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.
Prema
Dear Vaishali,
I enjoy browsing your blog. I have tried ur french toast and waffles and they turned out great.
However my baking has been a total failure.
I tried this bread recipe but the crust hardened and the loaf was not baked inside.
I used Ashirwad atta and maida. Is it different from all purpose flour.
I had to leave out a couple of tbsp of wheat flour and still use more liquid than specified.
Though the dough raised, it wouldn't fit into my pan and I had to bake it in 2 batches. This could be a reason for the bad result.
While kneading the dough only, I felt that it was too much and I couldn't handle it and make a smooth dough.
Can you help?
The main doubt is :are maida and apf the same.
And is it ok to leave out a little of the 1cuo of wheat flour that we are supposed to add in proportion?
Vaishali Honawar
Hi Prema, thanks for your kind words, and so glad you've tried the recipe.
I do think that the maida might be causing the problem. Keep in mind that it is different from all-purpose flour which has a higher gluten content. I would advise trying to find all purpose flour and using that instead of the maida. And yes, you can leave out some of the flour if your dough gets too hard-- if you're cooking in a drier climate than mine, you'd probably need less flour. Hope that's of some help!
Prema
That's indeed helpful. I have since acquired apf. Will try again. Yes, Singapore is dry and hot.
Activista
Hi Vaishali, question for you: do you know if a bread machine/maker would be alright to use here? I'm new to bread baking and rather intimidated, but really love the idea of this recipe. Thanks!
Vaishali
Activista, I've never used a bread machine, so I cannot answer that question. I would assume that if any other oven-baked bread recipe can be adapted to a bread machine, this one can too. Any other readers have tips they can share?
Anonymous
This looks so good... but I could not see in your instructions the temperature it should bake.
Vaishali
Thanks for catching-- I've added the temperature.
ammasdtr19
Amen Sister!
Anonymous
Hi Vaishali,
this bread looks amazing! I'm going to try this recipe very soon! Question - what oven temperature did you bake with?
thanks!
Vaishali
Thanks for pointing out-- added! 🙂
Cozinhar sem Lactose
Wonderful recipe! Thank you for sharing and inspiring us!
Priya
Wonderful crust and beautiful bread..Thanks for the wonderful article.
Vaishali
Thanks, Priya, and glad you enjoyed reading it.
maesti
Thanks for the great article. I wish there was some way to get such articles more exposure. I started my vegetarian journey over 50 years ago when my father left London UK to become a pig farmer. Yes our pigs were not factory farmed but at age 11 I didn't realise how they became 'meat'. Until seeing the young pigs going off to 'market'. Ten years ago I became vegan - and cannot imagine ever eating animals again. Pig, chicken, horse... dog or cat - they are all sentient beings and deserve better than a traumatic and terror filled life and death.
Vaishali
Maesti, what an inspiring story about your journey to veganism. Thanks for sharing.
Nivedhanams Sowmya
Oh these poor animals...
And this bread is super tempting!!! question is did u get one loaf or two loaves from it?
Sowmya
Ongoing Event - What is with my Cuppa
Ongoing Event - HITS - Diabetic Friendly
Vaishali
Sowmya, this makes one loaf.
Rajani
Same thoughts here - funny how people who rant about one meat in the guise of another meat, how does it matter?
Baking bread is so close to Bliss, would love to try my hand at this recipe.
I am not a robot, do i have to prove it? 😉
Is 'comment moderation' good to keep out spam, would like your thoughts on this since I am using that feature to block out spam in my blog. Thanks. Cheers.
Vaishali
Rajani, yes, it does help keep out spam to a good extent, although there are still a few individuals posting links who will get through.
divya
Totally drooling here !!! This looks amazing 🙂
Vaishali
Divya, thanks.
Jackhu
Thank you
Richa
i hear you about the uproar about the horse meat.. it sounds pretty ridiculous. it did get a couple of threads going with both sides talking about how an animal is an animal is an animal. i hope some of that got through to some people.
i love this gorgeous loaf! and the name chikni:)
Vaishali
Thanks, Richa.
Pavani
You got me with the namr of bread itself. I'm going to try this very soon.
Vaishali
Thanks, Pavani! Hope you do. 🙂
Susan G
That bread sounds so lovely. How much salt do you usually use? And do you really use 3 tablespoons of vanilla extract?!
Vaishali
Hi Susan, I use around a teaspoon, but you could get by with less or more. And yes, 3 tbsp of vanilla extract is crucial to give this bread the right aroma and flavor.
Josh
Tbsp is tablespoon. Not teaspoon. 1 tablespoon is 3 teaspoons. You are telling your readers to use 9 teaspoons when you just said you use 1. Please revise, as to avoid rather expensive wastes of delicious vanilla.
Vaishali
A tablespoon is 2 1/2 teaspoons, and yes, this is a vanilla bread so it does need 3 tbsp, or 7 1/2 tsp of vanilla.
Kamini
Oh gosh Vaishali, so true. When everyone got crazy about the horse meat story, thats exactly what I was thinking. How is it different from any other animal meat you are eating???
Anyways, great recipe. Was planning to make some cookies for my neighbor's kids, but I think I'll make this instead!
Now lets hope I pass the "prove you're not a robot test" below. I always fail at first go..... 🙁
Vaishali
🙂 Yes, that robot test-- I fail at first go too. Sorry to put you through it, but you won't believe the amount of spam that comes through if I don't have it on.
Ashwini Deshpande
I love baking bread. It has a calming effect on my nerves. Sunday morning summer baking is what I wait for every summer. I am so glad I found your blog, I hopped over from Cook@Heart. I am not Vegan but love healthy recipes that I can cook in my kitchen.
Love Ash.
Vaishali
Ash, welcome, and hope you'll enjoy the blog. 🙂 You can certainly find healthy here.