Vegan, wholegrain, no artificial sugars. Makes 16 slices. Nutrition information is per slice.
Author: Holy Cow! Vegan Recipes
Recipe type: Breakfast, Brunch
Serves: 16 slices
1 tbsp active dry yeast
¾ cup warm water
1 tbsp sugar
1½ cups rolled oats
1¼ cup whole wheat flour
1¼ cup all-purpose flour
1 tsp ground cinnamon
¾ cup applesauce
2 tbsp oil
2 tbsp maple syrup (can substitute withunrefined sugar)
½ tsp salt
Mix the yeast in a large bowl or the bowl of a stand mixer, with the sugar and 2 tbsp of warm water. Set aside for the yeast to activate.
Place the oats in a bowl and pour the remaining water over them. Set aside for 20 minutes to soften the oats.
After 20 minutes, add the oats to the yeast mixture along with the applesauce, maple syrup and oil. Mix everything.
Add the flours, salt and cinnamon and knead until the dough comes together. You want a rather stiff dough. Add some more all-purpose flour if the dough is too wet.
Remove the dough to the platform or a flat surface and knead briefly by hand. Form a smooth ball and place in an oiled bowl, turning over once to coat the top with oil.
Cover with a plastic bag or a kitchen towel and let it rise in a warm place for 2 hours.
After 2 hours have passed, turn out the dough on the platform, knead slightly to deflate, and form into a loaf. Oil a loaf pan, sprinkle the bottom with some cornmeal, and place the loaf in it.
Brush some soymilk or spray some oil on top and sprinkle a few oats. Press down slightly so they adhere to the loaf.
Let the bread rise for 1 hour and 30 minutes, until the top domes over the loaf pan. Bake in a preheated oven set at 350 degrees Fahrenheit for 20 minutes. After 20 minutes, dome some aluminum foil over the top of the bread and continue baking for another 25 minutes.
Remove to a rack and unmold when the pan is cool enough to handle. Let the bread cool thoroughly on a rack.