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.
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 350ΒΊ. 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".