This recipe is a variation of my veganized Swope Bread recipe. I added more seeds, less sweetener, and some extra bran for fiber to this version. It is SUPER fast to make and it toasts up great for sandwiches and is DELISH with almond butter and Quick Wild Blueberry Jam. Make croutons for soups and salads with the leftover bread-yum!
Makes one hearty loaf
Ingredients:
Dry
2 cup spelt flour or other whole wheat flour
1/3 cup all purpose flour
1 tsp salt
1/3 cup wheat bran (or other bran)
Other
2 cups soy milk (I recommend not subbing out the soy milk because soy milk makes a great 'soured' milk and that is necessary for this recipe.)
2 tsp cider vinegar
2 tbsp maple syrup
2 tsp baking soda
1/3 cup pumpkin seeds (sub nut or seed of choice)
1/4 cup hemp seeds (sub nut or seed of choice)
Optional: Add 2 tbsp sesame seeds
Instructions:
Preheat oven to 375 degrees and place parchment paper in a bread pan.
Add the cider vinegar to the soy milk and let it sit for at least 5 minutes to 'sour'.
Mix together the dry ingredients in a large bowl.
To the soy milk mixture, add the maple syrup and baking soda, then stir to combine. Add the wet mixture to the dry ingredients and stir until combined. Stir in the seeds/nuts.
Pour the bread batter into the parchment lined bread pan (the bread will stick to the sides so make sure the parchment paper covers the sides as well).
Place the pan on the center rack of the oven and TURN DOWN the oven to 350 degrees.
Bake for about 45-50 minutes. Let cool on rack (I take my bread out of the pan by lifting the parchment paper and place it on the rack after about 5-10 minutes to let it finish cooling.)
Note: This bread makes great croutons for soups and salad by zapping in an air-fryer. Just spray with olive oil and sprinkle on seasoning of choice--I like Trader Joe's Everything but the Bagel seasoning--and air fry until browned and crisp.
