. Feel free to let it rise in the refrigerator for some of the time and outside of the refrigerator the rest of the time.

5) Let the dough rise once more

Degass the dough by pressing on it with dampened hands several times until no more gas comes out of the dough. Form the dough into a ball again and let it rise until it's doubled in size, about 1 ½ hours. If you did your last rise in the refrigerator, do this rise at room temperature and allow 4 hours of rise time.

6) Proof the dough

The dough can now be proofed by gently forming it into a lightly oiled loaf pan and allowed to sit covered with a plastic bag until it reaches about 80% to 90% of it's intended size, which should be about 40 minutes. The proofing stage is where the dough takes most of it's shape. It's important to leave room under the plastic bag so the dough can rise sufficiently.

7) Bake the vegan wheat bread to perfection

Preheat your oven to 375F (191C). 

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