This high protein bread is all whole wheat with the fluffiest, softest crumb and the perfect, slightly chewy crust. I designed this bread to be really light, not dense and heavy as all-whole-wheat breads can often be. Each slice has 105 calories and 6 grams of protein. The recipe makes two loaves of bread and freezes nicely, but you might have a hard time not finishing it up in a day or two.
This is my go-to high protein and whole wheat sandwich bread, a recipe I've been making for years now, and it's lived on this blog for a decade. I have recently made some tweaks to it, including reducing the proofing intervals from three to two and reducing the amount of vital wheat gluten it uses, which would sometimes result in a chewy crust. For that reason I wanted to reshare it with those of you who believe unreservedly in the joy that an act as simple as baking bread can bring.
Homemade breads are usually far better tasting than anything you can buy, and this one is all that and so much more. It's very light and low-calorie, and you get two loaves for around -- or less than -- the amount of flour you'd typically use for a single loaf. That's because the vital wheat gluten helps the dough rise really high and gives the bread a very fluffy, light texture when baked. It's not just the perfect whole wheat bread, but it's the perfect bread if you are watching what you eat.
The first time I made this bread I had used a cup of vital wheat gluten in it, and while the crumb was divine, it sometimes caused the crust to get very chewy. This time I've cut down the wheat gluten in half. I tried going lower but wasn't very happy with the rise and texture of the bread, so I really recommend keeping it to at least half a cup for the best results. This way you get the best of both: a soft crumb and a crust with the slightest bit of chewiness.
Table of Contents
Why you will love this whole wheat sandwich bread
- It's fluffy and soft, the perfect whole wheat sandwich bread. Most whole wheat bread recipes, no matter how light they promise to be, turn out too dense for my liking and harden up within a day or two. This bread will keep nicely in the refrigerator after the first day for about a week, and you can freeze it too. Slice it, warm it, and it tastes as fresh as when you first made it.
- It's easy to make. You will need to knead this dough to develop the gluten, but you will also get spectacular results for that work.
- It's light. You get two loaves for just over three cups of flour, and each slice has more protein. So if you're watching what you eat this is the perfect bread for you because you'll be getting more for fewer calories.
- It's all whole wheat. Which makes it really good for you. And if you like seeded breads, you can add seeds to it to make it even healthier, higher in protein, and delicious.
Why vital wheat gluten?
For those unfamiliar with vital wheat gluten, this is a natural protein found in wheat and it is especially valuable in baking wholegrain breads because it helps them build structure-- in simpler words, it helps them rise. I've explained the role of gluten in bread-baking and the gluten content of various kinds of flours in this old post on my Whole-wheat French Bread.
But to do a quick recap, here's the reason whole wheat bread doesn't rise as well as a bread made with all-purpose flour or bread flour: gluten occurs in the grain's endosperm and all-purpose and bread flours are made by milling the endosperm which automatically gives them a high gluten content. Bread flour, especially, has a very high gluten content, making it ideal for breads (but not cakes).
Whole-wheat flour contains not just the endosperm but also the wheat germ and bran which are the outer coatings of the wheat kernel and are devoid of gluten. Since ounce for ounce whole-wheat flour has less milled endosperm in it than more refined flours do, it has a lower gluten content. Adding a bit of vital wheat gluten into the mix helps the bread rise higher and also improves the texture of the whole wheat bread, keeping it from becoming too dense.
While it is entirely possible to make an all whole wheat flour bread without the vital wheat gluten, and I'll share that recipe with you as well in the near future, this bread is way lighter and softer than any whole wheat bread recipe I've ever tried, and it remains my favorite.
Ingredients for whole wheat sandwich bread
- 4 teaspoons active dry yeast.
- 2 tablespoons maple syrup (use sugar or agave nectar as substitutes)
- ¾ cup warm water
- 2 tablespoons vegetable oil (I used olive oil)
- 1 ½ cups nondairy milk (I used oat milk)
- 1 teaspoon salt
- ½ cup vital wheat gluten flour
- 3-4 cups whole wheat flour
How to make the whole wheat sandwich bread
- Add yeast and maple syrup to a large bowl or the bowl of a stand mixer. Pour in the lukewarm water and mix well. Set aside for five minutes until the yeast froths to indicate it's alive. Add the vegetable oil and milk to the yeast, then dump in the vital wheat gluten flour and two cups of whole wheat flour.
- Mix until all ingredients come together, then add the salt. Continue kneading the dough, adding half a cup at a time and then, as the dough gets dryer, just a tablespoon at a time. On a low humidity day here in the DC area I needed about 3 ¼ cups. You might need more flour depending on where you are and the weather around you.
- Once you have a pliable, smooth but not sticky dough, continue to knead it further for 8-10 minutes. The kneading will help the bread rise really well, so don't take any shortcuts. If doing this in a stand mixer, which makes this way easier, knead at medium-low speed, around 4 in a KitchenAid.
- Once the dough looks like it does in the picture above, remove it to a clean, unfloured surface and knead briefly by hand before shaping into a smooth ball. Oil the bowl and place the dough back in it, coating the top with some oil or cooking spray to make sure it doesn't dry out. Cover tightly and set aside for 45 minutes to an hour during which time it should rise quite a bit, more than double.
- Remove the dough from the bowl, punch it down and knead it briefly again. The dough should be smooth. Divide the dough ball into two pieces and roll each into a rectangle with a rolling pin, keeping the breadth slightly smaller than your loaf pan.
- Roll up each rectangle of dough into a cylinder and tuck in the ends. Place the loaves, seam side down, in oiled loaf pans. Cover loosely (I use clean plastic shower caps) and set aside in a warm place for about an hour for the dough to rise.
- Bake in a preheated 450 degree oven for 10 minutes, then reduce heat to 350 degrees and continue baking another 30 minutes.
- Let the loaves cool on a baking rack for about an hour before you unmold them. Continue cooling on the rack before slicing.
FAQs and troubleshooting
What is the best flour to use for this bread?
Any whole wheat flour is fine, but I would recommend using either a white whole wheat flour or durum whole wheat flour, both of which give a lighter, softer crumb.
Why did my yeast not bloom?
Yeast are single-celled fungi and are living organisms. Kept around too long, or in unsuitable conditions, yeast can die and if that happens your yeast will not bloom or bubble when you add it to lukewarm water. Packages of yeast usually have a use by date, so be sure to check that before you use it.
Another reason the yeast might not bloom is if you used water that was too hot. The water you add to yeast should be warm but comfortable to the touch--between 100 and 110 degrees on a thermometer. Water that's too hot will kill the yeast, rendering it useless for the bread.
Why did my bread not rise?
A whole wheat dough needs to be kneaded really well for a great texture and flavor as well as for the rise. If you don't knead the dough long enough, you might not get as good a rise.
Also, don't overproof the bread dough--that could cause your loaves to fall flat in the oven. Stick to the recommended times, going only slightly longer if necessary.
Do I need to score the bread?
I wouldn't usually score a sandwich bread, but I did in this case because in the past, especially when I was using a whole cup of vital wheat gluten, the bread would sometimes form a skin on top when baking with a large air bubble underneath. Having baked with the smaller quantity of vital wheat gluten for a while I feel comfortable saying that you don't have to score the bread if you don't want to.
How long will this bread keep and how do I store it?
The bread will keep wonderfully at room temperature for a day or so, after which you should place it in a plastic bag and refrigerate it for 3-4 days. Warm before eating. For longer term storage place in a freezer safe bag and freeze. You can also slice the bread before freezing.
I loved the old recipe with a cup of vital wheat gluten. How do I still make that?
That really is a great recipe, and if you still want to follow it, you will need to make just need a few tweaks: if you add a cup of VWG you will need less flour--around 2 to 2 ½ cups. The rest of the process is the same but the bread made with more VWG will rise much higher and you'll also have more protein per slice. I do recommend scoring the bread if you use more vital wheat gluten.
More delicious bread recipes
High-Protein Whole-Wheat Sandwich Bread
Ingredients
- 4 teaspoons active dry yeast
- 2 tablespoons maple syrup (or sugar)
- ¾ cups water (warm)
- 2 tablespoons vegetable oil (I used olive. Avocado or any vegetable oil is fine)
- 1½ cup nondairy milk (warm)
- ½ cup vital wheat gluten flour
- 4 cups whole wheat flour (you might not need all 4 cups)
- 1 teaspoon salt
Instructions
- Mix the yeast, maple syrup and warm water in a large bowl or in the bowl of a stand mixer. Set aside for the yeast to bloom, about five minutes.
- Add the milk, oil, vital wheat gluten and 2 cups of whole wheat flour to the bowl. Mix thoroughly, then mix in the salt.
- Continue to mix in the flour, a quarter cup at a time and then, as the dough gets dryer, a tablespoon at a time, until the dough is no longer sticky. I needed about 3 ¼ cups this time, but on more humid days I've needed as much as 4 cups.
- Continue kneading the dough for another 10 minutes. You should have a really smooth, supple dough. Form the dough into a ball. Oil the bowl and place the ball of dough in it, coating the top with some oil or cooking spray so it doesn't dry out.
- Cover the bowl and set it aside in a warm spot. After 45 minutes it should have more than doubled.
- Remove the dough and punch it down, then form into a smooth ball. Divide into two pieces. Roll out each into an approximate rectangle, then roll each rectangle into a cylinder. Tuck the ends into the bottom and place the loaves in two oiled standard (6 cup) loaf pans, seam side down.
- Cover loosely (I use clean shower caps) and set aside in a warm spot for another hour or until they dome over the loaf pans. About 15 minutes before the bread has finished proofing, preheat the oven to 450 degrees.
- Place the loaves into the oven and bake 10 minutes. Turn down heat to 350 degrees and contine baking another 30 minutes.
- Cool on a rack for about about an hour, then remove the loaves from the pan and continue cooling on the rack.
Recipe notes
- For loaves that rise even higher you can make this bread with 1 cup vital wheat gluten, as I had in the original recipe. The crust is chewier, but the bread tastes great and toasts wonderfully.
- Before you bloom the yeast make sure you check the date on the package of yeast to make sure it's not expired. Also make sure the water you use is warm but comfortable to the touch (between 100 and 110 degrees Fahrenheit).
- Make sure you knead the dough, by hand or in a stand mixer, for the full 10 minutes. This will give you the best rise and texture.
- Don't overproof the bread dough. Stick with recommended times and go only slightly over if necessary. Overproofed bread can fall flat in the oven.
- The bread will keep wonderfully at room temperature for a day or so, after which you should place it in a plastic bag and refrigerate it for 3-4 days. Warm before eating. For longer term storage place in a freezer safe bag and freeze. You can also slice the bread before freezing. Thaw and reheat.
Ronn
That worked a treat! With my better half eating two loaves a week, at $6 a loaf for keto bread, you just saved us US$600 and made me look good. Much appreciated!
Vaishali
So happy to hear, Ronn! 🙂
Lolly
This is a great recipe. I was looking for a low carb - whole wheat bread recipe, and stumbled upon this recipe. I used my Frigidaire bread machine. The recipes makes a 2 lbs loaf. I omitted the maple syrup. I don’t use sugar or any sweetener when baking bread. Yeast do not need any type of sweetener to work, so maybe it’s there for taste. It came out beautifully and tasted very good. Thanks for sharing.
Vaishali
That's great feedback. Thanks for sharing and so happy you loved the bread!
Rajean
This is the best whole wheat bread I’ve ever made. The only thing different I did was use 1 tbsp honey and 1 tbsp of Swerve brown sugar. I added a bunch of different seeds (pumpkin, sunflower, sesame etc.) I’ve made it 3 times so far and every time bakes perfect..
Vaishali
Love the idea of adding seeds to make it healthier and add a further protein bump!
Amy
If I use instant yeast, can I eliminate the maple syrup /sugar? I need to make bread that’s diabetic friendly.
Vaishali
Hi Amy, yes, sure, you can skip the maple syrup or sugar.
Lolly J.
This is a great recipe. I was looking for a low carb - whole wheat bread recipe, and stumbled upon this recipe. I used my Frigidaire bread machine. The recipes makes a 2 lbs loaf. I omitted the maple syrup. I don’t use sugar or any sweetener when baking bread. Yeast do not need any type of sweetener to work, so maybe it’s there for taste. It came out beautifully and tasted very good. Thanks for sharing.
JOHN CULP
are there weight measurements for this? I'd like to make this for my wife, but volumetric measurements are so imprecise.
Monica
Y’all - this bread is it!!! It rivals store bought bread any day. I’ve made it about 5 times now to make sure it wasn’t a fluke. Each time it came out the same - PERFECT! This is not only my go to bread for the family but also my new gift I give to neighbors and new friends (with a side of blueberry chia seed jam of course). Thanks for such an fail-proof recipe!
Vaishali
Hi Monica, that's so great to hear. Happy you've enjoyed the bread!
Jane
Does the warm milk get added with the water? Than
Vaishali
It is added with the oil! Thanks.
Joan
Can you make this in a bread machine?
Vaishali
Hi Joan, I haven't used a bread machine for this recipe but I don't see why it wouldn't work. If you try let me know!
Katie
Can this recipe work without the oil, or substituting the oil with another fat-free ingredient?
Vaishali
Hi, it would be fine I think albeit a bit crustier.
Gita
Is there a way to incorporate plant based protein powder in this recipe?
Vaishali
Hi Gita, you can try adding a couple of tablespoons, but it is not a replacement for the vital wheat gluten.
Lauren
I can’t even count how many vital wheat gluten/whole wheat bread recipes I’ve tried (at least 20)! This one is BY FAR the best I’ve tried. The loaves came out airy & soft, and they rose beautifully. Every other recipes I’ve tried with the combo of VWG & Whole wheat flour have come out dense & chewy. This recipe is perfection, 100% recommend
Vaishali
So happy to hear, Lauren. Thanks for letting me know!
Aarthi
I used Aashirvaad Select Atta in making the sandwich bread and it is so delicious.
Vaishali
So happy to hear! Atta works really well for this bread, and I often use it in this recipe.
Carolyn
I wish I knew what went wrong. The dough rose beautifully the first time, the second time, then the third one with the plastic oiled and lightly sitting on it must've prevented it from rising higher? Who knows. It's a stubby little loaf. Tastes ok. So disappointing, but i will try again.
Carolyn
Salty bread. SALT! It was the wrong measuring spoon. So glad to have figured that out. :j
Mango
When you say "degrees" could you please specific Fahrenheit or Celsius so the recipe is easy to understand for everyone around the world?
Beth
450 degrees would be Fahrenheit, Celsius will almost never be higher than 260, which converts to 500 F. I hope that makes sense.
Vaishali
Always Fahrenheit!
Kash
Tried twice in a bread machine and it doesn’t rise as it’s soo heavy and wet. Going to take a lot of tinkering.
Cecilia
Hi!
Lovely loaf.
Can I make it in a bread machine ???
Vaishali
I haven't tried this loaf in a bread machine -- it might need some tweaks.
Ali
Recipe question - First, this looks like an awesome recipe! I can't wait to make it. Question, what can I use to substitute soy milk (if anything)? I can't use a nut milk, as my daughter's school is nut-free. Thank you!!!
Vaishali
Any nondairy milk is fine!
Amera
Hello,
Could I bake this in a Dutch oven?!
Vaishali
Some of the recipes got scrambled when I moved to a different recipe plugin -- most of them have now been fixed, including this one.
Amy Lynn Swarbrick
Hi! Do you know if its possible to make this in a bread machine?
Vaishali
I haven't made it in the machine but it might need some tweaks.
Prema
Hi Vaishali,
I have not been able to get VWG inspire of an extensive search both in India and Singapore. Will hi-protein flour help in combination with any other flour? Please help.
Vaishali Honawar
Hi Prema, yes, high protein flour is perfectly fine. I am guessing this is refined? You can combine half of the high protein flour with half of regular whole wheat flour. Cheers! 🙂
Nisha Tiwari
HI VAISHALI,
I BAKED AS LOAVES THEM WEEK BACK AND THEY TURNED OUT FANTASTIC. YESTERDAY I TOOK THE SAME RECIPE AND SHAPED THEM IN HOT DOG ROLLS AND BUNS, AND SKIPPED ON THE SECOND RISE, AND YOU WHAT THEY CAME OUT EXTREMELY GORGEOUS. SOFT AND DELICIOUS FOR SURE. THANKS ONCE AGAIN FOR UR RECIPES.................
GOD BLESS
NISHA.
Vaishali
Hi Nisha, so glad you liked this-- and great idea to bake them as hot dog rolls.
Nisha Tiwari
HI VAISHALI,
MY PERSPECTIVE TOWARDS ANIMALS KEPT IN ZOO AND THE CONCEPT OF HAVING ZOOS AT ALL HAS BEEN COMPLETELY CHANGED. M TRYING TO INCULCATE THE SAME THOUGHTS IN MY KIDS AND FOR THAT I HAVE TO TAKE THEM TO THE ZOO, AND MAKE THEM FEEL THE HARSHNESS OF CAPTIVITY AND LONELINESS; SO THAT THEY CAN FURTHER PASS ON THE SAME TO THEIR FRIENDS.
ITS GOOD TO KNOW THAT THERE ARE PEOPLE LIKE YOU WITH SUCH A HUMAN PERSPECTIVE SPREADING THE GODLY MESSAGE GLOBALLY.
IN WHAT WAY IS ATTA DIFFERENT FROM THE REGULAR WHEAT FLOUR, COZ I HAVE BEEN USING ATTA IN MY EVERY WHOLE WHEAT BAKING? ALSO, DOES THE RATIO OF YEAST TO FLOUR DEPENDS AND VARIES AS PER THE TYPE OF FLOUR USED?
NISHA
Vaishali
Hi Nisha, how lovely that you are teaching your children compassion to animals-- kudos to you.
About your question, atta is made with a lighter wheat and produces an airier texture in breads than regular whole wheat flour available here in the United States. You can substitute atta in any recipe that calls for whole wheat flour.
As for yeast and flour, you could use less yeast if you have more time on hand and can allow for a slower rise, or if you're using another rising agent, like sourdough.
john brancato
How do you make your whole wheat sourdough starter? I didn't see it...did I miss it?
Vaishali
Hi John, I did start one but the whole wheat would just not take, for some reason, so I ended up adding AP flour to it. I do want to try again -- there are recipes on the internet for WW starters-- but haven't had the time.
Lesley
Thank you so much for the recipe! I was looking for a recipe for a high protein bread and this recipe is the perfect jumping off point. eg. substituting spelt or rye or quinoa flour, adding whole grains, flaxmeal The possibilities are almost endless!
And yes, I do agree with you regarding zoos and aquariums. They mostly just make me sad... The Vancouver Aquarium has many very large tanks that exhibit local ecosystems as opposed to one kind of fish with plastic plants in a small tank. They help to convey the reality of community - how all organisms in an area are dependent on each other. There is also a floor dedicated to learning games for cildren - interaction of different species with each other, the influence of man on the aquatic environment and what each person can do to minimize it, etc. A good lesson to teach to people of all ages, no?
Vaishali Honawar
Hi Akta,
I am guessing you used the gluten? The gluten is imperative for the rise, since this is an all-whole-wheat dough.
Another possibility could be bad yeast. What kind did you use? I like using active dry because you can tell if it's alive before you add the rest of the ingredients, when you mix it in the warm water.
This has always been a fool-proof recipe for me and I make it at least once a month, so I am rather intrigued it didn't rise for you.
Akta
I purchased the vital wheat gluten from whole foods, but I have a feeling my problem was probably the yeast. Either it was too old or I didn't let it "froth" before i mixed it with the other ingredients...Ill make a second attempt this weekend and keep you posted...hopefully second time is the charm...thx for the feedback 🙂
Akta
Hi Vaishali, I stumbled upon your blog when i was searching for sourdough pretzel recipe (which by the way turned out perfect!!). I was really intrigued when I saw this recipe. I'm not a vegan but am a very strict vegetarian and it's hard to get enough protein in my diet without and eggs/meat...you can only eat so much lentils/beans. I followed your recipe to the dot but for some reason my bread did not rise much when i put it in the loaf (after the initial 2 rises). You said at that point it should have rised enough to form a nice dome over the loaf pan. I halved the recipe because its just me and my husband but when the bread was done it was about 1 1/2 inch high...did i do something wrong? I feel like the only thing i must've done wrong was let it rise the first time a little too long, about 3 hours. I did not use raipd rise yeast, if that helps.
Any suggestions would be great...this is my first try at a sandwich bread recipe...:)
Akta
Dake
Hello!!! I love your website. I have a question about the type of flour in the recipe. Is whole wheat BREAD flour the best to use? I am trying to learn and I did not know that there was a difference. Thanks so much!!!
Vaishali
Dake, if you can find whole-wheat bread flour, then yes, use that.
AgnostiChica
Thank you for this recipe, Vaishali. For quite some time, your Perfect Sandwich Bread has been my go-to recipe. I think I have found a worthy competitor in this one 🙂
Vaishali
Hi Nisha, that's not a stupid question. It is harder to check the doneness of loaves baked in a loaf pan as opposed to those baked on a flat cookie sheet. Here's one way to determine if your loaf is done: press the top with a fingertip. If it springs back, you can be pretty sure your bread's done. Hope that helps. 🙂
Anonymous
Hi Vaishali,
I baked it today and it was a 100% success, except that the loaves didnot have the golden colour on the sides. Also, how do one test tapping the bottom when the loaves are still in the hot oven and hot pan? I might sound stupid here.
God Bless
Nisha.
Anonymous
Hi vaishali,
I myself feel very suffocated when I see animals forced to survive in the zoo against their will and wish. Issues that u often raise in your article(s) are of "A SENSE OF HUMANITY", which I think is possessed by few blessed ones.
Coming to the bread; where I had completely lost the hopes of getting wheat gluten, I did found very good quality of vital wheat gluten. So now its time for me to bake some really healthy stuff for my family.
Once again thanks for your healthy and wonderful recipes, and drawing peoples attention to such sensitive issues.
God Bless
Nisha.
Vaishali
Jen, Thanks for the feedback! I always use a serrated knife to slice this or any bread-- it's the best way to make even slices. And even if this bread squishes a bit when you're cutting, it springs back when sliced.
Jen Pryor
I just made this bread and it is amazing! So light and fluffy! Just one question- what is the best way to slice the bread without squishing the pretty loaf? Any tips for making even slices? Thanks!
Vaishali
Veeanoo, yes, you do need to let it rise a second time. Also, you might get less of a rise with the rapid rise yeast.
veeanoo
I was planning to make the bread today....just one question...if i use rapid rise yeast do i need to punch down the dough and let it rise second time.....
cumincoriandercardamom
I always have a moral dilemma about these things and hence I tend to generally not think about it, but the last point about not seeing a zoo and see Nat Geo really did drive the point home..
I appreciate the choices you have made..
Lauren
I just found your blog and I am so excited! It seems like you have lots of valuable information to share and that bread recipe sounds good!
Jay
Wow...wat a wonderful selection of recipe..awesome..
first time here...amazed at your recipe collection..
Am your proud 501 nth follower now..:)
Do stop by mine sometime..
Tasty Appetite
A Vegan Goddess
I am making this bread..today! Well, actually maybe tomorrow but either way I can't wait. Homemade bread is one of life's simple pleasures. Everyone should enjoy it daily. : )
Zoos always make me cry.
Vaishali
Richa, that sounds like the perfect way to watch these gorgeous creatures without destroying their lives.
Nanda, yes, it's tiring indeed. Hope you find the vital wheat gluten-- some online retailers including Amazon do ship it.
Samarpita, it is true that Knut was close to the man who raised him. But the zoo never intended to return him to the wild or give him a real life-- had they wanted to, they could have weaned him away from human contact and prepared him for the wild. There are many stories about animals born in captivity being successfully released into the wild-- offhand I can think of that lion cub bought by a couple at Harrodd's, and there are many other instances. Also, Knut eventually did show aggression to humans in his later years, which proves he was never meant for this sort of life.
Martina, Thank YOU. It makes me want to laugh and cry when zoos ask for money to "help the animals." If they really wanted to, they'd just shut down.
Anthony, I saw the Cove too, and it is a truly heartbreaking movie, especially that scene of the dolphin slaughter. Shameful what we are capable of.
anthony stemke
I thoroughly agree with you about zoos, even the ones that look like have no cages. Feel bad about those places with dolphins after seeing a documentary from the man who first commercialized dolphin worlds, and then came to absolutely regret popularizing them.
Yes, bread good. Look into Wheat Germ as an adjunct also.
Thank You.
Dr. Nanda Kumar
Never was a fan about this polar bear version of the Truman show. Knut's passing made me sad. I'm tired of animals living and eventually dying just for pure entertainment sake.
That bread looks so gorgeous! I've been hunting for vital wheat gluten flour in my neck of the woods. No luck so far but I wont cease nor desist. I'm determined to bake this bread!
Martina
Dear V,
Bread - Looks Fabulous!! I plan on making it this weekend, thank you.
I am absolutely teary-eyed (again) as I write this note because it seemed that nobody cared when I told them of Knut's death. Thank you so much for speaking-up about this seriously disgraceful treatment of animals.
Within the last year, I read an article discussing how much of a financial struggle it was to feed Knut now that he was grown and no longer the 'big attraction'. I am absolutely sickened by thoughts of what may have really caused his death. I've been to many countries and would never set foot in a zoo even though I was strongly encouraged to go to 'help support the animals' by paying an entrance fee. I knew I could not emotionally handle seeing the animals trapped, often enduring horrrible conditions, in any case stressed beyond natural limits.
So, thank you again for acknowledging the passing of a magnificent creature with a name. Knut.
Samarpita Deb
While I am totally against zoos, the whole concept of depriving animals of their natural habitat being so revolting, I would say, Knut was an exception. The stress is acute when an animal has been brought from the wild and kept in an enclosed space. But having been born in captivity, and being hand raised by a human, Knut was an exceptional case. I am not even sure if he would have been happy out in the wild, esp, considering the fact that when his interaction with humans was stopped, he was known to wail.
Seaworld is monstrous in its atrocities so the lesser said about it, the better.
I will have to try your other sandwich bread asap (don't get wheat gluten here).
Richa
That bread looks perfect!!
As for animals in small spaces..dont even get me started..
And as far as being able to see a real dolphin/whale, atleast here in the northwest there are dolphin and whale watching tours whenever the pods migrate. The boat tour cost to you, is similar to your seaworld ticket, but the cost to the animals .. very very different. And the dolphins do some fun tricks and jumps around the boats to show off!
Now wouldnt you want to see a happy animal playing around in its natural habitat rather than in a tiny pool or cage.
Vaishali
Torwen, yes, he probably lived better and longer than a hen raised in a factory farm, but that's just a question of degree. In the end, a life in captivity is nowhere near as good as a life of freedom.
Manasi, yes, the gluten is the hero here or else the bread would be dense and heavy instead of soft and spongy and light.
I appreciate what you're saying about SeaWorld, but is there any good reason we have to actually see a real dolphin or a whale? There are places in the world one can go and see these creatures in their natural habitats, but if one can't, what's so bad about just seeing them in pictures? There are millions of wondrous species and creatures in our world that most of us will never ever see, and there's absolutely nothing wrong with that because there are other ways to satisfy our hunger for learning about them. The way I see it, curiosity is a great thing but we need to draw the line when it begins to encroach on other creatures' freedoms.
Priya, Debra, Thanks 🙂
Debra
Your bread looks amazing..
Blessings, Debra
Raw Vegan Diet
Priya
Loaf looks absolutely wonderful and prefectly baked..
Manasi
Lookit the loaf! was the vital wheat gluten responsible for that awesome dome? Tooooo good!
It is awful to read about Knut ( or any other animal who has to suffer like he did - eg: the Tiger attack in San Diego zoo abt 2-3 yrs ago, was it the tiger's fault that some silly punk wanted to dangle himself over the fence? sheesh, have some sense man! The poor tiger had to pay for her life because a brainless git did what he did - that is my opinion)
One more thought: I see what u mean by whales kept captive in sea world etc, but I sometimes do think of it this way, had it not been for sea world, here was little or no chance I (or my old parents / in laws) would have seen a whale or a dolphin, selfish much?
torwen
Dear Vaishali,
let me first tell you that I distaste zoos, really and wholeheartedly. But to say Knut lived a miserable life ... compared to animals raised for the slaughterhouse, I think, he lived a way better life. And because of his fame probably better than many other polar bears in zoos.
And you are absolutely right, stop going to zoos and rather go for a walk in the woods. You will discover many strange animals there, too 🙂
Vaishali
Radioactivevegan, no it's not a dumb question, and aquariums are just as horrible as zoos. I don't know of specific instances of mismanagement because I haven't followed the issue very closely, but I do believe a fish would rather swim in a wide-open body of water rather than inside a tank, however big. Also horrible are circuses and places like Seaworld that trap animals and other creatures and train them to do stuff they were not meant to.
radioactivegan
This is probably a dumb question, but I've heard a lot of people talk about how bad zoos are for the animals living there. What about aquariums? Obviously the fish and other animals are restricted inside their tanks, but I don't know how that affects them. Do you know if living conditions for the animals there are any better or different from zoos? I'd appreciate any insights you can give me on that one. Thanks!