For years I searched for a 100% whole wheat bread recipe that was actually edible. All the recipes I tried either turned out like bricks, or required part white flour. I was so happy when I found this recipe! A dozen years later, I no longer remember my original source, but I’ve made the recipe our own with unique modifications. – Mrs. Brown
This bread is delicious. My favorite way to eat it is cut in thick slices, fresh out of the oven, with butter and cheese. It’s nice to know what ingredients are in it, and that it doesn’t have all sorts of weird chemicals. – Abbie
Squeeze the lemon and stir its juice into the milk. We recommend fresh juice, as there seems to be a preservative in bottled juice that inhibits the yeast reaction. It took us a few disappointing loaves to figure that out! The amount of juice is pretty forgiving – most lemons we buy give us about 2 tablespoons, but the recipe still works if you don’t get exactly that amount. When you add the lemon juice to the milk and stir it, the milk will curdle, and look like this:
Yeast Free Gluten Free Vegan Bread
Pour your soured milk and warm water into the flour/yeast. Mix for 1 minute until all the flour has been moistened (this is important.) This mixture will create a sponge. No, not the kind you clean with! A dough sponge is a very moist starting dough that allows the yeast to be activated and begin breaking down sugars, while also starting the rising process.
All you do is just let it sit there in the bowl for 15 minutes, and it will start to grow and look bubbly. Think of how a sponge looks in cross view – this is what the dough will start to look like inside. If it hasn’t changed in 15 minutes, you may be using old yeast that won’t work well.
Next you’ll add oil, honey and salt. Here Abbie is adding honey to coconut oil in the measuring cup. If your coconut oil is slightly solid, that is fine, it doesn’t have to be completely liquid. You can use other oils as well.
Outstanding Bread Machine Whole Wheat Bread With No White Flour
Turn on your stand mixer (equipped with a kneading hook, ) or you can just stir the dough with a spoon until it is well-blended. Add more flour 1/2 cup at a time until the dough forms a ball and cleans the side of the bowl. Knead the dough for 4-5 minutes with a stand mixer or 10 minutes by hand.
When your dough is just right (not too dry, not too sticky) divide it into 2 portions. We just cut right down the middle with a butter knife.
Put your pans in a warm place where they won’t be disturbed, and let the dough rise until almost double. This usually takes about one hour. At about 50 minutes you should start your oven preheating to 350. Here is what the loaves will look like all risen up:
Whole Wheat Bread
Gently move the pans into the oven, trying not to bump into anything. Sudden jarring motion can cause the dough to fall and you’ll lose all that nice rising. Believe me, that is a very disappointing feeling!
Remove your loaves from the pans immediately and allow them to cool on cooling racks. We have been in a rush and skipped this part – it makes for soggy bread due to the condensation that forms when it stays in the pan. Get ’em outta there!
This bread keeps pretty well. Most of the year we can keep it on the counter and it lasts four to five days with no trouble. But if it is warm and humid, you might want to store it in the fridge.
Coconut Lemon Banana Bread
We are a daughter and mother who love to grow and create at home! We encourage girls and their moms to bloom in the home arts. We're learning every day, and laughing at our bloopers along the way. View all posts by Abbie and Mrs. Brown »NowI know for some of you it is fully summer now. But where I live, May is still spring. We can finally plant flowers now, and go outside without coats. And we probably won’t get any more snow at this point! Although, to be honest, I wouldn’t bet against it. Unfortunately. One of the joys of living in a rather Northern location. It DID snow last week, after all. It’s gone now, and probably done for the year, but still.
At any rate, I am still very much into spring like things filled with lemons when it comes to baking. Lemon in things always makes me think of spring. It’s just such a refreshing flavour that it feels like spring to me. And I really love lemon in all the things, so I’m holding onto spring like stuff in my baking for as long as possible!
Plus, this lemon yogurt breadis quite healthy. It’s half whole wheat flour rather than all white, it’s quite low sugar with only half a cup for the whole loaf, plus it used coconut oil rather than butter, which is healthier and also complements the lemon flavour perfectly. It’s also full of plain Greek yogurt which I love adding to baked goods to add a little protein, plus it also adds a lot of moisture to the bread.
Lemon Poppy Seed Bread With Glaze
This lemon yogurtbread is actually so secretly healthy, that my mom kept calling it cake. It’s that good. You can’t go wrong with a bread that is healthy enough for breakfast, but tastes as good as cake.
And, if you really want to up the health factor, you could easily skip the lemon glaze, it would be great without it. But…. don’t skip the glaze. It’s the perfect mix of tart and sweet, and really ups the lemon flavour in the bread.
I also shared this lemon yogurt bread recipe over at Cupcakes and Kale Chips, so make sure to check it out over there too!
Lemon Loaf Cake Recipe By Tasty
This is a really delicious loaf to enjoy with a cuppa tea! Who DOESN'T like lemon!!!! I'll be making this again, to share with my ladies Mahjong ladies group!
What a perfect looking cake! LOVE the texture and lemons.. ?? wow!! I picture myself in my garden with a slice of this and a glass (read pitcher) of my white wine sangria and my favorite book!! Found you on FBC.. BTW I co host a link party with some other bloggers..Its called #SaucySaturdays and we would love for you to join us :) Do hop on to my blog and take a peek.. Thanks!
Lovely pictures n all but I have tried everything to find the recipe..... feeling way frustrated. I don't think it should BE that hard.
Easy Vegan Lemon Loaf Cake With Glaze
Hi Lia - I'm sorry you couldn't find it - the recipe is over at Cupcakes and Kale Chips where I'm a contributor, the link is below the final picture in the post, just click on the words Cupcakes and Kale Chips. Let me know if you still have trouble, thanks!Soft Airy 100% Whole Wheat Bread. This Sandwich bread is 100% whole grain, no refined flour and is soft and delicious. Vegan RecipeJump to Recipe
A good sandwich bread is a like a dream. Soft, airy, gorgeous crumb, all whole grain, no unknownadditives, dough conditioners and most importantly great tasting. Now the last part is the most difficult of the lot.
Most whole grain or grain and seed breads from the market fall a bit short on the taste factor. I don’t know what they do, but the breads are just too sweet tasting and generally have an odd after taste. And they never work out great to make sweet or savory french toasts (they get so soggy). Its not like they make great sandwiches. Grill them, and taste cardboard. On the other hand some of the artisan style breads dislike my teeth. I mean can you ever bite into them without breaking something!
Matcha Lemon Loaf
Or maybe I am too finicky. :). Anywho, some of those problems are non-existent with this gorgeous loaf of bread. This bread has just 3 main ingredients, whole wheat flour, water, yeast! No other flour. And it is soft and delicious! And not dense.
Makes perfect sandwiches and french toasts. I add lemon juice and cumin to change up the flavor a bit from the earthy wheat. Try it. Add orange juice instead of lemon.You can add some vital wheat gluten so the bread doesnt make too many crumbs when sliced.
Make the sponge mixture (see recipe instructions below). Let it sit for an hour. Knead with the rest of the flour. Press the dough into a rectangle, fold the edges. Then fold into a jelly roll. Place in bread pan.
No Knead Bread
Remove from the pan after 10 minutes. Then cool completely before slicing with a serrated knife. Adapted from Dave’s Whole wheat bread.
100% whole wheat bread recipe. All Whole wheat flour sandwich Bread. 100 percent wheat flour bread. Easy, soft, moist, not dense. Dairy-free Vegan
Variations: Add 1 Tbsp vital wheat gluten to the flour (2 cups flour under bread) for
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