A soft, fluffy vanilla bread with a hint of sweetness and the addictive fragrance of vanilla. It slices easily and is perfect with a dab of butter for a heavenly snack.
My recipe for you today is this fragrant, sumptuous Whole Wheat Vanilla Bread that is just perfect to eat with just a dab of vegan butter or with peanut butter. It's a wholesome, kid-friendly snack that'll please any adult too.
I used a vanilla bean in this recipe, but feel free to use pure vanilla extract out of a bottle.
The fragrance that will fill your home as this bread bakes up is to die for. Contrary to what the name might indicate, this is not a cakey bread, but rather more like a regular whole wheat bread with just a hint of sweetness from the vanilla.
Here's the recipe. Enjoy, all!
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Whole Wheat Vanilla Bread
Ingredients
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 2 ½ teaspoon active dry yeast
- 1 tablespoon sugar
- 1 vanilla bean (or 3 teaspoon pure vanilla extract)
- 1 cup nondairy milk
- ½ cup water
- ¼ teaspoon salt
Instructions
- Mix the yeast with the water and sugar and wait a few minutes until it froths, indicating the yeast is alive.
- Cut the vanilla bean in half lengthwise, scrape the seeds out with a small knife, and add to the yeast. If using vanilla extract, add it now.
- Add the soymilk, the salt, all-purpose flour, and 1 cup of the whole-wheat flour. Knead and add the last cup of whole wheat flour slowly, until you have a resilient but smooth dough, about five to eight minutes.
- Place the ball of dough in a bowl coated lightly with oil. Turn over once to coat the top with oil, cover with a kitchen towel, and let the dough rise in a warm place until doubled, about 90 minutes.
- Punch the dough down and shape it into an oval. Place in an oiled loaf pan and cover loosely. Let the dough rise until it domes around the top of the loaf pan.
- Bake in a 350-degree preheated oven for 50 minutes. Remove to a rack and let it cool for 10 minutes. Then unmold from the pan and continue cooling on the rack.
Fredah
I love the post about eating meat ....I have always thought the same...I come from East Africa where you will find people being on an uproar about the Chinese eating dogs or Congolese eating monkeys....there is much hypocrisy in meat eating I myself dropped eating animal products when i realized I can't kill one and how attached I get to animals around me
Pal
Is it necessary to use non dairy milk can we not use regular cow or buffalo milk ?
Vaishali
You can, but the whole point of making delicious vegan recipes is to not use animal products like cow or buffalo milk.
Marie
I am so happy I found you! I cant wait to try some of those recipes, everything looks so appetizing! I decided to go vegan last February, although I never ate lots of meat I was addicted to cheese. Then I had a reality check about the dairy industry, so it came time for me to stop participating in this cruel way of eating and its great to discover all those wonderful new recipes!
Anonymous
New to baking here!
I followed the recipe perfectly but my dough was not moist enough even before adding the last cup of whole wheat flour. I added some more soy milk and only used about a 1/2 cup of the whole wheat flour before giving in. The dough was not a complete cohesive mass; it wasn't exactly split, but I wasn't able to combine all of the dough to form a proper homogeneous mass.
I decided to just go with it and placed it in a greased bowl for 90 minutes. It definitely rose, but when I went to punch down the dough, it simply deflated and after punching it down some more, it became as flat as a frisbee. Any idea what went wrong?
My only guess is that when I combined all the ingredients, they did just sit in the bowl together for at least thirty seconds or so not being mixed, because I went to wash my hands. Could this have been the issue?
Vaishali Honawar
Hi Anonymous, You need the dough to be smooth and resilient-- stop adding the flour if it already appears that way. In your case, it sounds like that half cup of additional flour at the end was unnecessary. Moisture levels in the atmosphere will affect how much dough and water are needed, so if your dough appears to have reached saturation point, you should stop at that time.
Also, did you give the dough a chance to rise after you'd punched it down flat? This bread needs a second rise in the loaf pan.
It's not uncommon to make mistakes the first time baking bread-- my first bread was more like a brick and totally inedible. Just keep at it, and always follow instructions closely, and you will definitely have success. As with everything, you'll get better with practice! 🙂
Cheers.
Anonymous
I did let it rise again and I actually ended up baking it! It obviously wasn't as tasty as it could have been but it was edible, haha. Definitely going to give it another try after reading your response. I love vanilla and bread so perfecting this recipe is imperative! Haha, thanks!