Homemade Vegan Bread

If you’re feeling food sensitive, then this homemade vegan bread is for you. With only 5 ingredients and simple prep-work, you know exactly what goes into it + can feel good about eating it.

Everyone is so sensitive these days to food, myself included. From gluten allergies, to soy, to peanuts, histamines, and beyond, I’m wondering how long until we are all just eating white rice. Or cardboard. Or cardboard rice?

It’s no surprise when you think about it, considering the amount of food we consume that is processed and tampered with on a daily basis. The majority of us are so removed from what we eat (and what it actually takes to get from point A to B), that it can be difficult when our bodies start REACTING negatively to foods in our diet.

Nevertheless, one thing I’ve found that works for is making basics from scratch, versus buying them prepackaged. This includes items such as vegan butter, vegetable bouillon, and homemade whole wheat bread (perfect for Thanksgiving stuffing! See recipe notes below).

Is this vegan bread really better for you?

Now, I know some people would look at this blog post and question it being better for you, considering that it contains gluten. However, it isn’t always gluten that is bothering people when it comes to bread– many times it can be the endless amounts of preservatives, dough conditioners, and additives.

Whole wheat, despite it’s bad rep, contains a wealth of nutrients and can help with issues such as anemia, breast cancer, chronic inflammation, mineral deficiencies, and more*. As a heart healthy food, wheat can also help you balance cholesterol levels.

Also, where you get your flour (and whether or not it’s organic) is a factor. I’ve spoken to many people in real life who have found that purchasing freshly ground flour or wheat berries and grinding them at home has helped significantly in how they react to the bread. I’ve been lucky enough to try freshly ground wheat while making my own bread, and let me tell you…it’s like HEAVEN and totally different.

Yes, I do also realize that the “Little Red Hen” approach is not necessarily something everyone is up for, BUT if you think you may be having reactions to certain foods or want to kick the Wonder Bread, making it yourself is always a good option to consider.

Because let’s face it: all the bread at the grocery store is made to LAST. Ingredients that shouldn’t necessarily be in there, are there because they need that shelf life. And those added ingredients won’t always agree with your system.

Personally, I love this homemade vegan bread because:

• It’s easy to make and the active prep time is about 10 minutes.
• I feel physically (and mentally) better using less ingredients (and I know exactly what went into the bread).
• It costs less than store-bought bread, and I get to use organic flour.
• It’s perfect for those who are sensitive to chemical additives, or those following a low-histamine diet (please see notes below).
• It tastes AH-MAZING!!!

And a note on low-histamine diets…

I’ve read some controversy about whether or not you should consume yeast or wheat; the yeast precautions being a bacterial issue, the wheat being a gluten issue. My thoughts personally (and I’ve done a lot of reading online, cross referencing lists and info, etc.) is that it’s worth a shot trying homemade bread, since fresh breads (and wheat) are generally listed as OK on most low-histamine lists. And as for the yeast: histamine-sensitivity.com states that “yeast-containing products and leavened breads are quite safe on a histamine-restricted diet” since there is “no histamine involved in the process” when it comes to yeast rising dough.

So once, again, you have to decide what works for you. For our family, homemade bread has been an excellent decision and a great alternative to expensive (and chemically laced) store-bought bread.

But enough talking. I hope you get to try this incredible recipe, your tummy will thank you for it! And while you’re at it, lather on some homemade dairy-free butter, would ya?

How to make homemade vegan bread step-by-step

Whole Wheat Homemade Vegan Bread

Randi Tisdall

Feeling sensitive towards store-bought bread? Try making it at home from scratch like the Little Red Hen. This homemade vegan bread with whole wheat is a snap to bake and easy on the digestive system.

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Rising Time 1 hour hr

Total Time 2 hours hrs

Course Kitchen Staple

Servings 2 loaves

Calories 1703 kcal

Ingredients

 

1x2x

• ▢ 6 cups organic whole wheat flour
• ▢ 2 cups warm water
• ▢ 2 tablespoons fast-rise yeast
• ▢ ⅓ cup sunflower oil or canola oil
• ▢ ⅓ cup maple syrup or brown rice syrup
• ▢ 3 teaspoons salt (I use Himalayan pink salt)

Instructions

 

• Grease two non-stick bread pans with oil of choice (I use sunflower oil) and set aside. If you don’t have a non-stick bread pan, line the bottom with parchment paper for easy removal.
  
• Combine warm water, yeast, and 2 cups of wheat flour in a stand mixer bowl (or medium mixing bowl if working by hand). Let sit for 15 minutes.
• Add oil, maple syrup, salt, and 4 cups of flour to the bowl, mixing until the dough starts to pull from the sides. (Tip: Combine your salt and remaining 4 cups of wheat flour together before adding; salt can kill the yeast and affect loaf size.) If using a stand mixer, change to dough hook (or turn out on flat surface to knead by hand). Knead for about 6 minutes.
• Form two loaves and transfer to bread pans. Cover with a damp towel and place in warm spot. Allow to rise for one hour.
• Preheat the oven to 350º. Bake your bread for 25-30 minutes, or until the top is golden brown. Let cool completely before slicing. Keep stored in a lidded container at room temperature for up to a week.

Notes

Please note that nutritional facts are calculated by loaves, NOT by slice. 

This bread is SO delicious that you should totally use it to make homemade stuffing for Thanksgiving! Simply use 10 cups of dried bread (approximately one loaf, sliced and dried out overnight), and add it to 2 cups of boiling veggie broth on Thanksgiving day. I also like to add celery, onions, and fresh herbs to my broth (make sure veggies are fully cooked in the broth before adding bread). We do this every year and it’s the ONLY way to enjoy stuffing in my opinion.

This recipe was adapted from “An Oregon Cottage”. 

Nutrition Information

Calories: 1703kcal | Carbohydrates: 297g | Protein: 49g | Fat: 46g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 32g | Sodium: 3502mg | Potassium: 1466mg | Fiber: 40g | Sugar: 34g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 13mg

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