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Discussion Starter · #1 ·
The only vegan whole wheat bread that I can seem to find in the regular market or at the HFS is sprouted grain bread (I believe it's the Ezekiel variety). It's OK, but it's not the greatest. Does anyone make a vegan, 100% whole grain bread at home that they really like? I'd much appreciate any assistance.<br><br><br><br>
Heck, does anyone purchase a really great whole grain bread? I live in the the West Coast of the U.S., which might be problematic.
 

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Yes I bake WW bread. But I use the sourdough method coz that's what WW should taste to me (and rye, mmm!). I don't know about your baking skills, but if I can help, I will.<br><br><br><br>
The bread I'm describing is 100% whole wheat+a little bit of salt, that's all. It tastes just like the WW bread in Germany/Austria, and that's IMO the best tasting bread in the world.<br><br><br><br>
So the 'secret' is in rather in the process. SD baking is a bit of a finger-in-the-wind operation and thus requires some experience. It's not difficult at all, but I can't give you a definitive recipe and more importantly I can't guarantee immediate success. In fact, you WILL bake a few bricks before you will get it right. But it's fun and worth it nevertheless, IMO.
 

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You could get _Laurel's Bread Book_, I think it's called (by the author of _Larel's Kitchen_), at the library. All the recipes are whole grain, and everything I've made from it turns out well. Try it out before you buy it, though--it's expensive.
 

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what neccesarily isn't vegan about wheat bread?<br><br><br><br>
we have a wonderfull cooperative whole foods bakery in town here that uses nothing but organic ingredients. they make wonderfull sliced breads and granola that i buy on a weekly basis.<br><br><br><br>
the only thing i've noticed is that they like to use honey in quite a lot of things. but some of their stuff is without. i consider myself a vegan, and do not use honey, straight. but i'm undecided if i want to eliminate all honey, or leave it in my diet. so right now i just don't bother with worrying to much if it is an ingredient in something i'm eating or buying. well..it does bother me a bit, but as i said i haven't decided for or against just yet.<br><br><br><br>
btw, the company is Natures Bakery, and they deliver their stuffs in and around the tri-state area, this is wisconsin, illinois and minnesota. i would imagine there is something over where you are, just take a bit of looking. sorry i can't be of any more help.<br><br><br><br>
in my profile it says i'm an aspiring baker, and thats true. i do bake, and do want to learn the art of baking. but i haven't really dedicated myself to it just yet. bread machines rawk! i highly reccomend getting one if your intersted in making your own bread.
 

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Some breads do contain honey and some will contain "enzymes". I get Trader Joes Organic Wheat Bread. Their ingredients are simple and vegan. I don't know where you live but Trader Joes are popping up everywhere.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block"><i>Originally posted by punkmommy</i><br><br><b>Some breads do contain honey and some will contain "enzymes".</b></div>
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this is like l-cystene? and such?
 

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Discussion Starter · #8 ·
Thanks for all of the help. I bake quite a bit, but I've never used a sourdough method (although I'm not opposed to it). I've been really focused on perfecting whole wheat pizza crust and focacia to the exclusion of regular sandwich bread.<br><br><br><br>
The honey is the real problem. I've found many breads that would be acceptable except for the inclusion of honey.<br><br><br><br>
I shop at Trader Joe's all of the time. I've checked the labels of the breads that I've run across there and without fail they've contained honey. I don't recall having checked out Trader Joe's Organic Wheat Bread, but I definitely will this weekend. That is, if I can fight my way through the massive crowds that swarm the place.<br><br><br><br>
I'll also check out Laurel's Bread Book. I didn't realize such a book existed. Thanks for all of the assistance. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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I make whole wheat bread from a recipe in a regular bread book. I substitute molasses for the honey, but otherwise there shouldn't be any animal products in most whole wheat bread recipes...
 

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I find that replacing the milk with water or leaving out the dry milk in a recipe doesn't affect the taste for the most part...I have a loaf going the bread machine now...not sure if you have a bread machine(can't live without mine)<br><br><br><br>
here is my favorite sandwich bread...<br><br>
1 1/4 cup warm water<br><br>
1/3 cup maple syrup<br><br>
3 tbsp earth balance spread<br><br>
2 tbsp non liquid sweetner...I tend to use sucanat<br><br>
1 1/2 tsp salt<br><br>
3 cups whole wheat flour<br><br>
1/4 cup cornmeal<br><br>
2 1/2 tsp yeast<br><br><br><br>
I just put in the bread machine to knead(then I turn off the machine and let the bread go through the machine's kneading part again) and then rise. I then take it out, shape, rise again and cook at 375 (F) until it is done...have no idea what the time is, I go by smell for bread cooking. I made it once at my inlaws with no bread machine and I just gently kneaded it for a bit and then let it rise and then punched it down and let it rise again. Turned out a little more dense, so I think I will knead it a little longer next time. HTH
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block"><i>Originally posted by CharityAJO</i><br><br><b>My most favourite comes from the Vermont Bread Company. But I'm not too sure that's available on the west coast...</b></div>
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i buy the Vermont Bread Co's whole wheat bread too. but alas, i'm also from the east coast..
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block"><i>Originally posted by palindrome</i><br><br><b>this is like l-cystene? and such?</b></div>
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There are a lot of those cystenes and mono and di-glycerides. I don't buy anything with those kinds of weird unspecified ingredients.
 

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Discussion Starter · #14 ·
I like the molasses substitution idea. In fact, it's so basic and obvious I feel like kind of a dork for not thinking of it myself. Thanks. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 
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