Whole Wheat Vanilla Bread
A soft, fluffy vanilla bread with a hint of sweetness and the heady fragrance of vanilla. It slices easily and is perfect with a dab of vegan butter for a heavenly snack.
Servings: 12 slices
Calories: 166kcal
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 non-dairy milk, 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 for about 1 hour, 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.
Nutrition
Serving: 1 slice | Calories: 166kcal | Carbohydrates: 33g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 147mg | Fiber: 3g | Sugar: 2g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg