bread recipe vegan
This easy vegan whole wheat bread recipe results in a loaf that is hearty, nutritious, and perfect for sandwiches or toast. It's made with minimal ingredients and is yeast-free, making it quick to prepare.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 loaf pan (9x5 inches)
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 oven mitts
- 1 oven
Ingredients
- 3 cups whole wheat flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 tablespoons maple syrup or agave nectar
- 1/4 cup vegetable oil or melted coconut oil
- 1 1/2 cups almond milk or any plant-based milk
- 1/2 cup seeds sunflower, pumpkin, or chia (optional for added nutrition)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the whole wheat flour, baking powder, and salt. Whisk until well blended.
- In a separate bowl, mix together the maple syrup, vegetable oil, and almond milk.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
- If using seeds, fold them into the batter at this stage.
- Pour the batter into a greased loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 30 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
This bread can be stored in an airtight container at room temperature for a few days or in the refrigerator for up to a week.
You can freeze slices for later use; just toast directly from the freezer when needed.
Feel free to add spices, such as cinnamon or herbs, for different flavor profiles.