Makes 1 Loaf
Prep Time: 1hr 20 minutes
Cook Time: 40 minutes
If you are new to bread making or have minimal ingredients, this recipe is for you. The best thing about this recipe is that it can work with various different flours. In my case I wanted a fiber rich bread, so I combined quinoa flour with 12 grain flour, but you can also use whole wheat, all purpose and bread flour. If you do choose to use the flours in this recipe the bread is more dense but delicious and good for the gut! The recipe itself is very simple, although the dough does takes its time to rise.
How to use Yeast:
When I first started working with yeast it was very nerve racking because it always seemed like one of those ingredients only pro- bakers used. Don’t be alarmed if it’s your first time using yeast, it’s actually very simple and fun to use! The trick is to mix it with warm water first NOT HOT! hot water will kill the yeast.
How do I knead bread?
Kneading bread simply means to push and pull at your dough on a floured cutting board until it’s the perfect doughy and stretchy texture.
How to Store your Homemade Bread:
Homemade bread can be stored in various ways. You can wrap it in a plastic bag, store in a breadbox or even place it back in the bread pan you baked it in and cover it with parchment paper or foil. Homemade bread can also be frozen by wrapping it in plastic wrap and placing it in the freezer.
What you will love about this vegan bread:
- It’s super easy to make
- It’s healthy and fibrous
- Soft with earthy flavors
- Delicious crust
- Easily Customized
- Minimal Ingredients
- 1 1/2 cups Warm Water
- 2 tablespoons Maple Syrup
- 1 package Instant Yeast
- 1/2 teaspoon Salt
- 3 tablespoons Vegetable Oil
- 2 Cups Quinoa Flour
- 3-4 cups 12 Grain Flour
- 1 tablespoon Pumpkin Seeds
- In a medium sized mixing bowl, gently mix warm water, maple syrup and yeast. Wait 5 minutes until the yeast starts to rise to the surface of the water.
- Mix in salt and oil.
- Slowly start adding the flour and use a your hands to combine. The dough should be able to form into a nice dough ball and not stick to your hands. If your dough is too sticky add more flour.
- Place dough back into the mixing bowl with a damp dishcloth laying on top of the bowl, let sit in a warm place for 1 – 1 1/2 hours until the dough has approximately doubled in size. A great warm place can be to pre-heat your oven for a couple minutes then turn it off.
- Once the dough has risen, pre-heat oven to 375′
- Oil a bread pan and line it with flour. Set aside.
- Flour a cutting board and knead dough for a few minutes, form into an oval to fit into your bread pan. Sprinkle and press the pumpkin seeds into the top of the dough, bake for 40 minutes.
- Remove from the oven and let cool for 20 minutes before serving.